Impact of Shelf life on the Quality of Cocoa Butter Extracted by Screw Press

Aims: To evaluate the changes in the quality of cocoa butter during storage extracted using the developed screw press-type cocoa butter extractor.

Study Design: Statistical analysis was done using t-test.

Place and Duration of Study: The study was conducted at Processing and Food Engineering lab, Kelappaji College of Agricultural Engineering and Food Technology, Tavanur under ICAR-AICRP on Post-Harvest Engineering and Technology Scheme for 3 months.

Methodology: Shelf life study of the cocoa butter extracted at optimized condition (100ºC barrel temperature, 50 rpm screw speed, 2 kg/hr feed rate) was done in polyethylene pouch of 80 micron thickness and stored under ambient temperature (25±5°C) for a period of 3 months. Various quality parameters viz., free fatty acid, iodine number, peroxide number, moisture content and water activity of stored butter were determined at regular intervals of 30 days for 3 months.

Results: Statistical analysis (t-test) showed that, there was no significant changes in the quality of cocoa butter during storage. The quality parameters of cocoa butter viz.,free fatty acid (1.28%), iodine number (34.74), peroxide value (1.685), moisture content (0.15%) and water activity (0.645) were within the allowable limits recommended by CODEX standards even after 3 months of storage.

Conclusion: During the course of storage, all quality parameters viz., free fatty acid, peroxide value, iodine number, moisture content and water activity were found to be increased. However, all the quality parameters of cocoa butter stored under ambient temperature were within the acceptable limit prescribed by CODEX standards till 90 days with constant quality attributes.