Comparative studies on fermentation products of cocoa beans
The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unri...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
1993
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/17510/2/comparative_studies_on_fermentation_products_of_cocoa_beans.pdf http://irep.iium.edu.my/17510/ http://dx.doi.org/10.1007/BF00383085 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.
|
|---|