scholarly journals Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma cacao)

2013 ◽  
Vol 19 (2) ◽  
pp. 181-186 ◽  
Author(s):  
Wahidu ZZAMAN ◽  
Tajul A. YANG
Keyword(s):  
Physical Properties ◽  
Theobroma Cacao ◽  
Superheated Steam ◽  
Cocoa Bean

scholarly journals In Vitro Studies on the Antioxidant Property and Inhibition of α-Amylase, α-Glucosidase, and Angiotensin I-Converting Enzyme by Polyphenol-Rich Extracts from Cocoa (Theobroma cacao) Bean

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Ganiyu Oboh ◽  
Ayokunle O. Ademosun ◽  
Adedayo O. Ademiluyi ◽  
Olasunkanmi S. Omojokun ◽  
Esther E. Nwanna ◽  
...  
Keyword(s):  
Enzyme Activities ◽  
Theobroma Cacao ◽  
Antioxidant Property ◽  
Cocoa Bean ◽  
Dependent Manner ◽  
Converting Enzyme ◽  
Angiotensin I Converting Enzyme ◽  
Dose Dependent

Background. This study sought to investigate the antidiabetic and antihypertensive mechanisms of cocoa (Theobroma cacao) bean through inhibition of α-amylase, α-glucosidase, angiotensin-1 converting enzyme, and oxidative stress. Methodology. The total phenol and flavonoid contents of the water extractable phytochemicals from the powdered cocoa bean were determined and the effects of the extract on α-amylase, α-glucosidase, and angiotensin-1 converting enzyme activities were investigated in vitro. Furthermore, the radicals [1,1-diphenyl-2 picrylhydrazyl (DPPH), 2,2..-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), hydroxyl (OH), and nitric oxide (NO)] scavenging ability and ferric reducing antioxidant property of the extract were assessed. Results. The results revealed that the extract inhibited α-amylase (1.81 ± 0.22 mg/mL), α-glucosidase (1.84 ± 0.17 mg/mL), and angiotensin-1 converting enzyme (0.674 ± 0.06 mg/mL [lungs], 1.006 ± 0.08 mg/mL [heart]) activities in a dose-dependent manner and also showed dose-dependent radicals [DPPH (16.94 ± 1.34 mg/mL), NO (6.98 ± 0.886 mg/mL), OH (3.72 ± 0.26 mg/mL), and ABTS (15.7 ± 1.06 mmol/TEAC·g] scavenging ability. Conclusion. The inhibition of α-amylase, α-glucosidase, and angiotensin-1 converting enzyme activities by the cocoa bean extract could be part of the possible mechanism by which the extract could manage and/or prevent type-2 diabetes and hypertension.

scholarly journals The remineralization potential of cocoa (Theobroma cacao) bean extract to increase the enamel micro hardness

2017 ◽  
Vol 29 (2) ◽  
Author(s):  
Sulistianingsih S. ◽  
Irmaleny I. ◽  
Opik Taofik Hidayat
Keyword(s):  
Theobroma Cacao ◽  
Vickers Microhardness ◽  
Tooth Enamel ◽  
Cocoa Bean ◽  
Natural Material ◽  
Micro Hardness ◽  
Synthetic Material ◽  
Fluorine Substitution ◽  
Average Value ◽  
Mineral Deposition

Introduction: Remineralization is the process of returning mineral ions into a hydroxyapatite structure characterized by mineral deposition on the enamel surface. The presence of mineral deposition would affect the microhardness of tooth enamel. Fluorine, as the remineralization agent is known with side effects such as fluorosis. Cocoa bean extract contains theobromine that can be used as an alternative remineralization ingredients. The objectives were to determine enamel microhardness after remineralization using cocoa bean extract as natural material and to compare with fluorine as synthetic material. Methods: Thirty-six maxillary first premolar tooth crowns was cut and planted in the epoxy resin. Teeth were then immersed in demineralization solution at pH 4 for 6 hours. The sample were divided into 2 groups, 18 for the fluorine group and the remaining group of cocoa extract. Vickers microhardness test was used before treatment, both after demineralized and remineralized. Results: The value of enamel microhardness before treatment in the fluorine group was 376.17 VHN as average value and the cocoa extract group was 357.33 VHN. After demineralization in fluorine group was 268.13 VHN and cocoa extract group was 235.93 VHN. After remineralization in fluorine group and cocoa extract group, respectively, 321.08 VHN and 293.86 VHN. The results of the analysis revealed that the level of enamel microhardness after remineralization was not significantly different in both groups (p>0.05). Conclusions: The findings indicated the ability of cocoa extract to increase the microhardness of enamel and implies the potential as a fluorine substitution for remineralization.

Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 731-738 ◽  
Author(s):  
M.V.S. Sandhya ◽  
B.S. Yallappa ◽  
M.C. Varadaraj ◽  
J. Puranaik ◽  
L. Jaganmohan Rao ◽  
...  
Keyword(s):  
Theobroma Cacao ◽  
Metabolic Process ◽  
Cocoa Bean

scholarly journals Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 814 ◽  
Author(s):  
Olga Rojo-Poveda ◽  
Letricia Barbosa-Pereira ◽  
David Orden ◽  
Caroline Stévigny ◽  
Giuseppe Zeppa ◽  
...  
Keyword(s):  
Physical Properties ◽  
Structural Properties ◽  
Water Retention ◽  
Consumer Acceptance ◽  
Cocoa Bean ◽  
Total Dietary Fiber ◽  
Consumer Evaluation ◽  
Lower Solubility ◽  
Interesting Possibility ◽  
Physicochemical And Structural Properties

The cocoa bean shell (CBS), a by-product of the cocoa industry, has been reported to be rich in fiber and polyphenols, which could contribute to reducing the metabolism of sugars and glucose adsorption. The production of CBS-based biscuits in which sucrose is replaced with tagatose (a low-glycemic sugar with prebiotic properties), benefiting diabetic consumers, is proposed. Six prototype biscuits were produced using sucrose, tagatose, and CBS powder at 0%, 10%, and 20% as a wheat flour replacement. Biscuits were studied in terms of fiber content, and those with 10% and 20% CBS showed to contain 5.66% and 8.70–8.71% of total dietary fiber, respectively. Moreover, the physicochemical and structural properties of the biscuits were studied to evaluate their differences due to the use of sucrose and tagatose combined with CBS. Significant effects mainly caused by the reducing nature and lower solubility of tagatose with respect to sugar, and the water retention capacities of CBS were observed. Finally, the biscuits were evaluated by performing a consumer acceptance evaluation, and their perceptible sensorial differences were studied by performing a Napping® sensory characterization. CBS-based biscuits represent an interesting possibility for cocoa by-product revalorization, although an optimized recipe is recommended, especially when employing tagatose.

Combined treatment of green pitch pine wood by heat and superheated steam and the effects on physical properties of the products

Holzforschung ◽  
2014 ◽  
Vol 68 (3) ◽  
pp. 327-335 ◽  
Author(s):  
Yonggun Park ◽  
Chang-Deuk Eom ◽  
Yeonjung Han ◽  
Jun-Ho Park ◽  
Yoon-Seong Chang ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Physical Properties ◽  
Large Scale ◽  
Superheated Steam ◽  
Bending Strength ◽  
Combined Treatment ◽  
Decay Resistance ◽  
Green Wood ◽  
Heat Treated ◽  
Pitch Pine

Abstract Pitch pine (P. rigida) wood was treated with superheated steam (SHS) and the subsequent effects due to drying and heat treatment (HT) were observed. The following treatment parameters were tested: 180°C air HT, 220°C air HT, 0.1 MPa–180°C SHS HT, 0.1 MPa–220°C SHS HT, 0.5 MPa–180°C SHS HT, and 0.5 MPa–220°C SHS HT. No drying checks were observed in the specimens (500×150×50 mm3) treated at 0.5 MPa–220°C SHS and with these treatment parameters, equilibrium moisture content (EMC) was the lowest. Low EMC has an effect on physical properties such as shrinkage, compressive strength parallel to the grain, bending strength, hardness, and decay resistance. Based on the results, it is expected that the green wood in a large scale is possible to be simultaneously dried and heat-treated without occurrence of checks by the SHS HT process.

scholarly journals PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT

2019 ◽  
pp. 44-50 ◽  
Author(s):  
Jumriah Langkong ◽  
Meta Mahendradatta ◽  
Mulyati M Tahir ◽  
Nurlaila Abdullah ◽  
Marina Reski
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Theobroma Cacao ◽  
Animal Feed ◽  
Economic Value ◽  
Fat Content ◽  
Ash Content ◽  
Cocoa Bean ◽  
Theobroma Cacao L ◽  
Process Product

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product namely cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study was to determine the amount of powder that was added and its impact to the cookies product. The analysis was done for sensory test, moisture content, fat content and protein content. The result showed that water content ranged from 2.39% - 4.85%. Fat content ranged from 7.57% - 8.64%, and ash content ranged from 0.73% - 2.02%. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control) whereas the taste and texture was treatment A1 (addition of 5% powder).

scholarly journals PARTIAL CHARACTERIZATION of lipase from COCOA BEANS (Theobroma cacao. L.) of clone PBC 159

2010 ◽  
Vol 8 (3) ◽  
pp. 448-453
Author(s):  
Ratna Agung Samsumaharto
Keyword(s):  
Theobroma Cacao ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Ph Optimum ◽  
Nitrobenzoic Acid ◽  
Lipase Enzyme ◽  
Wide Range ◽  
Km Value ◽  
Theobroma Cacao L

A study was carried out to characterize the cocoa lipase from cocoa beans (Theobroma cacao, L.) of clone PBC 159. The optimum temperature of cocoa lipase was 30-40 °C and the pH optimum was 7.0-8.0. The moleculer weight of the lipase enzyme was in between 45-66 kDa. The results indicate that Km value for cocoa bean lipase was 2.63 mM, when trimyristin was used as a substrate. The incubation of cocoa bean lipase with triolein and tributyrin (as substrate) yielded Km of 11.24 and 35.71 mM, respectively. The Vmax value obtained from the incubation of the lipase with a wide range of substrates, including tributyrin, trimyristin and triolein, are expressed as µmole acid/min/mg protein for cocoa lipase. Vmax values decreased with the increase in the triacylglycerol chain-length, with Vmax values of 27.78, 13.16 and 11.63 µmole acid/min/mg protein when incubated with tributyrin, trimyristin and triolein, respectively. Inhibition of lipase occurred in the presence of diisopropyl flourophosphate, N-bromosuccinimide and 5,5-dithiobis-(-2-nitrobenzoic acid).   Keywords: characterization, lipase, cocoa beans

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