Skip to main navigation menu Skip to main content Skip to site footer

Vol. 13 No. 2 (2022)
Vol. 13 Núm. 2 (2022): Vol. 13 Núm. 2 (2022): Vol 13, Núm.2 (2022): Julio-Diciembre

Artículos de investigación / Research papers

Physicochemical Changes In The Fermentation And Drying of Cocoa Materials In Colombia

https://doi.org/10.19053/01217488.v13.n2.2022.14140

Published 2022-07-12

  • Martha del Pilar López Hernández
    • ,
  • Jenifer Criollo Nuñez

Martha del Pilar López Hernández
a:1:{s:5:"es_ES";s:64:"Corporación Colombiana de Investigación Agropecuaria AGROSAVIA";}

Jenifer Criollo Nuñez
Corporación Colombiana de Investigación Agropecuaria AGROSAVIA

Abstract

Post-harvest processes in cocoa beans are decisive for the development of specific flavors. However, these reactions are subject to the initial characteristics, making it important to know the different conditions that occur in each material, and thus ensure that the possible mixtures during fermentation are the most appropriate. In accordance with the above, the need arises to carry out this study, which aims to characterize the physicochemical variables during the fermentation and drying of cocoa materials. Ten materials were selected, following variables such as % weight loss, % moisture (testa and cotyledon), pH (testa and cotyledon) and fermentation rate during fermentation and drying. The data were subjected to an analysis of variance by Anova and Tukey's multiple comparison tests at α= 0.05. The results showed a significant difference in terms of % cotyledon moisture, % testa moisture, cotyledon pH, testa pH and fermentation index, which suggests the difference that exists in fermenting materials, which can influence the sensory quality of cocoa produced in Colombia, which are mostly mixtures.

Keywords

quality, evaluation, properties, monitoring, Theobroma cacao.

PDF (Español)

References

  1. Ministerio de Agricultura y Desarrollo Rural, «Colombia registró la mayor producción de cacao de la historia, en el último año cacaotero,» Bogotá, 2011.
  2. Ministerio de Agricultura y Desarrollo Rural, «CADENA DE CACAO,» Dirección de Cadenas Agrícolas y Forestales, 2021.
  3. J. E. Kongor, M. Hinneh, D. V. Walle, E. Ohene Afoakwa, P. Boeckx y K. Dewettinck, «Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review,» Food Research International, vol. 82, nº 1, pp. 44-52, 2016. DOI: https://doi.org/10.1016/j.foodres.2016.01.012
  4. Y.-K. Tee, S. K. Balasundram, P. Ding, A. H. Hanif y K. Bariah, «Determination of optimum harvest maturity and non-destructive evaluation of pod development and maturity in cacao (Theobroma cacao L.) using a multiparametric fluorescence sensor,» Journal of the Science of Food and Agriculture, vol. 99, nº 4, pp. 1700-1708, 2019. DOI: https://doi.org/10.1002/jsfa.9359
  5. J. S. Oliveira, K. Costa, L. B. Acurcio, S. H. Sandes, G. D. Cassali, A. P. Uetanabaro, A. M. Costa, J. R. Nicoli, E. Neumann y A. L. Porto, «In vitro and in vivo evaluation of two potential probiotic lactobacilli isolated from cocoa fermentation (Theobroma cacao L.),» Journal of Functional Foods, vol. 47, nº 1, pp. 184-191, 2018. DOI: https://doi.org/10.1016/j.jff.2018.05.055
  6. N. Kumari, A. Grimbs, R. D´Souza, S. Kumar, M. Corno, N. Kuhnert y M. Ullrich, «Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans» Food Research International, vol. 111, nº 1, pp. 137-147, 2018. https://doi.org/10.1016/j.foodres.2018.05.010 DOI: https://doi.org/10.1016/j.foodres.2018.05.010
  7. S. Zapata, A. Tamayo y B. Rojano, «Efecto de la fermentación sobre la actividad antioxidante de diferentes clones de cacao colombiano» Revista Cubana de Plantas Medicinales, vol. 18, nº 3, pp. 391-404, 2013.
  8. J. Vera, C. Vallejo, D. Párraga, W. Morales, J. Macías y R. Ramos, «Atributos físicos-químicos y sensoriales de las almendras de quince clones de cacao nacional (Theobroma cacao L.) en el Ecuador» iencia y Tecnología, vol. 7, nº 2, pp. 21-34, 2014. Doi: https://doi.org/10.18779/cyt.v7i2.139. DOI: https://doi.org/10.18779/cyt.v7i2.139
  9. M. López, J. Criollo, M. Hernández y M. Lozano, « Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages» Revista Brasileira de Fruticultura, vol. 41, nº 3, pp. 1-13, 2019. Doi: https://doi.org/10.1590/0100-29452019010. DOI: https://doi.org/10.1590/0100-29452019010
  10. Amanquah, D. T. (2013). Effect of Mechanical Depulping on the Biochemical, Physicochemicaland Polyphenolic Constituents During Fermentation and Drying of Ghanaian Cocoa Beans (Doctoral thesis, University of Ghana, República de Ghana). Retrieved from http://ugspace.ug.edu.gh/handle/123456789/5262.
  11. P. Peláez, S. Guerra y D. Contreras, «Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes» Scientia Agropecuaria, vol. 7, nº 2, pp. 111-119, 2016. Doi: 10.17268/sci.agropecu.2016.02.04 DOI: https://doi.org/10.17268/sci.agropecu.2016.02.04
  12. J. Rodriguez-Campos, H. Escalona-Buendía, S. Contreras-Ramos, I. Orozco-Avila, E. Jaramillo-Flores y E. Luego-Cervantes, «Effect of fermentation time and drying temperature on volatile compounds in cocoa» Food Chemistry, vol. 132, nº 1, pp. 277-288, 2012. Doi: https://doi.org/10.1016/j.foodchem.2011.10.078. DOI: https://doi.org/10.1016/j.foodchem.2011.10.078
  13. C. Hii, C. Law y S. Suzannah, «Drying kinetics of the individual layer of cocoa beans during heat pump drying» Journal of Food Engineering, vol. 108, nº 1, pp. 276-282, 2012. Doi: https://doi.org/10.1016/j.jfoodeng.2011.08.017 DOI: https://doi.org/10.1016/j.jfoodeng.2011.08.017
  14. O. Torres, L. Graziani de Fariñas, L. Ortiz de Bertorelli y A. Trujillo, «Efecto del tiempo transcurrido entre la cosecha y el desgrane de la mazorca del cacao tipo forastero de Cuyagua sobre características del grano en fermentación,» Agronomía Tropical, vol. 54, nº 4, pp. 481-490, 2004.
  15. E. Ohene, A, Paterson, M. Fowler y A. Ryan, «Flavor Formation and Character in Cocoa and Chocolate: A Critical Review» Critical Reviews in Food Science and Nutrition, vol. 48, nº 9, pp. 840-857, 2008. Doi: https://doi.org/10.1080/10408390701719272 DOI: https://doi.org/10.1080/10408390701719272
  16. S. Jinap, P. Dimick, R. Hollender, «Flavour evaluation of chocolate formulated from cocoa beans from different countries» Food Control, vol. 6, nº 2, pp. 105-110, 1995. Doi: https://doi.org/10.1016/0956-7135(95)98914-M DOI: https://doi.org/10.1016/0956-7135(95)98914-M
  17. E. Portillo, L. Graziani y E. Betancourt, «Análisis Químico del Cacao Criollo Porcelana (Theobroma cacao L.) en el Sur del Lago de Maracaibo» Revista Facultad de Agronomía, vol. 24, nº 1, pp. 522-546, 2007
  18. J. Rodriguéz-Campos, H. Escalona-Buendía, I. Orozco-Avila, E. Lugo-Cervantes y M. Jaramillo-Florez, «Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis» Food Research International, vol. 44, nº 1, pp. 250-158, 2011. Doi: https://doi.org/10.1016/j.foodres.2010.10.028 DOI: https://doi.org/10.1016/j.foodres.2010.10.028
  19. T.S. Ooi, A.S. Ting y E.F. Siow, «Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study» LWT, vol. 122, nº 1, pp. e108977, 2020. Doi: https://doi.org/10.1016/j.lwt.2019.108977 DOI: https://doi.org/10.1016/j.lwt.2019.108977
  20. J. Nsor-Atindana, F. Zhong, K. J. Mothibe, M. Lamine y C. Lagnka, «Quantification of Total Polyphenolic Content and Antimicrobial Activity of Cocoa (Theobroma cacao L.) Bean Shells» Pakistan Journal of Nutrition, vol. 11, nº 7, pp. 574-579, 2012. DOI: https://doi.org/10.3923/pjn.2012.672.677
  21. N. Caporaso, M. Whitworth, M. Fowler y I. Fisk, «Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans» Food Chemistry, vol. 258, nº 1, pp. 343-351, 2018. Doi: https://doi.org/10.1016/j.foodchem.2018.03.039 DOI: https://doi.org/10.1016/j.foodchem.2018.03.039
  22. J. Claustriaux, «Considérations sur l’analyse statistique de données sensorielles» Biotechnol. Agron. Soc. Environ, vol. 5, nº 3, pp. 155-158, 2001.
  23. M. Hinneh, E. Enorkplim, D. Van de Walle, D. Tzompa-Sosa, A. De Winne, J. Simonis, K. Messens, J. Van Durme, E. Ohene Afoakwa, L. De Cooman, K. Dewettinck, «Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates)» Food Research International, vol. 132, nº 1, pp. 109116, 2020. Doi: https://doi.org/10.1016/j.foodres.2020.109116 DOI: https://doi.org/10.1016/j.foodres.2020.109116
  24. D. Sukha, D. Butler, P. Umaharan, E. Boult, « The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans » European Food Research and Technology, vol. 226, nº 1, pp. 405-413, 2008. Doi: https://doi.org/10.1007/s00217-006-0551-2 DOI: https://doi.org/10.1007/s00217-006-0551-2
  25. E. Ohene Afoakwa, “The chemistry of flavour development during cocoa processing and chocolate manufacture” in Chocolate science and technology, E. Ohene Afoakwa, Ed. Chennai: Wiley & Sons, Ltd, 2016, pp.154-169. DOI: https://doi.org/10.1002/9781118913758.ch8

Downloads

Download data is not yet available.

Similar Articles

1 2 3 > >> 

You may also start an advanced similarity search for this article.