The Usage of Dried Starter for Re-Fermentation of Unfermented Cocoa Beans

HERNANI, .; Hidayat, T; Mulyawanti, Ira

doi:10.1088/1755-1315/309/1/012061

Cited by 6 publications

(4 citation statements)

References 9 publications

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“…Although cocoa beans dried in W1X gave the highest pH (6.62), all the samples have pH above 6.33 indicating that they were mildly acidic. Soaking fermented cocoa beans in water for 90 minutes before drying reduces acidity, increases browning, and improves chocolate flavour [ 46 ]. Since the fermented beans were soaked in water overnight before drying, this could have enhanced the outward migration of bean acids during the drying process.…”

Section: Resultsmentioning

confidence: 99%

Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans

Dzelagha

Ngwabie

Bup

2022

International Journal of Food Science

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Several benefits give credence to the importance of maintaining the reference values of the physicochemical properties of cocoa beans at all stages along the cocoa chain. Every drying method confers significant effects on quality with implications on demand and prices. In this work, the modified greenhouse dryers were tested as potential equipment for the production of high quality cocoa beans. To ascertain their validity for use in the cocoa chain, moisture content, pH, free fatty acid, total polyphenol, peroxide value, total phenols, condensed tannins, and flavonoids were investigated. In relation to reference values, all the samples were of good quality. In terms of moisture content, pH, total acidity, free fatty acid, total polyphenol content, phenol content, flavonoids, and peroxide value, the samples fell within the acceptable values. Total phenols, flavonoids, and condensed tannins were within the recommended range. Samples dried in the open sun dryer and modified greenhouse dryer with fleece of cotton presented the highest amounts of total phenols, flavonoids, and condensed tannins. For total fat content, the samples dried in modified greenhouse dryers equipped with fleece of polyester and the conventional greenhouse dryer were distinctly of grade one quality.

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Section: Resultsmentioning

confidence: 99%

Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans

Dzelagha

Ngwabie

Bup

2022

International Journal of Food Science

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“…This behavior is explained by the loss of water-soluble minerals drained during the fermentation process [55]. Moisture contents varied significantly in all sites, being ASA with the highest values (3.98%) with respect to CMI and COC, it is believed that this behavior is due to the geographical location and precipitation of the site, because ASA is located in the Andean-Amazonian transition with higher precipitation than the other sites included in the study; according to Bomdzele and Molua [56] high precipitation can slow grain drying and increase moisture content.…”

Section: Component Bromatologicalmentioning

confidence: 99%

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon

Ramírez González,

Gutiérrez García,

Polanía-Hincapié

et al. 2024

Preprint

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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 of the pulp and beans were monitored at the different cocoa processing plants (sites ASOACASAN ASA, COMICACAO CMI, COMCAP COC). Also, at two points during fermentation (days 4 and 7), physical properties of the bean were determined, such as variables related to bromatological composition, polyphenolic compounds and antioxidant activity as sensory attributes at the different sites. An increase in dough temperature was found, however the pH of the cotyledon decreased during the fermentation process and the fat and moisture content varied with fermentation time. At the site level, total polyphenol content (TPC), total flavonoids (TF), DPPH and FRAP contents were statistically different, with COC being different from the other sites. The TPC was higher at the COC site (507 mg GAE/g Cocoa) with respect to the other sites (< 360 mg GAE/g Cocoa). The TF content followed a similar behavior to TPC, with significant differences between sites and differences between fermentation times for ASA. The TF was higher in COC (309.1 mg Catechin/g cocoa) with respect to CMI (215.6 mg Catechin/g cocoa) and ASA (185.7 mg Catechin/g cocoa). Values in DPPH ranged from 5869.3 to 7781.8 𝜇mol Trolox/g cocoa and for the FRAP assay ranged from 369.8 to 606.7 mg AA/g cocoa among the sites.

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“…Fermentasi ulang biji kakao tanpa fermentasi menghadapi beberapa masalah seperti: 1) kadar air pulp yang rendah yang dapat menyebabkan tumpukan biji kakao bersifat aerobik sehingga mengurangi aktivitas ragi yang biasanya aktif dalam kondisi anaerob dan rentan terhadap kontaminasi jamur; dan 2) kehadiran substrat seperti komposisi pulp sangat mempengaruhi populasi mikroba (Júniora et al, 2020;Hernani et al, 2019). Penelitian ini melakukan studi tentang teknik menambahkan inokulum mikroba ke model fermentasi biji kakao yang difermentasi dan mengevaluasi pengaruhnya terhadap perubahan parameter kualitas biji kakao tanpa fermentasi.…”

Section: Pendahuluanunclassified

Pengaruh Populasi Mikroba pada Re-fermentasi terhadap Kualitas Biji Kakao Tanpa Fermentasi

2020

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This study aimed to determine the effect of microbial populations on the quality of the cocoa beans produced. This research used unfermented cocoa beans and was then referenced by adding inoculum. Three fermentation techniques were applied in this research. First, control (A0), without the addition of inoculum. Second, S. cerevisiae inoculum (FNCC 3056), L. lactis (FNC 0086), and A. aceti (FNCC 0016), each around 108 cfu / g is given simultaneously at the beginning of fermentation (A1). Third, the gradual administration of S. cerevisiae inoculum (FNCC 3056) at the beginning of fermentation, L. lactis (FNC 0086) at 24 hours, and A. aceti (FNCC 0016) at 48 hours with the same microbial population as the second treatment (A3). Fermentation was carried out for five days. The results showed that after being rehydrated as much as 50% weight of the produced dried material, the cocoa beans' composition could be used as a fermentation substrate. The highest population of S. cerevisiae, L. lactis, and A. aceti from three treatments was observed at 24, 48, and 72 hours of fermentation. Keywords: cocoa beans quality, inoculum, re-fermentation, unfermented ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh populasi mikroba terhadap kualitas biji kakao yang dihasilkan. Penelitian ini menggunakan biji kakao yang tidak difermentasi dan kemudian direferensikan dengan penambahan inokulum. Tahapan penelitian yang dilakukan adalah sebagai berikut fermentasi biji kakao dengan 3 variasi teknik fermentasi yaitu perlakuan pertama (A0) tanpa penambahan inokulum (kontrol), kedua (A1) menggunakan inokulum S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) dan A. aceti (FNCC 0016), masing-masing sekitar 108 cfu/g diberikan secara bersamaan pada awal fermentasi, ketiga (A2) pemberian bertahap inokulum S. cerevisiae (FNCC 3056) pada awal fermentasi, L. lactis (FNC 0086) pada 24 jam dan A. aceti (FNCC 0016) pada 48 jam dengan populasi mikroba sama dengan perlakuan kedua. Fermentasi dilakukan selama 5 hari. Hasil penelitian menunjukkan bahwa setelah direhidrasi sebanyak 50% dari berat bahan yang dihasilkan komposisi biji kakao dapat digunakan sebagai substrat fermentasi. Populasi S. cerevisiae, L. lactis dan A. aceti tertinggi dari tiga perlakuan pada 24, 48 dan 72 jam fermentasi. Kata kunci: inokulum, kualitas, re-fermentasi, tanpa fermentasi

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The Usage of Dried Starter for Re-Fermentation of Unfermented Cocoa Beans

Cited by 6 publications

References 9 publications

Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans

Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon

Pengaruh Populasi Mikroba pada Re-fermentasi terhadap Kualitas Biji Kakao Tanpa Fermentasi

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