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CHARACTERIZATION AND QUANTIFICATION OF STARCH IN COCOA BEANS AND CHOCOLATE PRODUCTS
Author(s) -
SCHMIEDERAND R. L.,
KEENEY . G.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04099.x
Subject(s) - starch , amylopectin , food science , amylose , chemistry , fermentation , resistant starch , polysaccharide , biochemistry
Average starch content was 5.30%, range 4.50‐7.00%, for 12 lots of cocoa beans representing major geographic regions of production. Starch content of beans increased as the fruit grew and ripened. An increase in starch content was also observed during fermentation, probably due to loss of soluble solids through exudative sweating. Characteristics of isolated starch were identical, irrespective of bean source. Granule size varied from 2 μm to 12.5 μm, with 80% being 2 pm to 6 pm in diameter. Gelatinization started at 61°C and was completed by 68°C. Cocoa starch was 36% amylose and 64% amylopectin. Dutching (alkali treatment) did not affect starch content. Among products analyzed, starch contents were: cocoa, 16%; chocolate liquor, 7%; dark chocolate, 3%; milk chocolate, 1%. Starch measurements for milk chocolate suggest some form of complexing between milk protein and cocoa starch.