Citation
Jinap S., . and Radiah O., . and Syed Kamaruddin S.W., . Changes in some physico-chemical properties of cocoa beans during maturation. pp. 134-138. ISSN 1505-5337
Abstract
The physical and chemical changes in one variety of cocoa fruits (ICS 95) up to twenty-four weeks of age were measured. There was a good correlation between weight and length (r0.93) of the fruits. There was no significant difference (p0.05) in weight and length between fruits aged sixteen and twenty four weeks. The fruits shrivelled after twenty weeks. Sucrose was present only from twelve weeks onward increased up to sixteen weeks (5.2 g/100g) then decreased thereafter. Concentration of glucose was the highest at twenty-four weeks (18.5 g/100 g). Fructose was synthesized when the fruits were between four to eight weeks. Pectic substances (about 120 mg galacturonic acid/g alcohol insoluble solid at four weeks) decreased slowly as the fruits ripened. Fat formation commenced at thirteen weeks (6.4 g/100 g) then accumulated rapidly until the sixteenth week (48.2 g/100 g) and stayed constant thereafter. Theobromine increased significantly at eight to twenty weeks (13.0 ug/g) then decreased to 10.0 ug/g at twenty-four weeks. Caffeine was negligible until sixteen weeks (1.5 mg/g) then increased significantly thereafter to be 5.5 mg/g at twenty-four weeks
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Abstract
The physical and chemical changes in one variety of cocoa fruits (ICS 95) up to twenty-four weeks of age were measured. There was a good correlation between weight and length (r0.93) of the fruits. There was no significant difference (p0.05) in weight and length between fruits aged sixteen and twenty four weeks. The fruits shrivelled after twenty weeks. Sucrose was present only from twelve weeks onward increased up to sixteen weeks (5.2 g/100g) then decreased thereafter. Concentration of glucose was the highest at twenty-four weeks (18.5 g/100 g). Fructose was synthesized when the fruits were between four to eight weeks. Pectic substances (about 120 mg galacturonic acid/g alcohol insoluble solid at four weeks) decreased slowly as the fruits ripened. Fat formation commenced at thirteen weeks (6.4 g/100 g) then accumulated rapidly until the sixteenth week (48.2 g/100 g) and stayed constant thereafter. Theobromine increased significantly at eight to twenty weeks (13.0 ug/g) then decreased to 10.0 ug/g at twenty-four weeks. Caffeine was negligible until sixteen weeks (1.5 mg/g) then increased significantly thereafter to be 5.5 mg/g at twenty-four weeks
Additional Metadata
Item Type: | Article |
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Additional Information: | Summary (En) |
AGROVOC Term: | THEOBROMA CACAO |
AGROVOC Term: | COMPOSICION QUIMICA |
AGROVOC Term: | SEMILLA DE CACAO |
AGROVOC Term: | MADURACION |
AGROVOC Term: | TECNICAS ANALITICAS |
AGROVOC Term: | PROPIEDADES FISICO-QUIMICAS |
Depositing User: | Ms. Norfaezah Khomsan |
Last Modified: | 24 Apr 2025 05:56 |
URI: | http://webagris.upm.edu.my/id/eprint/20772 |
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