Natural Product Sciences

The Korean Society of Pharmacognosy (한국생약학회)
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Biophysical and Biochemical Changes and Flavor Development in Mixed Sabah Hybrid Cocoa Beans Fermentation

  • Samah, Othman Abdul (Departments of Biochemistry and Microbiology, University Pertanian Malaysia) ;
  • Saleh, Wan Rosnah Wan (Departments of Biochemistry and Microbiology, University Pertanian Malaysia) ;
  • Syed, Mohd Arif (Departments of Biochemistry and Microbiology, University Pertanian Malaysia) ;
  • Said, Mamot (Department of Food Science and Nutrition, Faculty of Biological Sciences, University Kebangsaan Malaysia) ;
  • Rahmani, Mawardi (Departments of Chemistry, Faculty of Science and Environmental Studies, University Pertanian Malaysia)
  • Published : 1996.12.01
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Abstract

Lipase specific activity in cocoa beans varied from 70 to 40 ${\mu}mol/min/mg$ protein during six days of fermentation. At the end of this period most parts of the cotyledon has turned to brown color which would be more distinguishable after drying. The beans were slightly swollen thus causing its testa to disintegrate. During fermentation there was a decrease in pH from 6.4 to 5.8. Whereas the percentage of acetic acid was increased by 0.04% of wet weight beans on the third day but decreased progressively with time.

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