Evidence map›Paper›PMID 38196709›Full record

ArticleJournal of food science and technology2024

Microwave-assisted unfermented cocoa bean: improving flavor precursor after acetic acid submersion.

Ahadina Dewi Maghfiroh, Rini Yanti, Chusnul Hidayat

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors.

Ahadina Dewi MaghfirohDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl, Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia.
Rini YantiDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl, Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia.
Chusnul HidayatDepartment of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl, Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia.ORCID 0000-0001-6540-5306

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Objective was to enhance flavor precursors of unfermented cocoa beans by soaking beans in acetic acid and further heated by microwave. Acetic acid concentration, microwave power, and microwave exposure time were investigated and screened using a one-variable-at-a-time approach. Optimum condition for degree of hydrolysis (DH) was determined by Response Surface Methodology using Box-Behnken Design. Results showed that flavor precursors increased at a higher acetic acid concentration, microwave power, and microwave exposure time. Optimum condition was achieved at acetic acid concentration of 1.21 M, microwave power at 450 W, and microwave exposure time of 4 min. The microwave-assisted cocoa bean had a DH of 38.99% and a reducing sugar of 0.98%. Microwave-assisted heating increased amino acid content, especially hydrophobic amino acids as flavor precursors, and the main volatile compounds, especially aldehyde and pyrazine. Thus, microwave-assisted heating is a promising alternative to improve flavor precursors of unfermented cocoa beans.

Indexed as

Acetic acidFlavorFlavor precursorMicrowave-assisted heatingUnfermented cocoa beans

Identifiers

PMID38196709
PMCPMC10772012

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.