Research Article | OPEN ACCESS
Cocoa Butter Color Development during Processing
1Coulibaly Kelegoun, 1David Koffi Akaki, 1Sadat Aw, 2Gossan Ado and 2Simeon Coulibaly
1Laboratoire des Procédés Industriels de Synthèse et de l’Environnement et des Energies Nouvelles (LAPISEN)
2Département de Génie Chimique et Agroalimentaire (GCAA) de L’Institut National Polytechnique Félix Houphouët Boigny (INP-HB) BP 1313 Yamoussoukro, République de COTE D’IVOIRE
Advance Journal of Food Science and Technology 2013 2:225-229
Received: May 24, 2012 | Accepted: June 21, 2012 | Published: February 15, 2013
Abstract
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.
Keywords:
Cocoa, cocoa beans, cocoa butter, color,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
|
|
 |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
