Effect of Drying Methods on the Chemical Quality Traits of Cocoa Raw Material

G. Irie B. Zahouli ； S. Tagro Guehi ； A. Monké Fae ； L. Ban-Koffi ； J. Gnopo Nemlin

《Advance Journal of Food Science and Technology》 2卷4期 (2010/07) Pp. 184-190

並列摘要

This study concerns the measurement of some chemical quality properties of raw cocoa dried by solar and heating methods. Sun drying method is considered as standard process. Drying trials were conducted in thin layer using natural sun light drying method, heating methods by exposition of the beans to hot air ventilated oven at 60℃ and in sun light consecutive artificial drying methods. Changes in volatile acidity on the drying method were not very clear. Only sun and mixed dried raw cocoa showed a high volatile acidity. Oven and mixed drying methods have caused higher free acidity and higher Ammonium Nitrogen content in raw cocoa than natural drying methods. Changes in Ammonium Nitrogen in fermented appeared significantly due to the fermentation. Also all studied drying processes did not influence the production of free fatty acids in raw cocoa. The results obtained from this study are essential in understanding and solving the problems associated with the final quality of raw cocoa material dependent on the drying methods. Better quality of raw cocoa material could be resulted from natural drying process than heating methods.

並列關鍵字

Chemical quality ； cocoa ； drying methods ； fermentation