Comparative studies on fermentation products of cocoa beans

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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...

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Bibliographic Details
Main Authors:	Abd. Samah, Othman, Ibrahim, N., Alimon, H., Karim, M. I. Abdul
Format:	Article
Language:	English
Published:	1993
Subjects:	QR Microbiology
Online Access:	http://irep.iium.edu.my/17510/ http://irep.iium.edu.my/17510/2/comparative_studies_on_fermentation_products_of_cocoa_beans.pdf

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