Moisture , Color and Texture Changes in Cocoa Seeds duringSuperheated Steam

Roasting is one of the basic unit operations in the cocoa base industries.Cocoa beans were roasted using superheated steam oven in superheated steam mode at 150, 200 and 250C for 50 min. The effect of heating time and temperatures with roasting methods on the moisture content, color and texture of the cocoa beans were studied. The changes occurred in the moisture content, colorvalues (L-, a-, band BI) and textural properties (hardness and fracturability) of the cocoa seeds were investigated using the two different roasting methods. The moisture content was decreased with increased time and temperatures. Superheated steam roasting significantly affected the colors and texture values with extended roasting.The color values and textural properties were affected sharply at 200 and 250 C thanat 150 C during superheated steam roasting. Roasting with superheated steam achieves good results due to the short drying phase although high temperature required.