Results 21 to 30 of about 35,276 (230)

Fermentation of Cocoa Beans

, 2021
Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide range of yeasts, lactic acid and acetic acid bacteria, some aerobic sporeforming bacteria and various species of filamentous fungi. The process of cocoa fermentation is a very important step for developing chocolate flavor precursors which are ...
E., Guzmán-Alvarez, Romel, G., Márquez-Ramos, José   +1 more
openaire   +3 more sources

Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures

Coffee and Cocoa Research Journal, 2022
Cocoa bean shell is a by-product of processing chocolate products that can be used as a tea infusion because it contains bioactive compounds such as polyphenols which act as antioxidants. Roasting plays a very important role in the development of aromas
Gumelar ., Hendy Firmanto, Mochamad Nurcholis   +2 more
doaj   +1 more source

Variability in the pod and bean characteristics and their relationship with leaf nutrient content in cocoa (Theobroma cacao L.) [PDF]

Innovations in Agriculture
Theobroma cacao L., cocoa, produces fruits throughout the year with one or two peaks. The relationship between pod or bean characteristics and leaf nutrient status in cocoa genotypes grown in the humid tropics of India is not well documented.
Bhavishya, Ravi Bhat, S. Elain Apshara, T. N. Pushpa, D. Srikantaprasad, H. Nayana, S. H. Thube, R. T. P. Pandian, S. V. Ramesh   +8 more
doaj   +3 more sources

Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor

Scientia Agropecuaria, 2016
The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This study examined variationsin methylxanthine and catechin levels in fresh and fermented cocoa beans, dried cocoa grains,
Peláez, Pedro P, Bardón, Inés, Camasca, Pedro   +2 more
openaire   +6 more sources

Performance and suggested alternative strategies in developing Indonesian cocoa export business

Coffee and Cocoa Research Journal, 2009
This research focussed on the export development of cocoa bean with respect to its export growth, values and competitiveness. Based on this deve-lopment, the aim of this research is to propose alternative development strategies of export business for ...
Bambang Dradjat, Herman Herman
doaj   +1 more source

Chromatographic Identification of Leaf Color Characteristics on Fine-flavor and Bulk Cacao as Selection Indicator [PDF]

, 2016
A problem encountered in plant breeding process to determine bean color quality of fine-flavor cocoa is a long selection period. Preliminary results indicatedthat the fine-flavor cocoa has a low color reflectance than bulk cocoa.
Adhiwibawa, M. A. (Marcelinus), Sari, I. A. (Indah), Setyawan, B. (Bayu), Susilo, A. W. (Agung)   +3 more
core   +2 more sources

Yeast, cocoa beans and chocolate [PDF]

Microbiology Australia, 2007
Yeast play a key role in the fermentation of many foods andbeverages. The best known examples are bread, beer and wine, where understanding of the ecology, biochemistry, physiology and genomics of the yeast contribution is well advanced. Yeast also have prominent roles in the production of other well-known commodities, such as cheeses, salami-style ...
Graham Fleet, Hugh Dircks
openaire   +1 more source

Advances in bean-to-bar chocolate production: Microbiology, biochemistry, processing, and sensorial aspects [PDF]

Brazilian Journal of Food Technology
To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. They establish strict criteria for cocoa bean sourcing and chocolate production.
Giovana Gatti Lopes, Marcelo Antônio Morgano, Marta Hiromi Taniwaki   +2 more
doaj   +1 more source

Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition

Journal of Mathematical and Fundamental Sciences, 2014
Fermentation is a crucial step in the post-harvest processing of cocoa beans. This process comprises mixed culture microbial activities on the cocoa bean pulp, producing metabolites that act as important precursors for cocoa flavour ...
Laras Cempaka, Lienda Aliwarga, Susanto Purwo   +2 more
doaj   +1 more source

Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans [PDF]

, 2018
The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scanned ...
Caporaso, Nicola, Fisk, Ian D., Fowler, Mark S., Whitworth, Martin B.   +3 more
core   +2 more sources