Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8875127 | Annals of Agricultural Sciences | 2018 | 6 Pages |
Abstract
Roasting is an important process that could influence the quantity of butter extracted. Central Composite Design (CCD) approach was used to study the influence of the couple temperature/duration of roasting on the quantity of extracted butter. The roasting conditions used were temperatures in the range of 110-197â¯Â°C and time ranging from 10 to 57â¯min. A total of 13 couple was tested. The result highlight that roasting conditions significantly affected the quantity of obtained butter. The best couple temperature - duration were 125â¯Â°C/57â¯min and 140â¯Â°C/40â¯min with an extraction yield of about 25%. However, obtained cocoa butter presented a wide diversity with respect to texture, colour and odour characteristic. Physicochemical properties of extracted butter were not function to the roasting conditions. Iodine and saponification indices were within the norms. However, the humidity rates of the studied cocoa butter were largely above the standard rates. Findings of this research are useful to food industries, and the impact of cocoa roasting on the extracted butter properties could help developed new products.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Agricultural and Biological Sciences (General)
Authors
Pauline Mounjouenpou, Daniel Belibi, Bongse Kari Andoseh, Alexandre Okouda, Kassimou Mouanfon, Eugene E. Ehabe, Robert Ndjouenkeu,