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.
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Este registro bibliográfico ha sido proporcionado por Thai National AGRIS Centre, Kasetsart University
