Survey To Assess The Quality Of Processed Cocoa Beans
| dc.contributor.author | Bopaiah, B.M. | |
| dc.date.accessioned | 2014-08-12T04:53:16Z | |
| dc.date.available | 2014-08-12T04:53:16Z | |
| dc.date.issued | 1982 | |
| dc.description.abstract | The processed cocoa beans of monsoon and summer collected from the various processing centres in Karnataka and Kerala states were used to assess the quality. Bean acidity (pH and titrable acidity of the nibs), moisture content, shell per cent, bean weight and fat content were assessed. The pH of the samples ranged from 4.90 to 6.05 and the average bean weight varied from 0.62 to 1.20 gm. Smaller beans were more in monsoon crop, as compared to summer indicating die seasonal variation. The moisture content of the beans in different samples varied between 430 and 8.75 per cent The shell and fat content of the processed beans ranged from 14-20 and 40.5-50.0 per cent respectively. Cut test was carried out to evaluate the extent of fermentation of the beans (brown, brown/purple and purple beans). The percentage of defective beans such as germinated, flat, slaty, broken, moldy and insect-infested beans was recorded. | en_US |
| dc.identifier.citation | In: Proceedings, PLACROSYM V, CPCRI, Kasaragod, 15-18 Dec. 1982. Edited by K. V. A. Bavappa and others 301-307 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/4721 | |
| dc.language.iso | en | en_US |
| dc.title | Survey To Assess The Quality Of Processed Cocoa Beans | en_US |
| dc.type | Article | en_US |
Files
Original bundle
1 - 1 of 1
Loading...
- Name:
- survey to assess the quality of processed cocoa beans.pdf
- Size:
- 240.72 KB
- Format:
- Adobe Portable Document Format
License bundle
1 - 1 of 1
No Thumbnail Available
- Name:
- license.txt
- Size:
- 1.71 KB
- Format:
- Item-specific license agreed upon to submission
- Description: