Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/8742 |
Resumo: | Fermentation is an essential step in obtaining good quality almonds. Thus, the present study aimed to evaluate the fermentation process of cocoa almonds and quantify the physicochemical and microbiological quality of different cocoa blends with the addition of coffee and cardamom, aiming at the reduction of the cost of processing, the addition of value to the raw material, and technological and scientific development of the Amazon region. The experimental design used was completely randomized, arranged in a 4 x 2 x 3 factorial scheme, corresponding to four fermentation times, two fermentation, three concentrations of pulp (blends) (pure cocoa, cocoa + coffee, and cocoa + cardamom), and three replicates. The results made it possible to conclude that the temperature inside the mass measured every 48 hours after turning increased with the fermentation time, reaching its maximum on the seventh day of fermentation. The increase in the temperature inside the fermentation mass on the seventh day is due to the higher concentration of acetic acid, evidenced by the reduction in pH value and consequent reduction in °Brix. Fermentation in a greenhouse at a temperature of 40 °C enables the maintenance of stable temperature throughout the fermentation process for blends of cocoa with the addition of coffee and cardamom. It is verified that, when there is a pre-established temperature, as in a greenhouse at 40 °C, there is a decrease in the values of °Brix and soluble solids present in the final product. Temperature, pH, and sugars are determining factors for the duration of the fermentation process and quality of pure cocoa almonds and cocoa almonds with the addition of coffee and cardamom. Under the experimental conditions, fermentation time from seven days is sufficient to ensure the physicochemical and microbiological quality of cocoa blends with the addition of coffee and cardamom, but it should not exceed nine days. |
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Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamomCalidad fisicoquímica y microbiológica en la fermentación de diferentes mezclas de cacao añadido café y cardamomQualidade físico-química e microbiológica na fermentação de diferentes blends de cacau adicionado de café e cardomomoTheobroma cacaoFermentaçãoAgregação de valorInovação tecnológicaTheobroma cacaoFermentationValue aggregationTechnological innovationQuality control. Theobroma cacaoFermentaciónAgregación de valoresInnovación tecnológicaControl de calidad.Fermentation is an essential step in obtaining good quality almonds. Thus, the present study aimed to evaluate the fermentation process of cocoa almonds and quantify the physicochemical and microbiological quality of different cocoa blends with the addition of coffee and cardamom, aiming at the reduction of the cost of processing, the addition of value to the raw material, and technological and scientific development of the Amazon region. The experimental design used was completely randomized, arranged in a 4 x 2 x 3 factorial scheme, corresponding to four fermentation times, two fermentation, three concentrations of pulp (blends) (pure cocoa, cocoa + coffee, and cocoa + cardamom), and three replicates. The results made it possible to conclude that the temperature inside the mass measured every 48 hours after turning increased with the fermentation time, reaching its maximum on the seventh day of fermentation. The increase in the temperature inside the fermentation mass on the seventh day is due to the higher concentration of acetic acid, evidenced by the reduction in pH value and consequent reduction in °Brix. Fermentation in a greenhouse at a temperature of 40 °C enables the maintenance of stable temperature throughout the fermentation process for blends of cocoa with the addition of coffee and cardamom. It is verified that, when there is a pre-established temperature, as in a greenhouse at 40 °C, there is a decrease in the values of °Brix and soluble solids present in the final product. Temperature, pH, and sugars are determining factors for the duration of the fermentation process and quality of pure cocoa almonds and cocoa almonds with the addition of coffee and cardamom. Under the experimental conditions, fermentation time from seven days is sufficient to ensure the physicochemical and microbiological quality of cocoa blends with the addition of coffee and cardamom, but it should not exceed nine days.La fermentación es un paso esencial para obtener almendras de buena calidad. Así, el presente trabajo tuvo como objetivo evaluar el proceso de fermentación de las almendras de cacao y cuantificar la calidad fisicoquímica y microbiológica de las diferentes mezclas de cacao añadido café y cardamomo, con el objetivo de reducir el coste de procesamiento, añadiendo valor a la materia prima y al desarrollo tecnológico y científico de la región amazónica. El diseño experimental utilizado fue completamente aleatorizado, dispuesto en un esquema factorial 4 x 2 x 3, que consta de cuatro tiempos de fermentación, dos ambientes de fermentación, tres concentraciones de pulpa (mezclas) (cacao puro, cacao + café y cacao + cardamomo) y tres repeticiones. Los resultados permitieron concluir que la temperatura dentro de la masa medida cada 48 horas después de la rotación aumentó con el tiempo de fermentación, alcanzando el máximo en el séptimo día de fermentación. El aumento de la temperatura dentro de la masa de fermentación en el séptimo día se debe a la mayor concentración de ácido acético, evidenciada por la reducción del valor del pH y la consiguiente reducción de la brix. La fermentación en horno a una temperatura de 40oC permite el mantenimiento de una temperatura estable durante todo el proceso de fermentación para mezclas de cacao añadido café y cardamomo. Se verifica que cuando hay una temperatura preestablecida, según en un horno a 40oC, hay una disminución en los valores de brix y sólidos solubles presentes en el producto final. La temperatura, el pH y los azúcares son factores determinantes para la duración del proceso de fermentación y la calidad de las almendras de cacao puro más el café y el cardamomo. En las condiciones experimentales el tiempo de fermentación a partir de siete días es suficiente para garantizar la calidad fisicoquímica y microbiológica de las mezclas de cacao añadido café y cardamomo, no superior a nueve días.A fermentação é uma etapa essencial para a obtenção de amêndoas de boa qualidade. Assim, o presente trabalho teve por objetivo avaliar o processo de fermentação de amêndoas de cacau e quantificar a qualidade físico-química e microbiológica de diferentes blends cacau adicionado de café e cardamomo, visando a redução do custo de processamento, a agregação de valor a matéria prima e o desenvolvimento tecnológico e cientifico da região amazônica. O delineamento experimental utilizado foi o inteiramente casualizado, arranjados em esquema fatorial 4 x 2 x 3, constituídos por quatro tempos de fermentação, dois ambientes de fermentação, três concentrações de polpa (blends) (cacau puro, cacau + café e cacau + cardamomo) e três repetições. Os resultados permitiram concluir que a temperatura no interior da massa mensurada a cada 48 horas após o revolvimento apresentou aumento com o tempo de fermentação, atingindo o máximo no sétimo dia de fermentação. A elevação da temperatura do interior da massa em fermentação no sétimo dia deve-se a maior concentração de ácido acético, evidenciada pela redução no valor de pH e consequente redução do °Brix. A fermentação em estufa a temperatura de 40°C possibilita a manutenção de temperatura estável durante todo o processo fermentativo para blends de cacau adicionado de café e cardamomo. Verifica-se que quando há uma temperatura pré-estabelecida, conforme em estufa a 40°C, tem-se diminuição dos valores de °Brix e os sólidos solúveis presentes no produto final. A temperatura, o pH e açucares são fatores determinantes para a duração do processo de fermentação e qualidade das amêndoas de cacau pura e acrescida de café e cardamomo. Nas condições experimentais o tempo de fermentação a partir de sete dias é suficiente para garantir qualidade físico-química e microbiológica de blends de cacau adicionado de café e cardamomo, não devendo ultrapassar nove dias.Research, Society and Development2020-10-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/874210.33448/rsd-v9i10.8742Research, Society and Development; Vol. 9 No. 10; e4759108742Research, Society and Development; Vol. 9 Núm. 10; e4759108742Research, Society and Development; v. 9 n. 10; e47591087422525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/8742/7824Copyright (c) 2020 Nélio Ranieli Ferreira de Paula; Érica de Oliveira Araújo; Natália Dias de Oliveirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPaula, Nélio Ranieli Ferreira de Araújo, Érica de Oliveira Oliveira, Natália Dias de 2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8742Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:09.242278Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom Calidad fisicoquímica y microbiológica en la fermentación de diferentes mezclas de cacao añadido café y cardamom Qualidade físico-química e microbiológica na fermentação de diferentes blends de cacau adicionado de café e cardomomo |
title |
Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom |
spellingShingle |
Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom Paula, Nélio Ranieli Ferreira de Theobroma cacao Fermentação Agregação de valor Inovação tecnológica Theobroma cacao Fermentation Value aggregation Technological innovation Quality control. Theobroma cacao Fermentación Agregación de valores Innovación tecnológica Control de calidad. |
title_short |
Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom |
title_full |
Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom |
title_fullStr |
Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom |
title_full_unstemmed |
Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom |
title_sort |
Physicochemical and microbiological quality in the fermentation of different cocoa blends with the addition of coffee and cardamom |
author |
Paula, Nélio Ranieli Ferreira de |
author_facet |
Paula, Nélio Ranieli Ferreira de Araújo, Érica de Oliveira Oliveira, Natália Dias de |
author_role |
author |
author2 |
Araújo, Érica de Oliveira Oliveira, Natália Dias de |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Paula, Nélio Ranieli Ferreira de Araújo, Érica de Oliveira Oliveira, Natália Dias de |
dc.subject.por.fl_str_mv |
Theobroma cacao Fermentação Agregação de valor Inovação tecnológica Theobroma cacao Fermentation Value aggregation Technological innovation Quality control. Theobroma cacao Fermentación Agregación de valores Innovación tecnológica Control de calidad. |
topic |
Theobroma cacao Fermentação Agregação de valor Inovação tecnológica Theobroma cacao Fermentation Value aggregation Technological innovation Quality control. Theobroma cacao Fermentación Agregación de valores Innovación tecnológica Control de calidad. |
description |
Fermentation is an essential step in obtaining good quality almonds. Thus, the present study aimed to evaluate the fermentation process of cocoa almonds and quantify the physicochemical and microbiological quality of different cocoa blends with the addition of coffee and cardamom, aiming at the reduction of the cost of processing, the addition of value to the raw material, and technological and scientific development of the Amazon region. The experimental design used was completely randomized, arranged in a 4 x 2 x 3 factorial scheme, corresponding to four fermentation times, two fermentation, three concentrations of pulp (blends) (pure cocoa, cocoa + coffee, and cocoa + cardamom), and three replicates. The results made it possible to conclude that the temperature inside the mass measured every 48 hours after turning increased with the fermentation time, reaching its maximum on the seventh day of fermentation. The increase in the temperature inside the fermentation mass on the seventh day is due to the higher concentration of acetic acid, evidenced by the reduction in pH value and consequent reduction in °Brix. Fermentation in a greenhouse at a temperature of 40 °C enables the maintenance of stable temperature throughout the fermentation process for blends of cocoa with the addition of coffee and cardamom. It is verified that, when there is a pre-established temperature, as in a greenhouse at 40 °C, there is a decrease in the values of °Brix and soluble solids present in the final product. Temperature, pH, and sugars are determining factors for the duration of the fermentation process and quality of pure cocoa almonds and cocoa almonds with the addition of coffee and cardamom. Under the experimental conditions, fermentation time from seven days is sufficient to ensure the physicochemical and microbiological quality of cocoa blends with the addition of coffee and cardamom, but it should not exceed nine days. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-10-04 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/8742 10.33448/rsd-v9i10.8742 |
url |
https://rsdjournal.org/index.php/rsd/article/view/8742 |
identifier_str_mv |
10.33448/rsd-v9i10.8742 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/8742/7824 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 10; e4759108742 Research, Society and Development; Vol. 9 Núm. 10; e4759108742 Research, Society and Development; v. 9 n. 10; e4759108742 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052660596080640 |