Optimization of the processing of cocoa beans in the Amazon: Improvement of the fermentation and drying stages of cocoa beans - Softcover
Synopsis
Fermentation is one of the stages in the improvement of cocoa culture, it presents the environment conducive to the activity and proliferation of fungi and enzymes that hydrolyze and oxidize the edible part of the fruit, which contains nutrients necessary to become the ideal scenario for the development of precursors that provide interactions with the links between substrates and chemical compounds that focus on the sensory range, developing substantial force propelling the flavor. With this, the work aims to optimize the fermentation, using a sustainable fermenter; formulate the alternative broth for the multiplication in the biomass of the starts cells of the final cocktail obtained with the process of initial fermentation (f1) and Pallet for drying. The results of the mean values of the physical-chemical analyses were analyzed with the R program. There was a reduction in the fermentation time from 7 to 5 days, an increase in pH 5.19 and a decline in º Brix on the 5th day, greater availability for Phenolic Compounds 331.5 mg.AG.g-1 and Antioxidant Activity 148.5 µmol.Trolox.g, which allows us to conclude that the optimization performed obtained nibs with better biochemical availability than the conventional assay.
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Optimization of the processing of cocoa beans in the Amazon
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ISBN 10: 620281974X
ISBN 13: 9786202819749
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Optimization of the processing of cocoa beans in the Amazon
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Optimization of the processing of cocoa beans in the Amazon
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Optimization of the processing of cocoa beans in the Amazon
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Fermentation is one of the stages in the improvement of cocoa culture, it presents the environment conducive to the activity and proliferation of fungi and enzymes that hydrolyze and oxidize the edible part of the fruit, which contains nutrients necessary to become the ideal scenario for the development of precursors that provide interactions with the links between substrates and chemical compounds that focus on the sensory range, developing substantial force propelling the flavor. With this, the work aims to optimize the fermentation, using a sustainable fermenter; formulate the alternative broth for the multiplication in the biomass of the starts cells of the final cocktail obtained with the process of initial fermentation (f1) and Pallet for drying. The results of the mean values of the physical-chemical analyses were analyzed with the R program. There was a reduction in the fermentation time from 7 to 5 days, an increase in pH 5.19 and a decline in º Brix on the 5th day, greater availability for Phenolic Compounds 331.5 mg.AG.g-1 and Antioxidant Activity 148.5 µmol.Trolox.g, which allows us to conclude that the optimization performed obtained nibs with better biochemical availability than the conventional assay. 72 pp. Englisch. Seller Inventory # 9786202819749
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Optimization of the processing of cocoa beans in the Amazon
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Optimization of the processing of cocoa beans in the Amazon
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ISBN 10: 620281974X
ISBN 13: 9786202819749
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Fermentation is one of the stages in the improvement of cocoa culture, it presents the environment conducive to the activity and proliferation of fungi and enzymes that hydrolyze and oxidize the edible part of the fruit, which contains nutrients necessary to become the ideal scenario for the development of precursors that provide interactions with the links between substrates and chemical compounds that focus on the sensory range, developing substantial force propelling the flavor. With this, the work aims to optimize the fermentation, using a sustainable fermenter; formulate the alternative broth for the multiplication in the biomass of the starts cells of the final cocktail obtained with the process of initial fermentation (f1) and Pallet for drying. The results of the mean values of the physical-chemical analyses were analyzed with the R program. There was a reduction in the fermentation time from 7 to 5 days, an increase in pH 5.19 and a decline in º Brix on the 5th day, greater availability for Phenolic Compounds 331.5 mg.AG.g-1 and Antioxidant Activity 148.5 µmol.Trolox.g, which allows us to conclude that the optimization performed obtained nibs with better biochemical availability than the conventional assay.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 72 pp. Englisch. Seller Inventory # 9786202819749
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Optimization of the processing of cocoa beans in the Amazon : Improvement of the fermentation and drying stages of cocoa beans
Published by
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ISBN 10: 620281974X
ISBN 13: 9786202819749
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Fermentation is one of the stages in the improvement of cocoa culture, it presents the environment conducive to the activity and proliferation of fungi and enzymes that hydrolyze and oxidize the edible part of the fruit, which contains nutrients necessary to become the ideal scenario for the development of precursors that provide interactions with the links between substrates and chemical compounds that focus on the sensory range, developing substantial force propelling the flavor. With this, the work aims to optimize the fermentation, using a sustainable fermenter; formulate the alternative broth for the multiplication in the biomass of the starts cells of the final cocktail obtained with the process of initial fermentation (f1) and Pallet for drying. The results of the mean values of the physical-chemical analyses were analyzed with the R program. There was a reduction in the fermentation time from 7 to 5 days, an increase in pH 5.19 and a decline in º Brix on the 5th day, greater availability for Phenolic Compounds 331.5 mg.AG.g-1 and Antioxidant Activity 148.5 µmol.Trolox.g, which allows us to conclude that the optimization performed obtained nibs with better biochemical availability than the conventional assay. Seller Inventory # 9786202819749
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Optimization of the processing of cocoa beans in the Amazon | Improvement of the fermentation and drying stages of cocoa beans
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ISBN 13: 9786202819749
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Taschenbuch. Condition: Neu. Optimization of the processing of cocoa beans in the Amazon | Improvement of the fermentation and drying stages of cocoa beans | Adriane Miranda (u. a.) | Taschenbuch | Englisch | 2020 | Our Knowledge Publishing | EAN 9786202819749 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand. Seller Inventory # 120436691
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