KARAKTERISTIK PANGAN FUNGSIONAL DARI PASTA DAN BUBUK KAKAO (Characteristics of Functional Foods from Cocoa Liquor and Cocoa Powder)

Abstract

Cocoa liquor and powder are food ingredients that contain many functional compounds such as polyphenols which are very useful for health. This research aims to determine the characteristics and effects of functional foods from cocoa liquor and powder on blood cholesterol levels. The research methodology used experimental and analytical methods by making cocoa paste and cocoa powder from unfermented cocoa beans with the addition of 5% sucrose. Two treatments were performed on functional food samples: functional food in the form of cocoa liquor (A3) and powder (B3). Results show that functional food of cocoa liquor (A3) has characteristics as followed: 16.

An overview: the effect of fermentation and roasting methods on cocoa quality

“…In another study, it was also explained that the results of total fatty acid analysis using cocoa without fermentation with the addition of 5% sucrose ranged from 83.66%-85.96% of the total fat [34] in pasta and cocoa powder products which are functional food, the percentage of each type of fatty acid is not much different, as well as the total amount of fatty acid in functional food [34]. Cocoa paste has a high percentage of cocoa fat content compared to cocoa powder because cocoa paste has not gone through the cocoa fat pressing process such as cocoa powder processing [34].…”

“…The results of the analysis of the fatty acid content of functional food products produced detected as many as 12 (twelve) types of fatty acids [34]. Of the fatty acids the largest in functional food products is stearic acid, following oleic acid, palmitic acid, linoleic acid [34]. Brown fat generally contains a mixture of fatty acids [34].…”

“…Of the fatty acids the largest in functional food products is stearic acid, following oleic acid, palmitic acid, linoleic acid [34]. Brown fat generally contains a mixture of fatty acids [34]. Saturated fatty acids: stearic acid and palmitic acid, 35% and 25% of the total are vegetable fats that contain absolutely no cholesterol [34].…”

“…Brown fat generally contains a mixture of fatty acids [34]. Saturated fatty acids: stearic acid and palmitic acid, 35% and 25% of the total are vegetable fats that contain absolutely no cholesterol [34]. Stearic acid is a neutral fatty acid that cannot raise cholesterol in the blood because it is digested slowly and absorbed less by the body.…”

“…The dark chocolate produced contains high fat but is relatively not easily rancid because it also contains polyphenols 1.41 -6.12%, which function as antioxidants to prevent rancidity [32]. Another report about the processing of unfermented cocoa beans in the manufacture of cocoa powder and cocoa paste with 5% added sucrose showed that the results of the free fatty acid analysis in the resulting functional food did not have a noticeable difference but showed that the free fatty acid content of cocoa powder was 1.52 higher than cocoa paste with a value of 1.02 [34], the process of oxidation and hydrolysis of enzymes during storage and processing causes the formation of free fatty acids [35]. Oil will be converted into free fatty acids and glycerol in the hydrolysis reaction.…”