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Food Chemistry 2018
Journal of Food, Nutrition and Population Health
ISSN: 2577-0586
Page 88
July 23-24, 2018
Rome, Italy
3
rd
Edition of International Conference on
Agriculture &
Food Chemistry
J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006
C
olombia produces fine and flavor cocoa, so there is a need to
identify the compounds that generated these characteristics.
However, the chemical analysis in the laboratory it is expensive and
time-consuming. The control and quality guarantee of the cocoa
requires the rapid analysis of cocoa beans. In this study, NIRS it
is used because it is a fast, simple, nondestructive analytical
tool that does not involve the use of chemicals or the elaborate
preparation of samples and to allows the identification of these
compounds. This study shows the differences between the
initial and the final spectra of fermentation, which are related to
characteristic frequencies of fat, polysaccharides, proteins and
aromatic compounds with bands that appear in 2338, 2314, 2078,
2056 and 1930 nm respectively. Additional to this, the degree of
fermentation of cocoa bean is an important characteristic that
defines your quality. Then the measurements of color are a good
alternative for this determination. In this work, we obtained the red,
green and blue values of bean surface measurements obtained
from a digital camera. The brown color indicated a complete
fermentation, a partial fermentation show brown and violet color.
In this case, cocoa beans are brown with a small contribution of
violet. These analytical techniques are useful to manufacturers
and producers for onsite quality control and quantification of the
fermentation degree of cocoa beans. The results of the present
work demonstrate that these techniques can be adopted in-situ
procedure to identify different characteristics of cocoa.
amontenegro@corpoica.org.coNIR spectroscopy and color measurements can be used to
determine different characteristics of fermented cocoa beans
A M Calvo, Andrea Constanza Montenegro and MC García
Corporación Colombiana de Investigaciones Agropecuarias, Colombia