Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal

Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal

Fermentation of cocoa beans is the most important process contributing to the flavor in chocolate and other related products. The present study aimed to investigate the fermentation at a laboratory scale of cocoa beans with and without 10% w/w mucilage removal (whole beans). The physicochemical pro...

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Bibliographic Details
Main Authors: Vu-Thi Kim-Ngoc, Nguyen Cong-Hau, Tran Bui-Phuc, Nguyen Thang
Format: Article
Language:English
Published: Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP) 2022-08-01
Series:Journal of Applied Sciences and Environmental Management
Subjects:
cocoa;
fermentation;
Vietnam;
pH;
mucilage removal
Online Access:https://www.ajol.info/index.php/jasem/article/view/230109

Internet

https://www.ajol.info/index.php/jasem/article/view/230109

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