Influence of Cocoa Liquor Origin on Cocoa Butter Composition and Color, Texture, and Rheological Properties of Milk and Dark Chocolates: A Preliminary Study
Food Science and Nutrition, cilt.14, sa.8, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 14 Sayı: 8
- Basım Tarihi: 2026
- Doi Numarası: 10.1002/fsn3.72130
- Dergi Adı: Food Science and Nutrition
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, Greenfile, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Health Research Premium Collection (ProQuest)
- Anahtar Kelimeler: bending force color analysis, chocolate manufacturing, fatty acids, shear stress, viscosity
- Çukurova Üniversitesi Adresli: Evet
Özet
This study presents a preliminary evaluation of the physicochemical characteristics of cocoa liquors from Ecuador, Ghana, and Côte d'Ivoire, and assesses their impact on the color, texture, and rheological properties of milk and dark chocolates. The moisture content, cocoa butter content, and color properties of cocoa liquors from three geographical locations were analyzed. The cocoa butters extracted from cocoa liquors were examined for solid fat content (SFC), fatty acid composition, free fatty acidity, and peroxide value. Milk and dark chocolates were prepared differing only in the origin of the cocoa liquor and tested for color, texture, and rheological properties. Cocoa liquors differed in moisture, fat content, and color depending on their geographical origin (p < 0.05). Stearic (C18:0), oleic (C18:1), and palmitic (C16:0) acids were the most prevalent fatty acids in all cocoa butters, constituting more than 90% of total fatty acids. SFC of the cocoa butters showed no significant variation. The application of cocoa liquors from different origins resulted in comparable color, texture, or rheological properties in either milk or dark chocolates. However, differences were observed between milk and dark chocolates, with dark chocolates exhibiting lower luminosity and chroma and greater penetration hardness. All samples exhibited a time-dependent decrease in viscosity, indicating that the cocoa liquor source did not markedly affect the flow characteristics of chocolate. PCA and HCA clearly differentiated cocoa liquors according to geographical origin, whereas chocolate samples were primarily grouped by formulation type (milk or dark chocolate). In conclusion, this preliminary study suggests that although geographical origin influences the physicochemical characteristics of cocoa liquors, its effect on the textural and rheological properties of milk and dark chocolates appears to be limited. These findings are based on a single production batch and require confirmation through independent process replicates.