Current Volume 9
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
Citations
IRE Journals:
Odusote Temidayo Daniel, Amoo Isiaka Adekunle, Alabi Omotayo Oluwaseun "Production and Characterization of Cocoa (Theobroma cacao L) Juice Candy" Iconic Research And Engineering Journals Volume 9 Issue 10 2026 Page 2889-2901 https://doi.org/10.64388/IREV9I10-1716812
IEEE:
Odusote Temidayo Daniel, Amoo Isiaka Adekunle, Alabi Omotayo Oluwaseun
"Production and Characterization of Cocoa (Theobroma cacao L) Juice Candy" Iconic Research And Engineering Journals, 9(10) https://doi.org/10.64388/IREV9I10-1716812
About IRE Journals
IRE Journals is an open access online journals established with an aim to publish high quality of research work in various diciplines. We have more than 6 years in publications. Over 2500+ papers already published.
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