Table 1.
Results from the Cut Test and FI of cocoa beans throughout fermentation
| Percentage of bean color and defects | Fermentation time (h) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0 | 12 | 24 | 36 | 48 | 60 | 72 | 84 | 96 | 108 | 120 | 132 | 144 | ||
| Cut test | Purple (%) | – | 2 | 1 | 6 | 5 | 70 | 49 | 30 | 20 | 24 | 18 | 20 | 17 |
| Purple/Brown (%) | 1 | 1 | 4 | 6 | 15 | 28 | 34 | 49 | 54 | 49 | 52 | 38 | 29 | |
| Fully brown (%) | – | – | – | – | – | – | 16 | 21 | 25 | 25 | 27 | 40 | 53 | |
| White (%) | 1 | 1 | – | 1 | 1 | – | – | – | – | – | – | – | – | |
| Slaty (%) | 98 | 96 | 94 | 87 | 78 | 1 | – | – | – | – | – | – | – | |
| Broken (%) | – | – | – | – | – | – | – | – | – | 2 | 2 | 1 | – | |
| Flat (%) | – | – | – | – | 1 | – | 1 | – | 1 | – | 1 | – | – | |
| No. of cocoa beans in 100 g | 77,8 | 79,3 | 78,6 | 78,6 | 76,5 | 75,9 | 78,3 | 81,0 | 80,6 | 80,7 | 80,5 | 81,3 | 81,4 | |
| FI | Fraction I (530 nm) | 1.240 | 1.201 | 1.139 | 1.029 | 0.626 | 0.433 | 0.354 | 0.275 | 0.293 | 0.327 | 0.375 | 0.271 | 0.417 |
| Fraction II (460 nm) | 0.488 | 0.478 | 0.530 | 0.495 | 0.330 | 0.274 | 0.308 | 0.259 | 0.336 | 0.366 | 0.413 | 0.301 | 0.441 | |
| FI (Fraction II/Fraction I) | 0.394ª | 0.398ª | 0.467ab | 0.481b | 0.526b | 0.633c | 0.870d | 0.941d | 1.157e | 1.120ef | 1.100ef | 1.109ef | 1.058f | |
*Means with the same letter are not significantly different by ANOVA with the Tukey test (p < 0.05). According to the methodology used, the extract is divided into fractions and the reading is performed on the spectrophotometer in different wave lengths to obtain the result