IJST volume 13, issue 07, P840-859 2020 DOI: 10.17485/ijst/2020/v13i07/149883 View full text
Nur Fitriani UA

Abstract: Objectives: This research aims to determine the comparison of cocoa beans without fermentation and cocoa beans fermented dark chocolate products that meet the criteria as a health food based on the content of polyphenols and flavonoids with the aroma and taste that is liked by consumers. Methods/statistical analysis: The parameters tested on dark chocolate and cocoa liquor product are melting properties were determined using DSC (Differential scanning calorimeter), texture (TA-XT Plus Texture Analyzer), Colour…

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