ILT-U-309
Cocoa determinations
V1:
DETERMIANTION | METHOD |
| Net Weight | Free |
| Color L*a*b* Analysis | CIELAB scale |
| Moisture Content | Gravimetric |
| pH | Potentiometric |
| Water Activity | Free |
| Brix, Refractive Index | Refractometric |
| Sensory Evaluation – Hot Cocoa Tasting Protocol: Analysis is based on intensity of its attribute: aroma, sweetness, salty, mouthfeel, primary & overall flavor, and aftertaste. | Free |
V2:
DETERMIANTION | METHOD |
| Water content | Gravimetric |
