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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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Roasting Cocoa Beans More Intensely Could Make Sugar-Free Chocolate Tastier

Confection makers who want to develop products containing 100% chocolate and no sugar for health-conscious consumers can reduce bitterness and optimize flavor acceptance by roasting cocoa beans longer and at higher temperatures. ....

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More Intense Roasting of Cocoa Beans Lessens Bitterness

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

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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 States , University Of Missouri , Ingolf Gruen , Alan Mcclure , Helene Hopfer , Penn State Sensory Evaluation Center , Current Research In Food Science , Manufacturing Confectioners Association , Patric Food Beverage Development , College Of Agricultural Sciences , Penn State , Sensory Evaluation Center , Patric Chocolate , Patric Food , Beverage Development , Current Research , Food Science , National Institute ,

Roasting cocoa beans lessens bitterness which boosts chocolate liking, says research

According to new research led by the Department of Food Science, roasting cocoa beans at high temperatures can reduce bitterness and optimize flavor which can be acceptable by health-conscious people. ....

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