Effect of Roasting on the Development of Flavour in Malaysian Cocoa Beans (Theobroma Cacao L.)

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Effect of Roasting on the Development of Flavour in Malaysian Cocoa Beans (Theobroma Cacao L.)

Malaysian cocoa beans have been characterised by chocolate manufacturers as lacking strong Cocoa flavour. To have an insight into the flavour problem, research was carried out to see how roasting would affect the chemical and flavour compliments as well as the acceptability of dark chocolate pre...

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Bibliographic Details
Main Author:	Ab Aziz, Faridah
Format:	Thesis
Language:	English English
Published:	1986
Subjects:	Food conservation Cocoa trade Food industry and trade
Online Access:	http://psasir.upm.edu.my/id/eprint/9682/ http://psasir.upm.edu.my/id/eprint/9682/1/FSMB_1986_1_A.pdf

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