Cocoa is a rich source of high-quality antioxidant polyphenols. They comprise mainly catechins (29%-38% of total polyphenols), anthocyanins (4% of total polyphenols) and proanthocyanidins (58%-65% of total polyphenols). A growing body of experimental and epidemiological evidence highlights that the intake of cocoa polyphenols may reduce the risk of cardiovascular events. Beyond antioxidant prop...

Recently, the enrichment of chocolate has become a very interesting topic, along with management food industry by-products, such as cocoa shells. Cocoa shells could be great raw material for industry, both economical reasons (maximized utilization beans) and their functional properties (increased fiber content). In this research, we used untreated high-voltage electrical discharge (HVED)-treate...

Simple innovations in temperature control during cocoa roasting can help improve the quality of chocolate made by small entrepreneurs Andean-Amazonian valleys Peru. The objective this research was to evaluate effect oven on beans (Theobroma cacao) roasting, using six mathematical models. Cocoa amounts 100 and 200 g were placed a tray conventional electric set at 250 °C. A K-type thermocouple wi...

Cocoa (Theobroma cacao) contributes significantly to Ghana’s GDP and has made Ghana a recognized leader in the cocoa industry. However, there are myriad problems associated with bean quality. One such stems from farmers paying less attention required postharvest activities (fermentation drying) which quality losses. This study investigated effect of duration traditional heap fermentation period...

abstract chocolate is derived from cocoa beans - the fruit of the cacao tree or theobroma cacao (the latin term: food of the gods). recent published articles demonstrate that the quality and quantity of the antioxidants in cocoa and chocolate are very high and their flavonoids are believed to reduce the number of free radicals in the body that contribute to medical problems, such as cardiovascu...

Each full paper (research) must include an informative summary not exceeding 250 words. It should contain allessential information regarding objectives, materials and methods, results and conclusions, but excluding figures,sectional headings, tables and references. Full paperA paper which reports the results of research should be divided into the following sections: (i) Abstract...

Corresponding Author: Effendy Department of Agriculture Economics, Tadulako University, Indonesia Email: [email protected] Abstract: This research aims to: (1) analyze the effect of input production against total beans per 100 g of dry cocoa beans and (2) analyze the correlation of total beans and fat content of cocoa beans. The Cobb-Douglas production function assisted in answering the...