ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Average starch content was 5.30%, range 4.50-7.00%, for 12 lots of cocoa beans representing major geographic regions of production. Starch content of beans increased as the fruit grew and ripened. An increase in starch content was also observed during fermentation, probably due to loss of soluble solids through exudative sweating. Characteristics of isolated starch were identical, irrespective of bean source. Granule size varied from 2 μm to 12.5 μm, with 80% being 2 pm to 6 pm in diameter. Gelatinization started at 61°C and was completed by 68°C. Cocoa starch was 36% amylose and 64% amylopectin. Dutching (alkali treatment) did not affect starch content. Among products analyzed, starch contents were: cocoa, 16%; chocolate liquor, 7%; dark chocolate, 3%; milk chocolate, 1%. Starch measurements for milk chocolate suggest some form of complexing between milk protein and cocoa starch.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb04099.x
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