Response surface optimization of the cacao criollo fermentation process in the province of Utcubamba, Amazonas-Peru
Keywords:
Fermentation index, native cocoa, fine aroma, Theobroma cacao
Abstract
The fermentation process of native fine aroma cacao criollo (Theobroma cacao) in the province of Utcubamba, Amazonas, Peru, was optimized. A Box-Behnken statistical design was applied, whose factors were inoculum concentration, fermentation time and inoculation sequence. With the optimized model, a phenolic content of 12.99 mg AGE.g-1 cocoa, a fermentation index of 1.05, and theobromine and caffeine contents of 4.89.100 g-1 cocoa and 1.81.100g-1 cocoa, respectively, were obtained. Additionally, with a panel of nine certified and accredited tasters, the basic and special descriptive qualitative sensory attributes of the fermented and dry cocoa beans were determined, obtaining a maximum quality score of 71.1, and the sensory descriptors floral, fruity, nutty, sweet, bitter, acidity and adequate astringency were identified. In the cocoa obtained with the best treatment, 64 volatile compounds from the families of aldehydes, ketones, alcohols, esters, acids and pyrazines were identified by gas chromatography coupled to a mass detector with solid-phase microextraction (GC-MS-SPME-HS). In conclusion, it was possible to optimize the fermentation process of cacao criollo to obtain cocoa with high functional and sensory properties.
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References
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Wollgast, J. & Anklam, E. (2000). Polyphenols in chocolate: is there a contribution to human health. Food Research International, 33(6), 449-459. https://doi.org/10.1016/S0963-9969(00)00069-7
Brunetto, M., Gutiérrez, L., Delgado, Y., Gallignani, M., Zambrano, A., Gómez, Á. & Romero, C. (2007). Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method with on-line sample cleanup in a switching-column system. Food Chemistry, 100(2), 459-467.https://doi.org/10.1016/j.foodchem.2005.10.007
Cardoso, P., Bezerra, V., Santos, A., Iúdice, J., Souza, J., Alburquerque, G. & Barbosa, P. (2020). Determination of theobromine and caffeine in fermented and unfermented Amazonian cocoa (Theobroma cacao L.) beans using square wave voltammetry after chromatographic separation. Food Control. 108, 106887. https://doi.org/10.1016/j.foodcont.2019.106887
Castro-Alayo, E. M., Idrogo-Vásquez, G., Siche, R. & Cardenas-Toro, F. P. (2019). Formation of aromatic compounds precursors during fermentation of Criollo and Forasterococoa.Heliyon, 5(1),e01157.https://doi.org/10.1016/j.heliyon.2019.e01157
Cempaka, L., Aliwarga, L., Purwo, S., Kresnowati, P. & Ari, M. T. (2014). Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition. Journal of Mathematical & Fundamental Sciences. https://doi.org/10.5614/j.math.fund.sci.2014.46.1.2
De Melo, G. V., Magalhães, K. T., de Almeida, E. G., Da Silva, I. & Schwan, R. F. (2013). Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties. International journal of food microbiology, 161(2), 121-133. https://doi.org/10.1016/j.ijfoodmicro.2012.11.018
Gourieva, K. B. & Tserevitinov, O. B. (1979). Methods for evaluating the degree
of fermentation of cocoa beans. USSR Patent No. 646254646.
Haile, M. & Kang, W. H. (2019). Antioxidant activity, total polyphenol, flavonoid and tannin contents of fermented green coffee beans with selected yeasts. Fermentation, 5(1), 29. Disponible en: https://doi.org/10.3390/fermentation5010029
Hernández‐Hernández, C., López‐Andrade, P. A., Ramírez‐Guillermo, M. A., Guerra Ramirez, D. & Caballero Perez, J. F. (2016). Evaluation of different fermentation processes for use by small cocoa growers in Mexico. Food science & nutrition, 4(5), 690-695. https://doi.org/10.1002/fsn3.333
Jalil, A. M. M. & Ismail, A. (2008). Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health. Molecules, 13(9), 2190-2219. https://doi.org/10.3390/molecules13092190
John, W. A., Böttcher, N. L., Aßkamp, M., Bergounhou, A., Kumari, N., Ho, P. W. & Ullrich, M. S. (2019). Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation. Food chemistry, 278, 786-794. Disponible en: https://doi.org/10.1016/j.foodchem.2018.11.108
Kongor, J. E., Hinneh, M., Van de Walle, D., Afoakwa, E. O., Boeckx, P. & Dewettinck, K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile—A review. Food Research International, 82, 44-52. https://doi.org/10.1016/j.foodres.2016.01.012
Kresnowati, M. T. A. P., Suryani, L. & Affifah, M. (2013). Improvement of cocoa beans fermentation by LAB starter addition. Journal of Medical and Bioengineering, 2(4). https://doi.org/10.12720/jomb.2.4.274-278
Murali, P. S., Venkateswarlu, G. & Venkateswar, L. (2000). Effect of uracil on rifamycin SV production by Amycolatopsis mediterranei MV35R. Letters in applied microbiology, 31(1), 73-76. https://doi.org/10.1046/j.1472-765x.2000.00769.x
León-Roque, N., Abderrahim, M., Nuñez-Alejos, L., Arribas, S. M. & Condezo-Hoyos, L. (2016). Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks. Talanta, 161, 31-39. https://doi.org/10.1016/j.talanta.2016.08.022
Ooi, T. S., Ting, A. S. Y. & Siow, L. F. (2020). Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study. LWT, 122, 108977. https://doi.org/10.1016/j.lwt.2019.108977
Pantelidis, G. E., Vasilakakis, M., Manganaris, G. A. & Diamantidis, G. R. (2007). Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food chemistry, 102(3), 777-783. https://doi.org/10.1016/j.foodchem.2006.06.021
Rodríguez-Campos, J., Escalona-Buendía, H. B., Contreras-Ramos, S. M., Orozco-Avila, I., Jaramillo-Flores, E. & Lugo-Cervantes, E. (2012). Effect of fermentation time and drying temperature on volatile compounds in cocoa. Food chemistry, 132(1), 277-288. https://doi.org/10.1016/j.foodchem.2011.10.078
Sandhya, M. V. S., Yallappa, B. S., Varadaraj, M. C., Puranaik, J., Rao, L. J., Janardhan, P. & Murthy, P. S. (2016). Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT-Food Science and Technology, 65, 731-738. https://doi.org/10.1016/j.lwt.2015.09.002
Senanayake, M., Jansz, E. R. & Buckle, K. A. (1997). Effect of different mixing intervals on the fermentation of cocoa beans. Journal of the Science of Food and Agriculture, 74(1), 42-48. https://doi.org/10.1002/(SICI)1097-0010(199705)74:1<42::AID-JSFA768>3.0.CO;2-U
USAID, Equal Exchange y TCHO. (2018). Guía para la ficha de catación para el análisis sensorial de cacao. Disponible en https://equalexchange.coop/sites/default/files/Tasting-Guide_vF-JUNIO2018-ESP.pdf
Utrilla-Vázquez, M., Rodríguez-Campos, J., Avendaño-Arazate, C. H., Gschaedler, A. & Lugo-Cervantes, E. (2020). Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA. Food Research International, 129, 108834. https://doi.org/10.1016/j.foodres.2019.108834
Wacher, M. C. (2011). Los microorganismos y el cacao. Revista digital universitaria, 12(4), 1067–6079. Disponible en http://www.revista.unam.mx/vol.12/num4/art42/#a
Wollgast, J. & Anklam, E. (2000). Polyphenols in chocolate: is there a contribution to human health. Food Research International, 33(6), 449-459. https://doi.org/10.1016/S0963-9969(00)00069-7
Published
2022-02-16
How to Cite
Mori Mestanza, D., Barrena Gurbillón, M., Oliva Cruz, S., & Chavez Quintana, S. (2022). Response surface optimization of the cacao criollo fermentation process in the province of Utcubamba, Amazonas-Peru. Revista De La Facultad De Agronomía De La Universidad Del Zulia, 39(1), e223917. Retrieved from https://produccioncientificaluz.org/index.php/agronomia/article/view/37712
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Food Technology
Copyright (c) 2022 Diner Mori Mestanza, Miguel Ángel Barrena Gurbillón, Segundo Manuel Oliva Cruz; Segundo Grimaldo Chavez Quintana
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