Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador

Streule, Stefanie; Freimüller Leischtfeld, Susette; Chatelain, Karin; Miescher Schwenninger, Susanne

doi:10.3390/foods13101536

Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-30794

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador
Authors:	Streule, Stefanie Freimüller Leischtfeld, Susette Chatelain, Karin Miescher Schwenninger, Susanne
et. al:	No
DOI:	10.3390/foods13101536 10.21256/zhaw-30794
Published in:	Foods
Volume(Issue):	13
Issue:	10
Page(s):	1536
Issue Date:	15-May-2024
Publisher / Ed. Institution:	MDPI
ISSN:	2304-8158
Language:	English
Subjects:	Cocoa bean; Pod-opening delay; Post-harvesting; Quality assessment; Sensory analysis
Subject (DDC):	664: Food technology
Abstract:	The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 °C and 0 days of PS, dried at 80 °C. Pod weight during storage, pulp content, pH, temperature, microbial counts, total free amino acids, protein profiles, sugars, organic acids, cut-test, fermentation index, and sensory profiles were analyzed. Minor differences in fermentation dynamics and bean quality were found between variations with and without PS. A rather accelerated fermentation with pod-stored beans was observed (e.g., faster color change, slightly lower pH in cotyledon after 48 h), along with a significantly higher maximal temperature during 24-42 h (43.1 ± 3.2 °C compared to 39.2 ± 2.0 °C without PS). More well-fermented beans were reached with PS (52.3 ± 22.6%) than without (62.7 ± 9.2%). Differences during fermentation were observed between the locations (e.g., pH, acids, sugars), but sensory evaluation indicated that the impact of location was mitigated with PS. Drying at 80 °C showed no adverse effects, as evidenced by the results of the cut-test and fermentation index. However, sensory evaluations revealed significant differences between 80 °C and 60 °C, with the former exhibiting more bitter and astringent cocoa liquor.
URI:	https://digitalcollection.zhaw.ch/handle/11475/30794
Fulltext version:	Published version
License (according to publishing contract):	CC BY 4.0: Attribution 4.0 International
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Streule, S., Freimüller Leischtfeld, S., Chatelain, K., & Miescher Schwenninger, S. (2024). Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador. Foods, 13(10), 1536. https://doi.org/10.3390/foods13101536

Streule, S. et al. (2024) ‘Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador’, Foods, 13(10), p. 1536. Available at: https://doi.org/10.3390/foods13101536.

S. Streule, S. Freimüller Leischtfeld, K. Chatelain, and S. Miescher Schwenninger, “Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador,” Foods, vol. 13, no. 10, p. 1536, May 2024, doi: 10.3390/foods13101536.

STREULE, Stefanie, Susette FREIMÜLLER LEISCHTFELD, Karin CHATELAIN und Susanne MIESCHER SCHWENNINGER, 2024. Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador. Foods. 15 Mai 2024. Bd. 13, Nr. 10, S. 1536. DOI 10.3390/foods13101536

Streule, Stefanie, Susette Freimüller Leischtfeld, Karin Chatelain, and Susanne Miescher Schwenninger. 2024. “Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.” Foods 13 (10): 1536. https://doi.org/10.3390/foods13101536.

Streule, Stefanie, et al. “Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.” Foods, vol. 13, no. 10, May 2024, p. 1536, https://doi.org/10.3390/foods13101536.