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Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

✍ Scribed by Nicholas Camu; Tom De Winter; Solomon K Addo; Jemmy S Takrama; Herwig Bernaert; Luc De Vuyst

Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
185 KB
Volume
88
Category
Article
ISSN
0022-5142

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Four mixing intervals (6, 12, 18 and 24 h) were compared with special reference to three selected cacao varieties from two locations of Sri Lanka. Cocoa beans were fermented for 6 days by using the "sweat boxÏ fermentation method. Irrespective of location and variety, product prepared by using all m