Results 31 to 40 of about 1,999 (198)

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

Temperature and pH Monitoring System Design in the Fermentation of Cocoa Beans Based on Android

, 2022
The fermentation of cocoa beans is a key step in increasing their quality. Temperature and pH have an impact on the fermentation process' performance.
Pratopo, Lukito Hasta, Purwanto, Eko Heri, Wiradwinanda, Daffa Afian, Thoriq, Ahmad   +3 more
core   +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

Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation [PDF]

Heliyon, 2021
Two artisanal fermentation processes for Criollo cocoa beans with different turning start times (24 h and 48 h) were studied. The aromatic profile of cocoa turned every 24 h (B1) displayed volatile compounds associated with fermented, bready, and fruity aromas. When cocoa beans were fermented with a different turning technique with a start time of 48 h
Velásquez-Reyes Dulce, Gschaedler Anne, Kirchmayr Manuel, Avendaño-Arrazate Carlos, Rodríguez-Campos Jacobo, Calva-Estrada Sergio de Jesús, Lugo-Cervantes Eugenia   +6 more
openaire   +3 more sources

Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.: Microbial diversity in cocoa fermentation in Colombia

, 2020
Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates ...
González, Carlos Mario, Lopez Hernandez, Martha del Pilar, Ballestas Alvarez, Karen, Tibasosa, Geraldine, Rodríguez Villamizar, Fernando, Lozano Tovar, Maria Denis   +5 more
core   +1 more source

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

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

Physical and flavor qualities of cocoa beans affected by different box fermenter capacity, fermentation length, and microbial cultures [PDF]

BIO Web of Conferences
Indonesia is one of the world’s cocoa producers, yet the quality of its cocoa production remains relatively low. To enhance this quality, cocoa bean fermentation is crucial.
Husna Afifa, Saputra Agatha, Harini Noor, Wahyudi Vritta, Anggriani Rista, Manshur Hanif, Elianarni Dahlia   +6 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