Optimization of the processing of cocoa beans in the Amazon: Improvement of the fermentation and drying stages of cocoa beans - Brossura

Miranda, Adriane; Toro, Maricely

 
9786202819749: Optimization of the processing of cocoa beans in the Amazon: Improvement of the fermentation and drying stages of cocoa beans
Brossura
ISBN 10: 620281974X ISBN 13: 9786202819749
Casa editrice: Our Knowledge Publishing, 2020

Sinossi

Fermentation is one of the stages in the improvement of cocoa culture, it presents the environment conducive to the activity and proliferation of fungi and enzymes that hydrolyze and oxidize the edible part of the fruit, which contains nutrients necessary to become the ideal scenario for the development of precursors that provide interactions with the links between substrates and chemical compounds that focus on the sensory range, developing substantial force propelling the flavor. With this, the work aims to optimize the fermentation, using a sustainable fermenter; formulate the alternative broth for the multiplication in the biomass of the starts cells of the final cocktail obtained with the process of initial fermentation (f1) and Pallet for drying. The results of the mean values of the physical-chemical analyses were analyzed with the R program. There was a reduction in the fermentation time from 7 to 5 days, an increase in pH 5.19 and a decline in º Brix on the 5th day, greater availability for Phenolic Compounds 331.5 mg.AG.g-1 and Antioxidant Activity 148.5 µmol.Trolox.g, which allows us to conclude that the optimization performed obtained nibs with better biochemical availability than the conventional assay.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Editore
Our Knowledge Publishing
Data di pubblicazione
2020
Lingua
Inglese
ISBN 10 
620281974X
ISBN 13 
9786202819749
Rilegatura
Copertina flessibile
Numero di pagine
72
Contatto del produttore
non disponibile
Persona responsabile
non disponibile