Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds.
The occurrence of non-fermented cocoa beans in the Indonesian market is still a huge challenge that needs to be solved. Unfermented cocoa beans are considered low-quality cocoa due to their low chocolate flavor and taste, and high bitterness and astringency levels. This limits its usability in the...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Coffee and Cocoa Research Institute
2024-12-01
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| Series: | Coffee and Cocoa Research Journal |
| Subjects: | |
| Online Access: | https://www.ccrjournal.com/index.php/ccrj/article/view/630 |
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