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Caracterização do cacau catongo de São Tomé e Principe
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Catongo Cocoa is considered a Forastero cocoa mutation, have fruit characteristics of this
type except the color of the cotyledons of the seed, which don’t presents the anthocyanin
pigment gene due to an inhibitor that blocks the action of enzymes responsible for synthesis
of anthocyanins.
For the quality and cocoa trade, are pointed characteristics similar to Criollo cocoa, although
this has not been scientifically proven.
This type of cocoa is widely used in genetic studies, it is highly susceptible to “Witches
broom” (Crinipellis perniciosa) and has moderate resistance to the “Brown rot” (Phytophthora
spp.). The absence of disease “Witches broom” in São Tomé and Príncipe could prove a
very interesting factor for the culture of these plants in the country.
The aim of this work is to study seed unfermented and fermented seeds of Catongo Cocoa in
order to assess their quality characteristics in physical, chemical and sensory.
We study three samples of cocoa from São Tomé and Príncipe, Catongo cocoa, Amelonado
cocoa and Amelonado Hybrid cocoa.
The quality of the cocoa trade in the industry can be evaluated by different parameters
including: the weight loss on drying (moisture), content of ether extract (fat), acidity, the
average weight of seeds, the concentration of shell, the health aspect, the flavour and
uniformity of the seed.
The assessment of physical and chemical quality of the cocoa was made proceeding to
determine the average mass of seeds, acidity, fat, fatty acids by gas chromatography, and
triglycerides by HPLC, the latter parameters for fat are important for industry in determining
the yield / quality cacao butter and hence its commercial value. Still in the experimental part
of this work shall be an determination pH, acidity and volatile acidity, determine the total
phenol content by the method of Folin - Ciocalteau, and the content of (-) epicatechin and
procyanidins by HPLC, these compounds during the technology specifically during the
fermentation and drying, are subject to changes that lead to a decrease in their levels. The
sensory analysis focused on chocolate candies made of seeds of the three types of cocoa.
The chocolates were tasted, we evaluate the sensory attributes such as appearance, smell,
taste and texture and proceed to the statistical treatment of overlays.From our results highlight the values of higher fat content (58.8 and 62.4% respectively in the
seeds unfermented and fermented) in Catongo cocoa, and the higher amounts of
unsaturated acids oleic and linoleic. Detected the presence of SOO and SLP, absent in the
other two types of cocoa studied.
The content of total phenols, (-) epicatechin and procyanidins decrease during fermentation
and drying. In unfermented seeds, the total phenols, in Catongo cocoa have the lowest value
(82.37 mg ác. Gallic acid / g dry defatted cocoa).
The chocolate made with Catongo cocoa have less intense brown color and sweeter flavor
and to a lower intensity cocoa.-----------------------------------------O cacau Catongo é considerado uma mutação do cacau Forastero, dado possuir frutos com
características deste tipo à excepção da coloração dos cotilédones da semente, que não
apresenta o pigmento antociânico. Pouco se conhece sobre a sua qualidade, quer como
cacau comercial, quer incorporado no chocolate.
O objectivo deste trabalho consiste em estudar sementes não fermentadas e sementes
fermentadas de Cacau Catongo de modo a avaliar as suas características de qualidade em
termos físico-químicos e sensoriais.
Estudam-se três amostras de cacau provenientes de São Tomé e Príncipe, cacau Catongo,
cacau Amelonado e cacau Amelonado Híbrido.
A avaliação da qualidade físico-química do cacau foi efectuada procedendo à determinação
da massa média das sementes, da acidez, do teor de gordura, dos ácidos gordos, dos
triacilgliceróis e ainda a determinação do teor fenóis totais e da (-)epicatequina e
procianidinas. A análise sensorial incidiu em bombons de chocolate confeccionados com
sementes dos três tipos de cacau.
Dos nossos resultados obtidos destacam-se os valores superiores de teor de gordura do
cacau Catongo, e, as maiores quantidades dos ácidos insaturados oleico e linoleico.
Os chocolates confeccionados com cacau Catongo apresentam coloração castanha menos
intensa e sabor mais doce e com menor intensidade a cacau.
Descrição
Mestrado em Engenharia Alimentar - Tecnologia dos Produtos Vegetais - Instituto Superior de Agronomia
Palavras-chave
São Tomé e Principe cocoa fat polyphenols sensory analysis cacau catongo gordura polifenois análise sensorial