Current Issues

A REVIEW ON EMERGING NON-TRADITIONAL APPLICATIONS OF COCOA

Samuel Yap Kian Chee* & Chin Hui Han

OPTIMISATION OF ENZYMATIC HYDROLYSIS CONDITIONS FOR ENHANCED PROTEIN RECOVERY FROM COCOA POD HUSK (THEOBROMA CACAO L.)

Hannim Haffeza Haris1* and Yusof Maskat2

A PRELIMINARY STUDY: EFFECTS OF DIFFERENT BAMBANGAN FRUIT PROCESSING METHODS ON THE TEXTURE AND SENSORY PROFILE OF DARK CHOCOLATE PRALINE FILLED WITH BAMBANGAN FRUIT GANACHE

Anis Syuhada, A.A.1*, Izzreen, I.2 & Nur Farisya, I.S. 2, Muhamad Hanif, R.3

PRELIMINARY STUDY: SCREENING OF PROTEASE-PRODUCING ENDOPHYTIC BACTERIA TO BE DEVELOPED FOR NANO-FORMULATED BIOFERTILIZER FOR COCOA PLANT GROWTH.

Ishak Zubir 1, Ernie Eileen Rizlan Ross 2*, Rahman, M.Z.A.3, Lea Johnsiul 3, Norasekin Tamchek 3, Roslina, M.S. 3, Nurfadzilah, M.4 and Mohd Anuar, S. 1

SELF- AND CROSS-INCOMPATIBILITY IN COCOA (THEOBROMA CACAO L.): A CONCISE REVIEW

Johnsiul, L.1*, Rahman, M.Z.A.1, Norasekin, T.1, Ishak, Z.2, Roslina, M.S.1 & Durahman, D.R.1

LAB-GROWN CHOCOLATE: CURRENT STATUS AND FUTURE PROSPECTS

Rahman M. Z. A.1,4*, Jainuddin H.1, Abdullah M. F.1, Daud A. B.1, Lea J.1, Norasekin T.1, Roslina M. S.1, Durahman D. R.1, Ishak Z.2, Fisal A.2, Mohtar N. S.3 and Mazian, M. A.4

BEAN-TO-BAR CHOCOLATE PRODUCTION: PROCESSING, PACKAGING AND STORAGE

Izzreen, I.*, Johari, K. , Nur Farisya Izzani, S., Nur Athirah, M.K. & Nurul Ain, M.T.

EVALUATING THE IMPACT OF COCOA BUTTER ALTERNATIVES ON THE MELTING BEHAVIOR AND SOLID FAT CONTENT OF COCOA BUTTER MIXTURE: PRELIMINARY STUDY

Affendi, H.1*, Fisal, A. 1 & Suzannah, S. 1

PARTIAL REPLACEMENT EFFECTS OF COCOA BUTTER ALTERNATIVES AND GRANULATED SUGAR ON THE MELTING PROPERTIES AND SOLID FAT CONTENT OF MILK CHOCOLATE COUVERTURE: PRELIMINARY STUDY

Affendi, H.1*, Bilal, M.1 & Aida, N.2

COCOA (THEOBROMA CACAO) AS A NATURAL THERAPEUTIC AGENT FOR WOUND HEALING: A COMPREHENSIVE REVIEW

Md Yusof, AH.1*, Abdul Hamid, H2, Abd Gani S. S. 2, Muslim, M.B.1