Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa

The roasting process can modulate sensory and physicochemicalcharacteristicsof cocoa. This study compared the chemical characteristics of cocoanibs roasted by a convective oven [slow roasting (SR)] vs cocoanibs roasted in a fluidized bed roaster [fast roasting (FR)]at two temperatures (120 and 140 & DEG;C). The contents of sugars,free amino acids (FAAs), polyphenols, acrylamide, 5-hydroxymethylfurfural,and melanoidins were monitored. Roasting reduced fructose, glucose,and sucrose contents by 95, 70, and 55%, respectively. The concentrationof total FAAs was reduced up to 40% at 140 & DEG;C. The FAA profilerevealed that FR favored the reactivity of some amino acids (Leu,Lys, Phe, and Val) relevant in the formation of aroma compounds andmelanoidins. FR resulted in the generation of more intense brown melanoidins,a significant increase in catechin content, a higher formation ofacrylamide, and a lower formation of 5-hydroxymethylfurfural in cocoacompared to SR.

Automated summary

This study compared the chemical characteristics of cocoa nibs roasted by a convective oven (slow roasting) vs cocoa nibs roasted in a fluidized bed roaster (fast roasting) at two temperatures (120 and 140°C). The results showed that fast roasting favored the reactivity of certain amino acids and led to the generation of more intense brown melanoidins, higher catechin content, increased formation of acrylamide, and reduced formation of 5-hydroxymethylfurfural in cocoa compared to slow roasting.