Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans

Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans

The study investigated the impact of partial pulp removal (PPR) and fermentation duration (FD) on drying behavior, quality attributes and flavor profile of cocoa beans. The research explored the use of PPR (ranging from 0 % to 100 %) at various FDs (0–6 days) as potential pulp pre-conditioning techn...

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Những tác giả chính:	Lukeman Haruna, Ernest E. Abano, Ernest Teye, Isaac Tukwarlba, Stephen Adu, Kesse J. Agyei, Eric Kuma, Wilson Yeboah, Mary Lukeman
Định dạng:	Bài viết
Ngôn ngữ:	English
Được phát hành:	Elsevier 2024-09-01
Loạt:	Journal of Agriculture and Food Research
Những chủ đề:	Cocoa beans Partial pulp removal Fermentation duration Nib acidification Fermentation quality Overall flavor quality
Truy cập trực tuyến:	http://www.sciencedirect.com/science/article/pii/S2666154324002485

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