Alakalised vs Natural Cocoa

Which Packs Better Flavour, Color, and Nutritional Punch, Alkalized or Natural Cocoa Powder?

Cocoa is essential in many sweet treats, including cakes, cookies, chocolate bars, and many other products. It is produced by grinding the roasted seeds of the cacao fruit, also known as cocoa beans. The two forms in which itis available are Natural and Alkalized, each with distinct properties. This article will compare them regarding flavour, colour, and nutritional properties.

The comparison is done on the basis of 3 Attributes:

  • Flavour
  • Colour
  • Nutritional content

Flavour Comparison of Cocoa Powders

One of the most notable difference is flavour.

Flavour Comparison cocoa

Colour Comparison

There is also a distinction in color.

Colour Comparison Cocoa

Nutritional Comparison

A third difference is the nutritional content consumed in moderation as part of a balanced diet.

Nutritional Comparison Cocoa

Alkalized and natural cocoa differ in flavour, colour, and nutritional content. Alkalized powder is milder in flavour and darker in colour, making it a popular choice for use in baked goods and confectioneries.

On the other hand, natural powder has a stronger, bitter flavour and lighter colour. It retains its full flavonoid content, making it a good source of antioxidants and other health benefits.

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  1. Dolan, K. D. (2010). The Science of Chocolate. Royal Society of Chemistry.
  2. Wan, Y., & Ziegler, G. R. (2002). Cocoa and chocolate flavonoids: implications for cardiovascular health. American Journal of Clinical Nutrition, 76(1), 230-237.
  3. Lee, K. W., & others. (2002). Cocoa and chocolate consumption and serum cholesterol levels: a meta-analysis. Archives of Internal Medicine, 162(8), 602-607.
  4. Almeida, S., & others.
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