3432327
Descrição
Mapa Mental por Hugo Lozano, atualizado more than 1 year ago
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Criado por Hugo Lozano
mais de 8 anos atrás
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Fermentation of cocoa beans: influence of
microbial activities and polyphenol concentration
on the flavour of chocolate
- Tasted test
- Astrigency
- Epicatechin and
catechin
-Antocyanin (Marker
Control)
- 1. Microorganism:
- Lactobacillus plantarum and
lactobacillus fermentum (LAB) -
Acetobacter pasteiriaunus at a pH
of 4.8 and 50°C for T
- Lactobacillus plantarum and
lactobacillus fermentum (LAB) -
Acetobacter pasteiriaunus at a pH
of 4.8 and 50°C for T
- 2. Process:
- 3. Concentration of compund Found in cocoa after
drying:
- - The crops No. 4 - 7 have the same amount of ethanol with 50mg/g with a
variation of +/- 2mg/g. - A relationship between the presence lactic acid and
the crops that were fermentated
- - The crops No. 4 - 7 have the same amount of ethanol with 50mg/g with a
variation of +/- 2mg/g. - A relationship between the presence lactic acid and
the crops that were fermentated
- - Key dried and fermentation time. Chocolate
made in the piloplant of barri callebaut France
- Without fermentation no flavour
- key process:
fermentation and roasting
- - Recipes used for chocolate : 42% coca,
liquor, 46% sugar, 11.4% cocoa butter, 0.6%
lecithin and 0.03% vanilla
- - Maillard Reactions
- key process:
fermentation and roasting
- 3. Concentration of compund Found in cocoa after
drying:
- Key compounds:
- Poliphenol and alcaloid were crop and heapdependent.
- Epicatechin and theobromide levels decreased during
fermentation
- Determination:
- By high pressure (HpLC) liquid chromatography. - Sugar and
organic Acids detrminated by high-performance anion exchange
chromatography (HPAEc)
- By high pressure (HpLC) liquid chromatography. - Sugar and
organic Acids detrminated by high-performance anion exchange
chromatography (HPAEc)
- All cocoa beans contained ethanol, lactic acid acetic acid and citric acid
before fermentation
- Flavour are extremely complex, with more thant 550
compound
- Flavour are extremely complex, with more thant 550
compound
- Determination:
- Epicatechin and theobromide levels decreased during
fermentation
- Poliphenol and alcaloid were crop and heapdependent.
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