Physiochemical Analysis of Cocoa Powder-Like from Roasted Seeds of Fermented Nephelium lappaceum L. (Rambutan) and Nephelium mutabile Bl. (Pulasan) Fruits
The present study demonstrated the physiochemical analysis of cocoa powder-like from roasted seeds of fermented rambutan and pulasan fruits in comparison to commercial cocoa powder. The crude fat content of cocoa powder (25.70%) was lower compared to both rambutan and pulasan seeds (35.00%). The maj...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Malaysian Institute of Chemistry
2021
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/33888/8/Physiochemical%20Analysis%20of%20Cocoa%20Powder-Like.pdf |