Effect of Roasting on Physicochemical Properties of Cocoa Beans

Cocoa beans (Theorem cocoa) are the main raw materials used in chocolate manufacture. Roasting is the mostimportant technological process in production of cocoa products. It is the main process in the development of aromaand taste of cocoa beans. Maillard reaction and Strekher degradation take place during roasting process, where theflavour compounds of cocoa are produced. It was found that roasting temperatures at a range from 90 to 110°C wereoptimum for producing high quality chocolate, by using the Response Surface Methodology (RSM). The desirableflavour components of cocoa beans are developed due to the pyrazines which are produced during roasting process.This process affects the chemical composition (protein, fat, carbohydrates, ash, minerals and vitamins) of cocoa beans.The stability of polyphenols in cocoa beans is influenced by the conditions of the roasting process. Roasting causesa decrease in the polyphenols content of cocoa beans up to 98%. The roasting process of cocoa beans should be optimized(temperature and time) to produce final products of high quality.