Role of roasting on the sensory and physicochemical properties of cocoa fudge

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 influence on both the properties. An increase in roasting duration of the cocoa seeds increases the mean physicochemical properties like moisture, ash, acid number and decreases the fat content, saponification value and sensory properties. The mean sensory values of the two samples were significantly different at p<0.001.