Effects of moisture and pH on supercritical fluid extraction of cocoa butter

The effects of moisture content and alkali treatment on cocoa butter extraction using supercritical fluid were studied. Ground cocoa nibs were examined at moisture contents of 1.95 %, 3.91 %, 5.87 %, 9.79 % and 17.64 % and the pH ofthe cocoa liquor was maintained at 5.0–5.9, 6.8–7.2 and 7.5–7.9. Co...

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Main Authors:	Jinap, Selamat, Kusnadi, Asep Edi, Akanda, Md. Jahurul Haque, Abdul Rahman, Russly, Ferdosh, Sahena, Sarker, Md. Zaidul Islam
Format:	Article
Language:	English
Published:	Springer 2013
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/36883/ http://irep.iium.edu.my/36883/ http://irep.iium.edu.my/36883/ http://irep.iium.edu.my/36883/1/Asep-FoodBioProcess-2013.pdf

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recordtype	eprints
spelling	iium-368832015-12-31T03:50:37Z http://irep.iium.edu.my/36883/ Effects of moisture and pH on supercritical fluid extraction of cocoa butter Jinap, Selamat Kusnadi, Asep Edi Akanda, Md. Jahurul Haque Abdul Rahman, Russly Ferdosh, Sahena Sarker, Md. Zaidul Islam TP368 Food processing and manufacture The effects of moisture content and alkali treatment on cocoa butter extraction using supercritical fluid were studied. Ground cocoa nibs were examined at moisture contents of 1.95 %, 3.91 %, 5.87 %, 9.79 % and 17.64 % and the pH ofthe cocoa liquor was maintained at 5.0–5.9, 6.8–7.2 and 7.5–7.9. Cocoa butter was successfully extracted, using supercritical carbon dioxide (SC-CO2) for the moisture content study and SC-CO2 with 25 % ethanol as a cosolvent for the pH-level alkali treatment study, at 35 MPa, 60 °C and 2 ml/min. The results showed that increases in moisture content and pH level significantly (p<0.05) increase the yield efficiency. A moisture content of 9.79 % and pH-alkali treatment at 7.5–7.9 produced the highest yield (60.36 % and 73.70 % at 20 and 18 h extraction time, respectively). Triglycerides (TG) and fatty acids (FAs)were similar to those found in cocoa butter obtained using the Soxhlet method. Saturated and short-chain TG and FA constituents were more soluble than unsaturated and long-chain constituents. Springer 2013-09 Article PeerReviewed application/pdf en http://irep.iium.edu.my/36883/1/Asep-FoodBioProcess-2013.pdf Jinap, Selamat and Kusnadi, Asep Edi and Akanda, Md. Jahurul Haque and Abdul Rahman, Russly and Ferdosh, Sahena and Sarker, Md. Zaidul Islam (2013) Effects of moisture and pH on supercritical fluid extraction of cocoa butter. Food and Bioprocess Technology, 6 (9). pp. 2455-2465. ISSN 1935-5130 http://link.springer.com/article/10.1007%2Fs11947-012-0983-6 10.1007/s11947-012-0983-6
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TP368 Food processing and manufacture
spellingShingle	TP368 Food processing and manufacture Jinap, Selamat Kusnadi, Asep Edi Akanda, Md. Jahurul Haque Abdul Rahman, Russly Ferdosh, Sahena Sarker, Md. Zaidul Islam Effects of moisture and pH on supercritical fluid extraction of cocoa butter
description	The effects of moisture content and alkali treatment on cocoa butter extraction using supercritical fluid were studied. Ground cocoa nibs were examined at moisture contents of 1.95 %, 3.91 %, 5.87 %, 9.79 % and 17.64 % and the pH ofthe cocoa liquor was maintained at 5.0–5.9, 6.8–7.2 and 7.5–7.9. Cocoa butter was successfully extracted, using supercritical carbon dioxide (SC-CO2) for the moisture content study and SC-CO2 with 25 % ethanol as a cosolvent for the pH-level alkali treatment study, at 35 MPa, 60 °C and 2 ml/min. The results showed that increases in moisture content and pH level significantly (p<0.05) increase the yield efficiency. A moisture content of 9.79 % and pH-alkali treatment at 7.5–7.9 produced the highest yield (60.36 % and 73.70 % at 20 and 18 h extraction time, respectively). Triglycerides (TG) and fatty acids (FAs)were similar to those found in cocoa butter obtained using the Soxhlet method. Saturated and short-chain TG and FA constituents were more soluble than unsaturated and long-chain constituents.
format	Article
author	Jinap, Selamat Kusnadi, Asep Edi Akanda, Md. Jahurul Haque Abdul Rahman, Russly Ferdosh, Sahena Sarker, Md. Zaidul Islam
author_facet	Jinap, Selamat Kusnadi, Asep Edi Akanda, Md. Jahurul Haque Abdul Rahman, Russly Ferdosh, Sahena Sarker, Md. Zaidul Islam
author_sort	Jinap, Selamat
title	Effects of moisture and pH on supercritical fluid extraction of cocoa butter
title_short	Effects of moisture and pH on supercritical fluid extraction of cocoa butter
title_full	Effects of moisture and pH on supercritical fluid extraction of cocoa butter
title_fullStr	Effects of moisture and pH on supercritical fluid extraction of cocoa butter
title_full_unstemmed	Effects of moisture and pH on supercritical fluid extraction of cocoa butter
title_sort	effects of moisture and ph on supercritical fluid extraction of cocoa butter
publisher	Springer
publishDate	2013
url	http://irep.iium.edu.my/36883/ http://irep.iium.edu.my/36883/ http://irep.iium.edu.my/36883/ http://irep.iium.edu.my/36883/1/Asep-FoodBioProcess-2013.pdf
first_indexed	2023-09-18T20:52:54Z
last_indexed	2023-09-18T20:52:54Z
_version_	1777410112792559616

Effects of moisture and pH on supercritical fluid extraction of cocoa butter

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