Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.)
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Date
2015-01
Authors
ZZAMAN, WAHIDU
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Abstract
Roasting is one of the most important heat treatment that is usually undertaken to
develop the characteristic color, flavour, as well as the palatability of cocoa beans.
Cocoa beans are the primary raw material used for manufacturing chocolate and
chocolate-based products. In this study, superheated steam and convectional methods
were used to roast cocoa beans at 150, 200 and 250 0C for 0, 10, 30 and 50 min. The
changes occurred in the moisture content, colors (L*, a*, b* and BI), textural
properties (hardness and fracturability), antioxidant compound and their activities,
and flavor active compounds of the cocoa beans were investigated. Superheated
steam at 200 0C for 10 min. showed desirable color whereas at 150 0C for 10 min.
maintained high total phenol content (47.46 mg GAE/g) among treatments. The
roasted flavor active compound especially pyrazines (52.78 %) was significantly
higher at 200 0C for 10 min. using superheated steam roasting.
Response surface methodology (RSM) was used to optimize the roasting
conditions using superheated steam based on the color, flavor and antioxidant
properties. Numerical optimization and superimposed contour plots suggested the
optimal roasting conditions to be 180 0C for temperature with 16 min. of roasting
time.
The results exhibited significantly higher free fatty acid (2.80 % oleic acid),
peroxide (1.85 MeqO2/kg) and p-Anisidine value (0.66) levels in conventionally
roasted samples. The conventional roasting method degraded the fatty acids and
important triglycerides significantly compared to the superheated-steam roasting.
Superheated-steam-roasted samples exhibited finer crystals than did conventionally
roasted and raw beans.
Based on the results obtained from this study, it is concluded that superheated
steam can be used as an innovative method to roast cocoa beans to produce high
quality cocoa products. Therefore, the introduction of this novel method is expected
to bring interest for roasting process of cocoa beans that may be beneficial to
consumers as well as to industries.
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Keywords
Effect Of Superheated Steam Roasting , On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.)