Results 41 to 50 of about 19,064 (236)

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, Hashim, Puziah, Selamat, Jinap, Syed Muhammad, Sharifah Kharidah   +3 more
core   +2 more sources

Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment , 2022
The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications.
Novia Andriani, Rina Yenrina, Novizar Nazir   +2 more
openaire   +2 more sources

A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.)

Tạp chí Khoa học Đại học Đà Lạt, 2016
Cocoa mucilage, a by-product of cocoa beans processing, constitutes 10% of total cocoa beans, with soluble solids up to 17.78oBx, pH of 3.43 – 3.5, rich in sugar, minerals, organic acids and phenolic compounds.
Nguyễn Thị Thanh Tịnh, Nguyễn Tiến An, Hồ Thị Thu Hòa, Nguyễn Thị Tươi   +3 more
doaj   +1 more source

Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins

Fermentation, 2021
Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria.
Endang Sutriswati Rahayu, Rokhmat Triyadi, Rosyida N. B. Khusna, Titiek Farianti Djaafar, Tyas Utami, Tri Marwati, Retno Utami Hatmi   +6 more
doaj   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Starter Culture‐Induced Fermentation Reveals Genotype‐Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans [PDF]

Journal of food science.
ABSTRACT Cocoa (Theobroma cacao L.) is a crop of major economic importance, with Brazil ranking sixth in global production and Pará leading national output. Bean quality is strongly influenced by genetic diversity and postharvest processing, particularly fermentation. To minimize batch heterogeneity, this study evaluated 18 Forastero genotypes from the
Lima G, Pinto A, Correia M, Filho M, de Freitas A, Santos P, Rogez H.   +6 more
europepmc   +2 more sources

Nilai Tambah Kakao Fermentasi pada Unit Usaha Produktif (UUP) Tunjung Sari Br. Cangkup, Ds. Pesagi, Kec. Penebel, Kab. Tabanan [PDF]

, 2013
Improved Analysis of Value Added Cocoa Fermentation In Business Units productive (UUP) TunjungSari The purposeof this study was to determine the cocoa fermentation process, the determination of the value-added processing and obstacles encountered in ...
USTRIYANA, I. N. (I), YASTIKA, I. W. (I), YUDHARI, D. A. (DEWA)   +2 more
core  

Two‐Phase Nanofluid Flow in a Non‐Newtonian Model Past a Deformable Sheet With Magnetized Environmental Effects: Statistical Modeling and ANOVA Analysis

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT This paper presents a comprehensive numerical analysis of magnetohydrodynamic (MHD) Casson nanofluid movement over a permeable, linearly stretching sheet, integrating the contributions of non‐uniform heat generation or absorption and chemical interaction.
Manoj Kumar Sahoo, MD. Shamshuddin, Subhajit Panda, Umair Khan   +3 more
wiley   +1 more source

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture. [PDF]

J Sci Food Agric
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Brício DG, Gloria MBA, Bitencourt JAP, Argôlo LA, de Lima Ribeiro R, da Silva IA, da Silva Pena R, Lopes AS, Chagas Junior GC, Ferreira NR.   +9 more
europepmc   +2 more sources

Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality [PDF]

, 2019
Chocolate is a “pleasure” food whose organoleptic quality is essential to the product's value. The aromatic quality of chocolate comes from many parameters, some are intrinsic to the raw material, and others are driven by the manufacturing process.
Boulanger, Renaud, Grabulos, Joël, Julien-Ortiz, A., Kouame, Christelle, Lahon, Marie-Christine, Laurens, Jean-Marc, Lebrun, Marc, Poirot, Pierre, Quintana, Sabine, Vian, Othilie   +9 more
core