Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans

Budu A. S., . and Ofosu-Ansah E., . and Mensah-Brown H., . and Afoakwa E. O., . and Takrama J. F., . Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans. pp. 2221-2227. ISSN 22317546

Investigations were conducted to ascertain changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa beans. A 44 full factorial design was used with pod storage (0 3 7 10 days) and roasting time (0 15 30 and 45 minutes) as the principal factors. Samples were evaluated for free fatty acids (FFA) saponification value iodine value peroxide value and extinction value using standard analytical methods. Pod storage as a means of pulp pre-conditioning caused increases in the FFA peroxide value iodine value and extinction value of the cocoa butter. Similarly increasing roasting time led to consistent increases in the peroxide value and extinction value of the cocoa butter but had only marginal and insignificant effect on the FFA iodine value and saponification value. The varied increases in the chemical quality characteristics of the cocoa butter as a result of 10 days pod storage and roasting time did not have any remarkable negative effect on the chemical quality of the resultant cocoa butter. However the observed changes were more dependent of pod storage than or roasting time.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(06)%202014/24%20IFRJ%...

Abstract

Investigations were conducted to ascertain changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa beans. A 44 full factorial design was used with pod storage (0 3 7 10 days) and roasting time (0 15 30 and 45 minutes) as the principal factors. Samples were evaluated for free fatty acids (FFA) saponification value iodine value peroxide value and extinction value using standard analytical methods. Pod storage as a means of pulp pre-conditioning caused increases in the FFA peroxide value iodine value and extinction value of the cocoa butter. Similarly increasing roasting time led to consistent increases in the peroxide value and extinction value of the cocoa butter but had only marginal and insignificant effect on the FFA iodine value and saponification value. The varied increases in the chemical quality characteristics of the cocoa butter as a result of 10 days pod storage and roasting time did not have any remarkable negative effect on the chemical quality of the resultant cocoa butter. However the observed changes were more dependent of pod storage than or roasting time.

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Item Type:	Article
AGROVOC Term:	Cocoa beans
AGROVOC Term:	Theobroma cacao
AGROVOC Term:	Cocoa butter
AGROVOC Term:	Roasting
AGROVOC Term:	Free fatty acids
AGROVOC Term:	Saponification number
AGROVOC Term:	Iodine
AGROVOC Term:	Peroxides
AGROVOC Term:	Chemical properties
AGROVOC Term:	Fermented products
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21925

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