Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles
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Dec 31, 2018
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Abstract
Cocoa butter is an intermediate product of cocoa processing separated from cocoa nibs or cocoa mass. Heat through cocoa processing affect the characteristic of fat including roasting process. The aim of this experiment is to evaluate the characteristic changes and sensory profile of cocoa butter in different operational roasting temperature. This experiment was conducted in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute using dry cocoa bean from Glenmore estate in Banyuwangi (G) and from Kaliwining estate in Jember (K) in grade A according to standard of SNI 2323:2008/Amd1:2010 with moisture content of 7.5% originated from Trinitario bean and roasting temperature 120OC (T1) and 150OC (T2). Cocoa butter characteristic evaluated based on yield of separated fat, saponification, free fatty acid, peroxide value, colour and its melting profiles. Flavour description evaluated by sensory test using native panelist. Result shows nosignificant difference between roasting temperature but shows difference in appearance and flavour profile. Yield of separated fat is 35.95% per cocoa mass weight, saponification value is 193.36, free fatty acid is 0.72 and peroxide value 2.96 comply to the national standard of commercial butter. Cocoa butter appearance in T2 shows more intense of red colour than T1. Roasting temperature T1 and T2 enhance the chocolaty and nutty flavour but T2 shows burnt off-flavour for bean of Kaliwining (K). Melting point cocoa butter is 36.63OC and qualified as hard cocoa butter.
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Firmanto, H. (2018). Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 34(3), 175-182. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.312
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Nadeem, Muhammad., Abdullah, Muhammad and Imtiaz Hussain. 2014. Improvement of the oxidative stability of butter oil by blending with Moringa oleifera oil. Journal of Food Processing and Preservation 38(4): 1491-1500
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Tran, Phuong Diem., Van de Walle, Davy., De Clercq, Nathalie., DeWinne, Ann., Kadow, Daniel., Lieberei, Reinhard., Messens, Kathy., Tran, Dung Nhan., Dewettinck, Koen., and Jim Van Durme. 2015. Assessing Cocoa Aroma Quality By Multiple Analytical Approaches. Journal of Food Research International 77: 657–669
Venter, M.J., Schouten, N., Hink, R.,Kuipers, N.J.M., and A.B. de Haanb. 2007. Expression of cocoa butter from cocoa nibs. Journal of Separation and Purification Technology 55: 256–264
Vieira, Luana., Efraim, Priscilla., Van de Walle, Davy., De Clercq, Nathalie dan Keon Dewettinck. 2015. Influence of Brazilian Geographic Region and Organic Agriculture on The Composition and Crystallization Properties of Cocoa Butter. Journal of American Chemical Society 92:1579-1592
Widyotomo, Sukrisno., Mulato, Sri and Edy Suharyanto. Optimizing of a Horizontal Cylinder Type Cocoa Roaster for Dried Cocoa Cotyledon Roasting. Pelita Perkebunan 22(2), 136-158.
Żyżelewicz , Dorota., Krysiak, Wiesława., Budryn, Grażyna., Oracz, Joanna and Nebesny Ewa. 2014. Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters. Journal of Food Research International 63: 390–399
Beckett, S. T. 2008. The Science of Chocolate, 2nd Edition. RSC Publishing: United Kingdom.
Beckett, S. T. 2009. Industrial Chocolate Manufacture and Use, 4th Edition. Blackwell Publishing Ltd: United Kingdom
Chiang, Chao-Ching; Wu, Dai-Yuan and Dun-Yen Kang. 2017. Detailed Simulation of Fluid Dynamics and Heat Transfer in Coffee Bean Roaster. Journal of Food Process Engineering 40: 1-7
Ciftci, Ozan N., Gogus, Fahrettin., and Sibel Fadiloglu. 2010. Performance of Cocoa Butter-Like Fat Enzymatically Produced from Olive Pomace Oil as a Partial Cocoa Butter Replacer. Journal of American Oil Chemical Society 87: 1013-1018
De Clercq, Nathalie., Moens, Kim., Depypere, Frederic., Ayala, J.V., Calliauw, G., De Greyt, Wim and Koen Dewwetinck. 2012. Influence of Cocoa Butter Refining on The Milk Chocolate. Journal of Food Engineering 111: 412-419
Erina Septianti and Abdullah bin Arif. 2016. Pengaruh Suhu Pemastaan Terhadap Rendemen dan Kadar Lemak Bubuk Kakao Hasil Pengempaan dari Biji Kakao Fermentasi dan Non Fermentasi. Jurnal Penelitian Pascapanen Pertanian Vol. 13: 43 - 51
Haryadi and Supriyanto. 2012. Teknologi Cokelat. Gadjah Mada University Press: Yogyakarta.
Jinap, S., Jamilah, B., and Nazamid, S. 2004. Sensory Properties of Cocoa Liquor as Affected by Polyphenol Concentration and Duration of Roasting. Food Quality and Preference 15(5): 403–409.
Kashaninejad, Morteza., Razavi, S.M., Tehrani, Mostafa M and Mahdi Kashaninejad. 2016. Effect of extrusion condition and storage temperature on texture, colour, and acidity of butter. International Journal of Dairy Technology 69: 1-8
Krause, A.J., Miracle, R.E., Sanders, T.H., Dean, L.L and M.A. Drake. 2008. The Effect of Refrigerated and Frozen Storage on Butter Flavor and Texture. Journal of Dairy Science. 91:455–465
Krysiak, Wieslawa. 2006. Influence of Roasting Condition on Coloration of Roasted Cocoa Bean. Journal of Food Engineering 77: 449-453
Menezes, Aline., Tavares, Galvão, Batista, Nadia Nara., Ramos, Cintia Lacerda., Adriana, Reis de., Silva, Andrade., Efraim, Priscila., Pinheiro, Ana Carla Marques and Rosane Freitas Schwan. 2016. Investigation of chocolate produced from four different Brazilian varieties of cocoa (Theobroma cacao L.) inoculated with Saccharomyces cerevisiae. Journal of Food Research International 81 : 83–90
Misnawi; Mulato, Sri., Widyotomo, Sukrisno., Sewet, Awad and Sugiyono. 2005. Optimation of Temperature and Duration of Cocoa Beans Roasting in a Cylindrical Roaster. Pelita Perkebunan 21(3):169-183
Nadeem, Muhammad., Abdullah, Muhammad and Imtiaz Hussain. 2014. Improvement of the oxidative stability of butter oil by blending with Moringa oleifera oil. Journal of Food Processing and Preservation 38(4): 1491-1500
Norton, J.E., Fryer, P.J., and P.W Cox. 2009. Development and characterisation of tempered cocoa butter emulsions containing up to 60% water. Journal of Food engineering 95: 172-178
Running, C.A., Hayes, J.E and Gregory R. Ziegler. 2017. Degree of free fatty acid saturation influences chocolate rejection in human assesors. Chemical Senses 42(2): 161-166
Samet-Bali, O., Ayadi, M.A and H. Attia. 2009. Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction. Journal of Food Science and Technology 42: 899-905
Svanberg, L., Ahrné, L., Lorén, N., and E. Windhab. 2011. Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems. Journal of Food Engineering, 104, 70–80.
Tran, Phuong Diem., Van de Walle, Davy., De Clercq, Nathalie., DeWinne, Ann., Kadow, Daniel., Lieberei, Reinhard., Messens, Kathy., Tran, Dung Nhan., Dewettinck, Koen., and Jim Van Durme. 2015. Assessing Cocoa Aroma Quality By Multiple Analytical Approaches. Journal of Food Research International 77: 657–669
Venter, M.J., Schouten, N., Hink, R.,Kuipers, N.J.M., and A.B. de Haanb. 2007. Expression of cocoa butter from cocoa nibs. Journal of Separation and Purification Technology 55: 256–264
Vieira, Luana., Efraim, Priscilla., Van de Walle, Davy., De Clercq, Nathalie dan Keon Dewettinck. 2015. Influence of Brazilian Geographic Region and Organic Agriculture on The Composition and Crystallization Properties of Cocoa Butter. Journal of American Chemical Society 92:1579-1592
Widyotomo, Sukrisno., Mulato, Sri and Edy Suharyanto. Optimizing of a Horizontal Cylinder Type Cocoa Roaster for Dried Cocoa Cotyledon Roasting. Pelita Perkebunan 22(2), 136-158.
Żyżelewicz , Dorota., Krysiak, Wiesława., Budryn, Grażyna., Oracz, Joanna and Nebesny Ewa. 2014. Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters. Journal of Food Research International 63: 390–399
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