Optimization of the processing of cocoa beans in the Amazon: Improvement of the fermentation and drying stages of cocoa beans - Couverture souple

Miranda, Adriane; Toro, Maricely

 
9786202819749: Optimization of the processing of cocoa beans in the Amazon: Improvement of the fermentation and drying stages of cocoa beans
Couverture souple
ISBN 10 : 620281974X ISBN 13 : 9786202819749
Editeur : Our Knowledge Publishing, 2020

Synopsis

Fermentation is one of the stages in the improvement of cocoa culture, it presents the environment conducive to the activity and proliferation of fungi and enzymes that hydrolyze and oxidize the edible part of the fruit, which contains nutrients necessary to become the ideal scenario for the development of precursors that provide interactions with the links between substrates and chemical compounds that focus on the sensory range, developing substantial force propelling the flavor. With this, the work aims to optimize the fermentation, using a sustainable fermenter; formulate the alternative broth for the multiplication in the biomass of the starts cells of the final cocktail obtained with the process of initial fermentation (f1) and Pallet for drying. The results of the mean values of the physical-chemical analyses were analyzed with the R program. There was a reduction in the fermentation time from 7 to 5 days, an increase in pH 5.19 and a decline in º Brix on the 5th day, greater availability for Phenolic Compounds 331.5 mg.AG.g-1 and Antioxidant Activity 148.5 µmol.Trolox.g, which allows us to conclude that the optimization performed obtained nibs with better biochemical availability than the conventional assay.

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Éditeur
Our Knowledge Publishing
Date d'édition
2020
Langue
anglais
ISBN 10 
620281974X
ISBN 13 
9786202819749
Reliure
Broché
Nombre de pages
72
Coordonnées du fabricant
non disponible
Personne responsable
non disponible