Quality variables for technological application of cocoa clones from the Brazilian semiarid region

ABSTRACT Characterization of cocoa clones produced in the semiarid region is necessary to enlarge the database about these implanted clones and thus enhance the quality of their by-products. Therefore, this study aims to evaluate physical, chemical, and physicochemical characteristics of the CCN 51, CEPEC 2004, CEPEC 2005, and PS 1319 clones, produced in the region of Vale do Jaguaribe in the state of Ceará (Brazil), and to suggest food processes or products for them. The clones were evaluated according to their physical traits (total fruit mass, rind, pulp, seeds, and placenta and pulp with seeds), fruit transverse diameter (FTD), fruit longitudinal diameter (FLD), the ratio FTD/FLD; rind external thickness (ERT), rind internal thickness (IRT), the ratio ERT/IRT, number of seeds, seed thickness, seed transverse diameter (STD), seed longitudinal diameter (SLD), and the ratio STD/SLD, yield, pulp color, chemical traits (humidity, lipids, proteins, ashes, crude fiber, and carbohydrates), and physicochemical traits (titratable acidity, pH, soluble solids, and reducing sugars) were evaluated. The CCN 51 and CEPEC 2005 clones are the most suitable for the process of cocoa fermentation. For desserts, jams, pulp, and nibs for fat-restricted diets, the most suitable clones are CCN 51, CEPEC 2005, PS 1319 and CEPEC 2004, respectively.

摘要：对半干旱地区种植的可可无性系（cocoa clones）进行性状表征，有助于扩充该类定植无性系的相关数据库，进而提升其副产物的品质。因此，本研究旨在对巴西塞阿拉州雅瓜里贝谷产区种植的CCN 51、CEPEC 2004、CEPEC 2005及PS 1319这4个可可无性系的物理、化学及理化性状进行评价，并为其提出适配的食品加工工艺及衍生产品方案。本研究针对供试无性系的测定指标涵盖：物理性状包括单果总质量、果壳、果肉、种子、胎座及带籽果肉质量，果实横径（fruit transverse diameter, FTD）、果实纵径（fruit longitudinal diameter, FLD）及其比值FTD/FLD；果壳外厚度（rind external thickness, ERT）、果壳内厚度（rind internal thickness, IRT）及其比值ERT/IRT，种子数量、种子厚度、种子横径（seed transverse diameter, STD）、种子纵径（seed longitudinal diameter, SLD）及其比值STD/SLD，果实产量、果肉色泽；化学性状包括水分、粗脂肪、粗蛋白、灰分、粗纤维及碳水化合物；理化性状包括可滴定酸度、pH值、可溶性固形物及还原糖。研究结果表明，CCN 51与CEPEC 2005这两个可可无性系最适用于可可发酵加工工艺；针对甜点、果酱、果肉及低脂膳食专用可可碎粒的生产，最适配的无性系依次为CCN 51、CEPEC 2005、PS 1319及CEPEC 2004。