Theobroma Cacao: An Evaluation of Enzyme Treatment with Pectin in the Pulping of Cocoa

Abstract

Cocoa (Theobroma cacao L.) in Brazil has a notable social and economic influence. However, when processed, cocoa generates byproducts that are discarded, including its pulp. This study aimed to evaluate the influence of the enzymatic treatment with pectinase on the physical-chemical properties of the extracted cocoa pulp. Untreated pulps obtained a lower yield (T1: 1.40% and T2: 4.4%) than those receiving treatment (T3: 15.62% and T4: 19.47%). Comparing the processes, the pH values remained close between 3.49 to 3.41, the soluble solids content between 16 and 19 ºBrix and the colorimetric analysis reporting L* 27.22 to 27.49; a* 11.35 to 11.59 and b* 0.26 to 0.51. The results demonstrated that the enzymatic treatment is a viable and expressive alternative in the pulping of cocoa beans, contributing mainly to the final or intermediate product desired yield.