Optimization of the processing of cocoa beans in the Amazon

Miranda, Adriane; Toro, Maricely

ISBN 10: 620281974X / ISBN 13: 9786202819749

Published by Our Knowledge Publishing, 2020

About this Item

Seller Inventory # 26400919155

Bibliographic Details

• Title: Optimization of the processing of cocoa beans in the Amazon
• Publisher: Our Knowledge Publishing
• Publication Date: 2020
• Language: English
• ISBN 10: 620281974X
• ISBN 13: 9786202819749
• Binding: Soft cover
• Condition: New

About this title

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.