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Estudo preliminar sobre a padronizacao da geléia de cacau

by Borges, J.M; Gomes, F.R; Pereira, V. de P; Centro de Pesquisas do Cacau, Itabuna, BA (Brasil).
Publisher: Ilhéus, BA (Brasil) 1979Description: p. 174-181.Subject(s): CACAO | SUBPRODUCTOS | MERMELADAS | NORMALIZACION | COMPOSICION QUIMICA | BRASIL | CACAO (PLANT) | BYPRODUCTS | JAMS | STANDARDIZING | CHEMICAL COMPOSITION | BRAZIL | CACAOYER | SOUS PRODUIT | CONFITURE | NORMALISATION | COMPOSITION CHIMIQUE | BRESILSummary: Cocoa jelly, a traditional product of the cocoa region of Bahia, is prepared from the "sweatings" of cocoa by a process which is not yet standardized. Its good acceptance by the public suggests a possibility of exporting cocoa jelly to other consumer markets. However, for commercialization purposes, it will be essential that the necessary production standards be established. This preliminary study was undertaken at the Cocoa Research Center of CEPLAC, Ilhéus, Bahia, Brazil, to prepare a specimen cocoa jelly with characteristics that would meet acceptable production requirements, and would serve as a standard for future reference. The study was carried out in two steps: 1) to identify the many variables involved in jelly manufacture and 2) to select from these the principal variable for more detailed analyses. The first step dealt with the observation and correlation of variables relating to: 1) the sweatings - quantitative and qualitative tests for pectin, refractometric
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Ilus. 8 tab. 14 ref. Sum. (En, Pt). También en: Revista Theobroma (Brasil) v. 8(1):3-20. 1978

Cocoa jelly, a traditional product of the cocoa region of Bahia, is prepared from the "sweatings" of cocoa by a process which is not yet standardized. Its good acceptance by the public suggests a possibility of exporting cocoa jelly to other consumer markets. However, for commercialization purposes, it will be essential that the necessary production standards be established. This preliminary study was undertaken at the Cocoa Research Center of CEPLAC, Ilhéus, Bahia, Brazil, to prepare a specimen cocoa jelly with characteristics that would meet acceptable production requirements, and would serve as a standard for future reference. The study was carried out in two steps: 1) to identify the many variables involved in jelly manufacture and 2) to select from these the principal variable for more detailed analyses. The first step dealt with the observation and correlation of variables relating to: 1) the sweatings - quantitative and qualitative tests for pectin, refractometric

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