Effects of drying on the production of polyphenol-rich cocoa beans

被引：27

作者：

Menon, A. Santhanam ^{[1
]}

Hii, C. L. ^{[1
]}

Law, C. L. ^{[1
]}

Shariff, S. ^{[2
]}

Djaeni, M. ^{[3
]}

机构：

[1] Univ Nottingham, Food & Pharmaceut Engn Res Grp, Fac Engn, Malaysia Campus,Jalan Broga, Semenyih 43500, Selangor Darul, Malaysia

[2] Cocoa Innovat & Technol Ctr, Malaysian Cocoa Board, Nilai, Negeri Sembilan, Malaysia

[3] Diponegoro Univ, Dept Chem Engn, Semarang, Tembalang, Indonesia

来源：

DRYING TECHNOLOGY | 2017年 / 35卷 / 15期

关键词：

Antioxidants; cocoa; drying; polyphenols; quality; ANTIOXIDANT CAPACITY; QUALITY; KINETICS; FERMENTATION; LAYER;

D O I：

10.1080/07373937.2016.1276072

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The current study emphasizes on the effects of four drying methods, namely, oven drying, adsorption drying, freeze-drying, and vacuum drying on the total polyphenol content and antioxidant activity of unfermented cocoa beans. The comparison of drying kinetics analysis showed that adsorption drying method dried faster than other methods. On comparing the results of total polyphenol contents and antioxidant activity, freeze-drying method showed the optimal results and the lowest values were recorded by oven drying. The sensory analysis of cocoa beans after drying showed low cocoa flavor and high astringency scores.

引用

页码：1799 / 1806

页数：8

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