Navegando por Assunto "Theobroma cacao L."

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Acesso aberto (Open Access)
Estudo dos atributos sensoriais das amêndoas de cacau (theobroma cacao l.) produzidas no estado do Pará
(Universidade Federal do Pará, 2022-02-11) SANTOS, Renato Meireles dos; SOUZA, Jesus Nazareno Silva de; http://lattes.cnpq.br/3640438725903079; https://orcid.org/0000-0002-0288-2321; LIMA, Consuelo Lúcia Sousa de; http://lattes.cnpq.br/2971385954203459; https://orcid.org/0000-0001-9432-8637
Cocoa (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world, in Brazil, the state of Pará is the main producer, accounting for more than 53% of national production. Although Pará is the largest producer, studies containing data on the sensory quality of almonds are not found in the literature, adding value and identity due to the characteristics of their origin. Thus, the aim of this study is to establish the sensory profile of almonds (nibs) from the main cocoa producing regions in the State of Pará (Lower Tocantins, Northeast, West, Southeast and Transamazônica). A questionnaire was applied to producers for fermentation and drying practices, followed by physical, physicochemical and bioactive compounds evaluation. The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. In the physical evaluation, the samples showed an acceptable commercial standard, however, with room for improvement in relation to seed fermentation. Among the physicochemical parameters (humidity, pH, acidity and water activity), moisture is within the established by legislation, the samples showed differences only in pH and acidity. The almonds from the Amazon mesoregions presented a very similar sensorial profile, it was possible to observe some differences in certain descriptors terms. It was verified that the post-harvest and/or processing parameters had no influence on the quality attributes of the cocoa beans.
Acesso aberto (Open Access)
Influência do fungo cladosporium cladosporioides no índice de qualidade e perfil aromático de sementes de cacau (Theobroma cacao L.) fermentadas
(Universidade Federal do Pará, 2020-11-17) KONAGANO, Evelyn Mayumi Hanawa; FERREIRA, Nelson Rosa; http://lattes.cnpq.br/3482762086356570; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191
Cocoa is a fruit that has great scientific and economic importance. However, the existing microbial diversity between lots and locations, results in different products, in relation to physical, chemical and sensory attributes. Thus, Araujo et al. (2014) proposed variables that can be used in order to standardize the quality indices of this raw material, in addition to what is already governed by legislation. In addition, there are several studies that use starter cultures of bacteria and yeasts in the fermentation of cocoa seeds, in order to obtain beans with superior quality and desirable aromas, in addition to resulting in a more homogeneous fermented raw material between different batches and locations. However, there are still no reports of the use of filamentous fungi as a starter culture, despite having biotechnological potential, mainly due to the excretion of several enzymes. A species that has already been reported in the fermentation of cocoa seeds is Cladosporium cladosporioides, which produces antifungal metabolites aimed at plant pathogens, in addition to having pectinase, laccase, glucanase, amylase, cellulase and xylanase enzymatic activity, important for the improvement of the cocoa bean fermentation process. The objective of this study is, therefore, to evaluate the influence of this filamentous fungus during the fermentation process, in an unprecedented way, through physicochemical and microbiological analyses. For this, two fermentation experiments were carried out: without inoculum (control) and with starter culture. The use of filamentous fungus did not significantly impact the formation of aromatic compounds in the almonds, compared to the control experiment. However, the presence of C. cladosporioides had a significant influence on the percentage of well-fermented almonds (p ≤ 0.05), through the cutting test, as a probable consequence of the lower content of total phenolic compounds, and of catechin and epicatechin. In addition, there was a lower concentration of acetic acid and a higher content of bioactive amines (p ≤ 0.05), when compared to the control experiment. These observed aspects were confirmed through multivariate analysis. Based on these results, it can be said that the use of C. cladosporioides proved to be promising and could provide improvements in fermented and dried cocoa beans.
Acesso aberto (Open Access)
Parâmetros da qualidade das amêndoas de cacau (theobroma cacao L.) de regiões produtoras no estado do Pará e aplicação de NIR associado a ferramentas quimiométricas para sua classificação.
(Universidade Federal do Pará, 2021-10-11) SILVA, Niara Maria de Jesus; SOUZA, Jesus Nazareno Silva de; http://lattes.cnpq.br/3640438725903079; https://orcid.org/0000-0002-0288-2321; LIMA, Consuelo Lúcia Sousa de; http://lattes.cnpq.br/2971385954203459; https://orcid.org/0000-0001-9432-8637
Cocoa (Theobroma cacao L.) is a native fruit of tropical forests and plays an important role in the economy of producing regions, however, due to the lack of infrastructure and inadequate processing practices, they generate almonds with low potential for application in the food industry. In order to value cocoa beans, this research aimed to evaluate the quality of cocoa beans from regions of Pará (Lower Tocantins, Northeast, West, Southeast and Trans-Amazon) by physical, physicochemical and chromatographic evaluation and near infrared datroscopy combined with chemometric tools. A questionnaire was informed with the producers about fermentation and drying practices, followed by physical, physical-active, antioxidant capacity, quantification of total polyphenols and bioactive compounds, in addition to using NIR as an analytical tool. According to the physical evaluation, as it presents an acceptable commercial standard, however, the cutting test results showed the lack of standardization in the preprocessing of the seeds. Among the physicochemical parameters (proteins, lipids, moisture, ash, pH, acidity and water activity), moisture within the limit tolerated by legislation and only relevant dissipation lipids. As for the antioxidant capacity, total polyphenols and bioactive compounds, only the bioactive compounds differences differences, with the Lower Tocantins region these values higher for all studied compounds. The grouping of the functions of physicalchemical composition variations was evidenced by the Principal Components Analysis that there was a cluster formation for a region of Baixo Tocantins.