Cocoa, chocolate, and confectionery
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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).
KeywordsLactic Acid Bacterium Cocoa Butter Peanut Butter Cocoa Bean Total Viable Count
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