Banca de QUALIFICAÇÃO: LUIZ CARLOS PIACENTINI

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : LUIZ CARLOS PIACENTINI
DATE: 26/08/2024
TIME: 14:00
LOCAL: Laboratório Multidisciplinar da Faculdade Engenharia Agronômica - UFPA Campus Altamira
TITLE:

EVALUATION OF THE QUALITY OF COCOA BEANS FERMENTED IN TROUGHS WITH DIFFERENT LEVELS OF AERATION.

KEY WORDS:

Cocoa Tree, Aeration, Quality, Physical-chemistry, Bioactive.

PAGES: 49
BIG AREA: Ciências Agrárias
AREA: Agronomia
SUBÁREA: Fitotecnia
SUMMARY:

The lack of standardization in the fermentation process of cocoa beans (Theobroma cacao L.) directly affects the quality, price of the beans sold and their acceptance in the chocolate industry. Therefore, adjustments to the standard fermentation process are necessary to improve the quality and acceptance of the beans. The objective of this study was to analyze the influence of increasing levels of aeration in the fermentation troughs on the physicochemical quality, bioactive compounds, color and biometrics of cocoa beans. Cocoa beans harvested in the municipality of Altamira-Pará were used. The troughs were adapted with different percentages of aeration in relation to the standard, being: T1 – Standard, T2 – Standard + 25% and T3 – Standard + 50%. The fermentation temperature in the troughs, in addition to biometrics, color, physicochemical parameters and bioactive compounds in the fermented and non-fermented cocoa beans (in natura) were evaluated. T1 increased the temperature from the second day until reaching a maximum value of 44.6º on the sixth day of fermentation. The other treatments also increased the temperature from the second day until reaching maximums of 46.7º for T2 and 47.1º for T3, both on the fourth day of fermentation. The physicochemical parameters and bioactive compounds of the almonds were altered by the aeration levels, with emphasis on T3, which decreased ash by 4%, acidity by 19%, and increased pH by 41%, lipids by 18% and energy value by 6% compared to the T1 standard. Compared to the fresh almonds, T3 decreased acidity by 29%, carbohydrates by 45%, and increased pH by 290%, lipids by 169%, proteins by 29% and energy value by 28%. T3 increased total phenolic compounds by 18%, total flavonoids by 9% and antioxidants by 8% compared to the T1 standard. In relation to the in natura, T3 increased total phenolic compounds by 44%, total flavonoids by 87% and antioxidants by 178%. The color was altered in T3, with emphasis on the increases of 29% in yellow (b), 17% in saturation (c) and 10% in hue (h) compared to the T1 standard. In relation to the in natura, all color parameters were greater. Biometric alteration was highlighted only for the width of the almonds in T3, which increased by 10% in relation to T1. Correlation analyses revealed that increases in lipids are strongly related to increases in the energy value of the almonds, while decreases in pH were strongly related to increases in acidity and carbohydrates. Increases in total phenolic compounds were strongly related to increases in total flavonoids and antioxidant compounds. Principal component analysis showed that lipids, total flavonoids, antioxidants and pH of the almonds largely explain (77%) the influence of increased trough aeration. Therefore, a 50% increase in trough aeration (T3) reduces fermentation time and improves the quality of cocoa almonds. The study may contribute to updating the standard fermentation method, increasing the availability of quality almonds and improving acceptance in the chocolate industry.

COMMITTEE MEMBERS:
Presidente - 1065086 - GLEDSON LUIZ SALGADO DE CASTRO
Interna - 3266519 - TELMA FATIMA VIEIRA BATISTA
Externa ao Programa - 3160109 - LUIZA HELENA DA SILVA MARTINS - UFRAExterna à Instituição - MARISTELA MARQUES DA SILVA - UFPA
Externo à Instituição - MAYARA NEVES SANTOS GUEDES - UFPA