Physical, chemical and microbiological characteristics of cocoa pulp

Detalhes bibliográficos
Autor(a) principal: das Mercês Penha, Edmar
Data de Publicação: 1998
Outros Autores: Martins da Matta, Virgínia
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/5003
Resumo: The objective of this research was to characterize the cocoa (Theobroma cacao L.) pulp traded in Southeast Bahia from the physical, chemical and microbiological standpoints, aiming to improve its quality. The pulp was extracted after different cleaning treatments of the fruit, which did not show any significant influence on the microbiological quality of the pulp. All samples showed low values for total and fecal coliforms; the total plate count determinations reached up to 104 CFU/g and the mold and yeast count was above 3x103CFU/g. The characteristics of the natural cocoa pulp were: soluble solids between 17oand 19o Brix, acidity around 1.5 (0,01 N solution), pH between 3.1 and 3.6, apparent viscosity of 96 cP, at 25°C and deformation rate of 200 s-1. The results were also positive for qualitative determinations of peroxidase and polyphenoloxidase activities.
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spelling Physical, chemical and microbiological characteristics of cocoa pulpCaracterísticas físico-químicas e microbiológicas da polpa de cacauThe objective of this research was to characterize the cocoa (Theobroma cacao L.) pulp traded in Southeast Bahia from the physical, chemical and microbiological standpoints, aiming to improve its quality. The pulp was extracted after different cleaning treatments of the fruit, which did not show any significant influence on the microbiological quality of the pulp. All samples showed low values for total and fecal coliforms; the total plate count determinations reached up to 104 CFU/g and the mold and yeast count was above 3x103CFU/g. The characteristics of the natural cocoa pulp were: soluble solids between 17oand 19o Brix, acidity around 1.5 (0,01 N solution), pH between 3.1 and 3.6, apparent viscosity of 96 cP, at 25°C and deformation rate of 200 s-1. The results were also positive for qualitative determinations of peroxidase and polyphenoloxidase activities.O objetivo deste trabalho foi caracterizar físico-química e microbiologicamente a polpa de cacau (Theobroma cacao L.), comercializada na região sudeste da Bahia, visando contribuir para a melhoria da qualidade do produto. A polpa foi extraída após diferentes tratamentos de limpeza dos frutos, os quais pouco influíram na qualidade microbiológica da polpa. Todas as amostras apresentaram baixa contagem de coliformes totais e fecais. Na contagem total em placas foram determinadas até 104 UFC/g, e a contagem de bolores e leveduras também esteve acima de 3x103 UFC/g. A polpa de cacau in natura apresentou teor de sólidos solúveis na faixa de 17o a 19o Brix, acidez em torno de 1,5 (solução 0,01 N) e pH entre 3,1 e 3,6. A viscosidade aparente foi de 96 cP, à temperatura de 25oC, para uma taxa de deformação de 200 s-1. As provas qualitativas de peroxidase e polifenoloxidase apresentaram resultado positivo.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária Brasileiradas Mercês Penha, EdmarMartins da Matta, Virgínia1998-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/5003Pesquisa Agropecuaria Brasileira; v.33, n.11, nov. 1998; 1945-1949Pesquisa Agropecuária Brasileira; v.33, n.11, nov. 1998; 1945-19491678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/5003/7173info:eu-repo/semantics/openAccess2014-12-29T18:31:48Zoai:ojs.seer.sct.embrapa.br:article/5003Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-12-29T18:31:48Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Physical, chemical and microbiological characteristics of cocoa pulp
Características físico-químicas e microbiológicas da polpa de cacau
title Physical, chemical and microbiological characteristics of cocoa pulp
spellingShingle Physical, chemical and microbiological characteristics of cocoa pulp
das Mercês Penha, Edmar
title_short Physical, chemical and microbiological characteristics of cocoa pulp
title_full Physical, chemical and microbiological characteristics of cocoa pulp
title_fullStr Physical, chemical and microbiological characteristics of cocoa pulp
title_full_unstemmed Physical, chemical and microbiological characteristics of cocoa pulp
title_sort Physical, chemical and microbiological characteristics of cocoa pulp
author das Mercês Penha, Edmar
author_facet das Mercês Penha, Edmar
Martins da Matta, Virgínia
author_role author
author2 Martins da Matta, Virgínia
author2_role author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv das Mercês Penha, Edmar
Martins da Matta, Virgínia
dc.subject.none.fl_str_mv

description The objective of this research was to characterize the cocoa (Theobroma cacao L.) pulp traded in Southeast Bahia from the physical, chemical and microbiological standpoints, aiming to improve its quality. The pulp was extracted after different cleaning treatments of the fruit, which did not show any significant influence on the microbiological quality of the pulp. All samples showed low values for total and fecal coliforms; the total plate count determinations reached up to 104 CFU/g and the mold and yeast count was above 3x103CFU/g. The characteristics of the natural cocoa pulp were: soluble solids between 17oand 19o Brix, acidity around 1.5 (0,01 N solution), pH between 3.1 and 3.6, apparent viscosity of 96 cP, at 25°C and deformation rate of 200 s-1. The results were also positive for qualitative determinations of peroxidase and polyphenoloxidase activities.
publishDate 1998
dc.date.none.fl_str_mv 1998-11-01
dc.type.none.fl_str_mv
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://seer.sct.embrapa.br/index.php/pab/article/view/5003
url https://seer.sct.embrapa.br/index.php/pab/article/view/5003
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/5003/7173
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.33, n.11, nov. 1998; 1945-1949
Pesquisa Agropecuária Brasileira; v.33, n.11, nov. 1998; 1945-1949
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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