Cocoa Butter Color Development during Processing

Abstract

Color parameters were measured using a CM-2002 Minolta Spectrocolorimeter. Lightness varied from its lowest value of 77.68 to its highest value of 79.60 with coefficients of variation less than 1%. Lightness was statistically (p<0.05) the same for filtration and clarification; and for drying and deodorization. There was no significant difference in greenness from filtration through drying, although the highest greenness (a = - 1.18) was obtained after deodorization. Yellowness was statistically equal at filtration (b = 31.34) and clarification (b = 31.19); at washing (b = 33.08) and drying (b = 33.02). Results showed that the spectrocolorimeter was consistent and the step of washing yielded the lightest cocoa butter. © Maxwell Scientific Organization, 2012.