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Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa

Grinding is an important factor in espresso coffee preparation and the optimal grinding level is needed to improve its characteristics. However, a problem arises where ground cocoa nibs change from solid to fluid mass at finer level due to high fat content (52%) in the cocoa bean. Thus, the aim of t...

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Main Authors: Md Dali, Aisyah Zafirah, Karim, Roselina, Selamat, Jinap, Hussain, Norhayati
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2018
Online Access:http://psasir.upm.edu.my/id/eprint/65325/1/%2848%29.pdf
http://psasir.upm.edu.my/id/eprint/65325/
http://www.ifrj.upm.edu.my/25%20(03)%202018/(48).pdf
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spelling my.upm.eprints.653252018-10-05T07:30:14Z http://psasir.upm.edu.my/id/eprint/65325/ Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa Md Dali, Aisyah Zafirah Karim, Roselina Selamat, Jinap Hussain, Norhayati Grinding is an important factor in espresso coffee preparation and the optimal grinding level is needed to improve its characteristics. However, a problem arises where ground cocoa nibs change from solid to fluid mass at finer level due to high fat content (52%) in the cocoa bean. Thus, the aim of this study was to determine the effect of fat in Ivory Coast cocoa nibs and grinding level on particle size and the physicochemical characteristics including viscosity (mPa), pH, foam index (%), density (g/mL), total solid (mg/mL) and extraction (%) of espresso cocoa (ECOC). Solvent extraction was used to produce defatted cocoa nibs (40%, 34% and 20%) and was ground at four different grinding levels (i.e., 10, 30, 50 and 70) to extract a cup of ECOC using espresso machine. The grinding level 70 (1665.0±28.30 μm) contributed to significantly (p<0.05) coarsest particle size compared to the smallest grinding level 10 (340.0±21.20 μm). However, only grinding level 50 and 70 were selected as they contributed a good extraction of ECOC with targeted volume of 40 mL. Overall, ECOC with fat content of 20% at grinding level 50 produced significantly (p<0.05) the most viscous (5.63 mPa), the highest foam index (10.83%) the highest density (1.00 g/mL), the highest total solid content (24.36 mg/ml), and the highest extraction value (10.37%) of ECOC compared with another type of ECOC and control. This study is important to develop high quality ECOC as another alternative beverage for cocoa. Faculty of Food Science and Technology, Universiti Putra Malaysia 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/65325/1/%2848%29.pdf Md Dali, Aisyah Zafirah and Karim, Roselina and Selamat, Jinap and Hussain, Norhayati (2018) Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa. International Food Research Journal, 25 (3). pp. 1239-1245. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/25%20(03)%202018/(48).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Grinding is an important factor in espresso coffee preparation and the optimal grinding level is needed to improve its characteristics. However, a problem arises where ground cocoa nibs change from solid to fluid mass at finer level due to high fat content (52%) in the cocoa bean. Thus, the aim of this study was to determine the effect of fat in Ivory Coast cocoa nibs and grinding level on particle size and the physicochemical characteristics including viscosity (mPa), pH, foam index (%), density (g/mL), total solid (mg/mL) and extraction (%) of espresso cocoa (ECOC). Solvent extraction was used to produce defatted cocoa nibs (40%, 34% and 20%) and was ground at four different grinding levels (i.e., 10, 30, 50 and 70) to extract a cup of ECOC using espresso machine. The grinding level 70 (1665.0±28.30 μm) contributed to significantly (p<0.05) coarsest particle size compared to the smallest grinding level 10 (340.0±21.20 μm). However, only grinding level 50 and 70 were selected as they contributed a good extraction of ECOC with targeted volume of 40 mL. Overall, ECOC with fat content of 20% at grinding level 50 produced significantly (p<0.05) the most viscous (5.63 mPa), the highest foam index (10.83%) the highest density (1.00 g/mL), the highest total solid content (24.36 mg/ml), and the highest extraction value (10.37%) of ECOC compared with another type of ECOC and control. This study is important to develop high quality ECOC as another alternative beverage for cocoa.
format Article
author Md Dali, Aisyah Zafirah
Karim, Roselina
Selamat, Jinap
Hussain, Norhayati
spellingShingle Md Dali, Aisyah Zafirah
Karim, Roselina
Selamat, Jinap
Hussain, Norhayati
Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa
author_facet Md Dali, Aisyah Zafirah
Karim, Roselina
Selamat, Jinap
Hussain, Norhayati
author_sort Md Dali, Aisyah Zafirah
title Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa
title_short Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa
title_full Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa
title_fullStr Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa
title_full_unstemmed Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa
title_sort effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/65325/1/%2848%29.pdf
http://psasir.upm.edu.my/id/eprint/65325/
http://www.ifrj.upm.edu.my/25%20(03)%202018/(48).pdf
_version_ 1643838282356752384
score 13.211869

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