Results 11 to 20 of about 7,561 (221)

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]

, 2020
Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian, Rodríguez Cortina, Jader, Santander Muñoz, Margareth, Vaillant, Fabrice   +3 more
core   +1 more source

Yeast diversity of Ghanaian cocoa bean heap fermentations [PDF]

FEMS Yeast Research, 2009
The fermentation of the Theobroma cacao beans, involving yeasts, lactic acid bacteria, and acetic acid bacteria, has a major influence on the quality of the resulting cocoa. An assessment of the microbial community of cocoa bean heap fermentations in Ghana resulted in 91 yeast isolates.
Daniel, Heide-Marie, Vrancken, Gino, Takrama, Jemmy S., Camu, Nicholas, De Vos, P., De Vuyst, Luc   +5 more
openaire   +3 more sources

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

Machine Vision-Based Cocoa Beans Fermentation Degree Assessment [PDF]

, 2020
Fermentation degree is one of the main important indicators of cocoa bean quality. Therefore, accurate estimation of fermentation degree is very important for ensuring the quality of final products. This paper presents a quantitative method for assessing the cocoa beans fermentation degree by image analysis.
Yro, Aubain, Edié N’zi, Camille, Kpalma, Kidiyo   +2 more
openaire   +2 more sources

Effects of Fermentation Periods and Drying Methods on Postharvest Quality of Cocoa (Theobroma Cacao) Beans in Ghana

Journal of Food Quality, 2022
Cocoa (Theobroma cacao) contributes significantly to Ghana’s GDP and has made Ghana a recognized leader in the cocoa industry. However, there are myriad problems associated with Ghana’s cocoa bean quality. One such problems stems from farmers paying less
Rahim Niikoi Kotey, Daniel Asomaning Odoom, Patrick Kumah, Joseph Oppong Akowuah, Esther Fobi Donkor, Emmanuel Kwatei Quartey, Ebenezer Kofi Sam, James Owusu-Kwarteng, Kwadwo Gyasi Santo, Fritz Kwami-Adala, Dennis Owusu Boateng   +10 more
doaj   +1 more source

Penerapan Fermentasi Biji Kakao (Theobroma cacao L.) di Kabupaten Pidie Jaya, Aceh

Warta Pengabdian Andalas, 2023
Cocoa is one of the primary commodities in Meureudu and Trienggadeng Sub-districts, Pidie Jaya Regency. Many cocoa farmers in the sub-districts still need to understand the process and benefits of fermenting cocoa beans.
Juanda Juanda, Sri Hartuti, Mujiburrahmad Mujiburrahmad   +2 more
doaj   +1 more source

Antioxidant Properties of Cocoa (Theobroma cocoa L.) Shell Powder in Fermentation and Immersion Treatments

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2021
Cocoa shell is a waste of the cocoa processing industry, containing vitamin D, protein, fat, carbohydrates, and fiber as well as antioxidant compounds such as polyphenols.
Elazmanawati Lembong, Mohamad Djali, Gemilang Lara Utama   +2 more
doaj   +1 more source

Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps

Frontiers in Microbiology, 2021
Starter culture-initiated cocoa fermentation processes can be applied to improve the quality of cured cocoa beans. However, an accurate monitoring of the microbial strains inoculated in fresh cocoa pulp-bean mass to assess their contribution to the cocoa
Cristian Díaz-Muñoz, Dario Van de Voorde, Andrea Comasio, Marko Verce, Carlos Eduardo Hernandez, Stefan Weckx, Luc De Vuyst   +6 more
doaj   +1 more source

Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization

Foods, 2023
In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced.
César R. Balcázar-Zumaeta, Alexa J. Pajuelo-Muñoz, Deisy F. Trigoso-Rojas, Angel F. Iliquin-Chavez, Editha Fernández-Romero, Ives Yoplac, Lucas D. Muñoz-Astecker, Nadia Rodríguez-Hamamura, Ily M. Maza Mejía, Ilse S. Cayo-Colca, Gilson C. A. Chagas-Junior, Jorge L. Maicelo-Quintana, Efrain M. Castro-Alayo   +12 more
doaj   +1 more source

Starter Culture‐Induced Fermentation Reveals Genotype‐Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans [PDF]

Journal of food science.
ABSTRACT Cocoa (Theobroma cacao L.) is a crop of major economic importance, with Brazil ranking sixth in global production and Pará leading national output. Bean quality is strongly influenced by genetic diversity and postharvest processing, particularly fermentation. To minimize batch heterogeneity, this study evaluated 18 Forastero genotypes from the
Lima G, Pinto A, Correia M, Filho M, de Freitas A, Santos P, Rogez H.   +6 more
europepmc   +2 more sources