Use of starter culture of yeast in seed fermentation of hard jackfruit and its effect on chocolate flavour

Abstract

Nowadays, the worldwide demand for cocoa is higher than its supply, boosting the research and development of substitutes. Cupuassu and carob are substitutes already established; however, in addition, new products should be studied, providing different options on the market. In research funded by FAPESP and coordinated by the professor Solange G. C. Brazaca at ESALQ/USP it revealed that the hard jackfruit seed fermented and roasted has aroma similar to cocoa, indicating its potential use as a substitute. However, the fermentative process needs to enhancement, because it's accomplished in a rudimentary way, with the natural microbiota, which hinders the standardization and the direction of compounds of interest production. Thus, the aim of this study is the application of starter culture (Kluyveromyces marxianus e Saccharomyces cerevisiae) in the fermentation process of the hard jackfruit seed, the fermentative mass characteristics monitoring, the microbiological characterization and the evaluation of the produced aromatic compounds. (AU)