Impact of fermentation duration on the quality of Malaysian cocoa beans using shallow box
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Apr 13, 2017
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Abstract
Standard fermentation of cocoa in Malaysia is five days using shallow box fermentation. This duration is considered long to farmers as they have to allow the beans to dry for another three to seven days before they can sell it. This study was conducted to evaluate the impact of the fermentation duration using shallow box on the quality of the Malaysian cocoa beans. Fermentation was done at the Cocoa Research Centre, Hilir Perak with capacity of 150 kg. During fermentation, the mass temperature and pH of the wet beans was taken for every 24 hours. Three subsamples of about 30 kg of the fermented beans were taken randomly at the end of the Day-3, Day-4 and Day-5 of fermentation and sun-dried at one bean thickness layer. The quality of dried beans produced was assessed using cut test, fermentation index and pH of cotyledon analysis. Cut test analysis indicated the percentage of fully brown beans increased from 62% to 82%. Similar increasing trend was observed for the fermentation index (FI). Cocoa fermented for five days had FI value of 1.41, 1.27 for four days and 1.21 for three days, respectively but there was no significant difference in acidity of dried beans samples. Thus, this might suggest fermentation of Malaysian cocoa beans in shallow box fermentation could be shortened to three days. Organoleptic analysis will be carried out to assess if the flavour attribute of beans produced in three days fermentation is significantly different.
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Bariah, K. (2017). Impact of fermentation duration on the quality of Malaysian cocoa beans using shallow box. Asia-Pacific Journal of Science and Technology, 19, 74–80. Retrieved from https://so01.tci-thaijo.org/index.php/APST/article/view/83104
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Research Articles
References
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[5] Biehl B, Passern D, Sagemann W. Effect of acetic acid on subcellular structures of cocoa bean cotyledons. J Sci Food Agric. 1982; 33(11):1101-09.
[6] Voigt J, Heinrichs H, Voigt G, Biehl B. In-vitro formation of cocoa-specific aroma precursors: aroma related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and carboxypeptidase. Food Chemistry. 1994; 49 (2):173-180.
[7] Biehl B. Cocoa Fermentation and Problem of Acidity, Overfermentation and Low Cocoa Flavour. In: Pushparajah E, Chew PS. Editors. Proceedings of Int. Conf. on Cocoa and Coconuts: progress and outlook. The incorporated Society of Planters, Kuala Lumpur, Malaysia; 1984. p. 561-68.
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[10] Liau HTL. The criteria and Mechanism for Removal of cocoa bean acidity. Proceedings of Int. Conf. on Cocoa and Coconuts: progress and outlook. The incorporated Society of Planters, Kuala Lumpur, Malaysia; 1978. p. 425-439.
[11] Chong CF, Shepherd R, Poon, YC. Mitigation of cocoa bean acidity – fermentary investigations. Proceedings of Int. Conf. on Cocoa and Coconuts: progress and outlook. The incorporated Society of Planters, Kuala Lumpur, Malaysia; 1978. p. 387-414.
[12] Shamsuddin S, Idrus AZ, Hassan MH. Preliminary efforts to improve the quality of cocoa beans. Proceedings of Int. Conf. on Cocoa and Coconuts: progress and outlook. The incorporated Society of Planters, Kuala Lumpur, Malaysia; 1978. p. 415-424.
[13] Said M, Meyer B, Biehl B. Pulp preconditioning - A new approach towards quality improvement of Malaysian Cocoa Beans. Proc. MARDI Senior Staff Conf, Kuala Lumpur, Malaysia; 1988. p. 28-57.
[14] SIRIM. Malaysian Standard MS 293:2005 Annex C Cocoa Beans – Specification for Grading (4th Rev.). 2005.
[15] Mamot S. Some methods to determine the degree of fermentation in cocoa beans. In: Che Man YB, Abdul Karim MNB, Asbi BA. Editors. Proc Conf of Food Processing – Prelude to 90’s. 1989. p. 41-51.
[16] Gourieva KB, Tserevitinov OB. Method of evaluating the degree of fermentation of cocoa beans. USSR Patent No. 646254. 1979.
[17] Meyer B, Biehl B, Mamot S, Rodney JS. Post-harvest Pod Storage: A Method for pulp preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia. J. Sci. Food Agric. 1989; 48(3):285-304.
[18] Emmanuel OA, Jennifer Q, Agnes SB, Jemmy ST, Firibu KS. Influence of pulp-preconditioning and fermentation on fermentative quality and appearance of Ghanaian cocoa (Theobroma cacao) beans. International Food Research Journal. 2012; 19(1): 127-133.
[19] Shahrir S, Dimick PS. Qualitative and quantitative measurements of cocoa beans fermentation. In: Dimick PS. editor. Proceedings of the Cocoa Biotechnology Symposium; Pennsylvania; Pennsylvania State University USA; 1986. p. 55-78.
[20] Khairul Bariah S. Determination of Fermentation Index and pH. Kertas Kerja VII, Kursus Penggredan Biji Koko Kering (Lanjutan); Tawau, Sabah, Malaysia; 2006. Malay.
[21] Romero-Cortes T, Salgado-Cervantes MA, GarcํaAlamilla P, Garcํa-Alvarado MA, Del C RodrํguezJimenes G, Hidalgo-Morales M, Robles-Olvera V, et al. Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans. J Sci Food Agric. 2013; 93(10): 2596-604. Epub 2013 Apr 2.
[22] Papalexandratou Z, Lefeber T, Bahrim B, Lee OS, Daniel HM, De Vuyst L, et al. Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process. Food Microbiol. 2013; 35(2): 73-85. Epub 2013 Mar 21.
[23] Shepherd R, Chick WH. Prospects and problems of Mlaysian cocoa beans. Prosid. MARDI/MIFT Sem. Toward Better Acceptance of Malaysian Cocoa. Serdang, Selangor, Malaysia; 1983. p. 23-36.
[24] Khairul Bariah S. Effect of fermentation cover on the quality of Malaysian Cocoa beans – A preliminary study. Paper presented at Malaysian International Cocoa Conference (MICC’05), 2005 July 18-19, Sunway Pyramid Convention Centre, Kuala Lumpur.
[25] Lopez AS, McDonald CR. A definition of descriptors to be used for the qualification of chocolate flavour in organoleptic testing. Rev. Theobroma. 1981; 11: 209–212.
[26] Jinap S, Dimic PS. Acidic characteristics of fermented and dried cocoa beans from different countries of origin. J Food Sci. 1990; 55(2): 547-550.
[2] Thompson SS, Miller KB, Lopez ASF. Cocoa and coffee. In: Doyle MP, Beuchat LR, Montville TJ, editors. Food Microbiology Fundamentals and Frontiers. Washington DC, USA: ASM Press; 2001. p. 721–736.
[3] Camu N, De Winter T, Verbrugghe K, Cleenwerck I, Vandamme P, Takrama JS, Vancanneyt M, De Vuyst L, et al. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentations of cocoa beans in Ghana. Appl Environ Microbiol. 2007; 73(6): 1809-24.
[4] Quesnel VC. Agents inducing the death of the cacao seeds during fermentation. J Sci Food Agric. 1965; 16(8):441-7.
[5] Biehl B, Passern D, Sagemann W. Effect of acetic acid on subcellular structures of cocoa bean cotyledons. J Sci Food Agric. 1982; 33(11):1101-09.
[6] Voigt J, Heinrichs H, Voigt G, Biehl B. In-vitro formation of cocoa-specific aroma precursors: aroma related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and carboxypeptidase. Food Chemistry. 1994; 49 (2):173-180.
[7] Biehl B. Cocoa Fermentation and Problem of Acidity, Overfermentation and Low Cocoa Flavour. In: Pushparajah E, Chew PS. Editors. Proceedings of Int. Conf. on Cocoa and Coconuts: progress and outlook. The incorporated Society of Planters, Kuala Lumpur, Malaysia; 1984. p. 561-68.
[8] Mamot, S. Factors affecting the quality of cocoa beans during processing. Prosiding seminar teknologi koko masa kini ke-3. Subang Jaya, Selangor, Malaysia: 1989. p 13-14. Malay.
[9] Biehl B, Brunner E, Passern D, Quesnel VC, Adomako D. Acidification, proteolysis and flavour potential in fermenting cocoa beans. J. Sci. Food Agric., 1985; 36(7):583-98.
[10] Liau HTL. The criteria and Mechanism for Removal of cocoa bean acidity. Proceedings of Int. Conf. on Cocoa and Coconuts: progress and outlook. The incorporated Society of Planters, Kuala Lumpur, Malaysia; 1978. p. 425-439.
[11] Chong CF, Shepherd R, Poon, YC. Mitigation of cocoa bean acidity – fermentary investigations. Proceedings of Int. Conf. on Cocoa and Coconuts: progress and outlook. The incorporated Society of Planters, Kuala Lumpur, Malaysia; 1978. p. 387-414.
[12] Shamsuddin S, Idrus AZ, Hassan MH. Preliminary efforts to improve the quality of cocoa beans. Proceedings of Int. Conf. on Cocoa and Coconuts: progress and outlook. The incorporated Society of Planters, Kuala Lumpur, Malaysia; 1978. p. 415-424.
[13] Said M, Meyer B, Biehl B. Pulp preconditioning - A new approach towards quality improvement of Malaysian Cocoa Beans. Proc. MARDI Senior Staff Conf, Kuala Lumpur, Malaysia; 1988. p. 28-57.
[14] SIRIM. Malaysian Standard MS 293:2005 Annex C Cocoa Beans – Specification for Grading (4th Rev.). 2005.
[15] Mamot S. Some methods to determine the degree of fermentation in cocoa beans. In: Che Man YB, Abdul Karim MNB, Asbi BA. Editors. Proc Conf of Food Processing – Prelude to 90’s. 1989. p. 41-51.
[16] Gourieva KB, Tserevitinov OB. Method of evaluating the degree of fermentation of cocoa beans. USSR Patent No. 646254. 1979.
[17] Meyer B, Biehl B, Mamot S, Rodney JS. Post-harvest Pod Storage: A Method for pulp preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia. J. Sci. Food Agric. 1989; 48(3):285-304.
[18] Emmanuel OA, Jennifer Q, Agnes SB, Jemmy ST, Firibu KS. Influence of pulp-preconditioning and fermentation on fermentative quality and appearance of Ghanaian cocoa (Theobroma cacao) beans. International Food Research Journal. 2012; 19(1): 127-133.
[19] Shahrir S, Dimick PS. Qualitative and quantitative measurements of cocoa beans fermentation. In: Dimick PS. editor. Proceedings of the Cocoa Biotechnology Symposium; Pennsylvania; Pennsylvania State University USA; 1986. p. 55-78.
[20] Khairul Bariah S. Determination of Fermentation Index and pH. Kertas Kerja VII, Kursus Penggredan Biji Koko Kering (Lanjutan); Tawau, Sabah, Malaysia; 2006. Malay.
[21] Romero-Cortes T, Salgado-Cervantes MA, GarcํaAlamilla P, Garcํa-Alvarado MA, Del C RodrํguezJimenes G, Hidalgo-Morales M, Robles-Olvera V, et al. Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans. J Sci Food Agric. 2013; 93(10): 2596-604. Epub 2013 Apr 2.
[22] Papalexandratou Z, Lefeber T, Bahrim B, Lee OS, Daniel HM, De Vuyst L, et al. Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process. Food Microbiol. 2013; 35(2): 73-85. Epub 2013 Mar 21.
[23] Shepherd R, Chick WH. Prospects and problems of Mlaysian cocoa beans. Prosid. MARDI/MIFT Sem. Toward Better Acceptance of Malaysian Cocoa. Serdang, Selangor, Malaysia; 1983. p. 23-36.
[24] Khairul Bariah S. Effect of fermentation cover on the quality of Malaysian Cocoa beans – A preliminary study. Paper presented at Malaysian International Cocoa Conference (MICC’05), 2005 July 18-19, Sunway Pyramid Convention Centre, Kuala Lumpur.
[25] Lopez AS, McDonald CR. A definition of descriptors to be used for the qualification of chocolate flavour in organoleptic testing. Rev. Theobroma. 1981; 11: 209–212.
[26] Jinap S, Dimic PS. Acidic characteristics of fermented and dried cocoa beans from different countries of origin. J Food Sci. 1990; 55(2): 547-550.