Effects of roasting process on the precursor components for maillard reaction in fermented cocoa beans Nadirah B Andi Pallawa (a*), Salengke (b), Pirman (c)
1.Graduate school, Hasanuddin University , Makassar 90245 Indonesia
*nadirahbap[at]gmail.com
2. Department of Agricultural Engineering, Hasanuddin University, Makassar 90245 Indonesia
3. Department of Food Science, Hasanuddin University, Makassar 90245 Indonesia
Abstract
A number of key reactions take place inside cocoa beans during roasting process. The acidity during fermentation decreased and distinctive chocolate aroma increased which indicates the quality of the raw material for chocolate production. These reactions convert chemical groups such as amino acids and reducing sugar into flavour compounds and provide pleasurable taste and aroma. This study was designed to determine the effect of roasting process on the content of reduced sugars and amino acids- two important groups of chemical compounds that play important roles in the development of chocolate flavor and aroma. Roasting was performed using rotating drum roaster. Reducing sugar levels and amino acids were analyzed using Nelson-Somogy spectofotometry and LC-MS methods respectively. The results showed that the roasting of fermented cocoa beans caused reduction about 0.2739% in reducing sugar after 18-minute roasting, on the other hand total amino acids content increased about 5,7411% during roasting.
