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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/1979

Title: Caracterização do cacau catongo de São Tomé e Principe
Authors: Batalha, Patrícia Godinho
Advisor: Almeida, Maria Helena Guimarães
Keywords: São Tomé e Principe
cocoa
fat
polyphenols
sensory analysis
cacau catongo
gordura
polifenois
análise sensorial
Issue Date: 2009
Abstract: Catongo Cocoa is considered a Forastero cocoa mutation, have fruit characteristics of this type except the color of the cotyledons of the seed, which don’t presents the anthocyanin pigment gene due to an inhibitor that blocks the action of enzymes responsible for synthesis of anthocyanins. For the quality and cocoa trade, are pointed characteristics similar to Criollo cocoa, although this has not been scientifically proven. This type of cocoa is widely used in genetic studies, it is highly susceptible to “Witches broom” (Crinipellis perniciosa) and has moderate resistance to the “Brown rot” (Phytophthora spp.). The absence of disease “Witches broom” in São Tomé and Príncipe could prove a very interesting factor for the culture of these plants in the country. The aim of this work is to study seed unfermented and fermented seeds of Catongo Cocoa in order to assess their quality characteristics in physical, chemical and sensory. We study three samples of cocoa from São Tomé and Príncipe, Catongo cocoa, Amelonado cocoa and Amelonado Hybrid cocoa. The quality of the cocoa trade in the industry can be evaluated by different parameters including: the weight loss on drying (moisture), content of ether extract (fat), acidity, the average weight of seeds, the concentration of shell, the health aspect, the flavour and uniformity of the seed. The assessment of physical and chemical quality of the cocoa was made proceeding to determine the average mass of seeds, acidity, fat, fatty acids by gas chromatography, and triglycerides by HPLC, the latter parameters for fat are important for industry in determining the yield / quality cacao butter and hence its commercial value. Still in the experimental part of this work shall be an determination pH, acidity and volatile acidity, determine the total phenol content by the method of Folin - Ciocalteau, and the content of (-) epicatechin and procyanidins by HPLC, these compounds during the technology specifically during the fermentation and drying, are subject to changes that lead to a decrease in their levels. The sensory analysis focused on chocolate candies made of seeds of the three types of cocoa. The chocolates were tasted, we evaluate the sensory attributes such as appearance, smell, taste and texture and proceed to the statistical treatment of overlays.From our results highlight the values of higher fat content (58.8 and 62.4% respectively in the seeds unfermented and fermented) in Catongo cocoa, and the higher amounts of unsaturated acids oleic and linoleic. Detected the presence of SOO and SLP, absent in the other two types of cocoa studied. The content of total phenols, (-) epicatechin and procyanidins decrease during fermentation and drying. In unfermented seeds, the total phenols, in Catongo cocoa have the lowest value (82.37 mg ác. Gallic acid / g dry defatted cocoa). The chocolate made with Catongo cocoa have less intense brown color and sweeter flavor and to a lower intensity cocoa.-----------------------------------------O cacau Catongo é considerado uma mutação do cacau Forastero, dado possuir frutos com características deste tipo à excepção da coloração dos cotilédones da semente, que não apresenta o pigmento antociânico. Pouco se conhece sobre a sua qualidade, quer como cacau comercial, quer incorporado no chocolate. O objectivo deste trabalho consiste em estudar sementes não fermentadas e sementes fermentadas de Cacau Catongo de modo a avaliar as suas características de qualidade em termos físico-químicos e sensoriais. Estudam-se três amostras de cacau provenientes de São Tomé e Príncipe, cacau Catongo, cacau Amelonado e cacau Amelonado Híbrido. A avaliação da qualidade físico-química do cacau foi efectuada procedendo à determinação da massa média das sementes, da acidez, do teor de gordura, dos ácidos gordos, dos triacilgliceróis e ainda a determinação do teor fenóis totais e da (-)epicatequina e procianidinas. A análise sensorial incidiu em bombons de chocolate confeccionados com sementes dos três tipos de cacau. Dos nossos resultados obtidos destacam-se os valores superiores de teor de gordura do cacau Catongo, e, as maiores quantidades dos ácidos insaturados oleico e linoleico. Os chocolates confeccionados com cacau Catongo apresentam coloração castanha menos intensa e sabor mais doce e com menor intensidade a cacau.
Description: Mestrado em Engenharia Alimentar - Tecnologia dos Produtos Vegetais - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/1979
Appears in Collections:BISA - Dissertações de Mestrado / Master Thesis

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