Characterization of Dutch-Cocoa produced using potash extract from cocoa pod husk as an alkalizing bioresource

Q3 Agricultural and Biological Sciences

Brazilian Journal of Food Technology Pub Date : 2023-04-03 DOI:10.1590/1981-6723.02322

G. Arueya, Olukunle O. Sharon

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引用次数: 0

Abstract

Alkalizing agents in the processing of Dutch-Cocoa are often imported from developing countries. This occurs amidst humongous quantities of Cocoa Pod Husk (CPH) that are largely rotting away. This study therefore appraises the inherent alkalizing potentials of CPH, including its physicochemical and safety characteristics in the production of Dutch-Cocoa. CPH was calcined, potash extracted, characterized, and applied in formulation (1% to 5% conc.) in Dutch-production of Cocoa. Quality parameters of the resultant product were analyzed following AOAC procedures ( p ≤ 0.05). In addition, rats(n=30) were fed it over a 21 -day duration while nutritional and safety indicators were monitored. Sensory properties were also evaluated. The results showed some predominant properties of CPH potash extract [Potassium 35.7%, pH 12.3, alkalinity 15.6 g/100 g CO 3 ] and Dutch-cocoa [protein (15.8% to 16.5%), colour (Hunter L,a,b) 36.9, 8.8, 11.7 light - dark red), dispersibility (1.5 to 2.3), wettability (143.7 s), sedimentation (20.7 % to 49.3%)] which favourably compared with commercial variants. Apparent digestibility (AD%) was significant (Protein 86%, Fat 88%, Fiber 66% etc) ( p ≤ .0.05). Safety indices exhibited no deleterious effect and the product was adjudged acceptable. Dutch-cocoa produced using CPH-derived-potash as an alternate alkalizing bioresource is feasible, while simultaneously providing an environmentally friendly outlet for CPH

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用可可豆荚壳钾提取物作为碱化生物资源生产荷兰可可的特性

荷兰可可加工中的碱化剂通常是从发展中国家进口的。这发生在大量的可可豆荚壳(CPH)中，这些豆荚壳大部分已经腐烂了。因此，本研究评估了CPH的固有碱化潜力，包括其在荷兰可可生产中的物理化学和安全特性。CPH经煅烧，碳酸钾提取，表征，并应用于配方(1%至5%的conc)在荷兰生产可可。按照AOAC程序对产物质量参数进行分析(p≤0.05)。30只大鼠连续饲喂21 d，同时监测其营养和安全性指标。感官特性也被评估。结果表明，CPH钾提取物的一些主要特性[钾35.7%，pH 12.3，碱度15.6 g/100 g CO 3]和荷兰可可[蛋白质(15.8%至16.5%)，颜色(Hunter L,a,b) 36.9, 8.8, 11.7浅-深红色)，分散性(1.5至2.3)，润湿性(143.7 s)，沉降(20.7%至49.3%)]与商业品种相比有利。表观消化率(AD%)显著(蛋白质86%、脂肪88%、纤维66%等)(p≤0.05)。安全指标无不良影响，产品可接受。使用CPH衍生的钾肥作为替代碱化生物资源生产荷兰可可是可行的，同时为CPH提供了一个环保的出口

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

35 weeks

期刊介绍： The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.