We investigated the probiotic potential of lactic acid bacteria (LAB) obtained from cocoa fermentation using an experimental rat model of colitis. Cocoa beans were collected from fermentation boxes every 12 h for 5 days to isolate the microorganisms. Strains were isolated by serial dilution and plating on MRS agar. Gram-positive and catalase-negative rods were subjected to DNA extraction, polym...

Drying is a common process step for agricultural grain products ease of handling and to achieve the desired quality levels. One commodities that have high economic value produced by farmers in Lampung Province cocoa beans. The drying may change physical properties beans affect processing at later stage. This study aims determine effect temperature on changes such as dimension, volume, weight, s...

Flavor is one of the most essential indicators for determining quality cocoa beans, especially fine flavor cocoa. The volatile compound in beans affect mechanism emergence. Therefore, this study aimed to identify aromatic and non-aromatic groups as FFCs indicator. It was conducted at Indonesian Coffee Cocoa Research Institute, Jember, East Java, Indonesia. Furthermore, genetic material used con...

Cocoa quality is affected by genetic variability and conditions in the region of origin that impact physicochemical, functional sensory characteristics cocoa bean. For purpose this study, spatial distribution was analyzed using a indicator related variables (phenolic antioxidant content) attributes (organoleptic qualities notes) samples from different clones municipalities Mesetas Vista Hermosa...

The physical parameters of two products widely used in the confectionery industry – peanuts and cocoa beans have been studied. hydrodynamic characteristics these products, influencing fluidized bed roasting regime, determined. hydrodynamics a rotating-pulsed fluidization cited materials has examined. Dependences are derived for calculating pressure drops initial velocity particles during creati...

This study was conducted to compare the agronomic performance of four elite cocoa clones (MCBC1, KKM22, KKM4 and PBC230) regenerated from staminode immature zygotic embryo culture with conventional grafted clones. From results, it found that clone propagated exhibited variations in fresh pod weight (339.6 g), individual seed (4.13 g) number flat beans per (4 beans) compared rest The genetic sta...

In order to evaluate twelve doubled haploids (DHs) of Theobroma cacao L. used as parents, a trial was set up in Côte d'Ivoire. Several traits were observed, such as yield, vigour, yield/vigour ratios, resistance to the black pod disease caused by Phytophthora, percentage of flat beans and mean weight of 100 cocoa beans. Out of the three progenies derived from crosses between two DHs, two showed...

THE TOMATO (Lycopersicon esculentum) is a New World plant, originally found in Peru and carried back to Spain from whence it quickly spread to Italy (pommidoro) and France, where it was known as the pomme d'amour and thought to have aphrodisiac properties (this is the first recorded confusion between the placebo effect and the tomato effectdescribed herein). By 1560, the tomato was becoming a s...