Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.)

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dc.contributor.authorZZAMAN, WAHIDU
dc.date.accessioned2016-05-03T02:31:40Z
dc.date.available2016-05-03T02:31:40Z
dc.date.issued2015-01
dc.description.abstractRoasting 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1952
dc.subjectEffect Of Superheated Steam Roastingen_US
dc.subjectOn Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.)en_US
dc.titleEffect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.)en_US
dc.typeThesisen_US
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