Effects of different alkali mixtures on physicochemical, microstructural, and powder properties of alkalized cocoa

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2024-09-27 DOI:10.1007/s11694-024-02889-w

Perihan Kübra Akman, Ertan Ermiş, Ceren Daskaya-Dikmen, Ömer Said Toker

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Abstract

Alkalization changes the physicochemical, bioactive, and powder flow properties of cocoa powders, so it is an essential factor affecting the quality of cocoa products. This study investigated the relationship of the alkalization process with physicochemical properties such as color, pH, and bioactive properties such as total phenolic, flavonoid, and antioxidant capacity of cocoa powders. For this purpose, natural cocoa powders were alkalized using sodium hydroxide (NaOH) or potassium carbonate (K₂CO₃), or potassium hydroxide (KOH) solutions at their different concentrations. The browning index, darkness, and pH values increased while the total phenolic content, flavonoid, and antioxidant capacity decreased depending on the type of alkali used. FTIR spectra revealed changes in the stretching vibrations in the molecular structure of alkalized cocoa powders. Even though the alkalization process did not affect the microstructure of cocoa particles visibly, treatment with different alkali agents altered the thermal behavior, compressibility and caused a decrease in the powder flowability.

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不同碱混合物对碱化可可的物理化学、微观结构和粉末特性的影响

碱化会改变可可粉的物理化学、生物活性和粉末流动特性，因此是影响可可产品质量的一个重要因素。本研究调查了碱化过程与可可粉的色泽、pH 值等理化特性以及总酚、类黄酮和抗氧化能力等生物活性特性之间的关系。为此，使用不同浓度的氢氧化钠（NaOH）或碳酸钾（K2CO3）或氢氧化钾（KOH）溶液对天然可可粉进行碱化。褐变指数、黑度和 pH 值都有所上升，而总酚含量、类黄酮和抗氧化能力则因所用碱的类型不同而有所下降。傅立叶变换红外光谱显示，碱化可可粉分子结构中的伸缩振动发生了变化。尽管碱化过程不会明显影响可可颗粒的微观结构，但用不同的碱剂处理会改变可可粉的热行为、可压缩性，并导致其流动性降低。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.