confites y chocolates
Abr. 28, 2022Desarrollan técnica para procesar cacao que entrega aromas más intensos
Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have found that an alternative processing step called «moist incubation» results in a fruitier, more flowery-tasting dark chocolate than the conventional fermentation process.
After cocoa beans are harvested, they are traditionally covered in banana leaves and left for a few days to ferment. During this time, microbes in the environment degrade the pulp surrounding the beans, heating and acidifying them. This causes biochemical changes in the beans that reduce bitterness and astringency, while developing the pleasing flavors and aromas associated with chocolate. Recently, scientists developed an alternative, non-microbial approach called moist incubation, in which dried, unfermented cocoa nibs are rehydrated in an acidic solution, heated for 72 hours and then re-dried.
The method, which is faster and more easily controlled than fermentation, produced similar aromas in beans as fermentation, with some differences. Irene Chetschik, Ansgar Schlüter and colleagues wanted to find out how the taste and aroma of the final product — chocolate — compared when using moist incubation versus traditional fermentation.
full study here: https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c08238
pubs.acs.org/April 2022 Edition
VOLVER A NOTICIAS