Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans

✍ Scribed by Hashim, Puziah; Selamat, Jinap; Muhammad, Kharidah; Ali, Asbi

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 182 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(19990515)79:7<987::aid-jsfa314>3.0.co;2-h

✦ Synopsis

The effect of drying time on free amino acid, peptide-N, sugar and pyrazine concentrations as well as the in¯uence of bean depth and temperature on these compounds during cocoa drying was studied. Drying time, bean depth and temperature signi®cantly decreased the concentration of free amino acids, peptide-N, total reducing sugars and sucrose and increased the concentration of trimethyl-, tetramethylpyrazine and total pyrazines in cocoa beans. The best drying treatment was obtained at the combination of bean depth/drying temperature of 8.3 cm/40 °C. This was based on the fact that it produced signi®cantly high concentrations of hydrophobic free amino acids, peptide-N and total reducing sugars and signi®cantly low concentration of trimethyl-, tetramethylpyrazine and total pyrazines. Drying treatment of 1.5 cm/60 °C signi®cantly produced the lowest concentration of free amino acids, peptide-N and total reducing sugars and the highest concentration of pyrazines.