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The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks

✍ Scribed by Hüdayi Ercoşkun; Şeref Tağı; Ahmet Hamdi Ertaş

Book ID
116737906
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
227 KB
Volume
85
Category
Article
ISSN
0309-1740

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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