Optimization of cocoa nib roasting based on sensory properties and colour using response surface methodology
Roasting of cocoa beans is a critical stage for development of its desirable flavour, aroma and colour. Prior to roasting, cocoa bean may taste astringent, bitter, acidy, musty, unclean, nutty or even chocolate-like, depends on the bean sources and their preparations. After roasting, the bean posses...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Coffee and Cocoa Research Institute
2012-05-01
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| Series: | Coffee and Cocoa Research Journal |
| Online Access: | http://www.ccrjournal.com/index.php/ccrj/article/view/163 |