Abstract Cocoa bean shell is a waste from the chocolate processing industry that has not been used optimally and still contains 5.78% polyphenols which potential as source of natural antioxidant compounds. The processed in with light, medium high roasting, based on desired product. purpose this study was to determine polyphenol content activity dry fermented cocoa shells result best degree roas...

Abstract Herlang District has an agricultural cultivation area of 6,160.10 Ha and consists various land management systems, such as paddy fields, not fields (corn green beans), plantation potential (cashew, mahogany, cocoa), well in agroforestry management. Agroforestry is effort to increase biodiversity without the exception soil microbes fungi which stimulate biological activity. This study a...

The aim of this research was to complete the characteristics cocoa beans and butter extracted from two different Theobroma cacao species: Criollo originated Peru Forastero Ecuador, both in version raw (unroasted) roasted beans. Before extraction, were characterized by proximate analysis. determination fatty acids composition carried out gas chromatography (GC). positional distribution sn-2 posi...

This paper reports a systematic study of the level of flavan-3-ol monomers during typical processing steps as cacao beans are dried, fermented and roasted and the results of Dutch-processing. Methods have been used that resolve the stereoisomers of epicatechin and catechin. In beans harvested from unripe and ripe cacao pods, we find only (-)-epicatechin and (+)-catechin with (-)-epicatechin bei...

During the fermentation of cocoa beans, yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, generate important aroma precursors as acetate esters and fatty ethyl are essential in developing fruity flavors aromas final product (usually chocolate). In addition, some may have pectinolytic antifungal activity, which is desirable post-harvest pr...

Aim: High free fatty acids (FFA) content of cocoa beans is high lead to alter quality butter fraction and chocolate manufactured. During primary post-harvest processing, harbor lipase producing mold speciess could trigger the accumulation FFA. This study investigated improvement raw material sourced from Côte d’Ivoire regarding its FFA concentration.
 Methods: Fermented dry were sampled on...