Comparative studies on fermentation products of cocoa beans
The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unri...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
1993
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/17510/ http://irep.iium.edu.my/17510/2/comparative_studies_on_fermentation_products_of_cocoa_beans.pdf |
| _version_ | 1848778060788137984 |
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| author | Abd. Samah, Othman Ibrahim, N. Alimon, H. Karim, M. I. Abdul |
| author_facet | Abd. Samah, Othman Ibrahim, N. Alimon, H. Karim, M. I. Abdul |
| author_sort | Abd. Samah, Othman |
| building | IIUM Repository |
| collection | Online Access |
| description | The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.
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| first_indexed | 2025-11-14T14:55:53Z |
| format | Article |
| id | iium-17510 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T14:55:53Z |
| publishDate | 1993 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-175102012-06-14T06:23:34Z http://irep.iium.edu.my/17510/ Comparative studies on fermentation products of cocoa beans Abd. Samah, Othman Ibrahim, N. Alimon, H. Karim, M. I. Abdul QR Microbiology The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans. 1993 Article PeerReviewed application/pdf en http://irep.iium.edu.my/17510/2/comparative_studies_on_fermentation_products_of_cocoa_beans.pdf Abd. Samah, Othman and Ibrahim, N. and Alimon, H. and Karim, M. I. Abdul (1993) Comparative studies on fermentation products of cocoa beans. World Journal of Microbiology & Biotechnology, 9 (3). pp. 381-382. ISSN 0959-3993 http://dx.doi.org/10.1007/BF00383085 doi:10.1007/BF00383085 |
| spellingShingle | QR Microbiology Abd. Samah, Othman Ibrahim, N. Alimon, H. Karim, M. I. Abdul Comparative studies on fermentation products of cocoa beans |
| title | Comparative studies on fermentation products of cocoa beans |
| title_full | Comparative studies on fermentation products of cocoa beans |
| title_fullStr | Comparative studies on fermentation products of cocoa beans |
| title_full_unstemmed | Comparative studies on fermentation products of cocoa beans |
| title_short | Comparative studies on fermentation products of cocoa beans |
| title_sort | comparative studies on fermentation products of cocoa beans |
| topic | QR Microbiology |
| url | http://irep.iium.edu.my/17510/ http://irep.iium.edu.my/17510/ http://irep.iium.edu.my/17510/ http://irep.iium.edu.my/17510/2/comparative_studies_on_fermentation_products_of_cocoa_beans.pdf |