Physical characteristics of chocolate made from cocoa bean fermented at different duration: A preliminary study

Saputro, A.D. and Muhammad, D.R.A. and Sunarharum, W.B. and Kusumadevi, Z. and Irmandharu, F. (2021) Physical characteristics of chocolate made from cocoa bean fermented at different duration: A preliminary study. In: The 2nd International Conference on Sustainable Agriculture for Rural Development, 20 October 2020, Purwokerto.

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Abstract

Dark chocolate is one of the most popular chocolates due to its health benefit offered. One of the factors influencing its health effect is the fermentation process prior to the chocolate making. Fermentation change the cocoa bean chemical compound and affected the flavor and antioxidant content. Aside from that, changes in the inner structure of cocoa nib may also occur, resulting in different characteristics of cocoa solids. The aim of this study was to do a preliminary study on the impact of fermentation level (unfermented, half-fermented, and fermented cocoa bean) on the quality attributes of dark chocolate, namely color, glossiness, melting point and particle size. The results showed that fermentation duration influenced the characteristics of chocolate, to some extent. The color of chocolate made from fermented bean exhibited higher L*, C*, h values than chocolate made from half-fermented and unfermented cocoa bean, consecutively. On the other hand, melting point of chocolate made from unfermented cocoa bean had higher propensity than that of chocolate made from half-fermented and fermented bean. Glossiness and particle size of the chocolates were comparable. © Published under licence by IOP Publishing Ltd.

Item Type: Conference or Workshop Item (Paper)
Additional Information: Cited by: 1; All Open Access, Gold Open Access
Uncontrolled Keywords: Agriculture; Fermentation; Flavor compounds; Melting point; Particle size; Regional planning; Antioxidant contents; Dark chocolate; Fermentation process; Health benefits; Health effects; Inner structure; Physical characteristics; Quality attributes; Cocoa
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agricultural Technology > Agricultural and Biosystems Engineering
Depositing User: Sri JUNANDI
Date Deposited: 30 Sep 2024 06:34
Last Modified: 30 Sep 2024 06:34
URI: https://ir.lib.ugm.ac.id/id/eprint/4267

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