Effect of polyphenol oxidase (PPO) and air treatments on total phenol and tannin content of cocoa nibs

Food Science and Technology

Edy Sousa de Brito¹  Nelson Horacio Pezoa García²  Allan César Amâncio² 

[1] Embrapa Agroindústria Tropical;Universidade Estadual de Campinas;

关键词: cocoa;    processing;    PPO;    enzyme;    air;    Theobroma cacao;   

DOI  :  10.1590/S0101-20612002000100008

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown