Determination of Acid Level (pH) and Moisture Content of Cocoa Beans at Various Fermentation Level Using Visible Near-Infrared (Vis-NIR) Spectroscopy

Fermentation is critical in cacao processing which breakdowns sugar compounds in the pulp into organic acids. The produced organic acids stimulate enzymatic reactions in the beans which affect the flavor, taste, and color of the cacao beans. Acidity (pH) and moisture content of cacao beans influence...

Full description

Saved in:
Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2022-02, Vol.985 (1), p.12045
Main Authors: Priambodo, D C, Saputro, D, Pahlawan, M F R, Saputro, A D, Masithoh, R E
Format: Article
Language:English
Subjects:
Acidity
Beans
Calibration
calibration model
Chemometrics
Chocolate
Cocoa beans
Correlation coefficient
Correlation coefficients
Fermentation
Flavor
Flavors
I.R. radiation
Infrared spectra
Infrared spectrometers
Infrared spectroscopy
Mathematical models
Moisture content
Near infrared radiation
Organic acids
Parameters
pH effects
prediction model
Prediction models
regression
Regression analysis
Spectroscopy
Spectrum analysis
Water content
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Fermentation is critical in cacao processing which breakdowns sugar compounds in the pulp into organic acids. The produced organic acids stimulate enzymatic reactions in the beans which affect the flavor, taste, and color of the cacao beans. Acidity (pH) and moisture content of cacao beans influence the quality of cacao during fermentation. Those parameters are commonly measured using pH meter and gravimetric methods which are time-consuming and destructive.Therefore, the objective of this study was to develop non-destructive calibration models to predict the pH and moisture content of cacao beans at various fermentation levels using a visible near-infrared spectrometer and chemometric methods. The samples consisted of 315 cacao beans obtained from 3 regions (Lampung, Makasar, and Kulon Progo) at 3 levels of fermentation (non, half, full). The calibration and prediction models were performed by PLS regression which involves X variables (Vis/NIR measurement results) and Y variable (pH and moisture content). Smoothing, normalization baseline correction, standard normal variate (SNV), and multiplicative scattered correction (MSC) were used for spectra pre-processing. The research showed that the MSC method resulted in the best model for pH with the correlation coefficient of calibration ( R C 2 ) and prediction ( R P 2 ) were 0.76 and 0.68, respectively. Original and MSC methods resulted in the best model for moisture content with the same value of R C 2 of 0.55 and R P 2 of 0.41. The results showed the capability of Vis/NIR spectroscopy and the important role of chemometrics in developing models for predicting cacao bean quality parameters during fermentation.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/985/1/012045