The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Physico Chemical Properties of Chocolates and its Variability with Process Conditions


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

   Subscribe/Renew Journal


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.
User
Notifications

  • Jonfia, E. W. A. and Navarro, S. Fat content and free fatty acid level of cocoa beans (Theobroma cocoa) relative to fermentation and storage periods. Proceedings of the 10th International Conference on Controlled Atmosphere and Fumigation in Stored Products. CAF Permanent Committee Secretariat, Winnipeg, Canada. 2010. 58-61.

  • Cidell, J.L and Alberts, H.C. Constructing quality: the multinational histories of chocolate. Geoforum., 2006, 37, 999-1007.

  • Bolenz, S., Thiessenhusen, T. and Schapem, R. Fast conching for milk chocolate. Eur. Fd. Res. Technol., 2003, 218, 62-67.

  • Yates, P. Formulation of chocolate for industrial applications. In Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products, Wood head Publishing. 2009, 29-52.

  • Smith, K. Ingredient preparation: the science of tempering. Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products. 2009, 313-343.

  • A.O.A.C. Official and Tentative Methods of Analysis (13th Ed.). Association of Official Analytical Chemists. Washington D.C.1980 1018p

  • Alvarez, D.J., Cooper, K.A., Campos-Gimenez, E., Nagy, K., Donovan, J.L. and Williamson, G. Rapid reverse- phase ultra- performance liquid chromatography analysis of the major cocoa polyphenols and inter relationship of their concentration in chocolates. J. Agric. Fd. Chem., 2010, 55, 2841-2847.

  • Ranganna, S. Manual of Analysis of Fruits and Vegetable Products. Tata McGraw Hill Publishing Co. Ltd, New Delhi.1986, 1-13 p.

  • Sadasivam, S. and Manickam, A. Biochemical Methods (2nd Ed.). New Age International private limited, New Delhi and Tamil Nadu Agricultural University, Coimbatore. 1997, 254p.

  • Perkin-Elmer. Analytical Methods for Atomic Spectrophotometry. Perkin-Elmer Corporation, USA.1982. 114 p.

  • Jellinek, G. Sensory Evaluation of Food: Theory and Practice. Ellis Horwood, Chichester, England. 1985, 596p.

  • Prawira, M. and Brringer, S.A. Effects of conching time and ingredients on preference of milk chocolate, Department of Food Science and Technology, The Ohio State University, Columbus, 2008.

  • Glibowski, P., Zarzycki, P. and Krzepkowska, M. The rheological and instrumental textural properties of selected table fats. Int. J. Fd. Properties., 2008, 11, 78-686. Graw Hill Publishing Co. Ltd., New Delhi.

  • Shakerardekani, A., Karim, R., Ghazali, H. and Chin, N. Textural, rheological and sensory properties and oxidative stability of nut spreads- a review. Int. J. Mol. Sci., 2013, 4, 4223-4241.

  • Moreno, M., Torrescasana, T., Salvado, A.J. and Blanch, C. Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions. Fd. Chem., 2015, 166, 125-132.

  • Zupanic, N., Miklavec, K., Kusar, A., Zmitek, K., FidlerMis, N. and Pravst, I. Total and free sugar content of pre-packaged foods and non-alcoholic beverages in Slovenia. Nutr., 2018, 10, 151.

  • Muller, J., Dettmer, D. and Macht, M. The attitudes to chocolate questionnaire: psychometric properties and relationship to dimensions of eating. Appetite., 2008, 50, 499-505.

  • Ziegleder, G. Flavour development in cocoa and chocolate. In: S. T. Beckett (ed.) Industrial chocolate manufacture and use (4th Ed.). Blackwell Publishing Ltd. 2009. 169-191.

  • Sulistyowati, M. and Misnawi, J. Effects of alkali concentration and conching temperature on antioxidant activity and physical properties of chocolate. Int. Fd. Res. J., 2008, 15, 297-304.


Abstract Views: 419

PDF Views: 1




  • Physico Chemical Properties of Chocolates and its Variability with Process Conditions

Abstract Views: 419  |  PDF Views: 1

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