Cacao quality: Highlighting selected attributes

Autor:	José O. Souza, George Andrade Sodré, Nicholas B. Comerford, Raul Rene Valle, Guilherme Amorim Homem de Abreu Loureiro, Quintino Reis de Araujo, Pauline F. Grierson, Edson M. L. S. Ramos
Rok vydání:	2016
Předmět:	Food security business.industry General Chemical Engineering media_common.quotation_subject Organoleptic 04 agricultural and veterinary sciences Biology 040401 food science Biotechnology 0404 agricultural biotechnology Nutrient Research studies Quality (business) business Food Science media_common
Zdroj:	Food Reviews International. 33:382-405
ISSN:	1525-6103 8755-9129
Popis:	World demand for cacao and the requirements for quality beans have increased every year. Research studies have developed standards for aspects of cacao quality that meet industrial criteria as well as international import and export legislation that is aimed at food security. This review focused on selected attributes of cacao bean quality. These attributes include the amount of acids, simple carbohydrates, proteins, amino acids, lipids, phenolic substances, and methylxanthines. Other attributes are bean moisture content, quantity of mineral nutrients, and presence of potentially toxic elements. Microbiological and organoleptic attributes are also of interest. Future research on cacao quality should focus on bean sampling, geographical location of plantations, genetic diversity of the cacao material, and standardized analytical methods for determination of organic and mineral substances.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1a918ae1f19f97753131ec64b60cd07d https://doi.org/10.1080/87559129.2016.1175011 Zobrazit plný text záznamu