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Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate.
Schouteten, Joachim J; Lemarcq, Valérie; Van de Walle, Davy; Sioriki, Eleni; Dewettinck, Koen.
Afiliación
  • Schouteten JJ; Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
  • Lemarcq V; Department of Food Technology, Safety and Health, Food Structure & Function Research Group (FSF), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
  • Van de Walle D; Department of Food Technology, Safety and Health, Food Structure & Function Research Group (FSF), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
  • Sioriki E; Department of Food Technology, Safety and Health, Food Structure & Function Research Group (FSF), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
  • Dewettinck K; Department of Food Technology, Safety and Health, Food Structure & Function Research Group (FSF), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
Foods ; 12(4)2023 Feb 19.
Article en En | MEDLINE | ID: mdl-36832962
Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate. Therefore, this research focused on revealing the flavor perception of chocolate produced with microwave roasted cocoa beans assessed by both a trained panel and chocolate consumers. Samples of 70% dark chocolate produced from cocoa beans microwave roasted at 600 W for 35 min were compared with samples of 70% dark chocolate produced from cocoa beans convectively roasted at 130 °C for 30 min. Non-significant differences (p > 0.05) in the measured physical properties, such as color, hardness, melting, and flow behavior, showed that chocolate produced from microwave roasted cocoa beans can exhibit the same physical qualities as convection roasted chocolate. Moreover, combined discriminative triangle tests, with 27 judgements in total, performed by a trained panel, showed that each type of chocolate exhibited distinctive characteristics (d'-value = 1.62). Regarding the perceived flavor, "cocoa aroma" was cited as significantly higher for the chocolate produced from microwave roasted cocoa beans (n = 112) compared to chocolate produced from convection roasted cocoa beans (n = 100) by consumers. Both preference and willingness to buy were higher, though insignificant at a 5% level, for the microwave roasted chocolate. A final potential benefit (studied in this research) of microwave roasting cocoa beans is the reduced energy consumption, which was estimated at 75%. Taking all these results together, the microwave roasting of cocoa is shown to be a promising alternative to convection roasting.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Bélgica Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Bélgica Pais de publicación: Suiza