Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds.
The occurrence of non-fermented cocoa beans in the Indonesian market is still a huge challenge that needs to be solved. Unfermented cocoa beans are considered low-quality cocoa due to their low chocolate flavor and taste, and high bitterness and astringency levels. This limits its usability in the...
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Indonesian Coffee and Cocoa Research Institute
2024-12-01
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| Series: | Coffee and Cocoa Research Journal |
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| Online Access: | https://www.ccrjournal.com/index.php/ccrj/article/view/630 |
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| author | Noor Ariefandie Febrianto Trisnaningtyas Novella Ramadhani Rachma Taufiq Utami |
| author_facet | Noor Ariefandie Febrianto Trisnaningtyas Novella Ramadhani Rachma Taufiq Utami |
| author_sort | Noor Ariefandie Febrianto |
| collection | DOAJ |
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The occurrence of non-fermented cocoa beans in the Indonesian market is still a huge challenge that needs to be solved. Unfermented cocoa beans are considered low-quality cocoa due to their low chocolate flavor and taste, and high bitterness and astringency levels. This limits its usability in the industries. An effort to utilize unfermented cocoa beans can be made through an alternative processing method utilizing an acidification process. Malic acid was used for acidification at various concentrations (0.01, 1, 2.5, and 5%). This acid solution was used to incubate the cocoa nibs for 1,3 and 5 hours. Physicochemical characteristics such as color changes, anthocyanin content, total phenolic content, and antioxidant activity of acidified cocoa nibs were analyzed. Fourier transform infrared spectroscopy analysis was also utilized to evaluate the changes in the functional groups. The results showed that the acidification of cocoa nibs using >1% malic acid significantly altered the color of cocoa nibs from brownish-purple to reddish color. Anthocyanin and phenolic content of cocoa nibs could be preserved to more than 61 and 65%, resulting in preserved antioxidant activity (>66%). The use of 2.5% malic acid followed by incubation for 3 hours resulted in cocoa nibs with bright red color and highly-preserved bioactive compounds.
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| format | Article |
| id | doaj-art-8deb8ba21fac4a4fbf3a228c3dd70928 |
| institution | DOAJ |
| issn | 0215-0212 2406-9574 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Indonesian Coffee and Cocoa Research Institute |
| record_format | Article |
| series | Coffee and Cocoa Research Journal |
| spelling | doaj-art-8deb8ba21fac4a4fbf3a228c3dd709282025-08-20T02:51:02ZengIndonesian Coffee and Cocoa Research InstituteCoffee and Cocoa Research Journal0215-02122406-95742024-12-0140310.22302/iccri.jur.pelitaperkebunan.v40i3.630Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds.Noor Ariefandie Febrianto0Trisnaningtyas Novella Ramadhani1Rachma Taufiq Utami2ICCRIDepartment of Chemistry, Faculty of Mathematics and Natural Sciences, University of Jember, East Java, Indonesia2) Department of Chemistry, Faculty of Mathematics and Natural Sciences, University of Jember, East Java, Indonesia The occurrence of non-fermented cocoa beans in the Indonesian market is still a huge challenge that needs to be solved. Unfermented cocoa beans are considered low-quality cocoa due to their low chocolate flavor and taste, and high bitterness and astringency levels. This limits its usability in the industries. An effort to utilize unfermented cocoa beans can be made through an alternative processing method utilizing an acidification process. Malic acid was used for acidification at various concentrations (0.01, 1, 2.5, and 5%). This acid solution was used to incubate the cocoa nibs for 1,3 and 5 hours. Physicochemical characteristics such as color changes, anthocyanin content, total phenolic content, and antioxidant activity of acidified cocoa nibs were analyzed. Fourier transform infrared spectroscopy analysis was also utilized to evaluate the changes in the functional groups. The results showed that the acidification of cocoa nibs using >1% malic acid significantly altered the color of cocoa nibs from brownish-purple to reddish color. Anthocyanin and phenolic content of cocoa nibs could be preserved to more than 61 and 65%, resulting in preserved antioxidant activity (>66%). The use of 2.5% malic acid followed by incubation for 3 hours resulted in cocoa nibs with bright red color and highly-preserved bioactive compounds. https://www.ccrjournal.com/index.php/ccrj/article/view/630rubypolyphenolAnthocyaninMaillard non-enzymatic browningUnfermented |
| spellingShingle | Noor Ariefandie Febrianto Trisnaningtyas Novella Ramadhani Rachma Taufiq Utami Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds. Coffee and Cocoa Research Journal ruby polyphenol Anthocyanin Maillard non-enzymatic browning Unfermented |
| title | Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds. |
| title_full | Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds. |
| title_fullStr | Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds. |
| title_full_unstemmed | Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds. |
| title_short | Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds. |
| title_sort | acidification of cocoa nibs using malic acid to modify the color while preserving the bioactive compounds |
| topic | ruby polyphenol Anthocyanin Maillard non-enzymatic browning Unfermented |
| url | https://www.ccrjournal.com/index.php/ccrj/article/view/630 |
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