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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Advances in bean-to-bar chocolate production: Microbiology, biochemistry, processing, and sensorial aspects

Full text
Author(s):
Giovana Gatti Lopes [1] ; Marcelo Antônio Morgano [2] ; Marta Hiromi Taniwaki [3]
Total Authors: 3
Affiliation:
[1] Instituto de Tecnologia de Alimentos. Centro de Ciência e Qualidade de Alimentos - Brasil
[2] Instituto de Tecnologia de Alimentos. Centro de Ciência e Qualidade de Alimentos - Brasil
[3] Instituto de Tecnologia de Alimentos. Centro de Ciência e Qualidade de Alimentos - Brasil
Total Affiliations: 3
Document type: Journal article
Source: Brazilian Journal of Food Technology; v. 27, 2024-04-19.
Abstract

Abstract To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. They establish strict criteria for cocoa bean sourcing and chocolate production. One of the key stages in flavor development is fermentation, which occurs spontaneously through the microorganisms in the environment, fruit, fermentation boxes, and utensils. In the cocoa market, cocoa beans are classified into two types: bulk and flavor. Beans categorized as bulk are derived from commodity cocoa, a result of incorrect or incomplete fermentation, which does not lead to the development of aroma and flavor. Bulk cocoa is widely used in industrial chocolate production because, besides being cost-effective, it does not require fine flavors since other ingredients will be added. On the other hand, 'flavor' cocoa beans are well-fermented, thus developing their flavor and aroma compounds, and these are used in bean-to-bar processing. This present article is a review concerning the general aspect of cocoa microbiology, biochemistry, processing, and their effects on bean-to-bar chocolate production. (AU)

FAPESP's process: 20/16170-6 - Cocoa and chocolates bean to bar: inorganic contaminants and mycotoxins
Grantee:Marcelo Antonio Morgano
Support Opportunities: Regular Research Grants
FAPESP's process: 17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp)
Grantee:Claire Isabel Grígoli de Luca Sarantópoulos
Support Opportunities: Research Grants - State Research Institutes Modernization Program
FAPESP's process: 20/04096-6 - Cocoa microbiota during fermentation and processing bean to bar and its effect in chocolate
Grantee:Giovana Gatti Lopes
Support Opportunities: Scholarships in Brazil - Master