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Portillo, Paez Elvis. "Caractérisation de l'arôme du cacao de type Criollo : influence des conditions de traitement post-récolte". Montpellier 2, 2006. http://www.theses.fr/2006MON20069.
Pełny tekst źródłaKouamé, Christelle. "Modélisation de la fermentation de la pulpe du cacao". Thesis, Montpellier, SupAgro, 2019. http://www.theses.fr/2019NSAM0013.
Pełny tekst źródłaThe fermentation of cocoa, which drives the aromatic quality of chocolate, begins with an alcoholic fermentation stage followed by an acetic fermentation, conducted by wild strains of yeasts and acetic bacteria. Realized locally on a small scale, in the absence of any control, it leads to products of variable quality, ranging from the best to the worst. The work presented here is part of a project aimed to control the aromatic quality of chocolate using a microbial starter in controlled conditions of fermentation. A specific objective is the development of a model of cocoa fermentation to have a tool allowing the choice of a starter and the conditions of its implementation. The used modeling strategy is modular, step by step, with the aim of building a simple model able of describing the major processes and reactions that occur during fermentation. The first step was the selection of two strains of yeasts, L35 (S. cerevisiae) and L36 (P. kudriavzevii), and a strain of acetic bacteria, B17 (A. ghanensis), during industrial fermentations that led to chocolate of good aromatic quality. The model of alcoholic fermentation was developed using a selected strain LM (S. cerevisiae) and was adapted for strains L35 and L36. The model of acetic fermentation was developed using the B17 strain. The overall model results from the integration of these two sub-models and a model that describes the rise in temperature of the beans due to the production of heat during fermentation. The global model makes it possible to describe quite well all the phenomena that occur during cocoa fermentation: evolution of microbial populations, consumption / production of glucose, ethanol and acetic acid, and the evolution of temperature, depending on initial conditions (temperature, sugar concentration of the cocoa pulp and level of inoculation of the starter). The results of simulations made it possible to identify the key phenomena and parameters for the smooth running of cocoa fermentation. Regarding the yeast fermentation, the model shows that it is fast, one day is sufficient, and usually ends with the exhaustion of sugars and that the success of the inoculation will require control the microbiological quality of cocoa pulp conditioned by the delay between pods opening and the inoculation. The acetic fermentation with B17 strain is conditioned by the initial temperature and the evolution of the ethanol concentration, which can paradoxically slow down the start of this fermentation
Gbogbri, Guehi-François. "Impact de la fermentation sur les propriétés antioxydantes, anti-inflammatoires et immunomodulatrices du cacao". Thesis, Montpellier, 2019. http://www.theses.fr/2019MONTG005.
Pełny tekst źródłaRegular consumption of chocolate is associated with beneficial effects on health, particularly in pathologies associated with a chronic inflammatory syndrome. This inflammation involves the immune system and cocoa polyphenols appear to play a role in these effects via the NF-κb pathway. Cocoa processing processes and especially fermentation degrade the polyphenols contained in the beans. In fact, the fermentation alone reduces the content of the polyphenols initially present by 90%. It is therefore important to know its impact on the content and / or the composition of polyphenols in order to be able to associate them with the antioxydants and immunomodulatory activities of cocoa. A batch of Forastero variety cocoa beans was divided into two batches, the first fermented and the other not. After fat and cocoa polyphenols extraction, the total polyphenol content of the extracts was determined by the Folin-Ciocalteu method. The chemical compounds present in the cocoa extracts have been identified by UPLC-MS / UV. The majority flavanols identified were quantified by LC / MSMS. The antioxidant activities of cocoa were evaluated with DPPH and ORAC test. To determine the immunomodulatory activities, the levels of tumor necrosis factor alpha (TNF-α) and nitric oxide (NO) were determined. Cell viability was done to evaluate the cytotoxicity of cocoa extracts on J774A.1 cells. This study showed that fermentation decreased the polyphenol content and correlated this phenol content with the antioxidant activities of the cocoa extracts. The extracts of fermented cocoa or not stimulated the production of TNF-α, however the study on the immunomodulatory activities deserves to be deepened because the fermented cocoa or not had no effect on the NO produced by the J774A cells. 1. In addition, the fermented or unfermented cocoa did not have any toxic effect on J 774A.1 cells. Fermentation influenced the immunomodulatory activities of cocoa according to the type of markers by decreasing the production of TNF-α
Lagunes, Galvez Sandra Guadalupe. "Contribution à l'étude de la fermentation de la fève de cacao : impact sur la qualité". Montpellier 2, 2005. http://www.theses.fr/2005MON20195.
Pełny tekst źródłaDomingues, Elisa Souza. "Seleção de linhagens de leveduras pectinolíticas para fermentação de sementes de cacau (Theobroma cacao)". Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/11/11138/tde-17032011-100316/.
Pełny tekst źródłaThe quality of the raw material of chocolate depends on an efficient fermentation of cocoa beans, as it is at this stage that biochemical transformations occur as the release of amino acids and reducing sugars that during roasting will form the precursors of chocolate flavor. The fermentation process occurs spontaneously and the pulp surrounding the seeds, rich in carbohydrates, is the substrate for the development of fermentative microorganisms, and its activity results in the removal of the pulp and honey production of cocoa, contributing for the formation of aromas and flavors. There are other methods to remove the pulp, and mechanical methods being patented by the action of pectic enzymes. However, the use of existing mechanical processes is not efficient and the use of enzymes is not yet economically viable on a large scale. Improving the fermentation has been the subject of research and considered that the inoculation of yeasts producing pectinase during fermentation could contribute to the efficiency of the process, obtaining a more uniform product. With that goal in this paper, yeasts of different species with potential production of pectic enzymes were selected and then evaluated during the fermentation and the final quality of the beans. The data obtained showed that yeasts Kluyveromyces have shown the most efficient, but the species of Candida utilis and Saccharomyces cerevisiae also showed positive results, whereas the fermentation without yeast inoculation showed low efficiency in the production of honey cocoa. The fermentation with K. marxianus (MMIII-41), showed increase of temperature to 34 ° C with a pH drop to 2.9 in their brown and almonds, indicating good quality, while natural fermentations showed values of pH and temperature of 29°C and 3.5 and yellow coloring in their beans due to pulp and vegetable fibers bonded. During the test cutting, the species S. cerevisiae showed the greatest amount of almonds and brown, while the species K. marxianus which showed the best fermentation performance degradation with the vicilin fraction evidenced by SDS-PAGE, showed only 14% of brown almonds. It was concluded that inoculation with yeast production of extracellular pectic enzymes and revolving seeds during fermentation, contributing to a faster fermentation and a better quality of almonds. The volume of the fermented material is not allowed to reach temperatures obtained on the largest scale yet, according to the results obtained in the enzymatic activity, volumes of honey drained, the external appearance of the seeds after 192 hours, proof of cutting and degradation of vicilin among the species pre-selected for pectinolytic yeasts K.marxianus, Kluyveromyces fragilis, C. utilis and S. cerevisiae, revealed in fermentation conditions studied, be able to benefit the quality of the beans.
Decotton, Jeanjean Nathalie. "Influence du génotype, de la fermentation et de la torréfaction sur le développment de l'arôme cacao : Rôle des précurseurs d'arôme". Montpellier 2, 1995. http://www.theses.fr/1995MON20064.
Pełny tekst źródłaSoulet, Stéphanie. "Les polyphénols du cacao : de leur valorisation à l'authentification de l'origine géographique". Bordeaux 2, 2002. http://www.theses.fr/2002BOR28938.
Pełny tekst źródłaGuzman, Penella Santiago. "Development of Fine and Distinctive Cocoa Flavors from Trinitario and CCN-51 Beans, Following Specific Fermentation Techniques and Processing Conditions". Electronic Thesis or Diss., Université de Montpellier (2022-....), 2023. http://www.theses.fr/2023UMONG018.
Pełny tekst źródłaThe increasing demand for high-quality chocolate creates the need to diversify the range of flavors offered by chocolate producers. Cocoa quality derives strongly from its flavor, which may in itself be seen as the result of the biochemical reactions that take place during the cultivation, harvest and post-harvest processing of the cocoa beans. Both, volatile and non-volatile compounds contribute to the final flavor perception of cocoa. During processing, the characteristic flavors of chocolate are developed mainly during fermentation, drying, roasting and, to a lower extent, conching. Although cocoa fermentation has an important impact on the homogeneity of cocoa quality and has been studied for several decades, it is still an empirical and not mastered process. Roasting and conching conditions also have a significant impact on the subsequent transformation of the flavor precursors obtained during fermentation, mainly driven by the non-enzymatic Maillard reactions that take place during these steps. By carrying out fermenting, roasting and conching trials, all under specific conditions, and by later proceeding to the analysis of the physical, chemical and sensory characteristics of cocoa beans throughout their transformation all the way into chocolate, it is hoped to better understand the mechanism of aroma formation and its link with flavor perception. In this study, an important focus has been placed on the impact of fermentation on the development of aroma compounds and their precursors. The use of yeast starter cultures during fermentation has been of special interest in this study, as well as their impact and that of fermentation time on the compositional differences in the taxonomy of fungal and bacterial microbiota present in the fermentation mass throughout the entire process. This, because the microbial composition has the potential of greatly influencing the resulting volatile and non-volatile composition of the beans, which translates into differences in the perceived flavor profiles of the liquors and chocolates obtained thereof. Lastly, predictive models have been developed in an attempt predict the flavor of the cocoa products based on their chemical composition, taking into account the processing conditions to which they had been submitted. Globally, the study aims to gain a deeper understanding of flavor formation in cocoa and provides important tools for the production of chocolates capable of displaying unique and highly sought-after flavors in an attempt to better meet the increasing demand for fine flavor cocoa and chocolate products
Tiburcio, Patrick Barros. "Solid-state fermentation of Theobroma cacao pod husk using Rhizopus stoloniffer - prospection of biomolecules". reponame:Repositório Institucional da UFPR, 2017. http://hdl.handle.net/1884/47938.
Pełny tekst źródłaCoorientador : Prof. Dr. Luiz Alberto Junior Letti
Dissertação (mestrado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduação em Engenharia de Bioprocessos e Biotecnologia. Defesa: Curitiba, 04/04/2017
Inclui referências : f.53-58
Resumo: O objetivo principal deste estudo foi avaliar de forma inédita o cultivo do fungo filamentoso Rhizopus stolonifer em fermentação no estado sólido em cascas do fruto de cacau (Theobroma cacao) obtidas do estado do Pará, região norte do Brasil. Na primeira etapa foi selecionada a cepa Rhizopus stolonifer NRRL 28169 de acordo com sua capacidade de produzir moléculas com atividade antioxidante e de colonizar a casca de cacau sem nenhum suplemento nutricional. Na sequência foi realizado um estudo que determinou o método de extração de compostos com capacidade antioxidante de forma prática e econômica utilizando uma solução de etanol em 50% (v/v). A casca de cacau já possui um enorme potencial biotecnológico, com inúmeros biocompostos apresentados pelas análises de cromatografia gasosa acoplada a espectrometria de massa. O processo de fermentação em estado sólido nos permite observar uma mudança na composição presente casca, gerando novas moléculas bioativas com potencial antioxidante, chegando a 7,09 ± 0,05 ?M de equivalência em Trolox no teste DPPH e 5,170 ± 0,035 x 104 ?M de equivalência em Trolox no teste ORAC. O aumento na concentração dos compostos fenólicos durante a fermentação fica evidenciado pela quantificação de fenóis totais alcançando um concentração de 114,40 mg em equivalência de ácido gálico. Palavras-chave: Casca de cacau; Rhizopus; Fermentação em estado sólido; Atividade antioxidante; Ácido cinâmico.
Abstract: The main objective of this study was to evaluate in an unprecedented way the cultivation of the filamentous fungus Rhizopus stolonifer in solid state fermentation in the cocoa pod husk from Theobroma cacao obtained from the state of Pará, northern region of Brazil. In the first step of this study the strain Rhizopus stolonifer NRRL 28169 was selected according to its capacity to produce molecules with antioxidant activity and to colonize the cocoa pod husk without any nutritional supplementation. Consequently, a study was carried out to determine the extraction method of compounds with antioxidant capacity in a practical, economical and manageable using a 50% (v / v) ethanol solution. The cocoa pod husk already has an enormous biotechnological potential, with numerous biocomposites presented by GC-MS and HPLC. The solid-state fermentation process allows us to observe a change in the present composition of cocoa pod husk, generating new bioactive molecules with antioxidant potential, reaching 7.09 ± 0.05 ?M equivalence in Trolox in the DPPH assay and 5.170 ± 0.035 x 104 ?M in Trolox equivalence in the ORAC assay. The increase in the concentration of the phenolic compounds in during the fermentation is evidenced by the quantification of total phenols reaching a concentration of 114.40 mg in gallic acid equivalence in TPC assay. Keywords: Cocoa pod husk; Rhizopus; Solid-state fermentation; Antioxidant activity; Cinnamic acid.
Hue, Clotilde. "Caractérisation de la fermentation du cacao : recherche de bio-marqueurs en relation avec la qualité organoleptique". Thesis, Montpellier 2, 2014. http://www.theses.fr/2014MON20009.
Pełny tekst źródłaIn a difficult economic context for "premium" chocolate makers, the control of the organoleptic quality of the raw material is an imperative and a competitive advantage.The aromatic quality of a chocolate is highly related to post-harvest treatment and particularly to the fermentation. This step is essential to the development of sensory characteristics.However, cocoa quality control tools are mainly based on sensory evaluation of samples. This method is expensive and time consuming.Fast and robust tools for quality analysis are needed. This study aims at characterizing the course of the fermentation in order to select specific markers of the quality of cocoa. The study focused on markers which can be measured on plantation (through the evolution of temperature and pH), and those from biochemical transformations of the beans (nitrogenous and polyphenol type). These markers have been then compared to data from traditional quality methods (cut-test and ammonia nitrogen quantification) and to sensory data in order to select the most relevant ones for the control of fermentation. The overall analysis of the database enabled to identify eight analytical bio-markers and three sensory bio-markers, representative of the quality of cocoa and in connection with the development of fermentation. In addition, recommendations for methods of measuring these bio-markers to implement and to monitor the quality have been presented
Lee, Andrew H. "Impact of cocoa (Theobroma cacao L.) fermentation on composition and concentration of polyphenols: Development of fermentation model system and utilization of yeast starter cultures". Diss., Virginia Tech, 2017. http://hdl.handle.net/10919/88515.
Pełny tekst źródłaPHD
Racine, Kathryn Claire. "Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa". Thesis, Virginia Tech, 2019. http://hdl.handle.net/10919/90295.
Pełny tekst źródłaMaster of Science in Life Sciences
According to the Centers for Disease Control and Prevention, obesity-related chronic conditions such as cardiovascular disease and type 2 diabetes mellitus (T2D) are the leading cause of preventable and/or premature death, with 51% of the American population predicted to be obese by 2030. Cocoa (Theobroma cacao) is a highly concentrated source of polyphenols, and these compounds have been shown to interact with and inhibit digestive enzymes responsible for carbohydrate breakdown. By inhibiting the activity of these digestive enzymes, it is possible to slow down carbohydrate absorption after a meal and ultimately reduce large spikes in blood glucose levels, being a promising strategy in the prevention and maintenance of T2D. Cocoa beans undergo processing steps to produce a final product, such as cocoa powder, and it is known that these processing steps reduce the levels of beneficial polyphenols. Yet, how this processing-induced degradation effects the health protective activities of cocoa is still widely unknown and is the focus of this work. Through highly controlled cocoa bean processing, cocoa powders of different processing conditions were produced and used to assess how various processing parameters impacted digestive enzyme activity. Overall, processing steps did reduce levels of native polyphenols. However, these losses did not demonstrate a reduction in enzyme inhibition and certain processing conditions actually enhanced digestive enzyme inhibition. This research shows promise for the potential use of processed cocoa powder as an effective strategy in the prevention and maintenance of T2D and further work must be done to understand the mechanisms behind this relationship.
BORTOLINI, CRISTIAN. "Caratterizzazione della diversità microbica in fave di cacao fermentate". Doctoral thesis, Università Cattolica del Sacro Cuore, 2017. http://hdl.handle.net/10280/19074.
Pełny tekst źródłaThe quality of commercial cocoa beans, the principal raw material for chocolate production, depends on several factors including type of plantations, the agricultural practices and the post-harvest processing. Among these, fermentation and drying are generally considered the most relevant, since during these phases cocoa flavors precursors are formed and fixed. Furthermore, they represent crucial steps during which filamentous fungi contamination might occur. Fermentation is characterized by a well-defined succession of yeasts, lactic acid bacteria and acetic acid bacteria, so that, the aim of the described studies was to explore total bacterial and fungal communities involved in cocoa bean fermentation and to evaluate if geographical origin and fermentation method might affect their composition. To achieve these results, 16s rRNA gene was used as marker to assess the total bacterial community by using High Throughput Sequencing (HTS), indicating that this approach has the ability to provide a comprehensive view of the cocoa bean microbiota at the species level. In a second approach, Internal Transcribed Spacer 1 (ITS1) and the D1/D2 domain of the Large subunit (LSU) of the nuclear ribosomal RNA (26S rRNA) were screened to assess the total fungal community. Results revealed the ability of these two genomic regions to describe reliably the general composition, even if D1/D2domain was able to go deeper into the fungal composition resulting in a higher resolution. In the last approach the same samples subjected to HTS investigation were analyzed through SPME-GC-MS in order to underline the principal key-aroma compounds formed during the post-harvest processing. Overall, results point out clearly that HTS approach has the ability to provide a comprehensive view of the total bacterial and fungal communities, and statistical analyses have shown how analyses of ITS1 sequences and volatile compounds might be useful for the geographical traceability of the processed cocoa beans samples.
BORTOLINI, CRISTIAN. "Caratterizzazione della diversità microbica in fave di cacao fermentate". Doctoral thesis, Università Cattolica del Sacro Cuore, 2017. http://hdl.handle.net/10280/19074.
Pełny tekst źródłaThe quality of commercial cocoa beans, the principal raw material for chocolate production, depends on several factors including type of plantations, the agricultural practices and the post-harvest processing. Among these, fermentation and drying are generally considered the most relevant, since during these phases cocoa flavors precursors are formed and fixed. Furthermore, they represent crucial steps during which filamentous fungi contamination might occur. Fermentation is characterized by a well-defined succession of yeasts, lactic acid bacteria and acetic acid bacteria, so that, the aim of the described studies was to explore total bacterial and fungal communities involved in cocoa bean fermentation and to evaluate if geographical origin and fermentation method might affect their composition. To achieve these results, 16s rRNA gene was used as marker to assess the total bacterial community by using High Throughput Sequencing (HTS), indicating that this approach has the ability to provide a comprehensive view of the cocoa bean microbiota at the species level. In a second approach, Internal Transcribed Spacer 1 (ITS1) and the D1/D2 domain of the Large subunit (LSU) of the nuclear ribosomal RNA (26S rRNA) were screened to assess the total fungal community. Results revealed the ability of these two genomic regions to describe reliably the general composition, even if D1/D2domain was able to go deeper into the fungal composition resulting in a higher resolution. In the last approach the same samples subjected to HTS investigation were analyzed through SPME-GC-MS in order to underline the principal key-aroma compounds formed during the post-harvest processing. Overall, results point out clearly that HTS approach has the ability to provide a comprehensive view of the total bacterial and fungal communities, and statistical analyses have shown how analyses of ITS1 sequences and volatile compounds might be useful for the geographical traceability of the processed cocoa beans samples.
Farrera, Lucie. "Analyse de la communauté bactérienne et de la diversité inter et intra spécifique des bactéries acétiques et lactiques impliquées dans la fermentation de cacao selon trois origines géographiques". Thesis, Montpellier, 2019. http://www.theses.fr/2019MONTG091.
Pełny tekst źródłaCocoa fermentation is a spontaneous fermentation that lasts 4 to 8 days. It is mainly based on the succession of three groups of microorganisms: yeasts, lactic acid bacteria and acetic bacteria that carry out respectively the alcoholic, lactic and acetic fermentation. The beans are sterile until the opening of the pod. The inoculation of the beans is usually naturally done using the environment around the pod opening and the fermentation process. Post-harvest treatment processes differ from one country to another and influence the fermentation progress. However, three species of lactic and acetic bacteria (L. plantarum, L. fermentum and A. pasteurianus) dominate the fermentations in all countries. On the other hand, their intraspecific diversity was rarely studied. In this study, we used the metabarcoding method to study the interspecific diversity of bacterial communities associated with the fermentation of cocoa beans in 3 countries: Mexico, Ivory Coast and Guyana. In addition, this method was used to identify the contribution of the surfaces related to the pre- and post-harvest environment of cocoa pods during the fermentation, which was carried out in Mexico. The dominance of the genera Lactobacillus and Acetobacter during fermentation in each country has been confirmed. In addition, the presence of country-specific genera was founded on the first day of fermentation. All the surfaces linked to the fermentation environment participate to the inoculation of the dominant genera. They act as bacterial tanks. A collection of lactic and acetic bacteria strains was produced. L. plantarum and A. pasteurianus were the most isolated species. Intra-specific diversity of A. pasteurianus strain was studied. For this, their genomic polymorphisms were analyzed using PCR amplification on repeated sequences and their biochemical characteristics were compared in a specific medium, simulating the conditions of the cocoa pulp at the 2nd day of fermentation. Our study showed that the strains of A. pasteurianus could be present in the three different countries. Some strains were distinguished for their greater affinity for lactic acid than the others, which is interesting in order to improve the organoleptic quality of the final cocoa. The results on intra-specific diversity allow us to propose potential candidates for the production of culture starters for the fermentation of cocoa beans
LERCETEAU, ESTELLE. "Diversite genetique, recherche de qtl et analyse des profils proteiques de feves de theobroma cacao l. Pendant la fermentation. Consequences sur la qualite". Paris 11, 1996. http://www.theses.fr/1996PA112259.
Pełny tekst źródłaChen-Yen-Su, Alexandre. "Analyse du potentiel qualitatif des cacaos de Madagascar". Thesis, La Réunion, 2020. http://www.theses.fr/2020LARE0001.
Pełny tekst źródłaCocoa is the third most traded commodity in the world and 23 countries are classified as fine cocoa producers according to the ICCO, including Madagascar. The Malagasy cocoa production is classified as 100 % fine cocoa by the ICCO since 2016. It is one of the most famous in the world, even though it only represents about 0.2 % of the world production. Few studies exist concerning the characterization of Malagasy cocoa and its fermentation. Fermentation is a crucial post-harvest treatment step for obtaining the specific aromatic and sensory quality of cocoa. In this work, the quality criteria could be determined and the changes in organoleptic criteria, volatile composition and microorganisms during fermentation were monitored.Most of the cocoa produced in Madagascar belongs to the Criollo and Trinitario varieties. The monitoring of fermentation showed that the sensory negative descriptors « vegetal, earthy, astringent, bitter » of incompletely fermented cocoa beans (24-48 h) were progressively replaced by positive descriptors “cocoa, chocolate, fruity, acid” as measured in cocoa beans at the end of fermentation (96 h-144 h). Likewise, the contents of volatile compounds such as 3-methylbutyl acetate, ethyl acetate, benzaldehyde, tetramethylpyrazine, acetic acid increase during fermentation. The study of microbial flora has made it possible to identify the origin of the production of certain volatile compounds. The Hanseniaspora opuntiae yeast is of particular interest because it is associated with the production of 2-phenylethanol. The study of the yeast communities at the molecular level confirmed the presence of the yeasts identified and highlighted other strains in particular of the Pichia gender which also are potential producers of volatile compounds such as 2-phenylethyl acetate and ethyl acetate
Mattietto, Rafaella de Andrade. "Estudo comparativo das transformações estruturais e fisico-quimicas durante o processo fermentativo de amendoas de cacau (Theobroma cacao L.) e cupuaçu (Theobroma grandiflorum Schum)". [s.n.], 2001. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255071.
Pełny tekst źródłaDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O cupuaçu (Theobroma grandiflorum Schum), espécime do mesmo gênero botânico que o cacau, é um dos frutos mais importantes da região Amazônica. A comercialização de sua polpa, com sabor exótico muito apreciado e em plena expansão no Brasil, começa a despertar interesse no mercado exterior. A crescente industrialização da polpa tem disponibilizado um volume significativo de sementes, atualmente um subproduto com incipiente aproveitamento industrial. Correspondendo a 20% do peso do fruto, esta semente de composição química semelhante a do cacau têm sido objeto de pesquisas que comprovam que quando submetidas às mesmas etapas de processo que aquele, resultam num produto semelhante ao chocolate. O processo de industrialização do cupuaçu inicia-se de modo análogo ao cacau, com a fermentação das sementes. A etapa é indispensável, pois ocorrem importantes transformações que estão relacionadas com o desenvolvimento dos precursores de sabor e com a qualidade global do chocolate. Realizar um estudo comparativo das transformações que ocorrem nas sementes de cacau e cupuaçu, submetidas às mesmas condições de processo fermentativo, foi o objetivo deste trabalho...Observação: O resumo, na integra, podera ser visualizado no texto completo da tese digital
Abstract: Cupuassu (Theobroma grandiflorum SChum), specimen of the same botanical genus that cocoa, is one of the most important fruits of the Amazon area. The commercialization of its pulp, with very appreciated exotic flavor and in full expansion in Brazil, it begins to wake up interest in the external market. The growing industrialization of the pulp has made avaliable a significant volume of seeds, nowa by-product with incipient industrial use. Corresponding at 20% of the weight of the fruit, this seed of similar chemical composition of the cocoa has been object of researches that check that when submitted to the same process stages as that, they result in a product similar to the chocolate. The process of industrialization of the cupuassu begins in a similar way to cocoa, with the fermentation of the seeds. The stage is indispensable, because important transformations that are related with the development of the flavor precursors happen and with the global quality of the chocolate. To accomplish a comparative study of the transformations that happen in the cocoa seeds and cupuassu, submitted to the same conditions of fermentation process, it was the objective of this work...Note: The complete abstract is available with the full electronic digital thesis or dissertations
Mestrado
Mestre em Tecnologia de Alimentos
Oliveira, Marcos Pinto Monteiro de. "Seleção de leveduras pectinolíticas para melhoria da fermentação do cacau". Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/11/11138/tde-04052015-101101/.
Pełny tekst źródłaThe fundamental raw material to produce chocolate, obtained from dried seeds of cocoa fruit (Theobroma cacao), are butter and cocoa liquor. In order to obtain high quality of raw materials, it is necessary standardize the procedure before industrialization, known as fermentation, so that the aroma, taste and color precursors of chocolate must be formed in the seeds. Inside the fruits exists a white mucilaginous pulp, which covers the beans, it contains water, pectin, sucrose, glucose, fructose, proteins, acids and salts. The fermentation of cocoa seeds occurs in wooden boxes or piles on the ground without any control or standardization. Due to this fact, the quality of the seeds are the most adverse, the presence are often of interfering compounds and undesirable products could be formed along the way. To optimize the fermentation process this study aimed to select pectinolytic yeasts of spontaneous occurrence from cocoa fermentation, re-inoculate them in the natural process and compare with the spontaneously occurring process. Consequently evaluate the yeast cocktail potential as a standard inoculum. Therefore, we isolated 367 yeast strains from spontaneous cocoa fermentation in two different farms in southern Bahia - Brazil. The strains were analyze to a selection-screening program, which consists of three tests: ability to grow in pectin medium; Total free Reducing Sugar Analysis (ARTL); and evaluation of enzyme activity. It was possible to select three yeast strains with promising pectinolitic potential. Those strains were tested in locu in Itabuna-BA, Brazil. The results of that program, selection and re-introduction in the fermentation process proved to be a highly effective practice. The results obtained with the initial inoculation of selected yeasts, could anticipate the fermentation events in 24 hours, such as the production of ethanol, acetic acid, sweating drainage and temperature rise when compared with the control.
Efraim, Priscilla 1978. "Estudo para minimizar as perdas de flavonoides durante a fermentação de sementes de cacau para produção de chocolate". [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255238.
Pełny tekst źródłaDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: As sementes de cacau (Theobroma cacao L.) da variedade Forastero são extremamente ricas em compostos fenólicos, que representam em média 15 a 20% de seu peso seco e desengordurado, sendo que 60% pertencem à classe dos flavonóides, compostos apontados atualmente como responsáveis pela prevenção de doenças coronárias, diminuição do colesterol sérico, auxiliadores do sistema imunológico, entre outros. Durante a etapa de fermentação, são perdidos, em média, 70% dos flavonóides devido a importantes reações bioquímicas que ocorrem principalmente pela diminuição do pH, aumento de temperatura (45-50°C) e atuação de certas enzimas presentes no fruto ou produzidas pelos microrganismos que participam desta etapa. Tais reações são, em parte, responsáveis pela redução do amargor e da adstringência melhorando assim o desenvolvimento do sabor do chocolate. Desta forma, o presente trabalho visou modificar a etapa de fermentação de sementes de cacau para a produção de chocolate rico em flavonóides sem prejudicar seu sabor. Para isso, procurou-se inibir as enzimas que são possivelmente as principais responsáveis pela perda dos flavonóides através da adição de inibidores químicos (bissulfito de sódio e sulfato cúprico) na etapa de fermentação. Foram realizados sete experimentos distintos: ensaios A e G (fermentações convencionais com duração de 7 e 3 dias respectivamente); ensaios B, C e F (fermentações por 7 dias, modificadas com adição de 5mg, 10mg e 5mg de bissulfito de sódio/100g de massa de sementes com polpa após 48hs, 48hs e 120hs respectivamente e ensaios D e E (fermentações por 7 dias modificadas com adição de 5mg e 10mg de sulfato de cobre/100g de massa de sementes com polpa após 48 horas do início respectivamente). Os resultados indicaram que, de uma forma geral, todos os tratamentos propostos mantiveram maior teor de compostos fenólicos em relação à fermentação convencional (ensaio A). Quanto aos compostos fenólicos totais, o ensaio D apresentou a maior retenção (62,70%) desde o início da fermentação ao término da secagem, enquanto que no ensaio A foram retidos 36,38% destes compostos. Em relação aos flavan-3-óis e procianidinas, observou-se maior retenção, para monômeros, nos ensaios D (34,27%) e G (33,72%); para dímeros, nos ensaios D (21,83%) e G (21,78%); para trímeros, nos ensaios C (22,85%), D (22,37%) e F (22,38); para quatrâmeros, nos ensaios C (25,84%), D (24,77%) e F (27,21) e para pentâmeros, nos ensaios C (35,24%), D (34,45%) e F (34,16). Observou-se que a maior perda dos compostos fenólicos estudados ocorreu entre o término da fermentação e a secagem. Verificou-se que o residual de Cobre remanescente da adição feita durante a fermentação (ensaios D e E) nos liquors e nos chocolates produzidos foi de 0,23 e 0,36mg de cobre/100g de liquor (ensaios D e E respectivamente) e 0,025 e 0,036mg de cobre/100g de chocolate (ensaios D e E respectivamente), todos valores consideravelmente inferiores ao Limite Máximo Tolerado (LMT) definido pela Agência Nacional de Vigilância Sanitária (ANVISA), correspondente a 3,0mg de cobre/100g de amostra. Os chocolates produzidos a partir dos ensaios B, C, D e E mostraram aceitabilidade sensorial igual ou melhor ao convencional (A), enquanto que os produzidos a partir dos ensaios F e G apresentaram aceitabilidade mediana e incertezas com relação a intenção de compra
Abstract: Cocoa seeds (Theobroma cacao L.) from the Forastero variety are very rich in phenolic compounds which represent 15-20% of the defatted dry weight. The principal compounds are (+)-catechin, (-)-epicatechin and 60% of procyanidins that belong to the flavonoid class. These compounds are currently been considered responsible for coronary heart disease prevention, lowering the serum cholesterol and helping the immunological system. During the fermentation, 70% of the total phenolic compounds are lost in important biochemical reactions accelerated by the reduction in pH, temperature increase (45-50°C) and action of some enzymes, present in the fruit or produced by the microorganism growing at this stage. These reactions contribute to a reduction in bitterness and astringency, improving the flavor of the chocolate. The objective of this work was to modify the fermentation stage of cocoa seeds to produce flavonoid-rich chocolates without prejudicing its flavor. This was done by the inactivation of enzymes probably responsible for flavonoid degradation, through the addition of chemical inhibitors (sodium bissulfite and cupric sulphate) during the fermentation stage. Seven experiments were carried out: Experiments A and G (conventional fermentations during 7 and 3 days respectively); experiments B, C and F (modified fermentations during 7 days, with the addition of 5mg, 10mg and 5mg of sodium bissulfite/100g of cocoa seeds with pulp after 48hs, 48hs and 120hs since the beginning of fermentation respectively) and experiments D and E (modified fermentations during 7 days, with the addiction of 5mg and 10mg of cupric sulphate/100g of cocoa seeds with the pulp after 48hs and 120hs since the beginning of fermentation respectively). The results showed that all the treatments proposed maintained higher quantities of phenolic compounds as compared with the conventional experiment (A). Considering the total phenolics, experiment D showed the highest retention (62,70%) from the beginning of the fermentation up to the end of the drying stage, while in the experiment A, the retention was 36,38%. Considering the flavan-3-ols and procyanidins, a higher retention of monomers was observed in experiments D (34,27%) and G (33,72%); of dimers in experments D (21,83%) and G (21,78%); of trimers in experiments C (22,85%), D (22,37%) and F (22,38); of tetramers in experiments C (25,84%), D (24,77%) and F (27,21) and of pentamers in experiments C (35,24%), D (34,45%) and F (34,16). It was observed that the greatest loss of the phenolic compounds studied occurred between the end of fermentation and the beginning of the drying stage. It was shown that the copper residue in the liquor and chocolate remaining from the addition during fermentation (experiments D and E) was 0,23 and 0,36mg of copper/100g of liquor (experiments D and E respectively) and 0,025 e 0,036mg of copper /100g of chocolate (experiments D and E respectively). These values are below the Maximum Tolerated Limit (MTL) defined by ANVISA for this metal (3,0mg/100g). The chocolates B, C, D and E showed equal or better sensory acceptance as compared with conventional (A), and F and G chocolates which showed average sensory acceptance and uncertainty with respect to buying intention
Mestrado
Mestre em Tecnologia de Alimentos
Alvarez, Jonatan Peregrino. "Aroma-producing yeasts associated with cocoa beans fermentation: starter culture selection for flavor modulation of chocolate". Universidade Federal do Tocantins, 2017. http://hdl.handle.net/11612/1046.
Pełny tekst źródłaAtualmente, o chocolate é um dos produtos mais importantes para a indústria de alimentos, sendo de interesse econômico em todo o mundo. A qualidade do cacau depende diretamente do processamento pós-colheita, sendo a fermentação da polpa um passo crucial para o desenvolvimento da qualidade do chocolate. O objetivo deste trabalho foi estudar a diversidade de leveduras aromáticas associadas à fermentação de cacau e selecionar uma cultura iniciadora com potencial para modular o flavor de chocolate. Um total de 39 leveduras foram isoladas e caracterizadas quanto à formação de compostos aromáticos. As sete melhores produtoras foram identificadas através do sequenciamento do gene ITS-rRNA como Pichia kudriavzevii, apesar de apresentarem diferentes perfis metabólicos. Análise de impressões digitais (fingerprints) dos isolados pela técnica de rep-PCR claramente distinguiu as cepas com maior produção de compostos aromáticos, demonstrando o potencial desta técnica como uma ferramenta para rápida e confiável seleção de leveduras. Na segunda etapa deste estudo, duas cepas com superior formação de aroma (P. kudriavzevii LPB06 e P. kudriavzevii LPB07) foram testadas como culturas iniciadoras para fermentações de cacau em escala laboratorial. Estas duas cepas foram capazes de estabelecer um acelerado processo fermentativo, com eficiente consumo de açúcares e formação de etanol, em comparação ao método natural. As amêndoas de cacau resultantes destes processos foram analisadas por diferentes métodos químicos, incluindo SPME-GC/MS, espectroscopia FTIR e análises de metal e calorimetria. Os resultados indicaram que as fermentações inoculadas desenvolveram amêndoas de cacau com melhor cor e composição de aroma, sugerindo que a diversidade de levedura em fermentações de cacau pode ser explorada para a modulação do flavor de chocolate.
CHEN, CHIA-HSING, i 陳嘉興. "Effect of Fermentation Degree on Flavor Changes of Taiwan Cacao". Thesis, 2019. http://ndltd.ncl.edu.tw/handle/86a555.
Pełny tekst źródła國立高雄餐旅大學
飲食文化暨餐飲創新研究所
107
Chocolate are often made with cocoa beans. The production process is cumbersome. The most important thing in the process of making cocoa paste from cocoa beans is the fermentation step. The rise of Taiwan's cocoa industry and the control conditions are not standardized. Therefore, this study The cocoa beans of five cocoa manufacturers in Pingtung, are determined according to the cutting test method of the Ministry of Economic Affairs, and the degree of fermentation of the domestic cocoa beans in Taiwan, as well as the moisture and oil content of cocoa beans, and then the cocoa beans are made into 70%. The chocolate was measured for viscosity, pH value, color and texture to explore the current state of Taiwanese chocolate, and to establish Taiwanese chocolate flavored roulette through the results of sensory evaluation. In the sectioning test method, it was found that the cocoa manufacturers had the highest score (86.05), while the fermentation days were the longest among the five manufacturers, while the cocoa manufacturers were the lowest (33%) in the oil analysis, with significant differences (p<0.05), it is presumed that the longer the fermentation time, the higher the complete score of fermentation, but the part of the cocoa butter content is the cocoa bean cultivation, and the nutrition is more relevant. After making 70% chocolate, the taste of the big item is more frequently selected in the flavor description of the fee, sour, bitter, astringent and fermented, and the fineness of the flavor is more Illicium, licorice, Cinnamon, musty, wine and smoked, the average consumer preference was 3.82, a significant difference (p<0.05), so it is known that these flavors are less acceptable to consumers in chocolate.
Chaves, Fábio C. "Studies on secondary metabolites associated with witches' broom disease, floral biology, and seed fermentation in cacao". 2008. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17285.
Pełny tekst źródłaLin, Yu-Lian, i 林于廉. "A study of the composition change of cacao beans during fermentation, roasting, and grinding". Thesis, 2017. http://ndltd.ncl.edu.tw/handle/ztyb5m.
Pełny tekst źródła國立屏東科技大學
食品科學系所
105
The composition, flavor and patterns of cocoa beans are changed after fermentation and roasting, become meticulous taste and thermoplastic after grinding, it be known as cocoa liquor. Cocoa liquor could be directly consumed, used for processing, or further processed into different forms products, i.e., cocoa butter, cocoa mass, and cocoa powder. However, those manufacturing process will direct affect components changes in products and flavors’ formation. Though, there were many studies in the past explored the effects, for the development of Taiwan's local industry, these fundamental researches are still important and must be done. In this research, cocoa cultivated in Pingtung will be chosen. Its composition changing will be analyzed at each stage of processing, i.e., moisture content, Titratable acidity, pH, Total polyphenol, Theobromine and 5-hydroxymethyl-2-furfural (HMF), in order to understand the impact of processing conditions. The study consists of three variables. First, cocoa beans will ferment at different temperature (35, 40 and 45℃). Then, roast the fermented beansat different temperature (120, 130 and 140℃) and time (15 and 25 mins). After roasting, peel it off and grind the nibs in 24, 36 and 48 h by mortar mill for difference in particle sizes. The result shows, moisture content of cocoa beans decrease after fermentation, and reduce to 3.53-7.23% by using hot air dryer for 48 h. After fermentation, Titrable acid increase to 1-1.39% and slight decrease after roasting, but total polyphenol decrease both of two process, from 23.77-54.39 mg/g to 6.81-21.48 mg/g, this shows the same situation of Theobromine. 5-hydroxymethyl-2-furfural (HMF) content shows positive correlation with roasting temperature and time. Partical size of cocoa was observed by Scanning electronic microscopy, it showed the partical size of most of cocoa nibs were less than 30μm, however, there was some large one could observed in 500 times magnification. After 36 h grinding, the partical size decrease during increase grinding time.
Stoll, Lina [Verfasser]. "Biochemische Indikatoren für Keimung und Fermentation in Samen von Kakao (Theobroma cacao L.) / vorgelegt von Lina Stoll". 2010. http://d-nb.info/1003971431/34.
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