Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans
Incubation of unfermented and partly fermented cocoa beans in acetate buffer, pH 5.5, at 45 °C increased yellowness, total colour differences and fermentation index value of the cocoa bean powders and decreased cocoa procyanidins (monomers to pentamers), and their astringency. Fermentation index and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Blackwell Publishing
2003
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114444/1/114444.pdf |
| _version_ | 1824452409234030592 |
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| author | Misnawi Jinap, S. Jamilah, B. Nazamid, S. |
| author_facet | Misnawi Jinap, S. Jamilah, B. Nazamid, S. |
| author_sort | Misnawi |
| collection | UPM |
| description | Incubation of unfermented and partly fermented cocoa beans in acetate buffer, pH 5.5, at 45 °C increased yellowness, total colour differences and fermentation index value of the cocoa bean powders and decreased cocoa procyanidins (monomers to pentamers), and their astringency. Fermentation index and (-)-epicatechin content, equivalent to those of fully fermented beans, were reached by unfermented beans after 4-8-h incubation, but not by partly fermented beans even after 16 h. During incubation of partly fermented cocoa beans enriched with polyphenol oxidase, yellowness and fermentation index value were increased, whilst (-)-epicatechin was decreased. Tyrosinase had a less significant effect in yellow colour formation, but showed a significant reduction of (-)-epicatechin and increase in fermentation index compared with crude cocoa polyphenol oxidase. However, both enzymes have similar effects on procyanidin degradation and astringent taste reduction. Incubation of cocoa beans for 16 h increased the cut test score of unfermented and partly fermented beans by 50 and 30%, respectively. |
| first_indexed | 2025-02-19T02:50:04Z |
| format | Article |
| id | upm.eprints-114444 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2025-02-19T02:50:04Z |
| publishDate | 2003 |
| publisher | Blackwell Publishing |
| record_format | dspace |
| spelling | upm.eprints-1144442025-02-05T03:53:04Z http://psasir.upm.edu.my/id/eprint/114444/ Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans Misnawi Jinap, S. Jamilah, B. Nazamid, S. Incubation of unfermented and partly fermented cocoa beans in acetate buffer, pH 5.5, at 45 °C increased yellowness, total colour differences and fermentation index value of the cocoa bean powders and decreased cocoa procyanidins (monomers to pentamers), and their astringency. Fermentation index and (-)-epicatechin content, equivalent to those of fully fermented beans, were reached by unfermented beans after 4-8-h incubation, but not by partly fermented beans even after 16 h. During incubation of partly fermented cocoa beans enriched with polyphenol oxidase, yellowness and fermentation index value were increased, whilst (-)-epicatechin was decreased. Tyrosinase had a less significant effect in yellow colour formation, but showed a significant reduction of (-)-epicatechin and increase in fermentation index compared with crude cocoa polyphenol oxidase. However, both enzymes have similar effects on procyanidin degradation and astringent taste reduction. Incubation of cocoa beans for 16 h increased the cut test score of unfermented and partly fermented beans by 50 and 30%, respectively. Blackwell Publishing 2003 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/114444/1/114444.pdf Misnawi and Jinap, S. and Jamilah, B. and Nazamid, S. (2003) Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans. International Journal of Food Science and Technology, 38 (3). pp. 285-295. ISSN 0950-5423; eISSN: 0950-5423 https://ifst.onlinelibrary.wiley.com/doi/10.1046/j.1365-2621.2003.00674.x 10.1046/j.1365-2621.2003.00674.x |
| spellingShingle | Misnawi Jinap, S. Jamilah, B. Nazamid, S. Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans |
| title | Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans |
| title_full | Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans |
| title_fullStr | Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans |
| title_full_unstemmed | Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans |
| title_short | Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans |
| title_sort | effects of incubation and polyphenol oxidase enrichment on colour fermentation index procyanidins and astringency of unfermented and partly fermented cocoa beans |
| url | http://psasir.upm.edu.my/id/eprint/114444/1/114444.pdf |
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