Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate

Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate

Arifin Dwi Saputro, Davy Van de Walle, Sheida Kadivar, Michael Amoafo Mensah, Jim Van Durme, Koen Dewettinck

Palm sugar is highly produced and patronised in the south-eastern part of Asia, e.g. Indonesia which is also the world’s third largest cocoa producer. Recently, interest in palm sugar sweetened chocolate and better approaches for production methods that can be easily applied in developing countries are rising. This work investigated the influence of palm sugar on the quality attributes of dark chocolate in terms of fineness, rheological behaviour and aroma profile compared to that of sucrose. Furthermore, a small-scale processing approach using the combination of Stephan mixer and ball mill compared to the conventional method was investigated. The results showed that palm sugar sweetened chocolate exhibited a higher viscosity, a higher particle volume fraction and a higher degree of particle agglomeration due to its relatively high moisture and presence of glucose and fructose. Furthermore …

Springer Berlin Heidelberg

2017

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:rQKKVauEoioC

English