Citation
Jumali Suratman, . and Wan Aidah Wan Ibrahim, . and Rosmilin Abdullah, . and Hassan Ramli, . (1995) New and emerging cocoa-based ingredients. [Proceedings Paper]
Abstract
Current and potential utilisation of various parts of cocoa are briefly described. Cocoa pod is a potential source of pectin and mav also be incorporated to animal feed. While the pulp can be extracted before fermentation to produce juice, jam, jelly and other confectionery products. From cocoa sweating the production of citric acid, wine and vinegar are possible. Cocoa nib is mainly used for production of cocoa liquor, powder and butter. Cocoa liquor and butter being the main ingredients for chocolate production while cocoa powder is mainly used as colouring and flavouring for cakes, beverages and other confections. In addition to these, the nib can also be utilised to produce cocoa flavoured, wine and vinegar. The usage of cocoa butter may be further explored as ingredients for cake making and replacement for other vegetable fats. Cocoa shell which is normally treated as waste, has shown to contain anthocynin, a well known natural food colouring.
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Abstract
Current and potential utilisation of various parts of cocoa are briefly described. Cocoa pod is a potential source of pectin and mav also be incorporated to animal feed. While the pulp can be extracted before fermentation to produce juice, jam, jelly and other confectionery products. From cocoa sweating the production of citric acid, wine and vinegar are possible. Cocoa nib is mainly used for production of cocoa liquor, powder and butter. Cocoa liquor and butter being the main ingredients for chocolate production while cocoa powder is mainly used as colouring and flavouring for cakes, beverages and other confections. In addition to these, the nib can also be utilised to produce cocoa flavoured, wine and vinegar. The usage of cocoa butter may be further explored as ingredients for cake making and replacement for other vegetable fats. Cocoa shell which is normally treated as waste, has shown to contain anthocynin, a well known natural food colouring.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number |
| AGROVOC Term: | Theobroma cacao |
| AGROVOC Term: | pectins |
| AGROVOC Term: | citric acid |
| AGROVOC Term: | chocolate |
| AGROVOC Term: | cocoa butter |
| AGROVOC Term: | cocoa powder |
| AGROVOC Term: | fermentation |
| AGROVOC Term: | food processing |
| AGROVOC Term: | anthocyanins |
| Geographical Term: | Malaysia |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 20 Nov 2025 03:46 |
| Last Modified: | 20 Nov 2025 03:46 |
| URI: | http://webagris.upm.edu.my/id/eprint/1526 |
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