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https://repositorio.ufba.br/handle/ri/5304
metadata.dc.type: | Artigo de Periódico |
Título : | Improving Chocolate Flavor in Poor-Quality Cocoa Almonds by Enzymatic Treatment |
Otros títulos : | Journal of food science |
Autor : | Oliveira, Hilana Salete Silva Mamede, Maria Eugênia de Oliveira Góes Neto, Aristóteles Koblitz, Maria Gabriela Bello |
metadata.dc.creator: | Oliveira, Hilana Salete Silva Mamede, Maria Eugênia de Oliveira Góes Neto, Aristóteles Koblitz, Maria Gabriela Bello |
Resumen : | This paper proposes a method to enzymatically treat poor-quality cocoa almonds (known as “slate”) to ensure the formation of chocolate flavor precursors. The production of flavor precursors improves the quality of these almonds, which are usually responsible for the low quality of the liquor produced. Proteases and carboxypeptidases from different sources were tested under various conditions. The different treatments were evaluated by chemical analysis (hydrolysis efficiency) and sensory analysis of the treated material compared to good-quality cocoa almonds. The results show that it is possible, through the use of microbial enzymes, to generate the mixture of compounds that will release, after roasting, the characteristic chocolate flavor in poor-quality almonds. However, it is necessary to optimize the conditions of enzymatic treatment to obtain better results and thus establish a process that can be used for industrial purposes for manufacturing cocoa and chocolate. |
Palabras clave : | Aspartic protease Carboxypeptidase Flavor precursors Slate Strecker degradation |
URI : | http://www.repositorio.ufba.br/ri/handle/ri/5304 |
Fecha de publicación : | 2011 |
Aparece en las colecciones: | Artigo Publicado em Periódico (FAR) |
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Fichero | Descripción | Tamaño | Formato | |
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__onlinelibrary.wiley.co...86b63f64435647a2ac249bf630c87.pdf Restricted Access | 132,12 kB | Adobe PDF | Visualizar/Abrir Request a copy |
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