Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (<i>Theobroma cacao</i> L.): An Alternative to Improve Raw Material in the Industry of Chocolate

Abstract

Cocoa (Theobroma cacao), in all its presentations, is consumed all over the world and is one of the main drivers of the economic in several countries. The world's Cocoa tendency is focused on developing special beans. This category is subject to postharvest processes of utmost importance such as the fermentation and dry, which are currently carried out with traditional and poorly effective devices, which need to be improved to obtain a high quality product. The aim of this study was to evaluate the influence of the pectin lyase enzyme (E.C.4.2.2.10) on the postharvest cocoa process. We evaluated the enzyme dosage (1.0% and 0.5%) in fermentation and its effect on the variables temperature, acidity and drying time by convection at 60˚C. The Pectin lyase activity during fermentation does not cause a significant effect on the variables of temperature and acidity; however, the drying process time required to achieve 7.0% moisture was reduced. The enzyme dosage of 1.0% was the best result, the amount of exudate obtained (115 ml) during fermentation and the best degree of fermentation (77% ± 3.8) were increased and further shows a change in porosity facilitating the scale surface and internal moisture diffusion. The drying rate (Nw) expressed in kgwater/m 2 * min was determined based on the empirical model of Newton, where the higher speed was obtained during the falling period. In conclusion, enzyme dosage 1% was the best concentration evaluated because weaken grain husk, which allowed an adequate fermentation,

Matrix effect on quantification of sugars and mannitol developed during the postharvest of cocoa: an alternative method for traceability of aroma precursors by liquid chromatography with an evaporative detector

“…3.47% w/w). The loss during fermentation of the maltose disaccharide present in the mucilage occurred during drainage (together with pectin), migration inside of the cotyledon and the hydrolysis of the O-glycosidic bond between the two glucose molecules (Gil et al 2016).…”

Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry

“…The combination of acidic conditions and high temperatures leads to major changes in cocoa beans. During this step, endogenous enzymes play a crucial role in the production of flavor precursors and degradation of pigments (Hansen, Olmo, and Burri 1998), while the addition of commercial enzymes, such as pectinase, accelerates the fermentation process, produces a high ratio of fermented beans, and improves the testing scores of the final product (Gil et al 2016). Besides flavor precursors such as free amino acids, peptides and reducing sugars (Kongor et al 2016), fermentation generates nonvolatile and volatile flavor compounds such as alcohols, short-chain organic acids and esters (Frauendorfer and Schieberle 2008).…”