Abstract

The comparative study of cocoa-sweat and that of pure honey were carried out to show whether the taste of former could be accepted as an alternative to the later, using the hedonic scale of sensory evaluation. The fructose components of cocoa-sweat were compared with that of pure honey, using spectrophotometer absorbency method. The cocoa-sweat concentrated for 10 min had a closed value of fructose content (2.69%) as against 3.41% of pure honey. The cocoa-sweat concentrated for 20 and 30 min had higher fructose content of 9.31 and 9.46% respectively, as against 3.41% of pure honey. From the sensory evaluation tests, the cocoa-sweat concentrated for 20 and 30 min were highly acceptable with mean values if 27.3 and 28.8 respectively, as compared to the sweat concentrated for 10 min that had 24.6 mean value. The sweat concentrated for 10 min was recommended for use as a natural source of sweetener in place of sugar, in the absence of pure honey.

Key word: Comparative study, cocoa-sweat and pure honey.