Cocoa Mucilage: A Novel Substrate for Fermented Tea-Based Beverages

Abstract

Cocoa mucilage, predominantly comprised of sugars, yeasts, and minerals, poses a potential wealth in fermentation processes. This study explores its under-exploited potential by investigating its use as a sugar substitute in the production of a fermented beverage, thereby adding value to what is often dismissed as waste and extending its applications. The research was designed to assess the effects of varying concentrations of cocoa mucilage in the fermentation process of the Symbiotic Culture of Bacteria and Yeast (SCOBY), with a focus on producing a beverage based on green and black tea. The experimental design incorporated factors such as the concentration of mucilage (15, 20, and 30%) and the type of tea (green or black). The process of producing the fermented beverage was meticulously described, followed by comprehensive physicochemical (including pH, brix, alcohol, acidity, among others), microbiological (E. coli, Salmonella, yeasts, and bacteria), and sensory (colour, odour, flavour, sweetness, and astringency) analyses. Six experimental units were formulated by modulating the mucilage concentration and the tea type. The outcomes demonstrated pH values of 3.58, 2.90 °Brix, 0.136% acidity, a density of 0.98, turbidity of 10.4 NTU, 1.61 °GL, and the absence of any microbiological contamination. The combination of 20% mucilage concentration with black tea (a1b1) received the highest approval in the sensory analysis, with an average score of 7.09/10.00 from 18 testers. In industrial applications, cocoa mucilage could be harnessed as a fermentative source due to the presence of Saccharomyces Servisiae yeast type, which facilitates sugar oxidation in fermented beverages. Thus, this research proposes an alternative use for cocoa mucilage, contributing to waste reduction and broadening its potential applications.