Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero)

Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero)

The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different <i>Theobroma cacao</i> species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted) and roasted beans. Before e...

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Bibliographic Details
Main Authors: Ewa Ostrowska-Ligęza, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Agata Górska
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Applied Sciences
Subjects:
cocoa beans
cocoa butter
TGA
DSC
GC
Online Access:https://www.mdpi.com/2076-3417/11/6/2698

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