Programa de Ingeniería Agroecológica, Facultad de Ingeniería, Universidad de la Amazonia, Florencia, Caquetá, Colombia.
Centro de Investigaciones Amazónicas CIMAZ Macagual César Augusto Estrada González, Grupo de Investigaciones Agroecosistemas y Conservación en Bosques Amazónicos-GAIA, Universidad de la Amazonia, Florencia, Caquetá, Colombia.
PLoS One. 2024 Oct 3;19(10):e0306680. doi: 10.1371/journal.pone.0306680. eCollection 2024.
Cocoa (Theobroma cacao L.) is the basic raw material to produce chocolate and other derivatives such as cocoa butter, cocoa powder and cocoa liquor (cocoa paste), which requires a fermentation process that affects its chemical composition and sensory profile. The objective of this study was to monitor the biochemical, physical and sensory changes during fermentation of cocoa beans in cocoa bean processing plants in the department of Caquetá, Colombia. During fermentation, the temperature of the mass and the pH of the pulp and beans were monitored at the different cocoa bean processing plants (Sites ASOACASAN ASA, COMICACAO CMI, COMCAP COC). Also, at two points during fermentation (days 4 and 7), physical properties of the bean were determined, such as variables related to bromatological composition, polyphenolic compounds and antioxidant activity as sensory attributes at the different sites. An increase in dough temperature was found, however the pH of the cotyledon decreased during the fermentation process and the fat and moisture content varied with fermentation time. At the site level, total polyphenol content (TPC), total flavonoids (TF), 1,1-diphenyl-2-picrylhydrazil (DPPH) and ferric reducing antioxidant power (FRAP) contents were statistically different, with COC being different from the other sites. The TPC was higher at the COC site (507 mg gallic acid equivalent GAE/g Cocoa) with respect to the other sites (< 360 mg GAE/g Cocoa). The TF content followed a similar behavior to TPC, with significant differences between sites and differences between fermentation times for ASA. The TF was higher in COC (309.1 mg catechin/g cocoa) with respect to CMI (215.6 mg catechin/g cocoa) and ASA (185.7 mg catechin/g cocoa). Values in DPPH ranged from 5869.3 to 7781.8 μmol Trolox/g cocoa and for the FRAP assay ranged from 369.8 to 606.7 mg ascorbic acid AA/g cocoa among the sites. It was found that the time and management of the fermentation process has a significant impact on the parameters (biochemical, physical and sensory) of cocoa beans. Therefore, it is necessary to standardize the fermentation process to achieve a quality product that meets the needs of the market.
可可（Theobroma cacao L.）是生产巧克力和其他衍生品（如可可脂、可可粉和可可浆）的基本原料，这些产品需要经过发酵过程，这会影响可可豆的化学成分和感官特性。本研究的目的是监测在哥伦比亚卡克塔省的可可豆加工厂中，可可豆发酵过程中的生化、物理和感官变化。在发酵过程中，监测了不同可可豆加工厂（ASOACASAN ASA、COMICACAO CMI、COMCAP COC）的物料温度和果肉及豆粒的 pH 值。此外，在发酵的两个时间点（第 4 天和第 7 天），还测定了豆粒的物理特性，如与粗蛋白组成、多酚化合物和抗氧化活性有关的变量，作为不同地点的感官属性。发现面团温度升高，然而，在发酵过程中，子叶的 pH 值下降，脂肪和水分含量随发酵时间而变化。在站点水平上，总多酚含量（TPC）、总黄酮（TF）、1,1-二苯基-2-苦基肼（DPPH）和铁还原抗氧化能力（FRAP）含量存在统计学差异，COC 与其他站点不同。COC 站点的 TPC 较高（507mg 没食子酸当量 GAE/g 可可），而其他站点的 TPC 较低（<360mg GAE/g 可可）。TF 的行为与 TPC 相似，站点之间存在显著差异，ASA 的发酵时间也存在差异。COC 的 TF 较高（309.1mg 儿茶素/g 可可），CMI 的 TF 较低（215.6mg 儿茶素/g 可可），ASA 的 TF 较低（185.7mg 儿茶素/g 可可）。DPPH 值范围为 5869.3 至 7781.8μmol Trolox/g 可可，FRAP 测定值范围为 369.8 至 606.7mg 抗坏血酸 AA/g 可可。结果表明，发酵过程的时间和管理对可可豆的参数（生化、物理和感官）有显著影响。因此，有必要对发酵过程进行标准化，以生产出符合市场需求的优质产品。
