Cocoa currently faces differentiation processes toward niches of specialty products, leading to greater competitiveness for producers who must compete with products differentiated by their integral quality regarding their organoleptic characteristics, such as fine-flavor cocoa and their functional characteristics. Quality is influenced by the genetic variety of the cultivars on the one hand, and the correct postharvest processing operations of cocoa seeds, on the other. During the transformation operations, the native chemical compounds of the seeds, especially proteins, carbohydrates, and polyphenols, are transformed and generate other compounds called flavor precursors, which are responsible for defining the product quality.
View Article and Find Full Text PDFHydrogen (H) production from sugarcane press-mud, a waste obtained from the non-centrifugal sugarcane agroindustry, was assessed by coupling hydrolysis, fermentation, purification, and ethanol steam reforming (ESR). Two culture media were employed on three different sugarcane press-mud samples to produce bioethanol by fermentation using Saccharomyces cerevisiae at 30 °C. One culture medium was supplemented with nutrients and the other without supplementation.
View Article and Find Full Text PDFThe effects of grinding (medium-coarse) and extraction time (14-22 h) on the physicochemical and sensorial properties of cold brew coffee produced using two types of Colombian specialty coffees (Huila and Nariño) were evaluated. Cold coffee brewed under coarse grinding and 22 h of extraction exhibited the highest values of total dissolved solids, extraction yield, pH, titratable acidity (TA), and total phenolic content. The type of coffee used mainly affected the TA and pH.
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