Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting

• Published in: Journal of the science of food and agriculture Vol. 81; no. 2; pp. 281 - 288
• Main Authors: de Brito, Edy S, García, Nelson H Pezoa, Gallão, M I, Cortelazzo, Angelo L, Fevereiro, Pedro S, Braga, Márcia R
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.01.2001; Wiley
• Subjects: Biological and medical sciences; cell structures; cell wall components; cocoa; cocoa (beverage); cocoa beans; composition; Confectionery products and chocolate industries, honey; fermentation; Food industries; free amino acids; fruit pulp; Fundamental and applied biological sciences. Psychology; phenolic compounds; plant proteins; processing; reducing sugars; roasting; seeds; structure; Cooking; Cotyledon; Organoleptic properties; Stimulant plant; Fermentation; Cocoa; Flavor; Roasting(food); Dicotyledones; Sterculiaceae; Quality; Angiospermae; Structure modification; Spermatophyta; Chemical composition; Microstructure; Theobroma cacao; Drying

Cocoa seeds and pulp were fermented for 144 h, followed by natural drying. The tegument was removed and the cotyledons were broken into nibs which were roasted at 150 °C for 30 min. Non‐fermented material, material fermented for 24, 48 and 72 h, material fermented for 144 h and then dried, and also...