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

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 h...

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Bibliographic Details
Main Authors: Efryla, Nurhalima Dinda, Saputro, Arifin Dwi, Putra, Hagi Argitama, Bintoro, Nursigit, Kusuma, Redika Ardi
Format: Conference Proceeding
Language:English
Subjects:
Chocolate
Cocoa
Cocoa beans
Fermentation
Moisture content
Moisture effects
Physical properties
Roasting
Temperature effects
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Summary: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 °C was used to roast cocoa beans obtained from Lampung and Sulawesi. As a comparison, a roasting temperature of 140 °C 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) of the cocoa beans, whereas the pH value of cocoa beans increased. The longer the roasting duration, the lower the water content and L* (lightness) values.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0119864