Results 11 to 20 of about 1,999 (198)
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 +2 more
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Study on Incentive Price of Fermented Cocoa to Overcome Reluctance of Farmer to Apply Fermentation : Case Study in Jembrana Regency [PDF]
Coffee and Cocoa Research Journal, 2015 Improving cocoa quality through encouraging farmers to do fermentation is one of the ways to increase the added value of cocoa. However, majority of Indonesian farmers are reluctance to do fermentation.
Joko Soemarno +3 more
doaj +2 more sources
Small-scale Fermentation of Cocoa Beans and on-Process Monitoring
Coffee and Cocoa Research Journal, 2021 Cocoa bean fermentation is a critical step in the formation of chocolate aroma precursors. Small-scale fermentation is needed to accommodate fermentation practice during low season and fruit scarcity. The study was conducted to address the minimum amount
Ariza Budi Tunjung-Sari +2 more
doaj +3 more sources
A mathematical model of cocoa bean fermentation: Supplementary Material.
, 2018 Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate’s flavour and taste.
Moreno-Zambrano, Mauricio +3 more
core +3 more sources
Journal of Community Service and Empowerment, 2023 Cocoa farmers in this area were not familiar with post-harvest processing, usually, the cocoa bean was sold directly without any fermentation. This public service objective provides information on good quality control of cocoa plant beans, such as ...
Hanif Alamudin Mansur +12 more
doaj +4 more sources
Hazard Analysis and Critical Control Points in Cocoa Bean Fermentation
International Journal of Agriculture System, 2016 The objective of this research is to develop Hazard Analysis and Critical Control Points (HACCP) in cocoa bean fermentation at farmer level, starting from harvesting of cocoa pods until storage of dried fermented cocoa beans. The case study was conducted
Muh. Ruslan Yunus
doaj +4 more sources
Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation
Coffee and Cocoa Research Journal, 2018 Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoa beans was reported to possess health benefits.
Muhammad Isa Dwijatmoko +3 more
doaj +3 more sources
Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa
Heliyon, 2019 There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute that determines their quality.
Efraín M. Castro-Alayo +3 more
doaj +2 more sources
Cocoa Bean Fermentation: Impact on Chocolate Flavor and Quality
International Journal of Science and Research (IJSR), 2023 Cocoa bean fermentation plays a significant role in shaping the flavor and quality of chocolate. This study aims to comprehensively understand its effects. The interaction between cocoa bean genetics, microbial populations, and environmental factors during fermentation results in the development of crucial flavor components such as volatile acids ...
Binod Pokharel
openaire +2 more sources
Applied MicrobiologyDuring cocoa bean fermentation, yeasts, particularly those with pectinolytic activity, contribute to pulp degradation, facilitating and accelerating fermentation.
Susette Freimüller Leischtfeld +8 more
doaj +2 more sources