Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa

Peña-Correa R. F., ATAÇ MOGOL B., Fryganas C., Fogliano V.

Journal of Agricultural and Food Chemistry, cilt.71, sa.26, ss.10203-10211, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 71 Sayı: 26
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1021/acs.jafc.3c01678
  • Dergi Adı: Journal of Agricultural and Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Chimica, Compendex, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Pollution Abstracts, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.10203-10211
  • Anahtar Kelimeler: 5-hydroxymethylfurfural, acrylamide, amino acids, melanoidins, polyphenols, reducing sugars, Theobroma cacao L.
  • Hacettepe Üniversitesi Adresli: Evet

Özet

The roasting process can modulate sensory and physicochemical characteristics of cocoa. This study compared the chemical characteristics of cocoa nibs roasted by a convective oven [slow roasting─(SR)] vs cocoa nibs roasted in a fluidized bed roaster [fast roasting─(FR)] at two temperatures (120 and 140 °C). The contents of sugars, free amino acids (FAAs), polyphenols, acrylamide, 5-hydroxymethylfurfural, and melanoidins were monitored. Roasting reduced fructose, glucose, and sucrose contents by 95, 70, and 55%, respectively. The concentration of total FAAs was reduced up to 40% at 140 °C. The FAA profile revealed that FR favored the reactivity of some amino acids (Leu, Lys, Phe, and Val) relevant in the formation of aroma compounds and melanoidins. FR resulted in the generation of more intense brown melanoidins, a significant increase in catechin content, a higher formation of acrylamide, and a lower formation of 5-hydroxymethylfurfural in cocoa compared to SR.