Pilot plant alkalization and roasting trials utilizing potassium carbonate on Malaysian cocoa nibs
2006
Suzannah Sharif. | Aznie Aida Ahmad, Malaysian Cocoa Board, Lot 3, Jalan P/9B, Seksyen 13, 43650 Bandar Baru Bangi, Selangor (Malaysia). Chemistry and Technology Division
Alkalization is an important processing step in the cocoa industry. Alkalization is usually carried out on cocoa nibs and resulted in a darker color and a milder taste. The alkalization process involves the addition of alkaline solution and the cocoa nibs are allowed to react with the alkaline at a controlled temperature, pressure and time. A two-level factorial design with three parameters was carried out to study the effect of alkalization parameters on the cocoa liquor properties. The parameters examined were potassium carbonate concentration (1% and 2%), water added (15% and 25%) and roasting temperature (130°C and 145°C). The alkalization and roasting was conducted in a 15kg pilot plant scale roaster. The variables studied include pH, moisture content, color, particle size, and sensory evaluation. Statistical analysis indicate that only 'b' value and bitter note were significantly affected. 'b' value was affected by temperature while bitte r note was affected by both water and temp.
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