Relevant bibliographies by topics / Cacao pulp

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  1. Journal articles
  2. Dissertations / Theses
  3. Conference papers

Academic literature on the topic 'Cacao pulp'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Cacao pulp"

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Reinaldo, Hernández, Rojas Priscilla, Alvarez Clímaco, Lares Mary, and Meza Alejandra. "Evaluación del rendimiento máximo extraible de mucilago para la calidad final del grano de cacao." Observador del Conocimiento Vol. 3 Nº 1 enero-marzo 2016, no. 2343-6212 (2021): 137–44. https://doi.org/10.5281/zenodo.5525386.

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El mucílago de cacao es la pulpa que rodea a las almendras de cacao frescas y es de suma importancia, ya que ayuda al proceso de fermentación de las mismas. En esta etapa, gran parte del mucílago se pierde por desbabe natural. Debido a su utilidad y su alto valor nutricional, se planteó la extracción parcial de esta pulpa mucilaginosa antes del proceso de beneficio, a fin de utilizarlo como subproducto. Para ello fue necesario evaluar el efecto que ejerce dicha extracción en el grano de cacao beneficiado. Se realizó la extracción del muc&
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Andze, Laura, Oskars Bikovens, Marite Skute, et al. "Characterization of cocoa (Theobroma cacao L.) wood branches as a potential resource for paper production." BioResources 19, no. 4 (2024): 9660–72. http://dx.doi.org/10.15376/biores.19.4.9660-9672.

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For sustainable use of lignocellulosic resources, pruned tree branches of cocoa, one of the major evergreen tropical tree crops with significant economic importance worldwide, were investigated as a potential source of kraft pulp. This study determined the chemical composition, fiber dimensions, kraft pulp, and paper properties of the cocoa tree (Theobroma cacao L.) branches compared to the deciduous trees traditionally used in the paper industry. A handsheet of cocoa pulp showed promising results with narrow fiber length distribution, high paper density, and high mechanical strength. The yiel
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Nur’aini, Hesti. "THE VARIATIONS USED OF GELLING AGENT MATERIAL TOWARD COCOA (Theobroma cacao) PULP TRADITIONAL CANDY CHARACTERISTICS." Jurnal Agroindustri 3, no. 2 (2013): 71–76. http://dx.doi.org/10.31186/j.agroind.3.2.71-76.

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Research has been conducted in order to determine the effect of gelatin and agarose quality of the physical and chemical characteristics of traditional cocoa pulp candy and to determine the type of gelling egent affecting traditional cocoa pulp candy characteristics. The study comprised three steps, namely preparation of basic materials (cocoa pulp preparation), the processing stage traditional candy made from cacao pulp with a variety of cacao pulp concentration (5%, 10% and 15%) and type of gelling agent namely gelatin and agar-agar, analysis phase includes analysis of water content, texture
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Bobiles, S. C., F. B. Elegado, C. G. Millena, and F. E. Merca. "Small-scale cacao (Theobroma cacao L.) fermentation process utilizing cacao pod husk." Food Research 6, no. 4 (2022): 236–45. http://dx.doi.org/10.26656/fr.2017.6(4).502.

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Cacao fermentation is a postharvest process that yields cacao flavour precursors which eventually develop into distinct cacao flavour and aroma upon roasting. A standardized procedure to achieve quality fermented beans is the utilization of a large amount of cacao wet beans (25 kg – 500 kg) placed in fermentation boxes to achieve desired fermentation temperature, posing a challenge to small-scale farmers with a minimal amount of harvested beans. This study aimed to optimize a small-scale cacao fermentation treatment by enhancing volume requirement by utilizing cacao pod husk (CPH) in the ferme
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Ali, N. A., G. S. H. Baccus-Taylor, D. A. Sukha, and P. Umaharan. "THE EFFECT OF CACAO (THEOBROMA CACAO L.) PULP ON FINAL FLAVOUR." Acta Horticulturae, no. 1047 (August 2014): 245–54. http://dx.doi.org/10.17660/actahortic.2014.1047.30.

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Riley, Erin P., Barbara Tolbert, and Wartika R. Farida. "Nutritional content explains the attractiveness of cacao to crop raiding Tonkean macaques." Current Zoology 59, no. 2 (2013): 160–69. http://dx.doi.org/10.1093/czoolo/59.2.160.

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Abstract Nutritional ecology has been linked to crop raiding behavior in a number of wildlife taxa. Here our goal is to explore the role nutrition plays in cacao crop raiding by Tonkean macaques Macaca tonkeana in Sulawesi, Indonesia. From June – Sept. 2008 we collected fruit samples from 13 species known to be important Tonkean macaque foods and compared their nutritional value to that of cacao Theobroma cacao, an important cash crop in Sulawesi. Cacao pulp was significantly lower in protein, but lower in dietary fiber, and higher in digestible carbohydrates and energy content compared to for
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7

Dewi, Putri Maharani Shinta, Damat Damat, Ida Ekawati, et al. "A Short Review: Changes in the Physical-Chemical Properties of Cacao Beans During the Fermentation Process." BIO Web of Conferences 104 (2024): 00032. http://dx.doi.org/10.1051/bioconf/202410400032.

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Fermentation is one of the main processes influencing cacao beans’ quality. Proper post-harvest cacao processing can affect the quality of cacao beans. Spontaneous fermentation of cacao beans is carried out carefully for 5 d to 7 d, characterized by a series of activities of certain microorganisms from three groups of microorganisms: yeasts, lactic acid, and acetic acid. Yeast aims to liquefy the pulp, while lactic acid and acetic acid bacteria play a role in raising and lowering the pH of cacao beans during fermentation. The activity of microorganisms affects the formation of aromatic compoun
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Palupi, Hapsari Titi, and Laily Susanti. "Pengaruh lama fermentasi terhadap karakteristik ekstrak pulp biji kakao (Theobroma cacao. L)." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 15, no. 1 (2024): 155–61. http://dx.doi.org/10.35891/tp.v15i1.4963.

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Cocoa pulp is a layer of mucus covering the beans which mostly consists of water and a layer of nutritional components that are quite high, including sucrose, glucose, organic acids and fiber. The fermentation process is carried out to release the cocoa pulp to produce cocoa pulp extract. This research aims to determine the effect of fermentation period on the characteristics of cocoa pulp extract and syrup. The research design used was a randomized block design, with period fermentation treatment were 24-hour, 48-hour, 72-hour, 96-hour, and each treatment was repeated 4 times. The parameters
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Pedro Henrique Cruz de Souza, Gabriele de Abreu Barreto, Ingrid Lessa Leal, and Letícia de Alencar Pereira Rodrigues. "Theobroma Cacao: An Evaluation of Enzyme Treatment with Pectin in the Pulping of Cocoa." JOURNAL OF BIOENGINEERING, TECHNOLOGIES AND HEALTH 5, no. 4 (2023): 257–60. http://dx.doi.org/10.34178/jbth.v5i4.248.

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Cocoa (Theobroma cacao L.) in Brazil has a notable social and economic influence. However, when processed, cocoa generates byproducts that are discarded, including its pulp. This study aimed to evaluate the influence of the enzymatic treatment with pectinase on the physical-chemical properties of the extracted cocoa pulp. Untreated pulps obtained a lower yield (T1: 1.40% and T2: 4.4%) than those receiving treatment (T3: 15.62% and T4: 19.47%). Comparing the processes, the pH values remained close between 3.49 to 3.41, the soluble solids content between 16 and 19 ºBrix and the colorimetric anal
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Rodríguez-Velázquez, Nadia Denisse, Belén Chávez-Ramírez, de la Cruz Irene Gómez, María-Soledad Vásquez-Murrieta, and de los Santos Paulina Estrada. "El cultivo del cacao, sus características y su asociación con microorganismos durante la fermentación." Alianzas y Tendencias BUAP 7, no. 25 (2022): 36–51. https://doi.org/10.5281/zenodo.6326782.

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<strong>RESUMEN</strong> <em>Theobroma cacao</em> L. es un &aacute;rbol del bosque tropical, se clasifica dentro de la familia Malvaceae originario del sur de Am&eacute;rica. El &aacute;rbol se conoce com&uacute;nmente como cacao mientras que el t&eacute;rmino cocoa se refiere a los productos preparados con las semillas secas y fermentadas. El cacao es un &ldquo;commodity&rdquo; que representa la base de la econom&iacute;a de millones de peque&ntilde;os productores en el mundo. En el a&ntilde;o 2019, la producci&oacute;n a nivel mundial fue de 6,800 millones de d&oacute;lares con m&aacute;s de
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Dissertations / Theses on the topic "Cacao pulp"

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Kouamé, Christelle. "Modélisation de la fermentation de la pulpe du cacao." Thesis, Montpellier, SupAgro, 2019. http://www.theses.fr/2019NSAM0013.

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La fermentation du cacao qui conditionne la qualité aromatique du chocolat, commence par une étape de fermentation alcoolique suivie d’une fermentation acétique, conduites par des souches sauvages de levures et de bactéries acétiques. Réalisée localement à petite échelle, en absence de tout contrôle, elle conduit à des produits finaux de qualité variable, allant du meilleur au pire. Le travail présenté ici fait partie d’un projet qui vise à maitriser la qualité aromatique du chocolat par l’utilisation d’un starter microbien associée à un mode de conduite de la fermentation. Un objectif spécifi
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Pacheco, Huachaca Niels Clint, and Dominguez John Jaimito Trujillo. "Obtención de etanol por fermentación alcohólica a partir del exudado de la pulpa de cacao (Theobroma cacao L.)." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2019. https://hdl.handle.net/20.500.12672/10422.

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Busca obtener etanol a partir del exudado de la pulpa de cacao utilizando fermentación alcohólica, para ello se aislaron una cepa del fruto de cacao y una cepa de la uva con lo cual se fermentaron las muestras de exudado y se comparó con la fermentación del exudado utilizando levadura comercial (Saccharomyces cerevisiae). Se desarrollaron cuatro fermentaciones utilizando una cepa del fruto de cacao al 1 %, una cepa del fruto de cacao al 5 %, una cepa de la uva al 1 % y una cepa de Saccharomices cerevisiae al 1 %, y después estos fermentados se destilaron en las mismas condiciones. Finalmente,
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Conference papers on the topic "Cacao pulp"

1

Kimura, H., H. Sakai, S. Ostrovidov, T. Yamamoto, Y. Sakai, and T. Fujii. "Two-Compartments Microbioreactor with Integrated Magnetic Stirrer Pump for Measurement of Transmembrane Transport of Caco-2 Cells." In 2006 International Conference on Microtechnologies in Medicine and Biology. IEEE, 2006. http://dx.doi.org/10.1109/mmb.2006.251504.

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Journal articles
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