Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

Rocha, Ismara Santos; Santana, Ligia Regina Radomille de; Soares, Sérgio Eduardo; Bispo, Eliete da Silva

doi:10.1590/1678-457x.16416

Cited by 42 publications

(25 citation statements)

References 19 publications

(14 reference statements)

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“…Variations that occurred in each substitution imply changes in sweetness and texture attributes. Sucrose not only fulfills sweetener functions within a formulation, but also imparts suitable texture characteristics to samples, and therefore its total replacement by other ingredients, such as those used in this study, involves significant changes in the body, mouthfeel, gritty, sensation of cold or heat, among other sensorial experiences for the consumer (Afoakwa et al, 2007;Aidoo et al, 2013;Rocha et al, 2017).…”

Section: Sensory Testsmentioning

confidence: 99%

Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener

Aguilar-Villa¹,

Acosta-Otálvaro²,

Rodríguez‐Sandoval

et al. 2020

Food Sci. Technol

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Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. Dne control sample (with sucrose) and 11 treatments were taken varying the ratio between bulking agents (maltitol, polydextrose, inulin) and non-caloric sweetener (stevia), preserving the sweetness of control. Sensory acceptance of each treatment was evaluated by preference tests and taste profile. Principal component analysis (PCA) showed that formulations with maltitol and stevia (F7); and maltitol, polydextrose, inulin and stevia (F10) were the most similar to control in their sensory and quality properties. Polydextrose concentration at levels higher than 25% negatively affected the product texture. F10 showed higher fiber contribution due to the presence of inulin.

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Section: Sensory Testsmentioning

confidence: 99%

Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener

Aguilar-Villa¹,

Acosta-Otálvaro²,

Rodríguez‐Sandoval

et al. 2020

Food Sci. Technol

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“…Coklat merupakan produk pangan yang digemari banyak orang. Pada umumnya cokelat disajikan dalam bentuk permen, makanan ringan, kue maupun hidangan penutup yang memiliki nutrisi tinggi (Rocha et al, 2017). Beberapa waktu akhir ini, banyak orang suka mengkonsumsi coklat dalam bentuk minuman, dimana bahan baku utamanya adalah bubuk kakao.…”

Section: Pendahuluan Latar Belakangunclassified

“…Adanya panas saat proses penyangraian membuat senyawasenyawa calon pembentuk cita rasa bereaksi satu sama lain melalui reaksi Maillard menghasilkan komponenkomponen mudah menguap dan beraroma khas cokelat (Jinap, 1998). Perubahan kimiawi seperti warna kecokelatan, tekstur, senyawa volatil, keasaman dan kandungan lemak tergantung pada suhu yang digunakan selama proses pengolahan (Rocha et al, 2017…”

Section: Pendahuluan Latar Belakangunclassified

Pengaruh Suhu Dan Waktu Pengepresan Terhadap Mutu Organoleptik Bubuk Kakao Sebagai Bahan Baku Minuman Coklat

Anoraga¹,

Wijanarti²,

Sabarisman³

2018

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Minuman coklat merupakan produk yang disukai banyak orang dan memiliki dampak positif bagi kesehatan. Bahan baku minuman coklat yang paling dominan adalah bubuk kakao. Salah satu proses penting untuk menghasilkan bubuk kakao adalah pengepresan. Pengepresan merupakan proses memisahkan lemak dari nib kakao yang telah dipasta. Produk hasil pengepresan berupa bungkil kakao yang kemudian dihaluskan untuk menjadi bubuk kakao. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengepresan terhadap mutu organoleptik bubuk kakao. Pengamatan dilakukan selama bulan Juni-Juli di Laboratorium Inkubasi Pengolahan Kakao, Prodi Agroindustri, Universitas Gadjah Mada. Sampel yang digunakan adalah biji kakao terfermentasi dari Desa KakaoBanjaroya, Kulonprogo. Pada percobaan ini, sampel biji kakao yang telah disangrai dibuat pasta terlebih dahulu. Kemudian pasta kakao sebanyak 200 g dipres selama 20, 30 dan 45 menit menggunakan variasi suhu 70, 100 dan 110oC. Parameter yang diamati adalah sifat organoleptik seperti aroma, rasa, warna dan keasaman, yang diuji menggunakan uji kesukaan dan uji skoring. Hasil penelitian menunjukkan bahwa suhu dan lama pengepresan berpengaruh signifikan (p<0,5) terhadap rasa, warna dan keasaman untuk uji skoring, dan aroma untuk uji hedonik.

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“…The effects of temperature and moisture content on the strength properties of the African nutmeg (Monodora myristica) were reported by Burubai et al (2007). The effect of roasting conditions on the properties of different seeds have also been argued in the literature (Sandhu et al, 2015;Zhou et al, 2017;Rocha et al, 2017;Tušek et al, 2015;Oracz and Nebesny, 2016). Although a number of papers have been published on the effects of roasting conditions on the seed properties, there are practically no studies on the effects of roasting parameters on the mechanical properties of Monodora myristica seeds and on the chemical properties of kernels obtained by dehulling the roasted seeds.…”

Section: Introductionmentioning

confidence: 96%

Mechanical and chemical changes in Monodora myristica seeds and kernels during roasting

Danlami¹,

Wilfred²,

Okey³

2017

J Process Energy Agric

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Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

Cited by 42 publications

References 19 publications

Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener

Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener

Pengaruh Suhu Dan Waktu Pengepresan Terhadap Mutu Organoleptik Bubuk Kakao Sebagai Bahan Baku Minuman Coklat

Mechanical and chemical changes in Monodora myristica seeds and kernels during roasting

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