نتایج جستجو برای: cocoa bean quality
تعداد نتایج: 773767 فیلتر نتایج به سال:
Good quality cocoa beans are well studied and known as rich source of natural polyphenols. On the contrary, little research has been done regarding polyphenol extracts (PE) from low quality cocoa beans i.e. partially fermented dry cocoa beans (PFDCB) and unfermented dry cocoa beans (UFDCB). The following research was carried out to study the antioxidant, antibacterial, and food colouring proper...
The use of cacao, in its familiar food and beverage form, dates back about 3,800 years. By the time of the discovery of America by Europeans, the Aztecs and Mayans had developed methods for drying, roasting and grinding cacao beans for use in beverages and foods. Today, the same processes are used, but have been adapted to modern machinery. The current study was conducted to compare the traditi...
Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition ...
The Olmec civilization (1500 BC) was the first to transform the cocoa bean into a form of chocolate. For a long time, the cocoa bean has been used as a foodstuff as well as currency. It also has had both religious and divine aspects. In the eighteen-century, the Europeans found it had some aphrodisiac properties [1]. Although chocolate is no longer reserved for the elite, from a scientific poin...
In West Africa, low adoption of agricultural innovations by farmers has been partly due to the complexity of the innovation structure or new knowledge beyond the farmers’ socio-economic adaptive capacities. Different attempts have been made to improve cocoa beans quality in Nigeria among which was the recommendation of ‘improved cultural practices’ or ‘best known practices’ (ICMP). This had rec...
Background. This study sought to investigate the antidiabetic and antihypertensive mechanisms of cocoa (Theobroma cacao) bean through inhibition of α-amylase, α-glucosidase, angiotensin-1 converting enzyme, and oxidative stress. Methodology. The total phenol and flavonoid contents of the water extractable phytochemicals from the powdered cocoa bean were determined and the effects of the extract...
Cocoa contains high levels of different flavonoids. In the present study, the enantioseparation of catechin and epicatechin in cocoa and cocoa products by chiral capillary electrophoresis (CCE) was performed. A baseline separation of the catechin and epicatechin enantiomers was achieved by using 0.1 mol x L(-1) borate buffer (pH 8.5) with 12 mmol x L(-1) (2-hydroxypropyl)-gamma-cyclodextrin as ...
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...
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