Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726
Table 1
Physicochemical characterization of cocoa’s residual honey compared to other fruit pulps (the mean ± standard deviation).
Parameters
Cocoa’s residual honey
Cocoa pulp1
Cocoa pulp2
Graviola pulp3
Cupuaçu pulp4
Total soluble solids (°Brix)
13.30±0.01
16.17±0.74
20.50±0.15
13.98±0.54
9.00±0.00
Moisture (g.100 mL−1)
85.86±0.09
85.30±8.60
--
80.57±0.45
89.20±0.3
Dry material (g.100 mL−1)
14.14±0.09
14.70±8.60
--
19.43±0.45
10.80±0.3
Ash (g.100 mL−1)
0.59±0.15
3.76±0.84
--
0.71±0.00
--
Total lipids (g.100 mL−1)
0.19±0.08
3.54±0.20
--
0.15±0.01
0.30±0.00
Crude protein (g.100 mL−1)
1.20±0.49
7.20±0.21
--
0.88±0.00
--
Carbohydrate (g.100 mL−1)
11.80±0.09
--
--
17.69±0.09
--
Glucose (g.100 mL−1)
4.58 ± 0.12
--
--
--
--
Fructose (g.100 mL−1)
3.25 ± 0.03
--
--
--
--
Pectin (g.100 g−1 calcium pectate)
0.36±0.02
--
0.57±0.00
--
--
pH
3.51±0.04
3.75±0.81
3.20±0.02
3.53±0.00
3.50±0.02
Titratable acidity (meq NaOH.100 g−1)
10.34±0.01
17.0±6.28
1.00±0.01
1.27±0.06
3.50±0.00
C/N ratio
9.83
--
--
20.10
--
Ba (mg.100 mL−1)
0.38 ± 0.01
--
--
--
--
Fe (mg.100 mL−1)
1.35 ± 0.02
--
--
--
--
Mn (mg.100 mL−1)
0.30 ± 0.01
--
--
--
--
Al (mg.100 mL−1)
0.15 ± 0.07
--
--
--
--
Cu (mg.100 mL−1)
0.07 ± 0.00
--
--
--
--
Na (mg.100 mL−1)
0.48 ± 0.04
--
--
--
--
Se (mg.100 mL−1)
0.19 ± 0.00
--
--
--
--
Zn (mg.100 mL−1)
0.40 ± 0.01
--
--
--
--
K, Ca, Mg, and P
n.d.
--
--
--
--
Average values marked with the same letter in the same line do not differ significantly (p<0.05) according to Tukey’s post hoc test; n.d. = not detected. 1Anvoh et al. [12], 2Dias et al. [13], 3Oliveira et al. [14], and 4Canuto [15].
