Rheology of cocoa-pod husk aqueous system. Part-I: steady state flow behavior

Babatope, Babaniyi

doi:10.1007/s00397-005-0450-7

Cited by 6 publications

(3 citation statements)

References 11 publications

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“…The relatively soft outermost layer is the yellow (or purplish red upon maturity) cover, and it is this part that is exposed to the sun. When it turns black, this indicates that the fruit is rotting and dry (Babatope 2005).…”

Section: Dynamics Of the Production Of Beans And Cocoa Pod Husksmentioning

confidence: 99%

Cocoa pod husks as potential sources of renewable high-value-added products: A review of current valorizations and future prospects

Ouattara

Kouassi

Soro

et al. 2020

BioRes

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Cocoa is among the most cultivated and important tropical crops in the world, and it is economically viable in the agro-pastoral systems of tropical Africa. Further, the amount of cocoa residue is steadily increasing due to the strong worldwide demand for chocolate products. This review of cocoa residue found that an average of 18 publications per year were published in the last 10 years. The most common type of publication on cocoa pod husks (CPH) was newspaper articles, which comprised 50% of the publications. This review examines the use of CHP in sustainable development, agrochemical materials, and agro-materials through their potential valorizations into high value-added products. Indeed, CPH is an abundant, accessible, and renewable resource of bioproducts, dietary fibers, nutraceuticals, functional foods, pectin, antioxidant compounds, theobromine, and minerals. Potential food applications of CPH include the production of flavor compounds, gums, texturing agents, and others. The production of biomaterials for food and non-food use, biofuels, and organic acids, such as lactic acid (the polymerization of which produces the PLA used in bioplastic production), are several potential areas for the biotechnological development of CPH and its fractions.

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Section: Dynamics Of the Production Of Beans And Cocoa Pod Husksmentioning

confidence: 99%

Cocoa pod husks as potential sources of renewable high-value-added products: A review of current valorizations and future prospects

Ouattara

Kouassi

Soro

et al. 2020

BioRes

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“…Due to its high volume, cocoa pulp became an agro-industrial residue, and the search for its applicability has been growing considerably [1]. From some studies, we observed the use of cocoa pulp for several products, such as cocoa jellies, fine and fermented beverages, alcohol, vinegar, yogurts, ice cream, juices, and even pulp in its natural form [2]. Another considerable residue in the cocoa industry is the shell of this fruit since it makes up approximately 70% of it [3].…”

Section: Introductionmentioning

confidence: 99%

Theobroma Cacao: An Evaluation of Enzyme Treatment with Pectin in the Pulping of Cocoa

Souza¹,

Barreto²,

Leal³

et al. 2023

JBTH

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Cocoa (Theobroma cacao L.) in Brazil has a notable social and economic influence. However, when processed, cocoa generates byproducts that are discarded, including its pulp. This study aimed to evaluate the influence of the enzymatic treatment with pectinase on the physical-chemical properties of the extracted cocoa pulp. Untreated pulps obtained a lower yield (T1: 1.40% and T2: 4.4%) than those receiving treatment (T3: 15.62% and T4: 19.47%). Comparing the processes, the pH values remained close between 3.49 to 3.41, the soluble solids content between 16 and 19 ºBrix and the colorimetric analysis reporting L* 27.22 to 27.49; a* 11.35 to 11.59 and b* 0.26 to 0.51. The results demonstrated that the enzymatic treatment is a viable and expressive alternative in the pulping of cocoa beans, contributing mainly to the final or intermediate product desired yield.

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“…A polpa do cacau, devido ao seu alto volume, acaba se tornando um resíduo agroindustrial e a busca por sua aplicabilidade vem crescendo de forma considerável (Almeida & Valle, 2007). A partir de alguns estudos, foi possível observar o uso da polpa do cacau para diversos produtos, como: geleias de cacau, bebidas finas e fermentadas, álcool, vinagre, iogurtes, sorvetes, sucos e até mesmo a polpa em sua forma natural (Babatope, 2005). Outro resíduo considerável na indústria cacaueira é a casca do cacau, uma vez que compõe aproximadamente 70% do fruto (Donkoh et al, 2008).…”

Section: Introductionunclassified

Polpa do cacau (Theobroma cacao L.) como substrato na elaboração de bebidas funcionais potencialmente probióticas

Borges

Silva

Ferreira

et al. 2021

RSD

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O cacau (Theobroma cacao L.), fruto do cacaueiro, é o principal ingrediente presente na composição do chocolate. Porém para a sua produção, é utilizado somente as sementes, tornando a polpa deste fruto um resíduo agroindustrial. Há muitos estudos que relataram alguns produtos a partir dessa polpa, como geleias, bebidas finas e até mesmo sorvetes. Baseado nessas aplicações da polpa do cacau, o presente estudo teve por objetivo realizar a caracterização físico-química da polpa do cacau, e avaliar seu potencial para a produção de bebidas potencialmente probióticas. Inicialmente foi realizada a caracterização da polpa, através da análise do pH, acidez titulável (ATT), teor de sólidos solúveis (SST), açúcares redutores (AR) e açúcares redutores totais (ART). Durante a análise, verificou-se que, com exceção do teor de sólidos solúveis, todos os parâmetros estavam dentro do estabelecido pela legislação vigente e de acordo com os dados obtidos a partir da revisão de literatura. Após uma revisão sistemática e a análise dos dados obtidos, foi possível verificar que a polpa do cacau possui enorme potencial para ser aplicada em processos de obtenção de bebidas potencialmente probióticas. O teor de sólidos solúveis e a concentração de açúcares geram maior impacto nos processos de obtenção dessa bebida, tendo em vista que são os componentes de maior consumo durante o processo.

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Rheology of cocoa-pod husk aqueous system. Part-I: steady state flow behavior

Cited by 6 publications

References 11 publications

Cocoa pod husks as potential sources of renewable high-value-added products: A review of current valorizations and future prospects

Cocoa pod husks as potential sources of renewable high-value-added products: A review of current valorizations and future prospects

Theobroma Cacao: An Evaluation of Enzyme Treatment with Pectin in the Pulping of Cocoa

Polpa do cacau (Theobroma cacao L.) como substrato na elaboração de bebidas funcionais potencialmente probióticas

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