Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the...
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MDPI AG
2022-06-01
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| Series: | Foods |
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| author | Efraín M. Castro-Alayo Llisela Torrejón-Valqui Marleni Medina-Mendoza Ilse S. Cayo-Colca Fiorella P. Cárdenas-Toro |
| author_facet | Efraín M. Castro-Alayo Llisela Torrejón-Valqui Marleni Medina-Mendoza Ilse S. Cayo-Colca Fiorella P. Cárdenas-Toro |
| author_sort | Efraín M. Castro-Alayo |
| collection | DOAJ |
| description | The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the most abundant component of chocolate that is responsible for its quality physical properties. The k-means technique was used with the CB crystallization kinetics parameters to observe the division of the process during the first stage (day 0–3). The experimental crystallization time was 15.78 min and the second stage (day 4–7) was 17.88 min. The Avrami index (1.2–2.94) showed that the CB crystallizes in the form of a rod/needle/fiber or plate throughout the process. CB produced metastable crystals of polyforms <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>β</mi><mn>1</mn><mo>′</mo></msubsup></mrow></semantics></math></inline-formula> and <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>β</mi><mn>2</mn><mo>′</mo></msubsup></mrow></semantics></math></inline-formula>. Three days of fermentation are proposed to generate Criollo cocoa beans with acceptable CB crystallization times. |
| first_indexed | 2024-03-09T23:49:06Z |
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| language | English |
| last_indexed | 2024-03-09T23:49:06Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d13199d2c7044010a1e95e676619d6e62023-11-23T16:38:47ZengMDPI AGFoods2304-81582022-06-011112176910.3390/foods11121769Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation ProcessEfraín M. Castro-Alayo0Llisela Torrejón-Valqui1Marleni Medina-Mendoza2Ilse S. Cayo-Colca3Fiorella P. Cárdenas-Toro4Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Amazonas, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Amazonas, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Amazonas, PeruFacultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Amazonas, PeruSección de Ingeniería Industrial, Departamento de Ingeniería, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, San Miguel 15088, Lima 32, PeruThe spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the most abundant component of chocolate that is responsible for its quality physical properties. The k-means technique was used with the CB crystallization kinetics parameters to observe the division of the process during the first stage (day 0–3). The experimental crystallization time was 15.78 min and the second stage (day 4–7) was 17.88 min. The Avrami index (1.2–2.94) showed that the CB crystallizes in the form of a rod/needle/fiber or plate throughout the process. CB produced metastable crystals of polyforms <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>β</mi><mn>1</mn><mo>′</mo></msubsup></mrow></semantics></math></inline-formula> and <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msubsup><mi>β</mi><mn>2</mn><mo>′</mo></msubsup></mrow></semantics></math></inline-formula>. Three days of fermentation are proposed to generate Criollo cocoa beans with acceptable CB crystallization times.https://www.mdpi.com/2304-8158/11/12/1769criollo cocoacocoa butterpolymorphismcrystallizationdifferential calorimetry scanningAvrami model |
| spellingShingle | Efraín M. Castro-Alayo Llisela Torrejón-Valqui Marleni Medina-Mendoza Ilse S. Cayo-Colca Fiorella P. Cárdenas-Toro Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process Foods criollo cocoa cocoa butter polymorphism crystallization differential calorimetry scanning Avrami model |
| title | Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process |
| title_full | Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process |
| title_fullStr | Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process |
| title_full_unstemmed | Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process |
| title_short | Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process |
| title_sort | kinetics crystallization and polymorphism of cocoa butter throughout the spontaneous fermentation process |
| topic | criollo cocoa cocoa butter polymorphism crystallization differential calorimetry scanning Avrami model |
| url | https://www.mdpi.com/2304-8158/11/12/1769 |
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