Abstract
BACKGROUND: Cacao beans are rich sources of polyphenols with an abundance of flavonoids and methylxanthines that have positive influences on human health. The main factors affecting the formation of flavor as well as the chemical and bioactive composition of cacao beans are cacao pod maturity and post-harvest fermentation. The purpose of this research was to evaluate the effects of pod harvest maturity (mature and ripe) and post-fermentation period (1, 3, and 5 days in a controlled temperature environment) measured by pre-harvest maturity indices, post-harvest quality tests, chemical measurements, and organoleptic evaluation. RESULTS: As pods developed, flavonol accumulated while nitrogen content degraded. Mature pods produced beans with a higher flavonol, catechin, and total phenolic content (TPC). As fermentation progressed, the beans' fat, TPC, antioxidant activity, and catechin content increased, regardless of pod maturity at harvest. Free fatty acid (FFA) levels were highest in 5 day fermented beans. The 3 day fermented beans contained significantly higher epicatechin, with lower FFA content. Chocolate made from mature beans with 3 day fermentation was more pleasant as it scored the highest in flavor intensity and complexity and the lowest in acidity and astringency. CONCLUSION: This study suggests that cacao pods harvested at the mature stage with further fermentation for 3 days under controlled temperatures produce specialty beans with potential health benefits. © 2021 Society of Chemical Industry.
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Claims 9
Claim · model-written summary
Flavonol accumulated as pods developed.
Verbatim
e0“As pods developed, flavonol accumulated while nitrogen content degraded.”
Claim · model-written summary
Nitrogen content declined as pods developed.
Verbatim
e0“As pods developed, flavonol accumulated while nitrogen content degraded.”
Claim · model-written summary
Mature pods yielded beans with higher flavonol, catechin, and total phenolic content.
Verbatim
e0“Mature pods produced beans with a higher flavonol, catechin, and total phenolic content (TPC).”
Claim · model-written summary
Fermentation increased bean fat, total phenolics, antioxidant activity, and catechin regardless of harvest maturity.
Verbatim
e0“As fermentation progressed, the beans' fat, TPC, antioxidant activity, and catechin content increased, regardless of pod maturity at harvest.”
Claim · model-written summary
Free fatty acids were highest after five days of fermentation.
Verbatim
e0“Free fatty acid (FFA) levels were highest in 5 day fermented beans.”
Claim · model-written summary
Three-day fermented beans had significantly higher epicatechin.
Verbatim
e0“The 3 day fermented beans contained significantly higher epicatechin, with lower FFA content.”
Claim · model-written summary
Three-day fermented beans had lower free fatty acid content.
Verbatim
e0“The 3 day fermented beans contained significantly higher epicatechin, with lower FFA content.”
Claim · model-written summary
Chocolate from mature beans fermented for three days scored highest for flavor intensity and complexity.
Verbatim
e0“Chocolate made from mature beans with 3 day fermentation was more pleasant as it scored the highest in flavor intensity and complexity and the lowest in acidity and astringency.”
Claim · model-written summary
Chocolate from mature beans fermented for three days scored lowest for acidity and astringency.
Verbatim
e0“Chocolate made from mature beans with 3 day fermentation was more pleasant as it scored the highest in flavor intensity and complexity and the lowest in acidity and astringency.”
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