Factors affecting consumer perception and acceptability of chocolate beverages
2024
Palma-Morales, Marta | Birke Rune, Christina J. | Castilla-Ortega, Estela | Giacalone, Davide | Rodríguez-Pérez, Celia
The 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 both alkalized and non-alkalized (natural) cocoa powders, and both 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 involved in the study. 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), all acceptability categories, while regular cocoa powders received higher scores than low-fat samples were evaluated less favorably than regular cocoa powder 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). Additionally, A phenolic content above 30 g GAE/kg d.w. resulted in decreased the preference. Comprehensive insights on the effect of fat reduction and alkalization process on the physicochemical and sensory properties of cocoa are provided, contributing to the intricate array of factors influencing the acceptability of cocoa products. It is important to note that the origin may also influence cocoa composition, underscoring the need for further studies to explore this variable.
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