Moisture, Color and Texture Changes in Cocoa beans during Superheated Steam Roasting

Abstract

Roasting is one of the basic unit operations in the cocoa-based industries. Cocoa beans were roasted using a superheated steam oven in superheated steam mode at 150, 200 and 250C for 50 min. The effect of heating time and temperatures with roasting methods on the moisture content, color and texture of the cocoa beans were studied. The changes that occurred in the moisture content, color values (L-, a-, b- and browning index) and textural properties (hardness and fracturability) of the cocoa seeds were investigated. The moisture content decreased with increased time and temperatures. Superheated steam roasting significantly affected the colors and texture values with extended roasting time. The color values and textural properties were affected more by 200 and 250C than 150C during superheated steam roasting. Roasting with superheated steam achieves good results because of the short drying phase although high temperatures are required. Practical Applications The cocoa production industry is global and economically important worldwide. The introduction of a new method for roasting cocoa beans may interest cocoa production industries. Effective roasting of cocoa beans using superheated steam considerably brings about lucrative prospects in cocoa production. As a new method for food processing, superheated steam roasting is more convenient and flexible. At the same time, the favorable characteristics of food, in terms of color and texture are maintained. The introduction of such new technology would increase overall economy, and society health and well-being