processing of "cacao"
210074716
A Closed Model for Energy Independent Production System in Cacao Processing Industry
Abstract The objective of this research was to assess energy independent and develop a model of closed system production process of cocoa butter and cocoa powder. Mass balance analysis and potential energy assessment of byproducts were used to develop the closed system of cacao processing industry. The results showed that cacao industry with 4,500 kg of cacao capacity per day has the potential energy of 14,561,290 k cal per day derived from the pod husk and bean shells. This potential energy meets the energy needs for the production process. This study explained that the cacao industry can be developed to be an energy independent industry by using the by products for energy source.
Tajuddin Bantacut Moh Riyan Pratama
216124199
Physicochemical and Sensory Quality of Fermented Milk With Different Blends of Theobroma grandiflorum and Theobroma cacao
The production of fermented milk added of fruits is a considerable alternative for dairy industries and can constitute a rational and logical form of different types of processing, in various flavors, being part of a promising market in the Brazilian scenario. In view of the above, the present study aimed to research the biotechnological processes of production of fermented milk with different blends of cupuacu (Theobroma grandiflorum) and cocoa (Theobroma cacao) The experimental design used was completely randomized, with six treatments, consisting of different concentrations of pulp (blends) of cocoa and cupuacu (T1: 100% cupuacu, T2: 100% cocoa, T3: 50% cupuacu 50% cocoa, T4: 60% cupuacu 40% cocoa, T5: 70% cupuacu 30% cocoa, and T6: 80% cupuacu 20% cocoa) and four replicates. The results showed that the production of fermented milk added with 100% cocoa and 70% cupuacu 30% cocoa showed good lightness, yellowish color, slight sweetness and moderate acidity, according to the data of a* b* %Brix and pH. Fermented milk added of 100% cupuacu, 70% cupuacu 30% cocoa and 60% cupuacu 40% cocoa had greater acceptability in regard to color and texture, while fermented milk added of 70% cupuacu 30% cocoa had the highest values of acceptability for aroma and flavor. The production of fermented milk with the use of different regional raw materials is feasible, because there is great potential as a sustainable alternative, and the addition of pulp of Amazonian fruits promotes greater nutritional and sensory value in fermented milk, contributing to the regional economy.
Nelio Ranieli F Paula Erica de Oliveira Araujo Emily E Almeida Aretha Steffany da Silva Rezende
73496755
In vitro Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans.
BACKGROUND AND OBJECTIVE The content of polyphenols in cacao beans can be modified during the processing of cacao. This study aimed to obtain the fraction of cacao bean extract polyphenols with the highest antioxidant activity and bioactive compounds profile of extracts and their fractions on cacao beans. MATERIALS AND METHODS The cacao beans (fermented for 5 days and unfermented) were blanched (5 min; 95degC) followed with defatted, freeze dried and extracted uses 80% ethanol solvent. The extract obtained was then fractionated using n hexane, chloroform, ethyl acetate, n butanol and aqueous. Extracts and fractions obtained are calculated for yield, total polyphenol uses Folin ciocalteu reagent, total flavonoid uses AlCl3, antioxidant activity uses DPPH and FRAP methods, functional group uses fourier transform infrared spectroscopy (FTIR) and polyphenol compound profiles uses UHPLC MS/MS. RESULTS The results showed that the aqueous fraction had the highest yield but lowest chemical content and antioxidant activity. The unfermented cacao beans extract undergoing fractionation using ethyl acetate showed polyphenol content, flavonoids, DPPH free radical scavenging activity and highest ferric reducing activity. The FTIR analysis showed that the cacao bean extract and its fractions had O H, C H, C=O, C=C and C O C functional groups. Cacao beans extracts and ethyl acetate fractions were dominated by procyanidin compounds, especially dimer B2. Cacao bean fermentation caused a decrease in procyanidin compounds (monomer to nonamer) and alkaloids (theobromine and caffeine) CONCLUSION Unfermented cacao bean extraction is then followed by fractionation with ethyl acetate solvent, obtained the fraction with highest chemical and antioxidant activity.
Pakistan journal of biological sciences PJBS
Rossi Indiarto Yudi Sapta Pranoto Umar Santoso
208014073
Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages
Abstract Cacao bean husk (Theobroma cacao L. contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion type pork sausages with various levels of cacao bean husk powder (0.25% 0.5% 0.75% 1% and 2% The moisture content in cooked sausages increased as the level of cacao bean husk power increased, whereas the protein content decreased (p<0.05) With respect to color, as the level of cacao bean husk power increased, there was a decrease in lightness and yellowness, but there was a considerable increase in redness (p<0.05) Cacao bean husk powder exhibited a positive effect on emulsion stability and apparent viscosity. In the sensory evaluation, increased level of cacao bean husk increased flavor acceptability; the 0.75% and 1% treatment groups showed significantly high overall acceptability (p<0.05) The thiobarbituric acid reactive species content of cooked sausages indicated that with the addition of cacao bean husk powder significantly inhibited lipid oxidation in the sausages during refrigerated storage (p<0.05) Overall, the findings of the present study suggest that adding 0.75% and 1% cacao bean husk powder as a natural ingredient in sausages can help develop meat products with excellent qualities.
Food science of animal resources
Jinhee Choi Nami Kim Hae-Yeon Choi Youngsil Han
209450019
Physical Characteristic of Biomass Pellet from Cacao Pod Husk and Banana Pod Husk
Biomass is a suitable material to be developed as an alternative energy source to substitute fossil fuels. Waste of Cacao and banana processing (peel) are potentially forming into biomass pellets because they have high calorific value. Increasing the caloric value of biomass fuel can be done through the densification process to produce biomass pellets. This study aims to find the best mixed formula and particle size (mesh) thus calculate the physical properties of the best biomass pellets. The quality of biomass pellets is determined by the physical properties of the pellets. Processing of biomass pellets is by drying cocoa skin and banana peel, grind with a hammer mill, and sieved with a size of 20, 40, and 60 mesh. Materials are mixed with composition of cacao pod husk and banana pod husk are 80% 20% 70% 30% 60% 40% Biomass is pressed using a hydraulic press with a diameter of 1 cm, and a height of 1 cm then dried to reduce the moisture content. The result shows the best formula of biomass pellets occurs in a combination of 80% cacao pod husk and 20% banana pod husk with 60 mesh. This biomass pellet has physical characteristics for calorific value of 4049,815 cal/g, a volatile matter value of 78,92% moisture content of 5.17% ash content of 9,8% and density of 5,214 gr/cm 3 Banana pod husk with high levels of lignin can be used as an adhesive, it binding cacao pod husk particles properly and increase density and calorific value.
International Journal on Advanced Science, Engineering and Information Technology
Sandra Sandra Retno Wulan Damayanti Bambang Susilo Galuh Dharmesti
209732487
Characteristics and Stability of Nanostructured Lipid Carrier (NLC) Aleurites Moluccana Seed Oil (AMS oil) Using Various Combinations of Beeswax and Oleum Cacao
This study aims to determine the effect of the combination of beeswax and oleum cacao on the characteristics and stability of nanostructured lipid carrier aleurites moluccana seed oil (NLC AMs oil) The combination ratio of beeswax oleum cacao and AMs oil is 3:1 which total lipid 20% while the ratio of beeswax oleum cacao used were F1(100:0) F2 (50:50) F3 (25:75) and F4 (0:100) These preparations are made by the high shear homogenization method because the processing technique is relatively easier, faster and it is possible to get nanoparticle size. Then characterization and physical stability test (real time, thermal cycling test, and centrifugation) were carried out. The results of this study can be concluded that: 1) NLC AMs oil with combinations of beeswax and oleum cacao has smaller particle size than those using only single solid lipids (oleum cacao or beeswax) 2) Increased concentration of oleum cacao in the NLC AMs oil system increases its viscosity. 3) The ratio of beeswax and oleum cacao affects the recrystallization index of the NLC AMs oil. The lowest recrystallization index is in the NLC AMs oil with a combination of beeswax oleum cacao in F2 (50:50) 4) The results of the real time stability test for 8 weeks of storage revealed the NLC AMs oil system with a combination of solid fat beeswax and oleum cacao on F3 (25:75) had the best stability. 5) All formulas are not stable against extreme temperature changes (thermal cycling test) and shocks (centrifugation) indicated by system separation. Keyword: Aleurites moluccana seed oil (AMs oil) Beeswax, Nanostructured lipid carrier (NLC) Oleum cacao.
M TristianaErawati Denara Asha Putri Arum Sekar Maharani Noorma Asha Putri Widji Soeratri
92030850
Effect of roasting parameters on the physicochemical characteristics of high molecular weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups
This study explored the effects of roasting parameters on the yield, proximal composition, free phenolic compounds content, CIE L*a*b* color characteristics, browning index, fluorescence intensity, and molecular weight distribution of high molecular weight (HMW) melanoidin fractions isolated by dialysis 12.4 kDa) from cocoa beans of three Theobroma cacao L. types. The beans were roasted at four temperatures (110, 120, 135, and 150 degC) and two relative air humidity levels (RH 0.3 and 5.0% To understand how roasting conditions affect the physicochemical properties of HMW fractions, changes in the content of carbohydrates, proteins, lipids, and phenolic compounds were determined for the tested cocoa beans. The yields of HMW products decreased after thermal processing at 110 and 120 degC, but increased at 135 and 150 degC. It was found that the applied roasting temperatures and RH levels caused a significant decline in carbohydrates, proteins, and free phenolic compounds in all HMW fractions obtained from cocoa beans. Roasting led to a considerable decrease CIE lightness. In addition, degree of browning and fluorescence intensity of HMW fractions tended to increase with increasing thermal treatment temperature. High performance size exclusion chromatography revealed that roasting led to significant changes in the molecular weight distribution of HMW fractions.
European Food Research and Technology
Joanna Oracz Ewa Nebesny
50786520
Soil organic matter and CO2 fluxes in small tropical watersheds under forest and cacao agroforestry
Annual estimates of CO2 and dissolved carbon concentrations in the soil profile provide valuable insight into the dynamics of organic matter in soil and the effect of changes to vegetation cover. The aim of this study was to observe the spatial influence of litter decomposition in the first few centimeters of the soil for CO2 fluxes and to describe the processing of soil organic matter throughout the soil profile by comparing three small tropical watersheds. Data were collected biweekly for six months, from December 2015 to May 2016. CO2 was measured using an infrared gas analyzer in fixed chambers and the dissolved carbon of soil solution was analyzed in a TOC analyzer. No differences were found in the total soil CO2 fluxes (control flux treatments) between the three study areas. In both cacao agroforestry systems (managed and unmanaged) total CO2 fluxes were influenced by the decomposition of litter. CO2 emissions in the soil profile of the cacao agroforestry systems were highly variable, compared to the preserved forest, and highly dependent on the soil characteristics attributed to the type of vegetation cover. Although a definite pattern between the temperature and soil moisture was not identified, these parameters showed a strong relationship in controlling the release of CO2 between treatments. The organic and inorganic dissolved carbon patterns in the soil solution of the three areas revealed different responses of soil organic matter processing related to soil characteristics and vegetation. The results confirm the hypothesis that the top of soils (total CO2 fluxes) of both cacao agroforestry systems (managed and unmanaged) emits fluxes of CO2, which do not differ statistically from the preserved forest. However, depending on the soil characteristics, the cacao agroforestry system can result in an accumulation of CO2 and dissolved inorganic carbon in the soil profile that is prone to being transported by hydrological routes to groundwater and stream water.
PloS one
Eline Nayara Dantas da Costa Marcelo Friederichs Landim de Souza Paulo Cesar Lima Marrocos Daniela Lobao Daniela Mariano Lopes da Silva
206372281
Characterization of the Proteome of Theobroma cacao Beans by Nano UHPLC ESI MS/MS
Cocoa seed storage proteins play an important role in flavour development as aroma precursors are formed from their degradation during fermentation. Major proteins in the beans of Theobroma cacao are the storage proteins belonging to the vicilin and albumin classes. Although both these classes of proteins have been extensively characterized, there is still limited information on the expression and abundance of other proteins present in cocoa beans. This work is the first attempt to characterize the whole cocoa bean proteome by nano UHPLC ESI MS/MS analysis using tryptic digests of cocoa bean protein extracts. The results of this analysis show that >1000 proteins could be identified using a species specific Theobroma cacao database. The majority of the identified proteins were involved with metabolism and energy. Additionally, a significant number of the identified proteins were linked to protein synthesis and processing. Several proteins were also involved with plant response to stress conditions and defence. Albumin and vicilin storage proteins showed the highest intensity values among all detected proteins, although only seven entries were identified as storage proteins. A comparison of MS/MS data searches carried out against larger non specific databases confirmed that using a species specific database can increase the number of identified proteins, and at the same time reduce the number of false positives. The results of this work will be useful in developing tools that can allow the comparison of the proteomic profile of cocoa beans from different genotypes and geographic origins. Data are available via ProteomeXchange with identifier PXD005586.
Proteomics
Emanuele Scollo David C A Neville Maria Jose Oruna-Concha Martine Trotin Rainer Cramer
104043153
Cellulose Compound of Cacao Waste and Chemical Composition of Cacao Vinegar with GC MS Method
Potential of cacao resources at Indonesian is very dependent on the production of cacao produced by farmers and plantation availability. However, the cacao processing results are still not optimal to increase the cacao production. This is due to the disruption of pests and the number of cacao farmers over land functions for fast growing plants. Processing cacao produced cacao waste and with the use of pyrolysis technology is able to cope with the accumulation of plantation waste. This combustion results in liquid smoke of cacao (cacao vinegar) into distillate, charcoal. This study used pyrolysis temperature between 100 500 degC. The aim of this research is to analyze the cocoa waste and the results are cellulose content 17,27% lignin 52,02% and hemicellulose 19,56% The results of GC MS analysis for cacao vinegar of Distric Wajo are acetic acid, n butane, methyl ester, propanoic acid, butanoic acid, cyclopenanone, 2 methyl pyridine, acetyloxy 2 propanone, butyrolactone, tetrahydro 2 furan methanol, 2,3 dimethyl 2 cyclopentene 1 on and Mequinol. The water content of the charcoal of cacao shell from Wajo district is 3.42% The analysis results of the bound carbon content of activated charcoal of cacao shell is 54.45% The EDS analysis for cacao shell from Wajo district resulted in C: 61.12% O: 36.65% Si: 0.59% P: 1.48% and Al: 0.17% Utilization of cocoa shell waste using pyrolysis technology can reduce carbon emissions to the environment. So that the development of everything can continue and the sustainability of forest remain sustainable.
M MohammadWijaya Muhammad Wiharto Muhammad Anwar