Evaluation of Physicochemical Properties and Sensory Products of Cocoa Liquor and Dark Chocolate High Polyphenols and Flavanoids

Nur Fitriani Ua

doi:10.17485/ijst/2020/v13i07/149883

Abstract

Objectives: This research aims to determine the comparison of cocoa beans without fermentation and cocoa beans fermented dark chocolate products that meet the criteria as a health food based on the content of polyphenols and flavonoids with the aroma and taste that is liked by consumers. Methods/statistical analysis: The parameters tested on dark chocolate and cocoa liquor product are melting properties were determined using DSC (Differential scanning calorimeter), texture (TA-XT Plus Texture Analyzer), Colour lightness was measured using Hunter method (Chromameter), and total levels of polyphenols and flavonoids. In addition, the sensory analysis of aroma and taste using difference from control test methods. Statistical analyses were carried out with Design Expert Stat-Ease Version 11 for response surface methodology (DOE). Panelist data were subjected to analysis of variance (ANOVA) followed by Duncan’s Multiple Range, with a significance level of 0.05. Findings: The results of this study showed that the content of polyphenols and flavonoids on cocoa liquor and the highest dark chocolate respectively amounted to 195.472 mg/g samples and 79.622 mg/g samples while the levels of flavonoid respectively amounted to 206.15 mg/g samples and 113.15 mg/g samples. Best quality produced from cocoa liquor and dark chocolate (100% cocoa beans without fermentation) is the viscosity of 10.49 ± 1.539 poise and 42.166 ± 14.936 poise, texture 5280 g Force/sec, color lightness 22.03 and 27.42, melting point 32.17 °C. Based on the organoleptic test, dark chocolate products with a comparison of cocoa beans without fermentation and cocoa beans fermentation 25%: 75% have a better aroma and taste and more liked by consumers compared to other products. Applications: Mixing cocoa beans fermentation and without fermentation in the making of dark chocolate can increase the aroma and taste of dark chocolate, so it not only has functional properties as a healthy food but also has aroma and flavor that liked by consumers. Keywords: Cocoa Liquor, Dark Chocolate, Fermentation, Physicochemical Properties, Polyphenols.

Highlights

Cocoa is an export commodity that contributes to an increase in foreign exchange
The fermentation process can decrease the content of polyphenols in cocoa beans, but the fermentation process is necessary for the formation of aromas and flavors [1,2]
The products in this research are cocoa liquor and dark chocolate made from cocoa beans with a variation of the number of cocoa beans without fermentation and fermented cocoa beans

Summary

Introduction

Cocoa is an export commodity that contributes to an increase in foreign exchange. The quality of cocoa beans from Indonesia, especially South Sulawesi and West Sulawesi, is below the quality of the cocoa exporting country in the world. The leading cause of low quality of cocoa beans because the fermentation process is not done correctly. In [5] general, cocoa beans produced by farmers are without fermentation so that the quality as a raw material of processed chocolate food products, including the low category. Some of the disadvantages of cocoa beans produced by farmers include low acidity levels, relatively high slaty seed content, and a distinctive flavor of cocoa that is weak because it does not have a compound aroma precursor. The quality of cocoa beans in the chocolate industry is determined by the compound content of polyphenols, aroma, and flavor. The compound content of chocolate aroma and flavor can be obtained through the complete fermentation process of wet cocoa beans before drying [6]

Objectives

Methods

Results