 หัวเรื่อง:การหมักโกโก้ : ศึกษาการเปล่ยนแปลงทางจุลนทรีย์ ฟิสิกส์ และเคมีในระหว่างการหมักโกโก้ ผู้เขียน: นางอรพิน ภูมิภมร, รองศาสตราจารย์ ,  Piyanuch Naka, Umpol Julsawad สื่อสิ่งพิมพ์:pdf AbstractStudies on environmental change during cocoa fermentation were carried out in baskets and wooden boxes, storing cocoa pods for 4 and 7 days after harvesting. During fermentation materials were sampled and ana?lysed at intervals. Beans fermented in boxes shiftly better cut test value than those kept in baskets. Fully fermented (F) bean of 54-6796 , and 28-4596 of 3/4 fermented beans were found in boxes, 50-5696 of fully fermented beans, 43?49% of 3/4 fermented beans in baskets. All fermented batches showed slaty less than 3%. The proximate analysis showed that fat content in unfermented and fermented beans were similar, at 5596, Ash and fiber in fermented beans was slightly less than in unfermented beans. The protein content decreased 1?296 by the end of the fermentation. The temperature during fermentation reached 45?C, after storage of cocoa pods for 4 days and 7 days, in 48 and 24 hours respectively. Mesophilic and thermophilic yeast and bacteria were also found. The pH of the fermented cocoa both in baskets and boxes were at 4.7-6.7 |