Characterization of physical quality parameters in Criollo, Trinitario and Forastero cocoa beans during the drying process

  • Alexis Zambrano Universidad de Los Andes (ULA), Facultad de Ciencias, Departamento de Química, Mérida. Venezuela.
  • Alvaro Gómez Instituto Nacional de Investigaciones Agrícolas (INIA), Mérida. Venezuela.
  • Gladys Ramos Instituto Nacional de Investigaciones Agrícolas (INIA), Mérida. Venezuela.
  • Carlos Romero Instituto Nacional de Investigaciones Agrícolas (INIA), Mérida. Venezuela.
  • Carlos Lacruz Instituto Nacional de Investigaciones Agrícolas (INIA), Mérida. Venezuela.
  • Eliana Rivas Instituto Nacional de Investigaciones Agrícolas (INIA), Mérida. Venezuela.
Keywords: Theobroma cacao L., dried, moisture, Forastero, Trinitario, Criollo, postharved

Abstract

Three kinds of cocoa were used in this investigation: Criollos (Porcelana, Guasare y Criollo Merideño San Juan) collected in Mérida State; Trinitario: ICS-1 and the Forastero IMC-67xOC-61, harvested in Aragua State. Registrations of Daily weigh, pH and titrable acidity (TA) in the beans percentage of testa (test/head) and volatile acidity (VA) when the dried stage is over was done. The process used was a gradual dried into wooden drawers for six days. The results have shown that the weight loss in the samples evaluated is set to a polynomial function Y = a Xm  - b X + c, with a correlation rate between 0.96 and 0.99. About the TA to the cotyledons of the evaluated cocoas (P>0,001), the Criollo Porcelana had higher values than the rest of the cocoas, humidity remained constant in all cocoas and the highest percentage of hulls was cocoa presented Porcelana.

Downloads

Download data is not yet available.

References

• Álvarez, C., E. Pérez y M. C. Lares. 2007. Caracterización física y química de almendras de cacao fermentadas, secas y tostadas cultivadas en la región de Cuyagua, estado Aragua. Agronomía Trop. 57(4):249-256.

• Biehl, B., B. Meyer, G. Crone, L. Pollmenn and M. Bin Said. 1989. Chemical and physical changes in the pulp during ripening and post harvest storage of cocoa pods. J. Sci. Food Agric. 48(2):189-208.

• Cros, E. 1995. Cocoa aroma formation. In: Cocoa Meeting, The various aspects of quality. Seminar Proceeding. CIRAD. Montpellier, Francia, 169-180.

• Espin, S. y A. Armijos. 2001. Determinación del pH y la acidez titulable en semillas de cacao. Métodos de análisis de cacao. INIAP, Departamento de Nutrición y Calidad. Quito, Ecuador, 2-6.

• Espín, S., A. Villavicencio y A. Armijos. 2001. Determination of volatile acidity in cocoa beans. Procedures for chemical analysis homologation. Instituto Nacional Autónomo de Investigaciones Agropecuarias, Estación Experimental Santa Catalina, Departamento de Nutrición y Calidad. Quito, Ecuador, 7-12.

• Forsyth, W. G. C. and V. C. Quesnel. 1963. The mechanism of cacao curing. Advances in Enzymology and related Areas of Molecular Biology. Hoboken. USA. 25:457-492.

• International Office of Cocoa, Chocolate and Sugar Confectionary. 1993. Determination of the Moisture Content of Cocoa nib and Cocoa Beans. IOCCC. Analytical Method N° 43.

• Jinap, S., J. M. Thien and T. N. Yap. 1994. Effect of Drying on Acidity and Volatile Fatty Acids Content of Cocoa Beans. J. Sc: of Food and Agric. 65:67-75.

• Jinap, S., M. Leow, A. Mansoor and I. Amin. 2000. Quality characteristics of Malaysia cocoa bean and cocoa butter blends. Proccedings of 13th International cocoa research conference. Kota Kinabalu, Sabah, Malaysia, 923-932.

• López, A. S. and V. C. Quesnel. 1973. Volatile fatty acid production in cocoa fermentation and the effect on chocolate flavour. J. Sci. Food Agric. 24:39-326.

• Nogales, J., L. Graziani de Fariñas y L. Ortiz de Bertorelli. 2006. Cambios físicos y químicos durante el secado al sol del grano de cacao fermentado en dos diseños de cajones de madera. Agronomía Trop. 56(1):5-20.

• Ortiz de Bertorelli, L., L. Graziani de Fariñas y R. L. Gervaise. 2009. Evaluación de varios factores sobre características químicas del grano de cacao en fermentación. Agronomía Trop. 59(1):73-79.

• Puziah, H., S. Jinap, M. Kharidah and A. Asbi. 1998. Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation. J. Sci. Food Agric. 78:543-550.

• SAS Institute Inc. 1998. SAS/STAT Users guide. Version 6, 4th Edition, Vol. 2, Cary. N.C. USA.

• Stevenson, C., J. Corven y G. Villanueva. 1993. Manual para el análisis de cacao en el laboratorio. IICA. PROCACAO. Costa Rica, 65 p.

• Zaibunnisa, A., A. Russly, S. Jinap, B. Jamilah and W. Teguh. 2000. Mechanical fermentation: Its effect on the quality of cocoa beans. 13th International cocoa research conference. Kota Kinabalu, Sabah, Malaysia, 1 045-1 053 pp.
Published
2010-12-30
How to Cite
Zambrano, A., Gómez, A., Ramos, G., Romero, C., Lacruz, C., & Rivas, E. (2010). Characterization of physical quality parameters in Criollo, Trinitario and Forastero cocoa beans during the drying process. Agronomía Tropical, 60(4), 389-396. Retrieved from http://publicaciones.inia.gob.ve/index.php/agronomiatropical/article/view/318
Issue
Vol 60 No 4 (2010): Agronomía Tropical
Section
Original research article

Copyright (c) 2010 Alexis Zambrano, Alvaro Gómez, ´Gladys Ramos, ´Carlos Romero, Carlos Lacruz, Eliana Rivas

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.