Q1. ______ obtained from the beans, is used in the manufacture of chocolates.

1. Vanilla sugar
2. Vanillin
3. Vanilla beans
4. None of the above

ANSWER: A.  Vanilla sugar

• Explanation – Vanilla is the most expensive spice in the spice spectrum, and it is a major source of vanillin, which is used to flavor ice cream, chocolate, drinks, cakes, custards, and other confections. It’s also used in medicine and fragrance. Resins, fat, glucose, fructose, roughly 26 volatile components, 144 additional volatile chemicals, and moisture are the main ingredients of vanilla beans, in addition to natural vanillin (1.3-3.8 percent). Chocolate is made from ‘vanilla sugar,’ which is produced from beans.

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Q2.  The cocoa bean consists essentially of the kernel or cotyledon which constitutes ______.

1. 5-15%
2. 22-34%
3. 55-65%
4. 86–90%

ANSWER: D. 86–90%

• Explanation: The cocoa bean is made up of two parts: a shell (testa), which accounts for 10–14 percent of the dry weight of the cocoa bean, and a kernel or cotyledon (86–90 percent), which imparts the chocolate flavor and fragrance. The cotyledons are made up of around one-third water and one-third fat (cocoa butter), with the rest consisting of phenolic compounds, starch, sugar, theobromine, non-volatile acids, and a variety of other components in minute amounts.

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Q3. The first phase of fermentation in the cocoa bean is dominated by?

1. Anaerobic yeasts
2. B. Lactic acid bacteria
3. Acetic acid bacteria
4. All of the above

ANSWER: A. Anaerobic yeasts

• Explanation – Fermentation of cocoa beans is a process that occurs on cocoa farms as part of the manufacture of cocoa beans and involves the growth of yeasts and bacteria in the pulp. Sugars and mucilage are broken down at this step. It is divided into three stages: The initial phase, which lasts 24–36 hours, is dominated by anaerobic yeasts. This phase has a low oxygen concentration and a pH of 4 or below.

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Q4. ________ is a whitish, sugary, and acidic mucilaginous soft tissue that covers the cocoa beans.

1. Cocoa pulp
2. B. Kernel
3. Cotyledon
4. Testa

ANSWER – A. Cocoa pulp

• Explanation: Cocoa pulp is a mucilaginous soft tissue that surrounds cocoa beans and is white, sweet, and acidic. It is the fermentation substrate, and its composition has a significant impact on the fermentation’s result. It is rich in microbial growth because it contains 82–87 percent water, 10–15 percent sugar, 2–3 percent pentosans, 1–3 percent citric acid, and 1–1.5 percent pectin. The pulp’s nature makes it a perfect environment for a diverse range of microorganisms to thrive.

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Q5. _________ is the major oxidase occurring in the aerobic phase of fermentation.

1. Alcohol dehydrogenase
2. Polyphenol oxidase
3. Pyruvate decarboxylase
4. D. None of the above

ANSWER: B. Polyphenol oxidase

• Explanation: Polyphenol oxidase (PPO) is a primary oxidase that normally occurs during the aerobic phase of fermentation but continues far into the drying of cocoa beans, and it is responsible for various flavor profile alterations such as astringency and bitterness reduction.

READ MORE – Food Science & Technology Quiz (29-03-2022)

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