Limitacao de prova de corte no controle de qualidade do cacau comercial
The role of the "cut test" in the determination of the cacao quality and its limitation are discussed. This procedure, recommended by FAO (Food and Agriculture Organization of the United Nations) and adopted by many countries is to assure, among other factors, that fermentation has been adequate. Results obtained from classified cacao fermented by seven different methods were analysed. Suggestions for improving the test are given and their effects on the quality of Brazilian cacao, especially with respects to its acidity, are discussed.
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| Format: | biblioteca |
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1984
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| Subjects: | CACAO, CALIDAD, CONTROL DE CALIDAD, METODOS, FERMENTACION, METODOS DE FERMENTACION, ACIDEZ, AROMA, COMPOSICION QUIMICA, |
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