| Autor: |
Louis Ban-Koffi, Kra Brou Didier Kedjebo, Soumaila Dabonné, Adjéhi Dadié, Kouadio Koffi, Gnopo J. Nemlin, Tagro Simplice Guehi |
| Rok vydání: |
2010 |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology. 45:2508-2514 |
| ISSN: |
0950-5423 |
| Popis: |
Summary This study aims to compare the effect of three cocoa fermentation methods and their duration on raw cocoa quality. Results showed a decrease in percentage of physical quality defects on fermentation method. Cocoa fermented for 4 days presented higher percentage of purple beans reached 45% and about 10% of slaty beans than cocoa fermented for 6 days whatever the process. Fermentation duration did not influence the mouldy beans that were around 1%. Formation of brown beans increased from 16% to 50% depending on the fermentation duration and process. Using wooden boxes allowed higher percentage of 77%–90% brown beans than others materials. Acidity of cocoa decreased on fermentation duration but beans treated in boxes were significantly (P = 0.05) acidic from 1.40 and 3.07 meq of NaOH g−1. Fungal population did not vary in number depending both on the duration and the fermentation method with rates that ranged from 3.32 × 107 to 8.63 × 107 CFU g−1. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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