ArticleCurrent research in food science2023
Thermal stabilisation of cocoa fruit pulp - Effects on sensory properties, colour and microbiological stability.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 13 citations in OpenAlex.
- Cocoa Honey (ACS omega · 2026Review
- Review
- Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach.Food chemistry: X · 2025Article
- Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa.Foods (Basel, Switzerland) · 2024Article
- Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation.Foods (Basel, Switzerland) · 2024Article
- Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To improve cocoa pulp's shelf-life, preservation processes are necessary while maintaining the quality of the pulp. We applied pasteurisation and UHT-treatment and investigated different quality parameters: dry matter content, water activity, total soluble solids, colour and peroxidase activity. Both technologies inactivated peroxidase successfully. The colour of the pasteurised pulp was similar to the fresh, while UHT-treated pulp was more brownish. The sensory properties were investigated in detail by descriptive analysis and the identification of aroma-active volatile organic compounds. Fresh pulp revealed the highest aroma intensity for attribute
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Registered trials
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