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| MACEDO,Adrielle Souza Leão; ROCHA,Fátima de Souza; RIBEIRO,Margareth da Silva; SOARES,Sergio Eduardo; BISPO,Eliete da Silva. |
| Abstract The reactions leading to the formation of precursors of chocolate flavor are performed by endogenous enzymes present in the cocoa seed. Polyphenol oxidase (PPO) presence and activity during fermentation of cocoa beans is responsible for the development of flavor precursors and is also implicated in the reduction of bitterness and astringency. However, the reliability of cocoa enzyme activities is complicated due to variations in different genotypes, geographical origins and methods of fermentation. In addition, there is still a lack of systematic studies comparing different cocoa cultivars. So, the present study was designed to characterize the activity of PPO in the pulp and seeds of two cocoa cultivars, PH 16 and TSH 1188. The PPO activity was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cocoa; Fermentation; Enzyme activity; Chocolate. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100056 |
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