微波辅助未发酵的可可豆:在酸浸泡后改善风味前体
Ahadina Dewi Maghfiroh1, Rini Yanti1, Chusnul Hidayat1
1Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl, Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia.
Journal of food science and technology
|January 10, 2024
概括
微波辅助的酸处理增强了未发酵可可豆中的风味前体. 这种方法优化了氨基酸和挥发性化合物含量,提高了整体风味潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 不发酵的可可豆缺乏可取的风味前体.
- 传统的可可加工方法可能是耗时和耗能的.
研究的目的:
- 为了增强未发酵可可豆中的风味前体.
- 为了研究酸度,微波功率和时间对风味发展的影响.
主要方法:
- 在酸中浸泡可可豆,然后进行微波加热.
- 使用一次性一个变量方法选变量.
- 使用响应表面方法 (RSM) 优化条件,采用盒式设计.
主要成果:
- 风味前体随着酸度,微波功率和暴露时间的增加而增加.
- 最佳条件: 1.21 M 酸, 450 W 微波功率,曝光时间 4 分钟.
- 达到38.99%的水解度 (DH) 和0.98%的降解糖.
- 增加氨基酸含量 (尤其是疏水性) 和挥发性化合物 (化物,).
结论:
- 微波辅助酸处理是一种有前途的方法,可以改善未发酵可可豆中的风味前体.
- 这种技术为传统方法提供了潜在的更快,更有效的替代方案.
- 该研究提供了优化参数,以增强可可豆风味的发展.
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