Cocoa beans quality

Daniel et al. 2009 Papalexandratou and De Vuyst 2011 Papalexandratou et al. 201 Ic, 2013 Pereira et al. 2012 Crafack et al. 2013). As the variation of yeast species is much larger than that of bacterial species, the presence of the former may have profound effects on the fermentation efficiency and fermented cocoa bean quality, either directly or indirectly (Meersman et al. 2013). 

K. marxianus, as pectinase producer, and the naturally vigorous yeast, 5. cerevisiae, as ethanol producer, might he a better yeast choice for future defined inocula. Moreover, inoculation of fresh cocoa pulp-hean mass with a K. marxianus hybrid yeast strain with increased pectinolytic activity has shown that it affects the microbial community structure during fermentation, increases by one third the volume of sweatings (and hence naturally increasing aeration), stimulates faster and improved cocoa bean protein degradation, results in reduced cocoa bean cotyledon acidity, and hence positively influences the fermented cocoa bean quality as well as the sensory quality of the chocolates produced thereof (Leal et al. 2008). The enhanced pectinolytic activity of K. marxianus has been confirmed during cocoa bean tray fermentation processes inoculated with a culture of this yeast species (Crafack et al. 2013). 

The quality of the cocoa mass is determined by the properties of the cocoa bean, the roasting conditions and the grinding rate. At least three varieties of cocoa bean should be mixed to obtain good quality cocoa mass. It is useful if one of them is spice bean . 

Ccxjoa butter is the triglyceride which derives from cocoa beans it is composed of a large amount of palmitic acid on the glyceral backbone. Because of the high saturation, cocoa butter is a solid and exhibits a rather sharp melting point at about body temperature which incidentally, is partially responsible for the pleasant texture of high quality chocolates. 

Cocoa beans have a bitter principle which is somewhat reduced by a fermentation process. The quality of the cocoa made from the beans depends to a considerable extent upon the success of this fermentation. The cocoa beans grow in bunches of thirty to forty,1 surrounded by a soft husk or shell. The beans are collected and placed in fermentation boxes with proper air vents. The sweet outer covering of the beans begins to ferment immediately. This mucous lining of... 

Quality evaluation of cocoa bean and cocoa powder is by visual inspection for contamination, moldiness, and by aroma/flavor and tasting. Physical analysis of cocoa bean and cocoa powder includes analysis for total moisture (< 8%) and fat (<55%). Additionally, the quality of cocoa is characterized by the iodine number (degree of unsaturation of the fatty acid components), unsaponifiable matter, and GC analysis (for volatile and aroma components). 

Well-fermented seeds, called cocoa beans from this step, provide uniformly colored, dark-brown beans which are readily separated into then-cotyledons. Inadequate or unripe fermented beans are smooth in appearance (violetas) and are of low quality. 

Fatty acid tryptamides (3-80) can be employed as indicator substances for detecting the shell content in cocoa products. The shell content is an important quality parameter for products that are made from roasted cocoa beans. The relevant substances are docosanoyl-2-(3-indolyl)ethylamide (behenic acid tryptamide) andtetracosanoyl-2-(3-indolyl)ethylamide (Hgnoceric acid tryptamide). Cocoa shells contain 330-395 mg/kgbehenic acid tryptamide and Hgnoceric acid tryptamide, but the cotyledons only 7-10 mg/kg. 

Although the cocoa bean fermentation process is a spontaneous process, it is characterised by a fairly strict microbial ecosystem (De Vuyst et al. 2010 Schwan and Wheals 2004), which dominates this fermentation process at different stages (Fig. 3.2). In general, a specific succession of yeasts, LAB, and AAB results in well-fermented, high-quality cocoa beans, albeit other bacteria might also be involved (De Vuyst et al. 2010 Papalexandratou et al. 2013 Schwan and Wheals 2004). 

Lima, L.J.R., Almeida, M.H., Nout, M.J.R., and Zwietering, M.H. (2011) Theobroma cacao L., The food of the gods quality determinants of commercial cocoa beans, with particular reference to the impact of the fermentation. CritRev Food Sc Nutr 52, 731-761. 

There is no evidence that any of the manufacturers of cocoa and chocolate have adapted any part of the Maillard technology to their manufacturing processes. There are at least two reasons for this. First, the standard processes, as applied to beans of good quality, produce excellent products. Second, while the work just reviewed has given us a rather clear outline as to how chocolate aroma is developed in the roasting of fermented beans, the research work has not yet been done, or reported, that would serve as a basis for improving the industrial processing of cacao beans. 

Cocoa extenders or substitutes, as products which purport to be serious contenders for a fraction of the cocoa market, are a relatively new phenomenon. So long as cocoa was plentiful, cheap, and of superior quality a cocoa substitute made no sense. But the steady increasing of prices and tightening of supplies of cocoa in view of rising worldwide demand provided the incentive for some companies to undertake limited development of cocoa substitutes. It was no coincidence that their appearance on the market in early 1977 matched the peaking prices of both cacao beans and cocoa. 

Ikrawan, Y., S. Chaiseri, O. Vungdeethum, Effect of fermentation time on pyrazine concentration of Thai Forasero beans. Kasetsart J. Natural ScL, 1997. 31, 4, p. 479. Mermet, G., E. Cros, G. Georges, Preliminary study to optimize cocoa roasting parameters aroma precursor consumption, pyrazine development, organoleptic quality. Cafe Cacao, 1992. 36, 4, p. 285. 

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