Статті в журналах з теми "Cocoa flavor"
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1
Sukha, Darin A., Pathmanathan Umaharan, and David R. Butler. "The Impact of Pollen Donor on Flavor in Cocoa." Journal of the American Society for Horticultural Science 142, no. 1 (January 2017): 13–19. http://dx.doi.org/10.21273/jashs03817-16.
Анотація:
The flavor attributes of cacao (Theobroma cacao) is becoming an important consideration in trade specifically for fine or flavor cocoa. In this market segment, flavor along with other physical attributes, not only contributes to the quality of a cocoa lot but also the price premium obtained. Past studies have shown evidence of pollen parent effects on yield, bean size, and pod characteristics, but its effect on flavor attributes is not clearly understood. An incomplete diallel mating design involving five cacao cultivars [West African Amelonado (WAA), Imperial College Selection (ICS) 1, Iquitos Mixed Calabacillo (IMC) 67, and two Trinidad Selected Hybrids (TSH) coded as CCL 200 and CCL 201] with widely differing flavor attributes were used to investigate the magnitude of female and male parent effects on key intrinsic flavor attributes. The seeds derived from pods arising from these pollinations were fermented, dried, and made into cocoa liquor according to standardized methods. Flavor evaluations were carried out by a trained sensory panel for nine flavor attributes with five repetitions and hidden flavor reference controls. The study was conducted over two cocoa crop years. The results failed to detect dominant xenia effects for important ancillary flavor attributes (i.e., cocoa flavor, acidity, fruitiness, and floral flavors), but showed significant female parent effects for cocoa and floral flavors. Small but inconsistent male parent effects were seen for astringency. Lack of xenia effect for the major flavor attributes implies that the flavor quality of cocoa beans is determined principally by the genotype of the female parent.
2
Hunaefi, Dase, Sures Setiadi Tarigan, Elisabeth Dwinawati, Zen Fauzan Sholehuddin, Fahim Muchammad Taqi, and Yves Henri Marie Zeller. "Sensory Mapping of UHT Milk with Single-Origin Chocolate." Jurnal Teknologi dan Industri Pangan 34, no. 1 (June 27, 2023): 25–36. http://dx.doi.org/10.6066/jtip.2023.34.1.25.
Анотація:
Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and marketing of food product with chocolate flavor. As such, this study aims to describe UHT milk with single-origin chocolate through a complete sensory attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state attributes, 15 music attributes, 17 emotion attributes, 11 flavor attributes, and additional 70 color attributes. The complete sensory mapping test was performed using the CATA method based on attributes obtained from the FGD and analyzed using XLSTAT. The resulting product descriptions are as follows: cocoa Flores products were associated with soft and light textures, a need to focus and provide energy, pleasant classical and pop music, relaxed and warm emotions, flavors of ice cream, and light green, purple and brown colors. Cocoa Bali was linked to a smooth but rather hard texture, a need for rest and exercise, a cheerful musical style, happy emotions, a biscuit flavor, and a pink-yellow color. Cocoa Aceh was correlated with smooth and soft textures, state-of-the-art rest, energetic music, relaxed and energetic emotions, creamy flavor, and blue color. Meanwhile, cocoa Java was attributed with a smooth but rather hard texture, a state-of-the-art mood booster, cheerful music, relaxed emotions, ice cream flavor, and red-brown color. Thus, understanding specific sensory characteristics enables the producer to improve the product's development and marketing.
3
Michel, Stephanie, Luka Franco Baraka, Alfredo J. Ibañez, and Madina Mansurova. "Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process." Metabolites 11, no. 2 (January 26, 2021): 71. http://dx.doi.org/10.3390/metabo11020071.
Анотація:
Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor cocoa (FFC). The FFC has been distinguished from bulk cocoa for having a great variety of flavors. Aiming to differentiate the FFC bean origin of Peruvian chocolate, an analytical methodology using gas chromatography coupled to mass spectrometry (GC-MS) was developed. This methodology allows us to characterize eleven volatile organic compounds correlated to the aromatic profile of FFC chocolate from this geographical region (based on buttery, fruity, floral, ethereal sweet, and roasted flavors). Monitoring these 11 flavor compounds during the chain of industrial processes in a retrospective way, starting from the final chocolate bar towards pre-roasted cocoa beans, allows us to better understand the cocoa flavor development involved during each stage. Hence, this methodology was useful to distinguish chocolates from different regions, north and south of Peru, and production lines. This research can benefit the chocolate industry as a quality control protocol, from the raw material to the final product.
4
Purbaningrum, Krisna, Chusnul Hidayat, Lucia Dhiantika Witasari, and Tyas Utami. "Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain." Foods 12, no. 4 (February 14, 2023): 820. http://dx.doi.org/10.3390/foods12040820.
Анотація:
Cocoa fermentation is an essential process that produces flavor precursors. However, many small farmers in Indonesia directly dry their cocoa beans without fermentation due to low yield and long fermentation time, resulting in fewer flavor precursors and cocoa flavor. Therefore, this study aimed to enhance the flavor precursors, particularly free amino acids and volatile compounds, of unfermented cocoa beans by hydrolysis, using bromelain. Unfermented cocoa beans were previously hydrolyzed with bromelain at concentrations of 3.5, 7, and 10.5 U/mL for 4, 6, and 8 h, respectively. An analysis of enzyme activity, degree of hydrolysis, free amino acids, reducing sugar, polyphenols, and volatile compounds was then conducted using unfermented and fermented cocoa beans as negative and positive controls, respectively. The results showed that the highest degree of hydrolysis was 42.95% at 10.5 U/mL for 6 h, although it was not significantly different from the hydrolysis at 3.5 U/mL for 8 h. This indicates a higher reducing sugar and lower polyphenols content than unfermented cocoa beans. There was also an increase in free amino acids, especially hydrophobic amino acids, such as phenylalanine, valine, leucine, alanine, and tyrosine, and desirable volatile compounds, such as pyrazines. Therefore, this suggests that hydrolysis with bromelain increased the flavor precursors and cocoa-bean flavors.
5
Sari, Indah Anita, Bayu Setyawan, Marcelinus A. S. Adhiwibawa, and Agung Wahyu Susilo. "Chromatographic identification of leaf color characteristics on fine-flavor and bulk cacao as selection indicator." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, no. 1 (April 30, 2016): 1–9. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i1.210.
Анотація:
A problem encountered in plant breeding process to determine bean color quality of fine-flavor cocoa is a long selection period. Preliminary results indicatedthat the fine-flavor cocoa has a low color reflectance than bulk cocoa. The objectiveof this study is to find more applicable and easier method to do the early detectionof fine-flavor cocoa on the breeding population. Detection of the leaf color haracteristics was done by chromatographic and spectrophotometry analysis. hromatographic analysis was carried out in Kaliwining Experimental Station, IndonesianCoffee and Cocoa Research Institute using complete random design consistedof two types of cocoa; fine-flavor (10 clones) and bulk cocoa (10 clones). pectrophotometric analysis was conducted at Ma Chung University, Malang, East Java.Four clones of bulk cocoa and six clones of fine flavor cocoa were used in thisanalysis. The results of the study showed that the flush color characteristics of thefine-flavor cocoa were different from the bulk cocoa characteristics as shown bythe differences in the value of L*, b* and anthocyanin content. Flush characteristic s ofthe fine-flavor cocoa had brighter color, more toward green with higher yellowlevel, while the bulk cocoa had darker flush, red and lower yellow level. Thecolor parameter of L* and b* had a higher genetic variation compared with theenvironment variation. However, the parameter a* had a higher environmental variation compared with genetic variation. Grouping of fine-flavor cocoa and bulk cocoacould be done through the detection of flush anthocyanin content, when tendencyof flush anthocyanin content on fine-flavor cocoa was lower than bulk cocoa.The detection of flush color particularly L* and b* parameters through hromatographic analysis and anthocyanin content through spectrophotometric analysismay be used as a criteria for selection the fine flavor cocoa on seedling phase.
6
Sari, Indah Anita, Sobir ., Irvan Faizal, Agung Wahyu Susilo, Marcelinus A.S, Adhiwibawa ., and R. A. P. Nugroho. "Anthocyanin and Chlorophyll Content in Flush as Selection Markers on Fine Flavor Cocoa (Theobroma cacao L.)." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, no. 3 (December 31, 2016): 171–80. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i3.244.
Анотація:
Level of anthocyanin content in flush is different between fine flavor cocoa and bulk cocoa. This study was aimed to determine the potential of anthocyanin and chlorophyll content in flush as one of the selection indicator for fine flavor cocoa. Flush sampling was carried out at Cocoa Germplasm Collections in Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, while anthocyanin and chlorophyll analysis was conducted at Laboratory of Ma Chung Research Center for Photosynthetic Pigments, Ma Chung University, Malang.The research utilized a completely randomized design consisted of four genotypes of fine flavor cocoa, namely DR 2, ICCRI 02, DRC 16, PNT 16 and five genotypes of bulk cocoa, namely Sulawesi 1, MCC 01, MCC 02, KW 617 and PA 191.Each treatment was repeated three times. Anthocyanin and chlorophyll content in flush was measured. Anthocyanin analysis was done by destructive methods, while flush color was observed based on Munsell Color Chart for Plant Tissues Data analysis used orthogonal contrast, multivariate and simple correlation. The results showed that there were differences in flush color on fine flavor cocoa and that of bulk cocoa. The flush of the fine flavor cocoa had a tendency towards yellow and that of bulk cocoa had a tendency toward red with different levels of variation among genotypes. The analysis results of chlorophyll content in flush showed that chlorophyll content of fine flavor cocoa was higher than bulk cocoa with a range of 2376-3692 µmol/L for fine flavor cocoa and 1567-2628 µmol/L for bulk cocoa. On the contrary, anthocyanin content in fine flavor cocoa was lower than bulk cocoa with a range of 3.82-5.72 µmol/L for fine flavor cocoa and 6.01-11.88 µmol/L for bulk cocoa. The analysis results of orthogonal contrasts showed that chlorophyll content value was more stable than anthocyanin. There was negative relationship between anthocyanin and chlorophyll in flush with the regression Y = -221,1X + 3935 with a value of correlation r = -0.50. The anthocyanin and chlorophyll content in flush had a potential to be used as selection markers for fine flavor cocoa hybrid
7
Anita-Sari, Indah, Sobir Sobir, Agung Wahyu Susilo, Akhmad Hidayatullah, Pingkan Sugianto, and Irvan Faizal. "Genetic Diversity Analysis of Edel Cocoa Clones Parental Cross Using Maturase K (matK) Gene." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, no. 1 (April 30, 2018): 23. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i1.304.
Анотація:
Economically, cacao bean products are divided into fine flavor and bulk cocoa. Fine flavor cocoa has white color beans while bulk cocoa has purple color beans. Bean color of fine-flavor cocoa beans is determined by the presence of a double recessive gene which is inherited from Criollo cocoa type. Analysis of the genetic background in this study used maturase K (matK) gene to ascertain the identity of the genotypes which will be used as a parent in crossing of fine flavor cocoa plants. The study aimed to investigate the genetic background of the promising clones that will be used as a parent in breeding program on fine flavor cocoa based on maturase K (matK) gene in order to ensure the identity of the genotype that will be used in parent crossing and it had Criollo ancestor. DNA analysis was conducted at Agency for the Assessment and Application Technology (BPPT), Serpong, West Java. DNA analysis was conducted on eight genotypes consisting of four genotypes of fine flavor cocoa (ICCRI 02, DRC 16, PNT 16 and DR 2) and four genotypesof bulk cocoa (MCC 01, MCC 02, sulawesi 1, and KW 617). The results showed that Maturase K (matK) was one of chloroplastgene which could be used to study phylogenetic and evolution on cocoa. Two primers Mac 02 and Mac 09 were used for amplification of matK gene on cocoa with a rate of homology 99-100% with position 872 bp for Mac 02 and 1153 bp for Mac 09.The results of the phylogenetic analysis showed that the cocoa genotypes would be used as parent crossing included DR 2, ICCRI 02, DRC 16, PNT 16, MCC 01, MCC 02, Sulawesi 1, KW 617 and HJ 2 tended to have ancestral Criollo as female parent.
8
Aprotosoaie, Ana Clara, Simon Vlad Luca, and Anca Miron. "Flavor Chemistry of Cocoa and Cocoa Products-An Overview." Comprehensive Reviews in Food Science and Food Safety 15, no. 1 (November 18, 2015): 73–91. http://dx.doi.org/10.1111/1541-4337.12180.
9
Mota-Gutierrez, Barbosa-Pereira, Ferrocino, and Cocolin. "Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits." Nutrients 11, no. 4 (April 19, 2019): 884. http://dx.doi.org/10.3390/nu11040884.
Анотація:
Microbial communities are responsible for the unique functional properties of chocolate. During microbial growth, several antimicrobial and antioxidant metabolites are produced and can influence human wellbeing. In the last decades, the use of starter cultures in cocoa fermentation has been pushed to improve nutritional value, quality, and the overall product safety. However, it must be noted that unpredictable changes in cocoa flavor have been reported between the different strains from the same species used as a starter, causing a loss of desirable notes and flavors. Thus, the importance of an accurate selection of the starter cultures based on the biogenic effect to complement and optimize chocolate quality has become a major interest for the chocolate industry. This paper aimed to review the microbial communities identified from spontaneous cocoa fermentations and focused on the yeast starter strains used in cocoa beans and their sensorial and flavor profile. The potential compounds that could have health-promoting benefits like limonene, benzaldehyde, 2-phenylethanol, 2-methylbutanal, phenylacetaldehyde, and 2-phenylethyl acetate were also evaluated as their presence remained constant after roasting. Further research is needed to highlight the future perspectives of microbial volatile compounds as biomarkers to warrant food quality and safety.
10
Sabahannur, St, Nirwana Nirwana, and St Subaedah. "KAJIAN MUTU BIJI KAKAO PETANI DI KABUPATEN LUWU TIMUR, SOPPENG DAN BULUKUMBA." Jurnal Industri Hasil Perkebunan 11, no. 2 (December 15, 2016): 59–66. http://dx.doi.org/10.33104/jihp.v11i2.3412.
Анотація:
The research objective is to assess physical and sensory quality of dried cocoa beans producedin Bulukumba, Soppeng, and East Luwu Regions. The research was conducted by taking samples ofcocoa directly from farmers of those three districts, as the cocoa producer regions in South SulawesiProvince. The physical quality of the samples was examined in accordance with SNI 2323-2008 and forsensory testing, the samples were sent to Puslitkoka, Jember for flavor and aroma. Data analysis wascarried out using descriptive statistical analysis. The result shows that the beans from those three regionsdo not meet the standard of SNI 2323-2008 for water content, slaty beans, level of foreign objects andinsects, while the level of free fatty acid ranges from 1.02 – 1.65%. Total fat content of cocoa beans fromBulukumba region, higher than the others, is 35.74% and the pH level for all samples are neutral (6.47 –6.78). The result of sensory test shows that cocoa beans from Bulukumba region have astringent flavor,those from Soppeng region have very niceflowery flavor, and those from East Luwu shows half-fermentedcocoa beans and chocolate medium.Keywords: cocoa beans, physical quality, aroma, flavor
11
Mansur, Hanif Alamudin, Noor Harini, Elfi Anis Saati, D. Damat, W. Warkoyo, S. Sukardi, Vritta Amroini Wahyudi, et al. "Effectiveness of public service program related cocoa fermentation sop in increasing the knowledge of cocoa farmer." Journal of Community Service and Empowerment 4, no. 3 (November 8, 2023): 636–43. http://dx.doi.org/10.22219/jcse.v4i3.26038.
Анотація:
Cocoa farmers in this area were not familiar with post-harvest processing, usually, the cocoa bean was sold directly without any fermentation. This public service objective provides information on good quality control of cocoa plant beans, such as fermentation pH, sorting, and contained water content. Followed to improve the knowledge about fermented cocoa bean's characteristics, especially about fine flavor cocoa (FFC) which has a flavor profile and also several active compounds for healthy. Data collection was carried out by filling out questionnaires from 25 farmer respondents. The results of the service showed that as many as 52% of the respondents have been cocoa farmers for more than 5 years. Most of the cocoa farmers produced more than 500 kg/harvest. Many farmers do not ferment cocoa beans because the fermentation process takes a long time, while farmers want to sell cocoa beans quickly. This causes the selling price of cocoa beans to become low.
12
Erazo Solorzano, Cyntia Yadira, Vincenzo Disca, José Manuel Muñoz-Redondo, Diego Armando Tuárez García, Mónica Sánchez-Parra, Manuel Danilo Carrilo Zenteno, José Manuel Moreno-Rojas, and Raquel Rodríguez-Solana. "Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa." Foods 12, no. 5 (March 2, 2023): 1065. http://dx.doi.org/10.3390/foods12051065.
Анотація:
Cocoa (Theobroma cacao L.) is one of the most widely consumed edible seeds in the world affected by on-farm processing. This study investigated the effect of different drying techniques, namely oven drying (OD), sun drying (SD), and a modification of sun drying using black plastic sheeting (SBPD), on the volatile profile of fine-flavor and bulk cocoa varieties analyzed by HS-SPME-GC-MS. A total of sixty-four volatile compounds were identified in fresh and dried cocoa. As expected, the volatile profile was clearly modified after the drying step, showing strong differences among cocoa varieties, this factor and its interaction with the drying technique having greater influence according to the ANOVA simultaneous component analysis. A principal component analysis revealed a close relationship between the volatile content of bulk cocoa samples dried by the OD and SD techniques, whereas slight volatile modifications were perceived among fine-flavor samples dried using the three different techniques under study. Overall, the results provide the basis for the potential application of the simplest inexpensive SBPD technique in order to accelerate the drying process of sun drying and produce cocoa with similar (fine-flavor cocoa) or improved (bulk cocoa) aromatic quality to that formed using the traditional SD or the small-scale OD.
13
Ramlah, Sitti. "KARAKTERISTIK MUTU DAN CITARASA COKELAT KAYA POLIFENOL." Jurnal Industri Hasil Perkebunan 11, no. 1 (June 15, 2016): 23–32. http://dx.doi.org/10.33104/jihp.v11i1.3553.
Анотація:
Research of Flavor and Quality Characteristics of Rich Polyphenol Chocolate has been done.This research aims to understand the flavor and quality characteristics of polyphenol–rich chocolate,therefore can be used for functional food. Research method referred to Ramlah (2014), whereas cocoabeans roasting temperature was set on 40oC and 120oC and re-formulated without soy milk addition.Testing parameters are moisture content, protein as SNI 2323-2008 procedure, fat content as SNI 3749-2009 procedure, flavor test and polyphenol content using spectrophotometer analyzed in IndonesiaCoffee and Cocoa Research Institute, Jember. Results of this study concluded that chocolate madefrom fermented cocoa beans roasted at 40oC has the quality characteristics of the water content of2.03%; protein content of 11.15%; fat content of 48.67% and polyphenol content of 5.36%. Chocolateprepared from fermented cocoa beans roasted at 120oC has the quality characteristics of water contentof 1.43%; protein content of 8.84%; fat content of 53.39% and polyphenol content of 4.83%. In termsof flavor, overall panelists’ acceptance to chocolate F1 is to have good flavor and aroma and tend to beacidic, whereas chocolate F2 has very good flavor and aroma.Kata Kunci characteristics of quality, flavor, roasting, chocolate, Polyphenol.
14
Meersman, Esther, Jan Steensels, Nore Struyf, Tinneke Paulus, Veerle Saels, Melissa Mathawan, Leen Allegaert, Gino Vrancken, and Kevin J. Verstrepen. "Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production." Applied and Environmental Microbiology 82, no. 2 (November 20, 2015): 732–46. http://dx.doi.org/10.1128/aem.02556-15.
Анотація:
ABSTRACTMicrobial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations, the fermentation involved in the production of chocolate is still a spontaneous process that relies on the natural microbiota at cocoa farms. However, recent studies indicate that certain thermotolerantSaccharomyces cerevisiaecultures can be used as starter cultures for cocoa pulp fermentation. In this study, we investigate the potential of specifically developed starter cultures to modulate chocolate aroma. Specifically, we developed several newS. cerevisiaehybrids that combine thermotolerance and efficient cocoa pulp fermentation with a high production of volatile flavor-active esters. In addition, we investigated the potential of two strains of two non-Saccharomycesspecies that produce very large amounts of fruity esters (Pichia kluyveriandCyberlindnera fabianii) to modulate chocolate aroma. Gas chromatography-mass spectrometry (GC-MS) analysis of the cocoa liquor revealed an increased concentration of various flavor-active esters and a decrease in spoilage-related off-flavors in batches inoculated withS. cerevisiaestarter cultures and, to a lesser extent, in batches inoculated withP. kluyveriandCyb. fabianii. Additionally, GC-MS analysis of chocolate samples revealed that while most short-chain esters evaporated during conching, longer and more-fat-soluble ethyl and acetate esters, such as ethyl octanoate, phenylethyl acetate, ethyl phenylacetate, ethyl decanoate, and ethyl dodecanoate, remained almost unaffected. Sensory analysis by an expert panel confirmed significant differences in the aromas of chocolates produced with different starter cultures. Together, these results show that the selection of different yeast cultures opens novel avenues for modulating chocolate flavor.
15
Anitasari, Indah, Bayu Setyawan, and Agung Wahyu Soesilo. "Potential and Stability of Promising Fine Flavor Cocoa Clones in Different Seasons:." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 36, no. 2 (August 31, 2020): 109–19. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v36i2.434.
Анотація:
The intensity of vascular streak dieback (VSD) disease is one of the major causes of decreased fine flavor cocoa production in Indonesia; therefore, it is essentialto develop superior planting materials resistant to this disease. The purpose of the study was to conduct initial identification of yield potential and resistancelevel to VSD disease in several promising clones of fine flavor cocoa and to identify bean quality profile. This study was conducted at Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, Jember, Indonesia, with an altitude of 45 m above sea level (asl.) and C climate type, according to the Schmidt-Ferguson classification system. The study design used a complete randomized block design consisting of 13 promising clones and 3 superior clones of fine flavor cocoa as control. Each treatment was repeated 4 times in blocks, and each plot consisted of 5 plants. The results showed that PNT 16 was potential to be developed as a superior promising clone of fine flavor cocoa with high yield potential (66.6 pods/ tree/year equal to 2.52 kg dry bean/tree/year) and low VSD level (VSD score: 0.4) in first year of production (4 years old after planting). The superior promising clone of PNT 16 comprises of 35.1 beans per pod with good quality, weighed by 1.25 g/bean, and a higher percentage of white seeds above 80% (94.9%). Furthermore, the specifications of the main flavor attributes are similar to ICCRI 09 and dominated by the browned roasted, nutty and browned fruit aroma. Therefore, the clone has the potential to be developed as one of the special cocoa products.
16
Schouteten, Joachim J., Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki, and Koen Dewettinck. "Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate." Foods 12, no. 4 (February 19, 2023): 887. http://dx.doi.org/10.3390/foods12040887.
Анотація:
Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate. Therefore, this research focused on revealing the flavor perception of chocolate produced with microwave roasted cocoa beans assessed by both a trained panel and chocolate consumers. Samples of 70% dark chocolate produced from cocoa beans microwave roasted at 600 W for 35 min were compared with samples of 70% dark chocolate produced from cocoa beans convectively roasted at 130 °C for 30 min. Non-significant differences (p > 0.05) in the measured physical properties, such as color, hardness, melting, and flow behavior, showed that chocolate produced from microwave roasted cocoa beans can exhibit the same physical qualities as convection roasted chocolate. Moreover, combined discriminative triangle tests, with 27 judgements in total, performed by a trained panel, showed that each type of chocolate exhibited distinctive characteristics (d’-value = 1.62). Regarding the perceived flavor, “cocoa aroma” was cited as significantly higher for the chocolate produced from microwave roasted cocoa beans (n = 112) compared to chocolate produced from convection roasted cocoa beans (n = 100) by consumers. Both preference and willingness to buy were higher, though insignificant at a 5% level, for the microwave roasted chocolate. A final potential benefit (studied in this research) of microwave roasting cocoa beans is the reduced energy consumption, which was estimated at 75%. Taking all these results together, the microwave roasting of cocoa is shown to be a promising alternative to convection roasting.
17
Pokharel, Binod. "Cocoa Bean Fermentation: Impact on Chocolate Flavor and Quality." International Journal of Science and Research (IJSR) 12, no. 6 (June 5, 2023): 1668–74. http://dx.doi.org/10.21275/sr23614230652.
18
Mihai, Raluca A., Pablo A. Landazuri Abarca, Bryan A. Tinizaray Romero, Larisa I. Florescu, Rodica Catană, and Anush Kosakyan. "Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety “Arriba Nacional”." Plants 11, no. 7 (April 3, 2022): 976. http://dx.doi.org/10.3390/plants11070976.
Анотація:
Fine flavor cocoa is a unique category of cocoa that produces almonds with high aromatic potential and several sensory benefits that make it different from the basic or ordinary cocoas. Ecuador is the world’s leader in the production and export of fine flavor cocoa, responsible for 63% of the world’s total production due to the commercialization of the Arriba Nacional variety, known to possess an intense aroma that is unique in the cocoa world market. Besides its organoleptic specificity, this variety represents a source of important bioactive compounds associated with both sensory and health properties. This study evaluates the influence of an abiotic factor, nutritional soil status, on the phytochemical composition (methylxantines and phenolic compounds), and antioxidant and sensory properties of Arriba variety cocoa beans originating from three different geographical regions of Ecuador. We used the Diagnosis and Recommendation Integrated System (DRIS), Folin–Ciocalteau, high-performance liquid chromatography (HPLC), ABTS free-radical-scavenging activity, the α, α-diphenyl-β-picrylhydrazyl free-radical-scavenging method (DPPH), and Ferric reducing antioxidant power (FRAP) analysis to reveal a significant correlation between Mn ions and total phenolic content, a positive implication of N in methylxanthine composition and antioxidant properties, and the importance of Ca, Mg, and K ions in increasing the flavonoid and anthocyanin content of raw cocoa beans. We showed that these nutritional elements can interfere with the nutraceutical and sensory properties of cocoa beans, as Cu, Mg, and K are correlated with anthocyaninic content, while Fe, Ca, P and Zn influenced the flavonoid content. We underline that the Arriba variety is suitable not only for the production of high-quality chocolate, but also for the increasing worldwide nutraceutical market, generating qualitative and competitive products.
19
Sari, Indah Anita, and Agung Wahyu Susilo. "Performance of Some Promising Genotypes of Fine-flavour Cocoa Selected at Penataran Estate, East Java." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 30, no. 2 (August 31, 2014): 81–91. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v30i2.2.
Анотація:
Prelimanary selection at Panataran Estate, East Java found five genotypes of promising fine flavor cocoa (PNT 12, PT 16, PNT 17, PNT 18, and PNT 33B) which had high yielding potency and estimated tolerant to VSD valuation of superior characters in each accession was important as base to be developed in multilocation test. The research was conducted in Penataran Estate, PTPN XII using single plot design and consisted of five fine flavor cocoa genotypes (PNT 12, PNT 16, PNT 17, PNT 18, and PNT 33B) and two genotypes as control (DR 2 and DRC 16). Each genotype consisted 33 plants (seven years old). Yield potential, score of VSD resistance, yield quality and morphology of stomata characters were observed. The analysis results showed that PNT 16 and PNT 12 had the highest of yield potential (1.46 and 1.10 kg/plant/year) respectively. PNT 16 also showed VSD scoring value low and stable on two years observation (2012-2013). Increasing pod number in 2013 was caused by recovery of the plant from VSD attack. Number of stomata on young leaf (flush) on PNT 16, PNT 17, PNT 18, and PNT 33B was lower than DR 2. Size of stomata qualitatively was different in each number. Characters of yield quality as pod lengh, pod weight, and pod girth on five promising clones were not as significantly different compared to control. Five fine flavor cocoa promising genotypes had white bean percentage more than 80 percent. Character of dry weight per bean on five fine flavour cocoa promising genotypes showed smaller than DR 2 but were not significantly different compared to DRC 16.
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Martins, Lucimara Miranda, Ligia Regina Radomille de Santana, Leonardo Fonseca Maciel, Sergio Eduardo Soares, Adriana Cristina Reis Ferreira, Aline Camarão Telles Biasoto, and Eliete da Silva Bispo. "Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans." Research, Society and Development 12, no. 4 (April 16, 2023): e22912440782. http://dx.doi.org/10.33448/rsd-v12i4.40782.
Анотація:
The distinct properties of cocoa beans may be due to their different geographical and genetic origins which lead to chocolates with different characteristics. This study aimed to evaluate dark chocolate samples made with hybrid cocoa cultivated in the Bahia State, Brazil, regarding the composition of bioactive compounds (spectrophotometry, High Performance Liquid Chromatography) and the sensory characteristics (Quantitative Descriptive Analysis-QDA®), and acceptance test). External preference mapping was conducted by first using principal components analysis (PCA) on the QDA data, and then relating consumer preference (overall liking) to this PCA space by regression analysis. Significant differences among the cocoa varieties were found. Chocolate samples that showed lower acceptability also presented higher content of theobromine, caffeine, anthocyanins, and gallic acid which conferred greater intensities of bitterness, astringency, and intense cocoa flavor. Lower levels of methylxanthines, monomeric phenolic compounds, and anthocyanins allowed the highlight of fruity, sweet and caramelized notes, which contributed to greater acceptance of the chocolate samples. Therefore, these characteristics can be recognized as consumer preference drivers (negative and positive, respectively) for the high cocoa chocolates. It seems that higher values of ephicatechin and catechin had no negative contribution to the flavor of the chocolate samples. The findings of this study can be used in agriculture and in the cocoa/chocolate industry, suggesting the potential and applicability of promising hybrid cocoa, with important characteristics, representing a genetic material of great quality, that may be classified as fine flavor cocoa, associating greater value to the product, and contributing to meet consumer needs.
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Febri Dwi Prasetyanto, Rosiana Ulfa, and Restiani Sih Harsanti. "PROSES PENYANGRAIAN BIJI KAKAO (Theobroma cacao L) PABRIK PAGERGUNUNG GLENMORE." JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) 4, no. 1 (March 31, 2022): 27–31. http://dx.doi.org/10.36526/jipang.v4i1.2676.
Анотація:
The roasting stage is one of the most important steps in the manufacture of cocoa powder. In the roasting process, a distinctive flavor and color are formed, besides that it will reduce the acid content in cacao, cell wall swelling is caused by protein hydrolysis and water absorption. However, the color and flavor formed still vary greatly depending on the length of the roasting process, temperature, and the tools used. The Field Work Practice (PKL) activities carried out aim to find out the cocoa processing process to become the final product. There are two types of cocoa produced at the Pagergunung factory, namely edel, and bulk types. The stages of cocoa processing carried out at the Pagergunung Factory include the stages of receiving, fermenting, drying, tempering, sorting, mixing, and packaging. One of the processes that determine the distinctive flavor and color of chocolate products is the roasting process. The roasting process carried out at the Pagergunung Glenmore Factory is carried out as much as 10 kg per roast at a temperature of 100°-120°C to make the texture of the cocoa beans more crunchy even though there is a weight loss of 1.5 kg. With this roasting method, the signature chocolate of the Glenmore Pager Mountain Factory is produced.
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Anita-Sari, Indah, Rudi Hari Murti, Misnawi, Eka Tarwaca Susila Putra, Bayu Setyawan, and Agung Wahyu Susilo. "Flavor Characteristics of Three Indonesian Cocoa Clones in Four Environments." Agronomy 13, no. 10 (October 23, 2023): 2658. http://dx.doi.org/10.3390/agronomy13102658.
Анотація:
The non-aromatic genotypes are known to possess the capacity to produce aromatic cocoa beans when planted in strategic environments with specified soil compositions. Therefore, this study aimed to identify genetic responses to the flavor of cocoa beans in different growing environments. A total of three superior cocoa clones, namely the aromatic (MCC 02) and non-aromatic genotypes (Sulawesi 1 and Sulawesi 2), were used. A completely randomized block design was utilized with three replications at four locations with different agro-climatic types, including Jember in East Java (dry area, low land), Pringsewu (dry area, low land), Pesawaran (wet area, medium land) in Lampung, and Soppeng in South Sulawesi (dry area, medium land), which served as the control location of FFC producers. Additionally, the sensory properties were assessed by three trained and certified panelists. The results showed that both genetic and environmental factors significantly influenced the flavor characteristics of Indonesian cocoa beans. Non-aromatic genotypes cultivated in Pesawaran and Soppeng demonstrated the ability to produce aromatic beans. Significant differences were observed in the volatile characteristics of aromatic and non-aromatic genotypes. Compounds such as alkaloids, pyrazine, and alcohol dominated cocoa beans produced in the aromatic group, while non-aromatic genotypes were dominated by terpenoids. Variations in elements and soil conditions contributed to the changes in the sensory characteristics of cocoa beans, ultimately leading to aromatic characteristics.
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Murtiningrum, Murtiningrum, Isak Silamba, Parlindungan Sijabat, Sritina N. P. Paiki, and Zita L. Sarungallo. "Chemical and Organoleptic Characteristics of Cocoa Powder from Fermented and Unfermented Cocoa Beans from Masni District and Sidey in Manokwari Regency." Indonesian Journal of Food Technology 2, no. 1 (June 30, 2023): 67. http://dx.doi.org/10.20884/1.ijft.2023.2.1.9083.
Анотація:
beverage industry, such as chocolate drinks and ingredients for cakes, puddings, and ice cream. The fermentation process of cocoa beans is one of the determining factors for the quality of cocoa powder products produced. This is because during the fermentation process, physical, chemical, and organoleptic characteristics are formed, which become the standard for high-quality cocoa powder products. One of the factors that influences the success of the cocoa bean fermentation process is the fermentation time. The right fermentation time is expected to produce high-quality cocoa beans with a distinctive chocolate flavor, according to consumer preferences. The aim of this study was to determine the chemical, and organoleptic characteristics of cocoa powder from cocoa beans originating from Masni District and Sidey District with different fermentation times. The study consisted of six treatments: cocoa beans processed by the community (BKT), cocoa beans without fermentation (BKTF), cocoa beans fermented for 3 days (BK3), 4 days (BK4), 5 days (BK5), and 6 days (BK6). The differences between the treatments of unfermented cocoa beans and the fermentation time affect the physicochemical and organoleptic characteristics of the resulting cocoa powder. The fermentation process tends to improve the color of cocoa powder from dark brown to a lighter shade of brown, increase the moisture content, decrease the fat content, and significantly influence the organoleptic characteristics. Fermenting cocoa beans for 5 days results in cocoa powder with the best physical, chemical, and organoleptic characteristics. The organoleptic test of cocoa powder from cocoa beans fermented 5 days (BK5) show a slightly light brown to brown color, a strong to very strong cocoa powder flavor, a taste from less bitter to moderately bitter, and acidity levels from less acidic to moderately acidic.
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Şahin, Ertan, Esra Çapanoğlu, Aslı Can Karaça, and Aslı Barla Demirkoz. "Extraction of Cocoa Butter from by-product Cocoa Bean Shells by using SC-CO2 Extraction and Investigation of Flavour Profile and Antioxidant Capacities." Records of Agricultural and Food Chemistry 2, no. 2 (December 30, 2022): 27–40. http://dx.doi.org/10.25135/rfac.7.2204.2419.
Анотація:
Recently, sustainability in terms of making the life of humanity permanent is being by far the most important subject. In this study, the production of cocoa bean shell fat, a by-product obtained from supercritical carbon dioxide (SC-CO2) extraction, and cocoa butter were compared in terms of antioxidant capacity, fatty acid composition, and flavor profile. In addition, Soxhlet method was used for the comparison of extraction yield. Extract of cocoa bean shell was obtained by supercritical extraction method with 70% yield. Fatty acid composition and flavor profile were determined using Gas Chromatography/Mass Spectrometry (GC-MS) and Dynamic Headspace-GC/MS, respectively. The yield of the cocoa bean shell extract was 4.15% at Soxhlet and 15.09% and 10.31% at SC-CO2 extraction. The fatty acid constituents extracted using SC-CO2 ranged from 23.62% to 23.72% palmitic acid, 30.83% to 31.28% stearic acid, 32.19% to 32.41% oleic acid, and 9.35% to 9.61% linoleic acid. Physicochemical properties and fatty acid composition of SC-CO2 extracted cocoa bean shell fats content were found to be comparable to that of commercial cocoa butter. Antioxidant capacity of the obtained extract in terms of β-carotene linoleic acid method and total phenolic content were found to be lower than that of cocoa butter.
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Cempaka, Laras, Dhita Noor Annisaa, Wahyudi David, and Kurnia Ramadhan. "Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA)." Asia Pacific Journal of Sustainable Agriculture, Food and Energy 11, no. 1 (July 11, 2023): 29–36. http://dx.doi.org/10.36782/apjsafe.v11i1.209.
Анотація:
Chocolate drinks are widely consumed due to their rich flavor and polyphenol content. Previous research has highlighted the flavor richness and high polyphenol content of Arabica coffee. This study aims to examine the effects of adding Arabica coffee on the physical characteristics and sensory profiles of chocolate drinks. The composition of the chocolate drinks used in this study includes fermented cocoa powder, Java Preanger Arabica coffee powder, Cascara Arabica, and stevia sweetener. Physicochemical analysis methods encompass color testing, pH measurement, and total soluble solids (TSS) determination. The five tested formulations resulted in a slightly dark yellowish-red color, with pH values ranging from 5.82 ± 0.10 to 6.22 ± 0.08, and TSS content ranging from 5.17 ± 0.76 to 5.90 ± 0.46. In addition to physicochemical analysis, sensory analysis was conducted using the Check-All-That-Apply (CATA) method facilitated by XLSTAT. Although no formulations matched the ideal product, the most preferred formulation consisted of 80% cocoa and 20% coffee, attributed to its sweet flavor. With lower percentages of coffee addition, attributes such as chocolate flavor, sweetness, caramel flavor, and milk flavor became more prominent in the chocolate drinks.
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Tunjung-Sari, Ariza Budi, Fitrih Salsabilah Prameswari, Maria Belgis, and Winda Amilia. "Sensory Profile of Cocoa Powder Using Analytical Hierarchy Process." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, no. 3 (December 30, 2022): 211–20. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i3.514.
Анотація:
Cocoa powder comes with various attributes in its taste affecting consumer acceptance. The analytical hierarchy process (AHP) approach can be used to identify the effect of each attribute on the sensory profile of cocoa powder. This present study used the AHP approach to determine the degree of importance of sensory attributes on several types of cocoa powder and find the type with the best sensory profile. Cocoa powder comes from cocoa beans made through fermentation and non-fermentation process. In addition, we used non-fermented cocoa powder treated with water and incubated at 45oC for 4, 8, and 16 hours later named as incubated cocoa powder. Then, the sensory attributes of fermented cocoa powder were used as the reference in assessing the sensory profile of incubated cocoa powder, including the one going through the treatment. The sensory analysis performed by trained panelists revealed 11 attributes that made up the flavor profile of cocoa powder. Of these 11 attributes, only 4 were considered primary attributes with a high degree of importance, including chocolate (23.7%), sweet (19.9%), caramel (11.8%), and nutty (10.9%). Other attributes had a lower degree of importance, including creamy (7.4%), fruity (6.5%), green (5.4%), flowery (4.8%), astringent (4.5%), bitter (3.1%), and acid (2.2%). AHP also ranked the incubated cocoa powder based on the similarity of the flavor profile with fermented cocoa powder. Nonfermented cocoa powder without treatments fell into the lowest rank, while nonfermented cocoa powder with treatments fell into a higher category in the following order: 8 hours > 16 hours > 4 hours. To summarize, AHP can be used in decisionmaking affected by many factors. AHP has been proven effective in determining the sensory profile of cocoa powder, especially in choosing the attribute withthe highest effect. In addition, AHP helps determine the best treatment for incubated cocoa powder to produce the most similar sensory profile to fermented cocoa powder.
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Djaafar, Titiek Farianti, Dhea Cynthia Monika, Tri Marwati, Priyanto Triwitono, and Endang Sutriswati Rahayu. "Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus plantarum HL-15 as Culture Starter and Fermentation Box Variation." Digital Press Life Sciences 2 (2020): 00008. http://dx.doi.org/10.29037/digitalpress.22332.
Анотація:
<div>Cocoa powder is made from fermented cocoa beans which are separated from fat, grounded and sifted to produce a powder. The fermentation stage is an important stage in processing cocoa beans for chocolate flavor formation. The traditional fermentation done by farmer triggers fungal growth that can produce a toxin called mycotoxin. The use of lactic acid bacteria in cocoa beans fermentation has been known to inhibit the growth of mycotoxin-producing fungi. The addition of Lactobacillus plantarum HL 15 as a culture starter has known as an antifungal. The objective of this research is to study the effect of Lactobacillus plantarum HL 15 as culture starter and fermentation box variation on microbiology, chemical and sensory characteristics of cocoa powder. Cocoa beans fermentation was conducted by starter culture addition and without starter culture addition and then using a new fermentation box and old fermentation box. The analysis of cocoa powder was carried out include water content, pH, fungi contamination, and sensory evaluation on color, flavor and taste of the cocoa powder. The result showed that water content (3.85 % to 4.55%), pH (4.85 to 4.95), and sensory evaluation is not significant differences for all treatment. The addition of Lactobacillus plantarum HL 15 as a culture starter in old and new fermentation boxes has a smaller lever of fungi contamination compare to the treatment without Lactobacillus plantarum HL 15 as culture starter.</div>
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Collin, Sonia, Toine Fisette, Anne Pinto, Jesus Souza, and Hervé Rogez. "Discriminating Aroma Compounds in Five Cocoa Bean Genotypes from Two Brazilian States: White Kerosene-like Catongo, Red Whisky-like FL89 (Bahia), Forasteros IMC67, PA121 and P7 (Pará)." Molecules 28, no. 4 (February 6, 2023): 1548. http://dx.doi.org/10.3390/molecules28041548.
Анотація:
Fine-grade cocoa beans are characterized by their great organoleptic quality. Brazilian cocoa producers increasingly privilege organoleptic quality over yield. Catongo and FL89, fine Brazilian cocoa genotypes from Bahia, are characterized by particular flavors (respectively, kerosene and whisky). The beans IMC67, PA121, and P7 from the state of Pará are genotypes that have high resistance to diseases. Solvent-assisted flavor evaporation (SAFE) aroma extraction was used here to identify and quantify the volatile compounds discriminating these genotypes. The results show that the kerosene aroma of Catongo is likely due to the presence, at high levels, of ethyl acetate and isobutyl acetate. On the other hand, ethyl benzoate, heptanoate, and octanoate, trans-2-nonenal, 1-octen-3-ol, and 3-methylbutanol could play a key role in the whisky notes of FL89. Heptan-2-ol, heptan-2-one, nonan-2-one, linalool (although still more concentrated in IMC67 from Pará state), benzaldehyde, and phenylacetaldehyde also discriminate these beans. Other compounds, although not discriminating, appear important in determining their aromatic quality. The PCA showed that cocoa from Pará state formed a cluster due to similar aromas, while FL89 was the most distinct among the genotypes. Beans from Brazil show great potential and diversity for the fine cocoa market.
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Paula, Nélio Ranieli F., Érica O. Araújo, Emily E. Almeida, and Aretha Steffany da Silva Rezende. "Physicochemical and Sensory Quality of Fermented Milk With Different Blends of Theobroma grandiflorum and Theobroma cacao." Journal of Agricultural Science 12, no. 5 (April 15, 2020): 131. http://dx.doi.org/10.5539/jas.v12n5p131.
Анотація:
The production of fermented milk added of fruits is a considerable alternative for dairy industries and can constitute a rational and logical form of different types of processing, in various flavors, being part of a promising market in the Brazilian scenario. In view of the above, the present study aimed to research the biotechnological processes of production of fermented milk with different blends of cupuaçu (Theobroma grandiflorum) and cocoa (Theobroma cacao). The experimental design used was completely randomized, with six treatments, consisting of different concentrations of pulp (blends) of cocoa and cupuaçu (T1: 100% cupuaçu, T2: 100% cocoa, T3: 50% cupuaçu + 50% cocoa, T4: 60% cupuaçu + 40% cocoa, T5: 70% cupuaçu + 30% cocoa, and T6: 80% cupuaçu + 20% cocoa) and four replicates. The results showed that the production of fermented milk added with 100% cocoa and 70% cupuaçu + 30% cocoa showed good lightness, yellowish color, slight sweetness and moderate acidity, according to the data of a*, b*, %Brix and pH. Fermented milk added of 100% cupuaçu, 70% cupuaçu + 30% cocoa and 60% cupuaçu + 40% cocoa had greater acceptability in regard to color and texture, while fermented milk added of 70% cupuaçu + 30% cocoa had the highest values of acceptability for aroma and flavor. The production of fermented milk with the use of different regional raw materials is feasible, because there is great potential as a sustainable alternative, and the addition of pulp of Amazonian fruits promotes greater nutritional and sensory value in fermented milk, contributing to the regional economy.
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Hadi, Abdul, and Nadia Siratunnisak. "Pengaruh Penambahan Bubuk Coklat terhadap Sifat Fisik, Kimia, dan Organoleptik Minuman Instan Bekatul." AcTion: Aceh Nutrition Journal 1, no. 2 (November 16, 2016): 121. http://dx.doi.org/10.30867/action.v1i2.22.
Анотація:
The instant beverage product ingredients bran is a powder made from rice bran with the addition of sugar, saffron and cocoa powder. The addition of the cocoa powder bran instant drinks can enhance the flavor of drinks, so the demand by the public and boost the selling price of rice bran. This study is experimental by using bran as the manufacture of beverages physical, chemical and organoleptic. The experimental design used was completely randomized design (CRD) with 4 treatments with 3 repetitions. Based on the physical properties of rice bran instant drink water content showed that the more the addition of cocoa powder the higher the water content, pH is highest in treatment T3 (BC 250, BK 250), while the ash content is highest in the control treatment. Based on the organoleptic test of the instant beverage bran with the addition of 350, 300, 250 grams of cocoa powder to the acceptability of flavor, color, aroma and texture result of variance (ANOVA) significantly affect the taste, aroma, color, texture in instant drinks bran. The impact of the addition of cocoa powder in instant drinks bran to the taste, aroma, levels of protein, fiber, starch, pH, moisture content and ash content with a variety of treatments (T0, T1, T2, and T3). Keywords: Rice bran, cocoa powder, physical and chemical properties
31
Juvinal, Joel G., Hans De Steur, Joachim J. Schouteten, Dimas Rahadian Aji Muhammad, Alma A. De Leon, Koen Dewettinck, and Xavier Gellynck. "Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder." Foods 12, no. 9 (April 26, 2023): 1797. http://dx.doi.org/10.3390/foods12091797.
Анотація:
Due to its nutritional quality and palatability, chocolate milk beverages are gaining popularity globally. Alkalized cocoa powder is mostly used in its production since it provides for more intense color and dispersibility, but it has a negative effect on the phytochemical content of cocoa powder. Studies have suggested that water buffalo milk is superior to other milk due to its higher protein content and superior emulsion properties. As such, this study investigated the physico-chemical characteristics, sensory profile, and consumer acceptability of commercial and prototype water buffalo chocolate milk incorporated with alkalized and natural cocoa powder. Based on four buffalo chocolate milk samples, consumer acceptance was assessed by 120 consumers, which was combined with descriptive sensory data using a trained panel (n = 8) to determine drivers of liking. Compositional proximate analysis of alkalized and natural cocoa powders showed a significant difference in pH, moisture content, ash content, and fat content. Descriptive analysis showed that 8 out of 13 attributes (color, visual sandiness, cocoa and vanilla aroma, smoothness, creaminess, vanilla taste, and chocolate aftertaste) were effective discriminators of sensory attributes. Overall, buffalo chocolate milk samples were equally liked, but hedonic ratings of the individual attributes revealed that the samples were statistically different for color, viscosity (mouthfeel), and chocolate flavor. Partial least square regression (PLSR) identified chocolate flavor, viscous appearance, viscous mouthfeel, and bitter aftertaste as positive “drivers of liking”. The darker color provided by alkalized cocoa powder did not increase consumer liking. The purchase intention was equal for all chocolate milk samples, whether alkalized or natural. Both cocoa powders showed comparable performance in the manufacture of buffalo chocolate milk. Using natural cocoa powder may be beneficial to local producers of cocoa powder and cocoa farmers since it is easier to produce, while it can provide a marketing advantage for dairy beverages in the global trend of going back to “organic” and “natural”.
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Luna, Fabienne, Dominique Crouzillat, Loïc Cirou, and Peter Bucheli. "Chemical Composition and Flavor of Ecuadorian Cocoa Liquor." Journal of Agricultural and Food Chemistry 50, no. 12 (June 2002): 3527–32. http://dx.doi.org/10.1021/jf0116597.
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Scalone, Gustavo Luis Leonardo, Kathrin Textoris-Taube, Bruno De Meulenaer, Norbert De Kimpe, Johannes Wöstemeyer, and Jürgen Voigt. "Cocoa-specific flavor components and their peptide precursors." Food Research International 123 (September 2019): 503–15. http://dx.doi.org/10.1016/j.foodres.2019.05.019.
34
Godočiková, Lucia, Eva Ivanišová, Grzegorz Zaguła, Luis Noguera-Artiaga, Ángel A. Carbonell-Barrachina, Przemysław Łukasz Kowalczewski, and Miroslava Kačániová. "Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates." Molecules 25, no. 16 (August 11, 2020): 3648. http://dx.doi.org/10.3390/molecules25163648.
Анотація:
The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids’ content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.
35
Shahama, K., M. G. Anjaly, G. K. Rajesh, M. Sneha, P. Sanjay, Anjali Palakkeel, Anjana Narayanan, Aparna Suresh, and Jaseera Nasrin. "Development and Performance Evaluation of a Cocoa Bean Sheller cum Winnower." International Journal of Environment and Climate Change 13, no. 4 (March 9, 2023): 56–63. http://dx.doi.org/10.9734/ijecc/2023/v13i41712.
Анотація:
Cocoa (Theobroma cacao L.) is a commercial plantation crop in India. It is the main raw material in the production of chocolates, cosmetics, health drinks, pharmaceuticals etc. Shelling is one of the primary unit operation and critical step in the processing of chocolate. It affects the quality of the cocoa nibs in terms of flavor and purity. The present study focuses on the development of a cocoa bean sheller cum winnower and its performance evaluation in terms of percentage of cracked and uncracked beans, shelling efficiency, capacity, cleaning efficiency and energy requirement. Roasted cocoa beans were shelled using the developed cocoa bean sheller, which were further subjected to winnowing operation using cocoa bean winnower to separate the shells from the nibs. The shelling efficiency of the developed cocoa bean sheller and cleaning efficiency of the winnower were found to be 98 % and 90.38% respectively.
36
Muzaifa, Murna, Yusya Abubakar, and Faitzal Haris. "Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh." Jurnal Teknologi dan Industri Pertanian Indonesia 9, no. 2 (October 1, 2017): 50–54. http://dx.doi.org/10.17969/jtipi.v9i1.5975.
Анотація:
Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and much-loved flavour known as “chocolate”. Fermentation involves a number of specific microorganisms that play a role during fermentation. The aim of this research was to analized microorganism growth profil of Aceh cacao during fermentation. Fermentation was conducted on 6 days with different aerations (agitation every 24 and 48 hours). The result showed that growth profile of microorganism during fermentation relatively had similar trend. Yeast dominated on the early fermentation, lactid bacteria reached the higest population on day 3 and acetic acid bacteria on day 4. Better quality of fermented cacao was resulted on every 48 hours of agitation that reached 70,19% of full fermentation.
37
Muzaifa, Murna, Yusya Abubakar, and Faitzal Haris. "Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh." Jurnal Teknologi dan Industri Pertanian Indonesia 9, no. 2 (October 1, 2017): 50–54. http://dx.doi.org/10.17969/jtipi.v9i2.5975.
Анотація:
Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and much-loved flavour known as “chocolate”. Fermentation involves a number of specific microorganisms that play a role during fermentation. The aim of this research was to analized microorganism growth profil of Aceh cacao during fermentation. Fermentation was conducted on 6 days with different aerations (agitation every 24 and 48 hours). The result showed that growth profile of microorganism during fermentation relatively had similar trend. Yeast dominated on the early fermentation, lactid bacteria reached the higest population on day 3 and acetic acid bacteria on day 4. Better quality of fermented cacao was resulted on every 48 hours of agitation that reached 70,19% of full fermentation.
38
Sanni, D. M., T. H. Fatoki, and O. V. Omotoyinbo. "Comparative Evaluation of Computational and Experimental Analysis of Polyphenol Oxidase from Cocoa (Theobroma cacao L.)." Journal of Microbiology and Biotechnology Research 7, no. 1 (March 29, 2017): 18. http://dx.doi.org/10.24896/jmbr.2017714.
Анотація:
Cocoa (Theobroma cacao L.) is a cash crop of huge economic significance in the world and the key raw material for chocolate manufacturing. Polyphenol oxidases (PPOs) are copper containing oxidoreductases that catalyze the hydroxylation and oxidation of phenolic compounds in the presence of molecular oxygen. The PPO presence and activity during fermentation and drying of cocoa beans is responsible for the development of flavor precursors. In this study, bioinformatics analysisof PPO from cocoa was done using standard bioinformatics tools such as Blastp, Hmmer, ClustalO, OMABrowser, EMBOSS and Swissmodel. The result showed that cocoa PPO homologs include Citrus sinensis, Populus euphratica, Gossypium raimondii, Litchi chinensis, Dimocarpuslongan, Canarium album, while the orthologsobtainedinclude Sorghum bicolor, Zea may, Manihot esculenta and Vitis vinifera among others.PPO of Solanum lycopersicum (tomato) was found to be a distant homolog of cocoa PPO, and that this evolutionary relationship implicated Witches’ Broom Disease (WBD). The computed physicochemical properties were in alignment with the experimental results. Keywords: Polyphenol Oxidase, Cocoa, Theobroma cacao L., Computational Analysis, Experimental Analysis.
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Tušek, Kristina, Davor Valinger, Tamara Jurina, Tea Sokač Cvetnić, Jasenka Gajdoš Kljusurić, and Maja Benković. "Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques." Separations 11, no. 4 (April 19, 2024): 128. http://dx.doi.org/10.3390/separations11040128.
Анотація:
Theobroma cacao L. seeds, commonly known as cocoa beans, are the foundation for cocoa and chocolate production. Following harvest, these beans undergo a multi-step processing chain including fermentation, drying, roasting, and grinding. This process yields cocoa solids, cocoa butter, and cocoa powder—all fundamental ingredients in the food and beverage industry. Beyond its sensory appeal (flavor, aroma, and texture), cocoa has garnered significant interest for its potential health benefits attributed to a rich profile of bioactive compounds. Cocoa is a well-documented source of polyphenolics, specifically flavanols, alongside methylxanthines, phytosterols, and dietary fibers. These constituents have been associated with a diverse range of bioactivities, including antioxidant, anti-carcinogenic, anti-diabetic, anti-inflammatory, anti-obesity, and anti-allergenic properties, potentially contributing to overall health maintenance. Efficient extraction techniques are crucial for maximizing the recovery of these valuable bioactive components from cocoa plant material. Modern methods are continuously being explored to optimize this process. This review focuses on the established health benefits associated with the bioactive compounds present in cocoa. Additionally, it will explore and discuss contemporary approaches for the extraction of these bioactive compounds from this plant source.
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Awaliyah, Fitri, Jumriah Langkong, and Adiansyah Syarifuddin. "An overview: the effect of fermentation and roasting methods on cocoa quality." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (September 1, 2023): 012160. http://dx.doi.org/10.1088/1755-1315/1230/1/012160.
Анотація:
Abstract Cocoa is Indonesia’s most important commodity and one that can contribute to economic development but has a problem, which is the low quality of cocoa produced. Differences in cocoa type, roasting and fermentation affect the quality content of cocoa such as antioxidants, free fatty acid and the fat profile of cocoa. Of the different methods of cocoa bean processing that affect the changes in antioxidant compounds are fermentation and roasting. Fermentation is best with 6 days in producing the aroma flavor of cocoa precursors and bulk cocoa type with an optimal time of 5-7 and fine cocoa type with an optimal time of 3-4 days. Superheated steam method slows down the rate of decline in antioxidant content, this condition is different from the conventional roasting method commonly used because it removes a lot of cocoa antioxidant content and accelerates the decline in antioxidant activity. Non-fermentation treatment results in low free fatty acid values while fermentation treatment can increase free fatty acid content but can be controlled by the addition of alkalization. on the fat profile geographical location such as differences in country of origin affects the content of fatty acid composition but fermentation and roasting processes has no significant effect on the fatty acid composition of cocoa.
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Weikart, Daphne, Vijaya Indukuri, Kathryn Racine, Andrew Neilson, and Joshua Lambert. "Impact of Fermentation and Roasting on the Gut Health Protective Effects of Cocoa in High-Fat Diet Fed Mice." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1542. http://dx.doi.org/10.1093/cdn/nzaa068_027.
Анотація:
Abstract Objectives Chronic inflammation is an important driver of co-morbidities of obesity. Studies have indicated that cocoa (Theobroma cacao) and cocoa polyphenols can exert anti-inflammatory and anti-obesity properties in animal models. Fermentation and roasting are important for flavor and aroma development of cocoa but have been reported to decrease total phenolic content (TPC). The effect of these processing steps on anti-inflammatory bioactivity has not been examined in vivo. We examined the impact of fermentation and roasting on the anti-obesity and gastrointestinal protective effects of cocoa in high fat diet (HFD)-fed mice. Methods Male and female mice were fed HFD for 9 wks to induce obesity and then randomized to receive either HFD or HFD supplemented with one of seven cocoa powders (80 mg/g diet) for an additional 8 wks. The cocoa powders differed in terms of roasting (no roast or 30 min at 120°C or 170°C) and fermentation (no, cool, or hot). Body weights were measured weekly. Following euthanasia, serum and cecal digesta were collected. Visceral fat, liver, and spleen were collected and weighed. Small intestine and colon were collected and measured. Prior to euthanasia, gut permeability was measured in a subset of mice from each group. Results Mice treated with cocoa-supplemented diets had lower rate of weight gain: final body weights were 9–13% and 5–19% in males and females, respectively. Cocoa treatment also resulted in longer colon lengths (18–26% in males and 11–24% in females) and reduced gut permeability (50–75% lower) compared to HFD-fed controls indicating reduced colonic inflammation. While fermentation and roasting did impact chemistry and bioactivity, the unfermented, unroasted cocoa was not necessarily the most effective, and some combinations resulted in equivalent or improved bioactivity. Cytokine and microbial composition analysis are ongoing. Conclusions Our results show that all treatments mitigated weight gain, colon inflammation, and gut permeability induced by HFD. The degree of fermentation and roasting and TPC may not predict efficacy. This indicates that it may be possible to develop processing steps to optimize both cocoa flavor and health-related bioactivity. Funding Sources This work was funded by USDA AFRI.
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Goya, Luis, John Edem Kongor, and Sonia de Pascual-Teresa. "From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action." International Journal of Molecular Sciences 23, no. 22 (November 18, 2022): 14365. http://dx.doi.org/10.3390/ijms232214365.
Анотація:
Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans negatively influence the taste, confer the astringency and bitterness, and affect the stability and digestibility of the cocoa products. It is, therefore, necessary to process cocoa beans to develop the characteristic color, taste, and flavor, and reduce the astringency and bitterness, which are desirable in cocoa products. Processing, however, affects the composition and quantities of the bioactive compounds, resulting in the modification of the health-promoting properties of cocoa beans and chocolate. In this advanced review, we sought to better understand the effect of cocoa’s transformational process into chocolate on polyphenols and methylxanthine and the mechanism of action of the original flavanols and methylxanthines. More data on the cocoa processing effect on cocoa bioactives are still needed for better understanding the effect of each processing step on the final polyphenolic and methylxanthine composition of chocolate and other cocoa products. Regarding the mechanisms of action, theobromine acts through the modulation of the fatty acid metabolism, mitochondrial function, and energy metabolism pathways, while flavanols mainly act though the protein kinases and antioxidant pathways. Both flavanols and theobromine seem to be involved in the nitric oxide and neurotrophin regulation.
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Papageorgiou, Maria, Adamantini Paraskevopoulou, Foteini Pantazi, and Adriana Skendi. "Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour." Foods 9, no. 11 (November 2, 2020): 1586. http://dx.doi.org/10.3390/foods9111586.
Анотація:
Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted, exerts a chocolate/cocoa-reminiscent flavor and color. The aim of the present study was twofold; firstly to study the effect of an increasing incorporation of roasted carob flour (0–70% flour basis) on the quality and sensory attributes of a conventional cocoa cake recipe and secondly to investigate the obtained volatile fraction responsible for the aroma by means of headspace solid phase microextraction (HS-SPME) technique coupled to gas chromatography/mass spectrometry (GC/MS) while comparing it with the control, cocoa-containing cake recipe. Thirty and fifty percent carob flour incorporation rendered cakes with acceptable texture and sensory attributes, comparable to the control cake recipe containing 20% cocoa. Similarity to cocoa aroma was attributed to a great number of odor active compounds mainly belonging to aldehydes, lactones, furan/pyran derivatives, and pyrrole derivatives.
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Marpaung, Ridawati, and Siti Nurlina Putri. "KARAKTERISTIK MUTU ORGANOLEPTIK OLAHAN COKLAT DENGAN LAMA FERMENTASI YANG BERBEDA PADA BIJI KAKAO LINDAK (Theobroma cacao L.)”." Jurnal Media Pertanian 4, no. 2 (November 11, 2019): 64. http://dx.doi.org/10.33087/jagro.v4i2.83.
Анотація:
Penelitian ini bertujuan untuk mengetahui karakteristik mutu organoleptik olahan coklat dengan lama fermentasi yang berbeda pada biji kakao lindak. Fermentasi hingga pengeringan biji kakao dilaksanakan di RT 12 Kelurahan Sungai Asam Kecamatan Pasar Jambi dan proses pengolahan coklat serta analisis organoleptik olahan coklat dilaksanakan di Laboratorium Dasar Universitas Batanghari Jambi mulai bulan Mei sampai Juli 2019. Penelitian dirancang menggunakan rancangan acak lengkap (RAL), dengan perlakuan lama fermentasi yang berbeda, sebagai berikut: F0 = tidak difermentasi, F1 = fermentasi 2 hari, F2 = fermentasi 4 hari, F3 = fermentasi 6 hari, dan F4 = fermentasi 8 hari. Setiap perlakuan diulang 3 kali sehingga terdapat 15 unit percobaan, setiap unit percobaan sebanyak 1 kg biji kakao,sehingga jumlah keseluruhan biji kakao adalah 15 kg. Peubah yang diamati adalah warna, aroma, cita rasa, kepahitan, kesukaan pada coklat, pH dan kadar air biji kakao kering. Hasil penelitian menunjukkan bahwa lama fermentasi yang berbeda berpengaruh nyata terhadap mutu organoleptik warna, aroma, cita rasa, kesukaan serta pH dan kadar air biji kakao kering, tetapi berbeda tidak nyata terhadap kepahitan. Penilaian tertinggi terhadap warna, aroma, cita rasa, kepahitan dan kesukaan terdapat pada perlakuan lama fermentasi 6 hari dan 8 hari.Kata kunci : fermentasi, kakao lindak, mutu organoleptik coklat. ABSTRACT The aim of this study was to determine the organoleptic quality characteristics of processed chocolate with different fermentation times on the cocoa beans. Fermentation up to drying of cocoa beans is carried out in RT 12 Kelurahan Sungai Asam, Pasar Jambi district and the processing of chocolate and organoleptic analysis of chocolate are carried out at the Laboratory of the University of Batanghari Jambi from May to July 2019. The study was designed using a completely randomized design (CRD), with treatment different fermentation time, as follows: F0 = not fermented, F1 = 2 days fermentation, F2 = 4 days fermentation, F3 = 6 days fermentation, and F4 = 8 days fermentation. Each treatment was repeated 3 times so that there were 15 units of experiment, each unit of experiment was 1 kg of cocoa beans, so that the total number of cocoa beans was 15 kg. Variables observed were color, flavor, taste, bitterness, preference for chocolate, pH and moisture content of dried cocoa beans. The results showed that different fermentation time significantly affected the organoleptic quality of color, flavor, taste, preferences and pH and water content of dried cocoa beans, but not significantly different from bitterness. The highest assessment of color, flavor, taste, bitterness and likeness is found in the 6-days and 8-days fermentation treatment.Keywords: fermentation, bulk cocoa, chocolate organoleptic quality
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Kim-Ngoc, Vu-Thi, Nguyen Cong-Hau, Tran Bui-Phuc, and Nguyen Thang. "Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal." Journal of Applied Sciences and Environmental Management 26, no. 8 (August 31, 2022): 1369–74. http://dx.doi.org/10.4314/jasem.v26i8.8.
Анотація:
Fermentation of cocoa beans is the most important process contributing to the flavor in chocolate and other related products. The present study aimed to investigate the fermentation at a laboratory scale of cocoa beans with and without 10% w/w mucilage removal (whole beans). The physicochemical properties and microorganism development were monitored for six days of continuous fermentation (sampling was conducted every 24 hours). The results indicated the effects of partial mucilage removal of cocoa beans before the fermentation, in which the temperature, pH, and mucilage content (with/without mucilage removal) were recorded as 36.5 oC/38.6 oC, 3.44/3.31, and 18.41%/21.84%, respectively at the final day. Besides, the density of microorganisms (yeast-mold, lactic acid bacteria, and acetic acid bacteria) of cocoa beans with partial mucilage removal was higher than whole cocoa beans due to the increased aeration of the beans with mucilage removal, creating favorable conditions for the growth of microorganisms. After the fermentation, several physicochemical properties of the two cocoa bean types were compared, which demonstrated the more favorable quality of the cocoa beans with partial mucilage removal compared to the whole cocoa beans for the fermentation, e.g., lower seed shell content (14.1% vs. 17.8%), lower total acid (1.67% vs. 2.77%), and pH of around 5.0.
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Subroto, Edy, Mohamad Djali, Rossi Indiarto, Elazmanawati Lembong, and Nur Baiti. "Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans." Horticulturae 9, no. 7 (July 13, 2023): 805. http://dx.doi.org/10.3390/horticulturae9070805.
Анотація:
Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activity involved in pre-conditioning after they are harvested, including fermentation, drying, and storage. This review aims to provide various factors that affect each stage of post-harvest cocoa beans, process mechanisms, and various latest technologies that can be used to improve the quality of cocoa beans. Microorganisms could be involved in each post-harvest stage and affect the cocoa beans’ quality. However, fermentation was one of the keys to determining the quality of cocoa beans because fermentation involved various microorganisms, such as yeast, lactic acid bacteria, and acetic acid bacteria, which were interrelated primarily to produce precursor flavor compounds. The drying and storage processes were decisive in maintaining quality, especially in preventing mold growth and other microbial contaminants. Various technologies could improve the quality of cocoa beans during post harvest, especially by adding microbial starters during fermentation. Using several technologies of vacuum drying and a controlled atmosphere during storage could maintain the quality of the cocoa beans. However, many challenges must be faced, especially those related to controlling microbial activity during post-harvest. Therefore, post-harvest technology needs to be continuously developed, especially in controlling microbiological activities to improve the quality of cocoa beans effectively.
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Schmidt, Carolin, Doris Jaros, and Harald Rohm. "Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture." Foods 8, no. 10 (October 9, 2019): 460. http://dx.doi.org/10.3390/foods8100460.
Анотація:
Chocolate has a complex flavor profile composed of more than 600 volatile compounds that mainly arise from the thermo-mechanical treatment during roasting and conching. The aim of this study was to evaluate the applicability of ion mobility spectrometry (IMS), as a real-time method for process monitoring in chocolate manufacture. It is evident from the ion mobility (IM) fingerprint spectra that individual processing steps affect the signal intensities at particular drift time regions. The analysis of individual IM spectra by principal component analysis (PCA) revealed that it is possible to distinguish with respect to conching temperature and time. PCA also allowed identifying those parts of the IM spectra that were predominantly affected by the respective treatment. It was, on the basis of the IM flavor fingerprints and subsequent PCA, possible to distinguish between the different states of processing of bulk cocoa. The results of the study imply that, using appropriate post-data treatment, IMS could be used for process control in cocoa processing.
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Nurhayati, Nurhayati, Francis Maria Constance Sigit Setyabudi, Djagal Wiseso Marseno, and Supriyanto Supriyanto. "The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles." agriTECH 39, no. 1 (September 6, 2019): 36. http://dx.doi.org/10.22146/agritech.33103.
Анотація:
This study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicochemical properties (pH, temperature, and color), flavor, and volatile compounds were analyzed. The results showed that the longer the roasting time the higher the unfermented cocoa liquor’s temperature, °Hue, and ΔE value, but lower pH and L value. There were 126 volatile compounds obtained by various roasting time, identified as pyrazines (12), aldehydes (16), esters (1), alcohols (31), acids (15), hydrocarbons (11), ketones (19), and others (21). At 15, 20, and 25 minutes of roasting time, 69, 74, and 67 volatile compounds, respectively, were identified. Volatile compounds’ profiles were indicated to be strongly influenced by roasting time. The largest area and highest number of compounds, such as pyrazines and aldehydes, were obtained at 20 minutes, which was also the only time the esters were identified. As well as the time showed a very strong flavor described by panelists.
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Sarques, Jessanna Dias, Luíz Guilherme Malaquias Da Silva, José Antônio Dias Garcia, Brígida Monteiro Vilas Boas, and Aline Manke Nachtigall. "Physical-chemical characteristics of gluten-free cookies, chocolate flavor, made with cocoa bran, rice flour and corn starch." OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 22, no. 2 (February 14, 2024): e3193. http://dx.doi.org/10.55905/oelv22n2-078.
Анотація:
The use of cocoa bran can be a viable technological and economic alternative for the food industry. In this sense, the objective was to develop and characterize gluten-free cookies, chocolate flavor, made with cocoa bran (FC), rice flour (FA) and corn starch (AM). Nine tests and seven formulations were developed, using simplex centroid mixture planning, as follows: F1 - 100% FC; F2 - 100% AF; F3 – 100% AM; F4 - 50% HR and 50% FA; F5 - 50% AF and 50% AM; F6 – 50% FC and 50% AM and F7 – 33.33% of each flour. To characterize the cookies, the values of L*, C*, h°, hardness, fracturability, proximate composition and caloric value of the formulations were determined. Regarding the color of the cookies, the presence of starch gave rise to lighter products, with greater purity of color and an orange tone, while cocoa bran gave rise to darker cookies, with less purity of color and a brown tone. Cocoa bran also had a synergistic effect on the hardness of the biscuit, and corn starch and rice flour had an antagonistic effect. The use of cocoa bran provided higher levels of proteins, lipids and dietary fiber, as well as lower levels of carbohydrates and caloric value. Gluten-free biscuits made with the studied flours presented themselves as a viable alternative for the food industry.
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Trindade, Rita de Cássia, Maria Aparecida de Resende, Eriana Gomes Serpa Barreto, Taniella de Carvalho Mendes, and Carlos Augusto Rosa. "Identification of yeasts Isolated from processed and frozen cocoa (Theobroma cacao) pulp for wine production." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 349–54. http://dx.doi.org/10.1590/s1516-89131999000300013.
Анотація:
The alternative use of cocoa (Theobroma cacao) for wine production was tested. The pulp samples, obtained from Formosa farm, Itacaré, Brazil, were diluted, homogenized and inoculated on Sabouraud dextrose agar medium (SDA) and incubated at 28º C for 5-8 days. Selected colonies were tested for the ability to ferment cocoa pulp and divided into fermentative, non-fermentative and weak/late fermentative species. Isolates characterized as fermentative were further tested in a small-scale wine production plant and identified. Species from the genus Brettanomyces constituted the main fermentative yeasts, with the exception of two Kloeckera apis samples. The final wine product was normally pale or clear, making clarification unnecessary, and with a sweet or dry pleasant flavor. The predominance of Brettanomyces species in cocoa pulp indicated its ecological importance in this environment and pointed to an active role of Brettanomyces in the deterioration process of the processed cocoa pulp.