Biochemical studies of cocoa bean polyphenol oxidase
β Scribed by Pat M Lee; Kong-Hung Lee; Mohd Ismail; Abdul Karim
- Publisher
- John Wiley and Sons
- Year
- 1991
- Tongue
- English
- Weight
- 541 KB
- Volume
- 55
- Category
- Article
- ISSN
- 0022-5142
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## Abstract Unfermented and partly fermented dried cocoa beans have an excessively astringent and bitter flavour owing to their high polyphenol content. Studies on the remaining polyphenol oxidase activity and the oxidation of polyphenols in these beans have been conducted in relation to two factor
Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0Γ10(6) and 1.9Γ10(6) c.f.u./g wet wt, respectively. Acetic and lactic acids were detected on the second and fourth days of fermentation and were maximally 140 and 45 mg/10 g beans, respectively. There was a positive correlati
The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe be