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...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
1993
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| 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 |
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