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Physico Chemical Properties of Chocolates and its Variability with Process Conditions


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1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, India
     

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Cocoa (Theobroma cacao L) is the only source of fashionable delicacy “Chocolate”. However, reduction in quality of processed beans due to accumulation of free fatty acid is a major problem. It is expected that the free fatty acid content must be less than 1.75 % in dry cocoa beans and chocolates. The small scale processors can not reach to the standards of chocolates of multinational companies. The study standardised a protocol for time (7, 9 and 11 hours) and temperature (600C and 700C) of tempering and conching in chocolate making. The physico chemical analysis and sensory evaluation of the chocolates were carried out. Tempering and conching influenced the textural properties like hardness, cohesiveness, adhesiveness and gumminess of chocolates. The energy content of 579.04 and 579.82 kcal was recorded in chocolates prepared at 600C and 700C for 11 hours. The protein content of alkalised and non alkalised chocolates varied between 7.30 and 10.45 g/100 g. The polyphenol content was 21 mg/100 g and 23 mg/100 g in alkalised and non alkalised chocolates. The lowest free fatty acid content in alkalised and non alkalised chocolates was 1.67% and 1.68% prepared at 700C for 11 hours. There was highest total score for sensory evaluation also for the chocolate prepared at 700C for 11 hours.

Keywords

Cocoa, Chocolate, Tempering, Conching, Sensory Evaluation, Free Fatty Acid.
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  • Physico Chemical Properties of Chocolates and its Variability with Process Conditions

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Authors

E. Shahanas
Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, India
Seeja Thomachan Panjikkaran
Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, India
C. L. Sharon
Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, India
E. R. Aneena
Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, India
B. Suma
Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, India
J. S. Minimol
Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, India
P. R. Remya
Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala - 680 656, India

Abstract


Cocoa (Theobroma cacao L) is the only source of fashionable delicacy “Chocolate”. However, reduction in quality of processed beans due to accumulation of free fatty acid is a major problem. It is expected that the free fatty acid content must be less than 1.75 % in dry cocoa beans and chocolates. The small scale processors can not reach to the standards of chocolates of multinational companies. The study standardised a protocol for time (7, 9 and 11 hours) and temperature (600C and 700C) of tempering and conching in chocolate making. The physico chemical analysis and sensory evaluation of the chocolates were carried out. Tempering and conching influenced the textural properties like hardness, cohesiveness, adhesiveness and gumminess of chocolates. The energy content of 579.04 and 579.82 kcal was recorded in chocolates prepared at 600C and 700C for 11 hours. The protein content of alkalised and non alkalised chocolates varied between 7.30 and 10.45 g/100 g. The polyphenol content was 21 mg/100 g and 23 mg/100 g in alkalised and non alkalised chocolates. The lowest free fatty acid content in alkalised and non alkalised chocolates was 1.67% and 1.68% prepared at 700C for 11 hours. There was highest total score for sensory evaluation also for the chocolate prepared at 700C for 11 hours.

Keywords


Cocoa, Chocolate, Tempering, Conching, Sensory Evaluation, Free Fatty Acid.

References





DOI: https://doi.org/10.21048/ijnd.2020.57.1.24195