Affordable Access

Melhoramento do sabor de amendoas de cacau atraves de tratamento termico em forno convencional e de microondas

Authors
Publisher
Biblioteca Digital da Unicamp
Publication Date
Keywords
  • Cacau
  • Microondas
  • Sabor
  • Cupuaçu
Disciplines
  • Chemistry
  • Medicine

Abstract

The characteristic flavor of cocoa (Theobroma cacao L.), responsible for the fine, delicate chocolate flavor, starts to develop during the cocoa seed processing. During fermentation and drying, important physicochemical and biochemical changes occurs, with a consequent formation of flavor precursors such as free amino acids and reducing sugars, phenolic compound oxidation, complexation of amino acids with phenolic compounds, production of organic acids, such as acetic acid, together with a lot of other reactions that have a great influence on the characteristic final flavor of this raw material. During the roasting and other thermal treatments of chocolate processing, the principal flavor precursors mentioned above react in the Maillard reaction, originating important compounds that participate in the complex flavor system of cocoa...Note: The complete abstract is available with the full electronic digital thesis or dissertations

There are no comments yet on this publication. Be the first to share your thoughts.