Abstract
Factors influencing consumer acceptability of hot cocoa-based beverages prepared with pure cocoa powders were studied. Five samples originating from various regions were selected, including alkalized and non-alkalized (natural), and regular and fat-reduced cocoa powders. Sensory evaluation of the samples was conducted using a 5-point just-about-right (JAR) scale and a 9-point hedonic scale, with a total of 116 participants. Principal Component Analysis (PCA) highlighted the relationship between acceptability and alkalization, fat content, and phenolic composition. Alkalized samples received higher scores than natural ones in color (6.9 vs 5.6), smell (5.9 vs 5.7), flavor (5.8 vs 4.9), texture (6.0 vs 5.7) and overall (6.0 vs 5.2), while regular cocoa powders received higher scores than low-fat samples in color (6.6 vs 5.8), smell (6.3 vs 5.4), flavor (5.9 vs 4.8), texture (6.2 vs 5.6) and overall (6.1 vs 5.1). A phenolic content above 30 g GAE/kg d.w. decreased consumer liking. Comprehensive insights on the effect of fat reduction and alkalization on physicochemical and sensory properties of cocoa are provided, contributing to the array of factors influencing the acceptability of cocoa. It is important to note that the origin may also influence cocoa composition, underscoring the need for further studies to explore this.
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