PL EN
INFLUENCE OF ROASTING PROCESS ON CHANGES IN CONTENT OF SELECTED MINERAL COMPOUNDS IN CHOCOLATES OBTAINED FROM BEANS FROM DIFFERENT REGIONS OF THE WORLD
 
Więcej
Ukryj
1
WULS-SGGW, Faculty of Food Sciences
Data publikacji: 28-06-2021
 
2019;(597):31–40
 
SŁOWA KLUCZOWE
STRESZCZENIE
The aim of the study was to compare the mineral compounds content (potassium, phosphorus, magnesium, iron and sodium) in chocolates obtained from roasted and unroasted cocoa beans. Six types of unroasted beans, five types of roasted beans, and the resulting chocolates were investigated. The tested cocoa bean varieties were from Ghana, Venezuela, Dominican Republic, Colombia and Ecuador. Mineral compounds such as potassium, phosphorus and magnesium were found in both grains and chocolates at a much higher level than iron and sodium. The content of mineral components in the final product was significantly lower compared to their content in the raw material from which it was produced. However, the majority of unroasted grains were characterised by lower content of mineral components than roasted grains, which indicates the influence of roasting process on the content of analysed mineral compounds.
 
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