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Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting

✍ Scribed by Edy S de Brito; Nelson H Pezoa García; M I Gallão; Angelo L Cortelazzo; Pedro S Fevereiro; Márcia R Braga

Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
347 KB
Volume
81
Category
Article
ISSN
0022-5142

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Effect of roasting time and temperature
Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao)
✍ Jinap, S; Rosli, W I Wan; Russly, A R; Nordin, L M 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 247 KB 👁 1 views

The e †ect of nib roasting time and temperature on volatile component proÐles was studied using response surface methodology (RSM) which consisted two independent variables : time (5È65 min) and temperature (110È170¡C). A steam distillation extraction (SDE) method was used to extract and gas chromat