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Comparative studies on fermentation products of cocoa beans

โœ Scribed by O. Abdul Samah; N. Ibrahim; H. Alimon; M. I. Abdul Karim

Publisher
Springer
Year
1993
Tongue
English
Weight
163 KB
Volume
9
Category
Article
ISSN
1573-0972

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โœฆ Synopsis

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.

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## Abstract Three selected cacao varieties (WAA, ICS~1~ and Na~32~) grown in new low country intercrops and traditional midโ€country plantations of Sri Lanka were compared. Significantly different temperature and pH changes occurred during fermentation of the three varieties. The optimum duration of