Mudanca no perfil da fermentacao de cacau ocasionada pela retirada parcial da polpa da semente
Partial removal of cacao bean pulp, for whatever industrial reason, reduces the natural substrat used by microorganisms involved in the fermenting process, in the course of which the flavour precursors of chocolate are formed. The effect of this treatment in cacao fermentation was observed, using a domestic washing machine to partially extract the bean pulp (20 percent of the total weight). The fermentation process was subjected to microbiological and chemical analyses. Accelerated fermentation was observed in the treatments where beans had smaller amounts of pulp, which was evidenced by the more rapid change in the microbial chain and the temperature increase compared with traditional processes. This accelerated was seen in the degradation of bean pigments which subsequently showed a higher percentage of brown coloration in the cut test on the product. The speeding up of the fermentation process may be attributed to the increased aeration of the mass due to bigger spacings between the beans caused by the partial removal of pulp. Therefore the greater available oxygen content permits the build - up of aerobic bacteria which, by triggering exothermic reactions, caused a more rapid temperature rise in the fermenting cacao mass. However, the total count at the start of the process was lower in the samples taken from the treatment where there was partial removal of pulp compared with the traditional treatment. Beans fermented by the method in this study show a rise form 4.8 in the pH of the cotyledon to 5.5 so reducing the acidity of the final product.
| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
Oct-
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| Subjects: | THEOBROMA CACAO, DESPULPADO, FERMENTACION, ACIDEZ, PRECURSORES DE ENZIMAS, MICROORGANISMOS, |
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| Summary: | Partial removal of cacao bean pulp, for whatever industrial reason, reduces the natural substrat used by microorganisms involved in the fermenting process, in the course of which the flavour precursors of chocolate are formed. The effect of this treatment in cacao fermentation was observed, using a domestic washing machine to partially extract the bean pulp (20 percent of the total weight). The fermentation process was subjected to microbiological and chemical analyses. Accelerated fermentation was observed in the treatments where beans had smaller amounts of pulp, which was evidenced by the more rapid change in the microbial chain and the temperature increase compared with traditional processes. This accelerated was seen in the degradation of bean pigments which subsequently showed a higher percentage of brown coloration in the cut test on the product. The speeding up of the fermentation process may be attributed to the increased aeration of the mass due to bigger spacings between the beans caused by the partial removal of pulp. Therefore the greater available oxygen content permits the build - up of aerobic bacteria which, by triggering exothermic reactions, caused a more rapid temperature rise in the fermenting cacao mass. However, the total count at the start of the process was lower in the samples taken from the treatment where there was partial removal of pulp compared with the traditional treatment. Beans fermented by the method in this study show a rise form 4.8 in the pH of the cotyledon to 5.5 so reducing the acidity of the final product. |
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