Paper Title
The Effect of Roasting Temperature and Duration of Cocoa Beans Using Home Oven on The Ph and Total Acidity

Abstract
Demands on the single-origin chocolate is rising. Therefore, interest on home made chocolate using the alternative equipment such as home oven for small-scale chocolate production also increasing. The aim of this study was to identify the effect of temperature and duration during roasting of cocoa beans on the pH and total acidity of chocolate. The cocoa beans samples were roasted using home oven for three different temperature (100, 130 and 160oC) at durations of 20, 40 and 60 minutes. Dark chocolate samples were prepared and analysed for pH and total acidity. The results revealed that there was sigificant impact of roasting time and temperature on total acidity and but not on pH. Less acidic dark chocolate obtained from longer duration of cocoa beans roasting at lower temperature. Keywords - Home-based chocolate, alternative processing, roasting, acidity, oven.