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Cocoa, chocolate, and confectionery

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson
Chapter
  • 3.8k Downloads

Cocoa beans are the seeds of the tree Theobroma cacao L. Seeds develop in pods, each containing about 30 beans surrounded by sterile pulp. The pulp consists of parenchymatous cells composed of 80–90% water, 8–13% fermentable sugars (mostly glucose and sucrose), about 0.5% non-volatile acids, mainly citric, and small amounts of amino acids. The pH ranges from 3.6 to 4.0 (Lehrian and Patterson, 1983; Biehl et al., 1989).

Keywords

Lactic Acid Bacterium Cocoa Butter Peanut Butter Cocoa Bean Total Viable Count 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Kluwer Academic/Plenum Publishers, New York 2005

Authors and Affiliations

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson

There are no affiliations available

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