Characterization and Yield of Crude Cocoa Butter Extracted from Taiwanese Cocoa Beans under Different Fermentation Degree and Roasting Conditions

Ying Chun Lin^1, and Youk Meng Choong¹

¹Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-Te District, Tainan, 71710 Taiwan, R.O.C.

Cite this paper:
Ying Chun Lin and Youk Meng Choong. Characterization and Yield of Crude Cocoa Butter Extracted from Taiwanese Cocoa Beans under Different Fermentation Degree and Roasting Conditions. Journal of Food and Nutrition Research. 2022; 10(2):151-157. doi: 10.12691/jfnr-10-2-8

Abstract

High quality cocoa butter, due to its unique physicochemical properties and fatty acid composition, is widely used in food and cosmetic industries. Fermentation and roasting processes not only contribute a significant impact on the polyphenol content and flavor of cocoa beans, but also affect the physicochemical properties of cocoa butter. The objective of the present study was to determine the oil yield of crude cocoa butter extracted from Taiwanese cocoa beans under different fermentation degree and roasting conditions by mechanical press (54MPa and 60°C). A total of six couple (fermentation/roasting) extracted crude cocoa butter was obtained and their physicochemical properties, including acid value, iodine value, melting point, peroxide value, and fatty acid composition were determined. It was found that fermented cocoa beans roasted at 130°C for 25min had the highest oil yield of 79.9%, while the lowest oil yield of 57.9% was obtained from the unfermented and unroasted cocoa beans. There were statistical differences in the physicochemical properties and fatty acid composition among the extracted cocoa butters. The acid values of the analyzed cocoa butters were within the range of 0.43±0.01-1.72±0.12 mg KOH g^-1 of fat. The iodine values were within 34.93±0.15-36.30±0.08 g I₂ 100 g^-1 of fat. The melting points were ranged from 33.08±0.22 to 33.80±0.08°C. The peroxide values were within the range of 1.03±0.04-2.88±1.12 meq kg^-1 of fat. The analyzed fatty acid profiles indicated that saturated fatty acids were present in higher proportions than unsaturated fatty acids, with stearic and oleic acids as the main fractions. These physicochemical parameters were within the norms. Taken together, the cocoa butter extracted from unfermented and unroasted cocoa beans possessed the highest melting point, the lowest iodine value, and the highest level of saturated fatty acids, which are the indications of high quality cocoa butter.

Keywords:
crude cocoa butter fermentation roasting oil yield physicochemical properties

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