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Study on distribution of mycotoxins in cocoa beans
Mycotoxin Research, 2005Mycotoxins are not homogeneously distributed in foods which come in naturally small units, such as pistachios and peanuts, and may instead be extremely inhomogeneously distributed due to the occurrence of so-called hot spots. Tests conducted on pistachios, for example, show that a mouldy kernel can be so strongly contaminated with mycotoxins that it ...
M, Raters, R, Matissek
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REVOLUTION OF COCOA BEANS IN MALAYSIA: BULK TO SPECIALTY BEANS
The Planter, 2021The Malaysian cocoa industry needs a sustainable and consistent supply of cocoa beans with the quality attributes of specialty cocoa beans to meet the diverse and increasing requirements of the world prospect. It is aimed to transform and implement a specialty cocoa value chain in Malaysia, to help small-scale cocoa growers gain access to high value ...
YEI KHENG TEE +2 more
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Fermentation studies of stored cocoa beans
World Journal of Microbiology & Biotechnology, 1993Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0×10(6) and 1.9×10(6) c.f.u./g wet wt, respectively. Acetic and lactic acids were detected on the second and fourth days of fermentation and were maximally 140 and 45 mg/10 g beans, respectively.
Abdul Samah, O. +3 more
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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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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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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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Site of decomposition of methyl bromide in cocoa beans
Journal of the Science of Food and Agriculture, 1974AbstractThe main site of decomposition of methyl bromide in cocoa beans was shown to be in the alcohol‐insoluble proteins of the shells. The methyl group of the fumigant becomes covalently bonded to the α‐amino group of the various amino acids, the imidazole ring of histidine and the ε‐amino group of lysine.
S, Asante-Poku, W P, Aston, D E, Schmidt
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The microbial ecology of cocoa bean fermentations in Indonesia
International Journal of Food Microbiology, 2003Cocoa beans are the principal raw material of chocolate manufacture. The beans are subject to a microbial fermentation as the first stage in chocolate production. The microbial ecology of bean fermentation (Forastero and Trinitario cultivars) was investigated at three commercial fermentaries in East Java, Indonesia by determining the populations of ...
Made M, Ardhana, Graham H, Fleet
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New examinations of mycotoxin carryover to cocoa beans
Mycotoxin Research, 2007Mycotoxins are secondary metabolites which can form on various foodstuffs through the growth of certain fungi. Ochratoxin A (OTA) and the aflatoxins B1 B2, G1 and G2 have been detected in low concentrations in cocoa and cocoa products. As regards the question of in what stages of the cocoa production process a contamination with the mycotoxin-producing
M, Raters, R, Matissek
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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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