Format

Send to

Choose Destination
Heliyon. 2018 Mar 1;4(2):e00533. doi: 10.1016/j.heliyon.2018.e00533. eCollection 2018 Feb.

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans.

Author information

1
School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O BOX 563, Buea, Cameroon.
2
Department of Biochemistry, Faculty of Science, University of Dschang, P.O BOX 67, Dschang, Cameroon.
3
University of Maroua, Faculty of Science, Department of Biological Sciences, P.O. Box 814, Maroua, Cameroon.
4
University of Buea, Faculty of Science, Department of Biochemistry, P.O. Box 63 Buea, Buea, Cameroon.
5
CSIR-Indian Institute of Chemical Technology, Centre for Lipid Research, Tarnaka, Hyderabad 500007, India.

Abstract

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. The analysis of oil showed that oven and traditional roasting significantly increase (p < 0.05) the peroxide and thiobarbituric acid values of cocoa butter and that traditional roasting samples were the most deteriorated. Oven and traditional roasting for 10 min reduce the iodine value of the oil, but increase its acidity. The proximate and mineral composition of cocoa beans was also seriously affected during cooking. Drying and oven roasting for 5 and 10 min; and drying and traditional roasting for 5 min appear to be the best processing methods of cocoa beans for production of cocoa based foods like chocolate.

KEYWORDS:

Food science

Supplemental Content

Full text links

Icon for Elsevier Science Icon for PubMed Central
Loading ...
Support Center