Results 21 to 30 of about 7,583 (219)
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 +6 more
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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 +12 more
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Advances in bean-to-bar chocolate production: Microbiology, biochemistry, processing, and sensorial aspects [PDF]
Brazilian Journal of Food TechnologyTo 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 +2 more
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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 +2 more
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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
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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 +3 more
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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 +3 more
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TECHNICAL AND ECONOMIC FEASIBILITY STUDY FOR IMPROVING COCOA PRODUCTION – CASE STUDY IN NOVO REPARTIMENTO – PA, BRAZIL [PDF]
Engenharia AgrícolaCocoa 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 +3 more
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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 +3 more
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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
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