Advanced search
Publication Cover
International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 7
Submit an article Journal homepage
620
Views
32
CrossRef citations to date
0
Altmetric
Papers

Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans

Emmanuel Ohene AfoakwaDepartment of Nutrition and Food Science, University of Ghana, P.O. Box LG 134, Legon-Accra, GhanaCorrespondence[email protected]; [email protected]
,
Jennifer QuaoDepartment of Nutrition and Food Science, University of Ghana, P.O. Box LG 134, Legon-Accra, Ghana
,
Agnes Simpson BuduDepartment of Nutrition and Food Science, University of Ghana, P.O. Box LG 134, Legon-Accra, Ghana
,
Jemmy TakramaCocoa Research Institute of Ghana, P.O. Box 8, New Tafo-Akim, Eastern Region, Ghana
&
Firibu Kwesi SaaliaDepartment of Nutrition and Food Science, University of Ghana, P.O. Box LG 134, Legon-Accra, Ghana
Pages 755-764 | Received 10 Mar 2011, Accepted 12 Apr 2011, Published online: 20 May 2011

Citations (32)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (4)

Lili Dahiana Becerra, Ruth Yolanda Ruíz, Jader Rodríguez Cortina, Maria Ximena Quintanilla-Carvajal, Ericsson Coy-Barrera & Sebastián Escobar Parra. (2023) Chemical Characterization of Quality-Related Compounds in Cocoa Matrices: An Overview of Analytical Methods Applied for Their Analysis. Critical Reviews in Analytical Chemistry 53:3, pages 689-717.
Read now
Iván Samaniego, Susana Espín, James Quiroz, Carmen Rosales, Wilman Carrillo, Pedro Mena & Cristina García-Viguera. (2021) Effect of the growing area on the fat content and the fatty acid composition of Ecuadorian cocoa beans. International Journal of Food Sciences and Nutrition 72:7, pages 901-911.
Read now
Miriam Torres-Moreno, Amparo Tarrega & Consol Blanch. (2021) Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS. CyTA - Journal of Food 19:1, pages 81-95.
Read now
Luciano Cinquanta, Cinzia Di Cesare, Remo Manoni, Angela Piano, Piero Roberti & Giancarlo Salvatori. (2016) Mineral essential elements for nutrition in different chocolate products. International Journal of Food Sciences and Nutrition 67:7, pages 773-778.
Read now

Articles from other publishers (28)

Letícia Korin Moretti, Kazumi Kawasaki Ramos, Patrícia Felix Ávila, Rosana Goldbeck, Josélio Batista Vieira & Priscilla Efraim. (2023) Influence of cocoa varieties on carbohydrate composition and enzymatic activity of cocoa pulp. Food Research International 173, pages 113393.
Crossref
Mohamad Djali, Kimberly Santasa, Rossi Indiarto, Edy Subroto, Fetriyuna Fetriyuna & Elazmanawati Lembong. (2023) Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia. Foods 12:17, pages 3316.
Crossref
Edy Subroto, Mohamad Djali, Rossi Indiarto, Elazmanawati Lembong & Nur Baiti. (2023) Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans. Horticulturae 9:7, pages 805.
Crossref
Jenifer Criollo Nuñez, Cristina Ramirez‐Toro, German Bolivar, Angélica Piedad Sandoval A. & María D. Lozano Tovar. (2023) Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype . Journal of the Science of Food and Agriculture 103:5, pages 2425-2435.
Crossref
Orlando Meneses Quelal, David Pilamunga Hurtado, Andrés Arroyo Benavides, Pamela Vidaurre Alanes & Norka Vidaurre Alanes. (2023) Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate. Fermentation 9:2, pages 166.
Crossref
Martha P. López, Blanca L. Botina, María C. García, Edgar M. Rico, Yajaira Romero, Kelly J. Pedroza & Ivonne X. Cerón. (2022) Reducing dead time and improving flavour profile by pulp conditioning of cacao beans. Chemical Engineering and Processing - Process Intensification 176, pages 108979.
Crossref
Hazrulrizawati Hamid, Izzah Hayati Yahya & Aizi Nor Mazila Ramli. (2022) Comparative study of fat properties and phenolic contents of fermented rambutan (Nephelium lappaceum L.) and pulasan (Nephelium mutabile Blume) seeds. International Food Research Journal 29:2, pages 446-455.
Crossref
Alexander J. Taylor, Eduardo Cardenas-Torres, Michael J. Miller, Sihai Dave Zhao & Nicki J. Engeseth. (2022) Microbes associated with spontaneous cacao fermentations - A systematic review and meta-analysis. Current Research in Food Science 5, pages 1452-1464.
Crossref
Koumba Maï Koné, Brice Judicaël Assi‐Clair, Ange Didier Dominique Kouassi, Alfred Koffi Yao, Louis Ban‐Koffi, Noël Durand, Marc Lebrun, Isabelle Maraval, Renaud Bonlanger & Tagro Simplice Guehi. (2020) Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds. International Journal of Food Science & Technology 56:5, pages 2516-2529.
Crossref
Noémie Fayeulle, Sébastien Preys, Jean-Michel Roger, Renaud Boulanger, Clotilde Hue, Véronique Cheynier & Nicolas Sommerer. (2020) Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans. Metabolites 10:8, pages 311.
Crossref
Luc De Vuyst & Frédéric Leroy. (2020) Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiology Reviews 44:4, pages 432-453.
Crossref
Iván Samaniego, Susana Espín, James Quiroz, Bladimir Ortiz, Wilman Carrillo, Cristina García-Viguera & Pedro Mena. (2020) Effect of the growing area on the methylxanthines and flavan-3-ols content in cocoa beans from Ecuador. Journal of Food Composition and Analysis 88, pages 103448.
Crossref
Roberto Megias-Perez, Mauricio Moreno-Zambrano, Britta Behrends, Marcello Corno & Nikolai Kuhnert. (2020) Monitoring the changes in low molecular weight carbohydrates in cocoa beans during spontaneous fermentation: A chemometric and kinetic approach. Food Research International 128, pages 108865.
Crossref
Fariba Mohamadi Alasti, Narmela Asefi, Ramin Maleki & Seiied Sadegh SeiiedlouHeris. (2019) Investigating the flavor compounds in the cocoa powder production process. Food Science & Nutrition 7:12, pages 3892-3901.
Crossref
Michael Hinneh, Davy Van de Walle, Daylan Amelia Tzompa-Sosa, Ann De Winne, Sarah Termote, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman & Koen Dewettinck. (2019) Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature. Food Research International 125, pages 108550.
Crossref
Bogumiła Urbańska, Dorota Derewiaka, Andrzej Lenart & Jolanta Kowalska. (2019) Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process. European Food Research and Technology 245:10, pages 2101-2112.
Crossref
Chumidach Roini, Nur Asbirayani Limatahu, Tri Mulya Hartati & Sundari. (2019) Characterization of Cocoa Pulp (Theobroma cacao L) from South Halmahera as an Alternative Feedstock for Bioethanol Production. IOP Conference Series: Earth and Environmental Science 276:1, pages 012038.
Crossref
Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle, Daylan Amelia Tzompa-Sosa, Ann De Winne, Julien Simonis, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman & Koen Dewettinck. (2019) Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates). Food Research International 119, pages 84-98.
Crossref
Kong Fei Chai, Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi & Hasanah Mohd Ghazali. (2019) Characterization of rambutan (Nephelium lappaceum L.) seed fat and anti-nutrient content of the seed during the fruit fermentation: Effect of turning intervals. LWT 103, pages 199-204.
Crossref
Kong Fei Chai, Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi & Hasanah M. Ghazali. (2019) Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit. Food Chemistry 274, pages 808-815.
Crossref
Efraín M. Castro-Alayo, Guillermo Idrogo-Vásquez, Raúl Siche & Fiorella P. Cardenas-Toro. (2019) Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa. Heliyon 5:1, pages e01157.
Crossref
John Edem Kongor, Hans De Steur, Davy Van de Walle, Xavier Gellynck, Emmanuel Ohene Afoakwa, Pascal Boeckx & Koen Dewettinck. (2017) Constraints for future cocoa production in Ghana. Agroforestry Systems 92:5, pages 1373-1385.
Crossref
Juzhong Tan & William L Kerr. (2018) Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS). Journal of the Science of Food and Agriculture 98:10, pages 3851-3859.
Crossref
Omca DEMİRKOL, Gamze Gül YİĞİT & İnci CERİT. (2018) FONKSİYONEL KAKAO VE KAKAO ÜRÜNLERİFUNCTIONAL COCOA AND COCOA PRODUCTS. Gıda 43:4, pages 702-715.
Crossref
Emmanuel Ohene Afoakwa. 2016. Chocolate Science and Technology. Chocolate Science and Technology 450 486 .
John Edem Kongor, Michael Hinneh, Davy Van de Walle, Emmanuel Ohene Afoakwa, Pascal Boeckx & Koen Dewettinck. (2016) Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review. Food Research International 82, pages 44-52.
Crossref
M.V.S. Sandhya, B.S. Yallappa, M.C. Varadaraj, J. Puranaik, L. Jaganmohan Rao, P. Janardhan & Pushpa S. Murthy. (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, pages 731-738.
Crossref
Emmanuel Afoakwa. 2014. Cocoa Production and Processing Technology. Cocoa Production and Processing Technology 305 330 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.