Physical, chemical and sensory evaluation of cocoa (Theobroma cacao L.) CCN51 fermented with Saccharomyces cerevisiae and fruit extract (Manila mango) at different stages of ripeness.
DOI:
https://doi.org/10.12873/453vasquezKeywords:
Cacao CCN51, Saccharomyces cerevisiae, fermentación, fisicoquímicoAbstract
Introduction: Cocoa fermentation is a decisive stage for
developing precursor compounds of aroma, flavor, and functional properties in the bean. The incorporation of selected microorganisms and fruit extracts can enhance sensory quality and functional value in the final product.
Objectives: To evaluate the effect of Saccharomyces cere
visiae and Manila mango extract on the physicochemical and sensory properties of cocoa variety CCN-51 at two stages of maturity.
Material and Methods: A completely randomized three
factor design was applied with two maturity stages (seasoned and ripe), three yeast levels (0%, 0.5%, and 1%), and two mango extract levels (0% and 3%), totaling twelve treatments with two replications. Variables assessed included pH, soluble solids, temperature, titratable acidity, ash alkalinity, moisture, cut test, sensory attributes, and antioxidant capacity. Statistical analysis was performed using ANOVA and Tukey’s test (α = 0.05).
Results: The combination of ripe cocoa, 1% yeast, and
3% extract achieved the highest pH (5.00), the greatest re
duction in soluble solids (21.5 to 6.0°Brix), and the best sensory scores (8.2/9 for flavor and 8.5/9 for texture). It
reached 86% well-fermented beans and significantly reduced physical defects. Titratable acidity was lowest (0.32%), and antioxidant capacity remained within functional levels (355.95 µmol Trolox/g).
Discussion: The synergy between physiological maturity,
yeast, and fruit extract favored fermentation kinetics, im
proved physical and sensory quality, and preserved the bean’s bioactive functionality without compromising post-harvest stability.
Conclusions: Directed fermentation with yeasts and fruit
extracts in ripe cocoa is an effective biotechnological strategy to optimize the overall quality of Ecuadorian cocoa and strengthen its position in high-value markets.
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