publication . Article . 2015

Understanding sensory and analytical relationships in cocoa-based products

Sundara, Ramana; Festring, Daniel;
Open Access English
  • Published: 07 Jun 2015
  • Publisher: Russell Publishing
  • Country: United Kingdom
Abstract
The distinctive flavour of cocoa or chocolate made from fermented and roasted cocoa beans (Theobroma cacao L.) is familiar to everybody in the cocoa consuming world. The industry differentiates between cocoa processing and chocolate manufacturing. Cocoa processing covers the activity of converting the beans into nib, liquor, butter, cake and powder. Chocolate manufacturing covers the blending and refining of cocoa liquor, cocoa butter and various optional ingredients, such as milk and sugar.
Subjects
free text keywords: D633 Food and Beverage Technology, D631 Food and Beverage Manufacture, D600 Food and Beverage studies, D610 Food Science, D630 Food and Beverage Production, D632 Food and Beverage Processing, D640 Food and Beverages for the Consumer
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