Data/hora: 18/06/2024 18:15:00

Biblioteca(s): | Embrapa Amazônia Ocidental.
Data corrente: | 23/11/2000
Data da última atualização: | 05/04/2022
Autoria: | REISDORFF, C.; ROHSIUS, C.; MULLER, S.; SOUZA, A. das G. C. de.
Afiliação: | University of Hamburg; APARECIDA DAS GRACAS C DE SOUZA, CPAA.
Título: | Utilization of cupuacu-seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential
Ano de publicação: | 2000
Fonte/Imprenta: | In; GERMAN-BRAZILIAN WORKSHOP ON NEOTROPICAL ECOSYSTEMS, 2000, Hamburg. Program and abstracts... Hamburg: University, 2000.
Páginas: | p. 63
Idioma: | Inglês
Conteúdo: | Study carried out at Embrapa Amazonia Ocidental (Manaus-AM-Brasil) on the cupuacu-seeds as raw material for chocolate-like products. The results reveal that cupuacu-seeds posses the biochemical potential to be used as raw material for chocolate-like products. However, simple application of the fermentation practices known from cocoa will not lead to a satisfactory yield of aroma precursors. There are some particular characteristics of cupuacu seeds, which must be met by appropriate fermentation procedures.
Palavras-Chave: | Amazonas; Brasil; Flavour; Manaus; Organoleptic properties; Processing; Seed.
Thesagro: | Aroma; Chocolate; Cupuaçu; Processamento; Propriedade Organoléptica; Semente; Theobroma Grandiflorum.
Thesaurus Nal: | smell.
Categoria do assunto: | --
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/188825/1/German-Brazilian-pag.63.pdf
Registro original: | Embrapa Amazônia Ocidental (CPAA)
Exemplares: | CPAA - (5580-1) - UPC - RA - PP - R634.99 - G375p -  - DIS