Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp

Abstract

The objectives of this study were the selection of a strain of Saccharomyces cerevisiae, the elaboration of a fermentative process using cocoa (Theobroma cacao L.) fruit pulp, and the assessment of the acceptance of the elaborated beverage. Three S. cerevisiae strains (CA116, CA1162 and CA1183) were assessed while growing in a fruit pulp medium at different temperatures. The ethanol:biomass and glycerol:biomass ratios showed that there were no significant differences among the three strains at different temperatures. However, the strain CA1183 reached a higher ethanol production and yield and it was chosen as a starter to produce the cocoa beverage. The concentration of higher alcohols, methanol, esters and acetaldehyde found in the elaborated beverage was in accordance with the standards established for table wine. Sensory analysis revealed a high degree of acceptance amongst the great majority of tasters. It can be concluded that pulp processing into an alcoholic beverage is a realistic additional way of utilisation of the cocoa fruit.

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

“…Moreover, esters compounds are largely responsible for the fruity aroma associated with kefir yeast cultures (Nambou et al, 2014). Glycerol, the main secondary product in alcoholic fermentations led by S. cerevisiae (Puerari et al, 2012), was detected in all KLB, but at concentrations too low to confer body and texture to KLBs (Dias et al, 2007). Apple and grape KLBs gained the highest scores at the overall quality evaluation.…”

Production, characterization and optimization of fermented tomato and carrot juices by using Lysinibacillus sphaericus isolate

“…Variance determined for each factor was divided into linear, quadratic and interactive components and were represented using the second order polynomial function as follows. 23 ,b 24 and b 34 were interaction terms. The significance of all terms in the polynomial functions were assessed statistically using F-value at a probability (P) of 0.001, 0.01 or 0.05.…”

“…The sensory characteristics of the vegetable juices were evaluated according to Dias et al [23] with a 20-membered panel. The preferences for taste, acidity, mouth feel, aroma, flavour, color and overall acceptability were determined by 9-point Hedonic scale.…”

Pengelompokan 33 Aksesi Kakao Berdasarkan Karakter Morfologi Komponen Buah

“…Apabila tidak diproses, limbah cairan pulpa dapat mencemari lingkungan. Namun demikian, di balik kekurangannya ternyata pulpa dapat diproses lebih lanjut menjadi beragam produk bernilai ekonomi tinggi seperti etanol, asam asetat, herbisida, dan aktivator pengomposan (Widyotomo & Mulato, 2008;Mahadewi, Ganda Putra, & Wrasiati, 2013), serta berbagai bahan makanan dan minuman seperti jus pulpa, nata de kakao, selai, jeli, pektin, dan minuman anggur (Dias, Schwan, Freire, & Dos Santos Serôdio, 2007;Widyotomo & Mulato, 2008;Djoulde, Essia, & Etoa, 2011;Towaha, 2013;Afolabi, Ibitoye, & Agbaje, 2015;Da Silva Oliveira Nunes et al, 2017).…”