Results 31 to 40 of about 48,128 (242)
Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor [PDF]
, 2017 Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed.
Clapperton +14 more
core +2 more sources
Production of Aflatoxin in Cocoa Beans
Journal of AOAC INTERNATIONAL, 1979 Abstract Aflatoxin was produced in both non-autoclaved and autoclaved Ivory Coast cocoa beans inoculated with Aspergillus parasiticus NRRL 2999 under optimum laboratory growth conditions. Total aflatoxin levels ranged from 213 to 5597 ng/g substrate. Aflatoxin was quantitated by using high pressure liquid chromatography (HPLC).
L M, Lenovich, W J, Hurst
openaire +2 more sources
Bika ( Cocoa Beans) Into Processed Chocolate
Dinamisia : Jurnal Pengabdian Kepada Masyarakat, 2023 SMK Zaidar Yahya located in Rokan Hulu Regency had a food service department that had one of the expertise competencies, namely entrepreneurs in the field of food supply business. These students had a golden opportunity in the processing of chocolate from cocoa beans (Theobromo cacao, L.).
Eti Meirina Brahmana +4 more
openaire +2 more sources
MEMPELAJARI KARAKTERISTIK FISIK BIJI KAKAO (Theobrema cacao L.) PADA SUHU PENGERINGAN YANG BERBEDA
Jurnal Teknik Pertanian Lampung, 2021 Drying is a common process step for agricultural grain products for ease of handling and to achieve the desired quality levels. One of the commodities that have high economic value produced by farmers in Lampung Province is cocoa beans.
Sri Waluyo +2 more
doaj +1 more source
ANALYSIS OF INTEGRATION AND PRICE EFFICIENCY: A CASE OF INDONESIAN COCOA BEANS EXPORT MARKET
AGRISE, 2020 In international trade, two market are spatially integrated when the price of one commodity traded continuously and has same price movement after adjusting the exchange rate and transaction cost.
Imama Nurus Izaati +2 more
doaj +1 more source
Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information
TecnoLógicas, 2021 Cocoa beans are the most important raw material for the chocolate industry and an essential product for the economy of tropical countries such as Colombia.
Karen Sánchez +4 more
doaj +1 more source
Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation [PDF]
, 1998 The free amino acids, peptide-N, reducing sugars (the flavour precursors in cocoa) and pyrazine profiles of mix hybrid cocoa beans fermented in a rotary drum reactor were monitored over a period of 6 days.
Ali, Asbi +3 more
core +2 more sources
Jurnal Ekonomi Pembangunan, 2019 This study aim is to compare the competitiveness of Indonesia cocoa exports with the main ecporting countries of world cocoa beans such as Ivory Coast and Ghana from 2001 to 2016. The comparable of cocoa commodities are raw cocoa or cocoa beans.
Rizki Vanzza Aji +2 more
doaj +1 more source
Current Research in Food Science, 2023 Cocoa (Theobroma cacao) is the main raw material for the production of chocolate; it is considered the food of the gods, as it possesses a diversity of bioactive compounds beneficial to human health. The abundance of bioactive compounds, among others, is
Denny Cortez +6 more
doaj +1 more source
Journal of Agriculture and Food ResearchFermentation is an important stage in cocoa bean processing. However, most cocoa beans in Indonesia are not fermented. This study investigated the effects of utilizing unfermented cocoa beans in the production of cocoa butter and cocoa powder.
Ariza Budi Tunjung Sari +6 more
doaj +1 more source