Effect of Roasting on Physicochemical Properties of Cocoa Beans | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 1, Volume 16, Issue 2, December 2019, Page 1-7 PDF (726.64 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2019.14658.1012 | ||||
 View on SCiNiTO | ||||
| Author | ||||
mohamed m youssef 
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| Food Science and Technology Faculty of Agriculture - Alexandria University | ||||
| Abstract | ||||
| Cocoa beans (Theorem cocoa) are the main raw materials used in chocolate manufacture. Roasting is the most important technological process in production of cocoa products. It is the main process in the development of aroma and taste of cocoa beans. Maillard reaction and Strekher degradation take place during roasting process, where the flavour compounds of cocoa are produced. It was found that roasting temperatures at a range from 90 to 110°C were optimum for producing high quality chocolate, by using the Response Surface Methodology (RSM). The desirable flavour components of cocoa beans are developed due to the pyrazines which are produced during roasting process. This process affects the chemical composition (protein, fat, carbohydrates, ash, minerals and vitamins) of cocoa beans. The stability of polyphenols in cocoa beans is influenced by the conditions of the roasting process. Roasting causes a decrease in the polyphenols content of cocoa beans up to 98%. The roasting process of cocoa beans should be optimized (temperature and time) to produce final products of high quality. | ||||
| Keywords | ||||
| Cocoa beans; roasting; flavour; pyrazines; chocolate | ||||
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