Fermentation and organoleptic quality of cacao as affected by partial removal of pulp juices from the beans prior to curing
The effect of the partial removal ofjuice from the pulp of cacao beans on the fermentation process and the flavour of chocolate is examined. The pressed beans showed signs of an accelerated fermentation. The rate of the temperature increase and the production of acetic acid was faster than in the control and there was an increase in the final cotyledon acidity. The results of the organoleptic test showed a preference for chocolate prepared from the unpressed control and this is attributed to the variations in the fermentation process resulting from the removal of pulp juice
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| Format: | biblioteca |
| Published: |
1979
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| Subjects: | THEOBROMA CACAO, FERMENTACION, PROPIEDADES ORGANOLEPTICAS, AROMA, TEMPERATURA, PH, ACIDO ACETICO, |
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