Temperature Profiles During the Fermentation of Cacao ‘Nacional’to Understand Chocolate Quality

Abstract:

The quality of chocolate is affected by a multitude of factors including cacao cultivar, maturity, fermentation management, drying, roasting, grinding, conching and, the addition of ingbkp_redients. In the sequence of unit operations, perhaps the most complex is fermentation because it is affected by the variability of microbial populations, the variability in the amount of mucilage, and the variability in the concentration of fermentable sugars. Several fermentation studies have been published but very few detail the progress of the fermentation in multiple points in a 1-m3 fermentation box. Both yeast and bacterial fermentations of cacao produce heat. Therefore, we monitored temperature profiles as indirect indicators of microbial activity. Measurement of fermentation temperature at the centre of fermentation boxes and only five other locations in a box have been previously reported. In this research study, we continuously …

Año de publicación:

2020

Keywords:

Fuente:

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