The fermentation of cocoa seeds envolves microbial processes and the action of enzymes. To identify the possible differences in the cocoa fermentation process, with regards to proteolysis, this study has the objective of determining protease activity (under predetermined conditions) and its isoenzymes in two cocoa cultivars (PH-16 and HRT-1188) in different cocoa fermentation times, in addition to establishing the microbial load (molds and yeasts and aerobic mesophilic). Protease and its isoenzymes were extracted and partially purified and the enzymatic activities determined by spectrophotometry. The results showed that the proteases activity was higher at 66h of fermentation for both cultivars. When the isoenzymes activity was evaluated, the results demonstrated similar activity behavior for both cultivars, with regards to the isoenzymes aminopeptidase and carboxypeptidase, although the behavior of the endoprotease isoenzyme activity proved to be a little different for TSH-1188 cultivar. Concerning microbiological analyses, the results indicate that the period after molds and yeast counting reduction is consistent with the period of protease activity increase.Keywords: cocoa; proteolysis; aminopeptidase; carboxypeptidase; endoprotease.Practical Application: This study evaluates proteases enzymatic activity and their isoenzymes under predetermined conditions in the cocoa fermentation process, highlighting the importance of proteolysis in the formation of precursors of cocoa flavour and therefore chocolate.

O maxixe é uma hortaliça pertencente a família Cucurbitaceae, que em geral, cresce espontaneamente em meio às culturas tradicionais, como de milho e de feijão, mas que também pode ser cultivado. O Brasil destaca-se como grande produtor de vegetais, devido às condições de clima e extensão territorial. Porém, as perdas pós-colheita diminuem sua competitividade no mercado mundial. Com isso objetivou-se avaliar a qualidade pós-colheita do maxixe revestido com amido de milho adicionado do extrato de própolis. Os frutos do maxixe foram selecionados no estádio de maturação comercial, higienizados com hipoclorito de sódio a 200 mg L-1 por 15 minutos, secos sob condição ambiente e então foi aplicado o revestimento de amido de milho adicionado de extrato de própolis. A cada dois dias, durante cinco dias, foi realizado a caracterização físico-química do maxixe (perda de massa, pH, acidez total titulável, sólidos solúveis totais e açúcares redutores) e ao fim do período a análise microbiológica. Ao fim do quinto dia a perda de massa variou entre 35,48% e 30,29%, a acidez entre 3,69 e 2,54 (ácido cítrico g/100g), o pH esteve entre 5,36 e 5,99, o teor de sólidos solúveis totais iniciou com 4,7 ºBrix, e não passou de 7,77 ºBrix. Quanto aos açúcares redutores, não foram encontrados no maxixe. A análise microbiológica foi satisfatória, já que nos maxixes tratados com própolis não foi identificado a presença de nenhuma bactéria. O trabalho permitiu concluir que a própolis age como um eficiente bactericida, mas não atua na senescência do maxixe.

Dur objective was to characterize the protease enzymatic activity and its isoenzymes on cacao cultivars PH 16 and TSH 1188, produced in southern Bahia, linking it to the conditions of the fermentation process. Proteases were extracted and semi-purified, their activities determined changing substrate, pH and temperature, and the values compared with the parameters of fermentation (pH and temperature), and yet determined the kinetic parameters and the activity of its isoenzymes: aminopeptidase, carboxypeptidase and endoprotease. In the experimental conditions, differences in protease activities were shown as to different cocoa cultivars on various conditions. The albumin stands out as the preferred enzyme substrate, in a pH range between and 6 and temperatures between 29 ° C and 50 ° C. As for the isoenzymes activity, an increased activity in these seeds and in the cultivar TSH 1188 was observed. When correlated with the fermentative parameters, the conditions for enzymatic activity are not the best determined, with emphasis on farming pH 16 presenting its fermentation conditions far from those found as optimal, especially in pH evaluation, since temperature varies very little between the two cultivars.Keywords: aminopeptidase; carboxypeptidase; endoprotease; peptide bonds; amino acids. Practical Application:The work characterizes proteases and determines its isoenzymes activity, highlighting and discussing its importance in the formation of precursors of the chocolate flavor. The knowledge on the enzyme characteristics opens possibilities for future technological interventions in the cocoa fermentation process, to improve the quality of the raw material and, consequently, of monovarietal chocolate.

PurposeResearch on cross-modal sensory interactions has shown that visual aspects of food can influence consumer's expectation and perception of taste, mouthfeel and liking. This paper aims to investigate the effects of a rounded (“bouba”) and a squared (“kiki”) shape on expected and perceived sweetness, bitterness, creaminess and liking of chocolates.Design/methodology/approachBrazilian consumers (N = 230) divided into two groups of 115 individuals each evaluated five chocolates containing 30, 40, 50, 60 and 70% of cocoa. One of the groups evaluated all formulations in the rounded shape and the other in the squared shape. Results were analysed with mixed multivariate analysis of variance (mixed-MANOVA) between shapes, repeated-measures MANOVA between pre- and post-tasting and Pearson's correlation analysis was performed between liking ratings and sweetness, bitterness and creaminess confirmation/disconfirmation.FindingsThe study found significant effects (p < 0.05) of shape on expected and perceived creaminess but not on other attributes; of cocoa percentage (30, 40, 50, 60 and 70%) on all four attributes; and time (pre- and post-tasting) on sweetness, bitterness and liking but not creaminess. Finally, it found significant negative correlations between the creaminess difference indices and the liking ratings for the 30, 50 and 60% chocolates.Originality/valueThis study reports that consumers may expect and perceive chocolates as creamier in a rounded shape than in an angular shape and that if the expectation of creaminess is not confirmed by sensory perception, acceptability may be negatively affected.