Contribuicao para o conhecimento dos acúcares componentes da amendoa e do mel de cacau
The component sugars of cacao bean pulp, from fruits with differing intervals between harvest and breaking of the pods, were identified and quantified by gas-liquid chromatography. Sugars of the cotyledon and shell having different degrees of fermentation were also quantified and identified. The average total sugar content in the pulp of the bean was 14.25 per cent. The main sugar detected was sucrose. A delay of 6 days between the harvest and breaking of the fruits increased the content of glucose and fructose while decreasing that of sucrose. The unfermented cotyledon had 2.7 per cent sugar of which sucrose represented 91 per cent. The fermented cotyledon contained 0.79 per cent of sugar, of which 68.3 per cent was fructose. Manitol was the main sugar detected in the sell of the fermented bean, and comprised 68 per cent of the total sugars
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| Format: | biblioteca |
| Published: |
1979
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| Subjects: | THEOBROMA CACAO, FRUTO, AZUCARES, COMPOSICION QUIMICA, ALMENDRAS, MIEL, |
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| Summary: | The component sugars of cacao bean pulp, from fruits with differing intervals between harvest and breaking of the pods, were identified and quantified by gas-liquid chromatography. Sugars of the cotyledon and shell having different degrees of fermentation were also quantified and identified. The average total sugar content in the pulp of the bean was 14.25 per cent. The main sugar detected was sucrose. A delay of 6 days between the harvest and breaking of the fruits increased the content of glucose and fructose while decreasing that of sucrose. The unfermented cotyledon had 2.7 per cent sugar of which sucrose represented 91 per cent. The fermented cotyledon contained 0.79 per cent of sugar, of which 68.3 per cent was fructose. Manitol was the main sugar detected in the sell of the fermented bean, and comprised 68 per cent of the total sugars |
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