Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'Ivoire
To evaluate the quality of chocolate produced with Ivorian cocoa beans, the study was carried out in the country's three main production areas (East, Centre-West, and South-West). The project involved collecting data on fermentation times and sourcing samples of cocoa beans from which chocolate...
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IJARIT Research Foundation
2024-12-01
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| Series: | International Journal of Agricultural Research, Innovation and Technology |
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| Online Access: | https://www.banglajol.info/index.php/IJARIT/article/view/79399/52048 |
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| author | Kouakou Brou Julien Kobenan Koffi Christophe Ouattara Tièba Victor N’goran Kouadio Emmanuel |
| author_facet | Kouakou Brou Julien Kobenan Koffi Christophe Ouattara Tièba Victor N’goran Kouadio Emmanuel |
| author_sort | Kouakou Brou Julien |
| collection | DOAJ |
| description | To evaluate the quality of chocolate produced with Ivorian cocoa beans, the study was carried out in the country's three main production areas (East, Centre-West, and South-West). The project involved collecting data on fermentation times and sourcing samples of cocoa beans from which chocolate had been produced and tasted. The findings of this study indicate that the average fermentation time for cocoa beans is identical across all regions. The observed values (5.30 days in the East, 5.0 days in the Center-West, and 5.04 days in the South-West) are below the recommended 6-day threshold for optimal fermentation. The chocolate produced from the collected beans has been found to have favourable organoleptic characteristics, as evidenced by the low bitterness ratings revealed in the tasting tests. Acidity and astringency are very low and aroma is average. The correlation study between fermentation time and organoleptic characteristics demonstrated that only bitterness (y = -0.2926x + 4.0115; r = 0.62; p < 0.01) and aroma (y = 0.1619x + 2.1324; r = 0.5139; p < 0.01) of chocolate were significantly influenced by fermentation time. Therefore, cocoa from Côte d'Ivoire is suitable for use in the production of high-quality chocolate. However, fermenting the beans for 6 days would be beneficial to achieve a superior quality chocolate product. |
| format | Article |
| id | doaj-art-16ecc649494242e698265e2bbd43b848 |
| institution | Kabale University |
| issn | 2224-0616 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | IJARIT Research Foundation |
| record_format | Article |
| series | International Journal of Agricultural Research, Innovation and Technology |
| spelling | doaj-art-16ecc649494242e698265e2bbd43b8482025-02-02T16:12:23ZengIJARIT Research FoundationInternational Journal of Agricultural Research, Innovation and Technology2224-06162024-12-011425361https://doi.org/10.3329/ijarit.v14i2.79399Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'IvoireKouakou Brou Julien0https://orcid.org/0009-0000-1634-0227Kobenan Koffi Christophe1https://orcid.org/0000-0002-2019-3394Ouattara Tièba Victor2https://orcid.org/0000-0002-9785-7304N’goran Kouadio Emmanuel3https://orcid.org/0009-0006-1916-7398Programme Coton, Centre National de Recherche Agronomique, Côte d’IvoireProgramme Coton, Centre National de Recherche Agronomique, Côte d’IvoireUFR Agroforesterie, Université Jean Lorougnon GUEDE, Côte d’IvoireProgramme Coton, Centre National de Recherche Agronomique, Côte d’IvoireTo evaluate the quality of chocolate produced with Ivorian cocoa beans, the study was carried out in the country's three main production areas (East, Centre-West, and South-West). The project involved collecting data on fermentation times and sourcing samples of cocoa beans from which chocolate had been produced and tasted. The findings of this study indicate that the average fermentation time for cocoa beans is identical across all regions. The observed values (5.30 days in the East, 5.0 days in the Center-West, and 5.04 days in the South-West) are below the recommended 6-day threshold for optimal fermentation. The chocolate produced from the collected beans has been found to have favourable organoleptic characteristics, as evidenced by the low bitterness ratings revealed in the tasting tests. Acidity and astringency are very low and aroma is average. The correlation study between fermentation time and organoleptic characteristics demonstrated that only bitterness (y = -0.2926x + 4.0115; r = 0.62; p < 0.01) and aroma (y = 0.1619x + 2.1324; r = 0.5139; p < 0.01) of chocolate were significantly influenced by fermentation time. Therefore, cocoa from Côte d'Ivoire is suitable for use in the production of high-quality chocolate. However, fermenting the beans for 6 days would be beneficial to achieve a superior quality chocolate product.https://www.banglajol.info/index.php/IJARIT/article/view/79399/52048côte d’ivoirecocoabeanschocolatequalityorganoleptic |
| spellingShingle | Kouakou Brou Julien Kobenan Koffi Christophe Ouattara Tièba Victor N’goran Kouadio Emmanuel Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'Ivoire International Journal of Agricultural Research, Innovation and Technology côte d’ivoire cocoa beans chocolate quality organoleptic |
| title | Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'Ivoire |
| title_full | Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'Ivoire |
| title_fullStr | Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'Ivoire |
| title_full_unstemmed | Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'Ivoire |
| title_short | Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'Ivoire |
| title_sort | evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in cote d ivoire |
| topic | côte d’ivoire cocoa beans chocolate quality organoleptic |
| url | https://www.banglajol.info/index.php/IJARIT/article/view/79399/52048 |
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