Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the...

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Bibliographic Details
Main Authors: Efraín M. Castro-Alayo, Llisela Torrejón-Valqui, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Fiorella P. Cárdenas-Toro
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
criollo cocoa
cocoa butter
polymorphism
crystallization
differential calorimetry scanning
Avrami model
Online Access:https://www.mdpi.com/2304-8158/11/12/1769

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