Impact of Freeze-Dried Cocoa Sweating on Wheat Sourdough Bread Quality

Abstract

In the cocoa industry, cocoa sweating from bean fermentation is a significant waste byproduct with few reported alternative uses. In this work, five-day fermentation cocoa sweating (FS) was collected, freeze-dried, and incorporated into wheat bread production. The organic acids and sugars found in FS were citric acid (13 g/kg), acetic acid (10.2 g/kg), lactic acid (0.06 g/kg), and sucrose (4.7 g/kg), glucose (5.9 g/kg), and fructose (4.5 g/kg), respectively. Microbiologically, FS contained lactic acid bacteria (LAB; 5.1 log CFU/g), yeast (2.4 log CFU/g), and no coliforms detected. The bread produced with FS (BFS) had water absorption (64.75%), mixing time (3 min), and breadmaking features comparable to those of the control wheat bread (BWF). However, BFS had significantly lower bread volumes. The organic acids found in BFS (citric acid, 200 mg/kg; acetic acid, 670 mg/kg; lactic acid, 3460 mg/kg) were comparable to those in BWF. Despite its browner crumb color, BFS demonstrated superior flavor, aroma, and overall sensory acceptability. Therefore, the FS is a potential ingredient in breadmaking.