Comparative studies on fermentation products of cocoa beans

The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unri...

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Main Authors:	Abd. Samah, Othman, Ibrahim, N., Alimon, H., Karim, M. I. Abdul
Format:	Article
Language:	English
Published:	1993
Subjects:	QR Microbiology
Online Access:	http://irep.iium.edu.my/17510/ http://irep.iium.edu.my/17510/ http://irep.iium.edu.my/17510/ http://irep.iium.edu.my/17510/2/comparative_studies_on_fermentation_products_of_cocoa_beans.pdf

id	iium-17510
recordtype	eprints
spelling	iium-175102012-06-14T06:23:34Z http://irep.iium.edu.my/17510/ Comparative studies on fermentation products of cocoa beans Abd. Samah, Othman Ibrahim, N. Alimon, H. Karim, M. I. Abdul QR Microbiology The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans. 1993 Article PeerReviewed application/pdf en http://irep.iium.edu.my/17510/2/comparative_studies_on_fermentation_products_of_cocoa_beans.pdf Abd. Samah, Othman and Ibrahim, N. and Alimon, H. and Karim, M. I. Abdul (1993) Comparative studies on fermentation products of cocoa beans. World Journal of Microbiology & Biotechnology, 9 (3). pp. 381-382. ISSN 0959-3993 http://dx.doi.org/10.1007/BF00383085 doi:10.1007/BF00383085
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QR Microbiology
spellingShingle	QR Microbiology Abd. Samah, Othman Ibrahim, N. Alimon, H. Karim, M. I. Abdul Comparative studies on fermentation products of cocoa beans
description	The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.
format	Article
author	Abd. Samah, Othman Ibrahim, N. Alimon, H. Karim, M. I. Abdul
author_facet	Abd. Samah, Othman Ibrahim, N. Alimon, H. Karim, M. I. Abdul
author_sort	Abd. Samah, Othman
title	Comparative studies on fermentation products of cocoa beans
title_short	Comparative studies on fermentation products of cocoa beans
title_full	Comparative studies on fermentation products of cocoa beans
title_fullStr	Comparative studies on fermentation products of cocoa beans
title_full_unstemmed	Comparative studies on fermentation products of cocoa beans
title_sort	comparative studies on fermentation products of cocoa beans
publishDate	1993
url	http://irep.iium.edu.my/17510/ http://irep.iium.edu.my/17510/ http://irep.iium.edu.my/17510/ http://irep.iium.edu.my/17510/2/comparative_studies_on_fermentation_products_of_cocoa_beans.pdf
first_indexed	2023-09-18T20:26:26Z
last_indexed	2023-09-18T20:26:26Z
_version_	1777408447888752640

Comparative studies on fermentation products of cocoa beans

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