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Abstract
This study linked the fermentation index of two varieties of cocoa beans: CCN 51 and ICS 6 with electrical conductivity (EC) of the water where they were immersed using a laboratory conductimeter. Mixtures of 11 fermented cocoa beans and unfermented were performed in order to obtain fermentation index from 0% (unfermented beans) to that reached by the fermented cocoa beans. Immersion times tested for determination of the electrical conductivity were 90 and 180 minutes. The results of electrical conductivity for CCN 51 and ICS 6 were 56.1 ± 12.0 to 1375.0 ± 28.0 mS/cm and 150.0 ± 19.9 to 1199.3 ± 44.5 mS/cm, respectively. Subsequent conductivity values did not represent significant increases over time. The relationship between the fermentation index and electrical conductivity for CCN 51 showed positive trend, achieving a R2 = 63.1%. The following function by regression: EC (CCN-51) = 1196 + 10.83 * (FI) – 0.06 *(FI)2 got a model with significant adjustment to be used to determine its fermentation index.
Highlights
Cocoa beans (Theobroma cacao L., Sterculiaceae) represent the seed of the tropical cocoa tree, growing in a limited geographical zone, of approximately 10o to the north and south of the Equator, Caligiani et al (2014)
The process of cocoa bean fermentation plays a significant role in determining the composition and flavor of chocolate and other cocoa-based products and it lays at the basis of the entire chocolate-making process. (De Vuyst and Weckx, 2016; Wood and Lass, 2001)
The composition varies with fermentation, especially the fat content is increased for unfermented cocoa beans (Asep, et al, 2008)
Summary
Cocoa beans (Theobroma cacao L., Sterculiaceae) represent the seed of the tropical cocoa tree, growing in a limited geographical zone, of approximately 10o to the north and south of the Equator (in particular Central America, West Indian islands, South America, Africa), Caligiani et al (2014). Cocoa beans fermentation is the first stage in cocoa processing and consists in a microbial fermentation of the pulp surrounding the beans. It is generally a spontaneous phenomenon, operated by a microbial succession of a wide range of yeast and of lactic-acid and acetic-acid bacteria, producing a wide range of metabolic end products, in particular alcohol and organic acids. Internal autolitic enzymes are activated by microbial metabolites, such as acetic acid, starting the chemical reactions (proteolysis and breakdown of polysaccharides) that form the precursors of cocoa flavor (Schwan and Wheals, 2004)
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