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Composition, color and antioxidant properties of cocoa shell at different roasting temperatures

Cocoa shell is underexploited and is considered as waste. However, roasting cocoa is a fundamental step in producing cocoa products. Composition of the cocoa shell depends on the origin whereas cocoa processing involves fermentation, drying and roasting. However, scarce research has been conducted t...

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Main Authors: Fakhlaei, Rafieh, Ashari, Rozzamri, Hussain, Norhayati
Format: Article
Language:English
Published: Rynnye Lyan Resources 2020
Online Access:http://psasir.upm.edu.my/id/eprint/88226/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88226/
https://www.myfoodresearch.com/vol-49474issue-3.html
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spelling my.upm.eprints.882262022-03-10T05:20:05Z http://psasir.upm.edu.my/id/eprint/88226/ Composition, color and antioxidant properties of cocoa shell at different roasting temperatures Fakhlaei, Rafieh Ashari, Rozzamri Hussain, Norhayati Cocoa shell is underexploited and is considered as waste. However, roasting cocoa is a fundamental step in producing cocoa products. Composition of the cocoa shell depends on the origin whereas cocoa processing involves fermentation, drying and roasting. However, scarce research has been conducted to analyze the composition of Malaysian cocoa shells at different roasting temperatures. Therefore, this research aims to determine the effect of different roasting temperatures (110, 120, 130, 140 and 150°C) on the proximate composition, colour and antioxidant activity of cocoa shell. Changes in antioxidant activity and polyphenol content were recorded. Fiber and moisture content were significantly (p<0.05) higher in unroasted cocoa shell. However, the protein was found to decrease significantly (p<0.05) after roasting at 150°C (10.93%). Fat content was found higher in roasted cocoa shell at 150°C (6.82%) compared to the unroasted cocoa shell (6.09%). The colour (L value) recorded significantly (p<0.05). the highest for unroasted cocoa shell (51.28) and the lowest at 150°C (47.93), DPPH radical scavenging activity of ethanolic extract of cocoa shell was significantly (p<0.05) higher in 0% ethanol concentration compared to other ethanol concentrations (20, 50, 80 and 100%). The roasted cocoa shell may be considered as a source of natural antioxidants for functional food development and intermediate food ingredient. Rynnye Lyan Resources 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88226/1/ABSTRACT.pdf Fakhlaei, Rafieh and Ashari, Rozzamri and Hussain, Norhayati (2020) Composition, color and antioxidant properties of cocoa shell at different roasting temperatures. Food Research, 4 (3). 585 - 593. ISSN 2550-2166 https://www.myfoodresearch.com/vol-49474issue-3.html 10.26656/fr.2017.4(3).251
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 Cocoa shell is underexploited and is considered as waste. However, roasting cocoa is a fundamental step in producing cocoa products. Composition of the cocoa shell depends on the origin whereas cocoa processing involves fermentation, drying and roasting. However, scarce research has been conducted to analyze the composition of Malaysian cocoa shells at different roasting temperatures. Therefore, this research aims to determine the effect of different roasting temperatures (110, 120, 130, 140 and 150°C) on the proximate composition, colour and antioxidant activity of cocoa shell. Changes in antioxidant activity and polyphenol content were recorded. Fiber and moisture content were significantly (p<0.05) higher in unroasted cocoa shell. However, the protein was found to decrease significantly (p<0.05) after roasting at 150°C (10.93%). Fat content was found higher in roasted cocoa shell at 150°C (6.82%) compared to the unroasted cocoa shell (6.09%). The colour (L value) recorded significantly (p<0.05). the highest for unroasted cocoa shell (51.28) and the lowest at 150°C (47.93), DPPH radical scavenging activity of ethanolic extract of cocoa shell was significantly (p<0.05) higher in 0% ethanol concentration compared to other ethanol concentrations (20, 50, 80 and 100%). The roasted cocoa shell may be considered as a source of natural antioxidants for functional food development and intermediate food ingredient.
format Article
author Fakhlaei, Rafieh
Ashari, Rozzamri
Hussain, Norhayati
spellingShingle Fakhlaei, Rafieh
Ashari, Rozzamri
Hussain, Norhayati
Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
author_facet Fakhlaei, Rafieh
Ashari, Rozzamri
Hussain, Norhayati
author_sort Fakhlaei, Rafieh
title Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
title_short Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
title_full Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
title_fullStr Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
title_full_unstemmed Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
title_sort composition, color and antioxidant properties of cocoa shell at different roasting temperatures
publisher Rynnye Lyan Resources
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/88226/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88226/
https://www.myfoodresearch.com/vol-49474issue-3.html
_version_ 1728052819327451136
score 13.211869

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