Functional Activities of Cacao Nibs and Couvertures according to Process Conditions |
Choi, Soo-Young
(Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
Son, Yang-Ju (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) Yoo, Kyung-Mi (Department of Food and Nutrition, SoongEui Women's College) Lee, Ki-Won (WCU Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University) Hwang, In-Kyeong (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) |
1 | Beckett ST. 2008. The science of chocolate. 2nd ed. The Royal Society of Chemistry, Cambridge, UK. p 11-12. |
2 | Herrmann K. 1995. Recent findings about cocoa ingredients. II: catechin, procyanidins, their oxidative condensation, and dietary fiber of peeled cacao. Gordian 95: 141-144. |
3 | Payne MJ, Hurst WJ, Miller KB, Rank C, Stuart DA. 2010. Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients. J Agric Food Chem 58: 10518-10527. DOI |
4 | Lee ES, Kum JY, Hwang YO, Tu OJ, Jo HB, Kim JH, Chae YZ. 2012. Comparative study on antioxidant capacities and polyphenolic contents of commercially available cocoa-containing products. J Korean Soc Food Sci Nutr 41: 1356-1362. DOI |
5 | Ramli N, Hassan O, Said M, Samsudin W, Idris NA. 2006. Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans. J Food Process Preserv 30: 280-298. DOI |
6 | Nascimento MS, Brum DM, Pena PO, Berto MI, Efraim P. 2012. Inactivation of Salmonella during cocoa roasting and chocolate conching. Int J Food Microbiol 159: 225-229. DOI |
7 | Lee HS. 2010. Coffee roasting technique. Seoul Commune, Seoul, Korea. p 8-100. |
8 | Nebesny E, Rutkowski J. 1998. Effect of roasting and secondary fermentation on cocoa bean enrichment. Pol J Food Nutr Sci 3: 437-445. |
9 | Oliviero T, Capuano E, Cammerer B, Fogliano V. 2009. Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems. J Agric Food Chem 57: 147-152. DOI |
10 | Hoskin JM, Dimick PS. 1980. Observations of chocolate during conching by scanning electron microscopy and viscometry. J Food Sci 45: 1541-1545. DOI |
11 | Mattia CD, Martuscelli M, Sacchetti G, Beheydt B, Mastro cola D, Pittia P. 2014. Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. Food Res Int 63: 367-372. DOI |
12 | Afoakwa EO. 2000. Chocolate science and technology. Wiley-Blackwell, Chichester, UK. p 43-47. |
13 | Konar N. 2013. Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin. Eur Food Res Technol 236: 135-143. DOI |
14 | Kim DO, Lee KW, Lee HJ, Lee CY. 2002. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J Agric Food Chem 50: 3713-3717. DOI |
15 | Wan Rosli WI. 1997. Effect of roasting temperature and time on precursors, volatile components and flavour quality of cocoa beans during nib roasting. MS Thesis. Universiti Putra Malaysia, Serdang, Malaysia. p 1-25. |
16 | Duarte SMS, Abreu CMP, Menezes HC, Santos MH, Gouvea CMCP. 2005. Effect of processing and roasting on the antioxidant activity of coffee brews. Cienc Tecnol Aliment 25: 387-393. DOI |
17 | Komes D, Belscak-Cvitanovic A, Skrabal S, Vojvodic A, Busic A. 2013. The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents. LWT-Food Sci Technol 53: 360-369. DOI |
18 | Jeon G, Han J, Choi Y, Lee SM, Kim HT, Lee J. 2008. Antioxidant and antiproliferative activity of pepper (Capsicum annuum L.) leaves. J Korean Soc Food Sci Nutr 37: 1079-1083. DOI |
19 | Singleton VL, Rossi Jr JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16: 144-158. |
20 | Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-559. DOI |
21 | Arlorio M, Locatelli M, Travaglia F, Coisson JD, Grosso ED, Minassi A, Appendino G, Martelli A. 2008. Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.). Food Chem 106: 967-975. DOI |
22 | Cooper KA, Donovan JL, Waterhouse AL, Williamson G. 2008. Cocoa and health: a decade of research. Br J Nutr 99: 1-11. |
23 | Jolic SM, Redovnikovic IR, Markovic K, Sipusic DI, Delonga K. 2011. Changes of phenolic compounds and antioxidant capacity in cocoa beans processing. Int J Food Sci Technol 46: 1793-1800. DOI |
24 | Jinap MS, Nazamid BJS. 2004. Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting. Food Chem 85: 73-80. DOI |
25 | Lee KW, Kim YJ, Lee HJ, Lee CY. 2003. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J Agric Food Chem 51: 7292-7295. DOI |
26 | Lamuela-Raventos RM, Izquierdo-Pulido M, Estruch R. 2013. Industrial and home processing of cocoa polyphenols. In Chocolate in Health and Nutrition. Watson RR, Preedy VR, Zibadi S, eds. Humana Press, New York, NY, USA. Vol 7, p 119-122. |
27 | Kim H, Keeney PG. 1984. Epicatechin content in fermented and unfermented cocoa beans. J Food Sci 49: 1090-1092. DOI |
28 | Dallas C, Ricardo-da-Silva JM, Laureano O. 1995. Degradation of oligomeric procyanidins and anthocyanins in a Tinta Roriz red wine during maturation. Vitis 34: 51-56. |
29 | Ortega N, Romero MP, Macia A, Reguant J, Angles N, Morello JR, Motilva MJ. 2008. Obtention and characterization of phenolic extracts from different cocoa sources. J Agric Food Chem 56: 9621-9627. DOI |
30 | Schumacher AB, Brandelli A, Schumacher EW, Macedo FC, Pieta L, Klug TV, Jong EV. 2009. Development and evaluation of a laboratory scale conch for chocolate production. Int J Food Sci Technol 44: 616-622. DOI |