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Food Technology > Cocoa > Flashcards

Cocoa Flashcards

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1
Q

Cocoa is a native of

A

S American tropics

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2
Q

Cocoa was introduced to India from

A

Sri Lanka

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3
Q

Cocoa can be grown in all Temperate regions

A

False
Tropical regions

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4
Q

Chief cocoa producing countries in world
In India

A

Ghana
Nigeria
Brazil
Ivory Coast

Kerala
Karnataka
Tamil Nadu

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5
Q

Cocoa pods bears on main trunk and branches like

A

Jack

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6
Q

Mature pod colour of cocoa bean

A

Yello/ red

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7
Q

Dia and
No of beans per row in a pod

A

10-18 cm
25-50

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8
Q

Pulp of cocoa

A

Whitish/ Pinkish white

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9
Q

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

A

yesC

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10
Q

Couching is related to Cocoa processing-

A

polishing and smoothening cocoa paste

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11
Q

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

A

FermentationFe

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12
Q

Fermentation of cocoa requires … days

A

5-10 days

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13
Q

Natural cocoa fermentation is aided by exogenous enzymes

A

False
Endogenous

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14
Q

Changes occuring during Fermentation in Covoa

A

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

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15
Q

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

A

Fermentation
6-8 percentage

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16
Q

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

A

Roasting

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17
Q

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

A

Poly phenols

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18
Q

Changes during Roasting of Cocoa

A

Flavour
Chem structural changes in Polyphenols
reduce astringency
shell removal

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19
Q

…. in roasting helps in deshelling during roasting

A

Corrugated rollers & winnowing

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20
Q

Nibs are obtained during .. stage of cocoa procxessing

A

Roasting

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21
Q

Cotyledon of cocoa devoid of its shell is called

A

Nib- used in further processing

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22
Q

Blending of different cocoa var happens after blending

A

False
Nibs of diff var are mixed before blending

23
Q

… mills are used for blending nibs

A

Stone mill

24
Q

Cocoa fat melts by heal produced during fermentation

A

False
Heat during blending

25
Q

Grinding gives

A

Cocoa mass/ Bitter chocolate/ Chocolate liquor

26
Q

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

A

Cocoa mass

27
Q

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

A

30 deg c
50-55 perc

28
Q

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

A

has high fat content of - per

29
Q

… is used to remove excess fat from cocoa mass

A

Filter pressing

30
Q

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

A

1.8 - 11.3 per

31
Q

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

A

20

32
Q

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

A

10-20 per
<10 per

33
Q

Major flavour ng agents added to cocoa are

A

Vannila
Cinnamon

34
Q

Pressed cocoa powder will have a …..pH of

A

acidic pH- free acid
5.2 -6

35
Q

Dutch processed cocoa powder pH is …. and is

A

nearly neutral
6.8-7.5

5.2-6 in pressed cake

36
Q

Dutch process is related to

A

Cocoa processing
Treating acidic cocoa pressed powder with alkali

37
Q

Conching in … processing originated in Holland

A

False
Cocoa processing
Dutch process

38
Q

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

A

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

39
Q

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

A

false
non alkali treated are used

40
Q

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

A

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

41
Q

cocoa
Moisture
Water
Fat
starch
Protein
Nitrogen
pentosan
Caffeine
Theobromine
Tannin

A

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

42
Q

… is a natural source of theobromine

A

Cocoa-2.8 high

43
Q

Loss of theobromine happens during

A

Fermentation and roasting

44
Q

Cocoa/ chocolate being high energy source because of

A

fat

45
Q

Cafeine in cocoa is the ultimate stimulating agent

A

False
and theobromine

46
Q

Cocoa butter obtained from … of cocoa

A

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

47
Q

Cocoa butter is soft at …
brittle below … temp

A

34
<25

48
Q

Cocoa butter used in cosmetics and beverage has a greasy texture

A

False
Non greasy

49
Q

Cocoa butter is rich in Unsaturated fatty acids

A

False

50
Q

Fatty acid type and per

A

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

51
Q

Better keeping quality of cocoa butter due to

A

fat sol Abtioxidants

52
Q

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

A

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

53
Q

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

A

Caramelise starch
char flavour and body
reduce sediments

Food Technology (10 decks)

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