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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X


BISPO, Eliete da Silva; FERREIRA, Vera Lúcia Pupo; SANTANA, Ligia Regina Radomille de  and  YOTSUYANAGI, Katumi. Sensory profile and acceptance of alkalinized cocoa (Theobroma cacao L.) powder. Ciênc. Tecnol. Aliment. [online]. 2005, vol.25, n.2, pp.375-381. ISSN 0101-2061.

The Quantitative Descriptive Analysis (ADQ) was used aiming to show the sensory characterization of cocoa powder samples representing the range of a central composite design, 23 of the process of alkalization of the cocoa "nibs" using variables independent such as temperature (60, 72, 90 and 108 ºC), time (30, 54, 90, 126 and 150min) and concentration of K2CO3(0.0, 1.22, 3.0 and 4.78%). Two commercial samples of alkalinized cocoa powder were appraised. The analysis of the flavour was accomplished in the alkalinized cocoa powders and the other atributes in the chocolate beverage form (2% of the alkalinized cocoa powders and 7% of sugar in skimmed sterilized milk). Twelve panelists were selectedbased in their to detect setterness, reliability and agreement with the panel. The data were evaluated by means of variance analysis ANOVA for the factors sample and panelist, as well as of the interaction sample x panelist. The Tukey test was applied for comparison of the averages of samples at the level of 5%. The principal components technique was applied to the data, obtaining the configuration of the samples considering all attributes. Roughly samples with K2CO3 between 1.22 to 3.0% and one of the commercial samples were considered with stronger chocolate flavour, as well as, weaker alkaline flavour and taste. Samples with K2CO3 with 4,78% were considered the darkest color and strongest alkaline flavour and astringency. For the chocolate beverage there was no significant difference at 5% level in relation to solubility and bitter flavor.

Keywords : Theobroma cacao L.; Quantitative Descriptive Analysis; alkalinized cocoa powder; chocolate beverage.

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