Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce

摘要

Disclosed is a method for reducing the level of acrylamide formation in cocoa beans which comprise soluble materials and asparagine using an asparaginase-reducing enzyme, said method comprising the step of extracting at least a portion of asparagine from said cocoa beans to form an extract, contacting said extract with said enzyme for a sufficient amount of time to reduce the level of asparagine at least about 10%, and adding back at least a portion of said cocoa beans, followed by roasting said beans.