Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom

Érica De Oliveira Araújo,Nélio Ranieli Ferreira De Paula,Natália Dias De Oliveira

doi:10.33448/rsd-v9i10.8742

Érica De Oliveira Araújo, Nélio Ranieli Ferreira De Paula + Show 1 more

Open Access

https://doi.org/10.33448/rsd-v9i10.8742

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Abstract

Fermentation is an essential step in obtaining good quality almonds. Thus, the present study aimed to evaluate the fermentation process of cocoa almonds and quantify the physicochemical and microbiological quality of different cocoa blends with the addition of coffee and cardamom, aiming at the reduction of the cost of processing, the addition of value to the raw material, and technological and scientific development of the Amazon region. The experimental design used was completely randomized, arranged in a 4 x 2 x 3 factorial scheme, corresponding to four fermentation times, two fermentation, three concentrations of pulp (blends) (pure cocoa, cocoa + coffee, and cocoa + cardamom), and three replicates. The results made it possible to conclude that the temperature inside the mass measured every 48 hours after turning increased with the fermentation time, reaching its maximum on the seventh day of fermentation. The increase in the temperature inside the fermentation mass on the seventh day is due to the higher concentration of acetic acid, evidenced by the reduction in pH value and consequent reduction in °Brix. Fermentation in a greenhouse at a temperature of 40 °C enables the maintenance of stable temperature throughout the fermentation process for blends of cocoa with the addition of coffee and cardamom. It is verified that, when there is a pre-established temperature, as in a greenhouse at 40 °C, there is a decrease in the values of °Brix and soluble solids present in the final product. Temperature, pH, and sugars are determining factors for the duration of the fermentation process and quality of pure cocoa almonds and cocoa almonds with the addition of coffee and cardamom. Under the experimental conditions, fermentation time from seven days is sufficient to ensure the physicochemical and microbiological quality of cocoa blends with the addition of coffee and cardamom, but it should not exceed nine days.

Highlights

Cocoa (Theobroma cacao) is a typical fruit of the region of the Amazon basin, with a hot and humid climate, originating from rain forest regions of Tropical America, where, to this day, it is found in the wild, from Peru to Mexico
Cocoa fermentation is a spontaneous microbiological process, in which microorganisms metabolize the sugars present in the pulp for ethanol and this is subsequently oxidized to acetic acid through an exothermic reaction
In Brazil, the most used method for fermentation is “fermentation troughs”, which are boxes constructed of wood, with removable partitions and drains at the bottom, so that it is possible to collect cocoa honey and enable ventilation. Both in this method and the other ones, pH and temperature should always be evaluated inside the mass so that it is possible to control the quality of the final product since it is objective to achieve a uniform fermentation and good quality for almonds, as it is characterized as a prerequisite for obtaining and marketing chocolates with different attributes

Summary

Introduction

Cocoa (Theobroma cacao) is a typical fruit of the region of the Amazon basin, with a hot and humid climate, originating from rain forest regions of Tropical America, where, to this day, it is found in the wild, from Peru to Mexico.

Results

Conclusion