Beegum P P Shameena, Pandiselvam Ravi, S V Ramesh, P Sugatha, Nooh Arifa, S Neenu, Gupta Alka, Varghese Eldho, Balasubramanian D, Apshara Elain S, Manikantan Musuvadi Ramarathinam, Hebbar Kukkehalli Balachandra
Physiology, Biochemistry & Post Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India.
Crop Production, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India.
J Texture Stud. 2022 Oct;53(6):870-882. doi: 10.1111/jtxs.12698. Epub 2022 Jun 8.
The impacts of cocoa solids and coconut sugar on the sensory perception of bean-to-bar dark chocolate were investigated with mixture design using response surface methodology. The maximum and minimum levels of cocoa nib, cocoa butter, and coconut sugar for the preparation of chocolate were 35-50%, 15-30%, and 20-35%, respectively. A suitable mathematical model was used to evaluate each response. Maximum and minimum levels of components caused a poor sensory acceptance of the resultant dark chocolate. The optimum level of independent variables, for the best set of responses, was 44.7% cocoa nib, 25.2% cocoa butter, and 30.2% coconut sugar, with a hedonic score of 8.28 for appearance, 8.64 for mouth feel, 8.71 for texture, 8.68 for taste, and 8.51 for overall acceptability, at a desirability of 0.86. The minimum time for grinding the chocolate mix was 24 hour, which was evident from the microscopic analysis of the chocolate mix. The optimized chocolate (70% dark) per 100 g constitutes 1.06 g moisture, 50.09 g crude fat, 10.37 g crude protein, 35.90 g carbohydrates, and 2.55 g ash content. The L, a, b values indicated a darker color and was stable under ambient condition with a hardness value of 59.52 N, which significantly decreased to 16.23 N within 10 min at ambient temperature (30 ± 2°C). The addition of coconut sugar along with cocoa solids incorporates polyphenols, flavonoids, antioxidant potential, and minerals into bean-to-bar dark chocolate and hence offers a commercial value and health potential for stakeholders.
采用响应面法的混合设计研究了可可固体和椰子糖对豆制黑巧克力感官认知的影响。制备巧克力时，可可碎粒、可可脂和椰子糖的最高和最低含量分别为35 - 50%、15 - 30%和20 - 35%。使用合适的数学模型评估每个响应。各成分的最高和最低含量导致所得黑巧克力的感官接受度较差。对于最佳响应集，自变量的最佳水平为44.7%可可碎粒、25.2%可可脂和30.2%椰子糖，外观的享乐评分为8.28，口感为8.64，质地为8.71，味道为8.68，总体可接受性为8.51，可取性为0.86。研磨巧克力混合物的最短时间为24小时，这从巧克力混合物的显微镜分析中可以明显看出。每100克优化后的巧克力（70%黑巧克力）含有1.06克水分、50.09克粗脂肪、10.37克粗蛋白、35.90克碳水化合物和2.55克灰分。L、a、b值表明颜色较深，在环境条件下稳定，硬度值为59.52 N，在环境温度（30±2°C）下10分钟内显著降至16.23 N。椰子糖与可可固体的添加将多酚、黄酮类化合物、抗氧化潜力和矿物质融入豆制黑巧克力中，因此为利益相关者提供了商业价值和健康潜力。
