Effect of roasting on physicochemical properties of cocoa beans : an overview
Other Title(s)
تأثير التحميص على بعض الصفات الفيزيوكيماوية لبذور الكاكاو : نظرة شاملة
Source
Alexandria Journal of Food Science and Technology
Issue
Vol. 16, Issue 2 (31 Dec. 2019), pp.1-7, 7 p.
Publisher
The Scientific Society of Food Industry
Publication Date
2019-12-31
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
Cocoa beans (Theorem cocoa) are the main raw materials used in chocolate manufacture.
Roasting is the most important technological process in production of cocoa products.
It is the main process in the development of aroma and taste of cocoa beans.
Maillard reaction and Strekher degradation take place during roasting process, where the flavour compounds of cocoa are produced.
It was found that roasting temperatures at a range from 90 to 110°C were optimum for producing high quality chocolate, by using the Response Surface Methodology (RSM).
The desirable flavour components of cocoa beans are developed due to the pyrazines which are produced during roasting process.
This process affects the chemical composition (protein, fat, carbohydrates, ash, minerals and vitamins) of cocoa beans.
The stability of polyphenols in cocoa beans is influenced by the conditions of the roasting process.
Roasting causes a decrease in the polyphenols content of cocoa beans up to 98 %.
The roasting process of cocoa beans should be optimized (temperature and time) to produce final products of high quality.
American Psychological Association (APA)
Yusuf, Muhammad Mahmud& Abu Bakr, Taysir Mahmud. 2019. Effect of roasting on physicochemical properties of cocoa beans : an overview. Alexandria Journal of Food Science and Technology،Vol. 16, no. 2, pp.1-7.
https://search.emarefa.net/detail/BIM-956103
Modern Language Association (MLA)
Yusuf, Muhammad Mahmud& Abu Bakr, Taysir Mahmud. Effect of roasting on physicochemical properties of cocoa beans : an overview. Alexandria Journal of Food Science and Technology Vol. 16, no. 2 (Dec. 2019), pp.1-7.
https://search.emarefa.net/detail/BIM-956103
American Medical Association (AMA)
Yusuf, Muhammad Mahmud& Abu Bakr, Taysir Mahmud. Effect of roasting on physicochemical properties of cocoa beans : an overview. Alexandria Journal of Food Science and Technology. 2019. Vol. 16, no. 2, pp.1-7.
https://search.emarefa.net/detail/BIM-956103
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 4-6
Record ID
BIM-956103