Spontaneous fermentation is a process that depends on substrates' physical characteristics,
crop variety, and postharvest practices; it induces variations in the metabolites that are …

In current systems, the fermentation spontaneous process produces fermented beans of
heterogeneous quality due to the fermentation time. This study demonstrated that the …

BACKGROUND Microencapsulated yeasts are a novel alternative as a delivery matrix for
microbiological starters. This technology aims to protect the active compounds from adverse …

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 …

Fermentation is one of the most crucial steps to improving the quality of cocoa beans. The
majority of farmers in Indonesia do not ferment cocoa beans in its production, hence the …

Chocolate is the world's best-selling dessert, enjoyed by people of all ages for its various
flavors and perceived health benefits. While traditionally popular among children, chocolate …

Indonesia merupakan salah satu negara penghasil biji kakao terbesar di dunia. Namun, biji
kakao kering yang diproduksi oleh perkebunan kakao di indonesia memiliki mutu yang …

Seven cocoa clones released from ICAR-CPCRI Research Station, Vittal, India, were
evaluated for their quality parameters after processing, when cultivated in Terairegion of …

Objective: To evaluate the physicochemical characteristics of cacao beans during the
spontaneous fermentation process in tepemixtle wooden boxes of three different sizes …