| In order to investigate the effect of the alkalization condition on the color of the alkalized cocoa powder, the color of the alkalized cocoa powders prepared by cocoa powder and cocoa kernel were measured using CIELAB color parameter system. The results showed that the increases of temperature and pressure could increase the color difference (ΔE) of the alkalized powder and deepen the degree of alkalization, and at the same temperature (120 ℃), when 0.1 MPa was applied, the increase of ΔE of the alkalized cocoa powder from cocoa kernel was higher than that from cocoa powder. The longer the alkalization time, the larger the ΔE. With the increase of lye mass concentration, the ΔE increased, and the high mass concentration of lye help the alkalized powder to form a red hue. K2CO3 was beneficial to increase the ΔE of the alkalized powder from cocoa kernel, and NaOH, NaHCO3 were favor to increase the ΔE of alkalized powder from cocoa powder. The pH of alkalized powder from cocoa powder and kernel increased with the increase of mass concentration of lye. |
