Effects of Alkali Concentration and Conching Temperature on Flavour, Hardness and Colour of Chocolate

Main Article Content

Misnawi Jati
Susijahadi .
Jinap Selamat
Teguh Wahyudi
Novrita Putriani


Alkalization is an addition of alkali into cocoa mass to improve product quality in terms of flavour and colour appearance. Sodium bicarbonate and potassium bicarbonate are usual to be added into cocoa cotyledon prior to roasting. A study has been carried out to evaluate the effects of alkalization proceeded upon conching on chocolate sensory properties, hardness and colour. Re sponse Surface Methodology design at alkali concentrations of 1—15 g kg -1 and conching temperature of 40—80 oC have been used in the study. Parameters evaluated were sensory properties, particle size, hardness and colour. Results of the study showed that alkali concentration significantly influenced aroma, overall preference, particle size and hardness; meanwhile, conching temperature showed significant influence on aroma, taste, appearance, overall preference and texture of chocolate. Alkali concentration and conching temperature showed interactively influence on aroma and overall preference. A good quality of chocolate could be found at the alkali concentration of 8—15 g kg -1 and conching temperature of 74—80 oC. Key words: cocoa bean, chocolate, flavour, conching, alkalization, colour, particle size, texture.

Article Details

How to Cite
Jati, M., ., S., Selamat, J., Wahyudi, T., & Putriani, N. (2006). Effects of Alkali Concentration and Conching Temperature on Flavour, Hardness and Colour of Chocolate. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 22(2). https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v22i2.35
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    1. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    1. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).


Most read articles by the same author(s)