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Effect of Caffeine on Aflatoxin Production on Cocoa Beans

✍ Scribed by LAWRENCE M. LENOVICH

Book ID
108805018
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
254 KB
Volume
46
Category
Article
ISSN
0022-1147

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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 be