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KMID : 1134820160450010068
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 1 p.68 ~ p.75
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Functional Activities of Cacao Nibs and Couvertures according to Process Conditions
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Choi Soo-Yong
Son Yang-Ju
Yoo Kyoung-Mi
Lee Ki-Won
Hwang In-Kyeong
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Abstract
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This study was conducted to provide information regarding changes in antioxidant activity in response to conching temperatures, conching times, and cacao mass content (CMC) in dark chocolate. The radical scavenging activities and functional components of cacao nibs were highest for raw cacao nib (R0) under all conditions. Moreover, antioxidant activities and functional compounds increased during roasting for 25 min. As the conching temperature increased, the radical scavenging activities and functional components increased. Quantitative analysis of major catechin-derived compounds by HPLC revealed that R0 had the highest value for other roasted cacao nibs in all aspects (P<0.05). The content of procyanidin B2, catechin, and epicatechin increased during roasting for 25 min. Finally, evaluation of couvertures revealed that procyanidin B1 content increased as conching time increased to 48 h, except for 70% CMC and conched at 60°C (HH) and 70% CMC and conched at 50°C. Overall, HH48 contained the richest catechin-derived components.
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KEYWORD
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cacao nib, roasting, conching, chocolate, antioxidant activity
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