Role of Roasting on the Sensory and Physicochemical Properties of Cocoa Fudge

  • Thilagavathi
  • Published 2010
Cocoa seeds were roasted at 120oC for 10 and 20 minutes were ground to a fine paste to obtain cocoa liquor. Cocoa fudge samples were prepared using the prepared liquor cocoa butter, sugar and lecithin. The two samples were analyzed for their physicochemical and sensory properties. The results of the study reveal that the roasting duration has a significant… CONTINUE READING