EFFECT OF DIFFERENT STARTER CULTURE COCOA FERMENTATION APPROACHES ON THE PHYSIOCHEMICAL CHARACTERISTICS
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 1
Abstract
Cocoa fermentations were performed in this study under the following experimental regimens i.e., beans naturally fermented with natural microflora, aseptically prepared beans with no inoculums and beans inoculated with defined cocktail inoculums containing microorganisms at a suitable concentration at appropriate time intervals. Cocoa beans fermentation is an absolute requirement for the full development of chocolate flavor precursors. The culture combinations inoculated into cocoa fermentation processes are - CC1 (S. cerevisiae and L. fermentum), CC2 (L. fermentum and A. aceti), CC3 (A. aceti and S. cerevisiae) and CC4 (S. cerevisiae, L. fermentum and A. aceti) with varying time interval of 0, 24 and 48hr respectively. The result obtained from the physicochemical analysis showed that the acidity value increased with decreasing pH and higher significance difference (p<0.01) was observed. The proximate analysis results showed that, the moisture content of the naturally and defined culture fermented cocoa fruit does not show any significant difference (P≤0.05). The protein content was found to be decreasing during the fermentation process. There exists a significant difference (P <0.05) in the protein value between the unfermented and fermented samples. The ash content of the cocoa fruit seeds did not show significant difference (P≤0.05) between the unfermented and fermented cocoa fruit seeds. Carbohydrate content tends to decrease during the process of fermentation since the microbes were able to metabolize the carbon source. The result obtained showed significant difference (P <0.05) in the carbohydrate value between the unfermented, naturally fermented and define culture fermented sample
Authors and Affiliations
C. ASHOKKUMAR, D. BASKARAN, K. S. GNANALAKSSHMI
Keywords
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