EFFECT OF COCOA BEAN ENRICHMENT AND CHOCOLATE MASS CONCHING ON THE COMPOSITION AND PROPERTIES OF CHOCOLATES.
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 1998;48(4):673–682
KEYWORDS
ABSTRACT
Research on cocoa beans roasted at 1100, 1350 and 1500C revealed and advantageous, growing decrease of total and volatile acidity and an inevitable increase of cocoa fat loss. Secondary fermentation proved to be the most advantageous process: the beans subjected to it showed the smallest acidities, as well as the smallest fat losses. The following dependence was found to be valid: the smaller acidity and fat content in cocoa beans, the smaller acidity and fat content in the obtained chocolate. Chocolate made of cocoa beans that went through secondary fermentation was ranked the highest in an organoleptic assessment, next on the list were the commercial chocolate, followed by chocolates made of cocoa beans roasted at 135oC.
ISSN:1230-0322