Cocoa fermentation IV: Chemical properties and sensory evaluation in mix-culture fermented cocoa
1997
Orapin Bhumibhamon | Jantana Jinda | Boonhai Laempet | Peyanoot Naka (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Biotechnology)
Quality of mix-culture fermented cocoa beans were evaluated by sensory taste which related to some chemical substances. The fermented cocoa beans were received from 4 farm-trials in 4 days fermentation batches with fully fermented beans of 79-87 percent, thus indicated in FAO grade 1 standard. Sensory taste of mix-culture fermented cocoa beans, evaluated by 20 trained panelists, indicated more preferable than the natural fermented one with preference score 6.0-7.5. The bitter astringent and acidity were reduced which related to the reduction of threobromine and glucose contents. The amount of threobromine and glucose were found to be 13.23-16.76 and 1.05-1.87 mg/g, respectively. The pH was 5.18-5.34 which was the pH range of accepted cocoa group. The organic acids that concerted to cocoa-flavour were acetic, lactic, citric and oxalic were found in the range of 0.60-2.89, 1.51-3.77, 2.83-3.34 and 0.49-0.56 mg/g respectively. According to proximate analysis, the protein and fat (cocoa butter) were in amount of 9.96-11.96 percent and 53.41-58.00 percent respectively with 61.65-67.75 percent saturated and 32.25-38.35 percent unsaturated fatty acid. As the results of the experiment showed that the preference of mix-culture fermented cocoa beans were also related to some chemical substances in fermented cocoa which indicated to good quality cocoa beans. Thus, the improvement of cocoa fermentation with mix-culture can reduce fermentation time and also show better quality than the natural fermented one by without any changes in cocoa butter quality which was another good economic products.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
