Science of Cocoa Processing – Sanjeev Kumar Sharma & M. Madhava Naidu (Hardcover)

Description

A study was conducted to identify potential and unexplored area for the preparation of value added products from cocoa and physico-chemical properties and sensory attributes of the cocoa based product. Incorporation of cocoa flavour in to chewing gum was done by two methods- directly by adding cocoa powder to the chewing gum formulation or by adding cocoa product oleoresins in to the product. Both the products prepared from different sources of cocoa flavour were examined for their physico-chemical properties. The product obtained from cocoa oleoresin was found to be superior to that prepared from cocoa powder. The chewing gum prepared from cocoa oleoresin was having softer texture than that prepared from cocoa powder. Bitterness problem was one of the important problems associated with the cocoa product. It was concluded that the product obtained using the cocoa oleoresin, had better organoleptic quality and superior health benefits.

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