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...

詳細記述

書誌詳細
主要な著者: Lukeman Haruna, Ernest E. Abano, Ernest Teye, Isaac Tukwarlba, Stephen Adu, Kesse J. Agyei, Eric Kuma, Wilson Yeboah, Mary Lukeman
フォーマット: 論文
言語:English
出版事項: Elsevier 2024-09-01
シリーズ:Journal of Agriculture and Food Research
主題:
Cocoa beans
Partial pulp removal
Fermentation duration
Nib acidification
Fermentation quality
Overall flavor quality
オンライン･アクセス:http://www.sciencedirect.com/science/article/pii/S2666154324002485

インターネット

http://www.sciencedirect.com/science/article/pii/S2666154324002485

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