Food and Nutrition Sciences
Vol.7 No.4(2016), Paper ID 65654, 12
pages
DOI:10.4236/fns.2016.74023
Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (Theobroma cacao L.): An Alternative to Improve Raw Material in the Industry of Chocolate
Maritza Gil, Francy Orrego, Edith Cadena, Rosa Alegria, Julian Londono-Londono
Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá, D.C., Colombia
Corporación Universitaria Lasallista, Grupo de investigación de Ingeniería de Alimentos, GRIAL, Caldas, Colombia
Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá, D.C., Colombia
Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá, D.C., Colombia
Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá, D.C., Colombia
Corporación Universitaria Lasallista, Grupo de investigación de Ingeniería de Alimentos, GRIAL, Caldas, Colombia
Copyright © 2016 Maritza Gil, Francy Orrego, Edith Cadena, Rosa Alegria, Julian Londono-Londono et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Gil, M. , Orrego, F. , Cadena, E. , Alegria, R. and Londono-Londono, J. (2016) Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (
Theobroma cacao L.): An Alternative to Improve Raw Material in the Industry of Chocolate.
Food and Nutrition Sciences,
7, 215-226. doi:
10.4236/fns.2016.74023.