Physicochemical Changes of Cocoa Beans during Roasting Process
During cocoa beans roasting, there are physicochemical changes that develop the chocolate quality attributes. Roasting systems have a particular influence on the development of these characteristics, and the effects of operation variables for each system must be evaluated. The objective of this stud...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/2969324 |
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| _version_ | 1832559078240419840 |
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| author | Pedro García-Alamilla Laura Mercedes Lagunes-Gálvez Juan Barajas-Fernández Ricardo García-Alamilla |
| author_facet | Pedro García-Alamilla Laura Mercedes Lagunes-Gálvez Juan Barajas-Fernández Ricardo García-Alamilla |
| author_sort | Pedro García-Alamilla |
| collection | DOAJ |
| description | During cocoa beans roasting, there are physicochemical changes that develop the chocolate quality attributes. Roasting systems have a particular influence on the development of these characteristics, and the effects of operation variables for each system must be evaluated. The objective of this study was to evaluate the effect of roasting time and temperature in a rotatory system on cocoa beans physicochemical parameters of quality as moisture, water activity, pH, total acidity, color (L⁎,a⁎,b⁎), total phenolic content (TPC), and DPPH radical capacity. Cocoa beans were roasted as a function with a central rotatable design with 22 + 5 central points and 4 axial points (-1.414, -1, 0, +1, and +1,414) and a response surface methodology was applied. Temperature and time levels were 110–170°C and 5–65 minutes, respectively. The effect of the variables was nonlinear and modeled with a second-order response polynomial. Roasting time and temperature presented a significative effect (p<0.05) on the response variables except for both TPC and DPPH radical capacity in aqueous extract. |
| format | Article |
| id | doaj-art-6d721ad99647419ea27af3efb3313f4c |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-6d721ad99647419ea27af3efb3313f4c2025-02-03T01:30:53ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/29693242969324Physicochemical Changes of Cocoa Beans during Roasting ProcessPedro García-Alamilla0Laura Mercedes Lagunes-Gálvez1Juan Barajas-Fernández2Ricardo García-Alamilla3Laboratorio de Ingeniería de Procesos, División Académica de Ciencias Agropecuarias (DACA), Universidad Juárez Autónoma de Tabasco (UJAT), Carretera Villahermosa-Teapa Km. 25, La Huasteca, 86280 Centro, TAB, MexicoLaboratorio de Ingeniería de Procesos, División Académica de Ciencias Agropecuarias (DACA), Universidad Juárez Autónoma de Tabasco (UJAT), Carretera Villahermosa-Teapa Km. 25, La Huasteca, 86280 Centro, TAB, MexicoDivisión Académica de Ingeniería y Arquitectura (DAIA), Universidad Juárez Autónoma de Tabasco (UJAT), Carretera Cunduacán-Jalpa de Méndez Km. 1, Col. La Esmeralda, Cunduacán, TAB, MexicoInstituto Tecnológico de Ciudad Madero (ITCM), Juventino Rosas esq. Jesús Urueta, Col. Los Mangos, 89440 Ciudad Madero, TAMPS, MexicoDuring cocoa beans roasting, there are physicochemical changes that develop the chocolate quality attributes. Roasting systems have a particular influence on the development of these characteristics, and the effects of operation variables for each system must be evaluated. The objective of this study was to evaluate the effect of roasting time and temperature in a rotatory system on cocoa beans physicochemical parameters of quality as moisture, water activity, pH, total acidity, color (L⁎,a⁎,b⁎), total phenolic content (TPC), and DPPH radical capacity. Cocoa beans were roasted as a function with a central rotatable design with 22 + 5 central points and 4 axial points (-1.414, -1, 0, +1, and +1,414) and a response surface methodology was applied. Temperature and time levels were 110–170°C and 5–65 minutes, respectively. The effect of the variables was nonlinear and modeled with a second-order response polynomial. Roasting time and temperature presented a significative effect (p<0.05) on the response variables except for both TPC and DPPH radical capacity in aqueous extract.http://dx.doi.org/10.1155/2017/2969324 |
| spellingShingle | Pedro García-Alamilla Laura Mercedes Lagunes-Gálvez Juan Barajas-Fernández Ricardo García-Alamilla Physicochemical Changes of Cocoa Beans during Roasting Process Journal of Food Quality |
| title | Physicochemical Changes of Cocoa Beans during Roasting Process |
| title_full | Physicochemical Changes of Cocoa Beans during Roasting Process |
| title_fullStr | Physicochemical Changes of Cocoa Beans during Roasting Process |
| title_full_unstemmed | Physicochemical Changes of Cocoa Beans during Roasting Process |
| title_short | Physicochemical Changes of Cocoa Beans during Roasting Process |
| title_sort | physicochemical changes of cocoa beans during roasting process |
| url | http://dx.doi.org/10.1155/2017/2969324 |
| work_keys_str_mv | AT pedrogarciaalamilla physicochemicalchangesofcocoabeansduringroastingprocess AT lauramercedeslagunesgalvez physicochemicalchangesofcocoabeansduringroastingprocess AT juanbarajasfernandez physicochemicalchangesofcocoabeansduringroastingprocess AT ricardogarciaalamilla physicochemicalchangesofcocoabeansduringroastingprocess |