Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans

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Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans

Incubation of unfermented and partly fermented cocoa beans in acetate buffer, pH 5.5, at 45 °C increased yellowness, total colour differences and fermentation index value of the cocoa bean powders and decreased cocoa procyanidins (monomers to pentamers), and their astringency. Fermentation index and...

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Bibliographic Details
Main Authors:	Misnawi, Jinap, S., Jamilah, B., Nazamid, S.
Format:	Article
Language:	English
Published:	Blackwell Publishing 2003
Online Access:	http://psasir.upm.edu.my/id/eprint/114444/ http://psasir.upm.edu.my/id/eprint/114444/1/114444.pdf

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