Comparative studies on fermentation products of cocoa beans

  • O. Abdul Samah
  • N. Ibrahim
  • H. Alimon
  • M. I. Abdul Karim
Short Communication
Revised:
Accepted:

Abstract

The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.

Key words

Cocoa beans fermentation products 
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References

  1. Lopez, A.S. 1986 Chemical changes occurring during the processing of cacao. In Proceedings of the Cocoa Biotechnology Symposium, p. 19. Philadelphia, PA: Pennsylvania State University.Google Scholar
  2. Lopez, A.S. & McDonald, C.R. 1981 A definition of descriptors to be used for the quantification of chocolate flavours in organoleptic testing. Review Theobromae (Brasil) 11, 209–217.Google Scholar
  3. Martin, A.M. 1987 Chocolate. Advances in Food Research 31, 215–237.Google Scholar
  4. Musa, M.J. & Said, M.B. 1988 Cocoa beans: aspects, relationships and implications to Malaysian cocoa beans. In Workshop on Processing and Grading of Cocoa. pp. 1–24. Serdang, Malaysia.Google Scholar

Copyright information

© Rapid Communications of Oxford Ltd 1993

Authors and Affiliations

  • O. Abdul Samah
  • N. Ibrahim
  • H. Alimon
  • M. I. Abdul Karim

There are no affiliations available

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