Quality control of cocoa products.

Lewis, Y. S. and Shivashankar, S. and Nambudiri, E. S. and Natarajan, C. P. (1980) Quality control of cocoa products. Indian Food Packer, 34 (1). 29-34, 5 ref..

PDF IFP 1980 29.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Aspects considered include control of raw materials (cocoa beans, cocoa butter, chocolate crumb, commercial lecithin, nuts, packaging materials); process control (bean cleaning, roasting, winnowing, milling, mixing, refining, conching, tempering, bar moulding); and finished product examination (grades, standards and requirements for cocoa beans, drinking chocolates, and chocolate).

Item Type:	Article
Uncontrolled Keywords:	QUALITY-CONTROL; cocoa products, quality control of; chocolate, quality control of; COCOA-; quality control of cocoa products; CHOCOLATE-; quality control of chocolate
Subjects:	600 Technology > 07 Beverage Technology > 03 Cocoa 600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 18 Processed foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Feb 2021 06:43
Last Modified:	15 Feb 2021 06:43
URI:	http://ir.cftri.res.in/id/eprint/6873

Actions (login required)

View Item