Technical problems faced by Malaysian chocolate manufacturers

Selvaraj D., . (1983) Technical problems faced by Malaysian chocolate manufacturers. [Proceedings Paper]

Like all food products chocolate and cocoa products require both quantitative and qualitative specifications. However preferences for aroma taste and flavour vary from consumer country to consumer country. In general good quality materials are required in order to produce good quality finished products for cocoa. Wholesomeness and freedom from off flavour bitterness astringency and sharpness in taste as well as a good brown colour are important requirements. The paper discusses desired characteristics of cocoa mass and cocoa powder and properties and problems of Malaysian cocoa butter cocoa mass and cocoa powder. Suggestions for improvements in the various states of planting processing and marketing are made

Full text available from:

Abstract

Like all food products chocolate and cocoa products require both quantitative and qualitative specifications. However preferences for aroma taste and flavour vary from consumer country to consumer country. In general good quality materials are required in order to produce good quality finished products for cocoa. Wholesomeness and freedom from off flavour bitterness astringency and sharpness in taste as well as a good brown colour are important requirements. The paper discusses desired characteristics of cocoa mass and cocoa powder and properties and problems of Malaysian cocoa butter cocoa mass and cocoa powder. Suggestions for improvements in the various states of planting processing and marketing are made

[error in script]

Item Type:	Proceedings Paper
Additional Information:	Summary En
AGROVOC Term:	CACAO
AGROVOC Term:	CHOCOLATE
AGROVOC Term:	MALASIA/ INDUSTRIA CACAOTERA
AGROVOC Term:	CALIDAD
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:25
URI:	http://webagris.upm.edu.my/id/eprint/14372

Actions (login required)

View Item