Influence of roasting conditions on coloration of roasted cocoa beans Original Research Article

The Ivory Coast cocoa beans were roasted in a convective oven at 110, 135 and 150 °C, at the air flow rate of 1.0 m/s and relative air humidity (RH) of 0.8–0.4%, 2.0% and 5.0%. Pigmentation expressed as both OD460/OD525 and a ratio of anthocyanins to yellow and brown pigments (F1/F3) and water content were assayed throughout cocoa roasting. The experiments provided evidence that higher humidity of air (particularly of 5.0%) was beneficial to the color of roasted cocoa beans. The beans roasted at 135 and 150 °C displayed desired coloration (OD460/OD525 above 1.1, and F1/F3 below 0.33).