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Physical and chemical composition of Indian cocoa (Theobroma cocoa L.) beans

Malini, E. and Pura Naik, J. and Shivashankar, S. and Nambudiri, E. S. (1987) Physical and chemical composition of Indian cocoa (Theobroma cocoa L.) beans. Journal of Food Science and Technology, 24 (2). pp. 96-97. ISSN 0022-1155

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Abstract

Cocoa beans obtained from Kottayam (Kerala state), Puttur and Sakaleshpur (Karnataka state) and Chundale (Tamil Nadu state) were analysed for physical and chemical composition. The variations observed were: wt./bean 0.78-0.89 g; violet beans 0.24%; salty beans 0.5%; insect damaged and fungus attacked beans 0-20%; whitish beans 0-42%; rejects 0-32.5%; nibs 82.7-85.9% and shells 14.1-15.2%. Chemical composition of the beans was: moisture 4.33-6.10%; total ash 2.97-3.21%; water insoluble ash 1.48-1.91%; alkalinity of water soluble ash (as K2O) 0.33-0.59%; pH of nibs 4.93-5.37; titratable acidity 2.17-2.88; volatile acidity 0.92-1.16; total sugars 0.75-1.00%; lactic acid 0.27-0.64%; citric acid 0.56-0.88%; tannins 2.05-3.00%; theobromine 1.32-2.04% and fat 48.30-52.63%.

Item Type: Article
Uncontrolled Keywords: COCOA-; composition of cocoa beans
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 07 Beverage Technology > 03 Cocoa
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jul 2008 07:12
Last Modified: 28 Dec 2016 11:16
URI: http://ir.cftri.com/id/eprint/2017

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