The effect of extrusion on the physical and chemical properties of alkalized cocoa

Traditional alkalization, essential for darkening color, modifying flavor and increasing cocoa powder solubility, is a discontinuous time-consuming technique that employs considerable energy. We herein propose extrusion as promising alternative to improve increase the sustainability of traditional process. The aims this work were twofold: on one hand, characterise effects alkalised physico-chemical features; other determine if alkalized powders possess similar characteristics those obtained by conventional treatment. results showed alkali was main variable pH diminish color. Compared commercial samples, developed cocoas had darker colors than, sensory properties to, their reference cocoas. These findings confirm suitable producing high acceptable products quickly, sustainably continuously.