Physiochemical Analysis of Cocoa Powder-Like from Roasted Seeds of Fermented Nephelium lappaceum L. (Rambutan) and Nephelium mutabile Bl. (Pulasan) Fruits

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Physiochemical Analysis of Cocoa Powder-Like from Roasted Seeds of Fermented Nephelium lappaceum L. (Rambutan) and Nephelium mutabile Bl. (Pulasan) Fruits

The present study demonstrated the physiochemical analysis of cocoa powder-like from roasted seeds of fermented rambutan and pulasan fruits in comparison to commercial cocoa powder. The crude fat content of cocoa powder (25.70%) was lower compared to both rambutan and pulasan seeds (35.00%). The maj...

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Bibliographic Details
Main Authors:	Hazrulrizawati, Hamid, Aizi Nor Mazila, Ramli, Izzah Hayati, Yahaya
Format:	Article
Language:	English
Published:	Malaysian Institute of Chemistry 2021
Subjects:	QD Chemistry
Online Access:	http://umpir.ump.edu.my/id/eprint/33888/ http://umpir.ump.edu.my/id/eprint/33888/8/Physiochemical%20Analysis%20of%20Cocoa%20Powder-Like.pdf

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