Producao absorcao e retencao dos ácidos acético e livres totais durante o beneficiamento das sementes de cacau (Theobroma cacao L.)
The objective of this work was to determine the levels of acetic and total free acids in the pulp and the cotyledons of cacao beans during the fermentation process and the quantities retained by the cotyledons after drying. The beans, extracted from the fruits one day after harvesting were fermented for six days and samples were removed every 24 hours to determine the acidity and pH values of the pulp and the cotyledons. The acidity of the pulp and cotyledons of cacao showed a tendency to increase until the sixth day of fermentation. However, the pH value of the cotyledons showed a tendency to fail from 6,22 to 4,59 while that of the pulp increased from 3,61 to 4,51. The acid level in the cotyledons of cured cacao beans were; free volatile acids 0,790 percent, fixed volatile acids 0,649 percent; total free acids 1,818 percent.
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| Format: | biblioteca |
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| Subjects: | CACAO, SEMILLAS, FERMENTACION, COMPOSICION QUIMICA, ACIDO ACETICO, ACIDOS GRASOS LIBRES, COTILEDONES, METODOS DE SECADO, METODOS DE FERMENTACION, CALIDAD, |
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