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Suma, B.
- Influence of Drying Methods on Primary Processing Techniques of Cocoa Beans Based on Free Fatty Acid Content
Abstract Views :285 |
PDF Views:1
Authors
E. Shahanas
1,
Seeja Thomachan Panjikkaran
1,
C. L. Sharon
1,
E. R. Aneena
1,
B. Suma
1,
J. S. Minimol
1,
Minimol Janaki Saifudheen
1
Affiliations
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 3 (2019), Pagination: 249-257Abstract
A systematic study was conducted to standardize the fermentation periods, methods and the performance of drying methods (natural sun drying and artificial oven drying) in the development of free fatty acid content in cocoa beans. Cocoa beans were subjected to different days of fermentation, starting with one day up to seven days and various fermentation methods (basket, heap and sack method). Heap method at seventh day of fermentation attained the best results with maximum per cent of fully fermented beans and lowest free fatty acid content (<1.75%). After fermentation, the cocoa beans were sun-dried and oven dried. The pH of sun dried beans ranged from 4.71 to 5.91, while that of oven dried beans was between 4.53 and 5.89. The sun dried beans contained higher moisture content than artificially oven dried beans and the bean recovery was also more in sun dried beans. The lipase activity prone to free fatty acid formation was higher in oven dried cocoa beans than sun dried beans. However the free fatty acid content was increased in both sun dried and oven dried cocoa beans (1.26 and 1.47%) compared to fermented cocoa beans, but it remains below the permissible limit of 1.75%.
Keywords
Cocoa Beans, Fermentation, Drying Methods, Free Fatty Acids.
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- Physico Chemical Properties of Chocolates and its Variability with Process Conditions
Abstract Views :336 |
PDF Views:1
Authors
E. Shahanas
1,
Seeja Thomachan Panjikkaran
1,
C. L. Sharon
1,
E. R. Aneena
1,
B. Suma
1,
J. S. Minimol
1,
P. R. Remya
1
Affiliations
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 57, No 1 (2020), Pagination: 73-87Abstract
Cocoa (Theobroma cacao L) is the only source of fashionable delicacy “Chocolate”. However, reduction in quality of processed beans due to accumulation of free fatty acid is a major problem. It is expected that the free fatty acid content must be less than 1.75 % in dry cocoa beans and chocolates. The small scale processors can not reach to the standards of chocolates of multinational companies. The study standardised a protocol for time (7, 9 and 11 hours) and temperature (600C and 700C) of tempering and conching in chocolate making. The physico chemical analysis and sensory evaluation of the chocolates were carried out. Tempering and conching influenced the textural properties like hardness, cohesiveness, adhesiveness and gumminess of chocolates. The energy content of 579.04 and 579.82 kcal was recorded in chocolates prepared at 600C and 700C for 11 hours. The protein content of alkalised and non alkalised chocolates varied between 7.30 and 10.45 g/100 g. The polyphenol content was 21 mg/100 g and 23 mg/100 g in alkalised and non alkalised chocolates. The lowest free fatty acid content in alkalised and non alkalised chocolates was 1.67% and 1.68% prepared at 700C for 11 hours. There was highest total score for sensory evaluation also for the chocolate prepared at 700C for 11 hours.Keywords
Cocoa, Chocolate, Tempering, Conching, Sensory Evaluation, Free Fatty Acid.References
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