Effects of fat contents and particle size of cocoa nibs on alkaloid composition, antioxidant activities, and volatile compound of concentrated cocoa drink
2021
Hussain, Norhayati | bt Md Dali, Aisyah Zafirah | Munawar, Nursabrina
There is an increase in cocoa utilization as an alternative to espresso coffee due to its lower caffeine content (17% less) than coffee. The polyphenol, theobromine, is a good source of antioxidant contributed to the flavor and aroma in cocoa products. Different fat contents and grinding levels were evaluated in producing a concentrated cocoa drink with a close resemblance to espresso coffee. Concentrated cocoa drink made of cocoa bean with 20% fat, grind at level 50 showed better caffeine content (3.31 µg/ml), theobromine content (34.26 µg/ml), antioxidant capacity (1726.3 μM TE), and TPC (193.57 mg/ml GAE). Five different classes of volatile compounds were detected from fresh‐brewed concentrated cocoa drinks responsible for the unique aroma properties, including alcohols, aldehyde, ketones, esters, acids, and pyrazines. These findings are significant to the cocoa industries, where the concentrated cocoa drink may act as an alternative cocoa drink with improved nutritional content. PRACTICAL APPLICATIONS: This study had promoted a better understanding of the role of fat and grinding levels in order to produce a newly developed concentrated cocoa drink, with improved and closer resemblance to regular espresso characteristics. The information obtained in this study is valuable for the cocoa beverage industry in producing good characteristics of concentrated cocoa drink with a high amount of bioactive compound and improved aroma profile, which enhances the cocoa flavor of the concentrated cocoa drink. Hence, the improved nutrition of concentrated cocoa drinks is also beneficial to consumers.
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