Thermal stabilisation of cocoa fruit pulp - Effects on sensory properties, colour and microbiological stability.

ABSTRACT: To improve cocoa pulp's shelf-life, preservation processes are necessary while maintaining the quality of the pulp. We applied pasteurisation and UHT-treatment and investigated different quality parameters: dry matter content, water activity, total soluble solids, colour and peroxidase activity. Both technologies inactivated peroxidase successfully. The colour of the pasteurised pulp was similar to the fresh, while UHT-treated pulp was more brownish. The sensory properties were investigated in detail by descriptive analysis and the identification of aroma-active volatile organic compounds. Fresh pulp revealed the highest aroma intensity for attribute unripe banana-like, whereas UHT-treated pulp scored highest in the intensity of attribute tropical fruit-like. Pasteurised pulp

SUBMITTER: Bickel Haase T 

PROVIDER: S-EPMC10382628 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature