Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2024-10-29 DOI:10.1007/s11483-024-09896-w

Sultan Demirci, Ceren Elmaci, İlyas Atalar, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar

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Abstract

In this study, alkalized cocoa powders were obtained by optimization study with the Mixture Design, which included the use of the main alkali salts (NaOH, KOH and K₂CO₃). The effects of the alkali salt(s) used on the antioxidant activity (DPPH and ABTS methods), total phenolic compounds, particle size distribution, physicochemical (pH, moisture content, water activity, total ash amount, color) and volatile component profiles of samples were investigated. Significant models with high R² values (0.8297–0.9983) were determined for all main alkalization indicators (a*/b*, pH, and TrMP/TMP), color characteristics, Sauter mean (D3:2), bulk and tapped density (p < 0.05). It has been determined that classification based only on pH and color properties in alkalization may cause disadvantages in terms of polyphenol content and aroma profile, which are among the main motivation factors for consumption of cocoa-based products. In addition, the effects of alkalis on stability and technological properties should also be taken into consideration for this process.

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确定可可粉碱化的最佳碱试剂：对物理化学、功能和技术特性的影响

在本研究中，通过混合设计优化研究获得了碱化可可粉，其中包括主要碱盐（NaOH、KOH 和 K2CO3）的使用。研究了所使用的碱盐对样品的抗氧化活性（DPPH 和 ABTS 法）、总酚类化合物、粒度分布、物理化学（pH 值、水分含量、水活性、总灰分、颜色）和挥发性成分概况的影响。在所有主要碱化指标（a*/b*、pH 值和 TrMP/TMP）、颜色特征、萨特平均值（D3:2）、容重和堆积密度（p <0.05）方面，确定了具有较高 R2 值（0.8297-0.9983）的显著模型。经确定，仅根据碱化过程中的 pH 值和颜色特性进行分类，可能会在多酚含量和香味特征方面造成不利影响，而这正是消费可可类产品的主要动力因素之一。此外，在这一过程中还应考虑到碱对稳定性和技术特性的影响。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.