Sulaiman, Khairul Bariah
(2018)
Effect Of Pod Storage And
Fermentation Durations Using
Shallow Box On The Quality Of
Cocoa (Theobroma Cacao L.)
Beans.
PhD thesis, Universiti Sains Malaysia.
Abstract
Fermentation is important for the formation of flavour and colour
precursor in the cocoa beans which are influenced by various factors including
post-harvest practices. Therefore, the effect of pod storage and fermentation duration
using a shallow box on the Malaysian cocoa beans was investigated.
Physicochemical changes in wet cocoa beans and quality of the resulting dried cocoa
beans were evaluated using a 4 x 6 complete randomized design with pod storage (0,
2, 4 and 6 days) and fermentation duration (0, 24, 48, 72, 96 and 120 hours) as the
principal factors. The resulting dried cocoa beans were further characterized for
profiles of colour and volatile compounds using the spectrophotometer,
high-performance liquid chromatography-variable wavelength detector and
solid-phase microextraction-gas chromatography-mass spectrometry. The results
showed that the pod storage for four and six days were significantly (p < 0.05)
influenced most of the physicochemical changes especially the mass temperature
which had increased exceeding 42 °C within 24 hours of fermentation compared to
without storage or pod storage for two days. The quality of dried cocoa beans
produced significantly improved with the beans from the pod storage for four and six
days had achieved respective scores of equivalent percent of fully brown 76.2% and
68.9% which indicated a well degree of fermentation as early as 24 hours compared
to 48 hours from the pods without storage (65.5%) and storage for two (78.6%) days.
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