Analysis of quality retentions in cocoa beans exposed to solar heat treatment in cardboard solar heater box

Abdullahi, G.; Muhamad, Rita; Omar, Dzolkhifli; Sinniah, Uma Rani

doi:10.1080/23311932.2018.1483061

Cited by 9 publications

(10 citation statements)

References 30 publications

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“…The percentage of protein in FDCB is within the parameter indicated for cocoa beans 10-15 % protein5 and similar results were obtained in work by Ilesanmi 18 , Djikeng et al 3 and Abdullahi et al 2 . These changes in the protein concentration during the different applied thermal processes are due to chemical reactions such as the Maillard reaction 17 .…”

Section: Discussionsupporting

confidence: 88%

“…In the CPB (58 °C for 5 min), a decrease in the percentage of moisture was observed, due to the conching process, resulting in the evaporation of volatile acids, eliminating moisture and increasing sensory characteristics 16 . In a study by Abdullahi et al 2 it was found that the percentage of moisture decreased with increasing temperature and exposure time (5.33% to 4.26%). Furthermore, in this research, water activity <0.60 was quantified in FDCB, RCB and CPB, so in these products, chemical composition is not susceptible to degradation by microorganisms 17 .…”

Section: Discussionmentioning

confidence: 97%

“…Cocoa beans are mainly used for chocolate production, where they are exposed to several processes (fermentation, drying, roasting, alkalization and packaging) to obtain cocoa pulp. The product is pressed to get its derivatives such as: cocoa butter, cocoa liquor and cocoa powder (residue), which are used for the diversity of chocolates, and these are qualified according to their cocoa content 2,3 .…”

Section: Introductionmentioning

confidence: 99%

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Proximal chemical evaluation, antioxidant content and fatty acids in fermented and dried cocoa beans, roasted cocoa beans and cocoa pulp bar (Theobroma cacao L. Criollo cultivar)

Ariza‐Ortega

Alanís-García²,

Rodríguez-Meléndez

2021

Rev. chil. nutr.

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Section: Discussionsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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Proximal chemical evaluation, antioxidant content and fatty acids in fermented and dried cocoa beans, roasted cocoa beans and cocoa pulp bar (Theobroma cacao L. Criollo cultivar)

Ariza‐Ortega

Alanís-García²,

Rodríguez-Meléndez

2021

Rev. chil. nutr.

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“…Fat is determined by the AOAC 963:15 method, which consists a Soxhlet extraction method, moisture is determined by the AOAC 931:04 method, protein by measuring the nitrogen content with the Kjeldahl method (AOAC 970:22), ash by the AOAC 972:15 method, and fiber by AOAC 991.43. An example of a recent application of these methods is a study about the effect that solar heat has on cocoa beans (Abdullahi, Muhamad, Dzolkhifli, & Sinniah, ). Automation improvements of these methods have been incorporated into both industry and R&D laboratories.…”

Section: Determination Of Cocoa Componentsmentioning

confidence: 99%

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Quelal-Vásconez

Lerma‐García

Pérez‐Esteve

et al. 2020

Comp Rev Food Sci Food Safe

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Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

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“…It occurs spontaneously and starts soon after harvesting and breaking of the fruits, which is carried out by the cocoa cultivators to develop the characteristic chocolate flavor (Nielsen et al 2007). In this step, the overlay of the seed pulp is degraded by the action of microorganisms (fungi and bacteria) and this process causes an elevation in temperature which can reach values near 50°C (Abdullahi et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Filamentous fungi diversity in the natural fermentation of Amazonian cocoa beans and the microbial enzyme activities

et al. 2019

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Purpose The purpose of this study was to investigate the diversity of filamentous fungi and the hydrolytic potential of their enzymes for a future understanding of the influence of these factors on the sensory characteristics of the cocoa beans used to obtain chocolate. Methods Filamentous fungi were isolated from the natural cocoa fermentation boxes in the municipality of Tucuman, Pará, Brazil, and evaluated for the potential production of amylases, cellulases, pectinases, and xylanases. The fermentation was monitored by analyzing the pH and temperature. The strains were identified by sequencing the ITS1/ITS4 section of the 5.8S rDNA and partially sequencing the 18S and 28S regions, and the molecular identification was confirmed by phylogenetic reconstruction. Result The fungi isolated were comprised of three classes from the Ascomycota phylum and one class from the Basidiomycota phylum. There were found 19 different species, of this amount 16 had never been previously reported in cocoa fermentation. This fact characterizes the fermentation occurring in this municipality as having wide fungal diversity. Most of the strains isolated had the ability to secrete enzymes of interest. Cladosporium cladosporioides, Fomitopsis subtropical, Aspergillus versicolor, Penicillium pimiteouiense, Phanerochaete australis, Neonothopanus nambi, and Aspergillus parasiticus were the strains that excelled in the secretion of the following enzymes: amylase, pectinase, cellulase, and xylanase. Conclusion The presence of 16 species not yet reported in cocoa seed fermentations and their potential hydrolytic activities show a diversity of filamentous fungi in this microbial biome that needs to be better understood.

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Analysis of quality retentions in cocoa beans exposed to solar heat treatment in cardboard solar heater box

Cited by 9 publications

References 30 publications

Proximal chemical evaluation, antioxidant content and fatty acids in fermented and dried cocoa beans, roasted cocoa beans and cocoa pulp bar (Theobroma cacao L. Criollo cultivar)

Proximal chemical evaluation, antioxidant content and fatty acids in fermented and dried cocoa beans, roasted cocoa beans and cocoa pulp bar (Theobroma cacao L. Criollo cultivar)

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Filamentous fungi diversity in the natural fermentation of Amazonian cocoa beans and the microbial enzyme activities

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