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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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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 ....

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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 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 States , Alan Mcclure , Helene Hopfer , Current Research In Food Science , Rasmussen Career Development Professor In Food Science , Department Of Food Science , Patric Food Beverage Development , College Of Agricultural Sciences , Food Science , Current Research , Rasmussen Career Development Professor , Patric Chocolate , Patric Food , Beverage Development , Penn State , Ews India ,