Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes

Alkalization is a crucial process during cocoa processing to reduce its bitterness, improve solubility and develop color. can be performed out at several points of the (nib or cake), with different agents various intensities. All these variables may affect properties, but also physico-chemical sensory properties derived products (i.e. cakes). This work aims evaluate impact alkalization type vs. alkalizing agent (K 2 CO 3 , NaHCO KOH) intensity (mild strong) on sponge cakes. For this aim, 8 alkalized powders were industrially produced used in preparation Alkalizing conditions significantly affected (pH, color, properties) those corresponding cakes (cake doughs color rheology, as well baked cake texture). In general, prepared cocoas under strong 55 % darker 15 less elastic. After baking, 17 (L*) 12 harder texture. Despite differences, all equally rated by consumers terms demonstrating that for application, do not condition consumer acceptability. • Cocoa dough rheology Cake's acceptance was conditions. Darker obtained better global evaluation. Cakes including nib-alkalized evaluated.