Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending

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Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending

Commercial Malaysian and Sulawesian cocoa were found to be significantly different (p<0.05) in the aspect of bean quality, fermentation index, fat content, polyphenol, alkaloids, volatile and non volatile acids. In other aspects such as melting point (cocoa butter), triglyceride, fatty acids...

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Bibliographic Details
Main Author:	Leow, Min Min
Format:	Thesis
Language:	English English
Published:	1999
Subjects:	Cacao beans - Quality - Malaysia Cacao beans - Quality - Sulawesi Mixing
Online Access:	http://psasir.upm.edu.my/id/eprint/8407/ http://psasir.upm.edu.my/id/eprint/8407/1/FSMB_1999_11_A.pdf

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