Changes in Chemical Properties of Dreid Cocoa (Theobroma cacao) Beans during Fermentation (original) (raw)
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International Food Research Journal
Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans were investigated using a 4 x 3 full factorial experimental design with pod storage and fermentation time as principal factors. pH, non-volatile (titratable) acidity, reducing sugars, total solids and mineral composition of cocoa pulp were studied using standard analytical methods. pH of the pulp increased with increasing pod storage and fermentation with consequential decrease in non-volatile acidity. Contrary, both pod storage and fermentation decreased the reducing sugars and total solids of the pulp. The most abundant mineral in unfermented cocoa pulp was calcium, followed by potassium and sodium with values of 316.92 mg/100 g, 255.12 mg/100 g and 103.26 mg/100 g respectively. Zinc was the mineral with the least concentration of 1.04 mg/100 g, whilst iron and magnesium had appreciable values of 4.26 mg/100 g and 32.52 mg/100 g respectiv...
International Food Research Journal
Studies were conducted to establish changes in nib acidification and biochemical composition (sugars concentration, proteins and free fatty acids) during fermentation of pulp pre-conditioned cocoa beans using a 4 x 3 full factorial experimental design with pod storage (0, 3, 7 and 10 days) and fermentation time (0, 3 and 6 days) as the principal factors. Non-volatile (titratable) acidity, pH, sugars (reducing, non-reducing and total sugars), proteins and free fatty acids of the beans were studied using standard analytical methods. Pod storage caused consistent increases in pH of the nibs at all fermentation times with consequential decrease in non-volatile (titratable) acidity. Bean fermentation from pods stored between 3–7 days resulted in cocoa nibs with pH between 5.10–5.36 with only minimal changes in FFA. However, fermentation significantly (p < 0.05) decreased the non-reducing sugars, total sugars and protein content of the beans whilst reducing sugars increased. Similarly,...
African Journal of Food, Agriculture, Nutrition and Development, 2015
Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which dictates the levels of bitterness and colour development in chocolates. This study investigated changes in nib acidity, flavour precursors (sugars concentration and proteins) and free fatty acids during drying of pulp pre-conditioned and fermented cocoa beans using a 4 x 3 full factorial experimental design with pod storage (0, 3, 7 and 10 days) and drying time (0, 3 and 6 days) as the principal factors. Non-volatile (titratable) acidity, pH, sugars (reducing, non-reducing and total sugars), changes in protein content and free fatty acids of the beans were studied using standard analytical methods. Increasing pod storage consistently increased pH of the fermented nibs at the end of drying with consequential decrease in titratable acidity...
2016
Fermented cocoa bean is the main ingredient of chocolate products because through fermentation the required flavour and aromas can be obtained. The proper fermentation methods applied is a must in order to produced chocolate with high quality because the specific aromas compound cannot be obtained from incomplete fermentation of the beans. Fermentation is carried out by microorganisms that dominating the fermentation inoculum. The microorganism that have been found to be important in order to reached cocoa fermentation succession are yeast, lactic acid bacteria and acetic acid bacteria as their activities will affect the physical and chemical properties of the fermented cocoa bean. Chemical that have been synthesized by those microorganisms will affect the taste and colour of the cocoa bean. By regulating the fermentation culture and pod storage practice, high fermented cocoa bean quality can be produced. By using starter cultures from specific species of yeasts, lactic acid bacteri...
International Journal of Food Sciences and Nutrition, 2011
Changes in acidification, proteolysis, sugars and free fatty acids (FFAs) concentrations of Ghanaian cocoa beans as affected by pulp preconditioning (pod storage or PS) and fermentation were investigated. Non-volatile acidity, pH, proteolysis, sugars (total, reducing and non-reducing) and FFAs concentrations were analysed using standard methods. Increasing PS consistently decreased the non-volatile acidity with concomitant increase in pH during fermentation of the beans. Fermentation decreased the pH of the unstored beans from 6.7 to 4.9 within the first 4 days and then increased slightly again to 5.3 by the sixth day. Protein, total sugars and non-reducing sugars decreased significantly ( p , 0.05) during fermentation, whereas reducing sugars and FFA increased. PS increased the FFA levels, reduced the protein content but did not have any effect on the sugars. The rate of total and non-reducing sugars degeneration with concomitant generation of reducing sugars in the cocoa beans was largely affected by fermentation than by PS. ; 62 : 755-764 Int J Food Sci Nutr Downloaded from informahealthcare.com by University of Gent on 01/17/12 For personal use only. Int J Food Sci Nutr Downloaded from informahealthcare.com by University of Gent on 01/17/12 For personal use only. Int J Food Sci Nutr Downloaded from informahealthcare.com by University of Gent on 01/17/12 For personal use only. Int J Food Sci Nutr Downloaded from informahealthcare.com by University of Gent on 01/17/12 For personal use only.
The influence of different fermentation methods and turning of cocoa beans on the cocoa bean's quality was studied. Both shallow box covered with banana leaves (SBBL) and shallow box without banana leaves (SBWL) were used throughout fermentation (120 hours). The initial microbial load for SBBL and SBWL was 5.35±0.18 and 5.19±0.21 log CFU/g before increased to 6.27±0.08 and 6.17±0.03 log CFU/g, respectively at the end of fermentation (120 hours). The titratable acidity of the cocoa beans increased steadily until 72 hours before decreased slightly to 1.34±0.07 (SBBL) and 0.75±0.15 (SBWL) at the latter stage of fermentation. The cocoa beans fermented under SBBL were less acidic than those found in SBWL. Turned cocoa beans produced better quality of cocoa with less acidic compared to the one without turning. Cocoa beans with periodical turning recorded higher percentage of brown beans for both SBBL (73%) and SBWL (69%); percentage of purple beans decreased to about 7-8% for cocoa fermented in respective methods mentioned above. No slaty beans were recorded throughout the study. This study suggests that the use of shallow box with banana leaves can produce cocoa beans with superior quality.
transformed into flavour notes during roasting. The fermentation process triggers an array of chemical reactions within the bean which generate the biochemical precursors of chocolate flavour, aroma and colour [1,4-8]. The process produces alcohol and acids, and generates heat, typically raising the temperature of the fermenting beans to about 45 o C to 50 o C within the first 72 hours. The acids lower the pH and cause acidification or souring of the bean which is a desirable quality in chocolate. The acid and heat generated kills the cocoa bean causing the cell walls within the bean to break down, allowing enzymes to come into contact with their substrates resulting in the beginning of the biochemical changes in the bean [9-11]. During fermentation, bitter and astringent flavours which are due to polyhydroxyphenols such as catechins, flavan-3ols, anthocyanins, and proanthocyanadins are modified in a multi-step process, oxidised and condensed enzymatically into milder tasting substances. Anthocyanins are converted into anthocyanidin by glucosidase enzymes. Anthocyanidin are oxidized by polyphenol oxidase into quinone which combines with amino acids and proteins to form melanin. Polyphenols diffuse out of the bean during the fermentation and are also oxidised by polyphenol oxidases to produce mostly insoluble tannins. The enzymic reactions continue in several ways and yield flavour precursors and some flavour notes [10,12-14]. The great majority of chocolate flavour compounds are formed due to biochemical and enzymatic reactions that occur within the cotyledon [8,10,15-18]. Pulp preconditioning entails changing the properties of the pulp in cocoa beans prior to fermentation and since the pulp is the substrate metabolised during fermentation, changes in the pulp affect the production of acids by lactic acid bacteria, yeasts and acetic acid bacteria [15,19]. The technique reduces the formation of acids throughout the fermentation without enhancing the degradation of acids at the end of fermentation.
Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans were investigated. A 4 × 4 full factorial design with the principal experimental factors as pod storage (0, 3, 7 and 10 d) and roasting time (0, 15, 30 and 45 min) were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly (P < 0.05) with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly (P < 0.05) decreased the reducing sugars of the beans for all pod storage. The...
Journal of the Science of Food and Agriculture, 2013
BACKGROUND: During traditional cocoa processing, the end of fermentation is empirically determined by the workers; consequently, a high variability on the quality of fermented cocoa beans is observed. Some physicochemical properties (such as fermentation index) have been used to measure the degree of fermentation and changes in quality, but only after the fermentation process has concluded, using dried cocoa beans. This would suggest that it is necessary to establish a relationship between the chemical changes inside the cocoa bean and the fermentation conditions during the fermentation in order to standardize the process. RESULTS: Cocoa beans were traditionally fermented inside wooden boxes, sampled every 24 h and analyzed to evaluate fermentation changes in complete bean, cotyledon and dried beans. The value of the fermentation index suggested as the minimal adequate (≥1) was observed at 72 h in all bean parts analyzed. At this time, values of pH, spectral absorption, total protein hydrolysis and vicilin-class globulins of fermented beans suggested that they were well fermented. CONCLUSION: Since no difference was found between the types of samples, the pH value could be used as a first indicator of the end of the fermentation and confirmed by evaluation of the fermentation index using undried samples, during the process.
International Journal of Food Science & Technology, 2010
This study aims to compare the effect of three cocoa fermentation methods and their duration on raw cocoa quality. Results showed a decrease in percentage of physical quality defects on fermentation method. Cocoa fermented for 4 days presented higher percentage of purple beans reached 45% and about 10% of slaty beans than cocoa fermented for 6 days whatever the process. Fermentation duration did not influence the mouldy beans that were around 1%. Formation of brown beans increased from 16% to 50% depending on the fermentation duration and process. Using wooden boxes allowed higher percentage of 77%-90% brown beans than others materials. Acidity of cocoa decreased on fermentation duration but beans treated in boxes were significantly (P = 0.05) acidic from 1.40 and 3.07 meq of NaOH g )1 . Fungal population did not vary in number depending both on the duration and the fermentation method with rates that ranged from 3.32 · 10 7 to 8.63 · 10 7 CFU g )1 .