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Physicochemical Changes of Cocoa Beans during Roasting Process
Joint Authors
García Alamilla, Ricardo
García-Alamilla, Pedro
Lagunes-Gálvez, Laura Mercedes
Barajas-Fernández, Juan
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-07-02
Country of Publication
Egypt
No. of Pages
11
Abstract EN
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.
American Psychological Association (APA)
García-Alamilla, Pedro& Lagunes-Gálvez, Laura Mercedes& Barajas-Fernández, Juan& García Alamilla, Ricardo. 2017. Physicochemical Changes of Cocoa Beans during Roasting Process. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-11.
https://search.emarefa.net/detail/BIM-1175809
Modern Language Association (MLA)
García-Alamilla, Pedro…[et al.]. Physicochemical Changes of Cocoa Beans during Roasting Process. Journal of Food Quality No. 2017 (2017), pp.1-11.
https://search.emarefa.net/detail/BIM-1175809
American Medical Association (AMA)
García-Alamilla, Pedro& Lagunes-Gálvez, Laura Mercedes& Barajas-Fernández, Juan& García Alamilla, Ricardo. Physicochemical Changes of Cocoa Beans during Roasting Process. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-11.
https://search.emarefa.net/detail/BIM-1175809
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175809