Characteristics of Malaysian cocoa butter.
1986
Chin A.H.G. | Nushirwan Zainuddin
In this study cocoa beans were collected from various locations throughout East and West Malaysia and from different clones through one calendar year. Analyses done include iodine value, saponification value, unsaponifiable matter, melting point, free fatty acid, fatty acid composition, triglyceride composition, Jensen cooling curve and solid fat content. The analytical results obtained were within draft Malaysian standard specifications except for unsaponifiable matter values which were high in some cases. Malaysian cocoa butter was harder than Ghanaian cocoa butter, having higher saturation due to higher C18 and lower C18:1 and C18:2 acids. This results in higher solid fat content and melting point. Significant variations in cocoa butter characteristics existed between the clones studied. Generally Na33 having softer butter when compwered with UITI, Pa7 and ICS60. Multilocational differences were also seen to be significant for FFA, melting point, C16, C18 and C18:1 acids, C54 triglycerides, Tmax, tmax and tmin in Jensen cooling curves, and solid fat content at 20 deg. C. The effects from location, soil series, cocoa type, and depth of fermentation were, however, confounded with each other. No definite trends were observed in regression analysis to determine correlations between cocoa butter characteristics and climatic conditions. An exploratory analysis showed that rainfall and temperature during the maturing period of the cocoa beans were positively correlated with FFA, C18, and C18:1 acids; the latter being also affected by sunshine during the period.
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