Cocoa fermentation : Effect of enzyme pectinase on natural cocoa fermentation
1997
Orapin Bhumibhamon | Jantana Jinda (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Biotechnology)
Effects of enzyme pectinase on natural cocoa fermentation were studied by soaking cocoa beans in 200 ppm pectinase enzyme solution for a period of 0, 1, 3, 6 hour. The fermentation quality of fermented cocoa beans with added pectinase were shown to be more promising than those without enzyme batch. The amount of full fermented beans (4/4F) were increased concomittantly with the increasing of enzyme soaking period. Full fermented beans were found at 79 and 86 percent of fermented beans in enzyme-soaking batches of 3 and 6 hours respectively. No slaty and mold beans were observed in these batches. This indicated that the quality of fermented beans was equivalent to standard grade 1. Additionally, it was found that the pH levels of full fermented beans were 5.49 and 5.92 which were acceptable in the cocoa market. Pectinase-producing microrganisms, therefore, would have an important role in cocoa fermentation processes.
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