Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans
نویسندگان
چکیده
Laboratoire de Biochimie et de Technologie Alimentaire. UFR Sciences et Technologies des Aliments. Université d’Abobo-Adjamé. 02 Bp 801 Abidjan 02. Côte d’Ivoire. CIRAD-AMIS, Equipe Ecotrop, TA 40/01, 34398 Montpellier Cedex 5, France. CIRAD-CP/Programme Cacao, Laboratoire de Chimie-Technologie du cacao, TA 80/16, 34398 Montpellier Cedex 5, France. INRA-Montpellier, Laboratoire de microbiologie industrielle et de génétique des microorganismes, 2 Place Viala, 34000 Montpellier, France.
منابع مشابه
Effect of Storage Management on Free Fatty Acid Content in Dry Cocoa Beans
The free fatty acid (FFA) content in dry cocoa beans is expected to be less than 1.0% to meet the acceptable level of 1.75% in cocoa butter. This study therefore investigates the impact of insect infestation on FFA formation in raw cocoa beans in storage from Ghana and Côte d’Ivoire. Hence, the effect of storage management on FFA content in dry cocoa beans is very important. The effect of insec...
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