Influence of cocoa varieties on carbohydrate composition and enzymatic activity of cocoa pulp

Letícia Korin Moretti,Kazumi Kawasaki Ramos,Patrícia Felix Ávila,Rosana Goldbeck,Josélio Batista Vieira,Priscilla Efraim

Food Research International（2023）

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摘要

•Variation in sugar content as a function of variety, origin and degree of ripeness.•Cellobiose, cellotriose and cellotetraose were the main cello-oligosaccharides.•Cocoa pod ripening degree and origin influence cello-oligosaccharide content and profile.•Differences in enzyme activity influence pulp composition relevant to fermentation.

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关键词

Cocoa pulp, Sugars, Oligosaccharides, Enzymes, Brazilian origin, Hybrids

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