ArticleFood science & nutrition2026
Influence of Cocoa Liquor Origin on Cocoa Butter Composition and Color, Texture, and Rheological Properties of Milk and Dark Chocolates: A Preliminary Study.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study presents a preliminary evaluation of the physicochemical characteristics of cocoa liquors from Ecuador, Ghana, and Côte d'Ivoire, and assesses their impact on the color, texture, and rheological properties of milk and dark chocolates. The moisture content, cocoa butter content, and color properties of cocoa liquors from three geographical locations were analyzed. The cocoa butters extracted from cocoa liquors were examined for solid fat content (SFC), fatty acid composition, free fatty acidity, and peroxide value. Milk and dark chocolates were prepared differing only in the origin of the cocoa liquor and tested for color, texture, and rheological properties. Cocoa liquors differed in moisture, fat content, and color depending on their geographical origin (
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