BACKGROUND: Chocolate properties can vary depending on cocoa origin, composition and manufacturing procedure, which
affect consumer acceptability. The aim of this work was to study the effect of two cocoa origins (Ghana and Ecuador) and two
processing conditions (roasting time and conching time) on dark chocolate acceptability ...»»»»
BACKGROUND: Chocolate properties can vary depending on cocoa origin, composition and manufacturing procedure, which
affect consumer acceptability. The aim of this work was to study the effect of two cocoa origins (Ghana and Ecuador) and two
processing conditions (roasting time and conching time) on dark chocolate acceptability.
RESULTS: Overall acceptability and acceptability for different attributes (colour, flavour, odour and texture) were evaluated by
95 consumers. Differences in acceptability among dark chocolates were mainly related to differences in flavour acceptability.
The use of a long roasting time lowered chocolate acceptability in Ghanaian samples while it had no effect on acceptability of
Ecuadorian chocolates. This responsewas observed for most consumers (two subgroupswith different frequency consumption
of dark chocolate). However, for a third group of consumers identified as distinguishers, the most acceptable dark chocolate
samples were those produced with specific combinations of roasting time and conching time for each of the cocoa geographical
origin considered.
CONCLUSION: To produce dark chocolates from a single origin it is important to know the target market preferences and to
select the appropriate roasting and conching conditions.^^^^
Tipus:
Article
Indexació:
Indexat a WOS/JCR
Indexat a SCOPUS
Drets:
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(c) Wiley [The definitive version is available at www3.interscience.wiley.com]
Citació Bibliogràfica:
Torres-Moreno, M., Tarrega, A., Costell, E., & Blanch Colat, C. (2012). Dark chocolate acceptability: influence of cocoa origin and processing conditions. Journal of the science of food and agriculture, 92(2), 404-411