Question

The alkali treatment of cocoa to enhance its color and flavor is known as

• A. French process
• B. Dutch process
• C. Enrobing
• D. Tempering

Hint:

Remember the association: \textbf{Dutch} process = \textbf{D}ark cocoa. This alkali treatment is what gives Oreo cookies their characteristic dark color and smooth flavor.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Natural cocoa powder is acidic (pH ~5.5) and has a reddish-brown color and a sharp, fruity flavor. A specific process was developed to modify these properties to make cocoa more soluble and give it a different sensory profile.
Step 3: Detailed Explanation:
- The Dutch process, or "Dutching," was invented by Coenraad Johannes van Houten in the Netherlands. It involves treating cocoa nibs or cocoa liquor with an alkaline solution, such as potassium carbonate or sodium carbonate.
- This treatment neutralizes the natural acidity of the cocoa, raising its pH to 7 or above.
- The results of this process are: - Color Enhancement: The cocoa becomes darker, often a deep reddish-brown or nearly black. - Flavor Modification: The flavor becomes milder, less acidic, and smoother. - Increased Solubility: The treated cocoa powder disperses more easily in liquids.
- Enrobing is the process of coating a center (like a candy or biscuit) with a layer of chocolate.
- Tempering is the controlled process of heating and cooling chocolate to ensure the cocoa butter crystallizes in a stable form, giving the final product a glossy finish and a crisp snap.
Step 4: Final Answer:
The alkali treatment of cocoa is known as the Dutch process. Therefore, option (B) is the correct answer.