Cocoa bean carbohydrates: roasting-induced changes and polymer interactions

Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

“…It is assumed that the color of the raw beans comes from polyphenolic compounds and anthocyanins which, during fermentation process, form poly-condensate products responsible for the typical brown color of cocoa beans. During the roasting process, other changes occur, which are caused by oxidation and polymerization reactions of polyphenols and the decomposition of proteins, Maillard and starch dextrinization reactions (Redgwell et al, 2003). Misnawi et al (2005) studied changes in the polyphenols ability to produce astringency during cocoa beans roasting.…”

Changes in physicochemical characteristics and antioxidant activities of Jerusalem artichoke tea infusions resulting from different production processes

“…These processes can weaken the binding power of plant tissues through heat treatment and increased solubility due to decomposition of plant cell walls. In addition, these processes change the chemical components of plants by the browning reaction, interactions between materials, and processes that facilitate biological activities and leaching of water soluble solids (4,5).…”

Optimization of the roasting temperature and time for preparation of coffee-like maize beverage using the response surface methodology

“…Optimal required roasting temperatures and times are dependent on several factors, such as the degree of roast required, the roaster type, and the type, variety, maturity, and moisture content of the raw material (Mendes, de Menezes, Aparecida, & da Silva, 2001). The effects of roasting conditions on chemical components in Cassia occidentalis seeds (Medoua & Mbofung, 2007), cocoa beans (Redgwell, Trovato, & Curti, 2003), coconuts (Jayalekshmy & Mathew, 1990), coffee beans (Deshpande & Aguilar, 1975;Oliveira, Franca, Gloria, & Borges, 2005), hazelnuts (Ozdemir et al, 2001), Perilla frutescens seeds (Longvah & Deosthale, 1998), pistachio nuts (Yazdanpanah, Mohammadi, Abouhossain, & Cheraghali, 2005), soybean (Kato et al, 1981;Lee & Lee, 2009), wheat, barley, and green gram (Gahlawat & Sehgal, 1993) were analyzed. In addition, the effects on the colour of hazelnuts (Ozdemir & Devres, 2000), cocoa beans (Krysiak, 2006) and peanuts (Moss & Otten, 1989); on the textures of coffee beans (Pittia, Rosa, & Lerici, 2001), hazelnuts (Saklar, Ungan, & Katnas, 1999) and sesame seeds (Kahyaoglu & Kaya, 2006); on the storability of peanuts (Cammerer & Kroh, 2009); and on extraction efficiency of cocoa butter (Asep et al, 2008) and sesame seed oils (Kikugawa, Arai, & Kurechi, 1983) have been reported.…”