食品加工与技术杂志

抽象的

Free Fatty Acid Content Levels Decide the Fermentation Strategy for Cocoa Beans

Shahanas E., Seeja Thomachan Panjikkaran*, Sharon C.L, Aneena E.R., Lakshmy P.S.

A study was carried out to  develop a protocol for primary processing of cocoa beans based on free fatty acid content (<1.75%) using different types and periods of fermentation. The cocoa beans were subjected to three different types of fermentation (basket, heap and sack method) for different period’s 5^th, 6^th and 7^th day of fermentation. The fermented beans were subjected to physico chemical analysis, initially and on 5^th, 6^th and 7^th day of fermentation. Fermentation bean recovery was more in heap method and 83.33% of fully fermented beans were observed at seventh day of fermentation through cut test. Moisture content was decreased in all methods of fermentation and the lowest was 37.83% in heap method. A steady decrease in pH was observed in all three methods of fermentation with no significance difference.  The fat content decreased during fermentation periods. The lipase activity and percentage of free fatty acid (%FFA) content also decreased with fermentation periods in all three methods. The lowest free fatty acid content of 0.80% was also observed in heap method at seventh day of fermentation. Hence it can be concluded that heap method of fermentation with duration of seven days and free fatty acid content of 0.80% is the best method for fermenting cocoa beans.