Cocoa

Question 1

Cocoa is a native of

Answer 1

S American tropics

Question 2

Cocoa was introduced to India from

Answer 2

Sri Lanka

Question 3

Cocoa can be grown in all Temperate regions

Answer 3

False
Tropical regions

Question 4

Chief cocoa producing countries in world
In India

Answer 4

Ghana
Nigeria
Brazil
Ivory Coast

Kerala
Karnataka
Tamil Nadu

Question 5

Cocoa pods bears on main trunk and branches like

Answer 5

Jack

Question 6

Mature pod colour of cocoa bean

Answer 6

Yello/ red

Question 7

Dia and
No of beans per row in a pod

Answer 7

10-18 cm
25-50

Question 8

Pulp of cocoa

Answer 8

Whitish/ Pinkish white

Question 9

World and Indian production of cocoa in 2005 was; 3.5 mil tonn and 6000 t per year resp

Answer 9

yesC

Question 10

Couching is related to Cocoa processing-

Answer 10

polishing and smoothening cocoa paste

Question 11

Wooden box/ sweet box/ baskets are used in cocoa …

Answer 11

FermentationFe

Question 12

Fermentation of cocoa requires … days

Answer 12

5-10 days

Question 13

Natural cocoa fermentation is aided by exogenous enzymes

Answer 13

False
Endogenous

Question 14

Changes occuring during Fermentation in Covoa

Answer 14

Flavour
Colour change: pale yellow/violet to brown
Protein, polyphenol changes
reduces astringency

Question 15

6Curing is done in cocoa after .. and to bring moisture content to

Answer 15

Fermentation
6-8 percentage

Question 16

Chemical structure of polyphenols are changed during .. in cocoa processing

Answer 16

Roasting

Question 17

Chemical structure of … is changed during processing of cocoa during Roasting

Answer 17

Poly phenols

Question 18

Changes during Roasting of Cocoa

Answer 18

Flavour
Chem structural changes in Polyphenols
reduce astringency
shell removal

Question 19

…. in roasting helps in deshelling during roasting

Answer 19

Corrugated rollers & winnowing

Question 20

Nibs are obtained during .. stage of cocoa procxessing

Answer 20

Roasting

Question 21

Cotyledon of cocoa devoid of its shell is called

Answer 21

Nib- used in further processing

Question 22

Blending of different cocoa var happens after blending

Answer 22

False
Nibs of diff var are mixed before blending

Question 23

… mills are used for blending nibs

Answer 23

Stone mill

Question 24

Cocoa fat melts by heal produced during fermentation

Answer 24

False
Heat during blending

Question 25

Grinding gives

Answer 25

Cocoa mass/ Bitter chocolate/ Chocolate liquor

Question 26

.... is mix of fat + suspensions and fine cocoa powder

Answer 26

Cocoa mass

Question 27

Cocoa mass/ chocolate liquor/ bitter chocolate solidifies at temp... and has a fat content of

Answer 27

30 deg c 50-55 perc

Question 28

Why does cocoa mass needs further processing to be used in beverages

Answer 28

has high fat content of - per

Question 29

... is used to remove excess fat from cocoa mass

Answer 29

Filter pressing

Question 30

After removing fat from cocoa mass using filter press, the pressed cake will have ... free acid

Answer 30

1.8 - 11.3 per

Question 31

ISI standards says Cocoa beverage should not contain > .... perc fat

Answer 31

20

Question 32

medium fat cocoa beverage Low fat cocoa beverage will have fat per of

Answer 32

10-20 per <10 per

Question 33

Major flavour ng agents added to cocoa are

Answer 33

Vannila Cinnamon

Question 34

Pressed cocoa powder will have a .....pH of

Answer 34

acidic pH- free acid 5.2 -6

Question 35

Dutch processed cocoa powder pH is .... and is

Answer 35

nearly neutral 6.8-7.5 5.2-6 in pressed cake

Question 36

Dutch process is related to

Answer 36

Cocoa processing Treating acidic cocoa pressed powder with alkali

Question 37

Conching in ... processing originated in Holland

Answer 37

False Cocoa processing Dutch process

Question 38

During conching cocoa/ chocolate liquid is mixed with ..., at .. temp for ....

Answer 38

Sugar 180 fahrenheit Smooth polished paste of chocolate through Sugar chocolate powder friction

Question 39

For manufacturing chocolate alkali treated cocoa are usually used because of further reduction of astringency

Answer 39

false non alkali treated are used

Question 40

Sugar Fat and Milk solid percentage in Plain/ Sweet chocolate and Milk chocolate

Answer 40

40-55 32-42 - 35-55 28-39 12

Question 41

cocoa Moisture Water Fat starch Protein Nitrogen pentosan Caffeine Theobromine Tannin

Answer 41

2.1 5 54.68 or 54 in cocoa butter 9 11.5 2.2/ 2.16 11.2/ 11.19 0.6 2.8 ( High) 6.15 pentosan 11.2 protein 11.5

Question 42

... is a natural source of theobromine

Answer 42

Cocoa-2.8 high

Question 43

Loss of theobromine happens during

Answer 43

Fermentation and roasting

Question 44

Cocoa/ chocolate being high energy source because of

Answer 44

fat

Question 45

Cafeine in cocoa is the ultimate stimulating agent

Answer 45

False and theobromine

Question 46

Cocoa butter obtained from ... of cocoa

Answer 46

Cocoa mass/ chocolate liquor/ bitter chocolate through filter pressing (50-55 per fat in cocoa mass)

Question 47

Cocoa butter is soft at ... brittle below ... temp

Answer 47

34 <25

Question 48

Cocoa butter used in cosmetics and beverage has a greasy texture

Answer 48

False Non greasy

Question 49

Cocoa butter is rich in Unsaturated fatty acids

Answer 49

False

Question 50

Fatty acid type and per

Answer 50

Saturated Palmitic and Higher acids- 26.2 per Stearic acid and low acids- 34.4 Oleic acid- 37 Linoleic acid- 2.1

Question 51

Better keeping quality of cocoa butter due to

Answer 51

fat sol Abtioxidants

Question 52

Cocoa powder if put directly into HOT water, lumps due to

Answer 52

high starch-9 per so mixed with COLD water and then boiled and kept at that temp for sometimes

Question 53

Before mixing cocoa powder is mixed with cold water and boiled and kept at that temp for sometimes for .... which gives ..

Answer 53

Caramelise starch char flavour and body reduce sediments