cocoa bean Articles
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PROCESSING COCOA BEANS IN THE LABORATORY
COCOA BEANS ARE THE SEEDS OF THE COCOA TREE. THE MAIN GROWING AREAS ARE:- Indonesia - West Africa - South America The cocoa beans are exported world wide. The most important products which we as consumers come in contact with are cocoa beverages and chocolate. The most important characteristic trait for us is the taste. But before they become chocolate, the cocoa beans have to be roasted, peeled ...
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Reduction of aflatoxin B1 and Ochratoxin A in cocoa beans infected with Aspergillus via Ergosterol Value
Aflatoxigenic and ochratoxigenic isolates were used to contaminate cocoa beans in this study and Ergosteol Values (EV) were assessed by means of visual inspection, Reverse Phase-High Performance Liquid Chromatography (RP-HPLC) and Gas Chromatography?Mass Spectrometer (GC?MS), respectively. Different concentrations of Aframomum danielli essential oils at 500, 1,000, 1,500, and 2,000 ppm were used ...
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Role of Colloid Mills in Crafting Cocoa Paste
In the world of chocolate production, the journey from cocoa bean to the velvety texture of a chocolate bar involves several crucial steps. One of the key processes in this journey is the grinding of cocoa beans to create a smooth and homogeneous cocoa paste. To achieve this, the colloid mill emerges as a star player, revolutionizing the way cocoa is transformed from a humble bean to a luscious, ...
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Using Biotechnology In Food Production
How Are Bioreactors Used In The Food and Beverage Industry?Bioreactors offer a wide array of benefits in food and beverage production. With the ability to control environmental factors such as temperature, pH, oxygen concentration, and nutrient supply, these versatile devices are ideal for the production of various food and beverage products. They have the potential to enhance the nutritional ...
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