Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans
نویسندگان
چکیده
The impact of microwave roasting cocoa beans on the aroma and phytochemical profile dark chocolates (70% cocoa) was studied. Three produced from roasted (450 W–55 min, 600 W–35 900 W–20 min) were compared with a chocolate convectively (130 °C–30 min). Aroma analysis via HS-SPME-GC-MS indicated that resulted in distinctive profile, to beans. Increased power input seems main inducer elevated levels compounds. Interestingly, four treatments measured LC-HRMS, rather comparable. Microwave more prone oxidation, but still within acceptable limits. results validate is promising alternative technique can be used effectively for production.
منابع مشابه
Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material
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ژورنال
عنوان ژورنال: Lebensmittel-Wissenschaft & Technologie
سال: 2022
ISSN: ['1096-1127', '0023-6438']
DOI: https://doi.org/10.1016/j.lwt.2022.113198