Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending

Commercial Malaysian and Sulawesian cocoa were found to be significantly different (p<0.05) in the aspect of bean quality, fermentation index, fat content, polyphenol, alkaloids, volatile and non volatile acids. In other aspects such as melting point (cocoa butter), triglyceride, fatty acids...

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Main Author:	Leow, Min Min
Format:	Thesis
Language:	English English
Published:	1999
Subjects:	Cacao beans - Quality - Malaysia Cacao beans - Quality - Sulawesi Mixing
Online Access:	http://psasir.upm.edu.my/id/eprint/8407/1/FSMB_1999_11_A.pdf
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id	my-upm-ir.8407
record_format	uketd_dc
spelling	my-upm-ir.84072012-11-02T01:51:06Z Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending 1999 Leow, Min Min Commercial Malaysian and Sulawesian cocoa were found to be significantly different (p<0.05) in the aspect of bean quality, fermentation index, fat content, polyphenol, alkaloids, volatile and non volatile acids. In other aspects such as melting point (cocoa butter), triglyceride, fatty acids and solid fat content (SFq the difference was found to be insignificant (p>0.05). More purple bean was found in the Sulawesian beans (78%) compared to the Malaysian beans (4%). The high content of polyphenol (epicatecbin = 34.72 mg/g) and alkaloids (theobromine = 30.40 mg/g, caffeine=0.678 mg/g) in Sulawesian beans showed a sign of under fermentation. Fermentation index further verify Sulawesian· beans (0.622) as under- fermented compared to the Malaysian beans (1.524). Cocoa beans with different fermentation level exhibited significant difference in cut test, melting temperature (Malaysian beans only), volatile and non-volatile acid, polyphenol, alkaloids, solid fat content and taste. Melting temperature of the Malaysian cocoa butter increase with fermentation. Non-volatile acids such as lactic, succinic and citric increased but malic and oxalic acids decreased with fermentation. All the volatile acid but propionic acid increased with fermentation. On the other hand, polyphenol and alkaloids decreased drastically as fermentation proceeds. In the aspect of taste, all less fermented cocoa beans from Malaysia and Sulawesi were more bitter and astringent but the more fermented cocoa beans produces cocoa liquor with a more sour taste. The qualities that the blended cocoa beans needs to express are a better cocoa/ chocolaty taste, less bitter, less astringent, less sour and preferably with the presence of nutty flavour. Cocoa blends found to have the most favourable taste are blends of 4 days fermented Malaysian cocoa beans and 2 days fermented Sulawesian beans at the ratio of 75:25 (I2M4/25) and blends of 6 days fermented Malaysian cocoa beans and 2 days fermented Sulawesian beans at the ratio of 25:75 (I2M6/75). Cacao beans - Quality - Malaysia Cacao beans - Quality - Sulawesi Mixing 1999 Thesis http://psasir.upm.edu.my/id/eprint/8407/ http://psasir.upm.edu.my/id/eprint/8407/1/FSMB_1999_11_A.pdf application/pdf en public masters Universiti Putra Malaysia Cacao beans - Quality - Malaysia Cacao beans - Quality - Sulawesi Mixing Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Cacao beans - Quality - Malaysia Cacao beans - Quality - Sulawesi Mixing
spellingShingle	Cacao beans - Quality - Malaysia Cacao beans - Quality - Sulawesi Mixing Leow, Min Min Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending
description	Commercial Malaysian and Sulawesian cocoa were found to be significantly different (p<0.05) in the aspect of bean quality, fermentation index, fat content, polyphenol, alkaloids, volatile and non volatile acids. In other aspects such as melting point (cocoa butter), triglyceride, fatty acids and solid fat content (SFq the difference was found to be insignificant (p>0.05). More purple bean was found in the Sulawesian beans (78%) compared to the Malaysian beans (4%). The high content of polyphenol (epicatecbin = 34.72 mg/g) and alkaloids (theobromine = 30.40 mg/g, caffeine=0.678 mg/g) in Sulawesian beans showed a sign of under fermentation. Fermentation index further verify Sulawesian· beans (0.622) as under- fermented compared to the Malaysian beans (1.524). Cocoa beans with different fermentation level exhibited significant difference in cut test, melting temperature (Malaysian beans only), volatile and non-volatile acid, polyphenol, alkaloids, solid fat content and taste. Melting temperature of the Malaysian cocoa butter increase with fermentation. Non-volatile acids such as lactic, succinic and citric increased but malic and oxalic acids decreased with fermentation. All the volatile acid but propionic acid increased with fermentation. On the other hand, polyphenol and alkaloids decreased drastically as fermentation proceeds. In the aspect of taste, all less fermented cocoa beans from Malaysia and Sulawesi were more bitter and astringent but the more fermented cocoa beans produces cocoa liquor with a more sour taste. The qualities that the blended cocoa beans needs to express are a better cocoa/ chocolaty taste, less bitter, less astringent, less sour and preferably with the presence of nutty flavour. Cocoa blends found to have the most favourable taste are blends of 4 days fermented Malaysian cocoa beans and 2 days fermented Sulawesian beans at the ratio of 75:25 (I2M4/25) and blends of 6 days fermented Malaysian cocoa beans and 2 days fermented Sulawesian beans at the ratio of 25:75 (I2M6/75).
format	Thesis
qualification_level	Master's degree
author	Leow, Min Min
author_facet	Leow, Min Min
author_sort	Leow, Min Min
title	Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending
title_short	Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending
title_full	Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending
title_fullStr	Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending
title_full_unstemmed	Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending
title_sort	characteristics of malaysian and sulawesian cocoa beans and the optimisation of quality through blending
granting_institution	Universiti Putra Malaysia
granting_department	Food Science and Technology
publishDate	1999
url	http://psasir.upm.edu.my/id/eprint/8407/1/FSMB_1999_11_A.pdf
_version_	1747810799591620608

Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending

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