TITLE:
Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (Theobroma cacao L.): An Alternative to Improve Raw Material in the Industry of Chocolate
AUTHORS:
Maritza Gil, Francy Orrego, Edith Cadena, Rosa Alegria, Julian Londono-Londono
KEYWORDS:
Theobroma cacao L., Pectin Lyase Activity, Fermentation, Convection Drying, Newton Model
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.4,
April
20,
2016
ABSTRACT: Cocoa (Theobroma cacao), in all its presentations, is consumed all over the world and is one of the
main drivers of the economic in several countries. The world’s Cocoa tendency is focused on developing
special beans. This category is subject to postharvest processes of utmost importance
such as the fermentation and dry, which are currently carried out with traditional and poorly effective
devices, which need to be improved to obtain a high quality product. The aim of this study
was to evaluate the influence of the pectin lyase enzyme (E.C.4.2.2.10) on the postharvest cocoa
process. We evaluated the enzyme dosage (1.0% and 0.5%) in fermentation and its effect on the
variables temperature, acidity and drying time by convection at 60°C. The Pectin lyase activity
during fermentation does not cause a significant effect on the variables of temperature and acidity;
however, the drying process time required to achieve 7.0% moisture was reduced. The enzyme
dosage of 1.0% was the best result, the amount of exudate obtained (115 ml) during fermentation
and the best degree of fermentation (77% ± 3.8) were increased and further shows a change in
porosity facilitating the scale surface and internal moisture diffusion. The drying rate (Nw) expressed
in kgwater/m2 * min was determined based on the empirical model of Newton, where the
higher speed was obtained during the falling period. In conclusion, enzyme dosage 1% was the best
concentration evaluated because weaken grain husk, which allowed an adequate fermentation,and subsequent time drying reduction until 10.8 h.