Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/5378
Título: Efeito da origem do cacau na sua qualidade comercial, funcional e sensorial. O caso do cacau catongo de São Tomé e Principe e do Brasil
Autor: Veríssimo, Ana João Mendes
Orientador: Almeida, Maria Helena Guimarães
Santos, Maria José Proença
Palavras-chave: cocoa
technological process
chocolate
quality
Data de Defesa: 2012
Editora: ISA/UTL
Citação: Veríssimo, A.J.M. - Efeito da origem do cacau na sua qualidade comercial, funcional e sensorial. O caso do cacau catongo de São Tomé e Principe e do Brasil. Lisboa: ISA, 2012, 87 p.
Resumo: This work aims to study various types of seeds, fermented, unfermented and toasted from cocoas around different countries in order to evaluate their characteristics in terms of quality, physic-chemical and sensory type. On study, are four samples of Sao Tome and Principe, three samples from Colombia, one Brazilian and one Ghana, making part of types of cocoas as Criollo (sub-type: Amelonado, Amelonado Hybrid), Forastero (sub-type: Catongo) and Trinitario. The cocoas physic-chemical quality evaluation proceeding was made to determine the average mass of 100 seeds, as the, moisture content, the fat content, the titratable acidity and pH, the total phenols, the triacylglycerols and the fat acids. The results obtained, lead to a superior highlight fat contents of Catongo cacao from Brazil (62,1%), as well as larger amounts of unsaturated oleic and linoleic acid (38,0% and 3,4%). The total phenol content decreases during the fermentation process, and in the case of the Catongo cocoa from Sao Tome and Principe, there was a reduction of 55%. The chocolates prepared showed distinct characteristics, being each one different, being Trinitario cocoa paste of Columbia chocolate obtained, was the most appreciated by the taster subjects
Descrição: Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/5378
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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