Comparative study on sensory and rheology characteristics of chocolate products obtained from cocoa beans roasted in different conditions

¹ Department of Tourism and Culinary Management, University of Food Technologies, Plovdiv, Bulgaria
² Department of Mechanics, Technical University - Sofia, Plovdiv branch, Bulgaria
³ Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, Plovdiv, Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Roasting conditions of cocoa beans, used in chocolate production, were evaluated in the following study as one of the main factors determine quality of the chocolate products. Four samples were prepared under different roasting parameters for the purposes of sensory analysis. The first three chocolate samples were produced from cocoa nibs, while the fourth was prepared from cocoa mass obtained under industrial conditions of roasting. All samples were processed according the same technological scheme of chocolate production, and analysed for the content of water-soluble tanning substances and the pH value. In addition, rheological studies, particle size distribution analysis and sensory assessment were performed. The results reveal that there is a significant difference mostly in some sensory characteristics between four chocolate samples. Chocolates in which the cocoa beans are roasted in a rotary-pulse fluidized bed are more desirable by consumers, with significantly pronounced cocoa and honey flavour. No statistically significant differences were found between the rheological and textural characteristics of the samples.