Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes

Characterization of Dutch-Cocoa produced using potash extract from cocoa pod husk as an alkalizing bioresource

“…The potassium (35.7%) and sodium (0.7%) compared favourably with the imported variant (Table 1) (Figure 1). The reduced sodium content coincidentally is in consonance with the essential requirements of World Health Organization(WHO) for a mean population sodium chloride intake of fewer than five grams per day by 2025 (Puchol-Miquel et al, 2021) The alkalinity (15.6 g/100 g CO 3 ) of the potash extract from CPH was lower than that of the imported sample (21.7 g/100 g CO 3 ) respectively. This is in accordance with the slightly lower pH value obtained for the potash extract from CPH.…”

“…Remarkably, over 75% of global output comes from Africa (International Cocoa Organization, 2020) and serves as raw material for most beverage, biscuits, and pastry industries (Miller et al, 2008). In response to consumers' demand, the cocoa is sometimes processed into Dutch cocoa -a variant with the darker colour, less astringent, bitter and acidic notes, but more soluble (Puchol-Miquel et al, 2021). Alkalizing agents such as potassium and sodium carbonates have been used in the processing of Dutch-cocoa (T. cacao) but imported by cocoa producing countries, as Nigeria.…”

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

“…We expect fat content to have an impact on rheological properties, such as yield stress and viscosity, and that these may result in a change in residence time in the mouth and therefore, sensory perception (Beckett, 2008). However, Puchol-Miquel et al (2021) found that chocolate made with cocoa liquor was more viscous instrumentally than chocolate made with cocoa powder and cocoa butter, yet this difference was not significantly reflected in the sensory evaluation of mouthfeel. Therefore, it is possible that while there may be instrumental differences in the samples, those differences may not be perceptible.…”

“…They found no significant differences in sensory attributes that were attributable to total fat content, however, a solid fat content of 50% versus 70% had a significant difference. Puchol-Miquel et al (2021) used 40 untrained consumers to evaluate two sets of 70% and 95% cacao dark chocolates (i.e., one set was made using cocoa liquor, while the other was made with cocoa liquor reconstituted from cocoa powder and cocoa butter) for aroma, taste, and acceptability. While the study is underpowered in terms of total number of participants, the researchers concluded that the most significant effect on perception and liking was cacao percentage rather than cocoa liquor makeup (Puchol-Miquel et al, 2021).…”

“…Puchol-Miquel et al (2021) used 40 untrained consumers to evaluate two sets of 70% and 95% cacao dark chocolates (i.e., one set was made using cocoa liquor, while the other was made with cocoa liquor reconstituted from cocoa powder and cocoa butter) for aroma, taste, and acceptability. While the study is underpowered in terms of total number of participants, the researchers concluded that the most significant effect on perception and liking was cacao percentage rather than cocoa liquor makeup (Puchol-Miquel et al, 2021). Oberrauter et al (2018) compared "origin" (e.g., Brazil, Madagascar, Ecuador, etc.…”