Impact of Cocoa Butter and Fineness on Cocoa Powder Dispersibility and Color | InformativeBD

Nguyen Minh Thuy, from the institute of  Thailand. Ngo Van Tai, from the institute of Thailand . and  Athapol Noomhorn, from the institute of  Thailand. wrote a Research Article about, Impact of Cocoa Butter and Fineness on Cocoa Powder Dispersibility and Color. Entitled, Effect of cocoa butter content and degree of the fineness on the dispersibility and chromaticity values of cocoa powder. This research paper published by the International Journal of Agronomy and Agricultural Research (IJAAR). an open access scholarly research journal on Agronomy. under the affiliation of the International Network For Natural Sciences| INNSpub. an open access multidisciplinary research journal publisher.

Abstract

The present study was conducted to investigate the effect of cocoa butter contents (10 to 25%), degree of fineness of particle (40 to 200 mesh sieve) on the dispersibility and colour of cocoa powder. The obtained results indicated that the higher the cocoa butter content in cocoa powder, the higher the water separated with time. The dispersibility of cocoa powder also depends on the degree of fineness is the best in the samples where the particles were smaller (200 mesh sieve), and much worse in cocoa powder with particles 40 mesh sieve (in the experimental ranging). Cocoa powder of 15% cocoa butter gave the better dispersibility than cocoa powder with 20 and 25% cocoa butter. A very high correlation between the degree of fineness, cocoa butter and time on dispersibility (percentage of water separated) of cocoa powder drink was observed. Besides, there were significant differences among the chromaticity value of cocoa powder for the different degree of fineness and cocoa butter content, the more cocoa butter content, the darker in cocoa colour. The most important effects on L and b values are cocoa butter content and degree of fineness, while a value is most affected by cocoa powder degree of fineness.

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Introduction

The cocoa beans of commerce are the seeds of treespecies Theobroma cacao L. and the genus Theobroma (family Sterculiaceae) consists of some twenty-two species of small bushed and tree, is commercially the most important, due to the value of its seeds (Bartley, 2005). Cocoa powder is the product from roasted ground seeds (cocoa beans).

For processing into cocoa powder, about half of the fat (cocoa butter) is pressed out, or extracted from the cocoa mass. The main problem in cocoa powder processing is the production of standard quality acceptable for marketing. The primary requirements for both marketing and manufacturing stages of cocoa powder are flavour and colour with dispersibility. Dispersibility defined as a uniform distribution of particles in solution, these mechanisms are closely related to the particle size and surface area of the particles in the final product in powder form (Kwapińska and Zbiciński, 2005). The relationship between colour and particle size was studied in several fields including food (McKee et al., 2012) and sediments (Storlazzi et al., 2015). The influences of the configuration of a spraying system on particle size and dispersibility of soy powders were investigated by Syll et al. (2013). The effect of particle size distribution on properties of powder mixtures was studied by Peterson and Small (1993). Powder coatings and the effects of particle size has been previously reported by Claase et al. (2014). Additionally, particle size also influenced the colour of the powder (Haas et al., 2019), as particle size decreases, the increase in the particle surface area causes higher affinity with moisture and higher ability to agglomerate during the drying process. Kurozawa et al. (2009) indicated that the lower the particle size, the lower the solubility and flowability of the powder.

So far, studies on the effects of cocoa butter content and degree of fineness on quality of cocoa powder are very limited in Vietnam and are qualitative. So, indepth studies on this subject are still needed. To obtain the best quality of the cocoa powder, the parameters which would likely affect cocoa powder quality not only the degree of fineness of particle size but also the cocoa butter remaining. The formation on the quality of cocoa powder as affected by these process are needed. This study attempts to develop a process methodology to improve the quality of cocoa powder product, especially for the dispersibility/suspension and chromaticity value of cocoa powder.

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Source : Effect of cocoa butter content and degree of the fineness on the dispersibility and chromaticity values of cocoa powder