Effects of fat contents and particle size of cocoa nibs on alkaloid composition, antioxidant activities, and volatile compound of concentrated cocoa drink

摘要

There is an increase in cocoa utilization as an alternative to espresso coffee due to its lower caffeine content (17% less) than coffee. The polyphenol, theobromine, is a good source of antioxidant contributed to the flavor and aroma in cocoa products. Different fat contents and grinding levels were evaluated in producing a concentrated cocoa drink with a close resemblance to espresso coffee. Concentrated cocoa drink made of cocoa bean with 20% fat, grind at level 50 showed better caffeine content (3.31 μg/ml), theobromine content (34.26 μg/ml), antioxidant capacity (1726.3 μM TE), and TPC (193.57 mg/ml GAE). Five different classes of volatile compounds were detected from fresh-brewed concentrated cocoa drinks responsible for the unique aroma properties, including alcohols, aldehyde, ketones, esters, acids, and pyrazines. These findings are significant to the cocoa industries, where the concentrated cocoa drink may act as an alternative cocoa drink with improved nutritional content.