{"_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"}, "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", "filename": "Studies on Preparation and Physico-chemical.pdf", "filesize": [{"value": "777 Kb"}], "format": "application/pdf", "licensetype": "license_free", "mimetype": "application/pdf"}]}, "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_name_i18n": "Upload Type", "attribute_value": "Publication"}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_name_i18n": "Publication type", "attribute_value": "Journal article"}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_name_i18n": "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": "20", "owner": "1", "path": ["1582963788001/1582966577571"], "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}