Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans

Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans

The study investigated the impact of partial pulp removal (PPR) and fermentation duration (FD) on drying behavior, quality attributes and flavor profile of cocoa beans. The research explored the use of PPR (ranging from 0 % to 100 %) at various FDs (0–6 days) as potential pulp pre-conditioning techn...

Podrobná bibliografie
Hlavní autoři:	Lukeman Haruna, Ernest E. Abano, Ernest Teye, Isaac Tukwarlba, Stephen Adu, Kesse J. Agyei, Eric Kuma, Wilson Yeboah, Mary Lukeman
Médium:	Článek
Jazyk:	English
Vydáno:	Elsevier 2024-09-01
Edice:	Journal of Agriculture and Food Research
Témata:	Cocoa beans Partial pulp removal Fermentation duration Nib acidification Fermentation quality Overall flavor quality
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2666154324002485

Podobné jednotky

Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans
Autor: Lukeman Haruna, a další
Vydáno: (2024-01-01)

Effect of thermization of dahi on post fermentation acidification during refrigerated storage
Autor: K. Raj Silpa, a další
Vydáno: (2023-03-01)

The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting /
Autor: 299446 Suhaimi Md. Yasir, a další
Vydáno: (1996)

Turning design optimation for bulk cocoa fermentation process
Autor: Yusianto Yusianto
Vydáno: (1990-08-01)

Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.
Autor: Maria Denis Lozano Tovar, a další
Vydáno: (2020-12-01)

High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor’s flavor
Autor: Ivan D. Camargo, a další
Vydáno: (2024-05-01)

Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars
Autor: Mariane Sampaio da Silveira de Souza, a další
Vydáno: (2024-11-01)

Fermentation of cocoa (Theobroma cacao L.) beans using Candida sp. and Blastobotrys sp
Autor: Mahazar, Nurul Husna
Vydáno: (2015)

Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation
Autor: María Alicia Peña González, a další
Vydáno: (2023-08-01)

Effects of fermentation and drying durations on the quality of cocoa (Theobroma cacao L.) beans during the rainy season in the Juaboso District of the Western-North Region, Ghana
Autor: Emmanuel Ackah, a další
Vydáno: (2021-10-01)

Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation
Autor: Estefania García Gonzalez, a další
Vydáno: (2022-12-01)

Penerapan Fermentasi Biji Kakao (Theobroma cacao L.) di Kabupaten Pidie Jaya, Aceh
Autor: Juanda Juanda, a další
Vydáno: (2023-06-01)

Polyphenol and Microbial Profile of On-farm Cocoa Beans Fermented with Selected Microbial Consortia
Autor: Tochukwu Vincent Balogu, a další
Vydáno: (2017-09-01)

Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru
Autor: Denny Cortez, a další
Vydáno: (2023-01-01)

Hazard Analysis and Critical Control Points in Cocoa Bean Fermentation
Autor: Muh. Ruslan Yunus
Vydáno: (2016-06-01)

Survey of Ghanaian cocoa farmer fermentation practices and their influence on cocoa flavour : erratum /
Autor: 246206 Baker, David M., a další

The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation
Autor: Setyohadi,
Vydáno: (1990)

Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans
Autor: Ariza Budi Tunjung-Sari, a další
Vydáno: (2020-01-01)

Fine Resolution Analysis of Microbial Communities Provides Insights Into the Variability of Cocoa Bean Fermentation
Autor: Mauricio Edilberto Pacheco-Montealegre, a další
Vydáno: (2020-04-01)

Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments
Autor: Nurhayati Nurhayati, a další
Vydáno: (2021-02-01)

Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory
Autor: Stefanie Streule, a další
Vydáno: (2023-12-01)

The Effect of Starter Concentration and Fermentation Period of Cocoa Pulp on Ethanol Production
Autor: Medan Yumas, a další
Vydáno: (2014-06-01)

Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal
Autor: Vu-Thi Kim-Ngoc, a další
Vydáno: (2022-08-01)

Milk fermentation by monocultures or co-cultures of Streptococcus thermophilus strains
Autor: Mei Han, a další
Vydáno: (2022-12-01)

Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation
Autor: Johannes Delgado-Ospina, a další
Vydáno: (2020-12-01)

Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition
Autor: Laras Cempaka, a další
Vydáno: (2014-07-01)

Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation
Autor: Tania María Guzmán-Armenteros, a další
Vydáno: (2023-10-01)

Performance of Roasted Cocoa Bean Winnower For Small Holder Chocolate Producers
Autor: Hendy Firmanto, a další
Vydáno: (2016-08-01)

Effect of addition of yeasts and enzymes during fermentation on physicochemical quality of fine aroma cocoa beans
Autor: Wiston Javier Morales-Rodriguez, a další
Vydáno: (2024-06-01)

FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS
Autor: Kouadio Alfred GOUDE, a další
Vydáno: (2023-06-01)

Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles
Autor: Luciana Lordelo Nascimento, a další
Vydáno: (2024-05-01)

Investigation on Potential Starter of Bacillus spp. for Ivorian Cocoa Beans Fermentation Improvement
Autor: Alalet Luc Zadi, a další
Vydáno: (2018-12-01)

Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor
Autor: Dulce Velásquez-Reyes, a další
Vydáno: (2023-04-01)

Temperature and pH Monitoring System Design in the Fermentation of Cocoa Beans Based on Android
Autor: Lukito Hasta Pratopo, a další
Vydáno: (2022-04-01)

The Virome of Cocoa Fermentation-Associated Microorganisms
Autor: João Pedro Nunes Santos, a další
Vydáno: (2024-07-01)

Microbiological Activity Affects Post-Harvest Quality of Cocoa (<i>Theobroma cacao</i> L.) Beans
Autor: Edy Subroto, a další
Vydáno: (2023-07-01)

Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information
Autor: Karen Sánchez, a další
Vydáno: (2021-01-01)

Exploring cocoa bean fermentation mechanisms by kinetic modelling
Autor: Mauricio Moreno-Zambrano, a další
Vydáno: (2022-02-01)

Effect of fermentation parameters on the antioxidant activity of Ecuadorian cocoa (<i>Theobroma cacao</i> L.)
Autor: Orbe Chamorro Mayra, a další
Vydáno: (2024-09-01)

Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents
Autor: Paulo Túlio de Souza Silveira, a další
Vydáno: (2023-01-01)