Physical-Chemical Characterization of Cocoa Oil Subjected to an Accelerated Fermentation Process

Ana Quito, Sara Salas, Pablo Parra, Kevin Cedeño

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review


This article presents the physical-chemical characterization of cocoa oil fermented in two ways: the traditional way, which is commonly done in the field and takes about 7 days to complete the fermentation process; and the accelerated way, in which a probiotic bacterium called kefir was added to the fermentation process, which hastened the process and made the bean ferment much faster. Research has been carried out on the accelerated fermentation process to reduce its time, but no analysis has been made on the physicochemical characterization of the cocoa oil after the process. For this reason, the following analyses were performed: density by pycnometer, acidity index, peroxide value, refractive index, saponification index and the percentage of loss by heating. These analyses showed that the oil sample fermented with the lactobacillus has more fat content which makes it ideal for the cosmetics sector, but at the same time it has more acid properties in its composition according to the other analyses, this means that its application in the food sector is not very recommendable since it would affect the quality of the products.

Original languageEnglish
Title of host publicationLecture Notes in Networks and Systems
EditorsJuan Pablo Salgado-Guerrero, Hector Rene Vega-Carrillo, Gonzalo García-Fernández, Vladimir Robles-Bykbaev
PublisherSpringer Science and Business Media Deutschland GmbH
Number of pages11
ISBN (Print)9783031519819
StatePublished - 2024
Event8th International Conference on Science, Technology and Innovation for Society, CITIS 2023 - Guayaquil, Ecuador
Duration: 26 Jul 202328 Jul 2023

Publication series

NameLecture Notes in Networks and Systems
Volume870 LNNS


Conference8th International Conference on Science, Technology and Innovation for Society, CITIS 2023

Bibliographical note

Publisher Copyright:
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.


  • Acidity
  • Cocoa oil
  • Cosmetics
  • Fermentation
  • Lactobacillus
  • Peroxide
  • Refraction
  • Saponification

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