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...

תיאור מלא

מידע ביבליוגרפי
Main Authors:	Lukeman Haruna, Ernest E. Abano, Ernest Teye, Isaac Tukwarlba, Stephen Adu, Kesse J. Agyei, Eric Kuma, Wilson Yeboah, Mary Lukeman
פורמט:	Article
שפה:	English
יצא לאור:	Elsevier 2024-09-01
סדרה:	Journal of Agriculture and Food Research
נושאים:	Cocoa beans Partial pulp removal Fermentation duration Nib acidification Fermentation quality Overall flavor quality
גישה מקוונת:	http://www.sciencedirect.com/science/article/pii/S2666154324002485

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