| dc.creator | Bispo, ES | |
| dc.creator | Ferreira, VLP | |
| dc.creator | Menezes, HC | |
| dc.creator | Vitali, AA | |
| dc.creator | Yotsuyanagi, K | |
| dc.date | 2002 | |
| dc.date | JAN-FEB | |
| dc.date | 2014-08-01T18:19:14Z | |
| dc.date | 2015-11-26T17:04:28Z | |
| dc.date | 2014-08-01T18:19:14Z | |
| dc.date | 2015-11-26T17:04:28Z | |
| dc.date.accessioned | 2018-03-28T23:52:46Z | |
| dc.date.available | 2018-03-28T23:52:46Z | |
| dc.identifier | Journal Of Food Science And Technology-mysore. Assn Food Scient Techn India, v. 39, n. 1, n. 14, n. 20, 2002. | |
| dc.identifier | 0022-1155 | |
| dc.identifier | WOS:000174959600004 | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/77135 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/77135 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1279356 | |
| dc.description | In order to develop a Brazilian technology, process parameters for the production of alkalinized cocoa powder from nibs were determined using a 23 experimental design with four repetitions at the central point giving a total of 18 treatments, thus obtaining products, which differed from one another with respect to colour, pH and flavour. The independent variables were temperature (60, 72, 90, 108 and 120degreesC), time (30, 54, 90, 120 and 150 min) and potassium carbonate (K2CO3) concentration (0.0, 1.22, 3.0, 4,78 and 6.0%), with a moisture content of 45% based on the mass of nibs. Within the limits studied, Response Surface Methodology (RSM) was shown to be adequate to represent the process with respect to the responses for limiting ash content, pH, L*a*b* colour, ratio of b*/a* and the acceptance of colour and flavour for the alkalinized cocoa powders. | |
| dc.description | 39 | |
| dc.description | 1 | |
| dc.description | 14 | |
| dc.description | 20 | |
| dc.language | en | |
| dc.publisher | Assn Food Scient Techn India | |
| dc.publisher | Mysore | |
| dc.publisher | Índia | |
| dc.relation | Journal Of Food Science And Technology-mysore | |
| dc.relation | J. Food Sci. Technol.-Mysore | |
| dc.rights | fechado | |
| dc.source | Web of Science | |
| dc.subject | alkalinization | |
| dc.subject | nibs | |
| dc.subject | alkalinized cocoa powder | |
| dc.subject | responses surface methodology | |
| dc.title | Alkalinization process for cocoa (Theobroma cacao L.) nibs and quality evaluation of the powder by response surface methodology | |
| dc.type | Artículos de revistas | |
