Results 11 to 20 of about 7,583 (219)

Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits

Journal of Functional Foods, 2020
Post-harvest processing of cocoa beans, such as fermentation, not only determines the formation of aroma and flavor compounds, but also contributes to the formation of bioactive compounds with health benefits. Nevertheless, most studies associate these beneficial effects to the polyphenols present and little is known about the potential health effects ...
Leydy A. Domínguez-Pérez, Lilia M. Beltrán-Barrientos, Aarón F. González-Córdova, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba   +4 more
openaire   +4 more sources

An ANN‐Driven Fermenter System for Bacterial Health Assessment During Cocoa Bean Fermentation

Engineering Reports
Cocoa bean fermentation is a critical process that determines the final quality and flavor profile of chocolate. This study presents an Artificial Neural Network (ANN)–based smart fermenter designed to monitor and optimize bacterial health during ...
Khaithrileya Arethaputri, I. Putu Eka Widya Pratama, Akhmad Ibnu Hija   +2 more
doaj   +2 more sources

Comparative effects of superheated steam and hot air roasting on the in vitro phospholipase A₂ inhibitory activity and polyphenol composition of cocoa beans. [PDF]

J Sci Food Agric
Abstract Background Cocoa, derived from Theobroma cacao, is a popular food ingredient used to produce chocolate. Cocoa is rich in polyphenols and human and laboratory model studies have indicated that cocoa and chocolate can mitigate chronic inflammatory conditions.
Navare S, Lam BH, Kwasniewski MT, Anantheswaran R, Lambert JD.   +4 more
europepmc   +2 more sources

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