Data/hora: 04/06/2024 15:24:47

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing	
Autores: 	Brito,Edy Sousa de; Pezoa García,Nelson Horacio; Amancio,Allan César.	
Data: 	2004-08-01	
Ano: 	2004	
Palavras-chave: 	Cocoa; Flavour; Protein hydrolysis; Processing.	
Resumo: 	Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 ºC) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g-1 of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 to 20 %) after 6 hours of treatment. During cocoa nibs roasting, there was a greater consumption of hydrolysis compounds in the sample treated with protease as compared to the control, indicating their participation in the Maillard reaction. An increased perception of chocolate flavour and bitter taste was observed in a product formulated with protease treated cocoa.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400008	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132004000400008	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.47 n.4 2004	
Fonte: 	info:eu-repo/semantics/openAccess