Transcription of Optimization of cocoa beans roasting process …
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Optimization of cocoa beans roasting process …
All Rights Reserved*Corresponding author. Email: International Food Research Journal 19(4): 1355-1359 (2012)Journal homepage: *Farah, , 1 Zaibunnisa, and 2 Misnawi1 Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia2 Indonesia Coffee and cocoa Research Institute, Jl. PB. Sudirman No. 90 Jember 68100, IndonesiaOptimization of cocoa beans roasting process using Response Surface Methodology based on concentration of pyrazine and acrylamideAbstractRoasting is an important process that contribute to formation of flavour compounds in cocoa beans . Pyrazines, a by-product of Maillard reaction is one of the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting , carcinogenic acrylamide are also produced through Maillard reaction. Therefore, this study was focussed on optimising the roasting conditions using Central Composite Design (CCD) to produce superior quality cocoa beans with high concentration of pyrazines and low concentration of acrylamide.
1358 Farah et al./IFRJ 19(4):1355-1359 These results were agreeable with acrylamide level for cocoa products that ranged between 17-23 g/100g from countries such as Norway, Sweden, United
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