Page 78 - FoodFocusThailand No.244 August 2026

and caffeine. These active compounds make cocoa shells Additionally, fermentation duration requires precise control:
attractive for functional food and beverage applications. short fermentation periods result in incomplete flavor development
However, constituent concentrations vary depending on and high residual sugar levels, whereas overly long fermentations
cultivar, origin, fermentation, roasting level, and extraction produce excessive acetic aromas, reducing consumer acceptance.
methods. Therefore, comprehensive analysis of raw Fermentation also influences total phenolic content, causing either
materials from actual production sources is essential prior increases or decreases depending on specific conditions and duration.
to industrial scaling. Formula development must therefore evaluate chemical quality,
safety, and sensory attributes holistically.
Case Study: Development of Kombucha from Consumer testing involving 50 participants showed that the
Roasted Cocoa Bean Shells 100% roasted cocoa bean shell kombucha achieved the highest
Researchers from Phetchabun Rajabhat University selected acceptance, receiving an average liking score of 8.12. Following
roasted cocoa bean shells as their primary raw material 30 days of fermentation, the product exhibited a pH of 2.45 and
to address local waste management challenges in the Na total soluble solids of 16.2 °Brix, with no detectable lead, arsenic,
Ngua cocoa community while creating a beverage with local or pathogenic contamination. When formulated into a ready-to-drink
identity. The research evaluated six kombucha formulations: beverage, consumers awarded an average overall acceptance score
a black tea control, 100% roasted cocoa bean shell, and of 8.95, falling within the “like very much” to “like extremely” range.
formulations combining cocoa shells with butterfly pea Furthermore, the research team transferred this production technology
flowers, ginger, fingerroot, and sour tamarind to compare to 30 members of the Na Ngua Cocoa Community Enterprise, covering
ingredient effects on color, aroma, taste, and consumer raw material preparation, fermentation, hygienic controls, packaging,
acceptability. and product development. Participants reported the highest level
The base formulation consisted of 500 g of raw material, of satisfaction, with an average score of 4.75 regarding knowledge
3 L of clean water, 400 g of sugar, and 500 mL of SCOBY application.
starter culture with fermented liquid. Raw materials were In Thailand, research on cocoa by-product kombucha is growing.
boiled and filtered, cooled, inoculated with starter culture, A 2025 study utilizing cocoa bean husks combined with fresh cocoa
and fermented at 25–30 °C for 30-60 days. juice demonstrated that raw material concentration, initial soluble
A critical challenge during development was raw material solids, and fermentation time significantly influence pH, chemical
variability; varying roasting levels directly affected color, quality, antioxidant activity, and flavor profiles. For the Thai industry,
aroma, bitterness, and astringency. Furthermore, cocoa primary opportunities lie in leveraging local raw material diversity to
shells differ structurally from traditional tea leaves, preventing establish distinct product identities alongside sugar reduction, raw
the direct application of standard tea fermentation protocols material standardization, transparent nutritional labeling, and safety
and necessitating formula optimization. The primary difficulty validation. Crucially, value addition must distribute equitable benefits
lay in balancing cocoa aroma, sweetness, acidity, bitterness, back to local farmers and communities rather than concentrating
and astringency while maintaining product safety and batch- exclusively at the end of the food chain.
to-batch consistency. During fermentation monitoring, pH Kombucha derived from roasted cocoa bean shells is not merely a
serves as a critical indicator: yeast converts sugar to ethanol, new beverage formula; it serves as a model for shifting perspectives
which acetic acid bacteria subsequently convert into acetic from “overlooked waste” to a “valuable resource” that connects health,
acid and organic acids, increasing overall acidity. However, food science, the circular economy, and community development
pH alone cannot replace total acidity measurements, as under the concept of “From Waste to Wellness.” Elevating the value
products with similar pH values may contain varying acetic of agricultural by-products goes beyond inventing new products;
acid concentrations. Industrial production should therefore it creates new opportunities for farmers, entrepreneurs, the food
monitor pH, total titratable acidity, acetic acid content, and industry, and the environment to grow together sustainably.
residual ethanol simultaneously.

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