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2013 (Vol. 5, Issue: 02)
Article Information:

Cocoa Butter Color Development during Processing

Coulibaly Kelegoun, David Koffi Akaki, Sadat Aw, Gossan Ado and Siméon Coulibaly
Corresponding Author:  Coulibaly Kelegoun 

Key words:  Cocoa, Cocoa Beans, Cocoa Butter, Color, , ,
Vol. 5 , (02): 225-229
Submitted Accepted Published
May 24, 2012 June 21, 2012 February 15, 2013
Abstract:

Color parameters were measured using a CM-2002 Minolta Spectrocolorimeter. Lightness varied from its lowest value of 77.68 to its highest value of 79.60 with coefficients of variation less than 1%. Lightness was statistically (p<0.05) the same for filtration and clarification; and for drying and deodorization. There was no significant difference in greenness from filtration through drying, although the highest greenness (a = - 1.18) was obtained after deodorization. Yellowness was statistically equal at filtration (b = 31.34) and clarification (b = 31.19); at washing (b = 33.08) and drying (b = 33.02). Results showed that the spectrocolorimeter was consistent and the step of washing yielded the lightest cocoa butter.
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  Cite this Reference:
Coulibaly Kelegoun, David Koffi Akaki, Sadat Aw, Gossan Ado and Siméon Coulibaly, 2013. Cocoa Butter Color Development during Processing.  Advance Journal of Food Science and Technology, 5(02): 225-229.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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