EVALUATING THE EFFECT OF GINGER POWDER AND SENSORY QUALITY ON CHOCOLATE

ABSTRACT

This study aimed to determine the impact of incorporating ginger powder into chocolate on its sensory quality, including taste, aroma, texture, and overall acceptability. Ginger powder was selected as an additive due to its potential health benefits and unique flavor profile, which could offer an exciting twist to traditional chocolate.

In this experiment, different concentrations of ginger powder were added to a standard chocolate recipe. Consumer testing was done evaluating the sensory attributes of the ginger-infused chocolates. The panelists rated the chocolates on various sensory characteristics using a structured scoring system.

The results indicated that the addition of ginger powder significantly influenced the sensory attributes of the chocolate. The taste profile of the ginger-infused chocolates exhibited distinct spicy, warm, and earthy notes attributed to the ginger. The aroma of the chocolates also exhibited a pleasant fusion of chocolate and ginger scents. Moreover, the texture of the ginger chocolates showed slight variations compared to the standard chocolate, with a subtle graininess due to the presence of ginger particles.

Further analysis showed that the sensory acceptability of the ginger-infused chocolates varied among the consumers. Some individuals enjoyed the unique flavor experience, describing it as a harmonious combination of chocolate and ginger, while others found the ginger flavor overpowering or incompatible with chocolate.

CHAPTER I

BACKGROUND

Cocoa (Theobroma cacoa L.) and other chocolate products are engaged by billions of people around the globe. Cocoa appeared in different countries worldwide for hundreds of years. Cocoa was first developed as a crop in many ancient South American cultures, with the Aztecs and Mayans being the most well-known of these indigenous populations. Cocoa-based foods were discovered by researchers several thousand years ago. The modern word “chocolate” sterns from two words in Nahuatl, the language spoken by many native groups. Chocolatl, which translated literally means “hot water”, and cacahuatl, which referred to a bitter beverage made with cocoa that was shared during religious ceremonies. The cocoa bean was so significant to the local cultures that it was used as currency in trade, given to warriors as a post battle reward, and served at royal feast.

There are four main varieties of cocoa plant: forastero, criollo, trinitario and nacional. Cocoa powder is made from cocoa beans which are primary ingredient in chocolate, the powder provides many potential health benefits, If your cocoa powder or chocolate product is at least 72% cocoa. Adding more cocoa powder to your diet helps to improve your attention, working memory, and general cognition. It may also restore cognitive performance in people with sleep loss. Cocoa powder contains iron, zinc and selenium. These minerals help your body functions and give your immune system a boost. Cocoa powder also contains magnesium. Which means consuming it helps with maintaining healthy muscle and nervous system functioning Flavonols, is a type of flavonoid found in dark chocolate, which helps to protect you from heart disease by lowering blood pressure, improving blood flow and preventing cell damage. Cocoa farming account for 15% of the gross domestic product and 40% of the country’s exports. It ensures the livelihoods of nearly eight million people. The cocoa value chain in Cameroon has currently significant advantages. It generates an important trade surplus, significantly contributes to tax revenues and creates attractive profit rates for companies in the export and processing of cocoa beans. The cocoa sector has also provided jobs to the locals who have taken it as the source of livelihood.

1.1 Problem Statement:

1.2 Research Question:

How the ginger extract affects the sensory quality of chocolate

1.3 Main Objective

• To bring out the concentration of ginger
• To evaluate the sensory quality of ginger in chocolate
• Bring out the difference in polyphenol.
• Bring out the nutritional content of protein, fat and carbohydrate in my chocolate.