Cocoa and Coffee Fermentations PDF
Preview Cocoa and Coffee Fermentations
Food Science Schwan Fleet Cocoa Coffee Fermentations and Cocoa Coffee C and Cocoa and coffee beans are some of the most traded agricultural o commodities on international markets. Combined, they provide raw c materials for a global industry valued in excess of $250 billion. Despite Fermentations o this, few people know that microorganisms and microbial fermentation a play key roles in their production and can have major impacts on product quality, safety, and value. a n d Cocoa and Coffee Fermentations explores the scientific principles C behind cocoa and coffee fermentation. The book covers botanical and Edited by o production backgrounds, methods of bean fermentation and drying, Rosane F. Schwan (cid:127) Graham H. Fleet microbial ecology and activities of fermentation, the biochemistry of f f fermentation, product quality and safety, and waste utilization. e The book aims to optimize cocoa and coffee processing based on e scientific evidence to enhance traditional processing methods that F often give rise to inefficiencies and inconsistencies in product quality. It e also aims to provide a better understanding of the complex microbial r ecology in cocoa and coffee fermentations which involve interactions m between species of yeasts, bacteria, and filamentous fungi. e Cocoa and Coffee Fermentations hopes to inspire further research n linking the microbiology and biochemistry of cocoa and coffee bean t fermentations with the development of better controlled fermentations, a implementation of quality assurance programs, and ultimately improve- t i ment of the sensory attributes of the final product. o n s K12130 Cocoa Coffee and Fermentations FERMENTED FOODS AND BEVERAGES SERIES Series Editors M.J.R. Nout and Prabir K. Sarkar Cocoa and Coffee Fermentations (2014) Editors: Rosane F. Schwan and Graham H. Fleet Handbook of Indigenous Foods Involving Alkaline Fermentation (2014) Editors: Prabir K. Sarkar and M.J.R. Nout Solid State Fermentation for Foods and Beverages (2013) Editors: Jian Chen and Yang Zhu Valorization of Food Processing By-Products (2013) Editor: M. Chandrasekaran Fermented Foods and Beverages Series Cocoa Coffee and Fermentations Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2015 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20140624 International Standard Book Number-13: 978-1-4398-4793-0 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit- ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright. com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents SerieS Preface vii Preface ix editorS xiii contributorS xv chaPter 1 Mixed Microbial ferMentationS and MethodologieS for their inveStigation 1 DENNIS S. NIELSEN, NILS ARNEBORG, AND LENE JESPERSEN chaPter 2 botany and Production of cocoa 43 UILSON V. LOPES AND JOSE LUIS PIRES chaPter 3 MethodS of cocoa ferMentation and drying 71 WISDOM KOFI AMOA-AWUA chaPter 4 Microbial activitieS during cocoa ferMentation 129 ROSANE F. SCHWAN, GILBERTO V. DE MELO PEREIRA, AND GRAHAM H. FLEET chaPter 5 biocheMiStry of cocoa ferMentation 193 JÜRGEN VOIGT AND REINHARD LIEBEREI v vi Contents chaPter 6 Quality and Safety of cocoa beanS 227 LÍDIA J. R. LIMA AND M. J. ROB NOUT chaPter 7 cocoa ProceSSing and chocolate technology 271 EMMANUEL OHENE AFOAKWA chaPter 8 agro-induStrial uSeS of cocoa by-ProductS 309 DISNEY RIBEIRO DIAS chaPter 9 botany and Production of coffee 341 NEY SUSSUMU SAKIYAMA AND MARIA AMÉLIA GAVA FERRÃO chaPter 10 MethodS of coffee ferMentation and drying 367 CARLOS H. J. BRANDO AND MARIA FERNANDA P. BRANDO chaPter 11 Microbial activity during coffee ferMentation 397 CRISTINA FERREIRA SILVA chaPter 12 Metabolic reSPonSeS of coffee beanS during ProceSSing and their iMPact on coffee flavor 431 DIRK SELMAR, MAIK KLEINWÄCHTER, AND GERHARD BYTOF chaPter 13 Quality of coffee beanS 477 LUÍS ROBERTO BATISTA AND SARA MARIA CHALFOUN chaPter 14 toxigenic fungi and MycotoxinS in coffee 509 MARTA H. TANIWAKI, BEATRIZ T. IAMANAKA, AND MARIA HELENA P. FUNGARO chaPter 15 ManageMent and utilization of WaSteS froM coffee ProceSSing 545 DISNEY RIBEIRO DIAS, NELSON RODRÍGUEZ VALENCIA, DIEGO A. ZAMBRANO FRANCO, AND JUAN CARLOS LÓPEZ-NÚÑEZ Series Preface Natural fermentation precedes human history, and since ancient times humans have been controlling the fermentation process. Fermentation, the anaerobic way of life, has attained a wider mean- ing in the biotransformations resulting in a wide variety of fermented foods and beverages. Fermented products, made with uncontrolled natural fermen- tations or with defined starter cultures, achieve their characteristic flavor, taste, consistency, and nutritional properties through the com- bined effects of microbial assimilation and metabolite production, as well as from enzyme activities derived from food ingredients. Fermented foods and beverages span a wide diversity range of starchy root crops, cereals, pulses, vegetables, nuts and fruits, as well as animal products such as meats, fish, seafood, and dairy. The science of chemical, microbiological, and technological factors and changes associated with manufacture, quality, and safety is pro- gressing and is aimed at achieving higher levels of control of quality, safety, and profitability of food manufacture. Both producers and consumers benefit from scientific, technologi- cal, and consumer-oriented research. Small-scale production needs to be better controlled and safeguarded. Traditional products need to be characterized and described to establish, maintain, and pro- tect their authenticity. Medium- and large-scale food fermentation vii viii series PrefaCe require selected, tailor-made, or improved processes that provide sus- tainable solutions for the future conservation of energy and water, and responsible utilization of resources and disposal of by-products in the environment. The scope of the CRC book series on Fermented Foods and Beverages will include (1) globally known foods and beverages of plant and animal origin (such as dairy, meat, fish, vegetables, cereals, root crops, soy- beans, legumes, pickles, cocoa and coffee, wines, beers, spirits, starter cultures, and probiotic cultures), their manufacture, chemical and microbiological composition, processing, compositional, and func- tional modifications taking place as a result of microbial and enzymic effects, their safety, legislation, development of novel products, and opportunities for industrialization; (2) indigenous commodities from Africa, Asia (South, East, and South-East), Europe, Latin America, and the Middle East, their traditional and industrialized processes and their contribution to livelihood; and (3) several aspects of general interest such as valorization of food-processing by-products, biotech- nology, engineering of solid-state processes, modern chemical and biological analytical approaches (genomics, transcriptomics, metabo- lomics, and other -omics), safety, health, and consumer perception. The third book born in the series is Cocoa and Coffee Fermentation. This treatise, edited by Dr. Rosane Schwan and Professor Graham Fleet, deals with the fermentation of cocoa beans and coffee berries. Needless to say, cocoa and coffee as stimulating beverages are known and appreciated worldwide. Their fermentation forms an essential step in the process of generating flavor, and most of the fermentation is carried out under uncontrolled conditions. In view of ever-increasing requirements for quality and safety by a sophisticated world market, it is essential to upgrade and optimize cocoa and coffee processing based on scientific evidence. We are convinced that this authoritative book provides a balanced dataset contributed by experts in their respective domains.
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