Compare the antioxidant capacity of Taiwan and imported cocoa beans in different processes and Sensory evaluation
| Autor: | CHANG, YUAN-PIN, 張原賓 |
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| Rok vydání: | 2019 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 107 Taiwan's unique geographical environment gives industry and consumers the opportunity to participate in the complete process of cocoa planting to make chocolate products, while cocoa-related industries are still emerging industries in Taiwan to assess the potential of Taiwan's Pingtung cocoa processing applications, collating cocoa beans Standard and domestic and foreign cocoa fermented beans were processed for their antioxidant capacity and composition analysis, and baked and ground at 115℃, 125 ℃, 135 ℃three different temperature layers. Assessing the composition and processing flavor of Taiwan's cocoa fermented beans and international cocoa fermented beans, as a basis for the development of Taiwan's cocoa-innovative cuisine.In the antioxidant and functional tests of Taiwan cocoa beans, the ability to remove DPPH free radicals by water extraction (TA samples 94%) > (IN samples 93.3%) > (NA samples 93.1%) and methanol extraction of flavonoids (0.12 ± 0.005 μl / ml) is excellent. In the evaluation test, the choice of the sweetness preference of chocolate in the youth group was also known. After the roasting of the cocoa beans in Taiwan, the flavor changes mainly showed fruity aroma and woody taste. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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