Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide

International Food Research Journal

Volumn 19, Issue 4, 2012, Pages 1355-1359

  Farah, D M H ^a   Zaibunnisa, A H ^a   Misnawi, ^b  

^a UNIVERSITI TEKNOLOGI MARA   (Malaysia)

^b Indonesia Coffee and Cocoa Research Institute   (Indonesia)

Author keywords

Acrylamide; Cocoa bean; Maillard reaction; Pyrizines; Roasting

Indexed keywords

THEOBROMA CACAO;

EID: 84870519346     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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