Relevant bibliographies by topics / Cacao beans Fermentation

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  2. Dissertations / Theses
  3. Conference papers

Academic literature on the topic 'Cacao beans Fermentation'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Cacao beans Fermentation"

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Wiranda, Sumaryati Syukur, and Hermansyah Aziz. "DETERMINATION OF CALCIUM (Ca) AND MAGNESIUM (Mg) CONTENT IN CACAO (Theobroma cacao Linn) FERMENTATION AND NON FERMENTATION BY SPECTROPHOTOMETRY." Jurnal Riset Kimia 3, no. 1 (2015): 96. http://dx.doi.org/10.25077/jrk.v3i1.104.

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ABSTRACT Cacao beans contain many kinds of mineral, magnesium (Mg), calcium (Ca), Zinc (Zn), Phosphor (P) and etc. This study investigated magnesium (Mg) and calcium (Ca) in fermentation and non fermentation cacao beans by atomic absorption spectrophotometry. Mg and Ca, content in non fermentation cacao beans of green and red variety are 453 µg/g, 466 µg/g, and 491 µg/g, 445 µg/g. Mg and Ca, contents in fermentation cacao beans of green and red variety are, 596 µg/g, 528 µg/g, and 554 µg/g, 505 µg/g. Fermentation make magnesium (Mg) and calcium (Ca) content increase significantly. Keywords : T
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Bittenbender, Harry C., Loren D. Gautz, Ed Seguine, and Jason L. Myers. "Microfermentation of Cacao: The CTAHRBag System." HortTechnology 27, no. 5 (2017): 690–94. http://dx.doi.org/10.21273/horttech03769-17.

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Standardized and repeatable techniques for microfermentation and drying small samples (<100 g) of cacao (Theobroma cacao), also known as cocoa, are necessary to identify new varieties having high yield and quality. Sensory analyses of the processed cacao seed (bean) are a critical component to develop varieties for Hawaii’s cacao to chocolate industry. A microfermentation and drying system capable of processing multiple samples of mucilage-covered cacao beans ranging from 60 to 6000 g was developed. The effects of fermentation variables, genetic background, management, site, and season on q
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Apriyanto, Mulono. "PERUBAHAN pH , KEASAMAN DAN INDEKS FERMENTASI BIJI KAKAO SELAMA FERMENTASI HASIL BIJI KAKAO (THEOBROMA CACAO)." JURNAL TEKNOLOGI PERTANIAN 6, no. 1 (2017): 12–18. http://dx.doi.org/10.32520/jtp.v6i1.97.

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Most cocoa beans are produced by farmers Indonesia is dry cocoa drying whose quality can be improved by the fermentation method, but it takes more optimization for fermentation can run well. This study aimed to determine changes in the chemical properties of fermented dry cocoa beans drying. Dry beans drying is obtained by drying the wet cocoa beans (fresh) in a cabinet dryer with a previously conditioned at a temperature such as drying in the sun, and each determined the reduction of sugar levels. Experiments fermented dry cocoa beans are fermented in the fermentation container with the amoun
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PRADNYAWATHI, NI LUH MADE, I. KETUT ARSA WIJAYA, I. NYOMAN SUTEDJA, and ANAK AGUNG MADE ASTININGSIH. "Kajian Beberapa Cara Fermentasi yang Dilakukan oleh Petani terhadap Mutu Biji Kakao (Theobroma cacao L.)." Agrotrop : Journal on Agriculture Science 8, no. 2 (2019): 189. http://dx.doi.org/10.24843/ajoas.2018.v08.i02.p10.

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Study of Assorted Fermentation Methods Conducted by Local Farmers on the Quality of VCocoa Beans (Theobroma Cacao L.). Various fermentation methods have been done by local farmers, however there has been no report on the quality of cocoa beans from those methods. This study aims were to identify various ways of cocoa beans fermentation conducted by local farmers; to compare between quality of fermented beans produced by local farmers and suggested quality of fermented beans; and o obtain a simple fermentation method which resulted in good quality beans and suitable practice for local farmers.
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Meryandini, Anja, Asrianti Basri, and Titi Candra Sunarti. "PENINGKATAN KUALITAS BIJI KAKAO (Theobroma cacao L) MELALUI FERMENTASI MENGGUNAKAN Lactobacillus sp. dan Pichia kudriavzevii." Jurnal Bioteknologi & Biosains Indonesia (JBBI) 6, no. 1 (2019): 11. http://dx.doi.org/10.29122/jbbi.v6i1.3048.

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The Improvement of Cacao Beans Quality through Fermentation by Using Lactobacillus sp. and Pichia kudriavzeviiABSTRACTIndonesia is one of the main cacao producers in the world. Indonesian cacao product is, however, relatively of low quality. Quality improvement of cacao beans is thus needed to increase added value of the product through such method as fermentation using bacteria and yeast. This study was conducted using four fermentation treatments, namely F1 (spontaneous fermentation without the addition of inoculum), F2 (addition of lactic acid bacteria inoculum), F3 (addition of yeast inocu
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Cevallos-Cevallos, Juan Manuel, Laura Gysel, Maria Gabriela Maridueña-Zavala, and María José Molina-Miranda. "Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans." Journal of Food Quality 2018 (2018): 1–14. http://dx.doi.org/10.1155/2018/1758381.

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Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the unique sensory characteristics of chocolate products. However, comparative changes in volatiles occurring during fermentation of Criollo, Forastero, and Nacional cacao—three of the most representative cultivars worldwide—have not been reported. Beans of each cultivar were fermented for five days and samples were taken every 24 hours. Volatiles from each sample were adsorbed into a solid phase microextraction fiber and analyzed by gas chromatography-mass spectrometry. Aroma potential of each compound
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GOTO, Yasunobu, Satoko OKUYAMA, Masayoshi UZAWA, Takeshi AIHARA, and Tatsuya KAMIWAKI. "Compositional Changes of Indonesian Cacao Beans during Fermentation Process." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 48, no. 11 (2001): 848–51. http://dx.doi.org/10.3136/nskkk.48.848.

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Goto, Yasunobu, Takeshi Aihara, Satoko Okuyama, Tatsuya Kamiwaki, Kiyoyasu Tsukada, and Masayoshi Uzawa. "Compositional Changes of Venezuelan Cacao Beans during the Fermentation." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 49, no. 11 (2002): 731–35. http://dx.doi.org/10.3136/nskkk.49.731.

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Hernani, Hernani, and Winda Haliza. "OPTIMASI KOMPOSISI NUTRIEN UNTUK PEMBENTUKAN KOMPONEN CITARASA PADA FERMENTASI BIJI KAKAO ASALAN (Optimization of nutrient composition during fermentation on unfermented cocoa beans to enchance flavor components production)." Jurnal Penelitian Pascapanen Pertanian 10, no. 2 (2017): 71. http://dx.doi.org/10.21082/jpasca.v10n2.2013.71-82.

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<p>Pengolahan biji kakao tanpa melalui proses fermentasi biasanya disebut sebagai biji kakao asalan. Di Indonesia, petani masih jarang melakukan fermentasi karena harga jual biji fermentasi dan asalan, tidak jauh berbeda. Dengan melakukan fermentasi kembali pada biji kakao asalan menggunakan kultur mikroba sebagai nutrien diharapkan menghasilkan komponen citarasa sama seperti kakao yang difermentasi. Adapun tujuan dari penelitian adalah untuk mendapatkan komposisi substrat atau media tumbuh yang sesuai untuk aplikasi fermentasi biji kakao asalan sehingga akan diperoleh starter kultur mik
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Tịnh, Nguyễn Thị Thanh, Nguyễn Tiến An, Hồ Thị Thu Hòa, and Nguyễn Thị Tươi. "A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.)." Tạp chí Khoa học Đại học Đà Lạt 6, no. 3 (2016): 387. http://dx.doi.org/10.37569/dalatuniversity.6.3.83(2016).

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Cơm nhầy hạt cacao chiếm 10% khối lượng hạt là phụ phẩm của quá trình sản xuất hạt cacao, nồng độ chất tan đạt 17.780Bx, pH khoảng 3.43 – 3.5 và có giá trị dinh dưỡng giàu đường, khoáng chất, acid hữu cơ, phenolic… Nghiên cứu này nhằm mục đích lên men dịch cơm nhầy hạt cacao tạo sản phẩm nước giải khát lên men có độ cồn 11.2. Tác nhân chính của quá trình lên men ethanol là Saccharomyces cerevisiae 2x107cfu/ml và phối hợp với 1% (w/v) chế phẩm bột nem rượu. Quá trình lên men được đánh giá bởi hàm lượng ethanol tạo thành. Điê
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Dissertations / Theses on the topic "Cacao beans Fermentation"

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Racine, Kathryn Claire. "Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa." Thesis, Virginia Tech, 2019. http://hdl.handle.net/10919/90295.

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Cocoa beans (Theobroma cacao) are a highly concentrated source of dietary flavanols- bioactive compounds associated with the health protective properties of cocoa. Cocoa beans undergo processing steps, such as fermentation, roasting, winnowing, grinding, pressing, etc., to produce a final product with specific desirable sensory attributes. It is well established that these processing steps, specifically fermentation and roasting, result in dramatic degradation of cocoa's native flavanols, but it is possible that these processing steps may generate compounds with novel activities, potentially p
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Alvarez, Jonatan Peregrino. "Aroma-producing yeasts associated with cocoa beans fermentation: starter culture selection for flavor modulation of chocolate." Universidade Federal do Tocantins, 2017. http://hdl.handle.net/11612/1046.

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Chocolate is one of the most important products for the food industry, being of economic interest all over the world. The cocoa quality depends directly on the post-harvest processing, being the cocoa-pulp fermentation a crucial step for chocolate quality development. The aim of this work was to study the diversity of aroma-producing yeasts associated with cocoa beans fermentation and to select suitable yeast starter culture to cocoa flavor modulation. A total of 39 cocoa-derived yeast isolates were screened for their capacity to produce volatile aroma compounds in a cocoa pulp simulation medi
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BORTOLINI, CRISTIAN. "Caratterizzazione della diversità microbica in fave di cacao fermentate." Doctoral thesis, Università Cattolica del Sacro Cuore, 2017. http://hdl.handle.net/10280/19074.

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La qualità delle fave di cacao disponibili in commercio, che rappresentano la principale materia prima per la produzione di cioccolato, dipende da diversi fattori inclusi: il tipo di piantagione, le pratiche agricole ed il processo di post raccolta. Tra queste; fermentazione ed essicazzione sono generalmente considerate le più rilevanti, dal momento in cui, durante queste fasi, vengono formati e fissati i precursori degli aromi del cacao. Inoltre, esse rappresentano un step cruciale durante il quale possono verificarsi contaminazioni da parte dei funghi filamentosi. La fermentazione è caratter
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Lin, Yu-Lian, and 林于廉. "A study of the composition change of cacao beans during fermentation, roasting, and grinding." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/ztyb5m.

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碩士<br>國立屏東科技大學<br>食品科學系所<br>105<br>The composition, flavor and patterns of cocoa beans are changed after fermentation and roasting, become meticulous taste and thermoplastic after grinding, it be known as cocoa liquor. Cocoa liquor could be directly consumed, used for processing, or further processed into different forms products, i.e., cocoa butter, cocoa mass, and cocoa powder. However, those manufacturing process will direct affect components changes in products and flavors’ formation. Though, there were many studies in the past explored the effects, for the development of Taiwan's local in
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Conference papers on the topic "Cacao beans Fermentation"

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Angelia, Randy E., and Noel B. Linsangan. "Fermentation Level Classification of Cross Cut Cacao Beans Using k-NN Algorithm." In ICBRA '18: 2018 5th International Conference on Bioinformatics Research and Applications. ACM, 2018. http://dx.doi.org/10.1145/3309129.3309142.

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Journal articles
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