Results 21 to 30 of about 7,561 (221)

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

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

Effects of the maturity level and pod conditioning period of cocoa pods on the changes of physicochemical properties of the beans of Sulawesi 2 (S2) cocoa clone

AIMS Agriculture and Food, 2023
Cocoa quality largely depends on postharvest processing, including fruit maturity levels and practices, such as ripening (pod conditioning), fermentation, drying, and roasting.
Nur Laylah, S. Salengke , Amran Laga, Supratomo Supratomo   +3 more
doaj   +1 more source

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, Guillermo Idrogo-Vásquez, Raúl Siche, Fiorella P. Cardenas-Toro   +3 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

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   +2 more sources

A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.)

Tạp chí Khoa học Đại học Đà Lạt, 2016
Cocoa mucilage, a by-product of cocoa beans processing, constitutes 10% of total cocoa beans, with soluble solids up to 17.78oBx, pH of 3.43 – 3.5, rich in sugar, minerals, organic acids and phenolic compounds.
Nguyễn Thị Thanh Tịnh, Nguyễn Tiến An, Hồ Thị Thu Hòa, Nguyễn Thị Tươi   +3 more
doaj   +1 more source

TECHNICAL AND ECONOMIC FEASIBILITY STUDY FOR IMPROVING COCOA PRODUCTION – CASE STUDY IN NOVO REPARTIMENTO – PA, BRAZIL [PDF]

Engenharia Agrícola
Cocoa production significantly contributes to Brazil's economy, as the country is the seventh largest cocoa producer in the world. A substantial portion of Brazil's cocoa production comes from family farming, where cocoa bean processing relies on ...
Jefferson S. Almeida, André L. A. Mesquita, Ana L. B. Silveira, Alexandre L. A. Mesquita   +3 more
doaj   +1 more source

Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal

Journal of Applied Sciences and Environmental Management, 2022
Fermentation of cocoa beans is the most important process contributing to the flavor in chocolate and other related products. The present study aimed to investigate the fermentation at a laboratory scale of cocoa beans with and without 10% w/w mucilage ...
Vu-Thi Kim-Ngoc, Nguyen Cong-Hau, Tran Bui-Phuc, Nguyen Thang   +3 more
doaj   +1 more source

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, Hendy Firmanto, Teguh Wahyudi   +2 more
doaj