Alasti, Fariba Mohamadi published the artcileThe influence of three different types and dosage of alkaline on the inherent properties in cocoa powder, Product Details of C7H10N2, the main research area is color flavor alkalization cocoa powder; Alkalization; Alkylpyrazine; Cocoa; Color; Polyphenol.
Abstract: Alkalization modifies the color and flavor of the cocoa products. The aim of the present survey was to determine how different types and dosage of alk. relate to the color quality, total polyphenol amount and alkylpyrazine content of cocoa powder. Cameroon cacao beans were used to produce cocoa nibs. The nibs were alkalized with the solutions of NaOH, K2CO3, and NH4HCO3 at their different concentrations and combinations. The browning index (OD460/OD525) and alkylpyrazine content were changed significantly (p â?0.01) with changing the type and the concentration of the alkali solution The browning index, moisture, ash, and acid-insoluble ash content increased as the concentration of the alkali increased. In general, the not-alk. products had more polyphenol and ratio of tetramethylpyrazine to trimethylpyrazine than the alkalized ones. Besides, the polyphenol and alkylpyrazine amounts decreased as the concentration of the alkali increased (p â?0.01). At the same concentration, alkalization with a NaOH solution produced a higher polyphenol and alkylpyrazine content, but lower OD460/OD525 value than that with a K2CO3 solution The samples with a high concentration of alk. solution had the lowest ratio of monomer anthocyanins to yellow and brown polymers content (F1/F3) value.
Journal of Food Science and Technology (New Delhi, India) published new progress about Alkalinization. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Product Details of C7H10N2.