Cocoa (Theobroma cacao L.) is the basic raw material to produce chocolate and other
derivatives such as cocoa butter, cocoa powder and cocoa liquor (cocoa paste), which …

Tujuan penelitian ini adalah untuk mengetahui pengaruh populasi mikroba terhadap
kualitas biji kakao yang dihasilkan. Penelitian ini menggunakan biji kakao yang tidak …

The study aims to determine the effect of adding microbes to the fermentation process of"
Asalan" cocoa beans on their quality. Three treatments were applied: the first treatment (A0) …

Objective was to enhance flavor precursors of unfermented cocoa beans by soaking beans
in acetic acid and further heated by microwave. Acetic acid concentration, microwave power …

The purpose of this study was to determine the response to the addition of tape yeast and
various cover leaves in the fermentation process of quality cocoa beans (Theobroma cacao …

Several benefits give credence to the importance of maintaining the reference values of the
physicochemical properties of cocoa beans at all stages along the cocoa chain. Every drying …

Food Sci. Technol, Campinas, 43, e18423, 2023 1Original Article Food Science and
Technology DOI: https://doi. org/10.5327/fst. 18423ISSN 0101-2061 (Print) ISSN 1678-457X …

Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat
addition Page 1 AIMS Agriculture and Food, 8(2): 674–686. DOI: 10.3934/agrfood.2023037 …

Emerging demand for sustainable food sources has driven more attention towards food
waste utilization. For instance, jackfruit (Artocarpus heterophyllus) seed powder could be …

The study aims to determine the effect of adding microbes to the fermentation process of"
Asalan" cocoa beans on their quality. Three treatments were applied: the first treatment (A0) …