A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.)
Cocoa mucilage, a by-product of cocoa beans processing, constitutes 10% of total cocoa beans, with soluble solids up to 17.78oBx, pH of 3.43 – 3.5, rich in sugar, minerals, organic acids and phenolic compounds. The aim of this research is to ferment cocoa bean mucilage to produce a beverage with alc...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Dalat University
2016-09-01
|
| Series: | Tạp chí Khoa học Đại học Đà Lạt |
| Subjects: | |
| Online Access: | http://tckh.dlu.edu.vn/index.php/tckhdhdl/article/view/83 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832569506221785088 |
|---|---|
| author | Nguyễn Thị Thanh Tịnh Nguyễn Tiến An Hồ Thị Thu Hòa Nguyễn Thị Tươi |
| author_facet | Nguyễn Thị Thanh Tịnh Nguyễn Tiến An Hồ Thị Thu Hòa Nguyễn Thị Tươi |
| author_sort | Nguyễn Thị Thanh Tịnh |
| collection | DOAJ |
| description | Cocoa mucilage, a by-product of cocoa beans processing, constitutes 10% of total cocoa beans, with soluble solids up to 17.78oBx, pH of 3.43 – 3.5, rich in sugar, minerals, organic acids and phenolic compounds. The aim of this research is to ferment cocoa bean mucilage to produce a beverage with alcohol concentration of 11.2%. The fundamental microorganism for ethanolic fermentation is Saccharomyces cerevisiae with a density of 2x107cfu/ml in conjunction with 1% (w/v) of commercial fermentation powder product. The product of fermentation was assessed in terms of ethanol concentration, and optimum primary fermentation conditions were at the temperature of 28oC with the duration of 7 days. Secondary fermentation, which helped in stabilizing the quality of wine, occurred at 18oC for 30 days. The final product attribute is warm orange to bright rust in color, transparent, with a distinct aroma and sensory assessment according to TCVN 3215-79 and 3217 – 79 achieving a good score of 16.39. Therefore, it can be concluded that cocoa bean mucilage can be used for alcoholic beverage fermentation, contributing to diversifying processing products and increasing the application potentials for cocoa. |
| format | Article |
| id | doaj-art-1fd2fa61fbed410a876a7aee67beafb5 |
| institution | Kabale University |
| issn | 0866-787X 0866-787X |
| language | English |
| publishDate | 2016-09-01 |
| publisher | Dalat University |
| record_format | Article |
| series | Tạp chí Khoa học Đại học Đà Lạt |
| spelling | doaj-art-1fd2fa61fbed410a876a7aee67beafb52025-02-02T20:50:26ZengDalat UniversityTạp chí Khoa học Đại học Đà Lạt0866-787X0866-787X2016-09-016338739710.37569/DalatUniversity.6.3.83(2016)39A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.)Nguyễn Thị Thanh Tịnh0Nguyễn Tiến An1Hồ Thị Thu Hòa2Nguyễn Thị Tươi3The Faculty of Agriculture and Forestry, Dalat UniversityThe Faculty of Agriculture and Forestry, Dalat UniversityThe Faculty of Agriculture and Forestry, Dalat UniversityThe Faculty of Agriculture and Forestry, Dalat UniversityCocoa mucilage, a by-product of cocoa beans processing, constitutes 10% of total cocoa beans, with soluble solids up to 17.78oBx, pH of 3.43 – 3.5, rich in sugar, minerals, organic acids and phenolic compounds. The aim of this research is to ferment cocoa bean mucilage to produce a beverage with alcohol concentration of 11.2%. The fundamental microorganism for ethanolic fermentation is Saccharomyces cerevisiae with a density of 2x107cfu/ml in conjunction with 1% (w/v) of commercial fermentation powder product. The product of fermentation was assessed in terms of ethanol concentration, and optimum primary fermentation conditions were at the temperature of 28oC with the duration of 7 days. Secondary fermentation, which helped in stabilizing the quality of wine, occurred at 18oC for 30 days. The final product attribute is warm orange to bright rust in color, transparent, with a distinct aroma and sensory assessment according to TCVN 3215-79 and 3217 – 79 achieving a good score of 16.39. Therefore, it can be concluded that cocoa bean mucilage can be used for alcoholic beverage fermentation, contributing to diversifying processing products and increasing the application potentials for cocoa.http://tckh.dlu.edu.vn/index.php/tckhdhdl/article/view/83cocoa (theobroma cacao l.)mucilagewine |
| spellingShingle | Nguyễn Thị Thanh Tịnh Nguyễn Tiến An Hồ Thị Thu Hòa Nguyễn Thị Tươi A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.) Tạp chí Khoa học Đại học Đà Lạt cocoa (theobroma cacao l.) mucilage wine |
| title | A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.) |
| title_full | A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.) |
| title_fullStr | A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.) |
| title_full_unstemmed | A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.) |
| title_short | A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.) |
| title_sort | study of wine fermentation from mucilage of cocoa beans theobroma cacao l |
| topic | cocoa (theobroma cacao l.) mucilage wine |
| url | http://tckh.dlu.edu.vn/index.php/tckhdhdl/article/view/83 |
| work_keys_str_mv | AT nguyenthithanhtinh astudyofwinefermentationfrommucilageofcocoabeanstheobromacacaol AT nguyentienan astudyofwinefermentationfrommucilageofcocoabeanstheobromacacaol AT hothithuhoa astudyofwinefermentationfrommucilageofcocoabeanstheobromacacaol AT nguyenthituoi astudyofwinefermentationfrommucilageofcocoabeanstheobromacacaol AT nguyenthithanhtinh studyofwinefermentationfrommucilageofcocoabeanstheobromacacaol AT nguyentienan studyofwinefermentationfrommucilageofcocoabeanstheobromacacaol AT hothithuhoa studyofwinefermentationfrommucilageofcocoabeanstheobromacacaol AT nguyenthituoi studyofwinefermentationfrommucilageofcocoabeanstheobromacacaol |