Optimisation on the reduction of acrylamide in roasted cocoa beans / Farah Diyana Mohamad Hanib

Roasting is an important process that contributes to the formation of flavour, aroma and colour of cocoa beans. Pyrazines, a products of Maillard reaction are the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide is also produc...

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Main Author:	Mohamad Hanib, Farah Diyana
Format:	Thesis
Language:	English
Published:	2014
Online Access:	https://ir.uitm.edu.my/id/eprint/17377/2/TM_FARAH%20DIYANA%20MOHAMAD%20HANIB%20AS%2014_5.pdf
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spelling	my-uitm-ir.173772022-03-23T02:29:29Z Optimisation on the reduction of acrylamide in roasted cocoa beans / Farah Diyana Mohamad Hanib 2014 Mohamad Hanib, Farah Diyana Roasting is an important process that contributes to the formation of flavour, aroma and colour of cocoa beans. Pyrazines, a products of Maillard reaction are the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide is also produced through Maillard reaction. Therefore, the objectives of this study were focused on optimising roasting conditions using Response Surface Methodology (RSM) to produce cocoa beans with high flavour and low concentration of acrylamide. The roasting conditions tested were a temperature in the range of 110 - 160 °C and time ranging from 15 - 40 min. Statistical optimisation was carried out with the goal setting of a minimum concentration of acrylamide, maximum concentration of 2-methylpyrazine, 2,5- dimethylpyrazine, 2,3,5-trimethylpyrazine and 2,3,5,6-tetra-pyrazine, maximum for sensory characteristics (chocolate aroma, acidity and overall acceptability), minimum for sensory characteristic; burnt taste and in the range for colour (L value). The optimised conditions obtained were a temperature of 116 °C and time of 25 min with desirability value of 0.8. The optimum condition was used to determine the effect of roasting cocoa beans from different origins and the quality parameters observed were pyrazines, acrylamide, amino acid, sugar and sensory evaluation. Papua New Guinea cocoa beans developed significantly (p < 0.05) highest concentration of acrylamide 0.32 mg/l00g and Cameroon cocoa beans were significantly lowest, 0.11 mg/l00g. Superior quality Ivory Coast cocoa beans was produced with this roasting condition; high pyrazines with low acrylamide concentration. pH of the beans significantly effect the development of flavour but did not contributes to the formation of acrylamide. Application of asparaginase using soaking method (asparaginase concentration of 1000 U/g and incubation temperature at 50 °C) prior to roasting was able to significantly (p < 0.05) reduce formation of acrylamide (87%) without sacrificing concentration of reducing sugar and pyrazines in the beans. Therefore, application of asparaginase at optimum roasting condition was able to produce quality cocoa beans in term of high flavour and low in acrylamide formation. 2014 Thesis https://ir.uitm.edu.my/id/eprint/17377/ https://ir.uitm.edu.my/id/eprint/17377/2/TM_FARAH%20DIYANA%20MOHAMAD%20HANIB%20AS%2014_5.pdf text en public mphil masters Universiti Teknologi MARA Faculty of Applied Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
description	Roasting is an important process that contributes to the formation of flavour, aroma and colour of cocoa beans. Pyrazines, a products of Maillard reaction are the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide is also produced through Maillard reaction. Therefore, the objectives of this study were focused on optimising roasting conditions using Response Surface Methodology (RSM) to produce cocoa beans with high flavour and low concentration of acrylamide. The roasting conditions tested were a temperature in the range of 110 - 160 °C and time ranging from 15 - 40 min. Statistical optimisation was carried out with the goal setting of a minimum concentration of acrylamide, maximum concentration of 2-methylpyrazine, 2,5- dimethylpyrazine, 2,3,5-trimethylpyrazine and 2,3,5,6-tetra-pyrazine, maximum for sensory characteristics (chocolate aroma, acidity and overall acceptability), minimum for sensory characteristic; burnt taste and in the range for colour (L value). The optimised conditions obtained were a temperature of 116 °C and time of 25 min with desirability value of 0.8. The optimum condition was used to determine the effect of roasting cocoa beans from different origins and the quality parameters observed were pyrazines, acrylamide, amino acid, sugar and sensory evaluation. Papua New Guinea cocoa beans developed significantly (p < 0.05) highest concentration of acrylamide 0.32 mg/l00g and Cameroon cocoa beans were significantly lowest, 0.11 mg/l00g. Superior quality Ivory Coast cocoa beans was produced with this roasting condition; high pyrazines with low acrylamide concentration. pH of the beans significantly effect the development of flavour but did not contributes to the formation of acrylamide. Application of asparaginase using soaking method (asparaginase concentration of 1000 U/g and incubation temperature at 50 °C) prior to roasting was able to significantly (p < 0.05) reduce formation of acrylamide (87%) without sacrificing concentration of reducing sugar and pyrazines in the beans. Therefore, application of asparaginase at optimum roasting condition was able to produce quality cocoa beans in term of high flavour and low in acrylamide formation.
format	Thesis
qualification_name	Master of Philosophy (M.Phil.)
qualification_level	Master's degree
author	Mohamad Hanib, Farah Diyana
spellingShingle	Mohamad Hanib, Farah Diyana Optimisation on the reduction of acrylamide in roasted cocoa beans / Farah Diyana Mohamad Hanib
author_facet	Mohamad Hanib, Farah Diyana
author_sort	Mohamad Hanib, Farah Diyana
title	Optimisation on the reduction of acrylamide in roasted cocoa beans / Farah Diyana Mohamad Hanib
title_short	Optimisation on the reduction of acrylamide in roasted cocoa beans / Farah Diyana Mohamad Hanib
title_full	Optimisation on the reduction of acrylamide in roasted cocoa beans / Farah Diyana Mohamad Hanib
title_fullStr	Optimisation on the reduction of acrylamide in roasted cocoa beans / Farah Diyana Mohamad Hanib
title_full_unstemmed	Optimisation on the reduction of acrylamide in roasted cocoa beans / Farah Diyana Mohamad Hanib
title_sort	optimisation on the reduction of acrylamide in roasted cocoa beans / farah diyana mohamad hanib
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2014
url	https://ir.uitm.edu.my/id/eprint/17377/2/TM_FARAH%20DIYANA%20MOHAMAD%20HANIB%20AS%2014_5.pdf
_version_	1783733557124923392

Optimisation on the reduction of acrylamide in roasted cocoa beans / Farah Diyana Mohamad Hanib

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