Influencia da frequencia e intervalos de revolvimentos sobre a fermentacao do cacau e qualidade do chocolate
The influence of the frequency and time intervals between turnings of cacao (Theobroma cacao L.) mass on the fermentation process and on the organoleptic characteristics of chocolate were evaluated. Four fermentation processes were investigated with variations in the time intervals between turnings and its frequency: 1. FT - turnings at 24, 48, 96 and 144 hr after the start of the process; 2. FCE - the beans were spread in a 10 cm thickness layer and transferred to the fermentation box 24 hr later and turned down after 72, 88, 96 and 144 hr; 3. FAR - the first turning was carried out 72 hr after the start of the fermentation and two subsequent turnings were done at 120 and 144 hr; and 4. FRF - the fermenting mass was turned twice a day. The duration of the processes was 168 hr. Variations of temperature and oxygen tension of the fermenting cacao mass were determined, as well as, microbiological (pulp), chemical (pulp and cotyledon) and sensorial (chocolate) analysis. Of the methods studied, only the initial turnings induced significant increases in the oxigen tension of the cacao mass. The oscilation in the concentration of total acids varied according to the production and consumption of the acids by microorganisms and also by the evaporation of volatiles. Based on the inspection of the external color of the beans, the end of the fermentation process was detected as: FT in 144 hr; FCE in 116 hr; FAR in over 164 hr and FRF in 120 hr. The sensorial analysis of chocolate showed that the best sample was from the FRF after 120 hr of fermentation
| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
1990
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| Subjects: | CACAO, FERMENTACION, FRECUENCIA DE VOLTEO, CALIDAD, AIREACION, ACIDEZ, CHOCOLATE, PROPIEDADES ORGANOLEPTICAS, BRASIL, |
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| Summary: | The influence of the frequency and time intervals between turnings of cacao (Theobroma cacao L.) mass on the fermentation process and on the organoleptic characteristics of chocolate were evaluated. Four fermentation processes were investigated with variations in the time intervals between turnings and its frequency: 1. FT - turnings at 24, 48, 96 and 144 hr after the start of the process; 2. FCE - the beans were spread in a 10 cm thickness layer and transferred to the fermentation box 24 hr later and turned down after 72, 88, 96 and 144 hr; 3. FAR - the first turning was carried out 72 hr after the start of the fermentation and two subsequent turnings were done at 120 and 144 hr; and 4. FRF - the fermenting mass was turned twice a day. The duration of the processes was 168 hr. Variations of temperature and oxygen tension of the fermenting cacao mass were determined, as well as, microbiological (pulp), chemical (pulp and cotyledon) and sensorial (chocolate) analysis. Of the methods studied, only the initial turnings induced significant increases in the oxigen tension of the cacao mass. The oscilation in the concentration of total acids varied according to the production and consumption of the acids by microorganisms and also by the evaporation of volatiles. Based on the inspection of the external color of the beans, the end of the fermentation process was detected as: FT in 144 hr; FCE in 116 hr; FAR in over 164 hr and FRF in 120 hr. The sensorial analysis of chocolate showed that the best sample was from the FRF after 120 hr of fermentation |
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