International Journal of Food Science and Nutrition

Authors
Uyen T Phan, Duy Q Nguyen, Phu H Le

Abstract
Spontaneous cocoa fermentation is inefficient, as the pectin in the pulp is structurally tough and difficult to be broken, which results in prolonged fermentation reduced soluble solids content (SSC). Due to the drawback of conventional methods, treatment with starter culture containing pectinases is preferred. The objective of this study was to optimize SSC in cocoa beans fermented by Candida tropicalis starter. The method used was Response Surface Methodology (RSM). Three fermentation variables including starter culture ratio, fermentation temperature and fermentation time were focused. The model reveals that optimum SSC was up to 2.80^oBrix after 4 days of fermentation with starter ratio of 5% at 33.5^oC. The findings demonstrate that addition of C. tropicalis starter improved the cocoa bean fermentation process and SSC extraction and its contribution to cocoa factory.