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1
Wijanarti, Sri, Annie Mufyda Rahmatika, and Ratih Hardiyanti. "Pengaruh Lama Penyangraian Manual Terhadap Karakteristik Kakao Bubuk." Jurnal Nasional Teknologi Terapan (JNTT) 2, no. 2 (January 26, 2019): 212. http://dx.doi.org/10.22146/jntt.42758.
Анотація:
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.
2
Fakhlaei, R., Rozzamri A., and N. Hussain. "Composition, color and antioxidant properties of cocoa shell at different roasting temperatures." Food Research 4, no. 3 (December 17, 2019): 585–93. http://dx.doi.org/10.26656/fr.2017.4(3).251.
Анотація:
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.
3
Dewi, Kurnia Herlina, Meizul Zuki, and Mulad Subagio. "STUDY OF TEMPERATURE AND ROASTING TIME ON THE QUALITY OF COCOA POWDER." Jurnal Agroindustri 2, no. 1 (May 31, 2012): 41–52. http://dx.doi.org/10.31186/j.agroind.2.1.41-52.
Анотація:
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.
4
Firmanto, Hendy. "Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, no. 3 (December 31, 2018): 175–82. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.312.
Анотація:
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.
5
Awaliyah, Fitri, Jumriah Langkong, and Adiansyah Syarifuddin. "An overview: the effect of fermentation and roasting methods on cocoa quality." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (September 1, 2023): 012160. http://dx.doi.org/10.1088/1755-1315/1230/1/012160.
Анотація:
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.
6
Lambert, Joshua, Talia Seymore, Qiaoqiao Dai, and 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 (May 29, 2020): 421. http://dx.doi.org/10.1093/cdn/nzaa045_054.
Анотація:
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.
7
Schouteten, Joachim J., Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki, and Koen Dewettinck. "Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate." Foods 12, no. 4 (February 19, 2023): 887. http://dx.doi.org/10.3390/foods12040887.
Анотація:
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.
8
., Gumelar, Hendy Firmanto, and Mochamad Nurcholis. "Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, no. 3 (December 30, 2022): 200–210. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i3.524.
Анотація:
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.
9
Weikart, Daphne, Vijaya Indukuri, Kathryn Racine, Andrew Neilson, and 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 (June 2021): 380. http://dx.doi.org/10.1093/cdn/nzab037_090.
Анотація:
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.
10
Febri Dwi Prasetyanto, Rosiana Ulfa, and Restiani Sih Harsanti. "PROSES PENYANGRAIAN BIJI KAKAO (Theobroma cacao L) PABRIK PAGERGUNUNG GLENMORE." JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) 4, no. 1 (March 31, 2022): 27–31. http://dx.doi.org/10.36526/jipang.v4i1.2676.
Анотація:
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.
11
Marpaung, Ridawati, Rudi Hartawan, and Oliviandra Afrianda Lesinde Simatupang. "Karakteristik Kimia dan Kualitas Organoleptik Cokelat Pasta Dengan Suhu Penyangraian Yang Berbeda Menggunakan Alat Coffee Roasting." Jurnal Media Pertanian 9, no. 1 (April 29, 2024): 39. http://dx.doi.org/10.33087/jagro.v9i1.229.
Анотація:
The aims of this research were to determine the chemical characteristics and organoleptic quality of chocolate paste with different roasting temperatures using a coffee roasting tool. The environmental design used in this study was a Completely Randomized Design Treatment design, namely different roasting temperatures, with 4 roasting temperature levels, as follows: t1 (130oC) ; t2 (140oC); t3 (150oC ); and t4 (160oC). The duration of roasting was carried out for 30 minutes. Each treatment was repeated 3 times so that there were 12 experimental units. The variables observed in this study were chemical characteristics including water content dry cocoa beans, acidity (pH) and fat content of roasted cocoa beans, while the organoleptic qualities observed were: color, aroma, taste, bitterness, and preference for chocolate paste. The The results showed that: different roasting temperatures have a significant effect on the fat content of the roasted cocoa beans, but are not significantly different on the pH of the roasted cocoa beans : color, aroma, taste, bitterness and preference for chocolate paste. The sensory test showed that panelists preferred aroma, preferred taste, level of bitterness was slightly bitter and level of preference was liked were 130oC-160oC.
12
Rama Krishna, Putu Agung Sujud, Luh Putu Wrasiati, and G. P. Ganda Putra. "KELAYAKAN FINANSIAL DAN ANALISIS NILAI TAMBAH PADA PENGOLAHAN BIJI KAKAO KUPAS TANPA SANGRAI DI UD. HARTA SARI SELEMADEG TABANAN BALI." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 6, no. 4 (December 11, 2018): 374. http://dx.doi.org/10.24843/jrma.2018.v06.i04.p12.
Анотація:
Peeled without roasting cocoa beans is a new product at UD. Harta Sari and still not so much (15%) of the total production per year of production. The purpose of the study is to, determine the financial feasibility of the peeled beans non roasting business, determine the value added of processing, and determine the business feasibility of peeled beans non roasting if there is an increase in operational costs and a decrease in income using sensitivity analysis. Financial feasibility analysis uses quantitative descriptive analysis using calculations profit and loss, Net Present Value, Internal Rate of Return, Net B/C Ratio, Payback Period, and Break Event Point, and Value added analysis using Hayami method. The results showed that financial feasibility analysis that is Net Present Value of Rp. 56,933,644. Internal Rate of Return of 5.49%. Payback Period for 3 year 10 months, and Net B/C Ratio of 1.32. It is based on added value obtained from the processing of peeled cocoa beans non roasting is Rp. 6,250/Kg. The business of peeled cocoa beans non roasting as a whole is profitable with a net profit of Rp. 78,231,000 of year and worth developing. Sensitivity analysis indicates that an increase in operational cost of 2.5% and a 1.5% revenue decrease does not affect the feasibility of the project. Based on the results of research on the business of peeled cocoa beans non roasting is feasible.
Keywords : cocoa, financial feasibility, value added
13
Utami, Ratri Retno. "ANTIOKSIDAN BIJI KAKAO: PENGARUH FERMENTASI DAN PENYANGRAIAN TERHADAP PERUBAHANNYA (ULASAN)." Jurnal Industri Hasil Perkebunan 13, no. 2 (December 28, 2018): 75–85. http://dx.doi.org/10.33104/jihp.v13i2.4062.
Анотація:
The main cocoa antioxidant compounds are flavanols that consist of monomer (epicatechin and catechin) and oligomers from dimers to decamers (procyanidin), with small quantity of anthocyanin (cyaniding glucoside) and flavonol (quercetin glycoside). Cocoa processing stages that affect antioxidant compounds changes atre fermentation and roasting. Fermentation causes decrease of polyphenol content due to polyphenols diffusion out of the cotyledons, furthermore polyphenols undergo oxidation and condensation. Roasting temperature more than 70oC cause loss of (+)-catechin. During roasting, protein that bounded to the cell wall (cellulose and pectin) undergo Maillard reaction where its products potentially as antioxidants. This study is useful to know the proper of cocoa beans processing so antioxidant content can be maximized.
14
Füllemann, Daniela, Silva D. Neiens, and Martin Steinhaus. "Impact of processing on important cocoa off-flavour compounds." European Food Research and Technology 248, no. 1 (October 8, 2021): 197–205. http://dx.doi.org/10.1007/s00217-021-03873-0.
Анотація:
AbstractThe compounds responsible for smoky and mouldy–musty off-flavours in fermented cocoa have recently been elucidated; however, their behaviour during further processing into chocolate was still unclear. The compounds 2-methoxyphenol, 3-methylphenol, 4-methylphenol, 3-ethylphenol, 4-ethylphenol, and 3-propylphenol known to contribute to smoky off-flavours showed a tendency towards a minor increase during roasting and processing into cocoa liquor. This increase amounted to 1.4-fold at the most, however, was clearly compensated by losses of 30–63% during further processing into chocolate mass and conching. Among the off-flavour compounds identified in mouldy–musty smelling cocoa, faecal, mothball-like 3-methyl-1H-indole showed a clear decrease during roasting and processing into cocoa liquor, at least at rather high roasting temperatures, and a further decrease during processing into chocolate mass and conching. In contrast, faecal, mothball-like 1H-indole substantially increased during roasting and processing into cocoa liquor, namely from concentrations below its odour threshold value to concentrations up to 8 times beyond its odour threshold value. During processing into chocolate mass and conching, 1H-indole remained virtually unchanged. The data suggested that the monitoring of off-flavour compounds at the incoming goods inspection in the chocolate industry should not be limited to the fermented beans as such but additionally include the analysis of a bean sample after test roasting to correctly assess the off-flavour potential of 3-methyl-1H-indole and 1H-indole.
15
Weikart, Daphne, Vijaya Indukuri, Kathryn Racine, Andrew Neilson, and Joshua Lambert. "Impact of Fermentation and Roasting on the Gut Health Protective Effects of Cocoa in High-Fat Diet Fed Mice." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1542. http://dx.doi.org/10.1093/cdn/nzaa068_027.
Анотація:
Abstract Objectives Chronic inflammation is an important driver of co-morbidities of obesity. Studies have indicated that cocoa (Theobroma cacao) and cocoa polyphenols can exert anti-inflammatory and anti-obesity properties in animal models. Fermentation and roasting are important for flavor and aroma development of cocoa but have been reported to decrease total phenolic content (TPC). The effect of these processing steps on anti-inflammatory bioactivity has not been examined in vivo. We examined the impact of fermentation and roasting on the anti-obesity and gastrointestinal protective effects of cocoa in high fat diet (HFD)-fed mice. Methods Male and female mice were fed HFD for 9 wks to induce obesity and then randomized to receive either HFD or HFD supplemented with one of seven cocoa powders (80 mg/g diet) for an additional 8 wks. The cocoa powders differed in terms of roasting (no roast or 30 min at 120°C or 170°C) and fermentation (no, cool, or hot). Body weights were measured weekly. Following euthanasia, serum and cecal digesta were collected. Visceral fat, liver, and spleen were collected and weighed. Small intestine and colon were collected and measured. Prior to euthanasia, gut permeability was measured in a subset of mice from each group. Results Mice treated with cocoa-supplemented diets had lower rate of weight gain: final body weights were 9–13% and 5–19% in males and females, respectively. Cocoa treatment also resulted in longer colon lengths (18–26% in males and 11–24% in females) and reduced gut permeability (50–75% lower) compared to HFD-fed controls indicating reduced colonic inflammation. While fermentation and roasting did impact chemistry and bioactivity, the unfermented, unroasted cocoa was not necessarily the most effective, and some combinations resulted in equivalent or improved bioactivity. Cytokine and microbial composition analysis are ongoing. Conclusions Our results show that all treatments mitigated weight gain, colon inflammation, and gut permeability induced by HFD. The degree of fermentation and roasting and TPC may not predict efficacy. This indicates that it may be possible to develop processing steps to optimize both cocoa flavor and health-related bioactivity. Funding Sources This work was funded by USDA AFRI.
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Afoakwa, EO, E. Ofosu-Ansah, AS Budu, H. Mensah-Brown, and JF Takrama. "Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans." African Journal of Food, Agriculture, Nutrition and Development 15, no. 68 (February 23, 2015): 9635–50. http://dx.doi.org/10.18697/ajfand.68.13690.
Анотація:
Polyphenols are phytochemicals responsible for the astringency, bitterness, green flavours and antioxidant activities in Theobroma cacao beans. Polyphenols degradation in cocoa beans during roasting is crucial to the flavour outcome and it is influenced by factors such as temperature, time and pod storage. Antioxidants are compounds that help to inhibit oxidation reactions caused by free radicals such as singlet oxygen, superoxide, peroxyl radicals, hydroxyl radicals and peroxynitrite thereby preventing damage to the cells and tissues. Their mechanisms of action include scavenging reactive oxygen and decreasing localised oxygen concentration thereby reducing molecular oxygen’s oxidation potential, metabolising lipid peroxides to n on-radical products and chelating metal ions to prevent generation of free radicals in humans. The study aimed at investigating changes in total polyphenols, anthocyanins, o -diphenols and antioxidant activity (free-radical scavenging activities) after roasting of pulp pre- conditioned and fermented cocoa beans using standard analytical methods. A 4×4 full factorial design with the principal experimental factors as pod storage time (0, 3, 7 and 10 days) and roasting duration (0, 15, 30 and 45 minutes) at 12 0 o C were used to study the changes in the total polyphenols, anthocyanins, o -diphenols and % free-radical scavenging activities of the cocoa beans. Variable decrease in total polyphenols, o - diphenols and anthocyanins were observed with increase in pre-conditioning (pod storage time) and roasting duration. However, variable trends w ere observed for the % free-radical scavenging activities. The total polyphenols, anthocyanins and o -diphenols in the cocoa beans after 45 minutes roasting decreased in the range 132.24 to 57.17 mg/g, 6.71 to 1.07 mg/kg and 15.94 to 8.25 mg/g respectively at all pod storage treatments. The total polyphenols of the fermented, dried and unstored (freshly harvested) cocoa beans was 132.25 mg/g which reduced to 122.14 mg/g (7.6% degradation), 116.721 mg/g (11.7% degradation) and 92.22 mg/g ( 30.3% degradation) after storage for 3, 7 and 10 days, respectively. The optimum decrease in the % free- radical scavenging activity was 7 days and above of pods storage. Increasing roasting time caused a continuous decrease in the % free-radical scavenging activity from 89.10% to 74.31% after 45 minutes for beans from the unstored ( freshly harvested) pods. However, pod storage caused an increase in the % free radical scavenging activities during roasting. Pulp pre-conditioning (pod storage) and roasting duration could be used to reduce the astringency and bitterness caused b y polyphenols, o - diphenols and anthocyanins in cocoa beans as well as increase t he antioxidant activity imparted by cocoa.
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Racine, Kathryn C., Brian D. Wiersema, Laura E. Griffin, Lauren A. Essenmacher, Andrew H. Lee, Helene Hopfer, Joshua D. Lambert, Amanda C. Stewart та Andrew P. Neilson. "Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans". Antioxidants 8, № 12 (11 грудня 2019): 635. http://dx.doi.org/10.3390/antiox8120635.
Анотація:
Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed for α-glucosidase inhibitory activity in vitro. Cocoa processing (fermentation/roasting) contributed to significant losses of native flavanols. All of the treatments dose-dependently inhibited α-glucosidase activity, with cool fermented/cool roasted powder exhibiting the greatest potency (IC50: 68.09 µg/mL), when compared to acarbose (IC50: 133.22 µg/mL). A strong negative correlation was observed between flavanol mDP and IC50, suggesting flavanol polymerization as a marker of enhanced α-glucosidase inhibition in cocoa. Our data demonstrate that cocoa powders are potent inhibitors of α-glucosidase. Significant reductions in the total polyphenol and flavanol concentrations induced by processing do not necessarily dictate a reduced capacity for α-glucosidase inhibition, but rather these steps can enhance cocoa bioactivity. Non-traditional compositional markers may be better predictors of enzyme inhibitory activity than cocoa native flavanols.
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La Mantia, Alessandro, Federica Ianni, Aurélie Schoubben, Marco Cespi, Klemen Lisjak, Davide Guarnaccia, Roccaldo Sardella, and Paolo Blasi. "Effect of Cocoa Roasting on Chocolate Polyphenols Evolution." Antioxidants 12, no. 2 (February 13, 2023): 469. http://dx.doi.org/10.3390/antiox12020469.
Анотація:
Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and all the other phases involved in the chocolate production. Here, we investigated the evolution of the polyphenol content during all the different steps of chocolate production, with a special emphasis on roasting (3 different roasting cycles with 80, 100, and 130 °C as maximum temperature). Samples were followed throughout all processes by evaluating the total polyphenols content, the antioxidant power, the epicatechin content, and epicatechin mean degree of polymerization (phloroglucinol adducts method). Results showed a similar trend for total polyphenol content and antioxidant power with an unexpected bell-shaped curve: an increase followed by a decrease for the three different roasting temperatures. At the intermediate temperature (100 °C), the higher polyphenol content was found just after roasting. The epicatechin content had a trend similar to that of total polyphenol content but, interestingly, the mean degree of polymerization data had the opposite behavior with some deviation in the case of the highest temperature, probably due to epicatechin degradation. It seems likely that roasting can free epicatechin from oligomers, as a consequence of oligomers remodeling.
19
Prasetyo, Muhammad Dwi, Yulistiati Nengsih, Ridawati Marpaung, and Lizyanti Andriyani. "Pengaruh Lama Penyangraian Terhadap Karateristik Kimia dan Mutu Organoleptik Pasta Cokelat." Jurnal Media Pertanian 9, no. 1 (April 29, 2024): 46. http://dx.doi.org/10.33087/jagro.v9i1.230.
Анотація:
Roasting is a very important post-harvest stage in processing cocoa beans into derivative products because this roasting process will produce the characteristic color, aroma, taste and texture of the cocoa beans. The research was carried out from February to March 2023 at the Basic Laboratory of Batanghari University, Jambi. The study used a completely randomized environmental design. The treatment design is roasting time with 4 levels as follows: P1: 20 minutes, P2: 30 minutes, P3: 40 minutes, P4: 50 minutes. The variables observed were the moisture content of the dry cocoa beans, the color of the chocolate paste, the aroma of the chocolate paste, the taste of the chocolate paste, the liking of the chocolate paste, the bitterness of the chocolate paste. Organoleptic testing of color, aroma, taste, brownness and liking variables was carried out using a perception test with a 5-scale Likert scale. The data was tabulated, followed by analysis of variance, then continued with the DMRT test at the α level of 5%. Based on the results of the research and discussion, it can be concluded that different roasting times have no significant effect on the acidity (pH) of roasted cocoa beans, color, aroma, taste, bitterness and liking of chocolate paste. Roasting time of 20 minutes produces chocolate paste with a brown color, a favorable aroma, a favorable taste, a slightly bitter bitterness level and a favorable level of liking.
20
García-Alamilla, Pedro, Laura Mercedes Lagunes-Gálvez, Juan Barajas-Fernández, and Ricardo García-Alamilla. "Physicochemical Changes of Cocoa Beans during Roasting Process." Journal of Food Quality 2017 (2017): 1–11. http://dx.doi.org/10.1155/2017/2969324.
Анотація:
During cocoa beans roasting, there are physicochemical changes that develop the chocolate quality attributes. Roasting systems have a particular influence on the development of these characteristics, and the effects of operation variables for each system must be evaluated. The objective of this study was to evaluate the effect of roasting time and temperature in a rotatory system on cocoa beans physicochemical parameters of quality as moisture, water activity, pH, total acidity, color (L⁎,a⁎,b⁎), total phenolic content (TPC), and DPPH radical capacity. Cocoa beans were roasted as a function with a central rotatable design with 22 + 5 central points and 4 axial points (-1.414, -1, 0, +1, and +1,414) and a response surface methodology was applied. Temperature and time levels were 110–170°C and 5–65 minutes, respectively. The effect of the variables was nonlinear and modeled with a second-order response polynomial. Roasting time and temperature presented a significative effect (p<0.05) on the response variables except for both TPC and DPPH radical capacity in aqueous extract.
21
Nurhayati, Nurhayati, Francis Maria Constance Sigit Setyabudi, Djagal Wiseso Marseno, and Supriyanto Supriyanto. "The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles." agriTECH 39, no. 1 (September 6, 2019): 36. http://dx.doi.org/10.22146/agritech.33103.
Анотація:
This study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicochemical properties (pH, temperature, and color), flavor, and volatile compounds were analyzed. The results showed that the longer the roasting time the higher the unfermented cocoa liquor’s temperature, °Hue, and ΔE value, but lower pH and L value. There were 126 volatile compounds obtained by various roasting time, identified as pyrazines (12), aldehydes (16), esters (1), alcohols (31), acids (15), hydrocarbons (11), ketones (19), and others (21). At 15, 20, and 25 minutes of roasting time, 69, 74, and 67 volatile compounds, respectively, were identified. Volatile compounds’ profiles were indicated to be strongly influenced by roasting time. The largest area and highest number of compounds, such as pyrazines and aldehydes, were obtained at 20 minutes, which was also the only time the esters were identified. As well as the time showed a very strong flavor described by panelists.
22
Lin, Li-Yun, Kwei-Fan Chen, Lin-Ling Changchien, Kuan-Chou Chen, and Robert Y. Peng. "Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting." Molecules 27, no. 10 (May 10, 2022): 3058. http://dx.doi.org/10.3390/molecules27103058.
Анотація:
After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chemical and physical characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and roasting, while most of the fermentation is carried out by an on-farm in-box process. In Taiwan, we have two major cocoa beans, the red and the yellow. We proposed that the major factor affecting the variation in tastes and colors in the finished cocoa might be the difference between cultivars. To uncover this, we examined the effect of the three major processes including fermentation, drying and roasting on these two cocoa beans. Results indicated that the two cultivars really behaved differently (despite before or after processing with fermentation, drying, and roasting) with respect to the patterns of fatty acids (palmitic, stearic, oleic, and arachidonic); triacylglycerols:1,2,3-trioleoyl-glycerol (OOO); 1-stearoyl-2,3-oleoyl-glycerol (SOO); 1-stearoyl-sn-2-oleoyl-3-arachidoyl- glycerol (SOA); 1,3-distearyol-sn-2-oleoyl-glycerol (SOS); organic acids (citric, tartaric, acetic, and malic); soluble sugars (glucose and fructose); amino acids; total phenolics; total flavonoids; and volatiles. Our findings suggest that to choose specific processing conditions for each specific cocoa genotype is the crucial point of processing cocoa with consistent taste and color.
23
Rawel, Harshadrai, Gerd Huschek, Sorel Sagu, and Thomas Homann. "Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing." Nutrients 11, no. 2 (February 19, 2019): 428. http://dx.doi.org/10.3390/nu11020428.
Анотація:
The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa and cocoa products. The objective of the present review is to show the impact of different stages of cultivation and processing with regard to the changes induced in the protein fractions. Special focus has been laid on the major seed storage proteins throughout the different stages of processing. The study starts with classical introduction of the extraction and the characterization methods used, while addressing classification approaches of cocoa proteins evolved during the timeline. The changes in protein composition during ripening and maturation of cocoa seeds, together with the possible modifications during the post-harvest processing (fermentation, drying, and roasting), have been documented. Finally, the bioactive potential arising directly or indirectly from cocoa proteins has been elucidated. The “state of the art” suggests that exploration of other potentially bioactive components in cocoa needs to be undertaken, while considering the complexity of reaction products occurring during the roasting phase of the post-harvest processing. Finally, the utilization of partially processed cocoa beans (e.g., fermented, conciliatory thermal treatment) can be recommended, providing a large reservoir of bioactive potentials arising from the protein components that could be instrumented in functionalizing foods.
24
Fitriana, Hana Nur, Ronny Purwadi, and Made Tri Ari Penia Kresnowati. "Pemetaan Pengaruh Proses Pengolahan pada Kualitas Biji Kakao Menggunakan Metode Metabolik Profiling dengan GC/MS." Reaktor 17, no. 3 (October 3, 2017): 132. http://dx.doi.org/10.14710/reaktor.17.3.132-139.
Анотація:
Abstract MAPPING THE EFFECTS OF COCOA POST HARVEST PROCESSING ON COCOA BEAN QUALITY BY METABOLIC PROFILING METHOD USING GC/MS. The quality of cocoa is strongly effected by the implemented post harvest processes. The fermented cocoa beans is presumed to have higher quality than the unfermented ones, whereas roasting strongly affects the organoleptic quality of the cocoa products. However, what exactly differentiates those cocoa beans are not known yet. This research was foccused on the mapping of post harvest processing method on the quality of cocoa beans, using metabolic profiling method. Different types of cocoa bean samples, that were fermented, roasted, fermented and roasted, as well as unfermented and unroasted (as control) were analysed by GC-MS. The obtained metabolic profiles were further mapped using Principal Component Analysis (PCA). The results showed that there were significant different on samples processed through different processing methods. The fermentation and roasting of cocoa beans direct the process such that more homogenous metabolic composition were obtained. Kata kunci: cocoa beans; fermentation; metabolomic; PCA; processing; roasting Abstract Proses pengolahan biji kakao sangat menentukan kualitas kakao yang dihasilkan. Biji kakao terfermentasi diyakini memiliki kualitas yang lebih tinggi dibandingkan biji kakao tanpa fermentasi. Proses penyangraian juga diyakini sangat menentukan kualitas organoleptik produk olahan kakao. Akan tetapi, para pelaku bisnis kakao masih belum mengetahui secara pasti apa yang membedakan hal tersebut. Penelitian ini berfokus pada pemetaan pengaruh proses pengolahan pada kualitas biji kakao, menggunakan metode metabolik profiling. Sampel biji kakao dengan berbagai proses pengolahan: difermentasi, disangrai, difermentasi dan disangrai, serta kontrol (tidak difermentasi dan tidak disangrai) dianalisa dengan GC/MS untuk memetakan komposisi metabolitnya. Spektrum metabolit yang diperoleh kemudian dipetakan menggunakan metode Principal Component Analysis (PCA). Hasil yang diperoleh menunjukkan terdapat perbedaan yang signifikan antara sampel dengan berbagai proses pengolahan tersebut, pengolahan biji kakao yang terdiri dari fermentasi dan penyangraian mengakibatkan komposisi biji kakao yang lebih seragam. Keywords: biji kakao; fermentasi; metabolomik; PCA; pemrosesan; penyangraian
25
Sabahannur, St, Suraedah Alimuddin, and Rahmawati. "Changes in Phenol Level and Antioxidant Activity of Cocoa Beans During Fermentation and Roasting." Journal of Food Research 7, no. 4 (May 20, 2018): 23. http://dx.doi.org/10.5539/jfr.v7n4p23.
Анотація:
Flavonoid, polyphenols, especially catechin and epicatechin,are major components in cocoa products, which are known for antioxidant properties. Cocoa bean requires fermentation process in order to obtain good taste. During the fermentation process, polyphenols are oxidized by polyphenol oxidase to form quinone and 2-quinon. The purpose of the research is to determine the total level of polyphenol and antioxidant activity of fermented and roasted cocoa beans. The experiment was using Completely Randomized Design (CRD) with fermentation treatment that includes: Without fermentation, three-day fermentation and five-day fermentation. Observation parameters include: Polyphenol level and antioxidant activity with DPPH method. The results showed that the total phenol level of cocoa bean changed during fermentation and after roasting. The highest phenol level was found in cocoa beans without fermentation, and there is a decrease of phenol level to 98% after fermentation and roasting. The fermentation affects the Inhibition Concentration (IC50) of cocoa beans. An unfermented bean showed a very strongly active antioxidant activity with IC50 of 7.848 ppm, whereas three-day fermentation showed a strong antioxidant activity with IC50 of 35.961 ppm, and five-day fermentation is moderately active with IC50 of 55.976 ppm.
26
Brunetto, Maria Del Rosario, Máximo Aurelio Gallignani de Bernardi, Wendy Josefina Orozco Contreras, Sabrina Del Sol Clavijo Roa, Yelitza Josefina Delgado Cayama, Carlos Daniel Ayala Montilla, and Alexis Zambrano García. "RP-HPLC-DAD determination of free amino acids in cocoa samples during fermentation and roasting." Revista Colombiana de Química 49, no. 1 (January 1, 2020): 11–19. http://dx.doi.org/10.15446/rev.colomb.quim.v1n49.77811.
Анотація:
Amino acids (AA) composition in cocoa beans can predict the synthesis of compounds which affect cocoa flavor. Thus, their determination is of great interest for the community implied in the commercialization and production of cocoa. In consequence, in this work, the analysis of AA produced during cocoa beans fermentation and roasting was carried out. A high-performance liquid chromatographic method with DAD detection at 254 nm was optimized and validated for their selective determination in six varieties of cocoa beans with different genotypes, all of them grown in Venezuela. AA were extracted by defatted milled cocoa powder ultrasonication using purified water at 70 ºC. Then, they were derivatized with phenyl isothiocyanate, and their derivatives were separated, using a reversed-phase column with gradient elution, achieving a satisfactory resolution among the peaks (greater than 1.0) in less than 29 min. 110 cocoa samples were analyzed. Results showed a significant content of free AA, ranging from 3.87 to 5.97 g/kg in absence of fermentation with a predominance of acidic AA. Moreover, there is a progressive increase in the AA content while fermentation process occurs, with a predominance of hydrophobic AA such as alanine, valine, isoleucine, leucine, phenylalanine, and tyrosine. On the other hand, all cocoa types showed a partial degradation of free AA during the roasting step, especially the hydrophobic ones.
27
Muhammad, Dimas Rahadian Aji, Dwi Larasatie Nur Fibri, Arifin Dwi Saputro, and Wenny Bekti Sunarharum. "Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia." Open Agriculture 7, no. 1 (January 1, 2022): 382–91. http://dx.doi.org/10.1515/opag-2022-0095.
Анотація:
Abstract In the market, single-origin chocolate is gaining high attention. However, up till now, there is no study investigating the characteristic single-origin chocolate from different regions in Indonesia, particularly in the aspect of emotional conceptualisation. Thus, the first part of this study was designed to investigate the elicited emotion of single-origin chocolate consumers in Indonesia. Chocolates were prepared from cocoa beans obtained from seven regions in Indonesia with two different roasting methods (dynamic and static). Later, a conceptual approach to find the correlation between the development of single-origin chocolate and the development of a rural area, particularly in the cocoa-producing region, in Indonesia was given, which was elaborated. The results show that based on 120 respondents, chocolate made of cocoa beans from Makassar obtained the highest consumer acceptance level due to the lowest bitterness, aftertaste duration, and aftertaste intensity, as well as the highest sweetness level. The roasting method had no significant effect on the hedonic response implying that the quality of raw material had a more pronounced impact on the quality of the chocolate than the roasting method. Single-origin chocolate elicited particular emotions, such as pleasant, calm, feeling good, satisfying, enthusiastic, happy, and stimulating. The development of single-origin chocolate can contribute to the economic impact on rural areas where cocoa trees grow.
28
Domínguez-Pérez, Leydy Ariana, Ignacio Concepción-Brindis, Laura Mercedes Lagunes-Gálvez, Juan Barajas-Fernández, Facundo Joaquín Márquez-Rocha, and Pedro García-Alamilla. "Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting." Processes 7, no. 10 (October 21, 2019): 770. http://dx.doi.org/10.3390/pr7100770.
Анотація:
Cocoa bean roasting allows for reactions to occur between the characteristic aroma and taste precursors that are involved in the sensory perception of chocolate and cocoa by-products. This work evaluates the moisture kinetics of cocoa beans during the roasting process by applying empirical and semi-empirical exponential models. Four roasting temperatures (100, 140, 180, and 220 °C) were used in a cylindrically designed toaster. Three reaction kinetics were tested (pseudo zero order, pseudo first order, and second order), along with 10 exponential models (Newton, Page, Henderson and Pabis, Logarithmic, Two-Term, Midilli, Verma, Diffusion Approximation, Silva, and Peleg). The Fick equation was applied to estimate the diffusion coefficients. The dependence on the activation energy for the moisture diffusion process was described by the Arrhenius equation. The kinetic parameters and exponential models were estimated by non-linear regression. The models with better reproducibility were the pseudo first order, the Page, and the Verma models (R2 ≥ 0.98). The diffusion coefficients that were calculated were in the order of 1.26 to 5.70 × 109 m s−2 and the energy activation for moisture diffusion obtained was 19.52 kJ mol−1.
29
Sihombing, Monang, Dhanang Puspita, and Mayer Tinting Sirenden. "Fragrance Formation in the of Cocoa Roasted Process (Theobroma cacao) with Roaster Temperature Variation using a Vacuum Drying Oven." Jurnal Kimia Sains dan Aplikasi 21, no. 3 (August 3, 2018): 155–60. http://dx.doi.org/10.14710/jksa.21.3.155-160.
Анотація:
Chocolate is cacao nib processed product which is favorite commodity in the world, nevertheless, many of consumer have not known about the process. Notable stage in cacao processing is roaster process. Cacao roasting process currently uses conventional methods, which have weaknesses like energy wastage and bioactive compounds damage. Vacuum drying oven is new roasting method which uses low pressure and temperature. Through this research, the difference of aroma development between roasting process on conventional and vacuum drying oven method was investigated. Roasted cacao was extracted by water distillation, then distillate was separated by diethyl ether partition. The extract was characterized with GC-MS. The Characterization result shown that temperature 70°C contained 11 volatile compounds and temperature 80°C, 90°C and 140°C contained 7 volatile compounds. The higher roasting temperature, the more diverse of volatile compound. The best result in cacao roasting was on vacuum drying oven at 90°C, which has similar aroma with 140°C as control sample.
30
Dugo, Laura, Giusy Tripodo, Luca Santi, and Chiara Fanali. "Cocoa Polyphenols: Chemistry, Bioavailability and Effects on Cardiovascular Performance." Current Medicinal Chemistry 25, no. 37 (January 7, 2019): 4903–17. http://dx.doi.org/10.2174/0929867323666160919094339.
Анотація:
This review gives an overview of the phenolic compounds composition of cocoa beans and their modification during manufacturing processes to the final products. Recently published papers dealing with the qualitative and quantitative analysis of the different classes of cocoa phenolic compounds will be discussed. Modifications of the qualitative profile and amount of phenolic compounds in cocoa after the main processes of production chain, fermentation, drying, roasting, and alkalization, will be described. The second part will focus on some of the biological effects described for cocoa phenolic compounds in vitro and in vivo. In particular, the effects of cocoa flavanols on cardiovascular health and endothelial function have been extensively investigated over the last decades, with interesting results from nutritional intervention trials and molecular studies. A few recent updates on the role of cocoa and chocolate consumption on sport performances will be reported.
31
Ramlah, Sitti. "KARAKTERISTIK MUTU DAN CITARASA COKELAT KAYA POLIFENOL." Jurnal Industri Hasil Perkebunan 11, no. 1 (June 15, 2016): 23–32. http://dx.doi.org/10.33104/jihp.v11i1.3553.
Анотація:
Research of Flavor and Quality Characteristics of Rich Polyphenol Chocolate has been done.This research aims to understand the flavor and quality characteristics of polyphenol–rich chocolate,therefore can be used for functional food. Research method referred to Ramlah (2014), whereas cocoabeans roasting temperature was set on 40oC and 120oC and re-formulated without soy milk addition.Testing parameters are moisture content, protein as SNI 2323-2008 procedure, fat content as SNI 3749-2009 procedure, flavor test and polyphenol content using spectrophotometer analyzed in IndonesiaCoffee and Cocoa Research Institute, Jember. Results of this study concluded that chocolate madefrom fermented cocoa beans roasted at 40oC has the quality characteristics of the water content of2.03%; protein content of 11.15%; fat content of 48.67% and polyphenol content of 5.36%. Chocolateprepared from fermented cocoa beans roasted at 120oC has the quality characteristics of water contentof 1.43%; protein content of 8.84%; fat content of 53.39% and polyphenol content of 4.83%. In termsof flavor, overall panelists’ acceptance to chocolate F1 is to have good flavor and aroma and tend to beacidic, whereas chocolate F2 has very good flavor and aroma.Kata Kunci characteristics of quality, flavor, roasting, chocolate, Polyphenol.
32
Brito, Edy Sousa de, Nelson Horacio Pezoa García, and Allan César Amancio. "Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing." Brazilian Archives of Biology and Technology 47, no. 4 (August 2004): 553–58. http://dx.doi.org/10.1590/s1516-89132004000400008.
Анотація:
Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 ºC) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g-1 of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 to 20 %) after 6 hours of treatment. During cocoa nibs roasting, there was a greater consumption of hydrolysis compounds in the sample treated with protease as compared to the control, indicating their participation in the Maillard reaction. An increased perception of chocolate flavour and bitter taste was observed in a product formulated with protease treated cocoa.
33
Quelal, Orlando Meneses, David Pilamunga Hurtado, Andrés Arroyo Benavides, Pamela Vidaurre Alanes, and Norka Vidaurre Alanes. "Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate." Fermentation 9, no. 2 (February 11, 2023): 166. http://dx.doi.org/10.3390/fermentation9020166.
Анотація:
The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, the chemical composition of the beans, the specific protein storage content, and the polysaccharides and polyphenols determining the type and quantity of the precursors formed during the fermentation and drying process, leading to the formation of specific chocolate aromas in the subsequent roasting and conching processes. Bean aroma is frequently profiled, identified, and semiquantified by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPMEGC-MS) and by gas chromatography olfactometry (GC-O). In general, the flavors generated in chocolate processing include fruity, floral, chocolate, woody, caramel, earthy, and undesirable notes. Each processing stage contributes to or depletes the aroma compounds that may be desirable or undesirable, as discussed in this report.
34
youssef, mohamed. "Effect of Roasting on Physicochemical Properties of Cocoa Beans." Alexandria Journal of Food Science and Technology 16, no. 2 (December 1, 2019): 1–7. http://dx.doi.org/10.21608/ajfs.2019.14658.1012.
35
VALIENTE, C., R. M. ESTEBAN, E. MOLLÁ, and F. J. LÓPEZ-ANDRÉU. "Roasting Effects on Dietary Fiber Composition of Cocoa Beans." Journal of Food Science 59, no. 1 (January 1994): 123–24. http://dx.doi.org/10.1111/j.1365-2621.1994.tb06914.x.
36
Redgwell, R. J., V. Trovato, and D. Curti. "Cocoa bean carbohydrates: roasting-induced changes and polymer interactions." Food Chemistry 80, no. 4 (April 2003): 511–16. http://dx.doi.org/10.1016/s0308-8146(02)00320-5.
37
Nascimento, Maristela da Silva do, Daniela Merlo Brum, Pamela Oliveira Pena, Maria Isabel Berto, and Priscilla Efraim. "Inactivation of Salmonella during cocoa roasting and chocolate conching." International Journal of Food Microbiology 159, no. 3 (October 2012): 225–29. http://dx.doi.org/10.1016/j.ijfoodmicro.2012.08.017.
38
Jinap, Selamat, and Paul S. Dimick. "Effect of roasting on acidic characteristics of cocoa beans." Journal of the Science of Food and Agriculture 54, no. 2 (1991): 317–21. http://dx.doi.org/10.1002/jsfa.2740540220.
39
Akoa, Simon Perrez, Jules Christian Djoko Kouam, Martine Louise Ondobo, Jude Manga Ndjaga, Pierre François Djocgoue, and Pierre Effa Onomo. "Identification of Methylxanthines and Phenolic Compounds by UPLC-DAD-ESI-MS OTOF and Antioxidant Capacities of Beans and Dark Chocolate Bars from Three Trinitario×Forastero Cocoa (Theobroma cacao L.) Hybrids." Journal of Food Research 10, no. 2 (March 10, 2021): 32. http://dx.doi.org/10.5539/jfr.v10n2p32.
Анотація:
Interest on Trinitario cocoa has continuously increased due to the fact that some genotypes of this group had inherited some characters of vigorosity from Forastero and the flavor grade of Criollo. The pronounced incompatibility between Trinitario clones orientates research on the crossing of Trinitario clones with other varieties of cocoa in order to increase productivity and cocoa beans quality. Polyphenols and methylxanthines are bioactive compounds responsible for the health benefits of cocoa and cocoa based products. Cocoa is a crop with a high content of bioactive compounds in the plant kingdom. This study aims at correlating genotypes, methylxanthines and polyphenols as well as antioxidant activity of beans and dark chocolate derived from Trinitario×Forastero hybrids. Total polyphenol content and total condensed tannin contents were determined by spectrophotometric methods. Individual bioactive compounds were identified by UPLC-DAD-ESI(+)-MS both in beans and dark chocolate bar. Results showed differences within beans of dark chocolate and between beans and dark chocolate. Beans from the hybrid (♀)SNK10×(♂)IMC67 recorded the highest polyphenol content (49.18±1.55mg CatE/g) considering the two matrices. The highest concentration of condensed tannins (22.81±0.69 mgCatE/g) was recorded in beans obtained from the hybrid (♀)ICS40×(♂)UPA134. Dark chocolate bar from beans of the hybrid (♀)ICS40×(♂)UPA134 was the richest in condensed tannins (18.25±0.71 mg CatE/g). The total polyphenol and total condensed tannin contents, the chemical composition as well as the antioxidant activity could be genotype-dependent and were affected negatively during roasting. In fact, roasting decreased the polyphenol content and consequently the antioxidant activity. (-)-epicatechin, theobromine, ferulic and chlorogenic acids and their derivatives, procyanidin C1, caffeine and salicylic acid 3-O-glucose/galactose were identified in beans and/or dark chocolate.
40
Tušek, Kristina, Davor Valinger, Tamara Jurina, Tea Sokač Cvetnić, Jasenka Gajdoš Kljusurić, and Maja Benković. "Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques." Separations 11, no. 4 (April 19, 2024): 128. http://dx.doi.org/10.3390/separations11040128.
Анотація:
Theobroma cacao L. seeds, commonly known as cocoa beans, are the foundation for cocoa and chocolate production. Following harvest, these beans undergo a multi-step processing chain including fermentation, drying, roasting, and grinding. This process yields cocoa solids, cocoa butter, and cocoa powder—all fundamental ingredients in the food and beverage industry. Beyond its sensory appeal (flavor, aroma, and texture), cocoa has garnered significant interest for its potential health benefits attributed to a rich profile of bioactive compounds. Cocoa is a well-documented source of polyphenolics, specifically flavanols, alongside methylxanthines, phytosterols, and dietary fibers. These constituents have been associated with a diverse range of bioactivities, including antioxidant, anti-carcinogenic, anti-diabetic, anti-inflammatory, anti-obesity, and anti-allergenic properties, potentially contributing to overall health maintenance. Efficient extraction techniques are crucial for maximizing the recovery of these valuable bioactive components from cocoa plant material. Modern methods are continuously being explored to optimize this process. This review focuses on the established health benefits associated with the bioactive compounds present in cocoa. Additionally, it will explore and discuss contemporary approaches for the extraction of these bioactive compounds from this plant source.
41
Aldas-Morejon, Jhonnatan, Víctor Otero-Tuarez, Karol Revilla-Escobar, María Carrillo-Pisco, and Damaris Sánchez-Aguilera. "Incidence of roasting on the physical-chemical characteristics and alkaloids of the cocoa husk (Theobroma cacao) and its effect on the organoleptic properties of an infusio." Agroindustrial Science 13, no. 1 (May 2, 2023): 15–21. http://dx.doi.org/10.17268/agroind.sci.2023.01.02.
Анотація:
The objective of this study was to evaluate the incidence of roasting temperature (120, 130 and 140 °C) on the physical-chemical characteristics and husk alkaloids of three cocoa varieties (Forastero, Trinitario and CCN51) and their effect on the organoleptic properties of an infusion. The evaluation of the physical-chemical characteristics (humidity, pHand titratable acidity) was carried out according to INEN standards: 1676:2013; 1842:2013 and 381 respectively and alkaloid analysis (theobromine and caffeine) according to the reference method AOAC 980.14-1998, regarding the organoleptic analysis a 9-point hedonic test was used. This allowed determining that the roasting temperature significantly influences the physical-chemical characteristics and emphasizes that the values of the evaluated parameters decrease as the temperature rises. For alkaloids, it was shown that the type of cocoa husk had an impact on the content. In addition, high roasting temperature reduces theobromine and considerably increases caffeine. For the organoleptic analysis, it was determined that T1 (Forastero + 120 °C) obtained the highest scores in aroma, flavor and acceptability; in relation to color, T4 (Trinitario + 120 °C) stood out with the highest score. Thus, it is attributed that the presence of bitter, acid and astringent flavors in the husk is due to temperatures greater than or equal to 140 °C.
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Krysiak, W. "Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material." Grasas y Aceites 62, no. 4 (September 29, 2011): 467–78. http://dx.doi.org/10.3989/gya.114910.
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Lada, Yulius Gae, Supriyanto Supriyanto, and Purnama Darmadji. "PENGARUH PERENDAMAN BIJI KAKAO KERING DAN BAHAN ALAT SANGRAI TERHADAP SIFAT FISIK DAN PROFIL SENYAWA VOLATIL KAKAO SANGRAI SERTA SIFAT SENSORIS COKELAT BATANG YANG DIHASILKAN." Jurnal Agritech 34, no. 04 (February 11, 2015): 439. http://dx.doi.org/10.22146/agritech.9439.
Анотація:
This research aimed at evaluating the effect of dry cocoa bean soaking and roasting using various type of materials roaster instrument on the physical properties and profile of volatile compounds of roasted beans as well as sensorial attributes of chocolate bar resulted. Dry beans were soaked into water for 2 h to reduce acidity. Roasting was carried outusing several instruments that were made from aluminum, iron and clay to obtain bean moisture content of 2 – 3.5%. Texture, color, and volatile compounds profile of roasted beans as well as sensorial attributes of chocolate bar were studied. Results showed that roasting cooking period (50 minutes) using clay roasting instrument was faster and hadhighest rate of temperature increase, followed by iron (70 minutes) and aluminum (90 minutes). Dry beans soaking significantly affected beans color (L* and λE value), chocolate bar attributes particularly aroma, acid taste and bitterness, however the instrument material differences had no significant effect on those parameters. The texture of cocoa beansroasted using a roaster of aluminum was the hardest, but it was not affected by the soaking treatment. Roasting of the cocoa beans using a roaster of aluminum, iron and clay produced different profiles on volatile compounds. A roaster of clay produced groups of compounds with the total area of SPME-GC-MS chromatogram was smaller than the roasterof aluminum and iron. The produced chocolate bars through the soaking treatment and roasting using a roaster of clay was preferred by the panelists.Keywords: Soaking, materials of roaster instrument, roasted cocoa beans, volatile compounds profile, chocolate bar ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh perendaman biji kakao kering dan penyangraian menggunakan berbagai jenis bahan alat sangrai terhadap sifat fisik dan profil senyawa volatil kakao sangrai serta sifat sensoris cokelat batang yang dihasilkan. Biji kakao kering direndam menggunakan air selama 2 jam untuk mengurangi keasaman,kemudian disangrai menggunakan berbagai jenis bahan alat sangrai (alumunium, besi dan tanah liat) hingga kadar air biji kakao sangrai mencapai 2 – 3,5%. Biji kakao kering diamati dan dianalisis sifat fisik dan profil senyawa volatil biji kakao sangrai serta sifat sensoris cokelat batang. Hasil penelitian menunjukkan bahwa penggunaan alat sangrai dari tanah liat lebih cepat dalam mematangkan biji kakao kering menjadi biji sangrai (50 menit) dengan laju peningkatan suhu yang cepat dan tinggi, selanjutnya diikuti dengan alat sangrai yang terbuat dari besi (70 menit) dan alumunium (90 menit). Perlakuan perendaman biji kakao kering berpengaruh nyata terhadap warna biji sangrai (nilai L* dan λE)dan sifat sensoris cokelat batang yang dihasilkan terutama aroma cokelat, rasa asam dan pahit, sedangkan perlakuan bahan alat sangrai tidak berpengaruh nyata. Tekstur biji kakao dari hasil penyangraian menggunakan alat sangrai dari alumunium adalah paling keras, tetapi tidak dipengaruhi oleh perlakuan perendaman. Penyangraian biji kakaomenggunakan alat sangrai dari alumunium, besi dan tanah liat menghasilkan profil senyawa volatil yang berbeda. Dari kromatogram SPME-GC-MS diketahui bahwa alat sangrai dari tanah liat menghasilkan kelompok senyawa dan total luas area yang lebih kecil dibandingkan dengan alat sangrai dari alumunium dan besi. Cokelat batang yang dihasilkan melalui perendaman dan disangrai menggunakan alat sangrai dari tanah liat adalah yang paling disukai oleh panelis.Kata kunci: Perendaman, bahan alat sangrai, biji kakao sangrai, profil senyawa volatil, cokelat batang
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Fernández-Romero, Editha, Segundo G. Chavez-Quintana, Raúl Siche, Efraín M. Castro-Alayo, and Fiorella P. Cardenas-Toro. "The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa." Antioxidants 9, no. 2 (February 9, 2020): 146. http://dx.doi.org/10.3390/antiox9020146.
Анотація:
Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 °C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 °C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 °C and 50 min. Reaction rate constant ( k ) and activation energy ( E a ) were 0.02–0.10 min−1 and 24.03 J/mol for TPC and 0.02–0.13 min−1 and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation.
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Andruszkiewicz, Paweł J., Marcello Corno, and Nikolai Kuhnert. "HPLC-MS-based design of experiments approach on cocoa roasting." Food Chemistry 360 (October 2021): 129694. http://dx.doi.org/10.1016/j.foodchem.2021.129694.
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Rojas, Myriam, David Granados, Jessi Osorio та Farid Chejne. "Analysis of cocoa particle roasting process in a μ-reactor". Journal of Food Engineering 330 (жовтень 2022): 111102. http://dx.doi.org/10.1016/j.jfoodeng.2022.111102.
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Krysiak, Wiesława. "Influence of roasting conditions on coloration of roasted cocoa beans." Journal of Food Engineering 77, no. 3 (December 2006): 449–53. http://dx.doi.org/10.1016/j.jfoodeng.2005.07.013.
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De Vuyst, Luc, and Frédéric Leroy. "Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes." FEMS Microbiology Reviews 44, no. 4 (May 18, 2020): 432–53. http://dx.doi.org/10.1093/femsre/fuaa014.
Анотація:
ABSTRACT Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is performed mainly in heaps or boxes. It is made possible by a succession of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) activities. Yeasts ferment the glucose of the cocoa pulp into ethanol, perform pectinolysis and produce flavour compounds, such as (higher) alcohols, aldehydes, organic acids and esters. LAB ferment the glucose, fructose and citric acid of the cocoa pulp into lactic acid, acetic acid, mannitol and pyruvate, generate a microbiologically stable fermentation environment, provide lactate as carbon source for the indispensable growth of AAB, and contribute to the cocoa and chocolate flavours by the production of sugar alcohols, organic acids, (higher) alcohols and aldehydes. AAB oxidize the ethanol into acetic acid, which penetrates into the bean cotyledons to prevent seed germination. Destruction of the subcellular seed structure in turn initiates enzymatic and non-enzymatic conversions inside the cocoa beans, which provides the necessary colour and flavour precursor molecules (hydrophilic peptides, hydrophobic amino acids and reducing sugars) for later roasting of the cured cocoa beans, the first step of the chocolate-making.
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Mahrizal, Mahrizal, Julia Julia, and Arjuniadi Arjuniadi. "Pengembangan Aneka Produk Hilir dari Biji Kakao untuk Meningkatkan Pengetahuan dan Pendapatan Masyarakat." Prima Abdika: Jurnal Pengabdian Masyarakat 3, no. 4 (December 13, 2023): 519–28. http://dx.doi.org/10.37478/abdika.v3i4.3377.
Анотація:
The lack of understanding of cocoa farmers regarding cocoa bean processing technology and the absence of process standards for producing quality dry cocoa beans and producing downstream products are problems that need attention. Efforts to overcome the problems faced by residents of Kreb Paloh Village and Capa Paloh Village, Suyo Paloh Village and Siron Village, Paloh Village, Padang Tiji District, Pidie Regency, through PKM activities it is hoped that the community will be able to process cocoa beans which have been directly sold to collectors after harvest. become a product that has high economic value so that it can increase people's income. Methods for carrying out activities include outreach, field observations, training in processing raw material selection, fermentation of cocoa beans in wooden boxes measuring 32 cm long, 32 cm wide and 42 cm high, with a capacity of 40 kg. Wet cocoa beans in each box. Drying and processing of cocoa beans is carried out under direct sunlight to reduce the water content below 7.5%. The production of quality cocoa powder is obtained by roasting and grinding it using a flouring machine. Cocoa powder is used to produce various products ranging from chocolate bars, chocolate cake, chocolate drinks, chocolate candy and chocolate jam. Monitoring and evaluation is used to monitor and evaluate the continued implementation of hygienic and quality cocoa bean fermentation by fostered partners on an ongoing basis after the operation is complete. 95% of target partners have the capacity to produce hygienic and high quality cocoa beans. 90% of target partners can trade various products produced from cocoa beans.
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Juanda, Juanda, Zalniati Fonna Rozali, and Hanif Syahputra. "Standardisasi Waktu Kerja Pada Unit Pengolahan Kakao, Koperasi Rimbun, Pidie Jaya." Rona Teknik Pertanian 5, no. 2 (October 1, 2012): 355–63. http://dx.doi.org/10.17969/rtp.v5i2.233.
Анотація:
Standardization of Working Time at Cocoa Processing Unit, Rimbun Cooperative, Pidie JayaABSTRACT. Rimbun Cooperative is a business unit operating a chocolate factory producing several chocolate products such as cocoa fat, cocoa powder, 3 in 1 instant drinks (sachets), and chocolate bars. This research aims to measure standard times of operators in all working stations of the chocolate factory. These standards comprised the standards in roasting, peeling, pasting, pressing, powdering, powder sieving, powder mixing, dough mixing, refining, and chonching working stations. The data were directly collected using Time Study method with Stop Watch. The samples were randomly selected with five (5) repetitions; and the standard times were measured using Westinghouse Method to quantify performance and allowance factors. The result shows that standard times of operators in each working station are as follows: roasting (36 minutes), peeling (193 minutes), pasting (276 minutes), pressing (78 minutes), powdering (17 minutes), powder sieving (14 minutes), powder mixing (36 minutes), dough mixing (17 minutes), refining (30 minutes), and chonching (30 minutes). In peeling, pasting, powdering, powder sieving working stations, standard times of operators cannot be separated with working times of machines because the operators are required to run the machines (sequence). In general, standard times of operators, after calculation, are larger than direct records because during the working times, operators would not or could not use allowance factors for personal uses, such as for going to bathroom, drinking, and socializing with their colleagues as means to reduce stress or boredom.