Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles
Cocoa butter is an intermediate product of cocoa processing separated from cocoa nibs or cocoa mass. Heat through cocoa processing affect the characteristic of fat including roasting process. The aim of this experiment is to evaluate the characteristic changes and sensory profile of cocoa butter in...
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| Format: | Article |
| Language: | English |
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Indonesian Coffee and Cocoa Research Institute
2018-12-01
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| Series: | Coffee and Cocoa Research Journal |
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| Online Access: | http://www.ccrjournal.com/index.php/ccrj/article/view/312 |