Physical, chemical and microbiological characteristics of cocoa pulp

Abstract

The objective of this research was to characterize the cocoa (Theobroma cacao L.) pulp traded in Southeast Bahia from the physical, chemical and microbiological standpoints, aiming to improve its quality. The pulp was extracted after different cleaning treatments of the fruit, which did not show any significant influence on the microbiological quality of the pulp. All samples showed low values for total and fecal coliforms; the total plate count determinations reached up to 10⁴ CFU/g and the mold and yeast count was above 3x10³CFU/g. The characteristics of the natural cocoa pulp were: soluble solids between 17^oand 19^o Brix, acidity around 1.5 (0,01 N solution), pH between 3.1 and 3.6, apparent viscosity of 96 cP, at 25°C and deformation rate of 200 s^-1. The results were also positive for qualitative determinations of peroxidase and polyphenoloxidase activities.