Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor [PDF]
Molecules, 2017 Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed.
Igor Magalhães da Veiga Moreira +5 more
doaj +6 more sources
Study on Incentive Price of Fermented Cocoa to Overcome Reluctance of Farmer to Apply Fermentation : Case Study in Jembrana Regency [PDF]
Coffee and Cocoa Research Journal, 2015 Improving cocoa quality through encouraging farmers to do fermentation is one of the ways to increase the added value of cocoa. However, majority of Indonesian farmers are reluctance to do fermentation.
Joko Soemarno +3 more
doaj +5 more sources
Effectiveness of public service program related cocoa fermentation sop in increasing the knowledge of cocoa farmer [PDF]
Journal of Community Service and Empowerment, 2023 Cocoa farmers in this area were not familiar with post-harvest processing, usually, the cocoa bean was sold directly without any fermentation. This public service objective provides information on good quality control of cocoa plant beans, such as ...
Hanif Alamudin Mansur +12 more
doaj +3 more sources
Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory [PDF]
Foods, 2023 In Ecuador, various processes are applied during cocoa post-harvesting. This study, therefore, explored fermentation parameters across two locations with 2–7 independent runs, focusing on temperature, microbial counts, pH during fermentation and drying ...
Stefanie Streule +5 more
doaj +2 more sources
Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa [PDF]
Foods, 2019 Cocoa is a concentrated source of dietary flavanols—putative bioactive compounds associated with health benefits. It is known that fermentation and roasting reduce levels of native flavonoids in cocoa, and it is generally thought that this loss ...
Kathryn C. Racine +6 more
doaj +2 more sources
Development of a mathematical model for microbial consumption of glucose and fructose during cocoa (Theobroma cacao L.) fermentation process [PDF]
Microbiology SpectrumA fundamental procedure for achieving the highest quality of cocoa is the fermentation of the bean carried out by microorganisms, a process in which the flavor and aroma of chocolate are developed.
Daniel López-Puentes +3 more
doaj +2 more sources
Agrointek, 2022 Indonesia is one of the cocoa producing countries in the world. Although the amount of cocoa production and planted area has increased, the quality of cocoa beans in Indonesia including Aceh is still low.
yusya abubakar +3 more
doaj +1 more source
Annals of Tropical Research, 2023 The study aimed to determine the influence of basket fermentation on the quality of cocoa beans with various quantities and duration of fermentation. Proper fermentation and drying removes all unpleasant flavours and starts the chemical changes necessary
Corazon P. Remitar +1 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 +3 more
doaj +1 more source
Food Technology and Biotechnology, 2022 Research background. Cocoa honey and cocoa pulp are both highly appreciated fruit pulp, but until now, cocoa honey has been less processed than cocoa pulp.
Bárbara Teodora Andrade Koelher +3 more
doaj +1 more source