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Abstract
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Article Information:
Cocoa Butter Color Development during Processing
Coulibaly Kelegoun, David Koffi Akaki, Sadat Aw, Gossan Ado and Siméon Coulibaly
Corresponding Author: Coulibaly Kelegoun
Submitted: May 24, 2012
Accepted: June 21, 2012
Published: February 15, 2013 |
Abstract:
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Color parameters were measured using a CM-2002 Minolta Spectrocolorimeter. Lightness varied from its lowest value of 77.68 to its highest value of 79.60 with coefficients of variation less than 1%. Lightness was statistically (p<0.05) the same for filtration and clarification; and for drying and deodorization. There was no significant difference in greenness from filtration through drying, although the highest greenness (a = - 1.18) was obtained after deodorization. Yellowness was statistically equal at filtration (b = 31.34) and clarification (b = 31.19); at washing (b = 33.08) and drying (b = 33.02). Results showed that the spectrocolorimeter was consistent and the step of washing yielded the lightest cocoa butter.
Key words: Cocoa, Cocoa Beans, Cocoa Butter, Color, , ,
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Cite this Reference:
Coulibaly Kelegoun, David Koffi Akaki, Sadat Aw, Gossan Ado and Siméon Coulibaly, . Cocoa Butter Color Development during Processing. Advance Journal of Food Science and Technology, (02): 225-229.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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