Processing of cocoa
- 1. PROCESSING OF COCOA NAME-Vartika arora Technology of fruits vegetables and plantation crops
- 2. INTRODUCTION Botanical name-Theobroma cacao • Cocoa trees grow best in tropical rainforests • The cocoa trees grows upto A height of 15-25 ft. • A single trees produces 20-50 fruits per year. • The pods are 10-18cm in diameter ,having a thick leathery rinds • Containing 20-50 beans inside in a row . • The seeds are embedded in white pulp called (baba de cacoa).
- 3. Harvesting Fermentation Drying Grinding (cocoa mass/liquor) Pressing Dried coco beans Cleaning Roasting winnowing Splitting and extraction of seeds and pulp FLOWCHART FOR PROCESSING OF COCOA Coco powder Coco butter Curing (5-7 days)
- 4. HARVESTING Fully matured pods are harvested. When pods turn golden brown indicates right time for harvesting. Pre fermentation storage Cutting And Splitting Of Pods Pods are splitted in two halves. One pod contain 20-40 seeds inside it ,with white (sugary and gummy) pulp known as ‘baba de coco’. Beans with whitish pulp are extracted from pods.
- 5. FERMENTATION Fermentation has to be carried out within 24-48 hrs after pod breaking. Fermentation process takes around a week and varies according to species. Fermentation is the key step as it is responsible for chocolate flavor, characteristic aroma and external browning of beans. Pulp surrounding the beans undergo fermentation . Pulp provides excellent medium for growth of microorganisms as it contains 10-15% sugars.
- 6. CHEMICAL CHANGES DURING FERMENTATION Atmospheric microorganisms such as yeast and bacteria acts on the substrate (pulp) and causes fermentation. Sugars In pulp Ethanol+CO2 Yeast Ethanol Acetic acid CO2+H2O Bacteria O2 CURING During the process of fermentation temperature rises to 45-50 oC , and formation acetic acid takes place this leads to death of cell and causing complex chemical changes in bean. v
- 7. Reaction between storage proteins and ,enzymes( proteolytic ,polyphenol oxidase , invertase ) and polyphenols result in formation of chocolate flavor precursors. Reduction in astringent flavors and bitterness in beans. BEFORE VS AFTER FERMENTATION SENSORY EVALUATION 0 1 2 3 4 5 6 7 8 9 Cocoa Bitter Astringent Floral SENSORYSCORE SENSORY ATTRIBUTE BEFORE AFTER
- 8. METHDOS OF FEREMENTATION 1.Heap method 2. Box and tray method 3.Basket method
- 9. DRYING After fermentation process drying of beans is carried out . It is done to bring down moisture content from 60% to 6-7.5% Ensures its proper storage otherwise subjected to mould growth Loosening of shell from beans. Loss of astringency and bitter flavor. Methods of drying Artificial drying Sun drying
- 10. ROASTING Beans are roasted at (200-250)oF for 1-2 hours. Characteristic aroma develops. Color changes from reddish brown to dark brown. Beans become brittle (hard). Shells and cotyledons of beans is separated by passing them in corrugated rolers and separating by Winnowing. Heat produced during causes cocoa fat to melt . Cocoa nibs are grounded in stone mills or other suitable method. This suspension of melted fat with ground particles of cocoa is known as “cocoa mass” , “chocolate liquor” , “bitter chocolate”. GRINDING
- 11. PRESSING OF NIBS Filter pressing is done to separate major fat portion of cocoa mass to form cocoa butter. The amount of fat left in pressed cake can be varied by changing the conditions of pressing . The pressed cake is used for producing cocoa powder. Pressed cake after removal of cocoa butter contains 1.8 -11.3 percent free acids . The process of neutralization of these acids by adding requisite amount of alkali is known as DUTCH PROCESS DUTCHING
- 12. COCOA PRODUCTS 1.COCO BUTTER It is a pale yellow liquid ,edible oil with characteristic odor and flavor of chocolate. Melts at 340C , rich in unsaturated fatty acids and antioxidants. 2.CHOCOLATE A food preparation in the form of a paste or solid block made from roasted and ground cocoa seeds, typically sweetened. Made from mixing cocoa butter and cocoa liquor in varying amounts. i) Plain chocolate (coco liquor +coco butter +sugar ) ii) Milk chocolate (coco liquor +coco butter + milk solids +sugar ) 3.COCO POWDER After extraction of cocoa butter from cocoa mass/liquor the remaining part is used for producing coco powder. Coco powder is rich in flavonoids .
- 13. REFRENCES • Food facts and principles N Shakuntala Manay • www.icco.Org • Cocoa-production and processing –koku Edoh Adabe &E.Lionelle Ngo-Samnick