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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor Amâncio,Allan César (1) Brito,Edy Sousa de (1) García,Nelson Horacio Pezoa (1) Palavra-chave Air (1) Cocoa (1) Enzyme (1) PPO (1) Processing (1) Theobroma cacao (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Ano 2002 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Effect of polyphenol oxidase (PPO) and air treatments on total phenol and tannin content of cocoa nibs Ciênc. Tecnol. Aliment. Brito,Edy Sousa de; García,Nelson Horacio Pezoa; Amâncio,Allan César. Cocoa flavour is greatly influenced by polyphenols. These compounds undergo a series of transformations during cocoa processing leading to the characteristic cocoa flavour. The use of exogenous polyphenol oxidase (PPO) proved to be useful to reduce polyphenol content in cocoa nibs. The effect of a PPO associated or not with air over total phenol and tannin content was evaluated. Cocoa nibs were autoclaved and treated with a PPO or water in the absence or presence of an air flow for 0.5, 1, 2 and 3 hours. Total phenol content was reduced in PPO or water treatments, but when associated with air there was an increase in phenol content. Tannin content was reduced only by the treatment with water and air. Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Processing; PPO; Enzyme; Air; Theobroma cacao. Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612002000100008 Registros recuperados: 1 Primeira ... 1 ... Última

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