Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments

Abstract

The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar is one of the downstream products with a simple processing process. The taste and aroma in candy comes from chocolate bars. Fermentation is an important activity in the formation of cocoa flavour. This study aims to determine the panellists’ acceptance of chocolate bars produced from various fermentation treatments of sun-dried cocoa beans. The materials used in this study were cocoa beans of varieties of Lindak. The fermentation variation consisted of two treatments, namely, the addition of the inoculum gradually (A1) and the addition of the inoculum simultaneously at the beginning of fermentation (A2). The inocula added were Sacharomyces cerevisiae (FNCC 3056), Lactococcus lactis (FNC 0086) and Acetobacter aceti (FNCC 0016). The control treatment was dry cocoa beans without fermentation (A0). The fermentation time was 120 h, then the fermented cocoa beans were processed into chocolate bars. The resulting chocolate bars were subjected to sensory analysis including evaluation of the taste of sepia, bitter, and sour taste and in the test the polyphenol content of chocolate bars was used. The results showed that there was a decrease in the septic, bitter and sour taste from treatment A0, A2 and A1, respectively. The highest polyphenol content was in A0, A2, and A1, respectively. Panellists stated that the preferred chocolate bar was made from cocoa beans with A1 treatment.

Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments

“…The fermentation process will reduce the polyphenol content of the cocoa beans. According to (Apriyanto and Umanailo 2019;Djaafar et al 2019), the bitter taste of roasted cocoa beans is caused by caffeine, theobromine, some 2,5-diketopiperazine. The bitter taste attribute that appears in the descriptive test for chocolate bars is caused by the polyphenol and theobromine content, which is in line with the results of testing for polyphenol levels in fermented cocoa beans (Apriyanto and Umanailo 2019) during polyphenol oxidation through polyphenol oxidase activity.…”

“…The number of pure yeast cultures and acetic acid bacteria added (10 8 CFU g -1 ) was based on the number of pure cultures added to ordinary cocoa fermentation (Apriyanto 2016;Júnior et al 2020). The pure culture used consisted of Sacharomyces cerevisiae (FNCC 3056), Lactobacillus lactis (FNC 0086) and Acetobacter aceti (FNCC 0016) from the Microbiology Laboratory of the Centre for Food and Nutrition Studies, Gadjah Mada University, Indonesia according to the research of Apriyanto and Umanailo (2019).…”

“…The theobromine migration process occurs within 24-48 hours from the beginning of fermentation (Barišić et al 2019). Apriyanto and Umanailo (2019) found that polyphenol compounds during fermentation also decreased by 53.4%. Cocoa beans are rich in polyphenol content which contributes to the nutty taste of cocoa candies (Wei et al 2017).…”

“…Chocolate bars in candy making to give flavour and aroma (Li and Komarek 2017;Djaafar et al 2019). Aroma and taste are formed due to chemical changes and the flavour formation process of cocoa beans (Koffi et al 2017;Apriyanto and Umanailo 2019). There are various kinds of postharvest handling of fresh cocoa beans at the farmer level, namely fermented cocoa beans and unfermented cocoa beans (Zhang et al 2018).…”

“…Fermentation begins with the process of changing the sugar compounds in the pulp of the cocoa beans to acetic acid, which increases the temperature and results in the death of the beans (Apriyanto 2016;Saunshi et al 2020). During fermentation, there is a process of forming tastes, colours and aromas through the enzymic process, starting with the forma-https://doi.org/10.17221/272/2020-CJFS tion of organic acids which induce the enzymic process as well as biochemical processes resulting in colour changes and in a decrease in polyphenol compounds (Anyimah-Ackah et al 2019;Apriyanto and Umanailo 2019;Djaafar et al 2019), while changes in total fermented cocoa beans are a decrease in dry weight, an increase in peptide-N content, total reducing sugars and a decrease in sucrose and total sugar. Ganeswari et al (2015), Fidelis and Rajashekhar Rao (2017), Barišić et al (2019), and Vitinaqailevu and Rajashekhar Rao (2019) found that the concentration of free amino acids (acidic) decreases in line with the increase in the total amino acid content, hydrophobic free amino acids.…”