Fermentation of cocoa beans: influence of microbial activities and polyphenol concentration on the flavour of chocolate

Descripción

fermentation of cocoa beans
Hugo Lozano
Mapa Mental por Hugo Lozano, actualizado hace más de 1 año
Hugo Lozano
Creado por Hugo Lozano hace más de 9 años
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Resumen del Recurso

Fermentation of cocoa beans: influence of microbial activities and polyphenol concentration on the flavour of chocolate
  1. Tasted test - Astrigency - Epicatechin and catechin -Antocyanin (Marker Control)
    1. 1. Microorganism:
      1. Lactobacillus plantarum and lactobacillus fermentum (LAB) - Acetobacter pasteiriaunus at a pH of 4.8 and 50°C for T
      2. 2. Process:
        1. 3. Concentration of compund Found in cocoa after drying:
          1. - The crops No. 4 - 7 have the same amount of ethanol with 50mg/g with a variation of +/- 2mg/g. - A relationship between the presence lactic acid and the crops that were fermentated
          2. - Key dried and fermentation time. Chocolate made in the piloplant of barri callebaut France - Without fermentation no flavour
            1. key process: fermentation and roasting
              1. - Recipes used for chocolate : 42% coca, liquor, 46% sugar, 11.4% cocoa butter, 0.6% lecithin and 0.03% vanilla
                1. - Maillard Reactions
              2. Key compounds:
                1. Poliphenol and alcaloid were crop and heapdependent.
                  1. Epicatechin and theobromide levels decreased during fermentation
                    1. Determination:
                      1. By high pressure (HpLC) liquid chromatography. - Sugar and organic Acids detrminated by high-performance anion exchange chromatography (HPAEc)
                      2. All cocoa beans contained ethanol, lactic acid acetic acid and citric acid before fermentation
                        1. Flavour are extremely complex, with more thant 550 compound
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