Log in
Language:

MERAL Myanmar Education Research and Learning Portal

  • Top
  • Universities
  • Ranking
To
lat lon distance
To

Field does not validate



Index Link

Index Tree

Please input email address.

WEKO

One fine body…

WEKO

One fine body…

Item

{"_buckets": {"deposit": "6e71ee49-b5db-4c19-91a3-e6d2c3bdd0f5"}, "_deposit": {"id": "262", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "262"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/262", "sets": ["user-ydbu"]}, "communities": ["ydbu"], "control_number": "262", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Studies on preparation and physico-chemical properties of chocolate from indigenous cacao beans", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "Chocolate is remarkably stable material which under normal conditions will keep indefinitely and this in conjunction with a high nutritive value makes it valuable not only as a confection but also for emergency rations. In this research, preparation of cocoa powder from indigenous cacao beans were made by fermentation, drying, roasting and grinding. Fermentation was done under various fermentation time by heaping the beans and covering them with leaves. Fermented cacao beans were dehydrated (or) dried by two drying methods; sun-drying and artificial drying (Dryer). The dried beans were roasted to further developed flavor and color. Physico-chemical properties of cacao beans were studied after fermentation, drying, roasting and grinding. The sample nibs were analyzed for moisture, ash, fat, fiber, protein, tannins. Results of them were compared with literature values. After making chocolates from indigenous cacao beans, physico-chemical properties of the chocolate were compared with commercial chocolate."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Chocolate"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Studies on Preparation and Physico-chemical.pdf", "filesize": [{"value": "777 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 777000.0, "url": {"url": "https://meral.edu.mm/record/262/files/Studies on Preparation and Physico-chemical.pdf"}, "version_id": "aae934e5-598a-4b63-92d9-35c1104a6e2b"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_journal_title": "West Yangon University Research Journal", "subitem_volume": "1"}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Cho Mar Kyi"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2009"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "https://oar.ydbu.edu.mm/handle/123456789/195"}, "item_title": "Studies on preparation and physico-chemical properties of chocolate from indigenous cacao beans", "item_type_id": "21", "owner": "1", "path": ["1582966577571"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000000262", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "262", "relation": {}, "relation_version_is_last": true, "title": ["Studies on preparation and physico-chemical properties of chocolate from indigenous cacao beans"], "weko_shared_id": -1}
  1. Yadanabon University
  2. Department of Industrial Chemistry

Studies on preparation and physico-chemical properties of chocolate from indigenous cacao beans

http://hdl.handle.net/20.500.12678/0000000262
http://hdl.handle.net/20.500.12678/0000000262
86797dff-23be-48c5-876c-0603a7e606f5
6e71ee49-b5db-4c19-91a3-e6d2c3bdd0f5
None
Preview
Name / File License Actions
Studies Studies on Preparation and Physico-chemical.pdf (777 Kb)
Publication type
Journal article
Upload type
Publication
Title
Title Studies on preparation and physico-chemical properties of chocolate from indigenous cacao beans
Language en
Publication date 2009
Authors
Cho Mar Kyi
Description
Chocolate is remarkably stable material which under normal conditions will keep indefinitely and this in conjunction with a high nutritive value makes it valuable not only as a confection but also for emergency rations. In this research, preparation of cocoa powder from indigenous cacao beans were made by fermentation, drying, roasting and grinding. Fermentation was done under various fermentation time by heaping the beans and covering them with leaves. Fermented cacao beans were dehydrated (or) dried by two drying methods; sun-drying and artificial drying (Dryer). The dried beans were roasted to further developed flavor and color. Physico-chemical properties of cacao beans were studied after fermentation, drying, roasting and grinding. The sample nibs were analyzed for moisture, ash, fat, fiber, protein, tannins. Results of them were compared with literature values. After making chocolates from indigenous cacao beans, physico-chemical properties of the chocolate were compared with commercial chocolate.
Keywords
Chocolate
Identifier https://oar.ydbu.edu.mm/handle/123456789/195
Journal articles
West Yangon University Research Journal
1
Conference papaers
Books/reports/chapters
Thesis/dissertations
Back
0
0
views
downloads
See details
Views Downloads

Versions

Ver.1 2020-03-08 07:52:13.439202
Show All versions

Share

Mendeley Twitter Facebook Print Addthis

Export

OAI-PMH
  • OAI-PMH DublinCore
Other Formats
  • JSON

Confirm


Back to MERAL


Back to MERAL