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KMID : 1007520010100030286
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Food Science and Biotechnology
2001 Volume.10 No. 3 p.286 ~ p.293
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Optimization of Nibs Roasting in Cocoa Bean Processing with Lotte - Better Taste and Color Process
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Yoo, Seung Seok
LEE, SHIN YOUNG/KWON, IK BOO/Pyun, Yu Ryang/Lee, Man Jong
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Abstract
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To obtain high-quality cocoa mass with Lotte-Better Taste and Color process, continuous roasting condition of nibs was optimized by response surface methodology (RSM) using a central composite design, consisting of a two-variable (roasting temperature and discharge rate), five-level (-2∼+2) pattern with 12 design points. Changes of quality characteristics such as flavor (aroma index), taste (pH, titratable acidity and polyphenol content), color (brown color intensity and color difference) and sterilizing effect (total plate count and number of E. coli) were examined at roasting conditions with different roasting temperatures (124-140℃) and discharge rates (900-1100 ㎏/min). From the analysis of RSM, the roasting conditions to optimize the quality characteristics of cocoa mass were obtained at roasting temperature of 130.6-135.6℃ and discharge rate of 955-1025 ㎏/min, and experimental values under these optimum roasting conditions were in good agreement with predicted values under the same conditions.
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