Utilization of cupuacu-seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential
Study carried out at Embrapa Amazonia Ocidental (Manaus-AM-Brasil) on the cupuacu-seeds as raw material for chocolate-like products. The results reveal that cupuacu-seeds posses the biochemical potential to be used as raw material for chocolate-like products. However, simple application of the fermentation practices known from cocoa will not lead to a satisfactory yield of aroma precursors. There are some particular characteristics of cupuacu seeds, which must be met by appropriate fermentation procedures.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Parte de livro biblioteca |
| Language: | English eng |
| Published: |
2000-11-23
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| Subjects: | Brasil, Amazonas, Manaus, Seed, Organoleptic properties, Flavour, Processing, Aroma, Chocolate, Cupuaçu, Processamento, Propriedade Organoléptica, Semente, Theobroma Grandiflorum, smell, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/669986 |
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| Summary: | Study carried out at Embrapa Amazonia Ocidental (Manaus-AM-Brasil) on the cupuacu-seeds as raw material for chocolate-like products. The results reveal that cupuacu-seeds posses the biochemical potential to be used as raw material for chocolate-like products. However, simple application of the fermentation practices known from cocoa will not lead to a satisfactory yield of aroma precursors. There are some particular characteristics of cupuacu seeds, which must be met by appropriate fermentation procedures. |
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