Sweet and Healthy Chocolate

  • Author: ChemistryViews.org
  • Published: 24 March 2015
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA
  • Source / Publisher: 249th American Chemical Society National Meeting and Exposition
  • Associated Societies: American Chemical Society (ACS), USA
thumbnail image: Sweet and Healthy Chocolate

Polyphenols are phytochemicals responsible for the astringency, bitterness, green flavours and antioxidant activities in cocoa (Theobroma cacao) beans. During rosting, the step of chocolate procesing that brings out the flavor, some of the healthful polyphenols are lost. To make chocolate more healthful and sweeter, Emmanuel Ohene Afoakwa and colleagues, University of Ghana, Legon, have experienced with cocoa pulp pre-conditioning by pod storage and roasting duration.

The researchers divided 300 pods into four groups that were either not stored, stored for three, seven, or ten days before processing. They took samples from each of the storage groups and roasted them at the same temperature for different times. The current process is to roast the beans for 10–20 minutes at 248–266 °F (120–130 °C). The team found that the seven-day storage and a slower roasting (45 minutes) at lower temperature (242 °F; 116.7 °C) resulted in the highest antioxidant activity and more polyphenols. The pulp pre-conditioning likely allowed the sweet pulp surrounding the beans inside the pod to alter the biochemical and physical constituents of the beans before the fermentation.

Article Views: 3327

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission and consult our permission guidance prior to making your request

Follow on Facebook Follow on Twitter Follow on YouTube Follow on LinkedIn Follow on Instagram RSS Sign up for newsletters

Magazine of Chemistry Europe (16 European Chemical Societies) published by Wiley-VCH