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The document summarizes a study on the effect of different roasting temperatures on cocoa butter characteristics and sensory profiles. Cocoa beans were roasted at 120°C (T1) and 150°C (T2) and the extracted cocoa butter was analyzed. Cocoa butter yield was around 35.95% by weight and met quality standards for free fatty acid, saponification value, and peroxide value. Higher roasting temperature (T2) produced cocoa butter with a more intense red color but also caused burnt off-flavors in beans from one estat

Author

Razty Be

Language

EN