Roasted Beans Research Articles

A heat and mass transfer study of coffee bean roasting

Understanding heat, moisture and mass transport during the roasting of a coffee bean is essential to identifying how the colour and flavours are produced. This paper first considers a slightly simplified version of an existing heat and moisture transport model proposed by Fabbri et al. (2011), and we show that this model can be fitted well to data for the moisture content of a coffee bean but has some stability issues and lacks some important physical mechanisms. Building on these ideas, a new model is derived from conservation equations. This model is then simplified; in particular, issues of CO2 production are neglected as there is currently insufficient experimental data to fit parameters. This new model is fitted to the same experimental data as presented by Fabbri et al. The new model predicts significantly different internal structure and behaviour of the moisture than the existing model, while both show qualitatively similar average behaviour. This is due to the fact that our model tracks local, rather than bulk, quantities. One benefit to this new model is that it accurately predicts the existence of a sharp drying front, which partitions the bean into an outer dry region and an inner moist region. A detailed comparison of the two models is provided, in order to cast light on the relative importance of various heat and mass transfer mechanisms inherent in coffee bean roasting.

Performance of Roasted Cocoa Bean Winnower For Small Holder Chocolate Producers

Cocoa bean winnowing has a function to separate cocoa nibs from shell after roasting process of dry bean. Nibs are further processed into fine cocoa liquor by refining process. The aim of this experiment was to evaluate working performance of a home-scale winnower to separate shell from nibs with minimum shell parchment content in cocoa nibs. This experiment was conducted in Postharvest Laboratory at the Indonesian Coffee and Cocoa Research Institute using roasted cocoa bean grade A according to standard of SNI 2323:2008/ Amd1:2010 with shell content of 15% originated from Forastero cocoa. Working performance of the home-scale winnower was evaluated based on shell parchment content in the output, its capacity, energy consumption and power transfer efficiency value by several air suction rates as variable. Data were analyzed using regression and variance analysis to evaluate the influence of the rate and to determine the optimum machine operation. Results of regression and variance analysis from winnowing experiment with air suction rate of 0.54 m/s; 0.63 m/s; 0.72 m/s and 0.90 m/s indicated that shell parchment content in cocoa nibs and power transfer efficiency value were affected by the rate. The optimum machine performance was obtained on 0.72 m/s of air suction rate with total winnowing capacity was 2.615 kg/hour, energy consumption of 132 Watt, power transfer efficiency value of 61.01% and shell parchment content was 1.06%. Shell parchment content in cocoa nibs was appropriate regarding to the SNI standard with maximum content of 1.75%.

Monitoring single coffee bean roasting by direct volatile compound analysis with proton transfer reaction time-of-flight mass spectrometry.

This study applies proton transfer reaction time-of-flight mass spectrometry for the rapid analysis of volatile compounds released from single coffee beans. The headspace volatile profiles of single coffee beans (Coffeea arabica) from different geographical origins (Brazil, Guatemala and Ethiopia) were analyzed via offline profiling at different stages of roasting. The effect of coffee geographical origin was reflected on volatile compound formation that was supported by one-way ANOVA. Clear origin signatures were observed in the formation of different coffee odorants. Copyright © 2016 John Wiley & Sons, Ltd.

Volatile compounds of Coffea arabica L. green and roasted beans

Bu calismada Coffea arabica L. (Rubiaceae)’nin yesil ve kavrulmus cekirdeklerinin ucucu bilesikleri incelenmistir. Ucucu bilesenler, Headspace Kati Faz Mikroekstraksiyon (HS-SPME) teknigi ile elde edilmis ve Gaz Kromatografisi-Kutle Spektrometresi (GC/MS) ile analiz edilmistir. Yesil kahve cekirdeklerinin ana bilesenleri izoamilalkol (% 10.4), hekzanal (% 10.4) ve hekzakosan (% 8.2) iken, kavrulmus cekirdeklerin ana bilesenleri forfurilalkol (% 13.6), forfurilasetat (% 10.7) ve 5metil forfural (% 9.27) olarak belirlenmistir. Sonuc olarak, HS-SPME-GC-MS kullanilarak yesil ve kavrulmus kahve cekirdeklerinde alkol, aldehit, keton, pirazin, piridin ve furan gibi degisik kimyasal gruplara ait farkli ucucu bilesenlerin belirlenmesi mumkun olmustur. seklinde olmalidir

Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans

In the current study, effect of cocoa powder processing steps comprised of roasting, grinding and alkalization treatment, and in-vitro gastrointestinal digestion on the stability of total phenolics, antioxidant capacity (by ORAC and DPPH assays) and procyanidins was investigated. Roasting and alkalization treatment significantly reduced polyphenols (65% and 87%, respectively) including flavonoids, and antioxidant capacity (21% and 51% for ORAC assay; 42% and 58% for DPPH assay, respectively) (p < 0.05). Nevertheless, grinding after roasting led to an increase in polyphenols for 5 fold, and antioxidant capacity for 1.9 and 1.5 fold for ORAC and DPPH assays, respectively (p < 0.05). To our knowledge, there is no detailed study on the effect of processing on in-vitro gastrointestinal digestion of procyanidins. Particularly, alkalization treatment caused to lower the bioaccessibility levels of procyanidins. Due to higher fat content, procyanidins could be protected in cocoa beans and cocoa liquor samples compared to cocoa powder. Bioaccessibility index of procyanidins, ranging between 68.5% and 69.6% in gastric digestion, between 68.5% and 70.9% in duodenal digestion was not affected by fat content of cocoa sources. In summary, natural cocoa liquor was the best phenolic source among unroasted and roasted cocoa beans, alkalized cocoa liquor and cocoa powder.

Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure

This study aimed to evaluate the changes in the antioxidant capacity of coffee after roasting to several degrees, and also the corresponding espresso brews using the direct QUENCHER procedure. In addition, volumetric fractions were collected in partitions during brewing of espresso to observe the extractability of antioxidant capacity in green and roasted beans. Roasting provided a 35% increase in the Trolox equivalent antioxidant capacity after roasting at 220°C for 20min. Approximately half of the antioxidant capacity can be brewed to espresso beverage from ground coffee independent of the roasting degree. During brewing espresso, 30mL was shown enough to get the 76% of the antioxidant activity with respect to longer extraction volumes. Extraction of 5-caffeoylquinic acid showed a similar pattern to antioxidant capacity. On dry matter basis, antioxidant capacity of the volume fractions increased both in green and roasted coffee. This indicated that the fraction having higher antioxidant capacity extracts more difficultly during espresso brewing.

Inline roasting hyphenated with gas chromatography–mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential

Today, the cocoa industry is in great need of faster and robust analytical techniques to objectively assess incoming cocoa quality. In this work, inline roasting hyphenated with a cooled injection system coupled to a gas chromatograph–mass spectrometer (ILR-CIS-GC–MS) has been explored for the first time to assess fermentation quality and/or overall aroma formation potential of cocoa. This innovative approach resulted in the in-situ formation of relevant cocoa aroma compounds. After comparison with data obtained by headspace solid phase micro extraction (HS-SPME-GC–MS) on conventional roasted cocoa beans, ILR-CIS-GC–MS data on unroasted cocoa beans showed similar formation trends of important cocoa aroma markers as a function of fermentation quality. The latter approach only requires small aliquots of unroasted cocoa beans, can be automatated, requires no sample preparation, needs relatively short analytical times (<1h) and is highly reproducible.

Cocoa bean (Theobroma cacao L.) phenolic extracts as PTP1B inhibitors, hepatic HepG2 and pancreatic β-TC3 cell cytoprotective agents and their influence on oxidative stress in rats

Recently attention has been focused on cocoa beans that are the primary raw material used for the preparation of cocoa powder or chocolate as valuable source of bioactive substances with high antioxidant potential and well documented beneficial health properties, including prevention and treatment of type 2 diabetes. The ability of phenolic compounds to inhibit the activity of enzyme hydrolyzing carbohydrates is already quite well studied, however the anti-obesity and antidiabetic activity of cocoa extracts obtained from roasted beans as cytoprotective agents or insulin signaling regulators is not known. In the present study for the first time compounds of raw and roasted cocoa bean of Forastero variety phenolic extracts were separated and purificated via centrifugal partition chromatography (CPC) technique. Obtained preparations were in vitro investigated in terms of the PTP1B inhibition and cytoprotective activity against oxidative stress using human hepatoma HepG2 and mouse pancreatic β-TC3 cell lines. Additionally the influence of preparations on fat tissue and antioxidant properties in vivo on rat animal model was studied. Taking into account obtained results it can be concluded that cocoa phytochemicals, including pigment's fraction of roasted beans with melanoidins, are potential modulators of insulin signaling, protect beta and hepatic cells against cellular damage induced by excessive oxidative stress. This study for the first time reports potential anti-obesity properties of roasted cocoa bean extract rich in MRP, which makes this extract as promising candidate for diabetes prevention and associated metabolic disorder.

Optimum Dietary Ca/P Ratio and Phytase for Growth and Bone Mineralization in Juvenile Clarias gariepinus Fed Soya Bean-Based Diet

The research investigated the interactive effect of five phytase graded levels of 0 FTU/g (P0), 250 FTU/g (P1), 500 FTU/g (P2), 750 FTU/g (P3), 1000 FTU/g (P4) and four graded levels of roasted soya bean substitution at 25%, 50%, 75% and 100% in place of fish meal, respectively. All basal diets contained 0.20% calcium without added inorganic phosphorus, wheat and amino acids supplements so that the phosphorus, calcium, and Ca/P ratios of the five (5) were: S0 (1.31%, 1.85%, and 1.41), S1 (1.15%, 1.64%, and 1.43), S2 (1.01%, 1.28%, and 1.27), S3 (0.75%, 0.99%, and 1.30), and S4 (0.43%, 0.68%, and 1.59). 1092 fish of average weight 11.55 ± 0.2 g were randomly allocated to all experimental diet and fed 3% body for 84 days. There was no significant difference in final weight, weight gain and FCR S3P1 and S0P0 (P>0.05). Fish fed low phosphorus diet (100% soya bean) showed reduced total weight and weight gain compared to high (0%, 25%, 50%) and medium phosphorus diet (75%) with phytase addition (P 0.05), and PER (r=-0.210, P>0.05). Ca/P of S3P1 (1.41 ± 0.02) was not different from S0P0 (1.41 ± 0.01). Bone phosphorus, calcium and zinc were higher in 250 FTU/g compared to 0 FTU/g, 500 FTU/g, 750 FTU/g and 1000 FTU/g. In conclusion, Phytase improved growth performance (r=0.05) of juvenile Clarias gariepinus with optimum at 250 FTU/g; however, Ca/P affected performance (r=-0.431) and should range between 1.41-1.46 for optimum phytase activity.

Sensory and Organoleptic Cup Attributes of Robusta Coffee (Coffea canephora Pierre ex A. Froehner)

Coffea canephora organoleptic cup attributes are the most important factors that define its price in world markets. Determining the components that contribute to the diversity of organoleptic characters will help in the improvement of these qualities in order to obtain favourable markets. Two hundred and six genotypes from twenty one districts and two research institutes were analyzed by a three member expert panel from Uganda Coffee Development Authority using a 10 point descriptive scale and protocols from, The Coffee Quality Institute of America (CQIA). The results revealed that the evaluators’ organoleptic cup trait ratings were significantly different (p&lt; 0.05) for all attributes, reflecting a diversity of cup interests. Four multivariate groups that were significantly different for fragrance, aroma and flavour were formed offering diverse cup tests to different markets. A variety of fine and commercial flavours were detected in ripe cherry and green roasted beans. Cup balance contributed the highest regression coefficient (R2=0.90) to overall assessment while fragrance/aroma had the least (R2=0.22). The above average rating of 75% for cup balance, flavour, mouth feel, aftertaste, fragrance and aroma revealed that Ugandan Robusta coffees were of high quality with a mild taste. The higher cup acidity among land races,‘nganda’ and ‘erecta’ genotypes revealed that genotypes with high sugars and cup acidity could be selected for from local germ-plasm. Coffee types and environmental factors such as soil texture, altitude and location influenced the content and level of organoleptic cup attributes. A diversity of flavours that exist among Uganda Robusta coffee and has so far remained unexploited, would provide new marketing channels, enhance quality and earn the country the much desired foreign exchange capital.

Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology

Dark chocolate is a good source of dietary flavonoids, mainly comprised of (+)-catechin, (−)-epicatechin, and their oligomeric and polymeric procyanidins. Nevertheless, flavonoid content and antioxidant capacity are affected during chocolate manufacturing. In this study, the influence of manufacturing process of dark chocolate, particularly, roasting of cocoa beans (115–135 °C), conching (60–80 °C), and alkalization treatment (pH 7–9) was studied and the process conditions were optimized via Response Surface Methodology (RSM). Validation of the model accomplished applying the conditions generated by RSM. Considering the data obtained from the model; chocolate manufacturing process, particularly increasing alkalization degree and roasting temperature significantly reduced phenolics and related antioxidant capacity (p < 0.05). Nevertheless, increasing conching temperature was insignificant (p > 0.05) since higher temperature leads to a shorter required processing time.

Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

In the present study, the effect of roasting conditions on the individual flavan-3-ols, anthocyanins, and flavanols content of cocoa beans of five different Theobroma cacao L. groups was studied. The raw cocoa beans were roasted at four different temperatures (110, 120, 135, and 150 °C) and three different relative air humidities (0.3, 2.0, and 5.0 %). The great variations in the contents of both total and individual phenolic compounds among the different studied cocoa groups were observed. In general, the cocoa beans of the Forastero group from Brazil exhibited the highest content of individual flavan-3-ols, anthocyanins, and flavanols, while the samples of the Trinitario type from Papua New Guinea had the lowest polyphenols levels. Roasting significantly affected the profile and levels of the flavan-3-ols, anthocyanins, and flavanols in cocoa beans. The changes depended upon the different cocoa types evaluated and their processing conditions. A decrease in epicatechin, procyanidin B, procyanidin C1, both anthocyanins, and quercetin glycosides was observed in all of the five cocoa groups tested after roasting. This reduction coincided with the increase in catechin and quercetin contents in roasted cocoa beans from the five cocoa groups.

Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects

In this study, the potential use of Pichia fermentans YC5.2 as a starter culture to conduct controlled coffee bean fermentations during on-farm wet processing was investigated. Inoculated fermentations were conducted with or without the addition of 2% (w/v) sucrose, and the resultant microbial growth and metabolism, bean chemistry and beverage quality were compared with spontaneous (control) fermentation. In both inoculated treatments, P. fermentans prevailed over indigenous microbiota and a restricted microbial composition was observed at the end of fermentation process. The inoculation also increased the production of specific volatile aroma compounds (e.g., ethanol, acetaldehyde, ethyl acetate and isoamyl acetate) and decreased the production of lactic acid during the fermentation process. Sucrose supplementation did not significantly interfere with the growth and frequency of P. fermentans YC5.2 inoculum but maintained high levels of wild bacteria population and lactic acid production similar to the spontaneous process. In roasted beans, the content of sugars and organic acids were statistically (p<0.05) similar for all the treatments. However, the inoculated fermentations were shown to influence the volatile fraction of roasted coffee beans by increasing the concentration of yeast-derived metabolites compared to control. Sensory analysis of coffee beverages demonstrated that the use of the YC5.2 strain was favorable for the production of high-quality coffees with distinctive characteristics, e.g., intense perception of ‘vanilla’ taste and ‘floral’ aromas. In conclusion, the use of P. fermentans YC5.2 in coffee processing was shown to be a viable alternative to control the fermentation step and to ensure consistent quality of finished products.

Nutritional Composition of Complementary Infant Foods: Evidence from 109 Commercially Marketed Products in 22 Low‐Income Countries

To sustain healthy growth, infants from about 6 to 23 months of age need to complement breastmilk with solid foods that are more nutrient‐dense and prepared more frequently during the day than the family diet. Many products can be used as complementary foods, but the most widely consumed and nutritionally cost‐effective products are composite flours used for porridge, typically made from a starchy staple (e.g. maize, rice or wheat) and mixed in fixed ratios with a legume flour (e.g. roasted soya beans) and other ingredients. The global market for composite‐flour infant foods is dominated by one multinational brand, despite the fact that many competitors actively produce alternatives at the same or much lower cost. This study provides the first global study of such products, including laboratory tests of the actual nutrient content for 109 samples purchased in 22 countries across Africa, Asia and Latin America. We find the nutrient content of locally‐made products are highly variable with many products offering nutritional profiles comparable to international standards, while others have much lower density of both macronutrients and micronutrients. This finding helps explain why caregivers rarely buy products other than heavily advertised multinational brands, whatever their cost and despite the high quality of some local alternatives. Third party certification could help sellers signal quality and expand access to safe, nutritious and affordable complementary foods across the developing world.

Correlation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different Conditions

The aim of this study was to determine the effect of different roasting conditions, including temperature, humidity, and roasting air velocity on acrylamide contents in roasted Robusta coffee. In addition, acrylamide concentrations were correlated with the degradation of coffee bean polyphenols and its antioxidant activity. In the process of roasting in a quarter-technological scale apparatus used temperatures ranged from 190 to 216°C. Dry or moist air at a velocity of 0.5 or 1 m s−1 was used. Beans were roasted to achieve optimal sensory properties. The increase of roasting air velocity regardless of its temperature resulted in the intensification of acrylamide formation. The increase of humidity of roasting air caused a reduction of acrylamide formation, but only at the highest used roasting temperature. However, the modification of roasting conditions to achieve a drop in acrylamide concentration resulted in increased degradation of polyphenols and/or deterioration of antioxidant activity. The optimal roasting parameters were: Temperature 203°C, dry air, and low velocity of roasting air. Under these conditions, the roasted beans were characterized by relatively low level of acrylamide and moderate degradation of polyphenols.

Physical, Chemicals and Flavors of Some Varieties of Arabica Coffee

Export of Arabica coffee was 28,100 tons/year or 8.28% total export of Indonesian coffee, most of them are specialty coffee. Beside their origin, variety and determine the of physical, chemical and flavors characters. The promising clones or varieties i.e. BP 416A, BP 418A, BP 430A, BP 431A, BP 432A, BP 507A, BP 508A, BP 509A, BP 511A, BP 513A, BP 516A, BP 517A and BP 518A still not be determined their quality This research was conducted to analyze their physicals, chemicals and flavors during 2 periods of harvesting (2004 and 2005), using AS 1, S 795 and USDA 762 as the control. Mature coffee berry was harvested, sorted manually, and depulped, cleaned manually and then fermented in plastic sacks during 36 hours. The fermented parchment was washed, and then sun dried, dehulled to get green coffee. Observations wre conducted on green coffee yield, husk content, color of green coffee, distribution of size, bulk density of green and roasted coffee, roasting characters, color of roasted beans, and pH, acidity and flavors. The results showed (a) The lowest content of husk was BP 432A and the highest was USDA 762. The control varieties of AS 1, S 795 and USDA 762, showed husk content &gt;15%, while those potential varieties were &lt; 15% except BP 416A. (b) Beans size &gt;6,5 mm and more than 80% were BP 416A, BP 430A, BP 432A, BP 509A, P 88 and S 795. Green coffee of BP 430A, BP 432A and BP 509A were uniform, but S 795 was not uniform. AS 1 and BP 416A and P 88 was one group; S 795 was one group with BP 542A; BP 509 was a group with BP 432A; but BP4 30A and USDA 762 were the other groups. (c) Green coffee of USDA 762 was the palest color, but BP 542A was the darkest color. AS 1 and S 795 were a group with all potential varieties, except BP 542A. (d) Roasted coffee of USDA 762 was the palest color and AS 1 was the darkest. In this case, AS 1 was a group with BP 430A, BP 509A and P 88, while S 795 was a group with BP 416A and BP 432A, but USDA 762 and BP 542A were the other groups. (e) The lowest pH and the highest acidity was AS 1. In this case, S 795, BP 416A, BP 509A, BP 430A, P 88, BP 542A, AS 1 and BP 542A were one group, but USDA 762 was the other group. (f) Bulk density of all observed varieties were &gt;0.7 for green coffee and 0,39–0,47 for medium roasted coffee. (g) Outurn of all observed varieties were &gt;83% and volume increment &gt;50%, except for USDA 762. (g) AS 1 showed the best flavor characters, while USDA 762 was the lowest. The promising varieties which showed a group with AS 1 were P 88 and BP 542A, which fruity. All of tested varieties showed green flavor. Harsh flavor was found in BP4 16A, BP 509A, P 88, S 795 and USDA 762. (h) Based on the physicals, chemicals and flavors characters, 202 AS 1 was a group with P 88 and BP 542A; S 795 a group with BP 416A, BP 430A, BP 432A and BP 509, while USDA 762 was other group. Key words:Coffee, physic, chemical, flavor, variety.

Identification of bitter modulating maillard-catechin reaction products.

The influence of thermally induced reaction products of a known dietary bitter compound, catechin, on bitterness perception was investigated. Catechin was reacted in low-moisture simple Maillard models (200 °C for 15 min) consisting of glycine and a reducing sugar (D-glucose, D-xylose, or D-galactose). Based on liquid chromatrography-mass spectrometry (LC-MS) isotopic labeling techniques, eight reaction products were identified and subsequently structurally elucidated by tandem LC-MS/MS and two-dimensional NMR analysis; six were report to be flavan-3-ol-spiro-C-glycosides reaction products. One of the spiro products was reported to significantly suppress the perceived bitterness intensity of a caffeine solution. Additionally, this specific spiro product was further identified in cocoa and reported to increase in concentration during bean roasting.

로스팅 녹두를 이용한 다식 제조 및 품질특성

In this study, we manufactured mung bean Dasik (pattern pressed candy) after selecting the optimum roasting conditions through physiochemical analysis and sensory evaluation. Then anti-oxidative abilities of roasted mung bean were measured in order to develop beauty food (Dasik) using roasted mung bean. In the content of vitexin and isovitexin of roasted mung bean, about 10 times the vitexin in the seed(60.85 mg/g) is found in the skin of raw mung bean, and about 9 times the isovitexin in the seed(71.42 mg/g) is also found in the peel. As a result of analyzing the seed and peel of mung bean after roasting it for 10, 20 and 30 minutes respectively, the optimum roasting condition is thought to be <TEX>$110^{\circ}C$</TEX> for 30 minutes as the contents of vitexin and isovitexin showed the highest values of 104.94 mg/g and 122.02 mg/g respectively when the mung bean was roasted at <TEX>$110^{\circ}C$</TEX> for 30 minutes. In the anti-oxidative activity evaluation of the optimum mung bean Dasik, the total content of phenol was shown to be 0.15 mg/mL, and the total content of flavonoid was shown to be 0.026 mg/mL. The DPPH radical scavenging ability showed a high vitality of 58.19%, and the ABTS radical scavenging ability was shown to be 13.26%.

Online measurement of volatile organic compounds released during roasting of cocoa beans

The gaseous species evolving during the roasting of cocoa beans were analyzed by a newly developed technique, a micro-probe–photo-ionization–time-of-flight mass spectrometer system. A lot of volatile roasting products and typical aroma compounds, such as methylbutanal, phenylacetaldehyde and pyrazines, could be online detected. The differences between the roast gas composition inside and outside the bean were pointed out. Two additional signals at m/z 266 and 294 with resonance-enhanced multi-photon ionization (REMPI), which argues for an aromatic character, and a higher methanethiol signal with single photon ionization (SPI) could have been identified at first glance for the measurements inside the bean. Principal component analysis (PCA) and difference spectra revealed and confirmed these findings. Higher concentrations of theobromine and fatty acids are present outside and more caffeine inside the bean. With both ionization techniques, the changes in the PCA are more prominent at the beginning of the roast courses, which are mostly explained by caffeine and theobromine. Following the courses of these characteristic compounds showed the same results as obtained with the PCA and revealed that caffeine is always released before theobromine. The new analytical technique proved to be a fast, reliable and non-labor intensive method, which could therefore be a practical technique for the online analysis and monitoring of the cocoa roasting process.

Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters

Obtaining good quality chocolate strongly depends on raw material, i.e. cocoa beans. The processing of cocoa beans consists of some important steps, including fermentation, drying fermented beans and roasting. Traditionally roasting is performed on whole beans but currently, roasting crushed cocoa beans or cocoa liquor becomes more and more popular. Many biologically active compounds may be found in the cocoa beans, including tocopherols. This work investigates the influence of the constant or variable roasting process parameters (temperature, velocity and relative humidity of roasting air) on the tocopherol concentration in cocoa butter (CB) extracted from cocoa beans originating from Togo and roasted in two different forms, namely as whole and crushed beans. Whole cocoa beans were roasted to a 2% moisture content and crushed cocoa beans were firstly partially dried which further enables easier dehusking, then ground, dehusked and roasted until their humidity decreased to around 2%. Roasting resulted in lowering the content of individual tocopherols in analyzed material. The degree of degradation of tocopherols in CBs was different, depending on the form of roasted beans from which these CBs were extracted. Higher concentrations were determined in CBs extracted from beans roasted in the form of crushed samples comparing to CBs obtained from beans roasted as a whole. The study investigates different roasting parameters of crushed beans, none of which drastically lowered the concentration of tocopherols in extracted CBs. Their concentration in CBs extracted from whole beans was, on the other hand, influenced by roasting air parameters. In case of whole beans roasted under constant parameters, application of 150°C proved to be more favorable than roasting at 135°C, as well as application of “dry” air and 1m/s roasting air velocity. Discussing the variable roasting process parameters, in case of applied roasting temperature it is more favorable to change it from 150°C to 135°C, than the other way round. Changing the relative humidity of roasting air from 5 to 0.3%, lower degradation of tocopherols in CB occurs when the process is conducted at 150°C. It may be further concluded that a direct dependence between the velocity of roasting air varied during the process and the concentration of tocopherols in extracted CB may not be indicated. In conclusion, it is stated that the temperature of the air applied during the roasting process has the decisive influence on the tocopherol content in CBs extracted from cocoa beans subjected to the process.