Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans

• Main Authors: Misnawi, Jinap, S., Jamilah, B., Nazamid, S.
• Format: Article
• Language: English
• Published: Blackwell Publishing 2003
• Online Access: http://psasir.upm.edu.my/id/eprint/114444/1/114444.pdf; http://psasir.upm.edu.my/id/eprint/114444/; https://ifst.onlinelibrary.wiley.com/doi/10.1046/j.1365-2621.2003.00674.x

Incubation of unfermented and partly fermented cocoa beans in acetate buffer, pH 5.5, at 45 °C increased yellowness, total colour differences and fermentation index value of the cocoa bean powders and decreased cocoa procyanidins (monomers to pentamers), and their astringency. Fermentation index and...