Fermentation in fine cocoa type Scavina: Change in standard quality as the effect of use of starters yeast in fermentation
Abstract
In the present work we aimed to demonstrate the influence of inoculum starter in support high quality fermentation. Cocoa fermentations were performed in wooden boxes and eight yeasts strains were used in separated fermentations of fine cocoa, type Scavina, as starter inoculum. Temperature, pH, titirable acidity, reducing sugar and free amino acids were evaluated during or after fermentation. The influence of starters yeasts on the decrease of...
Paper Details
Title
Fermentation in fine cocoa type Scavina: Change in standard quality as the effect of use of starters yeast in fermentation
Published Date
Oct 1, 2020
Journal
Volume
328
Pages
127110 - 127110
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