Their positive impact is critical for their commercialization in different sectors in addition to the food industry, where exported cocoa waste accounts for approximately US$ 244 million per year ( Vásquez et al., 2019). Additionally, the chemical compositions of the cocoa bean and cocoa waste are the main reasons for their biofuncionalities and disclosed health benefits. It is necessary to understand the cocoa bean process to visualize the potential of the chemical composition from different cocoa by-products, as well as the role of each step in the properties and scope of their applications. Roasting also contributes to the presence of acrylamide (0.20 0.55 µg/kg), acrolein (0.25 0.45 µg/kg), and polycyclic aromatic hydrocarbons in the cocoa bean, with the prevalence of some compounds in the derived chocolates at different profiles depending on the roasting conditions ( Żyżelewicz, Oracz, Krysiak, Budryn, & Nebesny, 2017). Roasting boosts the fat and crude fiber in cocoa nibs, as the moisture, protein, and carbohydrate contents decrease in composition ( Victoria & Ajay, 2015). The final content of certain molecules depends on several processing steps. Anthocyanins provide a purple color to cocoa beans, which after fermentation turn into a brown color, produced by pigment decomposition and the formation of condensed reaction products ( Sunoj, Igathinathane, & Visvanathan, 2016).
Cacao powder shelf life free#
From our own authorship.Īfter fermentation, some flavor precursors are found in the cocoa bean as free amino acids, peptides, reducing sugars, high-molecular-weight polymers from polyphenols (tannins), alkaloids (caffeine and theobromine), and volatile acids (acetic acid) ( Kongor et al., 2016).
CEL, cellulose CHO’s, carbohydrates DGA, diacylglycerols FFA, free fatty acids FS, fermentable sugars HEM, hemicellulose MAG, monoacylglycerols (C18:0: stearic acid C16:0: palmitic acid C18:1: oleic acid C18:2: linoleic acid) MTX, methylxanthines OrA, organic acids PC, phenolic compounds PL, polar lipids PPS, polyphenols SSG, salt-soluble globulins TGA, triacylglycerols THE, theobromine WSA, water-soluble albumins. Structure and chemical composition (%) of the cocoa pod.