Effect of Spoilage by Lipolytic Fungi Strains on Free Fatty Acids (FFA) Formation in Fermented and Dry Cocoa Beans
Tapé Joëlle Stéphanie,
Houphouët Kouakou Richard,
Koné Koumba Maï
et al.
Abstract:Aim: High free fatty acids (FFA) content of cocoa beans is high lead to alter quality of butter fraction and chocolate manufactured. During primary post-harvest processing, cocoa beans harbor lipase producing mold speciess could trigger the accumulation of FFA. This study investigated the improvement of the quality of raw cocoa material sourced from Côte d’Ivoire regarding its high FFA concentration.
Methods: Fermented and dry cocoa were sampled on-farm level in some main cocoa producing regions of Côte … Show more
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