Fermentation of cacao (Theobroma cacao L.) With addition of yeast (Saccharomyces cerevisiae) and enzyme (PPO's) in the decrease of heavy metals.

Abstract

Cocoa is one of the raw materials of great economic and productive importance within the ecuadorian territory and in countries where this type of cultivation is developed. The research was developed with the objective of evaluating the effect of the addition of Saccharomyces cerevisiae yeast and Polyphenoloxidase enzyme during the fermentation stage of cocoa beans. A Completely Random Design (DCA) with a bifactorial arrangement was used. Three percentages of yeast (0, 0.5 and 1%) and three of enzymes (0, 2.0 and 2.5%) were evaluated. Prior to the fermentation process, the micro-fermentation boxes with a capacity of 2 kg were adapted. Fermentation temperature was controlled to be less than 50 °C; during fermentation, temperature, pH, °Brix were evaluated; After that, drying was carried out until a humidity of 7% was achieved and the seed index, percentage of testa and cotyledon, cutting test, pH, °Brix, sensory analysis and cadmium were evaluated. Subsequently, a chocolate paste with 100% purity was obtained. The results show an increase in temperature (43.03 °C) and pH (5.44) in treatment 7 and a decrease in °Brix (6.04). The cutting tests showed significant effects on the fermented grains when including the yeast and enzyme. The sensory evaluation resulted in statistical differences in the flavor parameter (spices). The presence of cadmium met the requirements established in regulation 488/2014 (<0.8 mg/kg).