La aceptación del chocolate negro según su origen y proceso de elaboración

Título original : Dark chocolate acceptability: influence of cocoa origin and processing conditions
Autores : Torres-Moreno, M (Torres-Moreno, Miriam)1; Tarrega, A (Tarrega, Amparo)2; Costell, E (Costell, Elvira)2; Blanch, C (Blanch, Consol)1
Resumen :
Contexto: 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.
Resultados: 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 response was 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.
Conclusiones: 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. (C) 2011 Society of Chemical Industry
Direcciones :
1. Univ Vic, Food Sci Res Grp, Barcelona 08500, Spain
2. Inst Agroquim & Tecnol Alimentos, Lab Phys & Sensory Properties, Valencia, Spain