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Cocoa butter characteristics of Malaysian clonal cocoa [Theobroma cacao]

Five new cocoa (Theobroma cacao L.) clones, KKM 1, KKM 2, KKM 5, KKM 6 and KKM 7, which were recommended by MARDI, have been examined for their cocoa butter quality. Analyses of the chemical and physical properties, composition and cooling/melting behaviour of the fat showed that Malaysian cocoa but...

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Main Author: Chin, A.H.G. (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)
Format: Journal Contribution
Language:English
Published: 2013
Subjects:
BEURRE DE CACAO
THEOBROMA CACAO
MALAISIE/ CLONE
POINT DE FUSION
MANTECA DE CACAO
MALASIA/ CLONES
PUNTO DE FUSION
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/4247
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spelling oai:http:--agris.upm.edu.my:0-4247Cocoa butter characteristics of Malaysian clonal cocoa [Theobroma cacao]Chin, A.H.G. (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)BEURRE DE CACAOTHEOBROMA CACAOMALAISIE/ CLONEPOINT DE FUSIONMANTECA DE CACAOTHEOBROMA CACAOMALASIA/ CLONESPUNTO DE FUSIONFive new cocoa (Theobroma cacao L.) clones, KKM 1, KKM 2, KKM 5, KKM 6 and KKM 7, which were recommended by MARDI, have been examined for their cocoa butter quality. Analyses of the chemical and physical properties, composition and cooling/melting behaviour of the fat showed that Malaysian cocoa butter from new clonal materials was similar to that from commercially planted materials, despite inherent differences in composition amongst clones and between samples. It is therefore harder and has a higher melting point than Ghanaian cocoa butter.2013-09-03T03:08:49Z2013-09-03T03:08:49Z1989Journal ContributionArticleNon-RefereedMARDI Research Journal (Malaysia), 170 (1), p. 37-440128-0686http://agris.upm.edu.my:8080/dspace/handle/0/4247MY9005336en
institution AGRIS
collection AGRIS
language English
topic BEURRE DE CACAO
THEOBROMA CACAO
MALAISIE/ CLONE
POINT DE FUSION
MANTECA DE CACAO
THEOBROMA CACAO
MALASIA/ CLONES
PUNTO DE FUSION
spellingShingle BEURRE DE CACAO
THEOBROMA CACAO
MALAISIE/ CLONE
POINT DE FUSION
MANTECA DE CACAO
THEOBROMA CACAO
MALASIA/ CLONES
PUNTO DE FUSION
Chin, A.H.G. (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)
Cocoa butter characteristics of Malaysian clonal cocoa [Theobroma cacao]
description Five new cocoa (Theobroma cacao L.) clones, KKM 1, KKM 2, KKM 5, KKM 6 and KKM 7, which were recommended by MARDI, have been examined for their cocoa butter quality. Analyses of the chemical and physical properties, composition and cooling/melting behaviour of the fat showed that Malaysian cocoa butter from new clonal materials was similar to that from commercially planted materials, despite inherent differences in composition amongst clones and between samples. It is therefore harder and has a higher melting point than Ghanaian cocoa butter.
format Journal Contribution
author Chin, A.H.G. (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)
author_facet Chin, A.H.G. (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)
author_sort Chin, A.H.G. (MARDI, Serdang, Selangor (Malaysia). Food Technology Div.)
title Cocoa butter characteristics of Malaysian clonal cocoa [Theobroma cacao]
title_short Cocoa butter characteristics of Malaysian clonal cocoa [Theobroma cacao]
title_full Cocoa butter characteristics of Malaysian clonal cocoa [Theobroma cacao]
title_fullStr Cocoa butter characteristics of Malaysian clonal cocoa [Theobroma cacao]
title_full_unstemmed Cocoa butter characteristics of Malaysian clonal cocoa [Theobroma cacao]
title_sort cocoa butter characteristics of malaysian clonal cocoa [theobroma cacao]
publishDate 2013
url http://agris.upm.edu.my:8080/dspace/handle/0/4247
_version_ 1819284050199707648
score 13.4562235

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