The impact of roasting on cocoa quality parameters

Pena-Correa R. F., ATAÇ MOGOL B., Fogliano V.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Review
  • Publication Date: 2022
  • Doi Number: 10.1080/10408398.2022.2141191
  • Journal Name: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, CINAHL, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, SportDiscus, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Proximal composition, Maillard reaction, melanoidins, polyphenols, volatile aroma compounds, cocoa butter, MAILLARD REACTION-PRODUCTS, FREE AMINO-ACIDS, THEOBROMA-CACAO, PHYSICOCHEMICAL PROPERTIES, ANTIOXIDANT CAPACITY, ACRYLAMIDE FORMATION, VOLATILE COMPOUNDS, PHENOLIC-COMPOUNDS, SUPERHEATED STEAM, BEANS
  • Hacettepe University Affiliated: Yes

Abstract

Roasting is an essential process in cocoa industry involving high temperatures that causes several physicochemical and microstructural changes in cocoa beans that ensure their quality and further processability. The versatility in roasting temperatures (100 - 150 degrees C) has attracted the attention of researchers toward the exploration of the effects of different roasting conditions on the color, proximal composition, cocoa butter quality, concentration of thermolabile compounds, formation of odor-active volatile organic compounds, generation of melanoidins, production of thermal processes contaminants in cocoa nibs, among others. Some researchers have drowned in exploring new roasting parameters (e.g., the concentration of water steam in the roasting chamber), whilst others have adapted novel heat-transfer techniques to cocoa nibs (e.g., fluidized bed roasting and microwaves). A detailed investigation of the physicochemical phenomena occurring under different cocoa roasting scenarios is lacking. Therefore, this review provides a comprehensive analysis of the state of art of cocoa roasting, identifies weak and mistaken points, presents research gaps, and gives recommendations to be considered for future cocoa studies.