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 |
Cocoa determinations
Description:
Net Weight, Color L*a*b* Analysis CIELAB scale, Moisture Content, pH, Water Activity, Brix, Refractive Index, Sensory Evaluation - Hot Cocoa Tasting Protocol.
Standard :