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

Full metadata record

DC Field	Value	Language
dc.contributor.author	Streule, Stefanie	-
dc.contributor.author	Freimüller Leischtfeld, Susette	-
dc.contributor.author	Chatelain, Karin	-
dc.contributor.author	Miescher Schwenninger, Susanne	-
dc.date.accessioned	2024-06-07T09:35:33Z	-
dc.date.available	2024-06-07T09:35:33Z	-
dc.date.issued	2024-05-15	-
dc.identifier.issn	2304-8158	de_CH
dc.identifier.uri	https://digitalcollection.zhaw.ch/handle/11475/30794	-
dc.description.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.	de_CH
dc.language.iso	en	de_CH
dc.publisher	MDPI	de_CH
dc.relation.ispartof	Foods	de_CH
dc.rights	https://creativecommons.org/licenses/by/4.0/	de_CH
dc.subject	Cocoa bean	de_CH
dc.subject	Pod-opening delay	de_CH
dc.subject	Post-harvesting	de_CH
dc.subject	Quality assessment	de_CH
dc.subject	Sensory analysis	de_CH
dc.subject.ddc	664: Lebensmitteltechnologie	de_CH
dc.title	Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador	de_CH
dc.type	Beitrag in wissenschaftlicher Zeitschrift	de_CH
dcterms.type	Text	de_CH
zhaw.departement	Life Sciences und Facility Management	de_CH
zhaw.organisationalunit	Institut für Lebensmittel- und Getränkeinnovation (ILGI)	de_CH
dc.identifier.doi	10.3390/foods13101536	de_CH
dc.identifier.doi	10.21256/zhaw-30794	-
dc.identifier.pmid	38790837	de_CH
zhaw.funding.eu	No	de_CH
zhaw.issue	10	de_CH
zhaw.originated.zhaw	Yes	de_CH
zhaw.pages.start	1536	de_CH
zhaw.publication.status	publishedVersion	de_CH
zhaw.volume	13	de_CH
zhaw.publication.review	Peer review (Publikation)	de_CH
zhaw.author.additional	No	de_CH
zhaw.display.portrait	Yes	de_CH
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.