| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing
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| Autores: |
Brito,Edy Sousa de
Pezoa García,Nelson Horacio
Amancio,Allan César
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| Data: |
2004-08-01
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| Ano: |
2004
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| Palavras-chave: |
Cocoa
Flavour
Protein hydrolysis
Processing
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400008
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132004000400008
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.47 n.4 2004
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| Direitos: |
info:eu-repo/semantics/openAccess
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