| dc.description.abstract | This study aimed to investigate effects of enzymatic and thermal treatments on the quality of cocoa juice. The cocoa samples were examined with different enzyme: bean ratios (0.050%, 0.075%, 0.100%), for different incubation time varying from 6hr to 48hr, and different pasteurized temperature (60C, 70C, 80C, 90C). Total soluble solid, total sugar content, pH, titratable acidity, ascorbic acid content, total phenolic content and antioxidant capacity were determined to estimate the juice quality. Overall, adding 0.075% of enzyme pectinex resulted in the highest significantly increasing in the juice yield, total phenolic content, antioxidant capacity by 141.63%, 45.21%, and 30.52% respectively, as compared to fresh juice. Among enzymatic incubation time, the 6hr treatment resulted in the significantly higher juice yield, total phenolic content (149.84mg Gallic Acid Equivalent /100mL) and antioxidant capacity (1.45mM Trolox Equivalent ) as compared to the fresh juice. In addition, the higher pasteurization temperature the higher total phenolic content and antioxidant capacity, however the lower ascorbic acid content obtained in cocoa juice. There was only the 900C heated juice sample met the microbiological standards for food safety. Therefore, the treatment with 0.075% of enzyme in 6hr and pasteurized at 90C was recommended to produce cocoa juice. A strong positive correlation between total phenolic content and antioxidant capacity indicated that total phenolic content was the main substances impact on antioxidant capacity of the juice.
Keywords: cocoa juice, enzymatic treatment, thermal treatment, L-ascorbic acid, polyphenols, antioxidant capacity | en_US |
