Sensorial, textural and nutritional attributes of coconut sugar and cocoa solids based ‘bean to bar’ dark chocolate

Beegum, Shameena and Pandiselvam, R and Ramesh, S V and Sugatha, P and Arifa, Nooh and Neenu, L and Gupta, Alka and Varghese, Eldho and Balasubramanian, D and Apshara, E S and Manikantan, M R and Hebbar, K B (2022) Sensorial, textural and nutritional attributes of coconut sugar and cocoa solids based ‘bean to bar’ dark chocolate. Journal of Texture Studies.

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Official URL: https://onlinelibrary.wiley.com/doi/10.1111/jtxs.1...
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Abstract

The impacts of cocoa solids and coconut sugar on the sensory perception of bean to bar dark chocolate were investigated with mixture design using response surface methodology. The maximum and minimum levels of cocoa nibs, cocoa butter, and coconut sugar for the preparation of chocolate were 35–50%, 15–30%, and 20–35%, respectively. A suitable mathematical model was used to evaluate each response. Maximum and minimum levels of components caused a poor sensory acceptance of the resultant dark chocolate. The optimum level of independent variables, for the best set of responses, was 44.7% cocoa nib, 25.2% cocoa butter, and 30.2% coconut sugar, with a hedonic score of 8.28 for appearance, 8.64 for mouth feel, 8.71 for texture, 8.68 for taste, and 8.51 for overall acceptability, at a desirability of 0.86. The minimum time for grinding the chocolate mix was 24 hours, which was evident from the microscopic analysis of the chocolate mix. The optimized chocolate (70% dark) per 100 g constitutes 1.06 g moisture content, 50.09 g crude fat, 10.37 g crude protein, 35.90 g carbohydrates, and 2.55 g ash content. The L a, b values indicated a darker colour and was stable under ambient conditions with a hardness value of 59.52N, which significantly decreased to 16.23N within 10 min at ambient temperature. The addition of coconut sugar along with cocoa solids incorporates polyphenols, flavonoids, antioxidant potential and minerals into bean to bar dark chocolate and hence offers a commercial value and health potential for stakeholders.

Item Type: Article
Uncontrolled Keywords: bean to bar dark chocolate; cocoa solids; coconut sugar; sensory perception.
Subjects: Agriculture
Divisions: CMFRI-Kochi > Marine Capture > Fishery Resource Assessment
Subject Area > CMFRI > CMFRI-Kochi > Marine Capture > Fishery Resource Assessment
CMFRI-Kochi > Marine Capture > Fishery Resource Assessment
Subject Area > CMFRI-Kochi > Marine Capture > Fishery Resource Assessment
Depositing User: Arun Surendran
Date Deposited: 24 May 2022 08:43
Last Modified: 24 May 2022 08:43
URI: http://eprints.cmfri.org.in/id/eprint/15950

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