Reducing dead time and improving flavour profile by pulp conditioning of cacao beans

• Published in: Chemical engineering and processing 2022-06, Vol.176, p.108979, Article 108979
• Main Authors: López, Martha P., Botina, Blanca L., García, María C., Rico, Edgar M., Romero, Yajaira, Pedroza, Kelly J., Cerón, Ivonne X.
• Format: Article
• Language: English
• Subjects: Cacao beans treatment; Draining; Drying; Fermentation; Process intensification; Sensory analysis
• ISSN: 0255-2701; 1873-3204
• DOI: 10.1016/j.cep.2022.108979

•Process intensification can be applied to the agroindustry field.•Process intensification contribute to reduce dead times.•Draining pulp enhance fermentation performance, cocoa quality and reduce process times. In the cacao industry changes in basic operations like treatment of the raw material have a great impact on reducing dead times, and final product quality. This study evaluated two draining and two drying pulp conditioning as possible alternatives to reduce the dead time associated with decreasing pulp moisture, conditions required to improve fermentation behavior, and final flavour profile. The results were compared with the control which corresponds to traditional fermentation. Physical, chemical, and sensory analyzes were recorded. A completely randomized experimental design was used with repeated measures over time. The results show that draining the beans for 5 h eliminated the storage step, reduced the total fermentation time from 9 to 7 days, and enhanced the fruity and nutty aromas and cocoa flavour, whereas the drying conditioning reduced flavour and aroma development. Finally, the draining conditioning reduces the dead time of the process and improves the fermentation time, and flavour and aroma of the final product. [Display omitted]