Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing

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Edy Sousa de Brito; Nelson Horacio Pezoa García; Allan César Amancio;

Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 ºC) and enzyme : substrate ratio [E/S] (97.5... View more
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