The process of roasting is a significant step in cocoa bean processing. Heating results in the formation of many advantageous features of beans, such as taste, color, texture. However, these positive changes can also be accompanied by reactions reducing the content of bioactive compounds such as polyphenols. It is therefore important to select the appropriate roasting process conditions (time, temperature, humidity and flow rate of air), as well as fineness of the beans. The article describes the research on the influence of roasting parameters (temperature, roasting time, air flow rate and relative humidity) on the kinetics of changes in the content of phenolic compounds in whole beans and in cocoa nibs of different particle size. Additonally, chocolates were obtained from cocoa liquor prepared from cocoa beans roasted as whole beans as well as from fraction of cocoa nibs of middle particle size.
