Effect of Roasting Conditions on the Browning Index and Appearance Properties of Pulp Pre-Conditioned and Fermented Cocoa (Theobroma Cacao) Beans

Abstract

several physical and chemical changes occur in the cocoa beans such as evaporation of volatile acids, causing reduction in the acidity hence reducing the sourness as well as bitterness of the cocoa beans. These changes lead to the production of desirable chocolate flavours and colour [2] by maillard reaction. The flavour precursors viz., free amino acids, short-chain peptides, and reducing sugars [3,4] produced during fermentation interact during the roasting to produce the desirable flavour compounds such as pyrazine, alcohols, esters, aldehydes, ketones, furans, thiazoles, pyrones, acids, imines, amines, oxazoles, pyroles, and ethers [5-8]. The quality of the flavours produced is dependent on several factors, such as the origin of the beans, period of harvesting, postharvest treatment, variety and the roasting conditions [4,9-14].

Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells

“…In unroasted samples (T1), the average content of total polyphenols was 45.50 mg GAE g −1 DFW , values that are similar to other cocoa varieties planted in Colombia [43,45], with the only exception being sample 4 which presented higher contents (over 80 mg GAE g −1 DFW ). These are more similar to the values found in other studies carried out on varieties planted in Ghana, as well as in other varieties planted in Colombia [44,46]. It is important to point out that these results may have been affected by the fact that each single phenol shows a different response to the Folin-Ciocalteau reagent [14].…”

“…After fermentation and drying treatment (T1), the anthocyanin concentration was between 0.17 and 3.36 mg g −1 DFW , with an average value of 1.02 mg g −1 DFW ; these pigments disappeared during fermentation [11], reaching low values on the sixth day of fermentation, and they are a good parameter to determine the progress or status of the fermentation. The contents found are similar to other cocoa varieties from Colombia [43], but inferior to those found in other studies conducted on Ghana cocoa varieties [44]. In unroasted samples (T1), the average content of total polyphenols was 45.50 mg GAE g −1 DFW , values that are similar to other cocoa varieties planted in Colombia [43,45], with the only exception being sample 4 which presented higher contents (over 80 mg GAE g −1 DFW ).…”

Roasting conditions for preserving cocoa flavan‐3‐ol monomers and oligomers: interesting behaviour of Criollo clones

“…Low‐temperature roasting has recently been proposed as an alternative preventing excessive degradation of native polyphenols. Several studies have confirmed severe loss of total polyphenols through usual roasting . Having shown that (−)‐catechin is formed from native (−)‐epicatechin by epimerisation, Cooper et al .…”

Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction

“…Cocoa-derived foods, such as cacao powder and cacao nibs, are rich in phenolic compounds and have been widely studied globally (Wollgast and Anklam, 2000). The polyphenols identified from cacao nibs comprise three groups: catechins or flavan-3-ols, anthocyanins, and proanthocyanidins or leucoanthocyanins (Afoakwa et al, 2015). Consequently, the addition of cacao nibs is expected to extend the shelf-life of the milk beverage.…”