Ocena sensoryczna czekolad wyprodukowanych z różnych odmian ziarna kakaowego | Sensory evaluation of chocolates made from different varieties of cocoa beans
2018
Kowalska, Jolanta | Zasiewska, Izabela | Urbańska, Bogumiła | Ciecierska, Marta
Chocolate is one of the preferably consumed confectionery products, which emerge from its sensory and nutritional values, especially the content of minerals as well as polyphenols. Sensory characteristics of chocolate are shaped in a multi-stage technological process, however, they depend to a large extent on the type of cocoa beans and the region of cultivation. The main suppliers of cocoa beans are Côte d’Ivoire and Ghana, but also Venezuela, Brazil and Peru. At the sales points, chocolates made of grains from various regions of the world are available. Chocolate obtained by traditional production methods, including the roasting process, as well as the so-called raw chocolate, produced bypassing the roasting process was analised. It was shown that the most attractive were sensory raw chocolates produced from the Criollo bean species grown in Peru and from the Forastero from western Africa. Chocolates obtained from hybrids of basic varieties of cocoa beans according to panelists did not meet expectations in the field of the analyzed sensory characteristics.
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