2012
DOI: 10.17265/2159-5828/2012.11.004
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Tamrin, Harijono, Sudarminto Setyo Yuwono, Teti Estiasih, Umar Santoso

Abstract: This study has the objective to found out the temperature and raosting time of cocoa powder in order to gain color, aroma and taste favored by the panelist and has high polyphenol content. The roasting time in this research has been determined 35 min, and roasting temperature of 80, 90, 100, 110, 120, 130, 140 and 150 °C with vacuum and conventional system. From those temperatures ranges, we would take the three best levels according to organoleptic test result. The three selected temperatures would be tested …

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