Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon
Andrés Felipe Ramírez González,
Gustavo Adolfo Gutiérrez García,
Paola Andrea Polanía-Hincapié
et al.
Abstract:Cocoa (Theobroma cacaoL.) is the basic raw material to produce chocolate and other derivatives such as cocoa butter, cocoa powder and cocoa liquor (cocoa paste), which requires a fermentation process that affects its chemical composition and sensory profile. The objective of this study was to monitor the biochemical, physical and sensory changes during fermentation of cocoa beans in cocoa bean processing plants in the department of Caquetá, Colombia. During fermentation, the temperature of the mass and the pH … Show more
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