Monitoring and optimization of cupuaçu seed fermentation, drying and storage processes.
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Cupuaçu [Theobroma grandiflorum (Wild ex Spreng.) K. Schum] seeds have been employed for a long time in the Amazon region for food purposes. Similar to cocoa, processed cupuaçu pulp and seeds can be used to produce juices, ice creams, confectionary products and cupulate®, which is a similar product to chocolate. However, its market penetration requires the mastery of all processing stages to improve the food quality and safety and to make possible an efficient technology transfer to the local small farmers and communities. Based on the above, the current research work aimed at monitoring and optimizing the consecutive fermentation and drying processes of cupuaçu seeds over 7 days each, as well as storage for 90 days.
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Calidad de las semillas, Tecnología de procesamiento, Fermentación, Secado, Almacenamiento de semillas, Cupuaçu, Theobroma Grandiflorum, Tratamento de Semente, Qualidade, Fermentação, Secagem, Armazenamento, Biotecnologia, Biotechnology, Seed quality, Processing technology, Fermentation, Drying, Seed storage