Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines

Correa, Ruth Fabiola Peña; Ataç-Mogol, Burçe; Boekel, M.A.J.S. van; Fogliano, Vincenzo

doi:10.1016/j.ifset.2022.103062

Cited by 11 publications

(16 citation statements)

References 31 publications

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“…In other words, the balance between the release and the degradation of Leu, Phe, and Val was in favor of the degradation under the fluidized bed technique, probably toward the formation of MR products such as volatile organic compounds. This hypothesis is supported by our previous studies, , which reported higher formation of pyrazines by the fluidized bed technique than by traditional oven roasting.…”

Section: Resultssupporting

confidence: 85%

“…Other factors like pH and water activity have essential roles in the performance of MR. , As mentioned above, the pH did not significantly change under the four roasting conditions. However, the roasting techniques affected the a w of cocoa . In one of our previous studies, we found that the a w of cocoa during the second half of the FR process fluctuated between 0.25 and 0.45 (unpublished data) with a final a w ≈ 0.30, while the a w during the second half of the SR process ranged between 0.15 and 0.30 (unpublished data), with a final a w ≈ 0.20 .…”

Section: Resultsmentioning

confidence: 78%

“…Two aspects of FR cocoa could have mitigated the formation of HMF: (i) HMF concentration strongly increases with the decreasing a w . As elaborated above, fluidized bed roasting led to a lower reduction in a w in cocoa nibs than oven roasting . (ii) The higher content of free catechin and other phenolic compounds present in FR cocoa could have trapped carbonyl compounds, thus hindering the formation of HMF. , …”

Section: Resultsmentioning

confidence: 95%

“…54 As elaborated above, fluidized bed roasting led to a lower reduction in a w in cocoa nibs than oven roasting. 4 (ii) The higher content of free catechin and other phenolic compounds present in FR cocoa could have trapped carbonyl compounds, thus hindering the formation of HMF. 11,55 Our study demonstrated that, although unroasted cocoa had a pH < 7 and contained the reactants to produce HMF either via sugar dehydration or MR, 15 the formation of this compound was mitigated when using a fluidized bed roaster, even at 140 °C which is a higher temperature within the regular range for cocoa roasting.…”

Section: Determination Of Acrylamide and 5-hmf In Cocoamentioning

confidence: 99%

“…In a well-designed manufacturing process, MR mainly leads to improvement in texture, the generation of chocolate aroma, and the reduction in bitterness . Changes in browning can also take place in cocoa due to the generation of melanoidins; however, they are less evident than in coffee due to the natural brown color of unroasted cocoa …”

Section: Introductionmentioning

confidence: 99%

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Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa

Correa

Mogol

Fryganas

et al. 2023

J. Agric. Food Chem.

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The roasting process can modulate sensory and physicochemical characteristics of cocoa. This study compared the chemical characteristics of cocoa nibs roasted by a convective oven [slow roasting(SR)] vs cocoa nibs roasted in a fluidized bed roaster [fast roasting(FR)] at two temperatures (120 and 140 °C). The contents of sugars, free amino acids (FAAs), polyphenols, acrylamide, 5-hydroxymethylfurfural, and melanoidins were monitored. Roasting reduced fructose, glucose, and sucrose contents by 95, 70, and 55%, respectively. The concentration of total FAAs was reduced up to 40% at 140 °C. The FAA profile revealed that FR favored the reactivity of some amino acids (Leu, Lys, Phe, and Val) relevant in the formation of aroma compounds and melanoidins. FR resulted in the generation of more intense brown melanoidins, a significant increase in catechin content, a higher formation of acrylamide, and a lower formation of 5-hydroxymethylfurfural in cocoa compared to SR.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 78%

Section: Resultsmentioning

confidence: 95%

Section: Determination Of Acrylamide and 5-hmf In Cocoamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa

Correa

Mogol

Fryganas

et al. 2023

J. Agric. Food Chem.

Self Cite

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Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality

Correa

Mogol

Fogliano

2023

J Americ Oil Chem Soc

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The extraction of butter from cocoa seeds involves various processing steps that weaken the lipid‐storing cell walls of cocoa cotyledons. Roasting is particularly critical, making cocoa nibs porous and brittle. In this study, the degree of disruption of the microstructure of cocoa nibs, and the quality and aroma profile of cocoa butter, were evaluated using two roasting techniques, forced convective oven, and fluidized bed. Fluidized bed roasting, recognized for its energy efficiency and low‐carbon footprint, was 12 times faster than oven roasting. This technique allowed a rapid release of steam when parenchyma cell walls were still in a glassy state, while oven roasting caused gradual physical modification allowing the cell wall to become more elastic. Consequently, small pores expanded and coalesced to produce larger pores. X‐ray tomographic analysis showed a total porosity in unroasted cocoa nibs of 8.5 ± 2.0% (vol/vol), which was doubled upon oven roasting and triplicated upon fluidized bed roasting. The higher porosity in fluidized‐bed‐roasted nibs was reflected in the lowest densities and highest cocoa butter yield. Cocoa butter obtained from fluidized‐bed roasted cocoa showed a higher presence of pyrazines and 3‐methylbutanal, and a lower concentration of hydroperoxides, thus enhancing the chocolate flavor and quality. In this paper, we proved that the pore structure of cocoa nibs is a key quality descriptor of roasting processing, and we concluded by quality considerations that fluidized bed roasting technique should be preferred for cocoa nibs roasting over conventional roasting.

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Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis

Zhou,

Wu,

Monto

et al. 2024

J Sci Food Agric

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BACKGROUNDTraditional fish sauce products rely on relatively long fermentation time and high salt concentration, resulting in inconsistent quality and health risks. Branched‐chain fatty acids (BCFAs) are associated with nutritional benefits and health‐care effects, mainly derived from food fermentation. This study aimed to screen BCFAs‐producing bacteria with high protease and aminotransferase activity as starter cultures for fish sauce fermentation.RESULTSThe low‐salt fish sauce products were obtained by co‐fermentation with three chosen strains. Trichloroacetic acid (TCA)‐soluble peptides and amino acid nitrogen concentrations were higher in the co‐fermentation group (FH group). The organoleptic evaluation showed co‐fermentation optimized flavor composition and endured with rich taste. The levels of BCFAs and branched‐chain amino acids (BCAAs) significantly increased by co‐fermentation. Volatile metabolomics analysis indicated that BCFAs, branched‐chain esters, and pyrazines were the key flavor compounds in the co‐fermented group.CONCLUSIONThe co‐fermentation system with selected strains to ferment low‐salt fish sauce has the potential to increase BCFA content and improve flavor and nutrition. © 2024 Society of Chemical Industry.

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Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines

Cited by 11 publications

References 31 publications

Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa

Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa

Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality

Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis

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