Kinetic Studies on Cocoa Roasting Including Volatile Characterization
نویسندگان
چکیده
منابع مشابه
Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material
Cocoa beans are the basic raw material for the production of chocolate and other chocolate products. To obtain these products, the seeds must be subjected to a complicated technological process in which one of the key steps is roasting. A widely used method of roasting cocoa beans is convection roasting which is based on subjecting the raw beans to a flow of hot air in the temperature range bet...
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The effects of particle size, fermentation, roasting time and roasting temperature of cocoa nibs on cocoa butter extraction using supercritical fluid technology were studied. The effect of particle size was studied using cocoa liquor (D = 0.074 mm), ground cocoa nib (D = 0.25–0.50 mm and 1.0–1.2 mm) and whole cocoa nibs at 35 MPa, 60 C and flow rate of 2 ml/min using supercritical carbon dioxid...
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Cocoa seeds were roasted at 120oC for 10 and 20 minutes were ground to a fine paste to obtain cocoa liquor. Cocoa fudge samples were prepared using the prepared liquor cocoa butter, sugar and lecithin. The two samples were analyzed for their physicochemical and sensory properties. The results of the study reveal that the roasting duration has a significant influence on both the properties. An i...
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The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. The analysis of oil showed that oven ...
متن کاملChanges in key aroma compounds of Criollo cocoa beans during roasting.
Application of a comparative aroma extraction dilution analysis on unroasted and roasted Criollo cocoa beans revealed 42 aroma compounds in the flavor dilution (FD) factor range of 1-4096 for the unroasted and 4-8192 for the roasted cocoa beans. While the same compounds were present in the unroasted and roasted cocoa beans, respectively, these clearly differed in their intensity. For example, 2...
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ژورنال
عنوان ژورنال: ACS food science & technology
سال: 2022
ISSN: ['2692-1944']
DOI: https://doi.org/10.1021/acsfoodscitech.1c00481