Bibliografie tematiche / Cocoa roasting

Letteratura scientifica selezionata sul tema "Cocoa roasting"

Autore: Grafiati

Pubblicato: 22 giugno 2024

Cita una fonte nei formati APA, MLA, Chicago, Harvard e in molti altri stili

Scegli il tipo di fonte:

Consulta la lista di attuali articoli, libri, tesi, atti di convegni e altre fonti scientifiche attinenti al tema "Cocoa roasting".

Accanto a ogni fonte nell'elenco di riferimenti c'è un pulsante "Aggiungi alla bibliografia". Premilo e genereremo automaticamente la citazione bibliografica dell'opera scelta nello stile citazionale di cui hai bisogno: APA, MLA, Harvard, Chicago, Vancouver ecc.

Puoi anche scaricare il testo completo della pubblicazione scientifica nel formato .pdf e leggere online l'abstract (il sommario) dell'opera se è presente nei metadati.

Articoli di riviste sul tema "Cocoa roasting":

Wijanarti, Sri, Annie Mufyda Rahmatika e Ratih Hardiyanti. "Pengaruh Lama Penyangraian Manual Terhadap Karakteristik Kakao Bubuk". Jurnal Nasional Teknologi Terapan (JNTT) 2, n. 2 (26 gennaio 2019): 212. http://dx.doi.org/10.22146/jntt.42758.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Cacao powder is one of derivative products of cacao, applied in many industries such as chocolate drink, confectionary, bakery, etc cacao powder demand increased year by year. Cocoa powder aroma and taste are determined by cacao processing stages, especially roasting. Maillard reaction occurs during roasting, produces aroma and taste compounds. The purpose of this study was to evaluate the effect of roasting to cocoa powder characteristics. The study was conducted by roasting cocoa bean using manual equipment at 135oC in different time interval which were 5, 10, and 15 minutes. The results were compared to 40 minutes roasted cocoa bean using roaster at 135oC as control. Then the cocoa bean was further processed into cocoa powder. The cocoa powder was used to analyze the physicochemical and organoleptics characteristics. Optimum roasting time was obtained by 15 minutes roasting based on physichochemical and preference test.

Fakhlaei, R., Rozzamri A. e N. Hussain. "Composition, color and antioxidant properties of cocoa shell at different roasting temperatures". Food Research 4, n. 3 (17 dicembre 2019): 585–93. http://dx.doi.org/10.26656/fr.2017.4(3).251.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Cocoa shell is underexploited and is considered as waste. However, roasting cocoa is a fundamental step in producing cocoa products. Composition of the cocoa shell depends on the origin whereas cocoa processing involves fermentation, drying and roasting. However, scarce research has been conducted to analyze the composition of Malaysian cocoa shells at different roasting temperatures. Therefore, this research aims to determine the effect of different roasting temperatures (110, 120, 130, 140 and 150°C) on the proximate composition, colour and antioxidant activity of cocoa shell. Changes in antioxidant activity and polyphenol content were recorded. Fiber and moisture content were significantly (p<0.05) higher in unroasted cocoa shell. However, the protein was found to decrease significantly (p<0.05) after roasting at 150°C (10.93%). Fat content was found higher in roasted cocoa shell at 150°C (6.82%) compared to the unroasted cocoa shell (6.09%). The colour (L value) recorded significantly (p<0.05). the highest for unroasted cocoa shell (51.28) and the lowest at 150°C (47.93), DPPH radical scavenging activity of ethanolic extract of cocoa shell was significantly (p<0.05) higher in 0% ethanol concentration compared to other ethanol concentrations (20, 50, 80 and 100%). The roasted cocoa shell may be considered as a source of natural antioxidants for functional food development and intermediate food ingredient.

Dewi, Kurnia Herlina, Meizul Zuki e Mulad Subagio. "STUDY OF TEMPERATURE AND ROASTING TIME ON THE QUALITY OF COCOA POWDER". Jurnal Agroindustri 2, n. 1 (31 maggio 2012): 41–52. http://dx.doi.org/10.31186/j.agroind.2.1.41-52.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

This study aims to determine the effect of temperature and roasting time the quality of cocoa powder by SNI, to determine the effect of roasting time (100oC and 115oC) for the quality of cocoa powder (physical, chemical, biological, and organoleptic) and to determine the effect of roasting time : 30, 60, 90 and 120 minutes of quality cocoa powder. Variables in this study to determine the quality of cocoa powder consists only of fat content, moisture content, pH, microbial contamination is the number of colonies of bacteria, fungi, Escherichia coli, refinement, and organoleptic properties of the cocoa powder. Results obtained show the temperature effect and long penyangraian penyangraian nibs cocoa powder quality results as a whole meet the quality standards. Effect of roasting temperature to produce quality cocoa powder on the observation variables (pH, moisture content, fat content) and different organoleptic properties, whereas the level of tenderness, microbial contamination, cocoa powder is no different. The effect of roasting time to produce quality cocoa powder on the observation variables (pH, moisture content, fat content) and different organoleptic properties. The level of tenderness and microbial contamination non-significant.

Firmanto, Hendy. "Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, n. 3 (31 dicembre 2018): 175–82. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.312.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Cocoa butter is an intermediate product of cocoa processing separated from cocoa nibs or cocoa mass. Heat through cocoa processing affect the characteristic of fat including roasting process. The aim of this experiment is to evaluate the characteristic changes and sensory profile of cocoa butter in different operational roasting temperature. This experiment was conducted in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute using dry cocoa bean from Glenmore estate in Banyuwangi (G) and from Kaliwining estate in Jember (K) in grade A according to standard of SNI 2323:2008/Amd1:2010 with moisture content of 7.5% originated from Trinitario bean and roasting temperature 120OC (T1) and 150OC (T2). Cocoa butter characteristic evaluated based on yield of separated fat, saponification, free fatty acid, peroxide value, colour and its melting profiles. Flavour description evaluated by sensory test using native panelist. Result shows nosignificant difference between roasting temperature but shows difference in appearance and flavour profile. Yield of separated fat is 35.95% per cocoa mass weight, saponification value is 193.36, free fatty acid is 0.72 and peroxide value 2.96 comply to the national standard of commercial butter. Cocoa butter appearance in T2 shows more intense of red colour than T1. Roasting temperature T1 and T2 enhance the chocolaty and nutty flavour but T2 shows burnt off-flavour for bean of Kaliwining (K). Melting point cocoa butter is 36.63OC and qualified as hard cocoa butter.

Awaliyah, Fitri, Jumriah Langkong e Adiansyah Syarifuddin. "An overview: the effect of fermentation and roasting methods on cocoa quality". IOP Conference Series: Earth and Environmental Science 1230, n. 1 (1 settembre 2023): 012160. http://dx.doi.org/10.1088/1755-1315/1230/1/012160.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Abstract Cocoa is Indonesia’s most important commodity and one that can contribute to economic development but has a problem, which is the low quality of cocoa produced. Differences in cocoa type, roasting and fermentation affect the quality content of cocoa such as antioxidants, free fatty acid and the fat profile of cocoa. Of the different methods of cocoa bean processing that affect the changes in antioxidant compounds are fermentation and roasting. Fermentation is best with 6 days in producing the aroma flavor of cocoa precursors and bulk cocoa type with an optimal time of 5-7 and fine cocoa type with an optimal time of 3-4 days. Superheated steam method slows down the rate of decline in antioxidant content, this condition is different from the conventional roasting method commonly used because it removes a lot of cocoa antioxidant content and accelerates the decline in antioxidant activity. Non-fermentation treatment results in low free fatty acid values while fermentation treatment can increase free fatty acid content but can be controlled by the addition of alkalization. on the fat profile geographical location such as differences in country of origin affects the content of fatty acid composition but fermentation and roasting processes has no significant effect on the fatty acid composition of cocoa.

Lambert, Joshua, Talia Seymore, Qiaoqiao Dai e Gregory Ziegler. "Effect of Roasting and Alkalization on the Chemical Composition and In Vitro Anti-Inflammatory Effects of Cocoa". Current Developments in Nutrition 4, Supplement_2 (29 maggio 2020): 421. http://dx.doi.org/10.1093/cdn/nzaa045_054.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Abstract Objectives Cocoa beans undergo fermentation, roasting, and possibly alkalization prior to consumption. Cocoa and chocolate have been shown to exert anti-inflammatory effects. Previous studies have shown that roasting and alkalization can adversely affect the total phenolic content (TPC) of cocoa, but the effect of these steps on bioactivity has not been well-studied. Our objective was to prepare cocoa powders using different roasting and alkalization protocols and measure their chemical composition and in vitro anti-inflammatory activity. Methods Cocoa beans were roasted (110–150°C) and alkali-treated (0 – 120 min) using a 22 + center point study design. Cocoa nibs were defatted and extracted with 70% aqueous acetone. The extract was dried prior to analysis. TPC was determined using the Folin-Ciocalteu method. Select polyphenols were quantified by liquid chromatography. In vitro anti-inflammatory activity was assessed as inhibition of phospholipase A2 (PLA2) and inhibition of interleukin 8 (IL8) production by tumor necrosis factor a-stimulated HT-29 human colon cells. Results Roasting and alkalization led to decreased TPC, but alkalization had a greater effect. Cocoa beans roasted at 130°C and alkalized for 120 min had 44% lower TPC than those roasted that same way but without alkalization. In the absence of alkalization, beans roasted at 150°C had only a 13% lower TPC than beans roasted at 110°C. Roasting and alkalization also influenced the levels of individual polyphenols, but the effects varied based on the analyte of interest. Roasting tended to enhance the PLA2, inhibitory potency of the cocoa whereas alkalization reduced inhibitory potency. Cocoa that had been roasted at 150°C but not alkalized had the lowest IC50 (14 mg/mL) whereas cocoa that had been roasted at 150°C and alkalized for 120 min had the highest (>100 mg/mL). Similar results were observed for inhibition of IL8 production. Conclusions Roasting and alkalization are important for achieving desired sensory characteristics in cocoa, but these processes adversely affect the levels of polyphenols in cocoa and has been considered inconsistent with maintaining bioactivity. Our results suggest that it is possible to identify processing protocols that balance the sensory characteristics of cocoa with its anti-inflammatory activity. Funding Sources This work was funded by USDA AFRI.

Schouteten, Joachim J., Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki e Koen Dewettinck. "Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate". Foods 12, n. 4 (19 febbraio 2023): 887. http://dx.doi.org/10.3390/foods12040887.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate. Therefore, this research focused on revealing the flavor perception of chocolate produced with microwave roasted cocoa beans assessed by both a trained panel and chocolate consumers. Samples of 70% dark chocolate produced from cocoa beans microwave roasted at 600 W for 35 min were compared with samples of 70% dark chocolate produced from cocoa beans convectively roasted at 130 °C for 30 min. Non-significant differences (p > 0.05) in the measured physical properties, such as color, hardness, melting, and flow behavior, showed that chocolate produced from microwave roasted cocoa beans can exhibit the same physical qualities as convection roasted chocolate. Moreover, combined discriminative triangle tests, with 27 judgements in total, performed by a trained panel, showed that each type of chocolate exhibited distinctive characteristics (d’-value = 1.62). Regarding the perceived flavor, “cocoa aroma” was cited as significantly higher for the chocolate produced from microwave roasted cocoa beans (n = 112) compared to chocolate produced from convection roasted cocoa beans (n = 100) by consumers. Both preference and willingness to buy were higher, though insignificant at a 5% level, for the microwave roasted chocolate. A final potential benefit (studied in this research) of microwave roasting cocoa beans is the reduced energy consumption, which was estimated at 75%. Taking all these results together, the microwave roasting of cocoa is shown to be a promising alternative to convection roasting.

., Gumelar, Hendy Firmanto e Mochamad Nurcholis. "Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, n. 3 (30 dicembre 2022): 200–210. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i3.524.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Cocoa bean shell is a by-product of processing chocolate products that can be used as a tea infusion because it contains bioactive compounds such as polyphenols which act as antioxidants. Roasting plays a very important role in the development of aromas and flavors. The temperature commonly used in roasting is about 100 – 150 ºC. Phenolic content plays a role in the formation of sensory properties of the product due to the presence of interaction with proteins through the Maillard reaction that occurs in the roasting process. This study aims to determine the effect of roasting temperature on the antioxidant activity of tea infusions from cocoa bean shells. The methods used in this study are the folin-ciocalteu method and the DPPH method. Cocoa bean shell tea with a roasting temperature of 100ºC, 20 minutes has the highest total phenols, antioxidant levels, and radical scavenging activity of 21.54 ± 0.37 mg GAE/g; 12.80 ± 0.17 mg AA/g; and 85.18 ± 1.28%. The total amount of phenols has a very strong correlation to antioxidant levels, radical scavenging, the color value of the brew L*, b*, and is inversely proportional to the color value of a*. Cocoa bean shell tea roasting temperature of 140ºC, 18 minutes has the highest IC50 value of 22.76 mg /ml. In addition, the roasting temperature can affect the sensory attribute character of cocoa bean shell tea.

Weikart, Daphne, Vijaya Indukuri, Kathryn Racine, Andrew Neilson e Joshua Lambert. "Impact of Processing on the Anti-inflammatory and Gastrointestinal Protective Effects of Cocoa in High Fat-Fed Obese Mice". Current Developments in Nutrition 5, Supplement_2 (giugno 2021): 380. http://dx.doi.org/10.1093/cdn/nzab037_090.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Abstract Objectives The objective of this study was to determine the impact of fermentation and roasting steps on the anti-inflammatory and gastrointestinal (GI) protective efficacy of dietary cocoa in high fat-fed obese mice. Fermentation and roasting are important for flavor development, but have been shown to reduce total phenolic content in cocoa and are hypothesized to be detrimental for the health beneficial effects of cocoa. To date, however, the available data demonstrating the effect of fermentation and roasting on the anti-inflammatory and GI protective effects of cocoa are limited. Methods Obese male and female C57BL/6J mice were fed a high fat diet (HF) supplemented with one of seven cocoa powders (80 mg/g) that had been processed using different fermentation and roasting parameters. After 9 weeks, GI permeability was determined by gavaging mice with fluorescein isothiocyanate-conjugated dextran and measuring fluorescence in the blood. Markers of colonic inflammation were measured by quantitative reverse-transcriptase PCR. Metabolic endotoxemia was determined by measuring plasma lipopolysaccharide (LPS) and LPS binding protein (LBP). Results Cocoa treatment reduced GI permeability by 48 – 80% in male and female mice compared to HF-fed controls. These differences were paralleled by decreased plasma levels of LPS (25 – 70% lower) and LBP (25 – 57% lower) compared to HF-fed controls. Cocoa-treated mice had reduced colonic mRNA expression of interleukin (IL)1β, IL4, IL6, tumor necrosis factor (TNF)α, and inducible nitric oxide synthase (NOS2) compared HF-fed controls. In contrast to the hypothesis that fermentation and roasting are detrimental to the anti-inflammatory efficacy of cocoa, we found that unfermented/unroasted cocoa and more aggressively fermented/roasted cocoa were equally efficacious at reducing metabolic endotoxemia and colonic expression of IL1β, TNFα, and NOS2. Conclusions In summary, we found that dietary supplementation with cocoa reduces GI permeability, inflammation, and metabolic endotoxemia in HF-fed obese mice, and that the efficacy of cocoa was resilient to fermentation and roasting. Our on-going studies are focused on determining the phytochemical drivers of cocoa bioactivity, and identifying the role of the colonic microbiota as a mediator of the effects of cocoa. Funding Sources The current studies were funded by USDA NIFA.

Febri Dwi Prasetyanto, Rosiana Ulfa e Restiani Sih Harsanti. "PROSES PENYANGRAIAN BIJI KAKAO (Theobroma cacao L) PABRIK PAGERGUNUNG GLENMORE". JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) 4, n. 1 (31 marzo 2022): 27–31. http://dx.doi.org/10.36526/jipang.v4i1.2676.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

The roasting stage is one of the most important steps in the manufacture of cocoa powder. In the roasting process, a distinctive flavor and color are formed, besides that it will reduce the acid content in cacao, cell wall swelling is caused by protein hydrolysis and water absorption. However, the color and flavor formed still vary greatly depending on the length of the roasting process, temperature, and the tools used. The Field Work Practice (PKL) activities carried out aim to find out the cocoa processing process to become the final product. There are two types of cocoa produced at the Pagergunung factory, namely edel, and bulk types. The stages of cocoa processing carried out at the Pagergunung Factory include the stages of receiving, fermenting, drying, tempering, sorting, mixing, and packaging. One of the processes that determine the distinctive flavor and color of chocolate products is the roasting process. The roasting process carried out at the Pagergunung Glenmore Factory is carried out as much as 10 kg per roast at a temperature of 100°-120°C to make the texture of the cocoa beans more crunchy even though there is a weight loss of 1.5 kg. With this roasting method, the signature chocolate of the Glenmore Pager Mountain Factory is produced.

Più fonti

Tesi sul tema "Cocoa roasting":

Racine, Kathryn Claire. "Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa". Thesis, Virginia Tech, 2019. http://hdl.handle.net/10919/90295.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Cocoa beans (Theobroma cacao) are a highly concentrated source of dietary flavanols- bioactive compounds associated with the health protective properties of cocoa. Cocoa beans undergo processing steps, such as fermentation, roasting, winnowing, grinding, pressing, etc., to produce a final product with specific desirable sensory attributes. It is well established that these processing steps, specifically fermentation and roasting, result in dramatic degradation of cocoa's native flavanols, but it is possible that these processing steps may generate compounds with novel activities, potentially preserving or enhancing bioactivity. Raw unfermented cocoa beans were processed by way of a partial factorial approach to produce cocoa powders from the same batch of raw beans using various combinations of fermentation [unfermented, cool fermented (maximum 46°C), hot fermented (maximum 60°C))] and roasting [unroasted, cool roasted (120°C), hot roasted (170°C)]. To simulate cocoa fermentation in a highly controlled environment, a pilot-scale fermentation model system was employed to eliminate many external unknowns and ensure that the differences between our cocoa powders were due to our various treatments, rather than unknown factors occurring during fermentation and roasting. Low and high molecular weight fractions (8-10 kDa cutoff) were produced from cocoa powder extracts (CPE) of each treatment to quantify Maillard reaction products (MRP). A HILIC-UPLC MS/MS method was developed to more efficiently and sensitively quantify cocoa flavanols with high degrees of polymerization (DP) produced during processing. Overall, cocoa processing significantly (p<0.05) decreased the total phenolic and total flavanol concentrations of CPEs. Hot roasting had the greatest impact on native flavanol degradation yet produced CPEs with the highest mean degree of polymerization (mDP). All CPEs dose-dependently inhibited α-glucosidase enzyme activity, with cool fermented/cool roasted cocoa powder exhibiting the best inhibition (IC50 of 62.2 µg/mL). Increasing flavanol mDP was correlated with decreasing IC50 values, suggesting that the complex flavanols produced during processing enhance cocoa's bioactivity (or their production is associated with other products that enhance bioactivity). Alternatively, high molecular weight CPE fractions were correlated with increasing IC50 values, suggesting that MRPs interfere with enzyme inhibition or are associated with other products (polyphenols, macronutrients, etc.) that interfere with enzyme inhibition. Overall, the data presented within this work indicate that the components of processed cocoa powders are promising inhibitors of α-glucosidase, despite a significant reduction in native flavanol composition induced by processing, and moreover that fermentation and roasting conditions can positively influence the bioactivity of cocoa despite losses of native flavanols.
Master of Science in Life Sciences
According to the Centers for Disease Control and Prevention, obesity-related chronic conditions such as cardiovascular disease and type 2 diabetes mellitus (T2D) are the leading cause of preventable and/or premature death, with 51% of the American population predicted to be obese by 2030. Cocoa (Theobroma cacao) is a highly concentrated source of polyphenols, and these compounds have been shown to interact with and inhibit digestive enzymes responsible for carbohydrate breakdown. By inhibiting the activity of these digestive enzymes, it is possible to slow down carbohydrate absorption after a meal and ultimately reduce large spikes in blood glucose levels, being a promising strategy in the prevention and maintenance of T2D. Cocoa beans undergo processing steps to produce a final product, such as cocoa powder, and it is known that these processing steps reduce the levels of beneficial polyphenols. Yet, how this processing-induced degradation effects the health protective activities of cocoa is still widely unknown and is the focus of this work. Through highly controlled cocoa bean processing, cocoa powders of different processing conditions were produced and used to assess how various processing parameters impacted digestive enzyme activity. Overall, processing steps did reduce levels of native polyphenols. However, these losses did not demonstrate a reduction in enzyme inhibition and certain processing conditions actually enhanced digestive enzyme inhibition. This research shows promise for the potential use of processed cocoa powder as an effective strategy in the prevention and maintenance of T2D and further work must be done to understand the mechanisms behind this relationship.

Andruszkiewicz, Paweł [Verfasser], Nikolai [Akademischer Betreuer] Kuhnert, Nikolai [Gutachter] Kuhnert, Matthias [Gutachter] Ullrich e Maria [Gutachter] Williams. "Chemistry of Cocoa Bean Roasting / Paweł Andruszkiewicz ; Gutachter: Nikolai Kuhnert, Matthias Ullrich, Maria Williams ; Betreuer: Nikolai Kuhnert". Bremen : IRC-Library, Information Resource Center der Jacobs University Bremen, 2020. http://d-nb.info/1219301701/34.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Huang, Yang. "Adhesion of Food Powders During Coating and the Effects of Alkalization and Roasting Conditions on Cocoa Volatile Compounds". The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1284395098.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Guzman, Penella Santiago. "Development of Fine and Distinctive Cocoa Flavors from Trinitario and CCN-51 Beans, Following Specific Fermentation Techniques and Processing Conditions". Electronic Thesis or Diss., Université de Montpellier (2022-....), 2023. http://www.theses.fr/2023UMONG018.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

La demande croissante pour des chocolats de qualité supérieure a généré un besoin de diversification des arômes dans les gammes de chocolats proposées par les producteurs. La qualité du chocolat découle fortement du potentiel aromatique du cacao, qui est le résultat des réactions biochimiques qui ont lieu pendant la culture, la récolte, le traitement post-récolte et la transformation des fèves de cacao. Les composés volatils et non volatils du cacao contribuent à la perception sensorielle finale du chocolat. Au cours de la transformation, les arômes caractéristiques du chocolat se développent principalement pendant la fermentation, le séchage, la torréfaction et, dans une moindre mesure, le conchage. Bien que la fermentation du cacao ait un impact important sur sa qualité, et qu'elle soit étudiée depuis plusieurs décennies, il s'agit toujours d'un processus empirique et non maîtrisé. Les conditions de torréfaction et de conchage ont également un impact significatif sur la transformation des précurseurs d'arômes obtenus au cours de la fermentation, principalement en raison des réactions de Maillard qui ont lieu au cours de ces étapes. Dans un objectif de compréhension des mécanismes de formation de la qualité aromatique et sensorielle du chocolat, des essais de fermentation, de torréfaction et de conchage, tous dans des conditions spécifiques, ont été réalisés. Les caractéristiques, chimiques et sensorielles des fèves de cacao, tout au long de leur transformation en chocolat, ont ensuite été étudiées. Une attention particulière a été portée sur l'impact de la fermentation sur le développement des composés aromatiques et de leurs précurseurs. L'étude de l'utilisation de starters levuriens pour les fermentations s'est révélée particulièrement intéressante. Elle a permis de caractériser son impact et celui du temps de fermentation sur les différences observées dans la taxonomie microbienne, fongique et bactérienne, dans la masse en fermentation. En effet, la composition du microbiote peut influencer considérablement la composition volatile et non volatile des fèves, ce qui se traduit par des différences dans les profils aromatiques perçus au cours de l'analyse sensorielle des liqueurs et des chocolats obtenus. Enfin, des modèles prédictifs ont été développés afin de prédire les arômes des produits du cacao sur la base de leur composition chimique, en tenant compte des conditions de traitement auxquelles ont été soumises les fèves. Globalement, l'étude vise à mieux comprendre la formation des arômes dans le cacao et fournit des outils importants pour la production de chocolats capables de présenter des notes sensorielles fines, uniques et très recherchées, afin de mieux répondre à la demande croissante des consommateurs
The increasing demand for high-quality chocolate creates the need to diversify the range of flavors offered by chocolate producers. Cocoa quality derives strongly from its flavor, which may in itself be seen as the result of the biochemical reactions that take place during the cultivation, harvest and post-harvest processing of the cocoa beans. Both, volatile and non-volatile compounds contribute to the final flavor perception of cocoa. During processing, the characteristic flavors of chocolate are developed mainly during fermentation, drying, roasting and, to a lower extent, conching. Although cocoa fermentation has an important impact on the homogeneity of cocoa quality and has been studied for several decades, it is still an empirical and not mastered process. Roasting and conching conditions also have a significant impact on the subsequent transformation of the flavor precursors obtained during fermentation, mainly driven by the non-enzymatic Maillard reactions that take place during these steps. By carrying out fermenting, roasting and conching trials, all under specific conditions, and by later proceeding to the analysis of the physical, chemical and sensory characteristics of cocoa beans throughout their transformation all the way into chocolate, it is hoped to better understand the mechanism of aroma formation and its link with flavor perception. In this study, an important focus has been placed on the impact of fermentation on the development of aroma compounds and their precursors. The use of yeast starter cultures during fermentation has been of special interest in this study, as well as their impact and that of fermentation time on the compositional differences in the taxonomy of fungal and bacterial microbiota present in the fermentation mass throughout the entire process. This, because the microbial composition has the potential of greatly influencing the resulting volatile and non-volatile composition of the beans, which translates into differences in the perceived flavor profiles of the liquors and chocolates obtained thereof. Lastly, predictive models have been developed in an attempt predict the flavor of the cocoa products based on their chemical composition, taking into account the processing conditions to which they had been submitted. Globally, the study aims to gain a deeper understanding of flavor formation in cocoa and provides important tools for the production of chocolates capable of displaying unique and highly sought-after flavors in an attempt to better meet the increasing demand for fine flavor cocoa and chocolate products

Harrington, Whitney Leigh. "The Effects of Roasting Time and Temperature on the Antioxidant Capacity of Cocoa Beans from Dominican Republic, Ecuador, Haiti, Indonesia, and Ivory Coast". 2011. http://trace.tennessee.edu/utk_gradthes/976.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Roasting is an important processing step for developing cocoa flavor, color, and aroma. Cocoa beans contain polyphenolic compounds, which can be desirable antioxidants. Oxygen Radical Absorbance Capacity (ORAC) values can be used as an indicator of health benefits of antioxidants in foods. ORAC values measure total antioxidant capacity of different foods by measuring antioxidant scavenging activity against peroxyl radical induced by 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH). This measurement of total antioxidant capacity gives a complete assessment during which the inhibition time and inhibition degree are measured as the reaction comes to a completion. ORAC values were determined as Trolox Equivalents (TE). Cocoa beans were also measured for antioxidants using Total Phenolics assay and DPPH assay and measured as gallic acid equivalents (GAE). Cocoa beans from the Ivory Coast were roasted at varying times (10-40 minutes) and temperatures (100ºC -190ºC). It was determined that cocoa beans from the Ivory Coast, roasted at 130ºC for 30 minutes resulted in an ORAC value of 522,789 μmol (micromoles) TE/g, GAE value of 2.46 mg/L as determined by Total Phenolics, and GAE value of 1.48 mg/L as determined by DPPH assay. The analyzed values tended to decrease at the highest temperatures and times of roasting. Cocoa beans from different countries were roasted at 130ºC for 30 minutes and antioxidants were analyzed. It was determined that Dominican Republic and Ecuador had the highest TE values (487,913 and 463958 μmol (micromoles) TE/g respectively). GAE differed and Total Phenolic assay found Haiti had the highest GAE (3.26 mg/L) and DPPH assay found Ivory Coast and Dominican Republic had the highest (0.623 and 0.610 mg/L respectively). If an acceptable flavor, color, and aroma of cocoa can be developed at a roasting temperature closer to 130ºC than to 160ºC, then a greater antioxidant content should occur in dry cocoa powder.

Libri sul tema "Cocoa roasting":

Ching Lik, Hii, e Borém Flávio Meira. Drying and Roasting of Cocoa and Coffee. A cura di Ching Lik Hii e Flávio Meira Borém. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Hii, Ching Lik, e Flávio Meira Borém. Drying and Roasting of Cocoa and Coffee. Taylor & Francis Group, 2019.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Hii, Ching Lik, e Flávio Meira Borém. Drying and Roasting of Cocoa and Coffee. Taylor & Francis Group, 2019.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Hii, Ching Lik, e Flávio Meira Borém. Drying and Roasting of Cocoa and Coffee. Taylor & Francis Group, 2019.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Hii, Ching Lik, e Flávio Meira Borém. Drying and Roasting of Cocoa and Coffee. Taylor & Francis Group, 2019.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Hii, Ching Lik, e Flávio Meira Borém. Drying and Roasting of Cocoa and Coffee. Taylor & Francis Group, 2019.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Capitoli di libri sul tema "Cocoa roasting":

Misnawi, Ariefandie Febrianto Noor e Tunjung Sari Ariza Budi. "Roasting Equipment for Cocoa Processing". In Drying and Roasting of Cocoa and Coffee, 47–62. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-3.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Sharif, Suzannah. "Flavor Development during Cocoa Roasting". In Drying and Roasting of Cocoa and Coffee, 63–87. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-4.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Farah, Adriana. "Flavor Development during Roasting". In Drying and Roasting of Cocoa and Coffee, 267–309. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-9.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Hashim, L. "Flavor Development of Cocoa during Roasting". In ACS Symposium Series, 276–85. Washington, DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0754.ch028.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Carneiro Nogueira, Vanúsia Maria, e Thomas Koziorowski. "Roasting Equipment for Coffee Processing". In Drying and Roasting of Cocoa and Coffee, 235–66. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-8.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Hii, Ching Lik, Abhay S. Menon e Choon Lai Chiang. "Drying Principles and Practices of Cocoa Beans". In Drying and Roasting of Cocoa and Coffee, 21–45. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-2.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Hii, Ching Lik, e Flávio Meira Borém. "An Overview of Cocoa and the Coffee Industry". In Drying and Roasting of Cocoa and Coffee, 1–20. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-1.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Sukha, Darin Ashram. "The Grading and Quality of Dried Cocoa Beans". In Drying and Roasting of Cocoa and Coffee, 89–139. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-5.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Fernandez Alduenda, Mario Roberto. "Quality of the Final Product and Classification of Green Coffee". In Drying and Roasting of Cocoa and Coffee, 311–42. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-10.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Borém, Flávio Meira, e Ednilton Tavares de Andrade. "Processing and Drying of Coffee". In Drying and Roasting of Cocoa and Coffee, 141–70. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-6.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Atti di convegni sul tema "Cocoa roasting":

Andi Pallawa, Nadirah B., Salengke e Pirman. "Effects of roasting process on the precursor components for maillard reaction in fermented cocoa beans". In 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0119776.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Putra, Hagi Argitama, Arifin Dwi Saputro, Nurhalima Dinda Efryla, Mira Aprilia Nur Fadilah, Nursigit Bintoro e Joko Nugroho Wahyu Karyadi. "Impact of roasting duration and temperature on the properties of fully fermented cocoa beans (Theobroma cacao L.)". In 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0119862.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Saputro, Arifin Dwi, Hagi Argitama Putra, Nurhalima Dinda Efryla, Mira Aprilia Nur Fadilah, Nursigit Bintoro e Joko Nugroho Wahyu Karyadi. "Impact of fermentation and roasting duration on the properties of cocoa beans and dark chocolates: A preliminary study". In 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0119859.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Efryla, Nurhalima Dinda, Arifin Dwi Saputro, Hagi Argitama Putra, Nursigit Bintoro e Redika Ardi Kusuma. "Impact of roasting duration and temperature on the physical characteristics of half fermented cocoa beans (Theobroma cacao L.)". In 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0119864.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Wijonarko, Arman, Eka Tarwaca Susila Putra, Taufan Alam e Priyono Suryanto. "Quality Improvement the Off-Farm and On-Farm of Menoreh Coffee toward Sustainable Agriculture in Sidoharjo Village". In 3rd International Conference on Community Engagement and Education for Sustainable Development. AIJR Publisher, 2023. http://dx.doi.org/10.21467/proceedings.151.9.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

Abstract (sommario):

Menoreh mountainous region, especially the Samigaluh district, has been long known as a coffee producer in Yogyakarta Special Region. The coffee trees were planted with other kinds of trees, known locally as “Kebun Campur”. The advantages of “Kebun Campur” in those regions were its capability to provide food resilience and sustainability. Meanwhile, “Kebun Campur” usually has low productivity due to poor maintenance and tight competition with other plants in a small area. We introduced high-yield and aroma coffee clones from National Coffee and Cocoa Research Center (Puslitkoka), supervising the local farmer in making good coffee-tree framing to support good harvest and easy picking of coffee beans. To support environmentally good farming practices, we also introduce how to produce Liquid Organic Fertilizers based on local resources. In the Off-farm aspects, we are introducing knowledge on how to process fresh coffee beans and how to operate a mini gas-powered roasting machine so that the farmer could get more value-added on their coffee beans.