COMPARISON BETWEEN CHOCOLATE AND AN ANALOG PRODUCT MADE FROM COPOAZÚ (THEOBROMA GRANDIFLORUM)
Copoazú (Theobroma grandiflorum) is one of the semi-domesticated arboreal fruit species originating from the Amazon region. This fruit has been studied due to the fact that its pulp is used in derivatives for food industries, for example juices, jams and preserves. In addition, Copoazú seeds can be used in a way similar to that of cocoa seeds in chocolate or analog derivative production. Despite the potential use of copoazú seeds for cacao (Theobroma cacao) chocolate derivative production, the process has been poorly characterized. The technological potential of liquor from fermented, dried and roasted cocoa seeds and copoazú seeds was compared using the production protocol of a chocolate-like product. Cocoa and copoazú liquors were used as raw materials and submitted to a technological standard protocol for chocolate making. The principal differences between the copoazú and cocoa liquors included particle size, cooling time and humidity conditions, with impacts on the crystallization of fats in the derivative and on the sensory, physical and physicochemical quality of the chocolates; the principal characteristics in the processes were chocolate solidification and adherence to a mold surface. Sensory, physical and physicochemical properties of the product were used to establish technological conditions of the copoazú seed operation process. Copoazú may be used as a raw material for the development of chocolate-like products and in dark chocolate applications. Although the sensory properties differed from those of classic chocolate products, it is possible to adopt a standard technological process for fermented copoazú seeds in order to produce well flavored derivatives.
Cucaita, N.A., Hernández, M.S. and Gutiérrez, R.H. (2014). COMPARISON BETWEEN CHOCOLATE AND AN ANALOG PRODUCT MADE FROM COPOAZÚ (THEOBROMA GRANDIFLORUM). Acta Hortic. 1047, 231-236
neglected species, wild cocoa species, cocoa seeds, cupuassu