Physical and chemical composition of Indian cocoa (Theobroma cocoa L.) beans
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/2017/
JFST-15-87 |
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| Title |
Physical and chemical composition of Indian cocoa (Theobroma cocoa L.) beans
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| Creator |
Malini, E.
Pura Naik, J. Shivashankar, S. Nambudiri, E. S. |
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| Subject |
14 Physical properties
03 Cocoa |
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| Description |
Cocoa beans obtained from Kottayam (Kerala state), Puttur and Sakaleshpur (Karnataka state) and Chundale (Tamil Nadu state) were analysed for physical and chemical composition. The variations observed were: wt./bean 0.78-0.89 g; violet beans 0.24%; salty beans 0.5%; insect damaged and fungus attacked beans 0-20%; whitish beans 0-42%; rejects 0-32.5%; nibs 82.7-85.9% and shells 14.1-15.2%. Chemical composition of the beans was: moisture 4.33-6.10%; total ash 2.97-3.21%; water insoluble ash 1.48-1.91%; alkalinity of water soluble ash (as K2O) 0.33-0.59%; pH of nibs 4.93-5.37; titratable acidity 2.17-2.88; volatile acidity 0.92-1.16; total sugars 0.75-1.00%; lactic acid 0.27-0.64%; citric acid 0.56-0.88%; tannins 2.05-3.00%; theobromine 1.32-2.04% and fat 48.30-52.63%.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Identifier |
Malini, E. and Pura Naik, J. and Shivashankar, S. and Nambudiri, E. S. (1987) Physical and chemical composition of Indian cocoa (Theobroma cocoa L.) beans. Journal of Food Science and Technology, 24 (2). pp. 96-97. ISSN 0022-1155
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