Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates

Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates

Cocoa beans (<i>Theobroma cacao</i> L.) can be used for craft chocolate production, which arouses consumer interest due to their perceived better quality. This study aimed to evaluate the chemical profile of 80% artisanal chocolate samples produced with cocoa beans subjected to different...

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Bibliographic Details
Main Authors: Ana Carolina do Carmo Mazzinghy, Viviane Dias Medeiros Silva, Ana Luiza Coeli Cruz Ramos, Carla Patrícia de Oliveira, Gabriel Barbosa de Oliveira, Rodinei Augusti, Raquel Linhares Bello de Araújo, Júlio Onésio Ferreira Melo
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
<i>Theobroma cacao</i>
maturation
chemical profile
Online Access:https://www.mdpi.com/2304-8158/13/7/1031

Internet

https://www.mdpi.com/2304-8158/13/7/1031

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