EFFECT OF VARIETY AND LOCATION ON OPTIMUM FERMENTATION REQUIREMENTS OF COCOA BEANS - AN AID TO FERMENTATION ON A COTTAGE SCALE

被引：3
作者：
SENANAYAKE, M
JANSZ, ER
BUCKLE, KA
机构：
[1] UNIV NEW S WALES,DEPT FOOD SCI & TECHNOL,SYDNEY,NSW 2052,AUSTRALIA
[2] DEPT EXPORT AGR,RES STN,MATALE,SRI LANKA
[3] UNIV SRI JAYEWARDENEPURA,DIV BIOCHEM,NUGEGODA,SRI LANKA
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1995年 / 69卷 / 04期
关键词：
COCOA; FERMENTATION; CUT TEST; SWEAT BOX; VARIETAL EFFECT; INTERCROP;
D O I：
10.1002/jsfa.2740690410
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
hree selected cacao varieties (WAA, ICS1 and Na-32) grown in new low country intercrops and traditional mid-country plantations of Sri Lanka were compared. Significantly different temperature and pH changes occurred during fermentation of the three varieties. The optimum duration of fermentation for all varieties was 6 days irrespective of the location of growth. The 'sweat box' fermentation method (mini-box) with mixing at 12 h intervals, could be used to obtain a satisfactory level (85%) of fermentation of cocoa beans. In the short term, these findings will help to upgrade the cottage-scale cocoa industry in Sri Lanka.
引用
收藏
页码：461 / 465
页数：5
相关论文
共 50 条
  • [1] Effect of different mixing intervals on the fermentation of cocoa beans
    Senanayake, M
    Jansz, ER
    Buckle, KA
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1997, 74 (01) : 42 - 48
  • [2] Enzyme activities in cocoa beans during fermentation
    Hansen, CE
    del Olmo, M
    Burri, C
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1998, 77 (02) : 273 - 281
  • [3] FERMENTATION STUDIES OF STORED COCOA BEANS
    SAMAH, OA
    IBRAHIM, N
    ALIMON, H
    KARIM, MIA
    WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 1993, 9 (05) : 603 - 604
  • [4] Alternative Method for the Fermentation of Cocoa Beans
    Parra, Pablo
    Castillo, Odalys
    Maldonado, Paul
    2018 IEEE INTERNATIONAL CONFERENCE ON AUTOMATION/XXIII CONGRESS OF THE CHILEAN ASSOCIATION OF AUTOMATIC CONTROL (ICA-ACCA), 2018,
  • [5] An untargeted metabolomic assessment of cocoa beans during fermentation
    Mayorga-Gross, A. L.
    Quiros-Guerrero, L. M.
    Fourny, G.
    Vaillant, F.
    FOOD RESEARCH INTERNATIONAL, 2016, 89 : 901 - 909
  • [6] Behavior of Salmonella during fermentation, drying and storage of cocoa beans
    do Nascimento, Maristela da Silva
    Pena, Pamela Oliveira
    Brum, Daniela Merlo
    Imazaki, Fabiana Taminato
    Tucci, Maria Luiza SantAnna
    Efraim, Priscilla
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2013, 167 (03) : 363 - 368
  • [7] Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans
    D'Souza, Roy N.
    Grimbs, Anne
    Grimbs, Sergio
    Behrends, Britta
    Corno, Marcello
    Ullrich, Matthias S.
    Kuhnert, Nikolai
    FOOD RESEARCH INTERNATIONAL, 2018, 109 : 506 - 516
  • [8] Pyrazines formation in cocoa beans: Changes during fermentation
    Hashim, P
    Selamat, J
    Ali, A
    Kharidah, S
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1997, 34 (06): : 483 - 487
  • [9] COMPARATIVE-STUDIES ON FERMENTATION PRODUCTS OF COCOA BEANS
    SAMAH, OA
    IBRAHIM, N
    ALIMON, H
    KARIM, MIA
    WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 1993, 9 (03) : 381 - 382
  • [10] Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles
    Saunshia, Yallappa
    Sandhya, MudraKola Vidya Sagar
    Lingamallu, Jagan Mohan Rao
    Padela, Janardhan
    Murthy, Pushpa
    FOOD BIOTECHNOLOGY, 2018, 32 (04) : 257 - 272
12345