Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes

Peláez, Pedro P.; Guerra, Saulo Philipe Sebastião; Contreras, David

doi:10.17268/sci.agropecu.2016.02.04

Cited by 33 publications

(17 citation statements)

References 15 publications

(20 reference statements)

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“…Whereas pH increased for EET8 and ICS60 during the ripening process, for CCN51 this value decreased, achieving the lowest pH values at RS5 ( P < 0.05). The results obtained in the present study are in the range of those established in other studies: 3.87, 4.20 ± 0.03, 3.02–3.40, and 3.64 ± 0.13 and 3.30 ± 0.88 for different cocoa clones.…”

Section: Resultssupporting

confidence: 90%

“…Seed moisture was not discriminant for RS nor for the clone, although it decreases with ripening. According to some authors, 15 cocoa bean moisture values for CCN51 and Forastero varieties are 51.89 ± 1.74% and 51.91 ± 0.74% respectively, values similar to those reported in this study for cocoa at RS4 and RS5, stages that corresponds to mature cocoa fruit.…”

Section: Fruit Pod and Seed Weightssupporting

confidence: 90%

“…The data obtained were similar to those reported by Peláez et al ., where the acidity of the cocoa pulp mixed between the Forastero and the CCN51 showed a value of 0.96 ± 0.19% of acetic acid (10.2 ± 2 g of citric acid by kilogram of pulp). According to Prasad et al ., acidity is a more reliable parameter than pH during ripeness establishment, because it is not affected by buffer substances, which are usually found in juices or fruit extracts.…”

Section: Resultsmentioning

confidence: 99%

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Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60

et al. 2019

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BACKGROUND Colombia is known for its production of fine and aromatic cocoa; however, the lack of homogeneity in the ripeness stage of cocoa fruit affects the final quality of cocoa beans. Therefore, the aim of this work was to identify parameters that can be use as indicators of ripeness in cocoa fruit in order to homogenize the characteristics of raw cocoa used in the production of cocoa‐products industry. The parameters evaluated were fruit, seed and pod weight, firmness, color, polar and equatorial diameters of the fruit, seed moisture content, total titratable acidity, pH, and total soluble solids of pulp. RESULTS Factors such as seed weight, firmness, diameters, total soluble solids, pH, and acidity were affected by the clone factor, whereas seed weight, pH, and total titratable acidity were affected by ripeness stage. CONCLUSION Identification of indicators of ripeness for cocoa fruit is a complex task due to the influence of the clone on the evolution of the physicochemical characteristics of cocoa fruit during its maturation process. Thus, indicators must be developed for each clone, and at least two parameters among color, pH, and total titratable acidity should be used to determine the ripeness stage of cocoa fruit. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultssupporting

confidence: 90%

Section: Fruit Pod and Seed Weightssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

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Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60

et al. 2019

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“…Cotyledon staining is a typical genetic characteristic associated with the cocoa variety. Usually, the anthocyanin content is high at the beginning of the fermentation and decreases as it progresses (Pelaez et al, 2016…”

Section: Isolation Of Prevalent Species In the Cocoa Fermentation Processmentioning

confidence: 99%

Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.

Tovar¹,

Tibasosa²,

González³

et al. 2020

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Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates with the potential to improve the quality of cocoa beans. Fermentation experimentswere conducted on farms located in Maceo (Antioquia), San Vicente de Chucurí (Santander), and Rivera and Algeciras (Huila), Colombia. Yeast, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and mesophilic aerobic microorganisms were obtained from different fermentation batches. The growth of these microorganismswas tested in six treatments as follows: 50% cocoa pulp agar (CPA), high concentrations of glucose (10%), ethanol (5%), and acetic acid (7%), an acidic pH of 3.0, and a high temperature of 50oC for 24 h. The isolates with the highest growth were identified by 18S and 16S rRNA gene analysis, revealing a high diversity ofspecies associated with cocoa fermentation, including eight species of yeasts (Debaryomyces hansenii, Meyerozyma guillermondii, Wickerhanomyces anomalus, Pichia guillermondii, Pichia kudriavzevii, Trichosporon asahii, Candida parapsilosis, and Pichia manshurica), six species of LAB (Pediococcus acidilactici, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus farraginis, Lactobacillus rhamnosus, and Leuconostoc mesenteroides), four species of AAB (Gluconobacter japonicus, Acetobacter tropicalis, Acetobacter pasteurianus, and Acetobacter malorum/tropicalis), and three species of Bacillus spp. (Bacillusaryabhattai /megaterium, Bacillus subtilis, and Bacillus coagulans). In general, microbial populations increased in cocoa batches after 12 h of fermentation and decreased after 84-96 h. All the yeast isolates grew in 10% glucose and CPA, 85.7% in 5% ethanol, and 95% at a pH of 3.0. All the yeast isolates were affectedby 7% acetic acid and incubation at 50oC for 24 h. Eighty-five percent of the LAB grew in 10% glucose, 100% in 5% ethanol, 42.8% in CPA, 64% at a pH of 3.0, and 35.7% grew after being exposed to 50oC for 24 h; all were affected by 7% acetic acid. As for the AAB, 100% grew in 10% glucose, 71% in 7% ethanol, 100% grew in CPA, in 7% acetic acid, and at a pH of 3.0, while 100% were affected by incubation at 50oC. Three yeast isolates, W. anomalus, D. hansenii and M. guillermondii, three LAB isolates, P. acidilactici, L. brevis, and L. plantarum, and three AAB isolates, A. tropicalis, A. pasteurianus and G. japonicus, were selected as promising strains to be used in a microbial starter culture for cocoa bean fermentation to improve the organoleptic quality of cocoa.

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“…Pulp biji kakao merupakan selaput berlendir berwarna putih yang membungkus biji kakao. Volume pulp 25%-30% dari berat biji, terdiri dari 82%-87% air, gula 4-8% merupakan tempat pertumbuhan yang baik dari mikroorganisme yang berperan aktif adalah khamir (yeast), bakteri asam laktat, dan bakteri asam asetat (Aridona et al, 2015;Peláez et al, 2016).…”

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Pengaruh Jenis Starter untuk Meningkatkan Effisiensi Waktu Fermentasi dan Analisis Proksimat Biji Kakao

Silfia

Kamsina²,

Diza³

et al. 2017

JLI Padang

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Proses fermentasi biji kakao dilakukan untuk menghancurkan pulpa dan terjadinya reaksi kimia, biokimia, dan perubahan fisika dalam keping biji. Tujuannya untuk memperbaiki kandungan kimia, dapat mengembangkan pembentukan calon rasa, warna, dan senyawa aroma khas cokelat. Penelitian ini dilakukan dengan melihat pengaruh jenis starter untuk meningkatkan efisiensi waktu fermentasi dan analisis proksimat biji kakao. Tujuan dari penelitian adalah untuk mempersingkat waktu fermentasi, sehingga diharapkan kelompok tani dapat memperpendek waktu fermentasi dan mengurangi pengeluaran. Rancangan penelitian adalah rancangan acak lengkap (RAL) secara faktorial. Perlakuan untuk biji kakao yang telah dibelah yaitu jenis starter yang ditambahkan dan lama fermentasi. Jenis starter yang diberikan adalah 1% starter tape dan 1% starter roti dengan lama fermentasi 48, 72, dan 96 Jam. Masing-masing perlakuan dilakukan dengan 4 kali ulangan. Hasil penelitian menunjukkan bahwa pada perlakuan pemberian 1% starter tape dan perlakuan lama fermentasi 96 jam (hari ke-4) memberikan hasil optimal, yaitu kadar air 7,22%, abu 3,45 %, lemak 50,56%, dan protein 15,21%.

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Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes

Cited by 33 publications

References 15 publications

Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60

Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60

Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.

Pengaruh Jenis Starter untuk Meningkatkan Effisiensi Waktu Fermentasi dan Analisis Proksimat Biji Kakao

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