Citation
Aznie Aida Ahmad, . and Suzannah Sharif, . (2006) Pilot plant alkalization and roasting trials utilizing potassium carbonate on Malaysian cocoa nibs. [Proceedings Paper]
Abstract
Alkalization is an important processing step in the cocoa industry. Alkalization is usually carried out on cocoa nibs and resulted in a darker color and a milder taste. The alkalization process involves the addition of alkaline solution and the cocoa nibs are allowed to react with the alkaline at a controlled temperature pressure and time. A two-level factorial design with three parameters was carried out to study the effect of alkalization parameters on the cocoa liquor properties. The parameters examined were potassium carbonate concentration 1 and 2 water added 15 and 25 and roasting temperature 130C and 145C. The alkalization and roasting was conducted in a 15kg pilot plant scale roaster. The variables studied include pH moisture content color particle size and sensory evaluation. Statistical analysis indicate that only 'b' value and bitter note were significantly affected. 'b' value was affected by temperature while bitter note was affected by both water and temp.
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Abstract
Alkalization is an important processing step in the cocoa industry. Alkalization is usually carried out on cocoa nibs and resulted in a darker color and a milder taste. The alkalization process involves the addition of alkaline solution and the cocoa nibs are allowed to react with the alkaline at a controlled temperature pressure and time. A two-level factorial design with three parameters was carried out to study the effect of alkalization parameters on the cocoa liquor properties. The parameters examined were potassium carbonate concentration 1 and 2 water added 15 and 25 and roasting temperature 130C and 145C. The alkalization and roasting was conducted in a 15kg pilot plant scale roaster. The variables studied include pH moisture content color particle size and sensory evaluation. Statistical analysis indicate that only 'b' value and bitter note were significantly affected. 'b' value was affected by temperature while bitter note was affected by both water and temp.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | 5 ill. 1 table 4 ref. |
| AGROVOC Term: | THEOBROMA CACAO |
| AGROVOC Term: | PILOT PROJECTS |
| AGROVOC Term: | ROASTING |
| AGROVOC Term: | ORGANOLEPTIC ANALYSIS |
| AGROVOC Term: | ORGANOLEPTIC ANALYSIS |
| AGROVOC Term: | STATISTICAL METHODS |
| AGROVOC Term: | COCOA INDUSTRY |
| AGROVOC Term: | MALAYSIA |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:26 |
| URI: | http://webagris.upm.edu.my/id/eprint/15563 |
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