Details

Autor(en) / Beteiligte

• Demirci, Sultan
• Elmaci, Ceren
• Atalar, İlyas
• Toker, Omer Said
• Palabiyik, Ibrahim
• Konar, Nevzat

Titel

Influence of process conditions of alkalization on quality of cocoa powder

Ist Teil von

• Food research international, 2024-04, Vol.182, p.114147-114147, Article 114147

Ort / Verlag

Canada: Elsevier Ltd

Erscheinungsjahr

2024

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• [Display omitted] •Significant models were established using RSM for prediction of cocoa powder quality parameters.•Depending on the cocoa quality parameter alkalization process can be optimized using the models.•Cocoa powder with low ash content can be obtained by optimizing temperature and time of the alkalizing process.•High correlations were determined between total phenolic contents, and antioxidant potential with color.•By increasing water activity, hygroscopicity, and solubility, volatile profile was negatively affected. In this study, the effects of independent variables such as alkaline (NaOH) salt concentration (3.0–6.0 g/100 mL), alkalization temperature (60–90 °C), and time (20–40 min) on cocoa powder (low-fat) properties were investigated by using Central Composite Design. The physicochemical and color properties of samples, powder characteristics, volatile component profile, total polyphenol content (TPC), as well as antioxidant activity potentials using different methods (DPPH and ABTS) were determined. Significant models were identified for the effects on major alkalization indicators (L*, a*/b*, pH), as well as TPC and antioxidant activity potential (DPPH), which are the main motivators for the preference and consumption of cocoa products (p < 0.05). The established model was validated, and their predicted values were found to be very close to real results. It was determined that the alkali concentration had a more significant effect on dependent variables, especially on alkalization indicators, compared to the other independent variables. Furthermore, strong correlations were determined between TPC and antioxidant activity potential and color properties (L*, a*, b*, and a*/b*). Optimum concentration, temperature and time were found to be 5.3 %, 84 °C and 35.7 min for maximizing a*/b* value. The establishment of such models lead to optimizing process conditions of alkalization with minimum effort and labor force for obtaining cocoa powder with desired quality depending on the usage purpose.