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...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй
Үндсэн зохиолчид: Lukeman Haruna, Ernest E. Abano, Ernest Teye, Isaac Tukwarlba, Stephen Adu, Kesse J. Agyei, Eric Kuma, Wilson Yeboah, Mary Lukeman
Формат: Өгүүллэг
Хэл сонгох:English
Хэвлэсэн: Elsevier 2024-09-01
Цуврал:Journal of Agriculture and Food Research
Нөхцлүүд:
Cocoa beans
Partial pulp removal
Fermentation duration
Nib acidification
Fermentation quality
Overall flavor quality
Онлайн хандалт:http://www.sciencedirect.com/science/article/pii/S2666154324002485

Интернэт

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

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