Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates
| Autor: | Grażyna Budryn, Ewa Nebesny, Wiesława Krysiak, Joanna Oracz, Dorota Żyżelewicz |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
chemistry.chemical_classification
General Chemical Engineering 010401 analytical chemistry Acrolein Polycyclic aromatic hydrocarbon 04 agricultural and veterinary sciences COCOA BEAN 040401 food science 01 natural sciences food.food 0104 chemical sciences Process conditions chemistry.chemical_compound 0404 agricultural biotechnology food chemistry Acrylamide Relative humidity Food science Physical and Theoretical Chemistry Roasting |
| Zdroj: | Drying Technology. 35:363-374 |
| ISSN: | 1532-2300 0737-3937 |
| DOI: | 10.1080/07373937.2016.1175470 |
| Popis: | The effect of roasting parameters such as the temperature (135 and 150°C) and relative humidity of air (RH of 0.3 and 5.0%) on acrylamide, acrolein, and polycyclic aromatic hydrocarbon (PAH) levels in whole and crushed cocoa beans and chocolates derived from these beans was studied. Acrylamide was identified in all tested samples of roasted cocoa beans, irrespective of process conditions. Its contents in chocolates produced from these beans were similar. The highest acrylamide concentration was found in whole cocoa beans roasted at 135°C and RH of 5.0%. Small amounts of acrolein were present only in the roasted whole cocoa beans while neither the roasted crushed cocoa beans nor chocolates contained this aldehyde. Roasting conditions significantly affected the profile and content of PAHs in whole and crushed cocoa beans and the richest in PAHs were crushed cocoa beans roasted at 150°C and RH of 5.0%. The chocolates obtained in this study contained significantly higher concentrations of PAHs than th... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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