Journal
FOOD RESEARCH INTERNATIONAL
Volume 63, Issue -, Pages 328-343Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2014.04.053
Keywords
Cocoa butter; Roasting; GC/FID; Trans fatty acids
Categories
Funding
- National Center of Science [N N312 1020 38]
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Cocoa butter is responsible for physico-chemical, theological and sensory properties of chocolates. Forastero cocoa beans are rich in cocoa butter. Roasting of cocoa beans is an essential step of their processing, giving rise to many desirable transformations. On the other hand, it causes changes in certain valuable ingredients including also cocoa butter. This article studies the influence of roasting conditions, i.e. temperature, humidity and flow velocity of roasting air, on the fatty acid composition, peroxide value and content of conjugated dienes and trienes in cocoa butter extracted from cocoa beans. Generally, in most cases roasting did not increase the peroxide value. In the constant conditions due to obtained results of PV, CD and CT values it is recommended to roast cocoa beans at the temperature of 150 degrees C, I m/s air velocity and 5% relative humidity. In the variable conditions lower values of PV, CD and CT were achieved when cocoa beans were roasted in variants with changing temperature from 150 degrees C to 135 degrees C or with changing air velocity from 1 to 0.5 m/s. Generally, the roasting process substantially did not change the content of each fatty acid, regardless of the applied conditions. (C) 2014 Elsevier Ltd. All rights reserved.
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