Some quality characteristics of solar-dried cocoa beans in St Lucia

Journal of the Science of Food and Agriculture

Volumn 76, Issue 4, 1998, Pages 553-558

  Bonaparte, Anthony ^a   Alikhani, Zaman ^b   Madramootoo, Chandra A ^b   Raghavan, Vijaya ^b  

^a Sir Arthur Lewis Community College   (Saint Lucia)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Cocoa beans; Cocoa quality; Solar drying

Indexed keywords

ACIDITY; CANADA; DRYING; QUALITY CONTROL; SOLAR DRYING; THEOBROMA COCOA;

EID: 0031922496     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199804)76:4<553::AID-JSFA986>3.0.CO;2-V     Document Type: Article

References (18)

1. Baigrie B D, Rumbelow S J 1987 Investigation of flavour defects in Asian cocoa liquors. J Sci Food Agric 39 357-368.
2. Bonaparte A 1996 Solar drying of cocoa beans in St Lucia. MSc thesis, Department of Agricultural and Biosystems Engineering, McGill University, Canada.
3. Chong C F, Shepherd R, Poon Y C 1978 Mitigation of cocoa bean acidity - Fermentary investigations. In: Cocoa Biotechnology, ed Dimick P S. Department of Food Science, Pennsylvania State University, USA, pp 387-414.
4. Crespo S 1985 Judging the quality of cocoa beans. The Manufact Confectioner May 59-63.
5. Duncan R J E, Godfrey G, Yap T N, Pettipher G L, Tharumarajah T 1989 Improvement of Malaysian cocoa bean flavour by modification of harvesting, fermentation and drying methods - The Sime-Cadbury Process. Cocoa Growers' Bull 42 43-57.
6. Francis F J 1991 Colour measurement interpretation. In: Instrumental Methods for Quality Assurance in Foods, eds Fung D Y C & Mathews R F. ASQC Quality Press, Marcel Dekker Inc, New York, USA, pp 189-210.
7. Hess O 1990 Cocoa Production Technology. The Pan American Development Foundation Project, Washington, DC, USA.
8. Hunter R S 1948 Photoelectric color-difference meter. J Optical Soc Am 38 661.
9. Ilangantileke S G, Wahyudi T, Garcia Bailon M A 1991 Assessment methodology to predict quality of cocoa beans for export. J Food Qual 14 481-496.
10. Jinap S, Dimick P S 1990 Acidic characteristics of fermented and dried cocoa beans from different countries of origin. J Food Sci 55 547-550.
11. Jinap S, Thien J, Yap T N 1994 Effect of drying on acidity and volatile fatty acids content of cocoa beans. J Sci Food Agric 65 67-75.
12. Liau H T L 1980 The criteria and mechanism for the removal of cocoa bean acidity. In: Proc Int Conf Cocoa and Coconuts. Incorporated Society of Planters, Kuala Lumpur, pp 425-439.
13. Meyer B, Biehl B, Said M B, Samarakoddy R J 1989 Post harvest pod storage: A method for pulp preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia. J Sci Food Agric 48 285-304.
14. Quesnel V C, Jugmohunsingh K 1970 Browning reaction in drying cocoa. J Sci Food Agric 21 537-541.
15. Shamsuddin S B, Dimick P 1986 Qualitative and quantitative measurements of cocoa bean fermentation. In: Cocoa Biotechnology, ed Dimick P S. Department of Food Science, Pennsylvania State University, PA, USA, pp 55-78.
16. Shelton B 1967 Artificial drying of cocoa beans. Trop Agric (Trinidad) 44 125-131.
17. Urquhart D H 1961 Cocoa. Longmans, London, UK, pp 132-144.
18. Wadsworth R V 1955 The quality of raw cocoa as it affects the manufacturer. Trop Agric (Trinidad) 32 1-9.