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	Provedor de dados BABT (1) Autor Amancio,Allan César (1) Brito,Edy Sousa de (1) Pezoa García,Nelson Horacio (1) Palavra-chave Cocoa (1) Flavour (1) Processing (1) Protein hydrolysis (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2004 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing BABT Brito,Edy Sousa de; Pezoa García,Nelson Horacio; Amancio,Allan César. 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... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Flavour; Protein hydrolysis; Processing. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400008 Registros recuperados: 1 Primeira ... 1 ... Última

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