SENSORY CHARACTERISTIC OF DARK CHOCOLATE FROM ROASTED COCOA BEANS USING DIFFERENT BRANDS OF HOME OVEN
Authors: Khairul Bariah S., Husin S., Amelin Nabila Z. and Nurul Farhana K.
Journal Issue: Malaysian Cocoa Journal, Volume 14/2022
Keywords: Chocolate, home-based roasting, alternative processing, wet grinder and sensory
Published On: 10/05/2022
Abstract
Recently interest in home-based chocolate production has been rising due to market demands for single-origin chocolate. However, information on alternative equipment for small-scale chocolate production in Malaysia is limited. Therefore, a preliminary study on the suitability usage of different brands of home ovens to roast cocoa beans for chocolate production was conducted. The cocoa beans were roasted at a temperature range between 80°C to 150°C for 20 minutes. Dark chocolate was prepared for all samples and subjected to a sensory acceptance test with 20 consumers. Six trained panelists were further assessed on three of the most accepted dark chocolate for flavour characteristics based on quantitative descriptive analysis. The results showed that three of the dark chocolate; sample-8 (Butterfly oven at 130°C), -5 (Millux oven at 120°C) and -6 (Millux oven at 150°C) respectively, were the most preferred by consumers and received the highest score in overall liking attribute. While, analysis by the trained panelists showed that the highest overall acceptability was sample-8, followed by sample-6 and -5. Dark chocolate sample-8 has a medium cocoa intensity with low bitterness, astringent and sourness. Nevertheless, the chocolate needs further optimization on the duration and temperature for each oven as the GLM ANOVA shows significant differences between brands used, temperatures, and interaction.