Free fatty acids content should not be more than 1.75% in cocoa mass according to FSSAI standards and got 0.16 % as result. I want to know the reason behind occurrence of low free fatty acids in cocoa mass sample. What are the possible reasons for the low FFA. Please guide me regarding this.
Microflora, particularly moulds, can cause problems during storage. FFA occurrence in stored cocoa beans is linked to the action of microbial lipases.
Microflora, particularly moulds, can cause problems during storage. FFA occurrence in stored cocoa beans is linked to the action of microbial lipases.
Thank you Suresh K Malhotra Sir for your answer.
My doubt was, if it was the problem due to microbial flora the FFA content should be increased. Problem here was low FFA.
this is associated with lipid oxidation. if the FFA level is high, there is development of outo-oxidation and this may cause loss of functional properties such as flavor quality loss in Cocoa. the nature of fatty acid in coca are polyenoic and such fats are very sensitive for rancidity, therefore, the FFA content should be decreased to stop outo-xidation in cocoa and its products.
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