The Impact of Processing Cocoa Beans (Theobroma cacao L.) on the Reducing Sugar and Total Phenol Content (TPC)

¹ Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
² Department of Agricultural Engineering, Faculty of Agricultural, Universitas Jenderal Soedirman, Purwokerto 53122, Indonesia

^* Corresponding author: evi@ugm.ac.id

Abstract

Cocoa beans ( Theobroma cacao L.) are highly valued for their complex flavor and nutritional benefits, developed through key processing stages such as fermentation, drying, and roasting. These processes are crucial in creating the desired flavor profiles that make cocoa a popular commodity in the food industry. The objective of this study was to examine the impact of these processing stages on the reducing sugar and total phenol content (TPC) of Forestero cocoa beans, which are critical indicators of cocoa quality. Cocoa beans were divided into four treatment groups: raw, fermented, dried, and roasted. Reducing sugar content was measured using Bailey’s method, and total phenol content was determined using the Folin- Ciocalteu assay. Results showed that reducing sugar content significantly decreased during roasting due to thermal degradation, while TPC levels increased after drying and roasting, likely due to polymerization and condensation reactions. The findings suggest that optimal processing conditions are essential to maintaining a balance between the nutritional and sensory qualities of cocoa products. This study provides practical insights for the cocoa and chocolate industry to optimize processing parameters and improve product quality.