Aplicación de procesos fermentativos para la reducción del amargor de las almendras de cacao fino de aroma (theobroma cacao l.)

Abstract

This research work analyzed the physicochemical properties of fine aroma cocoa (Theobroma cacao L.), such as pH, soluble solids, acidity, reducing sugars, lactic acid and total phenol content, where data were taken daily. Likewise, three types of fermentation were applied: spontaneous or natural fermentation, where no type of microorganism or substrate was added; lactic fermentation, where sweet whey from cheese production was added; and finally, lactic fermentation, where sweet whey from cheese production was added, and finally, the alcoholic - lactic fermentation, where molasses and natural pork rennet were added, in order to observe the behavior of each type of fermentation and substrate added, to reduce the bitterness of the cocoa almonds. In addition, total polyphenols were quantified during the fermentation process and after drying and roasting, with the Folin-Ciocalteu method, taking into account that the polyphenolic content is the main component of bitterness and astringency in cocoa beans and acts indirectly in the aroma. After the drying and roasting process in unfermented cocoa beans was 660,28 mg/L,spontaneous fermentation 650,57 mg/L, in lactic fermentation 507,06 mg/L, and, finally, in alcoholic - lactic fermentation was 484,14 mg/L, as can be observed each fermentation reduces the polyphenol content, due to the heat effect provided during drying and roasting. The best result was obtained in the alcoholic-lactic fermentation after reducing the total polyphenols to 484,14 mg/L, reducing bitterness.