Effect of heated fermentation and separation of cocoa juice from cocoa pulp on the quality of fermented cocoa beans

Juntima Chungsiriporn

Division of Chemical Engineering, Faculty of Engineering, Prince of Songkla University, Songkhla, Hat Yai, Songkhla 90112, Thailand

Prukraya Pongyeela

Division of Chemical Engineering, Faculty of Engineering, Prince of Songkla University, Songkhla, Hat Yai, Songkhla 90112, Thailand

Nirana Chairerk

Division of Chemical Engineering, Faculty of Engineering, Prince of Songkla University, Songkhla, Hat Yai, Songkhla 90112, Thailand

Kanjana Kantakapun

Division of Chemical Engineering, Faculty of Engineering, Prince of Songkla University, Songkhla, Hat Yai, Songkhla 90112, Thailand

Jutarut Iewkittayakorn

Division of Molecular Biotechnology and Bioinformatics, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand

DOI: https://doi.org/10.14456/apst.2025.44

Keywords: Cocoa juice Cocoa pulp Fermented cocoa beans Fermenter Heating chamber

Abstract

The fermentation of cocoa beans is a key process that shapes chocolate flavor. This study aimed to assess how various fermentation parameters influence cocoa bean quality. The main parameters of interest were the temperature of cocoa beans during fermentation, which was controlled with a heating chamber, and the presence in the fermentation substrate of cocoa juice, which can be separated from the cocoa pulp before fermentation. Aeration frequency (every day or every 2 days) and the turning start times (day 1 or day 2) were varied. Washing the fermented beans before drying was also monitored for the effecting to quality of dried cocoa beans. The temperature, pH value, bacterial count and composition of the cocoa beans were measured, and a standard cut test was performed. Results indicated that cocoa bean temperature in the fermenter was consistently 5°C higher than the heating chamber setting. The cut test confirmed that separating the cocoa juice from the pulp before fermentation gives the best bean quality, with a success rate of 86–89%. In addition, the fermented beans had higher total phenolic and total flavonoid contents, and higher antioxidant activity compared to beans that were fermented with the cocoa juice. Separating the cocoa juice from the pulp, turning the beans every day starting from day 1, and washing the beans before drying resulted in higher fermentation temperatures and lower fermentation substrate acidity, thereby reducing the acidity of the beans. These improvements in the fermentation process ensure the production of high-quality fermented cocoa beans.

How to Cite

Chungsiriporn, J., Pongyeela, P. ., Chairerk , N. ., Kantakapun , K. ., & Iewkittayakorn , J. . (2025). Effect of heated fermentation and separation of cocoa juice from cocoa pulp on the quality of fermented cocoa beans. Asia-Pacific Journal of Science and Technology, 30(03), APST–30. https://doi.org/10.14456/apst.2025.44

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