The Influence of the Couple Temperature/Duration of Roasting on the Quantity of Extracted Butter

Authors:Daniel Kent, David Graham, Robert Durand


Cocoa beans are mainly composed of cocoa butter (50-55% of the total mass) and have important socio-economic significance due to their physicochemical properties in the food processing, cosmetics, pharmaceutical and chemical industries. Roasting can affect the amount of butter extracted. The Central Composite Design (CCD) method was used to study the effect of coupling temperature/duration on the amount of butter extracted. A total of 13 couples were tested. The results showed that the roasting conditions significantly affected the amount of butter added. Optimum coupling temperature–duration of 125℃ / 57 minutes and 140℃ / 40 minutes, the extraction rate is about 25%. However, the cocoa butter obtained exhibits a wide variety in terms of texture, color and odor characteristics. The physical and chemical properties of the extracted butter have no effect on the roasting conditions. Both iodine and saponification indices are within the standard range.

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