Melhoria do aroma de chocolate, por tratamento enzimático, em amêndoas de cacau de baixa qualidade

Abstract

This paper proposes a method for enzymatic treatment of poor quality cocoa almonds, known as "slate", to ensure the formation of precursors of chocolate flavour. According to the Technical Regulation of Cocoa Almond (Instrução Normativa nº 57 do MAPA), slate are unfermented almonds of dark gray or purple color, with white or ivory embryo and that can present compact. Poorly fermented almonds and those from unripe cocoa, fermented or not, are also characterized as slate. The enzymatic production of precursors flavour will provide a better quality of these almonds, usually responsible for the low quality of liquor produced. Were tested for both protease and carboxipeptidases from different sources under various conditions of treatment. The evaluation of the treatments was done by chemical analysis (efficiency of hydrolysis) and sensory analysis of the material treated, compared with good quality almonds. The results show it is possible, through the use of microbial enzyme, generating in the poor quality almonds, the mixture of compounds that will release, after roasting, the characteristic flavour of chocolate. However, it is necessary to optimize the conditions of enzyme treatment to obtain better results and thus establish a methodology to be taken to industry for manufacturing of cocoa and chocolate.