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This study investigates the yield and physicochemical properties of crude cocoa butter extracted from Taiwanese cocoa beans under varying fermentation and roasting conditions. The highest oil yield of 79.9% was achieved from fermented beans roasted at 130°C for 25 minutes, while unfermented and unroasted beans yielded only 57.9%. The analysis revealed significant differences in acid value, iodine value, melting point, and fatty acid composition among the extracted cocoa butters.
- Author
- Sphelele Mabuza
- Language
- EN