FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS

Abstract

This study aims to examine the effects of fermentation on the functional properties of placenta powder for their use in the food industry. Cocoa placenta from freshly harvested pods was used for this study. A part was fermented, dried, crushed and sifted to obtain fermented cocoa placenta powder. The other part was not fermented but underwent the same steps to have an unfermented cocoa placenta powder. Standard and referenced methods have made it possible to measure certain functional properties of these cocoa placenta powders. Thus, the results showed that the fermentation increased the water absorption capacity (514.65%), the packed density (10.37g/mL), the clarity of the dough (2.13%) compared to to unfermented placenta powder which recorded rates of 496.50% for water absorption capacity, 9.34 g/mL for packed density and 1.86% for dough clarity. However, the solubility index of fermented cocoa placenta powder (15.45%) is lower than that of fermented powder (29.55%). These powders are able to easily disperse in water, giving a homogeneous solution. Moreover, the wettability value of unfermented cocoa placenta powder (4.09s) is higher than that of fermented powder (2.09s). Fermented cocoa placenta powder dissolves in water much faster than unfermented one. In addition, the oil absorption capacity (OAC) was higher in unfermented cocoa placenta powder with unrefined palm oil (270%). The functional properties of these flours have shown their importance for each measured parameter and can be useful in food technology processes for the formulation of foods, particularly in biscuits and bread making.