On this episode we sit down “virtually” with Terianne Hamada to discuss her research on Effects of Alkalization on the Chemistry of Cocoa.
As the twelfth recipient of the PMCA/Pennsylvania State Fellowship this fellowship honors the memory of Peter van B. Heide. Terianne Hamada, a Department of Food Science graduate from the Pennsylvania State University, was awarded this memorial fellowship. In the fall of 2021 Terianne completed her research on the topic Effects of Alkalization on the Chemistry of Cocoa.
The overall objective of this study was to examine the effects of alkalization on various chemical components of cocoa that may relate to changes in the sensory properties. This study was novel in that it examined two different types of alkali (K2CO3 and NaOH) at four different levels (0, 1, 3 and 6% w/w). Properties of the cocoa analyzed included previously studied attributes such as pH and color as well as lesser studied attributes like volatile aroma compounds, polyphenols, cell wall polysaccharides, dietary fiber, and cocoa starch.
To obtain a copy of this research please email firstname.lastname@example.org.