Biotechnological methods for pulping copoazú (Theobroma grandiflorum (Wild. ex Spring) Schum) seed and their influence on the fermentation stage

• Published in: Dyna (Medellín, Colombia) Colombia), 2022-03, Vol.89 (220), p.19-24
• Main Authors: Criollo, Dagoberto, Sandoval Aldana, Angelica Piedad, Criollo Nuñez, Jenifer, Lopez Hernandez, Martha DP
• Format: Article
• Language: English
• Subjects: Chocolate; enzimas; enzymes; fermentación semisólida; Fermentation; Fruits; hidrolasas; hydrolases; pectinasas; pectinases; Process parameters; Pulping; Seeds; semi; semi-solid fermentation; solid fermentation; Theobroma; Theobroma grandiflorum
• ISSN: 0012-7353; 2346-2183
• DOI: 10.15446/dyna.v89n220.95734

Copoazú is a fruit originated from Colombian Amazon belonging to Theobroma genus, which includes species such as cacao raw material for chocolate. Both species presented similar processing stages, with different process parameters due to the physical qualities of each fruit. Enzymatic, mechanical, and combined methods for pulping copoazú seeds and their effect on the biochemical dynamics of fermentation were evaluated. The pulping treatments evaluated were manual (Ma), mechanical (Me), enzymatic (Ez), and enzymatic-mechanical (Ez-Me), considering the yield as a response variable. The results showed higher percentages of pulp recovery for enzymatic, enzymatic-mechanical, and manual treatments with 61.01%, 66.80%, and 65.71%, respectively. The dynamics of the fermentation showed a reduction of seven to four days for the fermentation stage with the enzymatic treatments, registering up to 85.3% of well-fermented grain at the end of this phase.