Results 11 to 20 of about 7,584 (201)
Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles
Coffee and Cocoa Research Journal, 2018 Cocoa butter is an intermediate product of cocoa processing separated from cocoa nibs or cocoa mass. Heat through cocoa processing affect the characteristic of fat including roasting process.
Hendy Firmanto
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Coffee and Cocoa Research Journal, 2019 Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in ...
Hendy Firmanto +4 more
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Physical Characteristics of Cocoa Butter and Palm Stearin Mixture in Milk Chocolate System [PDF]
Coffee and Cocoa Research Journal, 2008 Chocolate products for consumption in tropical areas frequently become soft and tend to bloom due to melting and migration of fat contained, the product becomes dully and less interesting.
Misnawi Jati
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Coffee and Cocoa Research Journal, 2021 Cocoa is one of the important commodities that significantly contribute to Indonesian economy. Moreover, millions farmers depend on this commodity as their main source of income.
Diany Faila Sophia Hartatri +4 more
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Optimation of Temperature and Duration of Cocoa Beans Roasting in a CylindricalRoaster
Coffee and Cocoa Research Journal, 2014 A small scale cylindrical type cocoa roaster has been designed to improve Indonesian mallholder income and commence utilization of cocoa-base products. Capacity of the roaster was at 15 kg dried cocoa beans. Operating condition of the instrument in terms
Misnwai Jati +3 more
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Grasas y Aceites, 2012 The microstructural behavior of industrial standardized cocoa butter samples and cocoa butter samples from three different Brazilian states is compared. The cocoa butters were characterized by their microstructural patterns, crystallization kinetics and ...
A. P. B. Ribeiro +6 more
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Annals of Agricultural Sciences, 2018 Roasting is an important process that could influence the quantity of butter extracted. Central Composite Design (CCD) approach was used to study the influence of the couple temperature/duration of roasting on the quantity of extracted butter.
Pauline Mounjouenpou +6 more
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Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production [PDF]
Microbial Cell Factories, 2018 Background Cocoa butter (CB) extracted from cocoa beans (Theobroma cacao) is the main raw material for chocolate production, but CB supply is insufficient due to the increased chocolate demand and limited CB production.
Yongjun Wei +4 more
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Grasas y Aceites, 2012 A comparative study of the primary properties of six cocoa butter samples, representative of industrial blends and cocoa butter extracted from fruits cultivated in different geographical areas in Brazil is presented.
A. P. B. Ribeiro +6 more
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Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolate [PDF]
Brazilian Journal of Food Technology, 2022 Cocoa butter is one of the most important ingredients in chocolate production as it is responsible for important characteristics of chocolates such as hardness, snap, mold shrinkage, fat bloom stability and melting.
Aline Cássia Figueira, Valdecir Luccas
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