Results 31 to 40 of about 5,399 (176)

Effects of processing methods of unfermented cocoa beans from Indonesia on the chemical and physical characteristics of butter and cake

Journal of Agriculture and Food Research
Fermentation 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, Priscilla Efraim, Xinran Song, Isabell Rothkopf, Ute Schweiggert-Weisz, Andreas Schieber, Susanne Gola   +6 more
doaj   +1 more source

Added Value Analysis of Intermediate and Final Cocoa Products: Case Study in a Cocoa Producing Unit in Jember, East Java

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, Alvin Rizki Ramadhani, Sholahuddin Akbar, Burhanuddin Fauzi, Hendy Firmanto   +4 more
doaj   +1 more source

A simple test for differentiating between cocoa butter and “green butter.” [PDF]

The Analyst, 1913
n ...
Revis, Cecil, Bolton, E. Richards
openaire   +1 more source

Nutritional profiles and thermal properties of milk chocolate formulated with cocoa butter substitute and virgin coconut oil

Cogent Food & Agriculture
Global consumption of chocolate products continues to increase, while the supply of cocoa butter remains limited. The use of alternative fats such as Cocoa Butter Substitute (CBS) and Virgin Coconut Oil (VCO) offers a potential strategy to partially ...
St Sabahannur, St Subaedah, Suraedah Alimuddin, Nurul Wahdaniya, Firda Yunita Faharuddin   +4 more
doaj   +1 more source

Viscosity of cocoa butter

International Journal of Food Properties, 2000
Abstract The viscosity of cocoa butter was measured in the range of temperatures 30‐70°C. Product in thawed state behaved as the Newtonian fluid with viscosity independent of shear rate. This behaviour was changed when the temperature reached 30°C. From this temperature the product behaved as non‐Newtonian fluid which was caused by the presence of the ...
Ales Landfeld, Pavla Novotna, Jan Strohalm, Milan Houska, Karel Kyhos   +4 more
openaire   +1 more source

Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard, Farnaz Maleky, Silvana Martini   +2 more
wiley   +1 more source

Pengaruh penggantian lemak kakao oleh glukomanan porang dan lesitin terhadap sifat fisik cokelat hitam (Dark chocolate)

Agrointek
A Low-fat dark chocolate was developed by replacing cocoa butter with porang glucomannan and lecithin addition. The study was to determine the effect of cocoa butter replacement levels by porang glucomannan (10%, 15%, 20%) and lecithin (1%, 1.5%, 2%) on ...
Aji Sutrisno, Panji achmad apriyandi
doaj   +1 more source

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, Sukrisno Widyotomo, Awad Sewed, Sugiyono .   +3 more
doaj   +1 more source

The Influence of Incongruent Line Extensions on Choice of a Brand's Pre‐Existing Products: The Mediating Role of Curiosity

Journal of Consumer Behaviour, EarlyView.
ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson, Nan Zhao, Cynthia Cryder, Robyn A. LeBoeuf, Stephen M. Nowlis   +4 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source