The Effect of Cacao Bean Fermentation Process on Total Polyphenol Content and Health Benefit for Cacao Rich Polyphenol | Indonesia International Institute for Life Sciences

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The Effect of Cacao Bean Fermentation Process on Total Polyphenol Content and Health Benefit for Cacao Rich Polyphenol

Sheila Lestari - Personal Name;

Cacao (Theobrama cacao L.) is rich in antioxidants of polyphenols and flavonoids. Because of its antioxidant, cacao has many health benefical effects including antidiabetic. During chocolate production, fermentation becomes the most important part for cacao beans. This is because cacao will not produce great flavors without the fermentation. there are many cacao not in good quality because the cacao beans are not uniform.

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4th Floor-i3L Library (Thesis) BM 21-004

T202101004

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Detail Information

Series Title: -
Call Number: BM 21-025
Publisher: Jakarta : i3L, Jakarta., 2021
Collation: xii, 43p; 30cm;illus
Language: English
ISBN/ISSN: -
Classification: BM 21-025
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): Fermentation
cacao,
health benefical
antidiabetic
polyphenols
flavonoids
Specific Detail Info: -
Statement of Responsibility: -

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