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Fermentation - Coggle Diagram
Fermentation
Products
Mexico
close to 200 fermented products
20 beverages
Functional beverages
Traditional mexican fermented beverages
Cocoa - Theobroma cacao
Beans fermentation necessary
Characteristic flavor
seeds with pulp
are placed in wooden boxes and covered with banana leaves
Microorganisms
Anaerobic yeast
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LAB
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AAB
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pre-Hispanic Mesoamerican cultures
political and ritual contexts
War victories
Marriage
Ascension to power
Pathogenic microoorganisms
biogenic
amines in cocoa
blushing, headaches, blood pressure
variation, and cardiovascular shock
cocoa products can be contaminated with lead and cadmium,
fermentation process decreases cadmium concentration
Regulations
Cadmium cannot exceed 2 mg kg
lead
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Other potential contamination risks for cocoa are foreign matter,
bacteria, allergens, dioxins and polychlorinated biphenyls, mineral oil
hydrocarbons, mycotoxins, and pesticide residues
Features
proteins represent about 60%
nonprotein nitrogen is composed of amino acids (0.3% amide and 0.02% ammonia)
free amino acids range from 5 to 25 mg gr-1
total fat content
50%
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carbohydrates
cellulose
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phenolic compounds
6%
polyphenols
depends on nonfat
cocoa solids
Decreased through fermentation
bioactive compounds
caffeine, theophylline, and theobromine
discrete amount of biogenic amines
2-phenylethylamine,
tryptamine, and tyramine
vasoactive effects.
100 g of
bitter chocolate without sugar
519 kcal, 3.20 g water, 11.84 g
crude protein, 36.24 g carbohydrates, and 4.36 g fiber
minerals and vitamins (calcium, phosphorus, iron, sodium, potassium,
magnesium, copper, zinc, manganese, thiamine, riboflavin niacin, pyridoxine, and folic acid
Health benefits
Antioxidant
protect against aging
Anti-inflammatory
endothelial and vascular
function and also shows effects in blood glucose levels
Flavanol
produce
nitric oxide
improves arterial vasodilatation
theobromine
inhibitor of platelet aggregation
cardioprotective agents.
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reduction in systolic and diastolic blood pressure
stage-1 hypertension
Zea mays
Pozol
pre-Hispanic beverage
source of nutrients and
an essential food for the Mayan culture
refreshing daily
drink, or in traditional ceremonies.
Medicinal properties
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Fermentation of corn
Obtain nixtamal
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Many hours or days
Features
pH 3-4
Low levels of simple carbohydrates
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Increase production levels of
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Contains proteins
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Microoorganisms
Streptococcus
species
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LAB
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AAB
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Fungi
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Pathogenic microoorganisms
Presence of mycotoxins risk
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toxic
metabolites
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Health benefits
antimicrobial molecules, fiber, antioxidants, and minerals
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Carbohydrates
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low glycemic index
high bacteria concentration
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Strain CS93
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antimicrobial peptides
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antibacterial
properties
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L. citreum
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Protect against dyslipidemia
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reduced triglyceride levels
reduced glycosylated
hemoglobin low-density lipoprotein cholesterol, and alanine aminotransferase
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Nutritional sources
compounds of biological importance
Antecedents
Made mostly by plants substrates
uncontrolled and low-scale spontaneous anaerobic fermentation
rustic and ancestral fermentation methods
attribute healing properties against diverse illnesses
traditional consumption of these products by
indigenous communities
Recipes
Empirical knowledge
Generation by generation