摘要：The study refers to the possibilities and advantag es of the alkalizing operation of the cocoa groats (roasted cocoa beans, crushed and peeled) and of the cocoa mass, mandatory operation in the cocoa powder technology and for the higher quality of chocolate. We presented the advantages and disadvantages of alkaline cocoa groats and cocoa mass, using data from the literature.We analyzed all of the cocoa groats alkalinity with the following alkali: potassium carbonate, concentrated ammonia and ammonium bicarbonate in different amounts.We determined that the decrease of the total acidity and volatile acidity compared to the con trol sample, indicating the alkaline substance with the most pronounced neutralizing effect. The same samples were determined using cocoa mass instead of cocoa groats and compared the results.It should be noted that by alkalizing we weren't expecting a complete neutralization of acids or acidic substances (as proof there are the residual acidity small values) because cocoa powder must present a slightly acid reaction (pH 6.97 to 6.98 ). If it is determined that the cocoa mass has final alkaline reaction, small amounts of citric acid or tartaric acid can be added, because the alkaline reaction impregnates an unpleasant leaching cocoa taste. The color of the cocoa powder is affected by three main factors, namely: the alkalinity, the fat content and the degree of tempering the powder during processing. Tempering the powder during processing can lead to a well expressed reddish brown, but can just as well lead to a pale pink and sometimes white or gray. If the tempering was done correctly during processing, it was found that the color of the powder depends on the fat content and the degree of alkylation. If the cocoa powder is more alkaline it is has a reddish hue and can even go to magenta. Magenta corresponds to the pH transition to alkaline environment, this change is accompanied by an unpleasant flavor. A moderate alkylation generally produce a pleasant and well expressed aroma, whereas excessive alkalinity can destroy almost completely the specific flavor. In practice, the basification must be controlled and driven in such a way as to achieve a favorable balance between the color and flavor.
