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Influence of pulp-preconditioning and fermentation on fermentative quality and appearance of Ghanaian cocoa (Theobroma cacao) beans

Studies were conducted to evaluate effects of pod storage (as a means of pulp pre-conditioning) and fermentation time on the fermentative quality and appearance of Ghanaian cocoa beans. The fermentative quality (cut test and fermentation index [FI])…

Dark chocolate: effects of particle size distribution and composition on physical qualities and flavour volatiles release

Rheological, texture and melting properties of dark chocolates were studied varying particle size distribution (PSD)[D₉₀ (90% finer than this size) of 18, 25, 35 and 50 µm], fat (25, 30 and 35%) and lecithin (0.3 and 0.5%) contents. Fat…

Effects of fermentation and drying on the fermentation index and cut test of pulp pre-conditioned Ghanaian cocoa (Theobroma cacao) beans

Investigations were conducted to establish effects of fermentation and drying on the fermentation index (FI) and cut test ofpulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design with the principal factors being…

Assessing cocoa aroma quality by multiple analytical approaches

In this study the quality of 26 fermented cocoa beans from 4 different countries (Vietnam, Indonesia, Peru and Ghana) is assessed by means of both a compositional analysis (amino acids, reducing sugars, polyphenols and lactic acid) and profiling of…

Optimisation of processing conditions and rheological properties using stephan mixer as conche in small-scale chocolate processing

This study investigated the suitability of Stephan mixer for use as conche during small-scale chocolate production in an attempt to reduce cost and processing time. Molten chocolate was processed using the Stephan mixer under different temperature…

Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture – effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties

Inulin and polydextrose are key bulk sugar replacers and have been utilised extensively as functional ingredients due to their fibre and prebiotic claims. This study investigated effects of fat content and bulk mixture concentrations of inulin and…

Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture–Rheological, microstructure and physical quality characteristics

Inulin and polydextrose have in recent times form basic ingredients in the manufacture of many sugar-free products. However, the applicability and suitability of inulin and polydextrose mixtures as sucrose replacers during manufacture of sugar-free…

Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

Demand for use of natural sweeteners and prebiotic compounds for manufacture of sugar-free chocolates has dramatically increased over the past decennium. However, their applicability in product formulation and how these will affect the flow…

Industrial manufacture of sugar-free chocolates–Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Chocolate is dense suspension of solid particles comprising 60–70% sugar and non-fat cocoa solids. Until recently, it was rarely produced as a sugar-free product due to the multi-functional properties of sweetness, bulkiness and textural…

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