Cover Image

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...

Full description

Saved in:
Bibliographic Details
Main Author: Leow, Min Min
Format: Thesis
Language:English
English
Published: 1999
Online Access:http://psasir.upm.edu.my/id/eprint/8407/1/FSMB_1999_11_A.pdf
http://psasir.upm.edu.my/id/eprint/8407/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.8407
record_format eprints
spelling my.upm.eprints.84072012-11-02T01:51:06Z http://psasir.upm.edu.my/id/eprint/8407/ Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending 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). 1999 Thesis NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/8407/1/FSMB_1999_11_A.pdf Leow, Min Min (1999) Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending. Masters thesis, Universiti Putra Malaysia. English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
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
author Leow, Min Min
spellingShingle Leow, Min Min
Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending
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
publishDate 1999
url http://psasir.upm.edu.my/id/eprint/8407/1/FSMB_1999_11_A.pdf
http://psasir.upm.edu.my/id/eprint/8407/
_version_ 1643824007917600768
score 13.211869

Similar Items