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• W4386216365 abstract "Summary Cacao mucilage exudate (CME) is a highly nutritious by‐product of cacao fruit processing containing up to 15 wt% simple sugars and organic acids. We investigate the CME dehydration process to produce cacao syrup (CS) under varying temperatures (60 °C and 70 °C) and pH (4.0 and 5.0) using a 2 2 ‐factorial design with a central point (65 °C, pH 4.5). Neither temperature nor pH significantly ( P < 0.05) impacts CS chemical composition. Average concentrations of fructose, glucose, and sucrose in the syrups reached 27.79, 25.56, and 12.46 wt%, respectively. Organic acids—citric, malic, lactic, tartaric, and fumaric—represent 5.12, 3.01, 0.20, 0.16, and 0.002 wt%, respectively. Although the heating treatment results in the formation of 5‐(hydroxymethyl)furfural (HMF) (12.8–13.7 mg L −1 ), its concentration remains below the limits of the regulatory standard. These findings have significant implications for using CME as a sustainable and nutritious source of ingredients for the food industry." @default.
• W4386216365 created "2023-08-29" @default.
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• W4386216365 date "2023-09-08" @default.
• W4386216365 modified "2023-09-27" @default.
• W4386216365 title "Influence of temperature and <scp>pH</scp> during cacao mucilage exudate concentration on cacao syrup composition" @default.
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• W4386216365 doi "https://doi.org/10.1111/ijfs.16677" @default.
• W4386216365 hasPublicationYear "2023" @default.
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