Open AccessFactors Affecting the Color of Roasted Cocoa Bean
Author(s) -
Krysiak Wiesława,
Adamski Robert,
Żyżelewicz Dorota
Publication year - 2013
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/jfq.12009
Subject(s) - roasting , browning , food science , cocoa bean , mathematics , chemistry , horticulture , biology , fermentation
The cacao bean of the I vory C oast variety was convectionally roasted. The influence of parameters of air (temperature from the scope T = 110–150 C , the speed of its flow v = 0.5 and 1.0 m/s, and the relative humidity = 0.3–0.8% or 2 and 5.0%) and time on the degree of browning of the cacao bean was analyzed. For the evaluation of the quality of the grain, two indicators were applied: OD 460 / OD 525 and the F 1/ F 3 ratio. Based on the data obtained, using the response surface methodology has optimized the process of cocoa roasting for its acceptable color. Practical Applications The process of roasting the cacao bean should contribute to achieving the acceptable physicochemical properties, such as the appropriate degree of browning of the bean. From a point of view of the technology of chocolate production, it is essential to know which factors of the roasting process will have a significant influence on the color change of the roasted cacao bean. It will allow one to predict changes in roasted bean and to select process conditions depending on quality requirements of the grain.