Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400522 |
Resumo: | Abstract The aim of this work was to study the impact of the roasting temperature (80, 120 and 160 °C) and time (20, 40 and 60 min) of cocoa beans on the sensory acceptability of chocolate using response surface methodology. The results revealed that there was higher impact of roasting temperature and no influence of roasting time (in the studied levels). Lower score of consumers’ sensory acceptability was found at higher roasting temperature of cocoa beans (160 °C). The chocolate samples presented undesirable burnt odor and flavor. Roasting temperatures range 90 to 110 °C were found optimum for higher consumer’s acceptability scores (appearance, aroma, flavor, texture and overall quality attributes). Ten trained assessors consensually defined fifteen descriptors showing similarities and differences among the chocolate samples, using the methodology based on Quantitative Descriptive Analysis. The Principal Component Analysis showed that A, B and C treatments (80 °C) were characterized primarily by the brown color, sweet aroma and flavor attributes. The treatments D, E and F (120 °C) were characterized by reddish brown color, bitterness, burnt aroma and flavor, astringency attributes. |
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Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolatechocolate manufacturingsensory acceptancequantitative descriptive analysisAbstract The aim of this work was to study the impact of the roasting temperature (80, 120 and 160 °C) and time (20, 40 and 60 min) of cocoa beans on the sensory acceptability of chocolate using response surface methodology. The results revealed that there was higher impact of roasting temperature and no influence of roasting time (in the studied levels). Lower score of consumers’ sensory acceptability was found at higher roasting temperature of cocoa beans (160 °C). The chocolate samples presented undesirable burnt odor and flavor. Roasting temperatures range 90 to 110 °C were found optimum for higher consumer’s acceptability scores (appearance, aroma, flavor, texture and overall quality attributes). Ten trained assessors consensually defined fifteen descriptors showing similarities and differences among the chocolate samples, using the methodology based on Quantitative Descriptive Analysis. The Principal Component Analysis showed that A, B and C treatments (80 °C) were characterized primarily by the brown color, sweet aroma and flavor attributes. The treatments D, E and F (120 °C) were characterized by reddish brown color, bitterness, burnt aroma and flavor, astringency attributes.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400522Food Science and Technology v.37 n.4 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.16416info:eu-repo/semantics/openAccessROCHA,Ismara SantosSANTANA,Ligia Regina Radomille deSOARES,Sérgio EduardoBISPO,Eliete da Silvaeng2018-05-25T00:00:00Zoai:scielo:S0101-20612017000400522Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate |
title |
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate |
spellingShingle |
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate ROCHA,Ismara Santos chocolate manufacturing sensory acceptance quantitative descriptive analysis |
title_short |
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate |
title_full |
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate |
title_fullStr |
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate |
title_full_unstemmed |
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate |
title_sort |
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate |
author |
ROCHA,Ismara Santos |
author_facet |
ROCHA,Ismara Santos SANTANA,Ligia Regina Radomille de SOARES,Sérgio Eduardo BISPO,Eliete da Silva |
author_role |
author |
author2 |
SANTANA,Ligia Regina Radomille de SOARES,Sérgio Eduardo BISPO,Eliete da Silva |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
ROCHA,Ismara Santos SANTANA,Ligia Regina Radomille de SOARES,Sérgio Eduardo BISPO,Eliete da Silva |
dc.subject.por.fl_str_mv |
chocolate manufacturing sensory acceptance quantitative descriptive analysis |
topic |
chocolate manufacturing sensory acceptance quantitative descriptive analysis |
description |
Abstract The aim of this work was to study the impact of the roasting temperature (80, 120 and 160 °C) and time (20, 40 and 60 min) of cocoa beans on the sensory acceptability of chocolate using response surface methodology. The results revealed that there was higher impact of roasting temperature and no influence of roasting time (in the studied levels). Lower score of consumers’ sensory acceptability was found at higher roasting temperature of cocoa beans (160 °C). The chocolate samples presented undesirable burnt odor and flavor. Roasting temperatures range 90 to 110 °C were found optimum for higher consumer’s acceptability scores (appearance, aroma, flavor, texture and overall quality attributes). Ten trained assessors consensually defined fifteen descriptors showing similarities and differences among the chocolate samples, using the methodology based on Quantitative Descriptive Analysis. The Principal Component Analysis showed that A, B and C treatments (80 °C) were characterized primarily by the brown color, sweet aroma and flavor attributes. The treatments D, E and F (120 °C) were characterized by reddish brown color, bitterness, burnt aroma and flavor, astringency attributes. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400522 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400522 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.16416 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.37 n.4 2017 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126321706663936 |