Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed cocoa cotyledon

Zzaman, Wahidu; Sifat, Saad Al-din

doi:10.1016/j.sjbs.2023.103562

Cited by 2 publications

(7 citation statements)

References 28 publications

(34 reference statements)

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“…antioxidants using the DPPH method of cocoa extract processed by superheated steam roasting were significantly (p <0.05) greater (58.37%) than convection roasting (29.65%) [25]. Convection roasting had a FRAP value which was 15.76 lM/g lower than superheated steam roasting 25.83 lM/g [25]. Both methods removed the antioxidant properties of roasted seeds, but the radical degradation rates of TPC, TFC, FRAP, and DPPH free radical activity were significantly (p <0.05) greater in convection roasting than in superheated steam roasting [25] because during conventional roasting the cytoplasmic tissue is almost completely destroyed and organelle damage occurs, while during superheated steam roasting, the seeds experience swelling and loosening and affecting the development of the seeds.…”

Section: Antioxidantmentioning

confidence: 88%

“…In addition, the research found that the superheated steam method contained 7.14 mg/100 g with the TFC antioxidant activity method compared to the content value of convection roasting, which is 5.86 mg/100 g, conventional roasting, which is significantly (p <0.05) higher than superheated steam roasting [25]. antioxidants using the DPPH method of cocoa extract processed by superheated steam roasting were significantly (p <0.05) greater (58.37%) than convection roasting (29.65%) [25]. Convection roasting had a FRAP value which was 15.76 lM/g lower than superheated steam roasting 25.83 lM/g [25].…”

Section: Antioxidantmentioning

confidence: 94%

“…It is known that the superheated steam method and convection roasting of cocoa reduce the antioxidant properties of roasted cocoa beans. The rate of decrease in antioxidant activity is applied using several methods such as TFC, TPC, FRAP, and DPPH, all methods were significantly (p<0.05) greater with convection roasting than with superheated steam roasting [25]. In addition, the research found that the superheated steam method contained 7.14 mg/100 g with the TFC antioxidant activity method compared to the content value of convection roasting, which is 5.86 mg/100 g, conventional roasting, which is significantly (p <0.05) higher than superheated steam roasting [25].…”

Section: Antioxidantmentioning

confidence: 98%

“…The rate of decrease in antioxidant activity is applied using several methods such as TFC, TPC, FRAP, and DPPH, all methods were significantly (p<0.05) greater with convection roasting than with superheated steam roasting [25]. In addition, the research found that the superheated steam method contained 7.14 mg/100 g with the TFC antioxidant activity method compared to the content value of convection roasting, which is 5.86 mg/100 g, conventional roasting, which is significantly (p <0.05) higher than superheated steam roasting [25]. antioxidants using the DPPH method of cocoa extract processed by superheated steam roasting were significantly (p <0.05) greater (58.37%) than convection roasting (29.65%) [25].…”

Section: Antioxidantmentioning

confidence: 98%

“…Melanoidin (pigment) that is brown in brown powder will give a degree of liking to the color formed [24]. But on research [25] roasting is a critical phase in producing high quality cocoa products such as chocolate and the roasting method is defined as the main variable affecting antioxidant and microstructural properties. It is known that the superheated steam method and convection roasting of cocoa reduce the antioxidant properties of roasted cocoa beans.…”

Section: Antioxidantmentioning

confidence: 99%

See 4 more Smart Citations

An overview: the effect of fermentation and roasting methods on cocoa quality

Awaliyah,

Langkong,

Syarifuddin

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Cocoa is Indonesia’s most important commodity and one that can contribute to economic development but has a problem, which is the low quality of cocoa produced. Differences in cocoa type, roasting and fermentation affect the quality content of cocoa such as antioxidants, free fatty acid and the fat profile of cocoa. Of the different methods of cocoa bean processing that affect the changes in antioxidant compounds are fermentation and roasting. Fermentation is best with 6 days in producing the aroma flavor of cocoa precursors and bulk cocoa type with an optimal time of 5-7 and fine cocoa type with an optimal time of 3-4 days. Superheated steam method slows down the rate of decline in antioxidant content, this condition is different from the conventional roasting method commonly used because it removes a lot of cocoa antioxidant content and accelerates the decline in antioxidant activity. Non-fermentation treatment results in low free fatty acid values while fermentation treatment can increase free fatty acid content but can be controlled by the addition of alkalization. on the fat profile geographical location such as differences in country of origin affects the content of fatty acid composition but fermentation and roasting processes has no significant effect on the fatty acid composition of cocoa.

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Section: Antioxidantmentioning

confidence: 88%

Section: Antioxidantmentioning

confidence: 94%

Section: Antioxidantmentioning

confidence: 98%

Section: Antioxidantmentioning

confidence: 98%

Section: Antioxidantmentioning

confidence: 99%

See 3 more Smart Citations

An overview: the effect of fermentation and roasting methods on cocoa quality

Awaliyah,

Langkong,

Syarifuddin

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Effects of high pressure processing on the biosynthesis of γ-aminobutyric acid in cocoa beans fermented with Lactobacillus senmaizukei

Lin,

Huang,

Song

et al. 2024

Preprint

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Effects of high-pressure processing (HPP) pretreatment and inoculation with or without Lactobacillus senmaizukei (LS) on γ-aminobutyric acid (GABA) free amino acid content, glutamic acid (Glu) decarboxylase (GAD) activity, microflora, and physicochemical properties of the cocoa beans were investigated during fermentation, and microstructural changes of cocoa beans were observed through scanning electron microscopy (SEM). Raw cocoa beans had a GABA content of 21.12 mg/100 g, which increased to 31.26 mg/100 g after spontaneous (SPO) fermentation, while in HPP-LS fermented cocoa beans can be significantly increased to 66.35 mg/100g, due to higher GAD activity by ≥ 3-fold, which can improved the conversion efficiency of Glu to GABA. Therefore, the Glu content of HPP-LS cocoa beans dropped from 72.6 mg/100g to 26.1mg/100g at the end of the fermentation. Microbiological analysis showed that HPP-treatment altered the natural microbiomes of cocoa beans and reduced the counts of yeast and lactic acid bacteria. During the first 24 h of fermentation, yeast remained the dominant species in the presence/absence of LS inoculation. After 48 h, Lactobacillus spp. replaced yeast as the dominant species and acetic acid bacteria reached their maximum count after 120 h. After 72 h, the fermentation index of the HPP–LS cocoa beans was 1.02, whereas that of the SPO fermentation group reached 1.02 after 96 h; thus, HPP pre-treatment and LS inoculation reduced the fermentation time. HPP was shown to disrupt the microstructure of cocoa beans in SEM, increasing the probability of contact between GAD and Glu and upregulating GABA production. This findings can be used to evaluate the feasibility of producing GABA-enriched cocoa beans for functionality chocolate products development.

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Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed cocoa cotyledon

Cited by 2 publications

References 28 publications

An overview: the effect of fermentation and roasting methods on cocoa quality

An overview: the effect of fermentation and roasting methods on cocoa quality

Effects of high pressure processing on the biosynthesis of γ-aminobutyric acid in cocoa beans fermented with Lactobacillus senmaizukei

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