Journal
FUTURE FOODS
Volume 5, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fufo.2021.100108
Keywords
Cocoa tea; Sensory analysis; Antioxidants; Methylxanthines; Mycotoxins
Categories
Funding
- Benns Chocolate Factory Sdn. Bhd.
Ask authors/readers for more resources
Cocoa bean hulls, the major by-product of chocolate production, possess antioxidant properties and can withstand high roasting temperatures. Regional differences contribute to the unique flavor profile and antioxidant properties of cocoa bean hulls.
Cocoa nibs are the main ingredient for chocolate production while cocoa bean hulls are the major by-product. Uniqueness of this study is that we investigate the antioxidant content and activity of single origin cocoa bean hulls compared to nibs based on their total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity (DPPH Assay), ferric reducing powder (FRAP), and ferrous ion chelating (FIC) ability, thus highlighting regional differences. Venezuela raw cocoa bean hull had the highest antioxidant properties and these properties can tolerate roasting up to 100 degrees C. Roasting temperature influences both the antioxidant properties and the flavor profile of the resulting cocoa tea. Of the 105 respondents of the hedonic survey, 67.64% indicated that they would buy our cocoa tea. Cocoa tea made from Malaysia and Venezuela origin had a higher theobromine content and a much lower caffeine content compared to green tea. In all cases, cocoa tea made primarily from the cocoa bean hull is safe for consumption as the Aflatoxin (B1, B2, G1, G2), Ochratoxin A, and pesticides residues were not detected within the detection limits (0.001 mg/kg and 0.005 mg/kg). It can be concluded that regional differences give a unique flavor profile to the cocoa bean hull and there were differences in terms of antioxidant properties.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available