Impact of roasting duration and temperature on the physical characteristics of half fermented cocoa beans (Theobroma cacao L.)

Impact of roasting duration and temperature on the physical characteristics of half fermented cocoa beans (Theobroma cacao L.)

Nurhalima Dinda Efryla, Arifin Dwi Saputro, Hagi Argitama Putra, Nursigit Bintoro, Redika Ardi Kusuma

Prior to chocolate processing, cacao beans have to be fermented and roasted. The fermentation and roasting process influences the characteristics of cocoa beans which further affects the characteristics of chocolate. This study aimed to examine the effect of temperature and duration of roasting on half-fermented cocoa beans from different origins. In this study, a roasting temperature of 150 ºC was used to roast cocoa beans obtained from Lampung and Sulawesi. As a comparison, a roasting temperature of 140 ºC was used to roast cocoa beans obtained from Sulawesi. The roasting durations used were 25, 30, and 35 minutes. The results showed that roasting temperature affected cocoa beans' moisture content, acidity (pH), and L*(lightness) values. Roasting duration affects the moisture content and L*(lightness) values of beans. The higher the roasting temperature, the lower the water content and the L*(lightness …

AIP Publishing

2023

https://pubs.aip.org/aip/acp/article-abstract/2596/1/040017/2893361/Impact-of-roasting-duration-and-temperature-on-the

English