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Dark chocolate acceptability: influence of cocoa origin and processing conditions

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dc.contributor Universitat de Vic. Facultat de Ciències de la Salut i el Benestar
dc.contributor.author Torres Moreno, Míriam
dc.contributor.author Tarrega, Amparo
dc.contributor.author Costell Ibáñez, Elvira
dc.contributor.author Blanch i Colat, Consol
dc.date.accessioned 2013-03-21T13:39:35Z
dc.date.available 2013-03-21T13:39:35Z
dc.date.created 2011
dc.date.issued 2011
dc.identifier.citation 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 ca_ES
dc.identifier.issn 0022-5142
dc.identifier.uri http://hdl.handle.net/10854/2153
dc.description.abstract 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. ca_ES
dc.format application/pdf
dc.format.extent 8 p. ca_ES
dc.language.iso eng ca_ES
dc.publisher Wiley-Blackwell ca_ES
dc.rights Tots els drets reservats ca_ES
dc.rights (c) Wiley [The definitive version is available at www3.interscience.wiley.com]
dc.subject.other Xocolata ca_ES
dc.subject.other Cacau ca_ES
dc.subject.other Satisfacció del consumidor ca_ES
dc.title Dark chocolate acceptability: influence of cocoa origin and processing conditions ca_ES
dc.type info:eu-repo/semantics/article ca_ES
dc.relation.publisherversion http://onlinelibrary.wiley.com/doi/10.1002/jsfa.4592/full
dc.rights.accesRights info:eu-repo/semantics/closedAccess ca_ES
dc.type.version info:eu-repo/acceptedVersions ca_ES
dc.indexacio Indexat a WOS/JCR
dc.indexacio Indexat a SCOPUS

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