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...

Повний опис

Бібліографічні деталі
Автори: Lukeman Haruna, Ernest E. Abano, Ernest Teye, Isaac Tukwarlba, Stephen Adu, Kesse J. Agyei, Eric Kuma, Wilson Yeboah, Mary Lukeman
Формат: Стаття
Мова:English
Опубліковано: Elsevier 2024-09-01
Серія:Journal of Agriculture and Food Research
Предмети:
Онлайн доступ:http://www.sciencedirect.com/science/article/pii/S2666154324002485

Схожі ресурси