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Yeasts are essential for cocoa bean fermentation
International Journal of Food Microbiology, 2014Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality.
Ho, Van Thi Thuy +2 more
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2018
Traditionally cocoa beans were transported to the country where the chocolate was going to be manufactured, which was normally situated in a temperate climate. Increasingly, however, the cocoa growing countries are processing their own beans to produce cocoa liquor. This has the advantage that the liquor is much easier to transport and the shell, which
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Traditionally cocoa beans were transported to the country where the chocolate was going to be manufactured, which was normally situated in a temperate climate. Increasingly, however, the cocoa growing countries are processing their own beans to produce cocoa liquor. This has the advantage that the liquor is much easier to transport and the shell, which
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Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans
Food Research International, 2018Degradation products of proteins produced during fermentation are believed to be the key precursors of a range of Maillard reactions that deliver the characteristic flavor and aroma of cocoa and chocolate. We have utilized UPLC-ESI-Q-q-TOF to identify and relatively quantify the largest collection of cocoa oligopeptides during a spontaneous ...
Roy N. D'Souza +6 more
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Microflora of imported cocoa beans
Journal of Stored Products Research, 1981Abstract A representative sample of cocoa beans from each of 9 countries was examined microbiologically by dilution plating of the ground-up beans. Three of the four samples from the Caribbean gave counts of over 10 6 /g. In contrast, samples from Nigeria, New Guinea and Malaysia gave counts of about 10 2 /g.
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Moisture Desorption Isotherms of Cocoa Beans
Transactions of the ASAE, 1995Moisture desorption isotherms (ERH-EMC) of cocoa beans were determined using a constant environment chamber for various combinations of air relative humidity (30 to 90%) and temperature (20° to 70° C). The sigmoidal desorption isotherms show that moisture is being adsorbed in multilayers and that the cocoa beans are macroporous. The new modified Hasley,
null M. Z. M. Talib +2 more
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FAST PYROLYSIS OF COCOA BEAN SHELL [PDF]
Proceedings of the Second Southern Science Conference. Book BThe increasing demand for sustainable waste utilization has led to growing interest in cocoa shells as a valuable biomass resource. This study investigates the pyrolysis of cocoa shells, both untreated and acid-treated, at temperatures of 300, 400, and 500°C to extract valuable compounds with potential commercial applications.
Maria Milagros VICHO +2 more
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Cocoa bean production and transport
1994Cocoa beans, the essential ingredient of chocolate, are the seeds of a small tree known botanically as Theobroma cacao (Family Sterculiaceae). The tree was already being cultivated in South America, where it is still part of the natural flora, when the Spaniards first went there in the sixteenth century.
B. L. Hancock, M. S. Fowler
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Characteristic Drying Curves of Cocoa Beans
Drying Technology, 1996ABSTRACT The characteristic drying curves of cocoa beans are determined by using a tunnel drier where conditioned air passes a single cocoa berm suspended from an electronic balance in the test section. Weight loss, and temperatures of air, testa and nib of the cocoa bean is monitored on personal computers.
Wan Ramli Wan Daud +2 more
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Cocoa bean cell and embryo culture
Journal of the American Oil Chemists' Society, 1984AbstractCallus culture of cocoa bean was initiated from immature cotyledons on agar medium. By dispersing these callus cells, a liquid suspension culture was established. The lipid composition of cocoa suspension culture was investigated and compared with those of cocoa beans of different maturities.
Ming‐Che Wen +2 more
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Drying of Alcalyzed Cocoa-Bean
2004The aim of any quality production is the highest quality of product with a minimum of "low quality" expenses. To achieve this it is necessary to have an effective control system for certain points in the processing, so-called critical control points: points with greater risk of low quality because of insufficient control.
Brnčić, Mladen +3 more
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