Application of various methods for determination of the color of cocoa beans roasted under variable process parameters
Tóm tắt
Từ khóa
Tài liệu tham khảo
Andres-Lacueva C, Monagas M, Khan N, Izquierdo-Pulido M, Urpi-Sarda M, Permanyer J et al (2008) Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process. J Agric Food Chem 56:3111–3117
Biehl B, Voigt J (1996) Biochemistry of chocolate flavor precursors. International Cocoa Conference, Salvador, p 30
Bodart M, de Peñarada R, Deneyer A, Flamant G (2008) Photometry and colorimetry characterization of materials in daylighting evaluation tools. Build Environ 43:2046–2058
Bonaparte A, Alikhani Z, Madramootoo C, Raghavan V (1998) Some quality characteristics of solar-dried cocoa beans in St. Lucia. J Sci Food Agric 76:553–558
Bonvehi JS, Coll FV (1997) Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder. Food Chem 60:365–370
Bonvehi JS, Coll FV (2002) Factors affecting the formation of alkylpyrazines during roasting treatment in natural and alkalinized cocoa powder. J Agric Food Chem 50:3743–3750
Cassidy A, Hanley B, Lamuela-Raventos RM (2000) Isoflavones, lignans and stilbenes–origins, metabolism and potential importance to human health. J Sci Food Agric 80:1044–1062
Cros E, Villeneuve F, Vincent JC (1982) Recherche d’un indice de fermentation du cacao. II Estimation de la matière colorante rouge des fèves de cacao. Café Cacao Thé XXVI(2):109–112
Demir AD, Celayeta JMF, Cronin K, Abodayeh K (2002) Modelling of kinetics of colour in hazelnuts during air roasting. J Food Eng 55:283–292
Fogliano V, Verde V (1999) Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines. J Agric Food Chem 47:1035–1040
Hawlader MNA, Perera CO, Tian M (2006) Properties of modified atmosphere heat pump dried foods. J Food Eng 74:392–401
Hii CL, Law CL, Cloke M, Suzannah S (2009) Thin layer kinetics of cocoa and dried product quality. Biosyst Eng 102:153–161
Izzo HV, Ho CT (1992) Ammonia effects Maillard chemistry of an extruded autolyzed yeast extract: pyrazine aroma generation and brown color formation. J Food Sci 57(657–659):674
Jalil AMM, Ismail A (2008) Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health? Molecules 13:2190–2219
Krysiak W (2006) Influence of roasting conditions on coloration of roasted cocoa beans. J Food Eng 77:449–453
Krysiak W, Motyl-Patelska L (2006) Effects of air parameters on changes in temperature inside roasted cocoa beans. Acta Agrophysica 132(7):113–128
Krysiak W, Iciek J, Motyl-Patelska L (2003) Wpływ warunków prażenia na wybrane właściwości fizykochemiczne ziarna kakaowego (Influence of roasting conditions on selected physicochemical properties of cocoa beans). Inz Chem Procesowa 24:509–523
Lee S-Y, Yoo S–S, Lee M-J, Kwon I-B, Pyun Y-R (2001) Optimization of nibs roasting in cocoa bean processing with lotte-better taste and color process. Food Sci Biotechnol 10:286–293
Michalska A, Zieliński H (2007) Produkty reakcji Maillarda w żywności (Maillard reactions products in food). Zywn-Nauk Technol Ja 2:13
Misnawi Jinap S, Jamilah B, Nazamid S (2003) Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans. Int J Food Sci Technol 38:285–295
Misnawi Jinap S, Jamilah B, Nazamid S (2005) Changes in polyphenol ability to produce astringency during roasting of cocoa liquor. J Sci Food Agric 85:917–924
Nebesny E, Rutkowski J (1998) Effect of roasting and secondary fermentation on cacao bean enrichment. Pol J Food Nutr Sci 48:437–444
Oliviero T, Capuano E, Cammerer B, Fogliano V (2009) Influence of roasting on the antioxidant activity and hmf formation of cocoa bean model systems. J Agric Food Chem 57:147–152
Özdemir M, Devres YO (2000) Analysis of color development during roasting of hazelnuts using response surface methodology. J Food Eng 45:17–24
Polish Standard (1998). Ziarno kakaowe. Pobieranie próbek i metody badań (Cocoa bean. Sampling and testing methods). PN-A-76101
Puziah H, Jinap S, Sharifah KSM, Asbi A (1998) Changes in free amino acids, peptide-N, sugar and pyrazine concentration during cocoa fermentation. J Sci Food Agric 78:535–542
Ramiro E, Franch A, Castellote C, Perez-Cano FJ, Permanyer J, Izquierdo-Pulido M, Castell M (2005) Flavonoids from Theobroma cacao down-regulate inflammatory mediators. J Agric Food Chem 53:8506–8511
Rocha AMCN, Morais AMMB (2003) Shelf life of minimally processed apple (cv. Jonagored) determined by colour changes. Food Control 14:13–20
Saltini R, Akkerman R, Frosch S (2013) Optimizing chocolate production through traceability: a review of the influence of farming practices on cocoa bean quality. Food Control 29:167–187
Wallace TC, Giusti M (2011) Selective removal of the violet color produced by anthocyanins in procyanidin-rich unfermented cocoa extracts. J Food Sci 76:C1010–C1017
Wollgast J, Anklam E (2000) Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Res Int 33:423–447