Effect of alkalization process parameters on quality of produced cocoa powder

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Mohamadi Alasti F.; ASEFI N.; MALEKI R.; SEIIEDLOU HERIS S.S.

Title

Effect of alkalization process parameters on quality of produced cocoa powder

Author(s)

Mohamadi Alasti F. | ASEFI N. | MALEKI R. | SEIIEDLOU HERIS S.S. | Issue Writer Certificate

Keywords

Alkalization

Cocoa powder

Colour

Polyphenol

Abstract

Introduction: Cocoa is one of the most important agricultural and economic commodities worldwide. Cocoa is a basic ingredient in the production of chocolate and Cocoa powder. Cocoa powder is mainly used in the preparation of beverages and confectionaries (Aprotosoaie et al. 2016). Cacao beans are Polyphenol rich (12-18% of total bean dry weight) and these bioactive molecules are associated with flavor, color, and the nutritional value of cocoa products (Niemenak et al. 2006). Alkalization, by complex polymerization, reduces the bitterness of Polyphenols producing darker colored products (Giacometti et al. 2014). Alkalization is one of several processes used by the manufacturer for the modification of cocoa color. These processes may lead to the development of oquinones and Maillard reactions, especially non-enzymatic brown compounds (Bonvehí 2005). Researchers have reported that the percentage of color and aromatic compounds can be modified by adjusting the amount of sodium or potassium carbonate used during the Alkalization process (Yue et al. 2012). Polyphenols present in Cocoa powder contribute to the development of specific cocoa color during roasting and Alkalization. Handful studies have focused on the relationship between the alkalizing conditions, the color of cocoa products, and the Polyphenol content. The objectives of the present study were to determine the effects of cocoa alkalinization on physicochemical and qualitative properties of Cocoa powder. In this study, Cocoa powder was treated with different types and concentrations of an alkali solution (sodium hydroxide, potassium carbonate, and ammonium bicarbonate) and its effects were investigated on color, the anthocyanin and Polyphenol contents and selected physicochemical properties (moisture, ash content, acid-insoluble ash content and pH). Material and methods: In this study, we used Cameroon cacao beans (Forastero cultivar, Cameroon) that were dried and fermented in Cameroon conforming to the local practices. Therefore, data on the quality of process is inaccessible. Cameroon cacao beans were cleaned, dried (100 ° C), shelled and crushed to cocoa nibs. Samples were alkalized with NaOH, K2CO3, and NH4HCO3 alkaline solutions at their different concentrations and combinations. The alkalized cocoa nibs were roasted at 130 ° C for 20 min by laboratory oven (Funke Gerber, Germany (. Samples were pulverized in a laboratory mill to obtain the Cocoa powders. Results and discussion: The optimization of the Alkalization parameters is commonly considered in the processing of Cocoa powder to improve its color and flavor qualities. The pH values were augmented proportionally with increased concentration of alkali. According to results, ash and acidinsoluble ash contents were positively correlated with the alkali concentration. These parameters were also influenced by the type of alkali. Different types and concentrations of alkali showed a significant effect (P ≤ 0. 01) on the moisture content of the samples. The analysis of variance (ANOVA) showed that the total Polyphenol content of the Cocoa powders significantly changed (p ≤ 0. 01) with the type and concentration of alkali solution. The lowest total value of Polyphenol of the alkalized samples was observed in A9 samples with 3% K2CO3 solution. The analysis of variance (ANOVA) showed that the browning index of the Cocoa powders was significantly affected (p ≤ 0. 01) by the alkali solution type and its concentration. The highest value of the browning index was observed in A7 samples with 1. 5% K2CO3 and 0. 5% NH4HCO3 solution (unprocessed (A0: 1. 158) and alkalized Cocoa powder (A7: 1. 787)). The lowest value of the browning index of the alkalized samples was observed in A1 samples with 1% NaOH solution. Cocoa powder alkalized with 3% (w/w) K2CO3 solution exhibited a darker color and had a higher OD460/OD525 value than the one alkalized with 3% (w/w) NaOH solution. All alkalized samples had lower ratios of monomer anthocyanins to yellow/brown polymer content than the un-alkalized sample. This observation shows that more anthocyanins changed into brown polymers, compared with the un-alkalized Cocoa powder. The OD460/OD525 values (browning index) for the alkalized samples were higher than those for the nonalkalized samples. The values of browning index (OD460/OD525) were negatively correlated with the total Polyphenol content, indicating that a darker color was related to lower total Polyphenol content. Thus, less astringent taste and darker Cocoa powder were associated with a decreased Polyphenol content. Cocoa powders displayed dark color with K2CO3 processing and darker colors with NH4HCO3+K2CO3 and NH4HCO3+NaOH Alkalization. In this study, the range of F1/F3 values of Cocoa powders were lower at 0. 33. The values of F1/F3 for Cocoa powders were changed significantly (P≤ 0. 01) with the type of alkali solution. All alkalized samples had lower ratios of monomer anthocyanins to yellow/brown polymer content than the un-alkalized sample, suggesting that more anthocyanins were changed into brown polymers, compared with control. Alkalization with a combination of NH4HCO3 and NaOH or K2CO3 solution produced lower F1/F3 values than other alkali solutions. Conclusions: The formation of color compounds during the Maillard reaction is dependent on the time and temperature of roasting stage and the pH of Alkalization stage; therefore, the color properties of Cocoa powder could be modified by improving Alkalization parameters. The Cocoa powder alkalized with different types and concentrations of alkali was studied for its color, color fractions, Polyphenol content and qualities. Alkalization increased the browning index (OD460/OD525 value), while it decreased F1/F3 of Cocoa powder. The alkalized Cocoa powders displayed darker color than the non-alkalized Cocoa powders. The Alkalization process affected the moisture, total Polyphenol, ash, acid-insoluble ash contents and pH. It was also observed that the combination of alkali type and concentration affected the parameters under investigation. Alkalized sample with combination of 1% NaOH + 1% K2CO3 solution (A4) had a high Polyphenol content and a low content of ash and moisture, which could be considered as a fine sample, compared with other alkalized powders. Furthermore, among the studied alkalized powders, A6 (alkalized with NaOH + NH4HCO3 solution) and A7 (alkalized with K2CO3 + NH4HCO3 solution) displayed better color property (high browning index and low value of F1/F3). In conclusion, Alkalization improves some of the quality properties of Cocoa powder.

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APA: Copy

Mohamadi Alasti, F., ASEFI, N., MALEKI, R., & SEIIEDLOU HERIS, S.S.. (2021). Effect of alkalization process parameters on quality of produced cocoa powder. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 31(1 ), 129-142. SID. https://sid.ir/paper/976806/en

Vancouver: Copy

Mohamadi Alasti F., ASEFI N., MALEKI R., SEIIEDLOU HERIS S.S.. Effect of alkalization process parameters on quality of produced cocoa powder. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2021;31(1 ):129-142. Available from: https://sid.ir/paper/976806/en

IEEE: Copy

F. Mohamadi Alasti, N. ASEFI, R. MALEKI, and S.S. SEIIEDLOU HERIS, “Effect of alkalization process parameters on quality of produced cocoa powder,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 31, no. 1 , pp. 129–142, 2021, [Online]. Available: https://sid.ir/paper/976806/en

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Scientific Information Database

ISSN: 2588-4824

Journal Paper

Effect of alkalization process parameters on quality of produced cocoa powder