Results 21 to 30 of about 19,064 (236)
Improvement of Small Scale Cocoa Fermentation Using Lactobacillus fermentumas Starter Culture
Coffee and Cocoa Research Journal, 2017 Low harvest amount of cocoa smallholder has became a great constraint for farmer in order to carry out a proper postharvest practice. Low production of raw cocoa beans cause farmers are not able to ferment their cocoa beans that lead to low quality of ...
Misnawi Misnawi +5 more
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Czech Journal of Food Sciences, 2021 The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar is one of the downstream products with a simple processing process. The taste and aroma in candy comes from chocolate bars.
Nurhayati Nurhayati, Mulono Apriyanto
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Coffee and Cocoa Research Journal, 2010 Pulp degradation during cocoa fermentation can be carried out by depolymerization process of pulp pectin using endogenous pectolytic enzymes at optimum condition.
G.P. Ganda-Putra +2 more
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Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria [PDF]
Applied and Environmental Microbiology, 2011 ABSTRACT Among various lactic acid bacterial strains tested, cocoa-specific strains of Lactobacillus fermentum were best adapted to the cocoa pulp ecosystem. They fermented glucose to lactic acid and acetic acid, reduced fructose to mannitol, and converted citric acid into lactic acid and 2,3-butanediol.
Lefeber, Timothy +4 more
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Fermentasi Isothermal Biji Kakao (Theobroma cacao. L) dengan Sistem Aerasi Terkendali
Agritech, 2018 Cocoa bean fermentation is one of the important factors that must be done to produce high-quality chocolate. The success of the process is usually determined by changes in air temperature that occur during fermentation and the change in color of cocoa ...
Sri Hartuti +3 more
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Journal of Mathematical and Fundamental Sciences, 2014 Fermentation is a crucial step in the post-harvest processing of cocoa beans. This process comprises mixed culture microbial activities on the cocoa bean pulp, producing metabolites that act as important precursors for cocoa flavour ...
Laras Cempaka +2 more
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Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
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Cocoa bean fingerprinting via correlation networks
npj Science of Food, 2022 Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization.
Santhust Kumar +5 more
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Applied Food Research, 2023 Cocoa honey is a by-product of cocoa bean processing and is rich in sugars and minerals that is suitable as medium for fermentation, from which then it could be used for making potential kombucha functional drink.
Neti Yuliana +4 more
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Microorganisms during cocoa fermentation: systematic review
Foods and Raw Materials, 2020 Introduction. Cocoa (Theobroma cacao L.) originates from Ecuador. It is one of the oldest foods in the world. The fact that cocoa is the main component in chocolate industry makes it one of the most quoted raw materials today. The chemical, physical, microbiological, and sensory properties of cocoa determine its quality and, as a result, economic and ...
Roberto Ordoñez-Araque +3 more
openaire +2 more sources