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Research Documents: Roasting

  • Krysiak, W., Adamski, R., Żyżelewicz, D. Factors affecting the color of roasted cocoa bean. J. of Food Quality, article first published online, DOI: 10.1111/jfq.12009, 2013.

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  • Farah, D.M.H., Zaibunnisa, A.H., Misnawib. Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide. International Food Research Journal, 19 (4), p. 1355-1359, 2012.

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  • Arlorio, M.; Locatelli, M.; Travaglia, F.; Coisson, J-D.; Del Grosso, E.; Minassi, A.; Appendino, G.; Martelli, A. Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.). Food Chemistry, vol. 106, p.967-975, 2007.

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  • Oliviero, T.; Capuano, E.; Cammerer, B.; Fogliano, V. Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems. J. Agricultural and Food Chemistry, vol. 57, p.147 -152, 2009

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  • Krysiak, W. Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material. Grasas y Aceites, vol. 62, p. 467-478, 2011.

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  • Stark, T.; Bareuther, S.; Hofmann, T. Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao ) by means of quantitative studies and sensory experiments. Journal of Agricultural and Food Chemistry, vol. 54, p. 5530-5539, 2006.

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  • Krysiak, W . Influence of roasting conditions on coloration of roasted cocoa beans. Journal of food engineering, vol. 77, p. 449-453, 2006.

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