Box fermentation and solar drying improve the nutrient composition and organoleptic quality of chocolate from cocoa beans
Chocolate is a well-liked and popular food product made from the cocoa bean. The objective of this research was to evaluate the effects of box fermentation and solar drying of cocoa bean on chocolate quality. Fermentation was carried out in a perforated wooden box for 168 h with periodic turning aft...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2022-11-01
|
| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2022.1023123/full |