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- W2938873336 abstract "The tropical tree Theobroma cacao L., which is a part of the Sterculiaceae family, is also recognized as cacao or cocoa. Known for being the principal component of chocolate, cocoa is harvested from the beans of cocoa trees. Cocoa, as a drink, is consumed as a suspension. It has been observed that cacao-based products consist of a considerable quantity of nutrients, such as fats, carbohydrates, and proteins. Moreover, it has been reported that these products stimulate alkaloid production, especially theobromine. There is a direct correlation between the quality and financial worth of cocoa and its unique and intricate flavors. Traditionally, cocoa was classified according to trade perceptions of its physical and sensory quality and associated botanical traits, albeit imperfectly: Criollo, Forastero, and Trinitario. In order to ensure high-quality cocoa beans, one major step is preprocessing. This can be attained through several procedures, such as harvesting, breaking, fermentation, and drying. Fermentation is one of the postharvest steps that most affect the quality of the products obtained from cocoa. Cacao is known for its distinct aroma, that is, the result of several factors: (i) multiple chemical and biochemical reactions that take place during the postharvesting handling of raw beans, (ii) cacao genotype, (iii) chemical configuration of the raw beans, (iv) growth conditions, (v) farming practices, and (vi) manufacturing techniques and phases. Commercial chocolate-based products and beverages have, as a primary component, processed cocoa seeds. The processing of these seeds starts with their fermentation, followed by roasting, cracking, and finally grounding in order to attain a powdery mass from which fat is extracted. The components that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health by preventing cancer, cardiovascular diseases, and other pathologies." @default.
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- W2938873336 date "2019-01-01" @default.
- W2938873336 modified "2023-10-15" @default.
- W2938873336 title "Cocoa Industry—From Plant Cultivation to Cocoa Drinks Production" @default.
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- W2938873336 doi "https://doi.org/10.1016/b978-0-12-815864-7.00015-5" @default.
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