Changes in cocoa properties induced by the alkalization process: A review

[EN] Alkalization, also known as "Dutching," is an optional, but very useful, step taken in the production chain of cocoa to darken its color, modify its taste, and increase natural cocoa solubility. Over the years, various attempts have been made to design new and more effective a...

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Authors: Valverde-Garcia, Damián, Pérez-Esteve, Édgar|||0000-0002-0452-1394, Barat Baviera, José Manuel|||0000-0001-8487-7114
Format: article
Publication Date:2020
Country:España
Institution:Universitat Politècnica de València (UPV)
Repository:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Language:English
OAI Identifier:oai:riunet.upv.es:10251/165842
Online Access:https://riunet.upv.es/handle/10251/165842
Access Level:Open access
Keyword:Alkalization
Cocoa
Color
Composition
Flavor
Solubility
TECNOLOGIA DE ALIMENTOS
02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible
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network_name_str España
repository_id_str
spelling Changes in cocoa properties induced by the alkalization process: A reviewValverde-Garcia, DamiánPérez-Esteve, Édgar|||0000-0002-0452-1394Barat Baviera, José Manuel|||0000-0001-8487-7114AlkalizationCocoaColorCompositionFlavorSolubilityTECNOLOGIA DE ALIMENTOS02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible[EN] Alkalization, also known as "Dutching," is an optional, but very useful, step taken in the production chain of cocoa to darken its color, modify its taste, and increase natural cocoa solubility. Over the years, various attempts have been made to design new and more effective alkalization methods. Moreover, different authors have attempted to elucidate the impact of alkalization on the physicochemical, nutritional, functional, microbiological, and sensory characteristics of alkalized cocoa. The aim of this review is to provide a clear guide about not only the conditions that can be applied to alkalize cocoa, but also the reported effects of alkalization on the nutritional, functional, microbiological, and sensory characteristics of cocoa. The first part of this review describes different cocoa alkalization systems and how they can be tuned to induce specific changes in cocoa properties. The second part is a holistic analysis of the effects of the alkalization process on different cocoa features, performed by emphasizing the biochemistry behind all these transformations.European Regional Development Fund, Grant/Award Number: Project RTC-2016-5241-2; Ministerio deEconomia y Competitividad, Grant/Award Number: Project RTC-2016-5241-2Blackwell PublishingDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaEuropean Regional Development FundMinisterio de Economía y CompetitividadRepositorio Institucional de la Universitat Politècnica de València Riunet20202020-07-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/165842reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 RTC-2016-5241-2 Estudio de la relación entre variables de procesado y cambios en la composición nutricional y perfil funcional del cacao en polvo. Desarrollo de una metodología predictiva aplicada al procesamientoopen accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1658422026-06-13T07:49:27Z
dc.title.none.fl_str_mv Changes in cocoa properties induced by the alkalization process: A review
title Changes in cocoa properties induced by the alkalization process: A review
spellingShingle Changes in cocoa properties induced by the alkalization process: A review
Valverde-Garcia, Damián
Alkalization
Cocoa
Color
Composition
Flavor
Solubility
TECNOLOGIA DE ALIMENTOS
02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible
title_short Changes in cocoa properties induced by the alkalization process: A review
title_full Changes in cocoa properties induced by the alkalization process: A review
title_fullStr Changes in cocoa properties induced by the alkalization process: A review
title_full_unstemmed Changes in cocoa properties induced by the alkalization process: A review
title_sort Changes in cocoa properties induced by the alkalization process: A review
dc.creator.none.fl_str_mv Valverde-Garcia, Damián
Pérez-Esteve, Édgar|||0000-0002-0452-1394
Barat Baviera, José Manuel|||0000-0001-8487-7114
author Valverde-Garcia, Damián
author_facet Valverde-Garcia, Damián
Pérez-Esteve, Édgar|||0000-0002-0452-1394
Barat Baviera, José Manuel|||0000-0001-8487-7114
author_role author
author2 Pérez-Esteve, Édgar|||0000-0002-0452-1394
Barat Baviera, José Manuel|||0000-0001-8487-7114
author2_role author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
European Regional Development Fund
Ministerio de Economía y Competitividad
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Alkalization
Cocoa
Color
Composition
Flavor
Solubility
TECNOLOGIA DE ALIMENTOS
02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible
topic Alkalization
Cocoa
Color
Composition
Flavor
Solubility
TECNOLOGIA DE ALIMENTOS
02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible
description [EN] Alkalization, also known as "Dutching," is an optional, but very useful, step taken in the production chain of cocoa to darken its color, modify its taste, and increase natural cocoa solubility. Over the years, various attempts have been made to design new and more effective alkalization methods. Moreover, different authors have attempted to elucidate the impact of alkalization on the physicochemical, nutritional, functional, microbiological, and sensory characteristics of alkalized cocoa. The aim of this review is to provide a clear guide about not only the conditions that can be applied to alkalize cocoa, but also the reported effects of alkalization on the nutritional, functional, microbiological, and sensory characteristics of cocoa. The first part of this review describes different cocoa alkalization systems and how they can be tuned to induce specific changes in cocoa properties. The second part is a holistic analysis of the effects of the alkalization process on different cocoa features, performed by emphasizing the biochemistry behind all these transformations.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-07-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/165842
url https://riunet.upv.es/handle/10251/165842
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 RTC-2016-5241-2 Estudio de la relación entre variables de procesado y cambios en la composición nutricional y perfil funcional del cacao en polvo. Desarrollo de una metodología predictiva aplicada al procesamiento
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Blackwell Publishing
publisher.none.fl_str_mv Blackwell Publishing
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869422388170457088
score 15.300724

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