2019
DOI: 10.1016/j.foodres.2018.08.084
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Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia

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Cited by 48 publications
(29 citation statements)
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“…In unroasted samples (T1), the average content of total polyphenols was 45.50 mg GAE g −1 DFW , values that are similar to other cocoa varieties planted in Colombia [43,45], with the only exception being sample 4 which presented higher contents (over 80 mg GAE g −1 DFW ). These are more similar to the values found in other studies carried out on varieties planted in Ghana, as well as in other varieties planted in Colombia [44,46]. It is important to point out that these results may have been affected by the fact that each single phenol shows a different response to the Folin-Ciocalteau reagent [14].…”
Section: Anthocyanins Total Polyphenols and Flavanols Contentsupporting
confidence: 88%
“…In unroasted samples (T1), the average content of total polyphenols was 45.50 mg GAE g −1 DFW , values that are similar to other cocoa varieties planted in Colombia [43,45], with the only exception being sample 4 which presented higher contents (over 80 mg GAE g −1 DFW ). These are more similar to the values found in other studies carried out on varieties planted in Ghana, as well as in other varieties planted in Colombia [44,46]. It is important to point out that these results may have been affected by the fact that each single phenol shows a different response to the Folin-Ciocalteau reagent [14].…”
Section: Anthocyanins Total Polyphenols and Flavanols Contentsupporting
confidence: 88%
“…without a plastic film cover and in polypropylene bags instead of wooden boxes. Moreover, the effect of the cocoa fermentation days could also affect the results according to the data reported by Barrientos et al 2019. This work showed a decrease in TPC after 137 h of fermentation and drying [33].…”
Section: Total Phenol and Flavan-3-ol Contents And Antioxidant Capacisupporting
confidence: 58%
“…Moreover, the effect of the cocoa fermentation days could also affect the results according to the data reported by Barrientos et al 2019. This work showed a decrease in TPC after 137 h of fermentation and drying [ 33 ]. However, in our case, B1 (6 days) and B2 (7 days) obtained higher values than B7 or B8 with 5 and 4 days of fermentation, respectively.…”
Section: Resultsmentioning
confidence: 99%
“…In addition to the characteristics mentioned above, roasting reduces volatile compounds and tannins that are produced during fermentation [1,2]. Furthermore, the decrease in moisture allows for the shell to more easily detach from the bean, so that the nibs (beans without shell) can be obtained, and this creates a simpler bean-milling process that is more efficient while lessening the probability of damage by microorganisms, allowing for a longer period of preservation [3,4].…”
Section: Introductionmentioning
confidence: 99%