Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.

ABSTRACT: Cocoa (Theobroma cacao L.) is the basic raw material to produce chocolate and other derivatives such as cocoa butter, cocoa powder and cocoa liquor (cocoa paste), which requires a fermentation process that affects its chemical composition and sensory profile. The objective of this study was to monitor the biochemical, physical and sensory changes during fermentation of cocoa beans in cocoa bean processing plants in the department of Caquetá, Colombia. During fermentation, the temperature of the mass and the pH of the pulp and beans were monitored at the different cocoa bean processing plants (Sites ASOACASAN ASA, COMICACAO CMI, COMCAP COC). Also, at two points during fermentation (days 4 and 7), physical properties of the bean were determined, such as variables related to bromatological co

SUBMITTER: Gonzalez AFR 

PROVIDER: S-EPMC11449339 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature