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Cocoa Variety Effects on Powder Properties by Alex Conceição Brito is a document available to read on EtoBox.
This study investigates the impact of cocoa variety on the physical and chemical properties, reconstitutability, and flowability of cocoa powders from Criollo, Forastero, and Trinitario varieties. The findings indicate that the cocoa variety has minimal effect on the proximal composition, particle size distribution, and flowability, with all varieties exhibiting similar properties despite slight differences in shape and compressibility. Overall, the study suggests that factors such as terroir and processing
- Author
- Alex Conceição Brito
- Language
- EN