Development of a Novel Chocolate Utilizing Mushroom Fermentation and Associated Changes in Beneficial Components

TL;DR

This study explores using mushrooms to ferment cocoa beans, resulting in chocolate with higher theobromine and rich polyphenols.

Contribution

A novel chocolate production method using mushroom fermentation to enhance beneficial components like theobromine and polyphenols.

Findings

Mushroom fermentation increased theobromine concentration in 17 strains compared to the control.

Caffeine levels were similar to or lower than the control in all tested strains.

Chocolate from P. arcularius, P. vesiculosa, and U. craterium showed significantly higher theobromine and increased polyphenol content.

Abstract

This study investigated the secondary fermentation of cocoa beans using mushrooms to further improve the quality of beans. Cocoa beans were fermented using 42 species of basidiomycetes and ascomycetes. Mycelial growth was observed in 29 strains. When 75% cocoa chocolate was prepared using the cocoa beans in which mycelial growth was observed, theobromine concentration was higher in 17 strains compared with the control. Furthermore, caffeine concentration was similar to or lower than the control in all strains. Chocolate produced using cocoa beans fermented with particularly Polyporus arcularius, Peziza vesiculosa, and Urnula craterium exhibited significantly higher theobromine concentrations. Compared to the control theobromine concentration of 7.53 mg/g, P. arcularius showed 9.25 mg/g, 9.13 mg/g for P. vesiculosa, and 9.05 mg/g for U. craterium. Furthermore, the reducing sugar concentration and total polyphenol concentration increased, and the antioxidant activity was similar to or higher than that of the control. These results suggest that secondary fermentation using mushrooms could be used to develop chocolate characterized by high theobromine, low caffeine, and rich polyphenol content.

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