Soluble Albumin and Biological Value of Protein in Cocoa (Theobroma cacao L.) Beans as a Function of Roasting Time

Abstract

ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: An association has been identified betw : An association has been identified betw : An association has been identified betw : An association has been identified betw : An association has been identified between the extent of r een the extent of r een the extent of r een the extent of r een the extent of roasting and the amount of extr oasting and the amount of extr oasting and the amount of extr oasting and the amount of extr oasting and the amount of extractable actable actable actable actable pr pr pr pr protein fr otein fr otein fr otein fr otein from the cocoa bean, its nutr om the cocoa bean, its nutr om the cocoa bean, its nutr om the cocoa bean, its nutr om the cocoa bean, its nutritiv itiv itiv itiv itive v e v e v e v e value alue alue alue alue, and the sensor , and the sensor , and the sensor , and the sensor , and the sensorial quality of the liquor ial quality of the liquor ial quality of the liquor ial quality of the liquor ial quality of the liquor. C . C . C . C . Cocoa nibs fr ocoa nibs fr ocoa nibs fr ocoa nibs fr ocoa nibs from fer om fer om fer om fer om fer----mented seeds ( mented seeds ( mented seeds ( mented seeds ( mented seeds (Theobr Theobr Theobr Theobr Theobroma cacao oma cacao oma cacao oma cacao oma cacao L.) w L.) w L.) w L.) w L.) wer er er er ere pr e pr e pr e pr e precision-r ecision-r ecision-r ecision-r ecision-roasted at 150 °C for 0, 30, 34, 38, 42, and 46 min and the oasted at 150 °C for 0, 30, 34, 38, 42, and 46 min and the oasted at 150 °C for 0, 30, 34, 38, 42, and 46 min and the oasted at 150 °C for 0, 30, 34, 38, 42, and 46 min and the oasted at 150 °C for 0, 30, 34, 38, 42, and 46 min and the protein fraction extracted. From the beginning of roasting, until minute 38, about 87% of the proteins were protein fraction extracted. From the beginning of roasting, until minute 38, about 87% of the proteins were protein fraction extracted. From the beginning of roasting, until minute 38, about 87% of the proteins were protein fraction extracted. From the beginning of roasting, until minute 38, about 87% of the proteins were protein fraction extracted. From the beginning of roasting, until minute 38, about 87% of the proteins were extractable, but the extractability substantially decreased to 72.7% at 42 min and to 65.3% at 46 min. Both total extractable, but the extractability substantially decreased to 72.7% at 42 min and to 65.3% at 46 min. Both total extractable, but the extractability substantially decreased to 72.7% at 42 min and to 65.3% at 46 min. Both total extractable, but the extractability substantially decreased to 72.7% at 42 min and to 65.3% at 46 min. Both total extractable, but the extractability substantially decreased to 72.7% at 42 min and to 65.3% at 46 min.

Cocoa husk application in the enrichment of extruded snack products

“…Additionally, Bertazzo et al () state that cocoa bean contains albumins, globulins, prolamins, and glutelins, and Csiszar et al () claim that albumin components may inhibit the activity of amylases. However, roasting significantly influences the albumins in cocoa beans (Abecia‐Soria, Pezoa‐Garcia, & Amaya‐Farfan, ) and only a small fraction of proteins remains in the cocoa husk (app. 115–180 g/kg of dried cocoa husk, according to the review by Okiyama et al, ), so the effect of albumin may be negligible, if any.…”

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

“…On average, the hydrophobic amino acids accounted for more than 60 mol% (15 mol% leucine, 15 mol% alanine, 10 mol% phenylalanine, 9 mol% valine, 5 mol% isoleucine, and 5 mol% tyrosine), while acidic free amino acids and the remainders accounted for 21 mol% per group (Rohsius et al, 2006). Up to 38 minutes of roasting, the total soluble protein and albumin concentration of the roasted nibs diminished slightly, all amino acids showed significant losses with the exception of methionine, phenylalanine, and histidine and the liquor had acceptable sensory characteristics (Abecia- Soria et al, 2005).…”

Capillary electrophoresis of proteins 2005–2007

“…CZE was used to quantitate the content of soluble proteins and particularly albumin in cocoa beans as a function of roasting time [145].…”