Physical characteristics of chocolate made from cocoa bean fermented at different duration: A preliminary study
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. As...
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| Format: | Conference or Workshop Item |
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2021
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| _version_ | 1797037446359154688 |
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| author | Saputro, A.D. Muhammad, D.R.A. Sunarharum, W.B. Kusumadevi, Z. Irmandharu, F. |
| author_facet | Saputro, A.D. Muhammad, D.R.A. Sunarharum, W.B. Kusumadevi, Z. Irmandharu, F. |
| author_sort | Saputro, A.D. |
| collection | UGM |
| description | 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. |
| first_indexed | 2024-03-14T00:03:27Z |
| format | Conference or Workshop Item |
| id | oai:generic.eprints.org:280214 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-14T00:03:27Z |
| publishDate | 2021 |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2802142023-11-07T04:30:05Z https://repository.ugm.ac.id/280214/ Physical characteristics of chocolate made from cocoa bean fermented at different duration: A preliminary study Saputro, A.D. Muhammad, D.R.A. Sunarharum, W.B. Kusumadevi, Z. Irmandharu, F. Food technology 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. 2021 Conference or Workshop Item PeerReviewed 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: IOP Conference Series: Earth and Environmental Science. https://www.scopus.com/inward/record.uri?eid=2-s2.0-85101852643&doi=10.1088%2f1755-1315%2f653%2f1%2f012039&partnerID=40&md5=b46e5f51a7bfe8d2b036e6d1cc1ba08b |
| spellingShingle | Food technology Saputro, A.D. Muhammad, D.R.A. Sunarharum, W.B. Kusumadevi, Z. Irmandharu, F. Physical characteristics of chocolate made from cocoa bean fermented at different duration: A preliminary study |
| title | Physical characteristics of chocolate made from cocoa bean fermented at different duration: A preliminary study |
| title_full | Physical characteristics of chocolate made from cocoa bean fermented at different duration: A preliminary study |
| title_fullStr | Physical characteristics of chocolate made from cocoa bean fermented at different duration: A preliminary study |
| title_full_unstemmed | Physical characteristics of chocolate made from cocoa bean fermented at different duration: A preliminary study |
| title_short | Physical characteristics of chocolate made from cocoa bean fermented at different duration: A preliminary study |
| title_sort | physical characteristics of chocolate made from cocoa bean fermented at different duration a preliminary study |
| topic | Food technology |
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