PROCESS TO POTENTIALIZE SENSORY AND FUNCTIONAL FEATURES OF LOW QUALITY COCOA ALMONDS

摘要

Process for enhancing the sensory and functional characteristics of low quality cocoa almonds The present invention consists of a technological process for improving the sensory and functional characteristics of low quality cocoa almonds. In this process, low-quality cocoa beans are subjected to a new fermentation system, including a controlled aeration system, the addition of fruit juices and / or pulp and microorganisms producing antioxidant and aromatic compounds, followed by maturation and aging. . Cocoa almonds obtained by said process can be used for the production of cocoa liquors, chocolates and other cocoa based food products with superior sensory qualities and high content of antioxidant compounds. This invention also proposes the production of distilled beverages (spirits) as a step of reusing fermented must from fruit juices or pulps after separation of cocoa almonds.