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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

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.

United statesAlan mcclureHelene hopferPenn state sensory evaluation centerCurrent research in food scienceRasmussen career development professor in food scienceDepartment of food sciencePatric food beverage developmentCollege of agricultural sciencesPenn stateSensory evaluation centerRasmussen career development professorFood sciencePatric chocolatePatric foodBeverage development

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 b

United statesAlan mcclureHelene hopferCurrent research in food scienceRasmussen career development professor in food sciencePatric foodbeverage developmentDepartment of food scienceCollege of agricultural sciencesFood scienceCurrent researchRasmussen career development professorPatric chocolatePenn stateAfrica newsEans roastedThe study

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 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.

United statesAlan mcclureHelene hopferCurrent research in food scienceRasmussen career development professor in food scienceDepartment of food sciencePatric food beverage developmentCollege of agricultural sciencesFood scienceCurrent researchRasmussen career development professorPatric chocolatePatric foodBeverage developmentPenn stateEws india