QUALITY CHANGES OF COCOA LIQUEUR MADE FROM INFUSED BEANS WITH OR WITHOUT SPICES AND PULP
Cocoa liqueur is well known for its taste and flavour that make it a widely accepted product on the international market. Cocoa liqueurs on market shelves at present are made using fermented cocoa beans or cocoa powder. In this study, a new product of cocoa liqueur was formulated using unfermented cocoa beans. This new cocoa liqueur was made using traditional Caribbean spices, ginger and nutmeg that gave the product a unique, characteristic Caribbean flavour. In this study eight formulations of cocoa liqueur were evaluated: no spice added using beans with or without pulp, ginger added using beans with or without pulp, nutmeg added using beans with or without pulp and a combination of the two spices using beans with or without pulp. The formulated product was evaluated for pH, colour (L*, a*, b*), microbial growth, total reducing sugars, alcohol content and total phenols. The pH of the formulations made using the cocoa beans without pulp was higher than that of the formulations made with the beans and pulp. The colour of the cocoa liqueur was darker when the pulp was excluded. Microbial count was slightly higher in the cocoa liqueur with pulp. The alcohol content of the formulations without pulp was higher than those in which pulp was included. Sensory analyses indicated that there were significant differences in appearance, colour, aroma, taste, sweetness, bitterness and acceptability among the eight cocoa liqueurs made. Total polyphenol content was also higher in the formulations made without pulp. Cocoa liqueur using added spices with or without pulp has great potential for further development. Antioxidant present in the formulated product has possible significant benefits in reducing degenerative diseases.
John, A., Sukha, D.A., Wickham , L.D. and Mohammed, M. (2014). QUALITY CHANGES OF COCOA LIQUEUR MADE FROM INFUSED BEANS WITH OR WITHOUT SPICES AND PULP. Acta Hortic. 1047, 331-334
cocoa pulp, phenols, spices