Banca de QUALIFICAÇÃO: HELIA FELIX DE MOURA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : HELIA FELIX DE MOURA
DATE: 29/08/2024
TIME: 19:00
LOCAL: Laboratório Multidisciplinar da Faculdade Engenharia Agronômica - UFPA Campus Altamira
TITLE:

FERMENTATION PERIOD ON THE CHEMOMETRIC CHARACTERISTICS OF COCOA ALMONDS IN THE TRANSAMAZON REGION, STATE OF PARÁ

KEY WORDS:

Fermentation, Cocoa, Chocolate, Quality.

PAGES: 45
BIG AREA: Ciências Agrárias
AREA: Agronomia
SUMMARY:

Cocoa cultivation in Brazil has a long history, being a significant economic activity in several regions of the country. However, it is in the Transamazônica region that the growth in the production of cocoa beans stands out, which are recognized for their quality and used in the manufacture of fine chocolate. To maintain this quality, meticulous care is essential from harvesting to the almond drying stage. Fermentation is one of the key processes in this care, as it directly influences the chemical and physical properties of the almonds, resulting in quality improvements and added value to the raw material. The objective of this research is to analyze the fermentation time of cocoa beans in order to preserve the ideal chemical and physical properties for chocolate manufacturing. The proposed methodology consists of choosing and selecting fruits on a rural property in Transamazônica during the cocoa harvest. Then, fermentation will be monitored in individual Styrofoam boxes for each cocoa variety. During the fermentation process, the sucrose content, pH, seed weight, temperature and acidity will be evaluated at each turn. After the end of the fermentation process, the almonds will be subjected to drying and, subsequently, they will be analyzed for aroma and flavor, aiming to determine the influence of fermentation time on these sensory characteristics. This study is relevant for both cocoa producers and the chocolate industry, since the quality of the beans directly influences the final quality of the product. Furthermore, by understanding the effects of fermentation time, it is possible to optimize production processes and guarantee the consistency and excellence of the chocolate produced. Therefore, upon completing this research, it is expected not only to contribute to the development and improvement of cocoa production in the Transamazônica region, but also to the valorization of the national raw material and to the consolidation of Brazil as a producer of fine chocolate. high quality.

COMMITTEE MEMBERS:
Externo à Instituição - JESUS NAZARENO SILVA DE SOUZA - UFPA
Presidente - 3158910 - CARLOS GUTEMBERG DE SOUZA TELES JUNIOR
Externo à Instituição - MAYARA NEVES SANTOS GUEDES - UFPA
Externo à Instituição - RAINÉRIO MEIRELES DA SILVA - UFPA