[EN] Traditional alkalization, essential for darkening color, modifying flavor and increasing cocoa powder solubility, is a discontinuous time-consuming technique that employs considerable energy. We herein propose extrusion as a promising alternative to improve and increase the sustainability of the traditional process. The aims of this work were twofold: on the one hand, to characterise the effects of extrusion on alkalised cocoa physico-chemical features; on the other hand, to determine if alkalized powders possess similar characteristics to those obtained by conventional treatment. The results showed that alkali was the main variable to increase pH and to diminish color. Compared to commercial samples, the developed cocoas had darker colors than, and similar sensory properties to, their reference commercial cocoas. These findings confirm that extrusion is suitable for producing high sensory acceptable alkalized products quickly, sustainably and continuously. ; This work was supported by the Spanish Government and European Regional Development Fund (Project RTC-2016-5241-2). ; Valverde, D.; Sánchez-Jiménez, V.; Barat Baviera, JM.; Pérez-Esteve, É. (2021). The effect of extrusion on the physical and chemical properties of alkalized cocoa. Innovative Food Science & Emerging Technologies. 73:1-8. https://doi.org/10.1016/j.ifset.2021.102768 ; 1 ; 8 ; 73