000			03716cas a2200409 a 4500
005			20260818090559.0
008			111005s1990 th uu|m rtt 0| a1eng d
035			_a.b10197114
099		9	_aAIT Thesis no. AE-90-14
100	1		_aWahyudi, Teguh
245	1	0	_aDevelopment and testing of instruments and a process for color measurement as methods to determine cocoa bean quality
260			_aBangkok : _bAsian Institute of Technology, _c1990
300			_a82 p.
490	1		_aThesis ; _vno. AE-90-14
500			_aA thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development
502			_aThesis (M.Eng.) - Asian Institute of Technology, 1990
520			_aA study to assess the change in cocoa bean quality parameters was made. The study included the testing of existing quality assessment methods, the testing of appropriateness in the use of fermentation index and colo1 measurement as an indirect quality assessment. The possibility of using a simple photodiode sensing instrument as a cocoa color difference meter was also studied. The fermentation index value increased from 0 .47 to 1. 10 for different fermentation durations. Cocoa bean acidity (pH) decreased from 6 . 46 to 4. 82. Reducing sugars increased from 0.27 to 1.01 %, while free amino acids increased from 0.27 to 0 {u2022} 6 7 % for the same fermentation durations . Anthocyanin content decreased from about 50.6 to 15.3 %, yellow/brown pigment polymers increased from about 23. 2 to 53. 8 % , and no significant changes for red pigment polymer, within the changes of cocoa color categories 1 to 5. The test of quality assessment methods showed that the cut- test score and taste- test methods were not adequate lo assess bean quality objectively. The fermentation index method 1.i as useful to distinguish different bean samples from 5 color· categories. The fermentation index related well with other quality parameters, such as pH, reducing sugars , free ami110 acids , a nd cocoa color pigments. Direct color measurement method (in terms of L, a, and b color indicator values) had Q good relationship with fermentation index, pH , reducing sugars, and free amino acids. Color measurement was appropriate to estimate cocoa bean quality. Cocoa color measurements using the developed color measuring instrument were found to be acceptable since tJ1e results h ad a good relationship with fermentation index .
650		0	_aCocoa
700	1		_aIllangantileke, Sarath G., _eChairperson
700	1		_aJindal, Vinod Kumar, _eExamination Committee
700	0		_aAthapol Noomhorm, _eExamination Committee
710	2		_aNAR II Project of the Government of Indonesia, _eScholarship Donor
810	2		_aAsian Institute of Technology. _tThesis ; _vno. AE-90-14
856			_3Full-Text _uhttp://203.159.5.9/ait-thesis/detail.php?q=B18230
907			_a.b10197114 _bmnait _cs
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