Effect of the Improvement of Cocoa Raw Material Quality by Application of Anti-Fungal Bacillus Strains during Fermentation on the Chocolate Sensory Attributes | Chapter 8 | Research Advances and Challenges in Agricultural Sciences Vol. 2

This chapter focuses on evaluating the effect of application of anti-fungal Bacillus strains on cocoa beans fermentation. Contamination with filamentous fungi reduces the quality of cocoa beans and poses a health risk for consumers due to the potential accumulation of mycotoxins. This study involved in developing antifungal Bacillus strains culture to enhance the process of cocoa beans.

Seven strains of the genus Bacillus, namely Bacillus mycoides, B. protéolyticus, B. albus, B. subtilis, B. paramycoides, B. toyonensis and B. thuringiensis strain ATCC 10792 were used in this study. The antagonistic bacteria of the genus Bacillus were obtained from spontaneous cocoa beans fermentation.

Solid culture media inoculated with bacterial and fungal isolates were cultivated under aerobic conditions at 30ºC for 5 days. All the strain have strong antifungal activity and the cocoa beans in Cote d'Ivoire were inoculated into 180-kg boxes for fermentation in three time-independent replications, each with a spontaneous control fermentation. This chapter revealed that the B. thuringiensis strain ATCC 10792 did not affected the fermentation process and cocoa bean quality. The anti-fungal in vivo assays revealed that the B. thuringiensis strain ATCC 10792 completely inhibited growth of all fungi on the surface of cocoa beans. The result demonstrated that there are no appreciable variations in the sensory assessment of chocolates forall treatments. B. thuringiensis strain ATCC 10792 did not affect the aroma, texture, or appearance of the chocolate, as evidenced by the excellent sensory quality of the control and chocolates made from the inoculated cocoa beans.

B. thuringiensis strain ATCC 10792 isolated from cocoa beans showed the highest inhibitory activity against Aspergillus carbonarius voucher IHEM 661 and contributed in a significant suppress fungal growth when it was cultured in combination with cocoa beans contaminated by molds. About sensory evaluation of chocolates made from the inoculated cocoa beans with B. thuringiensis strain ATCC 10792 and non-inoculated control, consumers did not report a significant preference for either chocolate (p < 0.5). Due to an acceptable sensory property, it can be concluded that B. thuringiensis strain ATCC 10792 could be successfully used in the production of dark chocolate. This observation allows thinking that B. thuringiensis strain ATCC 10792 cultures should be investigated in further studies for an effective biological control of mycotoxins during the traditional processing of cocoa.

Author(s) Details:

Adobi Christian Kadjo,
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de Formation et de Rercherche des Sciences et Technology des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02,Côte d’Ivoire.

Guézéré Corinne Beugre,
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de Formation et de Rercherche des Sciences et Technology des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02,Côte d’Ivoire.

Koumba Maï Kone,
Département de Formation et de Recherche en Génie Chimique et Agro-alimentaire (DFR-GCAA) Institut National Polytechnique Félix HOUPHOUËT-BOIGNY. Bp 1093, Yamoussoukro, Côte d’Ivoire.

Kra Brou Didier Kedjebo,
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de Formation et de Rercherche des Sciences et Technology des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02,Côte d’Ivoire.

Pauline Mounjouenpou,
Laboratoire de Technologie Alimentaire, IRAD, BP 2067 Yaoundé, Cameroon.

Noël Durand,
CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ. Montpellier, Avignon, CIRAD, Institut Agro, La Réunion University, Montpellier, France.

Angélique Fontana,
CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier Cedex 5, France and Qualisud, Univ. Montpellier, Avignon, CIRAD, Institut Agro, La Réunion University, Montpellier, France.

Tagro Simplice Guehi,
Laboratoire de Biotechnologie et Microbiologie Alimentaire, Unité de Formation et de Rercherche des Sciences et Technology des Aliments, Université Nangui ABROGOUA, 02 Bp 801 Abidjan 02,Côte d’Ivoire.

Please see the link here: https://stm.bookpi.org/RACAS-V2/article/view/13055

Investigating the Organoleptic Properties of Chocolate Coated Chinese Chestnut | Chapter 10 | Emerging Challenges in Agriculture and Food Science Vol. 2

 Chinese chestnuts, which are native to Taiwan, China, and Korea, have shown to be an effective treatment for a variety of ailments. The major goal of this research was to standardise and produce a high-value Chinese chestnut product to treat a variety of ailments in people of all ages.

Not only to increase the value of the product, but also to introduce the nut to people in other regions of the country and beyond the world. The presence of vitamins in Castanea crenata, C. dentata, and C. mollissima has been the subject of a small number of investigations.

For the confection-chocolate coated chestnut and flaxseed mix, a study was conducted using Chinese chestnut, three different chocolates, and flaxseeds.

The raw material was sourced in Uttarakhand and then processed utilising techniques like as roasting and sun drying.

Colorful foils were utilised as the primary packaging material, followed by appealing cardboard boxes as secondary packaging, which protects the sweets from biological, chemical, and physical influences. The sensory qualities of these confections made from Chinese chestnut are being studied. All three confection samples T1, T2, and T3 passed the sensory test. On the created chocolates, several microbiological tests such as TPC, E. coli, and nutritional analysis were performed.

Author(S) Details

G. Gupta
Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

S. Mishra
School for Home Science, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

A. Chakrobarty
Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

P. Dubey
Department of Food and Nutrition, School of Home Sciences, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

P. Shankar
Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, Uttar Pradesh, India.

View Book:- https://stm.bookpi.org/ECAFS-V2/article/view/4907