Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment
The chocolate flavor determines the quality of cocoa. Efforts have been made to enhance chocolate flavor, apart from fermentation, by adding aroma precursor-forming ingredients such as amino acids and reducing sugars to cocoa nibs. This study aimed to determine the effect of protease from Aspergillu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Academic Press
2023
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| Online Access: | https://repository.ugm.ac.id/286007/1/1-s2.0-S0023643823004899-main.pdf |
| _version_ | 1817928534875701248 |
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| author | Tamimi, Kika Al Hidayat, Chusnul Utami, Tyas Witasari, Lucia Dhiantika |
| author_facet | Tamimi, Kika Al Hidayat, Chusnul Utami, Tyas Witasari, Lucia Dhiantika |
| author_sort | Tamimi, Kika Al |
| collection | UGM |
| description | The chocolate flavor determines the quality of cocoa. Efforts have been made to enhance chocolate flavor, apart from fermentation, by adding aroma precursor-forming ingredients such as amino acids and reducing sugars to cocoa nibs. This study aimed to determine the effect of protease from Aspergillus oryzae (Flavourzyme®) and glucose toward flavor precursor formation in non-fermented cocoa nibs. First, the highest Flavourzyme® concentration and the optimal incubation time to hydrolyze protein in non-fermented cocoa nibs were determined. Then, the non-fermented cocoa nibs were treated with Flavourzyme®, glucose, and the combination of both. Afterward, cocoa nibs were dried and tested for their pH, fermentation index, and the contents of reducing sugar and free amino acids. The present results suggested that the highest degree of hydrolysis was obtained from treatment with 50 U/g Flavourzyme® in 8 h of incubation time. Flavourzyme® could reduce the pH of non-fermented cocoa beans to pH 5.8. Cocoa nibs treated with Flavourzyme® and glucose showed higher fermentation index, and reducing sugar content than naturally fermented cocoa nibs. Furthermore, the free hydrophobic amino acids (Tyr, Phe, Leu) were in the highest level. Thus, Flavourzyme® and glucose treatment could enhance the precursor flavor in non-fermented cocoa nibs. © 2023 |
| first_indexed | 2024-09-25T03:59:02Z |
| format | Article |
| id | oai:generic.eprints.org:286007 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-09-25T03:59:02Z |
| publishDate | 2023 |
| publisher | Academic Press |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2860072024-05-13T01:08:16Z https://repository.ugm.ac.id/286007/ Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment Tamimi, Kika Al Hidayat, Chusnul Utami, Tyas Witasari, Lucia Dhiantika Food technology The chocolate flavor determines the quality of cocoa. Efforts have been made to enhance chocolate flavor, apart from fermentation, by adding aroma precursor-forming ingredients such as amino acids and reducing sugars to cocoa nibs. This study aimed to determine the effect of protease from Aspergillus oryzae (Flavourzyme®) and glucose toward flavor precursor formation in non-fermented cocoa nibs. First, the highest Flavourzyme® concentration and the optimal incubation time to hydrolyze protein in non-fermented cocoa nibs were determined. Then, the non-fermented cocoa nibs were treated with Flavourzyme®, glucose, and the combination of both. Afterward, cocoa nibs were dried and tested for their pH, fermentation index, and the contents of reducing sugar and free amino acids. The present results suggested that the highest degree of hydrolysis was obtained from treatment with 50 U/g Flavourzyme® in 8 h of incubation time. Flavourzyme® could reduce the pH of non-fermented cocoa beans to pH 5.8. Cocoa nibs treated with Flavourzyme® and glucose showed higher fermentation index, and reducing sugar content than naturally fermented cocoa nibs. Furthermore, the free hydrophobic amino acids (Tyr, Phe, Leu) were in the highest level. Thus, Flavourzyme® and glucose treatment could enhance the precursor flavor in non-fermented cocoa nibs. © 2023 Academic Press 2023-07-15 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/286007/1/1-s2.0-S0023643823004899-main.pdf Tamimi, Kika Al and Hidayat, Chusnul and Utami, Tyas and Witasari, Lucia Dhiantika (2023) Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment. LWT, 184. ISSN ISSN 00236438 DOI 10.1016/j.lwt.2023.114910 |
| spellingShingle | Food technology Tamimi, Kika Al Hidayat, Chusnul Utami, Tyas Witasari, Lucia Dhiantika Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment |
| title | Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment |
| title_full | Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment |
| title_fullStr | Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment |
| title_full_unstemmed | Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment |
| title_short | Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment |
| title_sort | flavor precursor formation of non fermented forastero cocoa beans after flavourzyme r and glucose treatment |
| topic | Food technology |
| url | https://repository.ugm.ac.id/286007/1/1-s2.0-S0023643823004899-main.pdf |
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