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1.770  Articles
1 of 177 pages  |  10  records  |  more records»
The aim of this study is to contribute to the valorization of the cocoa bean varieties “Mercedes” and “Forastero” grown in Côte d’Ivoire. A comparative characterisation of phenolic compounds and minerals in the beans of the “Mercedes” and “Forastero” vari... see more

This study aimed to determine the effect of microbial populations on the quality of the cocoa beans produced. This research used unfermented cocoa beans and was then referenced by adding inoculum. Three fermentation techniques were applied in this researc... see more

A study was carried out to characterize the cocoa lipase from cocoa beans (Theobroma cacao, L.) of clone PBC 159. The optimum temperature of cocoa lipase was 30-40 °C and the pH optimum was 7.0-8.0. The moleculer weight of the lipase enzyme was in between... see more

Lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) was extracted and purified from acetone dry powder of cocoa (Theobroma cacao. L.) of clone PBC 159 extract. The Lipase  from AcDP of cocoa beans was used for purification using 40-60 and 60-80% ammon... see more

A series of studies have been carried out to develop a simple, easy to use, and affordable device to measure the colour of cocoa beans. The present paper reports the development of the device based on colorimetric principles. An electronic device which en... see more

Cacao is a major commodity for farmers in Tabanan regency of Bali and had long been cultivated. The quality and productivity of cacao in Tabanan generally low caused by still using the conventional technology and pests and disease attack. The objectives o... see more

This paper aims to analyse the direct energy utilization in the processing of cocoa beans into powder using energy from the national grid and diesel engine in some cocoa processing factories located in South-western Nigeria. Energy consumption in the proc... see more

Most of Indonesia’s cocoa beans has been produced through fermentation. Various metabolite end products such as alcohol, lactic acid, and acetic acid are produced during cocoa beans fermentation. These metabolites would induce different chemical character... see more

The composition of fatty acids in cocoa beans, which affect the characteristics of the processed products, is dependent on the geographic location. This research aimed to identify the fatty acid composition of cocoa beans from the Special Region of Yogyak... see more

1 of 177 pages  |  10  records  |  more records»