A espécie Theobroma cacao: novas perspectivas para a multiplicação de cacaueiro

Sodré, George Andrade

doi:10.1590/s0100-29452007000200001

Cited by 3 publications

(3 citation statements)

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“…Cocoa ( Theobroma cacao L.) is known worldwide for the use of its beans in chocolate production [ 1 – 4 ] and is an important commodity for some countries [ 5 – 8 ]. Brazil is a country with a large production of fruits and a high volume of exports, and in the global production of cocoa, Brazil occupied the 6th ranked position in the 2014/2015 harvest [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Potential Applicability of Cocoa Pulp (Theobroma cacaoL) as an Adjunct for Beer Production

Nunes

Silva

Camilloto

et al. 2020

The Scientific World Journal

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The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer production. The cocoa pulp showed relevant quantities of compounds important in fermentation, such as sugars, acids, and minerals. In fermentation using the adjunct, the proportions of pulp used were 10, 30, and 49%. A significant difference was found between the adjunct and all-malt worts. The 30% cocoa pulp concentration as an adjunct for malt in the fermentation medium contributed the most to the fermentative performance of the yeasts at both 15 and 22°C based on the consumption of apparent extract (°Plato), ethanol production, and cellular growth.

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Section: Introductionmentioning

confidence: 99%

Potential Applicability of Cocoa Pulp (Theobroma cacaoL) as an Adjunct for Beer Production

Nunes

Silva

Camilloto

et al. 2020

The Scientific World Journal

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“…Cocoa ( Theobroma cacao L.), a native of the tropical forests of South America, is a member of the Malvaceae family and is known worldwide for the use of its seeds in chocolate production [ 17 ]. Cocoa pulp is a substrate rich in nutrients and can be utilized in industrial processes to produce various sub-products [ 18 – 19 ].…”

Section: Introductionmentioning

confidence: 99%

Cocoa pulp in beer production: Applicability and fermentative process performance

et al. 2017

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This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis.

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“…Dut of the 22 known families of the genus Theobroma, only cocoa (Theobroma cacao L.) and cupuaçu (Theobroma grandiflorum L.) are used for economic purposes (Sodré, 2007).…”

Section: Introductionmentioning

confidence: 99%

Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.)

et al. 2017

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Dur objective was to characterize the protease enzymatic activity and its isoenzymes on cacao cultivars PH 16 and TSH 1188, produced in southern Bahia, linking it to the conditions of the fermentation process. Proteases were extracted and semi-purified, their activities determined changing substrate, pH and temperature, and the values compared with the parameters of fermentation (pH and temperature), and yet determined the kinetic parameters and the activity of its isoenzymes: aminopeptidase, carboxypeptidase and endoprotease. In the experimental conditions, differences in protease activities were shown as to different cocoa cultivars on various conditions. The albumin stands out as the preferred enzyme substrate, in a pH range between and 6 and temperatures between 29 ° C and 50 ° C. As for the isoenzymes activity, an increased activity in these seeds and in the cultivar TSH 1188 was observed. When correlated with the fermentative parameters, the conditions for enzymatic activity are not the best determined, with emphasis on farming pH 16 presenting its fermentation conditions far from those found as optimal, especially in pH evaluation, since temperature varies very little between the two cultivars.Keywords: aminopeptidase; carboxypeptidase; endoprotease; peptide bonds; amino acids. Practical Application:The work characterizes proteases and determines its isoenzymes activity, highlighting and discussing its importance in the formation of precursors of the chocolate flavor. The knowledge on the enzyme characteristics opens possibilities for future technological interventions in the cocoa fermentation process, to improve the quality of the raw material and, consequently, of monovarietal chocolate.

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A espécie Theobroma cacao: novas perspectivas para a multiplicação de cacaueiro

Cited by 3 publications

References 0 publications

Potential Applicability of Cocoa Pulp (Theobroma cacaoL) as an Adjunct for Beer Production

Potential Applicability of Cocoa Pulp (Theobroma cacaoL) as an Adjunct for Beer Production

Cocoa pulp in beer production: Applicability and fermentative process performance

Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.)

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