Effect of fermentation conditions on the quality of cocoa butter
1992
Cervantes, T.A.K.
Quality evaluation of the beans fermented using six different microbial combinations showed that the beans were within specifications in terms of average bean weight, % moisture and % shell. The % fat was however, below specifications. Cut test and paper pouncing test showed that combination 5 (C5) obtained the highest percentage of fully fermented beans indicative of good fermentation. Inoculation of C5 into a bigger batch resulted in a higher temperature than the control. TSS, TTA and RS were not distinctly different. Difference among treatments was, however, observed for TS and pH. Analysis of the cocoa butter expressed from C5 and the control showed no significant difference in terms of refractive index, iodine number, and peroxide value. However, specific gravity, saponification number and free fatty acid number were significantly different. The results suggest that the component fatty acids of the cocoa butter from C5 have a relatively lower mean molecular weight than the control and are less prone to hydrolytic rancidity
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