Processing food is frequently destroying it

Abstract

Cocoa beans (Theobroma cacao) are rich in phenolic compounds that show antioxidant properties. Roasting is one of the most important unit operations in the cocoa-based industries which reduces the antioxidant properties. Cocoa beans were subjected to roast at 150, 200 and 250C for 10–50 min using superheated steam method. The effect of roasting temperature and times on the total phenol content (TPC), total flavonoid content (TFC) and antioxidant properties was investigated. The TPC and TFC were evaluated using gallic acid and epicatechin, respectively. The free radical scavenging activity was measured using 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay and antioxidant properties were evaluated using ferric reducing antioxidant power assay. The total phenols and total flavonoids decreased significantly (P < 0.05) with increasing time and temperature. The cocoa beans showed significantly (P < 0.05) lower free radical scavenging activity and antioxidant properties at higher temperature and time.

Practical Applications

The chocolate industry is global and economically important worldwide. The main raw material of chocolate is cocoa beans. The introduction of a new method for roasting cocoa beans may interest cocoa production industries that may be beneficial to consumers as well as to industry. Effective roasting of cocoa beans using superheated steam considerably brings about lucrative prospects in cocoa product manufacturing. As a new method for food processing, superheated steam roasting is more convenient and flexible than conventional method because the higher total phenol and antioxidant properties are preserved. At the same time, the favorable characteristics of food in terms of antioxidant properties are maintained.

http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12166/abstract

http://www.confectionerynews.com/R-D/Cocoa-flavanol-losses-reduced-with-superheated-steam-roasting-Study