Cocoa beans are the most important raw material for chocolate industry and an essential product economy of tropical countries such as Colombia. Their price mainly depends on their quality, which is determined by various aspects, good agricultural practices, harvest point, level fermentation. The entities that regulate international marketing cocoa have been encouraging development new classific...

to evaluate the effect of roasting and dutching processes on the stability of b-aflatoxins (afb1+afb2), experimental units of cocoa beans contaminated with aflatoxin at a concentration of 220.7 ng g-1 were roasted at 250ºc for 15 minutes. roasting conditions caused a notable reduction in the aflatoxin content (up to 71%). the resulting cocoa liquors contaminated with 63.9 ng g-1 were thermal-al...

Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role cocoa bean through their acetic production. initiate the development of some flavor precursors that necessary for organoleptic quality cocoa, beans’ color. The starter cultures with local strains would enable preservation microbial biodiversity each country cocoa-producing areas, also...

Caffeine is the most widely used psychoactive stimulant with prevalent use across all age groups. It is a naturally occurring substance found in the coffee bean, tea leaf, the kola nut, cocoa bean. Recently there has been an increase in energy drink consumption leading to caffeine abuse, with aggressive marketing and poor awareness on the consequences of high caffeine use. With caffeine consump...

The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, chemical composition beans, specific protein storage content, polysaccharides polyphenols determining type precursors formed during fermentation drying process, leading to formation subsequent roasting conching processes. Bean aroma is frequently profiled, identified, s...

Studies were conducted to evaluate effects of pod storage (as a means of pulp pre-conditioning) and fermentation time on the fermentative quality and appearance of Ghanaian cocoa beans. The fermentative quality (cut test and fermentation index [FI]) and colour (L, a, b) of the cocoa beans were studied using standard methods. Increasing pod storage and fermentation time significantly (P<0.05) in...

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. The analysis of oil showed that oven ...

Studies were conducted to establish changes in nib acidification and biochemical composition (sugars concentration, proteins and free fatty acids) during fermentation of pulp pre-conditioned cocoa beans using a 4 x 3 full factorial experimental design with pod storage (0, 3, 7 and 10 days) and fermentation time (0, 3 and 6 days) as the principal factors. Non-volatile (titratable) acidity, pH, s...

BACKGROUND The effect of cocoa products on lipid changes is controversial. OBJECTIVES We aimed to identify and quantify the effect of cocoa on total cholesterol, LDL cholesterol, and HDL cholesterol. DESIGN A comprehensive literature search was conducted for relevant trials of cocoa on lipid profile. Weighted mean differences were calculated for net changes in lipid concentrations by using ...