The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value

This study aims at finding how natron reduces the bitterness of cocoa cake and also examines its effect on chocolate nutritive value. Two hundred grams of cocoa cake was treated with different amounts of natron (0 g, 0.961 g; 1.082 g; 1.202 g; 1.322 g; and 1.442 g). Sensory analyzes were performed on each natron‐treated cake. Three ranges of chocolates (black chocolate, milk chocolate, and spread chocolate) were formulated with three cakes (cake with 0 g, 1.202 g and 1.442 g of natron). The nutritive value of the most preferred chocolates was determined by standard Association of Official Analytical Chemists (AOAC) methods. Results showed that natron significantly reduces the bitterness of cocoa cake (p ˂ .05). The natron treatment significantly improves the taste and overall acceptability (p ˂ .05) of all chocolate ranges. The most appreciated chocolates are those containing 1.442 g; 0 g and 1.202 g of natron, respectively, for black, milk and spread chocolate. Natron significantly decreased (p < .05) the phenolic composition of milk and spread chocolate as well as the moisture, lipid, ash, and energy content. Nevertheless, it significantly increases (p < .05) the levels of carbohydrates and fiber. The treatment with 1.202 g and 1.442 g of natron significantly increases (p ˂ .05) the sodium and iron content of all ranges of chocolates. For the black chocolate range, treatment with 1.442 g of natron significantly increases (p < .05) the levels of sodium, iron, zinc, phosphorus, magnesium, calcium, manganese and potassium. Natron treatments improve taste, overall acceptability, and sodium and iron contents of chocolate ranges.