Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material

W. Krysiak

doi:10.3989/gya.114910

Autores/as

W. Krysiak Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Technical University of Lodz

DOI:

https://doi.org/10.3989/gya.114910

Palabras clave:

Convección, Granos de cacao, Manteca de cacao, Microondas, Propiedades físico-químicas, Tostado de granos de cacao

Resumen

Granos de cacao de la variedad Costa de Marfil se han sometido a tostado mediante convección y microondas. Se ha estudiado el efecto de las condiciones de tostado sobre los atributos físico-químicos principales (contenido de agua y grasa, acidez total y volátil) del cacao en grano tostado y las propiedades de la grasa extraída de este material (Acidez, índice de saponificación, índice de peróxidos, índice de yodo, índice de refracción, contenido de fracción polar, perfil de ácidos grasos, absorbancia de una solución al 10% en hexano). Se han comparado las características de los granos de cacao tostados y crudos y sus fracciones lipídicas. Los resultados de los análisis mostraron que el tostado mediante convección durante 35 minutos a 135°C, con un caudal de aire de 1,0 m s-1 y HR de 0,45 causó los menores cambios en la calidad de grasa mientras que el tostado mediante microondas promovió en mayor medida la oxidación de los lípidos aunque la calidad de los granos de cacao tostado fue mejor.

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