Measurements of cacao bean fermentation by fermentation index and organoleptic test
A preliminary experiment was carried out to study a possibility of using fermentation index (F1) and organoleptic test as methods for assessment of cacao bean fermentation. The results showed that there was an increase of F1 during the course of fermentation. The proper duration of fermentation was determined as a duration required to reach an index of at least 1. Using small sweat boxes, the proper duration of fermentation for each variety were four days for West African Amelonado (AFR), five days for Upper Amazon Hybrid (UAH), and two days for Djati Runggo (DR). The organoleptic test revealed that forastero beans with F1 less than 1 produced chocolates with undesirable bitter and astringent taste
Saved in:
| Main Authors: | , |
|---|---|
| Format: | biblioteca |
| Published: |
1988
|
| Subjects: | CACAO, FERMENTACION, INDICES DE FERMENTACION, ANALISIS ORGANOLEPTICO, CLONES AMELONADOS, CLONES DEL ALTO AMAZONAS, CLONES FORASTEROS, PROPIEDADES ORGANOLEPTICAS, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|