Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes
[EN] Alkalization is a crucial process during cocoa processing to reduce its bitterness, improve solubility and develop color. Alkalization can be performed out at several points of the process (nib or cake), with different agents and at various intensities. All these variables may affect cocoa prop...
| Autores: | , , , , |
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| Tipo de documento: | artigo |
| Data de publicação: | 2021 |
| País: | España |
| Recursos: | Universitat Politècnica de València (UPV) |
| Repositório: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglês |
| OAI Identifier: | oai:riunet.upv.es:10251/189867 |
| Acesso em linha: | https://riunet.upv.es/handle/10251/189867 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Dutching Bakery Quality Consumer&apos s acceptance TECNOLOGIA DE ALIMENTOS 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible |
| Resumo: | [EN] Alkalization is a crucial process during cocoa processing to reduce its bitterness, improve solubility and develop color. Alkalization can be performed out at several points of the process (nib or cake), with different agents and at various intensities. All these variables may affect cocoa properties, but also physico-chemical and sensory properties of derived products (i.e. cakes). This work aims to evaluate the impact of alkalization type (nib vs. cake), alkalizing agent (K2CO3, NaHCO3 and KOH) and process intensity (mild and strong) on the physicochemical and sensory properties of sponge cakes. For this aim, 8 different alkalized powders were industrially produced and used in the preparation of sponge cakes. Alkalizing conditions significantly affected cocoa properties (pH, color, sensory properties) and those of the corresponding cakes (cake doughs color and rheology, as well as baked cake color and texture). In general, doughs prepared with cocoas alkalized under strong conditions were a 55 % darker and a 15 % less elastic. After baking, the corresponding cakes were a 17 % darker (L*) and a 12 % harder in texture. Despite these differences, all the cakes were equally rated by consumers in sensory terms demonstrating that for this application, alkalization variables do not condition consumer acceptability. |
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