Chemical changes during cocoa bean fermentation using the tray method in Nigeria
1. The change of temperature and pH during fermentation with the tray method was smoother than with the heap method, but maximum temperature was maintained longer in the heap method. 2. The decrease of anthocyanin pigments and other polyphenols in the tray method was rapid and related to the changes of temperature and pH, but more polyphenols remained at the end-point of fermentation with the tray than the heap method, as observed on T.L.C. 3. The production of free amino acids and sugar in the tray method was smoother, and for cocoa beans the maximum concentration of amino acids occurred at 72 hours, for reducing sugars at 48 hours. The production of fructose in particular increased rapidly, also that of Leucine, Tyrosine and Phenylalanine, but Glutamic acid did not increase. 4. Alkaloid content decreased slightly during tray fermentation. 5. The production of volatile compounds (3), (5) and (6) increased rapidly during tray fermentation, the production of (5) increased as rapidly in roasting as in fermentation. 6. The result of the taste panel showed that the end-point of the tray fermentation method was between 72 and 96 hours.
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| Format: | biblioteca |
| Published: |
1973
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| Subjects: | CACAO, FERMENTACION, PROPIEDADES FISICO-QUIMICAS, COMPOSICION QUIMICA, COMPUESTOS FENOLICOS, FLAVONOIDES, NIGERIA, |
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| Summary: | 1. The change of temperature and pH during fermentation with the tray method was smoother than with the heap method, but maximum temperature was maintained longer in the heap method. 2. The decrease of anthocyanin pigments and other polyphenols in the tray method was rapid and related to the changes of temperature and pH, but more polyphenols remained at the end-point of fermentation with the tray than the heap method, as observed on T.L.C. 3. The production of free amino acids and sugar in the tray method was smoother, and for cocoa beans the maximum concentration of amino acids occurred at 72 hours, for reducing sugars at 48 hours. The production of fructose in particular increased rapidly, also that of Leucine, Tyrosine and Phenylalanine, but Glutamic acid did not increase. 4. Alkaloid content decreased slightly during tray fermentation. 5. The production of volatile compounds (3), (5) and (6) increased rapidly during tray fermentation, the production of (5) increased as rapidly in roasting as in fermentation. 6. The result of the taste panel showed that the end-point of the tray fermentation method was between 72 and 96 hours. |
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