Quantification of tannins in wet fermented cocoa beans by UV-Vis Spectrophotometric analysis at 500nm to 800nm: article

M.K, Eitrah Tasnim and Jaapar, Jefri and S, Khairul Bariah (2017) Quantification of tannins in wet fermented cocoa beans by UV-Vis Spectrophotometric analysis at 500nm to 800nm: article. pp. 1-4.
Abstract

The UV - Vis spectrophotometric analysis was conducted to quantify the tannins content in the Theobroma cacao L. Colour change of extracted cocoa samples also have relationship to the total polyphenol content in the extracted cocoa samples.

Item Details
Item Type: Article
Creators:
Creators
Email / ID Num.
M.K, Eitrah Tasnim
2013263052
Jaapar, Jefri
UNSPECIFIED
S, Khairul Bariah
UNSPECIFIED
Subjects: T Technology > TP Chemical technology
T Technology > TP Chemical technology > Fermentation industries. Beverages. Alcohol
Divisions: Universiti Teknologi MARA, Shah Alam > Faculty of Chemical Engineering
Page Range: pp. 1-4
Keywords: Cocoa beans, Fermentation duration, Cocoa pod storage, Tannins, Total polyphenol content, Theobroma cacao L.
Date: 2017
URI: https://ir.uitm.edu.my/id/eprint/121339
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