Cocoa and Chocolate Products: The Sensory Characteristics That Affect Consumers’ Acceptance

Savitri, Dyah Ayu; Setiyono,; Subroto, Gatot; Suud, Hasbi Mubarak; Haliza, Nurhayadatul; Novijanto, Noer

doi:10.37899/journallalifesci.v3i3.723

Cited by 2 publications

(2 citation statements)

References 16 publications

(17 reference statements)

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“…Además, categorías como aireados o líquidos, como malvaviscos o jarabes, también influyen en la experiencia sensorial. La presentación de productos, como chocolates blancos o amargos, también impacta en la percepción sensorial, ofreciendo a los consumidores variedad de sabores y texturas para elegir según sus preferencias individuales (Kim et al, 2014;Savitri et al, 2022).…”

Section: Clasificación De Los Productos De Confiteríaunclassified

Uso de Polioles en la Industria de la Confitería

González-Otamendi,

Pérez-Flores,

Contreras-López

et al. 2024

Ciencia Latina

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La industria de la confitería busca satisfacer la demanda de productos palatables manteniendo opciones saludables, debido a los efectos negativos del consumo excesivo de azúcar en la salud. Esta investigación se centró en el uso de polioles como alternativa al azúcar en la industria de la confitería. Se abordó la clasificación de los productos de confitería y la evaluación nutricional de los polioles, metabolismo, impacto en la salud, percepción del consumidor y aplicaciones para brindar una visión general beneficiosa para los interesados. Los resultados indicaron que los polioles son eficaces como sustitutos del azúcar debido a su capacidad como agentes de carga, su bajo índice glucémico y su menor contenido calórico. Además, no afectan los niveles de insulina y presentan efectos beneficiosos para la salud bucal. Sin embargo, su uso presenta desafíos en términos de sabor y costos de producción, y el consumo excesivo puede causar efectos secundarios gastrointestinales. En conclusión, la investigación respaldó el uso de los polioles como alternativas viables al azúcar en la confitería, contribuyendo a ofrecer productos más saludables, aunque se deben considerar las preferencias del consumidor y los posibles efectos secundarios en el desarrollo de estos productos.

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Section: Clasificación De Los Productos De Confiteríaunclassified

Uso de Polioles en la Industria de la Confitería

González-Otamendi,

Pérez-Flores,

Contreras-López

et al. 2024

Ciencia Latina

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“…As Savitri et al (2022) says, based on Voora et al (2019 and Yolanda et al (2022), "cocoa has been widely marketed worldwide for its importance and popularity as raw material for food industries, cosmetics, and pharmaceuticals". Roasted cocoa beans are processed into cocoa liquor, cocoa butter, cocoa powder, and final cocoa products such as chocolate bars, chocolate drinks, etc.…”

Section: Introductionmentioning

confidence: 99%

Nextcoa: How and Entrepreneurial University can Transform the Cocoa Industry Towards Circularity

Pedraza-Avella,

Carreno-Ramirez,

Acosta-Medina

2023

ECIE

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As the economy has evolved from being driven by physical capital to knowledge and entrepreneurship, the role of the university has also evolved over time; besides its responsibility to generate technology transfer and knowledge-based startups, universities have broadened to focus on enhancing entrepreneurship capital and facilitating behavior to prosper in an entrepreneurial society (Audretsch, 2014). This article talks about Nextcoa, an academic spin-off initiative which wants to revolutionize the cocoa industry by modernizing the production and transformation of the fruit to obtain the traditional chocolate, but also using the current waste to produce new goods and services. The research question is focus on how challenging is for a Colombian entrepreneurial university to contribute to circularity, trying to produce sweeteners and biopolymers obtained from cocoa mucilage that can be used to produce and package chocolates, replacing sugar cane and plastic bags, while gives use to a residue that is currently wasted. First, it is explained the development process of new products from Nextcoa since its conception. Then, an analysis of external conditions for the cocoa sweetener and biopolymer is done, using the Porter diamond model. In third place, it is presented an internal capabilities profile of Nextcoa. Finally, the challenges for the new products to be successful in the market are synthesized, thus contributing to the circularity of the cocoa industry. As main results, it is obtained that there is an important technological limitation in obtaining the cocoa mucilage to produce the sweetener and biopolymer as well as in the little knowledge and management of biotechnological processes of those involved in the cocoa value chain. On the other hand, there is a significant demand for plastics and sweeteners for chocolate production and packaging, and a prevailing need to reduce related contamination and consumption of sugar cane for health issues. Also, being produced by an academic spin-off gives good-will to Nextcoa products but, given the bureaucracy typical of a public university in Colombia, it can mean complications for doing business. Finally, cocoa biopolymer and sweetener would have an interesting market, especially if they can be produced at a competitive cost.

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Cocoa and Chocolate Products: The Sensory Characteristics That Affect Consumers’ Acceptance

Cited by 2 publications

References 16 publications

Uso de Polioles en la Industria de la Confitería

Uso de Polioles en la Industria de la Confitería

Nextcoa: How and Entrepreneurial University can Transform the Cocoa Industry Towards Circularity

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