Maximum Performance Assessment Mucilage Removable For Final Quality Cocoa Beans

Abstract

The cocoa mucilage is the pulp that surrounds the fresh cocoa beans and is of utmost importance as it helps the fermentation process of the beans. In this stage, a great part of the mucilage is lost by natural sloughing. Due to its usefulness and its high nutritional value, the partial extraction of this mucilaginous pulp was considered before the processing, in order to use it as a by-product. It was necessary to evaluate the effect of this extraction on the benefi ted cocoa bean. The extraction of the mucilage was carried out in different proportions: 15, 30 and 45% (v/v). At the same time, a control sample of fresh almonds was submitted to the benefi t process without mechanical deburring. It was carried out the physical and chemical characterization of all the samples of benefi ted grains and they were compared with the control sample. It was determined the maximum extractable yield of mucilage that did not affect the fi nal quality of the dry cocoa. Finally, it was concluded that the maximum extractable yield of mucilage was 30% (v/v) since no signifi cant changes were observedin the fi nal quality of cocoa beans.