EFFECT OF ROASTING AND SECONDARY FERMENTATION ON COCOA BEAN ENRICHMENT

An investigation on cocoa beans subjected to roasting at temperatures ranging from 110 to 1500C confirmed a continuous advantageous decrease of total and volatile acidity, content of water-soluble and methanol-soluble tannins, as well as a favourable increase in colour, the so-called, chocolate brown N. In the process of roasting, an inevitable loss of several per cent of fat in the nucleus, accompanied by a simultaneous increase of fat content in the hull, occurred. The taste of the nucleus becomes less bitter. In raw cocoa beans subjected to secondary fermentation, the total and volatile acidity were decreased significantly, while the content of tannins was decreased only slightly. The fat content in the nucleus decreases much less, while the fat content in the nucleus remains almost unchanged. The content of mineral substances was decreased by 25% depending on the bean kind.

Submit your paper

News

Instructions for Authors

Archive

Send by email

EFFECT OF PARAMETERS OF THERMAL PROCESS ON THE PROPERTIES OF PEANUTS

EFFECT OF ROASTING ON PROPERTIES OF WALNUTS

ROASTING-INDUCED CHANGES IN INTRAMUSCULAR CONNECTIVE TISSUE AND TENDERNESS OF BOVINE M,SEMITENDINOSUS MUSCLE

ROASTING-INDUCED CHANGES IN TEXTURE AND FIBRE MICROSTRUCTURE OF BOVINE M. SEMITENDINOSUS MUSCLE

EFFECT OF COCOA BEAN ENRICHMENT AND CHOCOLATE MASS CONCHING ON THE COMPOSITION AND PROPERTIES OF CHOCOLATES.

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.