Introduction. Cocoa (Theobroma cacao L.) originates from Ecuador. It is one of the oldest foods in the world. The fact that cocoa is the main component in chocolate industry makes it one of the most quoted raw materials today. The chemical, physical, microbiological, and sensory properties of cocoa determine its quality and, as a result, economic and nutritional value. The research objective was to conduct a detailed analysis of cocoa fermentation process and to study the transformations this raw material is subjected to during processing. Study objects and methods. The present article introduces a substantial bibliographic review based on three databases: Science Direct, Scopus, and Medline. The scientific publications were selected according to several factors. First, they had to be relevant in terms of cocoa fermentation. Second, they were written in English or Spanish. Third, the papers were indexed in high-impact journals. The initial selection included 350 articles, while the final list of relevant publications featured only 50 works that met all the requirements specified above. Results and discussion. The main characteristics of yeasts, lactic bacteria, and acetic bacteria were analyzed together with their main parameters to describe their activities during different stages of alcoholic, lactic, and acetic fermentation. A thorough analysis of the main enzyme-related processes that occur during fermentation makes it possible to optimize the use of substrates, temperature, time, pH, acidity, and nutrients. As a result, the finished product contains an optimal concentration of volatile compounds that are formed in the beans during fermentation. The study featured the main strains of fermentation-related microorganisms, their activities, main reactions, and products. Conclusion. This study makes it possible to improve the process of fermentation to obtain beans with a better chemical composition.
COVID-19 has managed to paralyze the world for months, this paralysis has caused great changes in the habits, customs and routines of all people. Although science is directed to getting a vaccine to return to normality, these changes may remain in the population. For this reason, it is essential to identify them and observe what has improved or worsened. The IPAQ questionnaire ( international physical activity questionnaire ) was used to analyze physical activity and regarding food consumption a questionnaire on eating habits. These were applied in a representative sample of adults between 18 and 65 years old in the city of Quito (n: 1022) to collect information before and during the forced quarantine in the city. These data were analyzed and compared along with daily routines and demographic variables of age, education and income. Our working hypothesis was that enforced quarantine would have a significant impact on daily activities, including waking time, mealtimes, physical activity, and eating habits. Waking time went from 5-6 to 8-9 in the morning and the breakfast and lunch times changed. The physical activity of the entire population decreased while men proved to be more active than women before and during the health emergency. Our findings suggested that eating habits improved overall during the quarantine period; however, we found that a higher percentage of women reported very healthy eating habits compared to men. People from 18 to 41 years old, with a university education, regardless of their income, decreased their physical activity during quarantine, people with incomes of up to $ 400 per month changed their eating habits to unhealthy since the emergency began. The population in the city of Quito varied their daily routine of physical activity and their eating habits, this suggests that it should be analyzed what measures should be implemented to continue with what has been improved and change what has worsened, and thus avoid public health problems in the future.
Knowing the health and nutritional status of older adults is crucial to helping them live healthier lives and limiting the need for pharmaceuticals and complicated medical procedures. The objective of this research was to analyze the eating habits (EH), physical activity (PA), and sleep quality (SQ) of older adults in the rural parish of San José de Minas in Quito, Ecuador. Three validated questionnaires were used: the Pittsburgh PSQI for SQ, IPAQ for PA, and frequency of consumption for EH. The results revealed high consumption of refined flours and sugar (70% at least once a day), low intake of whole grains, fish, and olive oil, and considerable consumption of fruits and water. Fifty percent of respondents engage in moderate physical activity and 24% in low physical activity, while 90% of older adults have poor sleep quality. These results indicate a problem in the integral health of the population that does not allow older adults to have a good old age. Health campaigns should be developed to increase physical activity, encourage a better diet, and thus, improve the quality of sleep.
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