The Influence of the Couple Temperature/Duration of Roasting on the Quantity of Extracted Butter

Authors:Daniel Kent, David Graham, Robert Durand

Abstract


Cocoa beans are mainly composed of cocoa butter (50-55% of the total mass) and have important socio-economic significance due to their physicochemical properties in the food processing, cosmetics, pharmaceutical and chemical industries. Roasting can affect the amount of butter extracted. The Central Composite Design (CCD) method was used to study the effect of coupling temperature/duration on the amount of butter extracted. A total of 13 couples were tested. The results showed that the roasting conditions significantly affected the amount of butter added. Optimum coupling temperature–duration of 125℃ / 57 minutes and 140℃ / 40 minutes, the extraction rate is about 25%. However, the cocoa butter obtained exhibits a wide variety in terms of texture, color and odor characteristics. The physical and chemical properties of the extracted butter have no effect on the roasting conditions. Both iodine and saponification indices are within the standard range.

Full Text:

PDF

References


Adabe, K.E., Ngo-Samnick, E.L., 2014. Production et transformation du cacao [Production and transformation of cocoa]. Cameroun, Collection Pro-Agro, pp. 44.

Farah, D.M.H., Zaibunnisa, A.H., Misnawi, 2012. Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide. Int. Food Res. J. 19, 1355–1359.

Hamilton, R.J., Rossel, J.B., 1986. Analysis of Oils and Fats. Elsevier Publishers, New York, pp. 12–42.

Jacquot, C., J. Petit, F. Michaux, E.C. Montes, J. Dupas, V. Girard, A. Gianfrancesco, J. Scher and C. Gaiani. 2016. Cocoa powder surface composition during aging: A focus on fat. Powder Technology, 292: 195-202.

Konan, A.G., Nindjin, C., Agbo, N.G., Otokoré, D.N., 2003. Paramètres de qualité des produits de l’igname en milieu urbain de la Côte d’Ivoire [Quality parameters of cocoyam products in urban areas of Ivory Coast]. Agron. Afr. N° spécial/Octobre 2003, 15–28.

Krysiak, W. 2011. Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material. Grasas Y Aceites, 62 (4): 467-478.

Lam, T.V.H., L. Vanlerberghe, T.T. Ha, K. Dewettinck and K. Messens. 2015. Comparative evaluation of six extraction methods for DNA quantification and PCR detection in cocoa and Cocoa-Derived products. Food Biotechnology, 29 (1): 1-19.

Misnawi, Teguh, W., 2010. Cocoa Chemistry and Technology (Roles of Polyphenols and enzymes reactivation in flavour development of under-fermented cocoa beans. Lambert Academic Publishing, 66–69.

Morrison, M.C., P. Mulder, P.M. Stavro, M. Saurez, A. Arola-Arnal, W. van Duyvenvoorde, T. Kooistra, P.Y. Wielinga and R. Kleemann. 2015. Replacement of dietary saturated fat by PUFA-Rich pumpkin seed oil attenuates Non-Alcoholic fatty liver disease and atherosclerosis development, with additional health effects of virgin over refined oil. Plos One, 10 (e01391969)

Mounjouenpou, P., Mbang, J., Guyot, B., Guiraud, J.P., 2012. Traditional procedures of cocoa processing and occurrence of ochratoxin – a in the derived products. J. Chem. Pharm. Res. 4, 1332–1339.

Zhen, S. and W. Gao. 2017. Geological tourist route planning of Henan province based on geological relics zoning. Geology, Ecology, and Landscapes, 1 (1): 66-69.

Zzaman, W., R. Bhat and T.A. Yang. 2017. Impact of convectional and superheated-steam roasting on the physicochemical and microstructural properties of cocoa butter extracted from cocoa beans. Journal of Food Processing and Preservation, 41 (e130054).


Refbacks

  • There are currently no refbacks.