Product Development and Physical Characteristics of Dark Chocolate for Sustainable Use of Cocoa Fruit

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Published: Mar 24, 2025
DOI: https://doi.org/10.55003/kmaj.2025.03.24.002
Keywords:
cocoa dark chocolate volatile compounds nutritional value

Main Article Content

Patchaniya Akepach
Thai and International Culinary Arts Department, International College of Tourism (Samui Interdisciplinary School and Tourism and Development), Surat Thani Rajabhat University, Surat Thani 84320
https://orcid.org/0000-0002-0248-2635
Nuttida Srirachya
Industrial Technology Department, Faculty of Science and Technology, Surat Thani Rajabhat University, Surat Thani 84100
Sarawut Thongnueaha
Economics Department, Faculty of Management Sciences, Surat Thani Rajabhat University, Surat Thani 84100

Abstract

       Cocoa and chocolate are commercial products of great economic importance. Some physical properties of dark chocolate products were studied at three levels of different sugar concentrations: 60%, 80% and 100%. It was found that dark chocolate of 80% sugar concentration had the highest satisfaction at level 8 in terms of flavor, taste and preferences from consumers. Additionally, this formulation exhibited consistent colour properties and an optimal water activity (aw) range for storage stability. Analysis of volatile compounds by Headspace-Solid Phase Microextraction (HS-SPME) Gas Chromatography-Mass Spectrometry (GC-MS) revealed outstanding compounds, which are Butanal, 3-methyl- (C5H10O), Pentanoic acid (C5H10O2), Acetic acid, 2-phenylethyl ester (C10H12O2) and Benzeneethanol (C8H10O), respectively. As for the nutritional information of 80% dark chocolate products, the nutritional values per package unit (30 grams), when consumed in specified amount, are 180 kilocalories of energy, 8 grams of sugar, and 10 grams of fat. These nutritional values amount to 8%, 12% and 15% of the maximum recommendation for daily intakes. These findings suggest that 80% dark chocolate is an optimal choice for consumers seeking reduced sugar intake while maintaining desirable taste characteristics. This research provides valuable insights for the future development of health-oriented chocolate products.

Article Details

How to Cite
Akepach, P. ., Srirachya, N. ., & Thongnueaha, S. . (2025). Product Development and Physical Characteristics of Dark Chocolate for Sustainable Use of Cocoa Fruit. King Mongkut’s Agricultural Journal, 43(1), 12–19. https://doi.org/10.55003/kmaj.2025.03.24.002
Issue
Vol. 43 No. 1 (2025): January - April
Section
Research Articles
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

King Mongkut's Agricultural Journal

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