Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles
نویسندگان
چکیده
منابع مشابه
Cocoa Butter and Its Alternatives: A Reveiw
Accepted: 08/03/2014 Abstract Cocoa butter (CB) is the byproduct of cocoa bean processing industry and is obtained from the mature bean from the Theobroma cacao plant. It is an important ingredient in the chocolate and other confectionery industries. It's valued for its unique physicochemical properties which is given by its peculiar fatty acid composition. The major triacylglycerols (TAG) pres...
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Cocoa beans are the basic raw material for the production of chocolate and other chocolate products. To obtain these products, the seeds must be subjected to a complicated technological process in which one of the key steps is roasting. A widely used method of roasting cocoa beans is convection roasting which is based on subjecting the raw beans to a flow of hot air in the temperature range bet...
متن کاملThe effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter
The effects of particle size, fermentation, roasting time and roasting temperature of cocoa nibs on cocoa butter extraction using supercritical fluid technology were studied. The effect of particle size was studied using cocoa liquor (D = 0.074 mm), ground cocoa nib (D = 0.25–0.50 mm and 1.0–1.2 mm) and whole cocoa nibs at 35 MPa, 60 C and flow rate of 2 ml/min using supercritical carbon dioxid...
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The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the m...
متن کاملRole of Roasting on the Sensory and Physicochemical Properties of Cocoa Fudge
Cocoa seeds were roasted at 120oC for 10 and 20 minutes were ground to a fine paste to obtain cocoa liquor. Cocoa fudge samples were prepared using the prepared liquor cocoa butter, sugar and lecithin. The two samples were analyzed for their physicochemical and sensory properties. The results of the study reveal that the roasting duration has a significant influence on both the properties. An i...
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ژورنال
عنوان ژورنال: Pelita Perkebunan (a Coffee and Cocoa Research Journal)
سال: 2018
ISSN: 2406-9574,0215-0212
DOI: 10.22302/iccri.jur.pelitaperkebunan.v34i3.312