Cocoa Mucilage: A Novel Substrate for Fermented Tea-Based Beverages
José Villarroel Bastidas,
Ariel Fernando Morales Moreira,
Byron Wladimir Oviedo Bayas
et al.
Abstract:Cocoa mucilage, predominantly comprised of sugars, yeasts, and minerals, poses a potential wealth in fermentation processes. This study explores its under-exploited potential by investigating its use as a sugar substitute in the production of a fermented beverage, thereby adding value to what is often dismissed as waste and extending its applications. The research was designed to assess the effects of varying concentrations of cocoa mucilage in the fermentation process of the Symbiotic Culture of Bacteria and … Show more
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