Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia

Polanía-Hincapié, Paola Andrea; Suárez, Juan Carlos; Hernández, Héctor Eduardo; Ramón-Triana, Vivian Yorlady; Cuéllar-Álvarez, Liceth N.; Casanoves, Fernando

doi:10.3390/fermentation9110982

Cited by 4 publications

(1 citation statement)

References 43 publications

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“…Cocoa ( Theobroma Cacao L.) is the basic raw material to produce chocolate and other derivatives such as cocoa butter, cocoa powder and cocoa liquor (cocoa paste) [1], which has sustained part of the daily diet of people and is currently making inroads in the cosmetics, perfumery and pharmaceutical industries [2] with a requirement in the final quality of the product. Recent studies have reported that grain quality in sensory terms is affected by different factors such as the genetics of the material [3], environmental conditions [4], the state of maturity of the grain and practices in the postharvest stage [5], such as those related to fermentation and drying [6,7].…”

Section: Introductionmentioning

confidence: 99%

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon

Ramírez González,

Gutiérrez García,

Polanía-Hincapié

et al. 2024

Preprint

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Cocoa (Theobroma cacaoL.) is the basic raw material to produce chocolate and other derivatives such as cocoa butter, cocoa powder and cocoa liquor (cocoa paste), which requires a fermentation process that affects its chemical composition and sensory profile. The objective of this study was to monitor the biochemical, physical and sensory changes during fermentation of cocoa beans in cocoa bean processing plants in the department of Caquetá, Colombia. During fermentation, the temperature of the mass and the pH of the pulp and beans were monitored at the different cocoa processing plants (sites ASOACASAN ASA, COMICACAO CMI, COMCAP COC). Also, at two points during fermentation (days 4 and 7), physical properties of the bean were determined, such as variables related to bromatological composition, polyphenolic compounds and antioxidant activity as sensory attributes at the different sites. An increase in dough temperature was found, however the pH of the cotyledon decreased during the fermentation process and the fat and moisture content varied with fermentation time. At the site level, total polyphenol content (TPC), total flavonoids (TF), DPPH and FRAP contents were statistically different, with COC being different from the other sites. The TPC was higher at the COC site (507 mg GAE/g Cocoa) with respect to the other sites (< 360 mg GAE/g Cocoa). The TF content followed a similar behavior to TPC, with significant differences between sites and differences between fermentation times for ASA. The TF was higher in COC (309.1 mg Catechin/g cocoa) with respect to CMI (215.6 mg Catechin/g cocoa) and ASA (185.7 mg Catechin/g cocoa). Values in DPPH ranged from 5869.3 to 7781.8 𝜇mol Trolox/g cocoa and for the FRAP assay ranged from 369.8 to 606.7 mg AA/g cocoa among the sites.

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Section: Introductionmentioning

confidence: 99%

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon

Ramírez González,

Gutiérrez García,

Polanía-Hincapié

et al. 2024

Preprint

Self Cite

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Metabolic profile of fatty acids, phenolic compounds, and methylxanthines of cocoa kernels (Theobroma cacao L.) from different cultivars produced in cabruca and full sun farming systems

de Barros Kobi,

Bragança Alves Fernandes,

Salgado de Senna

et al. 2024

Food Research International

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Physical and flavor qualities of cocoa beans affected by different box fermenter capacity, fermentation length, and microbial cultures

Husna,

Saputra,

Harini

et al. 2024

BIO Web Conf.

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Indonesia is one of the world’s cocoa producers, yet the quality of its cocoa production remains relatively low. To enhance this quality, cocoa bean fermentation is crucial. A study was conducted to assess the impact of different fermentation conditions on cocoa bean quality. Two fermentation boxes were used: a 10-kilogram capacity (K1) and a 20kilogram capacity (K2) fermentor. The fermentation process involved different treatments, including spontaneous fermentation (Y0), and inoculated with different bacteria: Lactobacillus plantarum (Y1), Saccharomyces cerevisiae (Y2), and combination (Y3). The fermentation was carried out over three different periods: 3 (W1), 4 (W2), and five days (W3). Several parameters were observed throughout the process, including the final composition of the fermented beans, precise temperature, pH levels, and the physical quality of the cocoa beans.Additionally, flavour attributes were analysed using Quantitative Descriptive Analysis (QDA). The flavour profile evaluated included cacao intensity, degree of roasting, bitterness, astringency, total acidity, fruity notes, acetic acid, lactic acid, and mineral and butyric characteristics. The result showed that fermentation using a combination of microorganisms showed the lowest percentage of cocoa per 100 g and slaty beans. The flavor quality showed various results according to the fermentor capacity and the microorganism used as a starter.

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Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia

Cited by 4 publications

References 43 publications

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon

Metabolic profile of fatty acids, phenolic compounds, and methylxanthines of cocoa kernels (Theobroma cacao L.) from different cultivars produced in cabruca and full sun farming systems

Physical and flavor qualities of cocoa beans affected by different box fermenter capacity, fermentation length, and microbial cultures

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