Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.)
Pemanggangan adalah suatu proses pemanasan kering yang dilakukan untuk merubah karakteristik seperti warna, rasa dan menambahkan keenakanan biji koko. Biji koko merupakan bahan utama yang digunakan dalam proses pembuatan coklat atau produk berasaskan coklat. Roasting is one of the most import...
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| Format: | Thesis |
| Language: | en |
| Published: |
2015
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| Online Access: | http://eprints.usm.my/30400/1/WAHUDU.pdf http://eprints.usm.my/30400/ |
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| _version_ | 1834499427857858560 |
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| author | Zzaman, Wahidu |
| author_facet | Zzaman, Wahidu |
| author_sort | Zzaman, Wahidu |
| building | Hamzah Sendut Library |
| collection | Institutional Repository |
| content_provider | Universiti Sains Malaysia |
| content_source | USM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Pemanggangan adalah suatu proses pemanasan kering yang dilakukan untuk
merubah karakteristik seperti warna, rasa dan menambahkan keenakanan biji koko.
Biji koko merupakan bahan utama yang digunakan dalam proses pembuatan coklat
atau produk berasaskan coklat.
Roasting is one of the most important heat treatment that is usually undertaken to
develop the characteristic color, flavour, as well as the palatability of cocoa beans.
Cocoa beans are the primary raw material used for manufacturing chocolate and
chocolate-based products. In this study, superheated steam and convectional methods
were used to roast cocoa beans at 150, 200 and 250 0C for 0, 10, 30 and 50 min. |
| format | Thesis |
| id | my.usm.eprints.30400 |
| institution | Universiti Sains Malaysia |
| language | en |
| publishDate | 2015 |
| record_format | eprints |
| spelling | my.usm.eprints.30400 http://eprints.usm.my/30400/ Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.) Zzaman, Wahidu T1-995 Technology(General) Pemanggangan adalah suatu proses pemanasan kering yang dilakukan untuk merubah karakteristik seperti warna, rasa dan menambahkan keenakanan biji koko. Biji koko merupakan bahan utama yang digunakan dalam proses pembuatan coklat atau produk berasaskan coklat. Roasting is one of the most important heat treatment that is usually undertaken to develop the characteristic color, flavour, as well as the palatability of cocoa beans. Cocoa beans are the primary raw material used for manufacturing chocolate and chocolate-based products. In this study, superheated steam and convectional methods were used to roast cocoa beans at 150, 200 and 250 0C for 0, 10, 30 and 50 min. 2015-01 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/30400/1/WAHUDU.pdf Zzaman, Wahidu (2015) Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.). PhD thesis, Universiti Sains Malaysia. |
| spellingShingle | T1-995 Technology(General) Zzaman, Wahidu Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.) |
| title | Effect Of Superheated Steam Roasting
On Quality Characteristics Of Cocoa
Beans (Theobroma Cacao L.) |
| title_full | Effect Of Superheated Steam Roasting
On Quality Characteristics Of Cocoa
Beans (Theobroma Cacao L.) |
| title_fullStr | Effect Of Superheated Steam Roasting
On Quality Characteristics Of Cocoa
Beans (Theobroma Cacao L.) |
| title_full_unstemmed | Effect Of Superheated Steam Roasting
On Quality Characteristics Of Cocoa
Beans (Theobroma Cacao L.) |
| title_short | Effect Of Superheated Steam Roasting
On Quality Characteristics Of Cocoa
Beans (Theobroma Cacao L.) |
| title_sort | effect of superheated steam roasting
on quality characteristics of cocoa
beans (theobroma cacao l.) |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/30400/1/WAHUDU.pdf http://eprints.usm.my/30400/ |
| url_provider | http://eprints.usm.my/ |