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More intense roasting of cocoa beans lessens bitterness, boosts chocolate liking

More intense roasting of cocoa beans lessens bitterness, boosts chocolate liking
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United statesUniversity of missouriIngolf gruenAlanp mcclureAlan mcclureHelene hopferRasmussen career development professor in food scienceCurrent research in food sciencePenn state sensory evaluation centerDepartment of food sciencePatric food beverage developmentManufacturing confectioners associationCollege of agricultural sciencesPenn stateSensory evaluation centerRasmussen career development professor

More Intense Roasting of Cocoa Beans Lessens Bitterness

The research confirmed that bitterness and astringency are negatively correlated to consumer liking

United statesUniversity of missouriIngolf gruenAlan mcclureHelene hopferUs department of agriculturePenn state sensory evaluation centerRasmussen career development professor in food scienceCurrent research in food scienceNational institute of foodDepartment of food sciencePatric food beverage developmentManufacturing confectioners associationCollege of agricultural sciencesMore intense roastingCocoa beans lessens

Roasting can make sugar-free chocolate tastier

The right roasting time and temperature for cocoa beans can make sugar-free chocolate more appealing, report researchers.

United statesUniversity of missouriIngolf gruenAlan mcclureHelene hopferPenn state sensory evaluation centerCurrent research in food scienceManufacturing confectioners associationPatric food beverage developmentCollege of agricultural sciencesPenn stateSensory evaluation centerPatric chocolatePatric foodBeverage developmentCurrent research