Changes in polyphenol ability to produce astringency during roasting of cocoa liquor

✍ Scribed by Misnawi; S Jinap; B Jamilah; S Nazamid

• Publisher: John Wiley and Sons
• Year: 2005
• Tongue: English
• Weight: 260 KB
• Volume: 85
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.1954

✦ Synopsis

Abstract

Polyphenols in cocoa products determine the astringent sensation due to their interaction with salivary proline‐rich protein. Changes in the ability of polyphenols to produce astringency during cocoa roasting have been studied through an evaluation of the polyphenol–protein interaction in cocoa cake/liquor roasted at 120 °C for 45 min, with and without enrichment with polyphenol extract. Roasting decreased the capacity of polyphenols to interact with protein, causing a decrease in astringency. However, the polyphenol–protein interaction products after roasting could still be oxidized enzymatically and most probably would still give cocoa products beneficial effects as functional food. Copyright © 2005 Society of Chemical Industry