COLOUR AND ANTIOXIDANT PROPERTIES OF COCOA BEANS FROM PODS STORAGE AND FERMENTATION USING SHALLOW BOX
DOI:
https://doi.org/10.20319/mijst.2017.32.455465Keywords:
Fermentation, Duration, Cocoa, Colour, AntioxidantAbstract
The study aims to evaluate the effect of duration during pods storage and fermentation using a shallow box technique on the colour and antioxidant properties of the cocoa beans. The fermentation experiment was conducted at the Cocoa Research and Development Centre Bagan Datuk, using 150 kg of fresh cocoa seeds from four pods storage duration (0, 2, 4 and 6 days). A total of 15 kg of samples were taken out randomly for the duration of 0, 24, 48, 72, 96 and 120 hours of fermentation and subjected to sun drying. The dried samples were analyzed by the score of equivalent percent fully brown (EB), Browning index (BI) and antioxidant properties by Ferric Reducing Power (FRAP) Test. The results demonstrated that EB scores increased significantly (P <0.05) from 37%, 34%, 47% and 42% at 0 hours for PS0, PS2, PS4 and PS6, respectively to 87%, 93%, 95% and 94% after 120 hours of fermentation. Similarly, significant (P<0.05) increased of the BI to more than 1.00 after 48 hours for PS4 and PS6, whereas at 72 hours of fermentation for PS0 and PS2, respectively. On the other hand, the antioxidant properties fluctuated with respect to the different duration of fermentation.
References
Ahmad Kamil, M.J., Alias, A., Azmi, C.A., Boney, M., Harnie, H., Haya, R., Khairul Bariah, S., Lee, C.H., Meriam, M.Y., Mohd Yusoff, A.S., Mohd Zamri, A.G., Mohamed Helmi, S., Navies, M., Nuraziawati, M.Y., Nurfadzilah, M., Rozita, O., Saripah, B. & Shari Fuddin, S. (2013). Cocoa Planting Manual, Sustainable Cocoa. Sabah, Malaysia: Malaysian Cocoa Board.
Albertini, B., Schoubben, A., Guarnaccia, D., Pinelli, F., Vecchia, M.D., Ricci, M., Di Renzo, G. C., and Blasi, P. (2015). Effect of Fermentation and Drying on Cocoa Polyphenols. J. Agric. Food Chem, 63 (45): 9948-9953.
Aprotosoaie, A.C., Luca, S.V. & Miron, A. (2016). Flavor Chemistry Of Cocoa And Cocoa Products-An Overview. Comprehensive Reviews in Food Science and Food Safety 15: 73-91.
Brillouet, J.M. & Hue, C. (2017). Fate of proanthocyanidins and anthocyanins along fermentation of cocoa seeds (Theobroma cacao L.). Journal of Applied Botany and Food Quality 90: 141 – 146.
Bordiga, M., Locatelli, M., Travaglia, F., Coïsson, J. D., Mazza, G., & Arlorio, M. (2015). Evaluation of the effect of processing on cocoa polyphenols: Antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.12760
Cakirer, M.S., Ziegler, G.R. & Guiltinan, M.J. (2010). Seed color as an indicator of flavanol content in Theobroma cacao L. Chocolate, fast foods and sweeteners: consumption and health. Nova Science Pub. Inc, New York, 257-270.
Counet, C., Ouwerx, C., Rosoux, D. & Collin, S. (2004.) Relationship between Procyanidin and Flavor Contents of Cocoa Liquors from Different Origins. J. Agric. Food Chem. 52: 6243-6249.
De Vuyst, L. & Weckx, S. (2016). The cocoa bean fermentation process: from ecosystem analysis to starter culture development. Journal of Applied Microbiology, 121: 5-17.
Khairul Bariah, S., Yang, T. A. & Nur Hamizah, S. (2016). Effect of pods storage and fermentation duration on bioconversion of proanthocyanidins in Malaysian cocoa beans. Malaysian Cocoa Journal 9(2): 102-109.
Khairul Bariah, S. (2014). Impact of Fermentation Duration on the Quality of Malaysian Cocoa Beans Using Shallow Box. KKU Research Journal 19:74-80.
Kongor, J.E., Hinneha, M., deWalle, D.V., 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.
Lopes, U.V. & Luis Pires, J. (2014). Botany and Production of Cocoa. In Schwan, S.F & Fleet, G.H (Eds), Cocoa and Coffee Fermentation (pp. 43-70). Boca Raton: CRC Press.
Niemenak, N., Rohsius, C., Elwers, S., Ndoumoua, D.O. and Lieberei, R. (2006). Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents. Journal of Food Composition and Analysis 19:612–619.
Voigt, J. & Lieberei, R. (2014). Biochemistry of Cocoa Fermentation. In Schwan, S.F & Fleet, G.H (Eds), Cocoa and Coffee Fermentation (pp. 194-226). Boca Raton: CRC Press.
Wallace, T.C. & Giusti, M.M. (2011). Selective Removal of the Violet Color Produced by Anthocyanins in Procyanidin-Rich Unfermented Cocoa Extracts. Journal of Food Science 76(7):1010-1017.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 MATTER: International Journal of Science and Technology
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright of Published Articles
Author(s) retain the article copyright and publishing rights without any restrictions.
All published work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
