Production and Characterization of Cocoa (Theobroma cacao L) Juice Candy

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@article{1716812,
      author = {Odusote Temidayo Daniel, Amoo Isiaka Adekunle, Alabi Omotayo Oluwaseun},
      title = {Production and Characterization of Cocoa (Theobroma cacao L) Juice Candy},
      journal = {Iconic Research And Engineering Journals},
      year = {2026},
      volume = {9},
      number = {10},
      pages = {2889-2901},
      issn = {2456-8880},
      url = {https://www.irejournals.com/formatedpaper/1716812.pdf},
      abstract = {This study aimed to produce and characterize candy from cocoa juice extracted from Theobroma cacao L. (cocoa) fruits collected from a cocoa farm in Ilara-Mokin, Ifedore Local Government Area of Ondo State. The fruits juice was extracted using three distinct methods (M1-manual draining with applied pressure, M2-adding 60oC warm water with manual draining, M3-separately blending the cocoa placenta without the beans before mixing with beans and draining the juice) followed by pasteurization and crystallization. Proximate composition analysis revealed CJ6 had the highest moisture, ash, fat, and mineral and antioxidant activity emphasizing its nutritional superiority. Sensory evaluations results indicated CJ1 and CJ4 had the best aroma and texture. The best taste was noted in CJ1, CJ5, and CJ6, with CJ5 and CJ6 being most acceptable overall. Antinutrients levels were below WHO standards. The developed cocoa juice-based candies would offer healthier nutritional benefits for consumers and useful information for food industry.},
      keywords = {Theobroma cacao L., proximate, antinutrient, antioxidant, concentrated juice},
      month = {April},
      doi = {https://doi.org/10.64388/IREV9I10-1716812}
  }