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1
Bedford, Binaifer, Ye Yu, Xue Wang, Eric A. E. Garber, and Lauren S. Jackson. "A Limited Survey of Dark Chocolate Bars Obtained in the United States for Undeclared Milk and Peanut Allergens." Journal of Food Protection 80, no. 4 (2017): 692–702. http://dx.doi.org/10.4315/0362-028x.jfp-16-443.
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ABSTRACT Undeclared allergens in chocolate products have been responsible for numerous allergen-related recalls in the United States. A survey was conducted to determine the prevalence of undeclared milk and peanut in 88 and 78 dark chocolate bars, respectively. Concentrations of milk (as nonfat dry milk) or peanut in three samples of each chocolate product were determined with two milk- or peanut-specific enzyme-linked immunosorbent assay kits. In 75% of the chocolate bar products with a milk advisory statement, milk concentrations were above the limit of quantitation (2.5 μg/g [ppm]), with the majority having concentrations >1,000 ppm. An additional 67% of chocolate bars with a “traces of milk” statement contained 3 to 6,700 ppm of milk. Fifteen percent of chocolates labeled dairy free or lactose free and 25% labeled vegan were positive for milk, all with concentrations >1,000 ppm. Even for chocolates with no reference to milk on the label, 33% of these products contained 60 to 3,400 ppm of milk. The survey of chocolate products for peanuts revealed that 8% of products with an advisory statement contained peanut, with the highest concentration of 550 ppm. All nine chocolates bearing the peanut-free or allergen-free statement were negative for peanut, but 17% of chocolates with no label statement for peanut were positive for peanut at concentrations of 9 to 170 ppm. Evaluation of multiple lots of four chocolate products revealed that milk was consistently present or absent for the products investigated, but mixed results were obtained when multiple lots were tested for peanut. This study indicates that a large proportion of dark chocolate bars contain undeclared milk. The type of advisory statement or the absence of a milk advisory statement on products did not predict the amount or absence of milk protein. In contrast, a lower proportion of chocolates containing undeclared peanut was found. Consumers with food allergies should be cautious when purchasing dark chocolate products, particularly those that have an advisory label statement.
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Kong, Yanzhuo, Chetan Sharma, Madhuri Kanala, et al. "Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study." Foods 9, no. 4 (2020): 515. http://dx.doi.org/10.3390/foods9040515.
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Traditional booths where sensory evaluation usually takes place are highly controlled and therefore have limited ecological validity. Since virtual reality (VR) is substantially interactive and engaging, it has the potential to be applied in sensory science. In this preliminary study, three chocolate types (milk, white, and dark) were evaluated under three contextual settings, including sensory booths (control) and two VR environments (360-degree videos using VR headsets: (i) a pleasant sightseeing tour, and (ii) a live music concert). Untrained participants (n = 67) were asked to rate their liking and the intensity of different chocolate attributes based on the 9-point hedonic scale and just-about-right-scale (JAR). Emotions were evaluated using the check-all-that-apply (CATA) method. Results showed that there were no significant effects of context type on the tasting experience; however, there were significant effects of chocolate type. Milk and white chocolates were preferred over dark chocolate irrespective of the context type. Additionally, more positive emotions were elicited for the dark chocolate in the “virtual live concert” environment. Dark chocolate under the other two environments was associated with negative emotional terms, such as “bored” and “worried.” In terms of more reliable and ecologically valid sensory responses, further research is needed to match suitable VR environments to different chocolate types.
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Hillyer, Michael E. "Chocolate and Cacao Products." Journal of AOAC INTERNATIONAL 73, no. 1 (1990): 119. http://dx.doi.org/10.1093/jaoac/73.1.119.
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Schindeldecker, Terry. "Chocolate and Cacao Products." Journal of AOAC INTERNATIONAL 81, no. 1 (1998): 163. http://dx.doi.org/10.1093/jaoac/81.1.163.
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Vos, Henk J. "Chocolate and Cacao Products." Journal of AOAC INTERNATIONAL 69, no. 2 (1986): 255. http://dx.doi.org/10.1093/jaoac/69.2.255.
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Vos, Henk J. "Chocolate and Cacao Products." Journal of AOAC INTERNATIONAL 70, no. 2 (1987): 289. http://dx.doi.org/10.1093/jaoac/70.2.289.
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Vos, Henk J. "Chocolate and Cacao Products." Journal of AOAC INTERNATIONAL 71, no. 1 (1988): 85. http://dx.doi.org/10.1093/jaoac/71.1.85.
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Tao, Rongjia, Hong Tang, Kazi Tawhid-Al-Islam, Enpeng Du, and Jeongyoo Kim. "Electrorheology leads to healthier and tastier chocolate." Proceedings of the National Academy of Sciences 113, no. 27 (2016): 7399–402. http://dx.doi.org/10.1073/pnas.1605416113.
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Chocolate is one of the most popular food types and flavors in the world. Unfortunately, at present, chocolate products contain too much fat, leading to obesity. Although this issue was called into attention decades ago, no actual solution was found. To bypass this critical outstanding problem, two manufacturers introduced some low-calorie fats to substitute for cocoa butter. Somehow, their products are not allowed in most countries. Here we show that this issue is deeply related to the basic science of soft matter, especially to the viscosity of liquid suspension and maximally random jammed (MRJ) density. When the concentration of cocoa solid is high, close to the MRJ density, removing a small amount of fat will jam the chocolate flow. Applying unconventional electrorheology to liquid chocolate with applied field in the flow direction, we aggregate the cocoa particles into prolate spheroids in micrometers. This microstructure change breaks the rotational symmetry, reduces liquid chocolate’s viscosity along the flow direction, and increases its MRJ density significantly. Hence the fat level in chocolate can be effectively reduced. We are expecting a new class of healthier and tastier chocolate soon.
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Barišić, Veronika, Jovana Petrović, Ivana Lončarević, et al. "Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge." Sustainability 13, no. 5 (2021): 2620. http://dx.doi.org/10.3390/su13052620.
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Recently, the enrichment of chocolate has become a very interesting topic, along with the management of food industry by-products, such as cocoa shells. Cocoa shells could be a great raw material for the cocoa industry, both for economical reasons (maximized utilization of cocoa beans) and for their functional properties (increased fiber content). In this research, we used untreated and high-voltage electrical discharge (HVED)-treated cocoa shells in the production of chocolate. Different proportions of cocoa mass were replaced with cocoa shells to produce dark and milk chocolates in a ball mill. Additionally, dark chocolate with 15% and milk chocolate with 5% of shells were chosen for further research and to study the alteration of the composition. The rheology, particle size distribution, hardness, and color were determined for all the prepared samples. Treated cocoa shells provided chocolates with inferior physical properties compared to chocolates with untreated shells. Therefore, untreated cocoa shells were selected for further analysis. The addition of both treated and untreated cocoa shells resulted in softening and darkening of samples, which could have a positive effect for consumers. On the other hand, the particle size distribution and rheology were negatively affected. Further research is needed to find a solution for these problems.
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Pratiwy, Amelya Eka, Intan Kusumaningrum, and Aminullah Aminullah. "UTILIZATION OF LEMONGRASS EXTRACT (CYMBOPOGON CITRATUS) AGAINST THE ANTIOXIDANT CONTENT AND SENSORY PROPERTIES OF DARK CHOCOLATE PRODUCTS." JURNAL PERTANIAN 10, no. 2 (2019): 80. http://dx.doi.org/10.30997/jp.v10i2.1927.
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The use of lemongrass extract on dark chocolate products is a diversification of processed chocolate products to increase the antioxidant content and sensory pofile. This research aims to study the effect of comparison chocolate and spice extracts, interaction chocolate and spice extracts comparison of lemongrass to antioxidant compounds and organoleptic characteristics, and to know the chemical properties of selected products. This study consisted of two phases: the first stage is to prepare lemongrass extract with the steam distillation method, the second stage is to make products that include chocolate melting, mixing and molding, then antioxidant tests and organoleptic to determine the selected products with quality sensory tasts and hedonic tests/preferences, chocolate product selected test chemical (moisture, ash, fat, protein, carbohydrate, and calories). The results of the study by testing the antioxidant different uses of chocolate on antioxidant components showed couverture chocolate types have a higher %inhibition compared to the chocolate kind of compound, the higher the addition of lemongrass extract, the higher antioxidant activity, in the organoleptic tests showed significantly different the parameters of aroma, taste and after taste, but not significantly different from the parameters of melt, interactions between different types of chocolate use, as well as the ratio of chocolate and lemongrass extract significantly influence antioxidant activity, but do not significantly affect organoleptic test results, couverture chocolate products with the addition of 0.3% spice extract are declared as selected products with antioxidant activity of 83.594%, 1.41% moisture, 1.04% ash, 20.96% fat, 3.40% protein content, 73.19% carbohydrates and total calories 495 kcal/100 grams.
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Шемчук, Мария, Mariya Shemchuk, Евгения Лобач, and Evgeniya Lobach. "Kemerovo chocolate market: consumer preferences." Food Processing: Techniques and Technology 49, no. 1 (2019): 159–65. http://dx.doi.org/10.21603/2074-9414-2019-1-159-165.
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Currently, chocolate and chocolate products remain quite popular among various consumer groups. According to experts, the average Russian consumes 4.7 kg of chocolate and chocolate products per year. The Russian chocolate market is 91% Russian-made. The market offers a wide range of products for various market segments. The high level of competition among the major domestic producers stimulates them to systematically study consumer preferences and adapt to them. In contrast with the central part of Russia, such market novelties as chocolate with salt, pepper, and other specific additives take root quite slowly in the non-metropolitan areas. The present research features the Kemerovo market of chocolate products and the preferences of Kemerovo residents. The main research method was questioning. The study revealed that the main target audience is the economically active female population aged 18–39. The greatest preference is given to milk chocolate in the middle price segment. As for the most preferred chocolate packaging, most respondents singled out plastic and paper packaging. As a rule, chocolate is purchased at a supermarket. Consumers are positive about new products but prefer to buy their favorite types of chocolate. The data obtained allowed the authors to formulate recommendations for chocolate producers taking into account the requirements of the main target audience, their preferences in taste, packaging, and the place of purchase.
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AUTY, MARK A. E., MYRA TWOMEY, TIMOTHY P. GUINEE, and DANIEL M. MULVIHILL. "Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products." Journal of Dairy Research 68, no. 3 (2001): 417–27. http://dx.doi.org/10.1017/s0022029901004873.
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Confocal scanning laser microscopy (CSLM) methods were developed to identify fat and protein in cheeses, milk chocolate and milk powders. Various fluorescent probes were assessed for their ability to label fat or protein in selected food products in situ. Dual labelling of fat and protein was made possible by using mixtures of probes. Selected probes and probe mixtures were then used to study (a) structure development of Mozzarella cheese during manufacture and ripening, and (b) the distribution of fat and protein in milk chocolate made with milk powders containing varying levels of free fat. Microstructural changes in the protein and fat phases of Mozzarella cheese were observed at each major step in processing. Aggregation of renneted micelles occurred during curd formation; this was followed by amalgamation of the para-casein into linear fibres during plasticization. Following storage, the protein phase of the Mozzarella became more continuous; entrapping and isolating fat globules. Chocolate made with a high free-fat spray-dried powder blend showed a homogeneous fat distribution, similar to that of chocolate made with roller-dried milk. Chocolate made with whole milk powder containing 10 g free fat/100 g fat showed a non-homogeneous fat distribution with some fat occluded within milk protein particles. These differences in fat distribution were related to Casson yield value and Casson viscosity of the chocolates.
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Poelmans, Eline, and Sandra Rousseau. "How do chocolate lovers balance taste and ethical considerations?" British Food Journal 118, no. 2 (2016): 343–61. http://dx.doi.org/10.1108/bfj-06-2015-0208.
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Purpose – The purpose of this paper is to investigate how chocolate lovers balance taste and ethical considerations when selecting chocolate products. Design/methodology/approach – The data set was collected through a survey at the 2014 “Salon du Chocolat” in Brussels, Belgium. The authors distributed 700 copies and received 456 complete responses (65 percent response rate). Choice experiments were used to estimate the relative importance of different chocolate characteristics and to predict respondents’ willingness to pay for marginal changes in those characteristics. The authors estimate both a conditional logit model and a latent class model to take possible preference heterogeneity into account. Findings – On average, respondents were willing to pay 11 euros more for 250 g fairtrade labeled chocolate compared to conventional chocolate. However, taste clearly dominates ethical considerations. The authors could distinguish three consumer segments, each with a different tradeoff between taste and fairtrade. One group clearly valued fairtrade positively, a second group valued fairtrade to a lesser extent and a third group did not seem to value fairtrade. Originality/value – Chocolate can be seen as a self-indulgent treat where taste is likely to dominate other characteristics. Therefore it is unsure to what extent ethical factors are included in consumer decisions. Interestingly the results indicate that a significant share of chocolate buyers still positively value fairtrade characteristics when selecting chocolate varieties.
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Kaltsa, Olga, Aggeliki Alibade, Georgia Batra, Eleni Bozinou, Dimitris P. Makris, and Stavros I. Lalas. "Fortification of chocolate using Moringa oleifera extract encapsulated in microemulsions." OCL 28 (2021): 38. http://dx.doi.org/10.1051/ocl/2021026.
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The aim of the present study was to evaluate the physical and antioxidant properties of microemulsions containing Moringa oleifera leaf extract (MLE) produced by the means of a deep eutectic solvent. Selected microemulsions containing MLE were incorporated in chocolate products to enrich them. Their color properties including CIE L*, a*, b* parameters and whitening index (WI) along with DPPH radical scavenging activity were assessed during a period of 8 months. The antioxidant activity of microemulsions depended on the oil phase used, while it was unaffected by the concentration of MLE. Samples prepared with soybean oil as oil phase containing MLE presented the highest radical inhibition percentage (I% = 26.8–27.8%). Coconut microemulsions were finally incorporated at 2 and 4% w/w concentration into chocolate products, as coconut oil is a known cocoa butter substitute. Although the incorporation of MLE microemulsions did not affect the color properties of most of the chocolates, enriched products did not exhibit superior antioxidant activity compared to control samples.
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Eischen, Jean-Claude, and Erich J. Windhab. "Viscosity of Cocoa and Chocolate Products." Applied Rheology 12, no. 1 (2002): 32–34. http://dx.doi.org/10.1515/arh-2002-0020.
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Wilaisri Limphapayom. "Study on Chocolate Production from Coconut Oil and Palm Oil Shortening." CORD 29, no. 2 (2013): 6. http://dx.doi.org/10.37833/cord.v29i2.85.
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Chocolate is a well-known dessert all over the world. The original chocolate is made from cocoa products: cocoa bean and cocoa butter. Research and Development on low-fat chocolate process were conducted for value addition of coconut oil and Thai fruit. This chocolate processing study composed of (1) coconut oil fractionation, (2) chocolate formulation and (3) shelf-life storage determination. Accordingly, fatty acids composition of the blend of coconut fat and palm oil shortening were determined. It was found that the said product composed of Caproic acid 0.47±0.12%, Caprylic acid 5.65±0.31%, Capric acid 5.14±0.14%, Lauric acid 42.56±0.28%, Myristic acid 16.31±0.18%, Stearic acid 14.55±0.13%, Oleic acid 9.26±0.17%, and Linoleic acid 2.16±0.35%. The saturated fatty acids and unsaturated fatty acids found in this product were 88.57±0.14% and with 11.42±0.81%, respectively. The range of melting point is 260C-330C and oxidative stability is 14.2 to 16.7 hours. The chocolate formula of pale and dark chocolate 1kg composed of coconut fat, palm oil shortening, and lecithin as emulsifier in same amounts such as 250g, 100g, and 0.5g. However, icing sugar and defatted cocoa powder are in different amounts; the icing sugar in pale chocolate and dark chocolate is 350g and 450g while the defatted cocoa powder in pale chocolate and dark chocolate is 200g and 300 g, respectively. These chocolate products have physical properties similar to the chocolate products produced from cocoa butter. The shelf life of these products is 3 months.
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Asti, Gisela Karina, and Nurfitri Ekantari. "Consumer PReferences for Dark Chocolate Products Fortified with Spirulina Platensis Using Analytical Hierarchy Process Method." E3S Web of Conferences 147 (2020): 03021. http://dx.doi.org/10.1051/e3sconf/202014703021.
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Chocolate is a product made from cocoa (Theobroma cacao) beans and fat which is very popular because of its taste and nutrition. Dark chocolate has health benefits because of it’s contains antioxidants in the form of phenols and flavonoids. In previous study, the addition of β-carotene extract from S. platensis with a dose of 0.372% to dark chocolate products was aimed to fulfilling energy intake and vitamin A needs. Thus, it’s important to know the consumer pReferences for dark chocolate products fortified with S. platensis. This study aimed to determine the priority weight of the attributes for consumers and measure consumer pReferences for dark chocolate products fortified with S. platensis. This study used the Analytical Hierarchy Process method. Data were collected by distributing questionnaires to 100 respondents unskilled who representing the population level in Yogyakarta, using purposive random sampling. The results showed that the priority attributes of consumer in choosing dark chocolate products fortified with S. platensis are taste, sub-attribute of bitter taste (47.8%), price, sub-attribute of low price (53.3%), product benefits, subattribute of nutritional benefit (38.2%), flavor, sub-attribute of sweet flavor (64.2%), texture, sub-attribute of smooth texture (57.7%), aroma, sub-attribute of typical chocolate aroma (72.8%), and packaging, sub-attribute of packaging 2 (Lindt packaging) (25.8%). Meanwhile, the choice of dark chocolate products according to the consumer pReferences is dark chocolate product fortified with S. platensis with priority weight of 55.8%.
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Верещагин, Александр, Alexander Vereshchagin, Ирина Резниченко, Irina Reznichenko, Николай Бычин, and Nicolay Bychin. "Thermal Analysis in the Quality Study of Chocolate and Confectionery Products." Food Processing: Techniques and Technology 49, no. 2 (2019): 289–300. http://dx.doi.org/10.21603/2074-9414-2019-2-289-300.
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High and unstable prices on such cocoa products as cocoa butter have triggered a search for substitutes. Thus, it is necessary to develop identification methods for chocolate authenticity, since chocolate is one of the most popular confectionery products. The present research employed the methods of thermal and thermomechanical analysis to study samples of chocolate produced in the countries of the Eurasian Economic Community (the Russian Federation, the Republic of Kazakhstan, and the Republic of Belarus) and chocolate bars with cocoa butter substitutes. An analysis of the sucrose – cocoa butter (CB) system revealed that samples with CB = 10–30%, 60%, and 90% demonstrated a single polymorphic modification of glycerides CB α-form with a melting point of 21–23°C. The samples with CB = 0%, 50%, 70%, and 80% showed a more heat-resistant modification (β’-modification) with a maximum melting point of 27.0–27.5°C. In addition, the melting peaks of glycerides were found not constant, which may indicate a eutectic effect in the sucrose – CB system. The samples of chocolate produced in the Russian Federation and the Republic of Kazakhstan passed the tempering stage and demonstrated the most heat-resistant β-modification of CB. However, the samples differed in the melting temperature: T max = 33.9°C for the Russian chocolate and T = 34.8°C for 
 the samples from Kazakhstan (the Rakhat brand). The samples from Belarus did not pass the tempering and were found to contain a thermodynamically unstable CB α-phase (the Kommunarka factory). The samples produced by the Spartak factory (Gomel, the republic of Belarus) contained an additional CB β’-phase. The differential scanning calorimetry (DSC) curves for chocolate bars with CB substitutes differed from the DSC curves for cocoa butter and chocolate samples. The fact can be used for identification. The DSC method can be used to identify the individual characteristics of the producer of chocolate and its analogues since the parameters of the melting curve of the fat phase and the shape of the curve are individual. The thermomagnetic analysis (TMA) method complemented the identification by determining the mass fraction of the liquid phase. Joint application of DSC and TMA methods allowed the authors to evaluate the quality of chocolate, its formulation, as well as to reveal the presence of cocoa products substitutes in the samples as compared to the reference sample.
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KENNEY, STEPHEN J., and LARRY R. BEUCHAT. "Survival, Growth, and Thermal Resistance of Listeria monocytogenes in Products Containing Peanut and Chocolate." Journal of Food Protection 67, no. 10 (2004): 2205–11. http://dx.doi.org/10.4315/0362-028x-67.10.2205.
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Outbreaks of listeriosis associated with the consumption of ready-to-eat foods have raised interest in determining growth, survival, and inactivation characteristics of Listeria monocytogenes in a wide range of products. A study was undertaken to determine the thermal tolerance of L. monocytogenes in a peanut-based beverage (3.1% fat), whole-fat (3.5%) milk, whole-fat (4.0%) and reduced-fat (1.0%) chocolate milk, a chocolate-peanut spread (39% fat), and peanut butter (53% fat). The D60°C value (decimal reduction time at 60°C) in peanut beverage (3.2 min) was not significantly different (P > 0.05) than the D60°C value in whole-fat milk (3.3 min) or whole-fat chocolate milk (4.5 min) but significantly lower (P ≤ 0.05) than the D60°C value in reduced-fat chocolate milk (5.9 min). The pathogen was significantly more resistant to heat when enmeshed in chocolate-peanut spread (water activity [aw] of 0.46; D60°C = 37.5 min) and peanut butter (aw of 0.32; D60°C = 26.0 min) than in liquid products. At 10°C, the pathogen grew most rapidly in whole-fat chocolate milk and slowest in peanut beverage. At 22°C, populations increased significantly within 12 and 16 h in whole-fat milk and reduced-fat chocolate milk, respectively, and within 8 h in whole-fat chocolate milk and peanut beverage. Initial populations (3.37 to 4.42 log CFU/g) of L. monocytogenes in chocolate-peanut spread and peanut butter adjusted to an aw of 0.33 and 0.65 declined, but the pathogen was not eliminated during a 24-week period at 20°C. Survival was enhanced at reduced aw. Results indicate that a pasteurization process similar to that used for full-fat milk would be adequate to ensure the destruction of L. monocytogenes in peanut beverage. The pathogen survives for at least 24 weeks in chocolate-peanut spread and peanut butter at an aw range that encompasses that found in these products.
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Miličević, Dijana, Sanja Oručević Žuljević, and Zahida Ademović. "FROM COCOA TO CHOCOLATE." Journal Human Research in Rehabilitation 5, no. 2 (2015): 45. http://dx.doi.org/10.21554/hrr.091503.
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THE CONTENT OF THE BOOK: The book has 290 pages, and the content is divided into 10 chapters. In the introductory chapters written something about the origin of cocoa beans, its basic characteristics, and the impact on human health. In subsequent following chapters describes the technological process of production of chocolate harvesting, fermentation and drying of cocoa beans, through its preparations in terms in the sense of burning and shredding, the production of cocoa powder and chocolate mass from it, and chocolate and chocolate products. In the book are described rheological properties as a very important factor in the quality of chocolate products, and finally an overview of some types of chocolate, as well as the basic quality properties of chocolate. The book has a large number of pictures, diagrams and tables which are complemented content of book. The book will be published on the website and will be accessible to anyone who is interested in its subject matter.
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Eversole, Robyn. "The Chocolates of Sucre: Stories of a Bolivian Industry." Enterprise & Society 3, no. 2 (2002): 209–46. http://dx.doi.org/10.1017/s1467222700011654.
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Chocolate is a Sucre trademark, one of the few products that this Bolivian city regularly markets to other parts of the country. Despite Sucre's long history of chocolate production, however, the city's chocolate industry at the turn of the twenty-first century remains small, unable to export, and generally uncompetitive with products from neighboring countries. Yet Sucre's chocolate-making enterprises have not disappeared; they continue to produce on a small scale in the face of mass-produced, imported brands. In this article, the history of Sucre's chocolate industry is examined to shed light on larger issues of industrial development and “underdevelopment” in Sucre and on the roots of the city's strong artisan identity.
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Machálková, Lenka, Luděk Hřivna, Artsiom Ruban, Eva Sapáková, and Veronika Rumíšková. "Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65, no. 1 (2017): 91–98. http://dx.doi.org/10.11118/actaun201765010091.
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The effect of four storage temperature modes (6, 12, 20 and 30 °C) on sensory properties of chocolate products and their colour changes in the experiment over a period of 6 months. The results were evaluated with regard to the production technology and composition of chocolate products. The experiment was performed on filled milk chocolate product called Orion Pistachio made in four versions such as a standard containing cocoa mass of 35 % referred to retempered variant (RS) and not treated by retempering (NS variant) and with higher proportion of cocoa mass (45 %) stated as retempered variant (R45) and not treated by retempering (N45 variant). Retempering means the exposure of products for 24 hours at 24 °C immediately after the production and packaging. The results show that the technology of retempering can effectively increase the resistance of chocolate products to the fat bloom as reflected in the improved colour stability. Sensory most acceptable products were stored at 6 and 12 °C throughout the experiment.
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Kuzo, Natalia, Natalia Kosar, and O. Oprysk. "ARGUMENTATION OF THE STRATEGIC DECISIONS OF CONFECTIONARY PRODUCERS BASING ON THE MARKET RESEARCH." Journal of Lviv Polytechnic National University. Series of Economics and Management Issues 4, no. 2 (2020): 153–64. http://dx.doi.org/10.23939/semi2020.02.153.
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The conducted research confirms that confectionary industry is currently one of the most developed constituents in the Ukrainian food industry providing a great number of work places for the related economies. The financial-economic and political crisis in Ukraine and coronavirus pandemic have negatively influenced development of that branch of economy. However, large domestic confectionary producers are oriented on the use of the strategies of growth, search for the directions to intensify their competitive advantages at the market. Nevertheless, argumentation of their strategic decisions should be grounded by the results of the market research, first on consumers’ demands, who nowadays apply new criteria while choosing confectionary goods. The performed analysis of the secondary marketing information proves that production of chocolate and chocolate sweets secures considerable volume of sale for confectionary enterprises in money terms. However, Ukraine has recently experienced a growing demand for chocolate bars. Therefore, producers should actively update the range of products to keep the available and attract new clients. Results of the primary marketing information, collected by using the Google Forms service, confirm that 98% of respondents consume chocolate. Analysis of the results of estimates on the consumers’ attitude to chocolate, produced by the Joint stock company "Lviv Confectionary Plant "Svitoch", identification of their tastes and preferences, mentioned in the questionnaire, provides the information necessary for shaping the strategy of the further broadening of the range of products by that producer. It is determined that the preference is first given to milk chocolate, which is liked by most of the respondents, composite chocolate with nuts or fruit filling, products in a new packaging design, primarily gift wrapping with unusual design and nonstandard shape of chocolate. While planning measures on improvement of marketing activities of the Joint stock company "Lviv Confectionary Plant "Svitoch", the confectionary producer should consider the specificity of different segments of the market, foremost their sex and age. To identify the intended segments of the market of chocolate bars, it is proposed to use the schemes of new products positioning considering the current positions of the products of principal competitors. Segmentation of the market of chocolate bars was done basing on the sex and age of intended consumers. To specify the primary directions for introduction of innovations in the marketing commercial policy of the Joint stock company "Lviv Confectionary Plant "Svitoch", the analytic hierarchy process was used. The performed calculations demonstrate that for the studied enterprise the point is to produce chocolate bars with different taste fillings, milk and dark chocolate, chocolate with nuts of a larger size, and chocolate bars with 75-80% of cacao beans.
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Linovskaya, N. V., E. V. Mazukabzova, and N. B. Kondratyev. "Scientific and practical results of a comprehensive assessment of quality indicators of cocoa processing products." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (2019): 213–18. http://dx.doi.org/10.20914/2310-1202-2018-4-213-218.
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Production of chocolate products with high quality indicators is one of the most important tasks of the confectionery industry. Products of processing of cocoa beans are the main ingredients of chocolate products and a comprehensive assessment of their quality is an urgent task. In this work, we studied the qualitative indicators of various samples of cocoa liquor and cocoa butter. The analysis shows that the cocoa liquor sample №5 contained 50,1% cocoa butter compared to other samples, the mass fraction of fat which – (52,5?55,2) %. The lower the mass fraction of fat in cocoa liquor, the lower the yield of cocoa butter when it is pressed. The degree of grinding of the studied samples of cocoa liquor was (92,5?94,1) %, which will ensure the production of fine chocolate semi-finished products produced using these samples. It is also necessary to take into account the pH values of cocoa liquor. The pH level 5 will lead to a longer conching time of chocolate semi-finished products to give them optimal organoleptic properties. The best value of pH (5,6?6,2) characterized by cocoa samples №3, 4 and 6. This circumstance can adversely affect the manufacturability of the process of production of chocolate products produced using these raw components, increasing their solidification time and reducing the productivity of the line. The triglyceride composition of cocoa butter was studied, which determines the properties of fat – crystallization behavior and hardness. The melting temperature of all cocoa butter samples ranged from 33,5 ?C to 34,7 ?C, thanks to this, the finished chocolate products based on them will have good organoleptic characteristics. According to the results of the research proposed differentiation of cocoa processing products into varieties on the basis of a system of integrated assessment of their quality.
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Chambers, Paul. "Yeasts: Products and Discovery (YPD) in Australia." Microbiology Australia 28, no. 2 (2007): 43. http://dx.doi.org/10.1071/ma07043.
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'Consider life without chocolate or good quality coffee' (see Graham Fleet and Hugh Dircks paper, ?Yeast, Cocoa Beans and Chocolate?, in this Yeast Special Edition of Microbiology Australia). And one can add to their list: wine (see papers from Sakkie Pretorius? and Vladimir Jiranek?s groups), beer (Vince Higgin?s paper) and leavened breads. All require the action of yeasts for their production, and yeasts are of enormous value as hosts for the expression and production of many proteins, including pharmaceuticals (see Ian Macreadie?s paper). Clearly, many aspects of the quality of our lives would be greatly diminished without yeasts.
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POMÉS, A., R. VINTON, and M. D. CHAPMAN. "Peanut Allergen (Ara h 1) Detection in Foods Containing Chocolate†." Journal of Food Protection 67, no. 4 (2004): 793–98. http://dx.doi.org/10.4315/0362-028x-67.4.793.
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Inadvertent exposure to peanut in foods poses health risks for peanut-allergic individuals that can be reduced by improving detection systems for allergen contaminants in food products and manufacturing processes. Detection of peanut in chocolate has been especially difficult. We report the optimization of conditions for measuring a major peanut allergen, Ara h 1, in chocolate with the use of a two-site monoclonal antibody sandwich enzyme-linked immunosorbent assay. Ara h 1 was extracted from peanut in the presence or absence of chocolate with phosphate buffer, salt, and three dried milks (goat, soy, or nonfat) (0 to 25% wt/vol) for 15 min at 60°C or for 2.5 h at room temperature. The best conditions for Ara h 1 extraction in the presence of chocolate were 5% nonfat dry milk for 2.5 h at room temperature. Spiking experiments of chocolate with peanut confirmed improvement of the extraction: Ara h 1 was detected in extractions of 0.16 to 0.33% peanut in chocolate. Interestingly, the best conditions for Ara h 1 extraction were different for peanut alone than with chocolate, regarding time, temperature, and percentage of nonfat dry milk in the extraction buffer. In chocolate with peanut foods, the total Ara h 1 values were 10-fold higher than when products were extracted with phosphate buffer alone and could be up to 400-fold higher for individual foods. The dramatic improvement of Ara h 1 extraction should allow specific allergen monitoring in chocolate-containing food products and assessment of Ara h 1 exposure.
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Trisnayanti, Ni Made, I. Ketut Satriawan, and I. Wayan Gede Sedana Yoga. "STRATEGI PENGEMBANGAN PRODUK AGROINDUSTRI PADA AREA BELANJA Di AGROWISATA CAU CHOCOLATE FACTORY." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 7, no. 2 (2019): 220. http://dx.doi.org/10.24843/jrma.2019.v07.i02.p06.
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Agrotourism is a tourist activity that involves the use of agricultural land or related facilities that attract tourists. The increasing number of agrotourism will have implications for the level of competition that is increasingly high among agrotourism. The high competition is one of the factors to carry out product development strategies. The objectives purpose of this study are: 1) to find out the types of agroindustry products sold in the shopping area in agrotourism, 2) determine which agroindustry products are most popular with tourists in the shopping area, 3) to formulate alternative strategies and set priorities for agroindustry product development strategies. This research was conducted at Cau Chocolate Factory Agrotourism. This study uses the SWOT method to determine the alternative strategies used, and TOPSIS to rank these alternatives. The strategy that can be applied in Cau Chocolate Factory Agrotourism is a intensive strategy, the priority of the chosen strategy is 1) expanding the marketing of chocolate products, 2) promoting processed chocolate products to social media, 3) strengthening cooperation with suppliers and between tourism actors and similar companies.
 Keywords: Agrotourism, Agroindustry, SWOT, TOPSIS, Chocolate Factory
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Costa-Bauza, Antonia, Felix Grases, Paula Calvó, Adrian Rodriguez, and Rafael Prieto. "Effect of Consumption of Cocoa-Derived Products on Uric Acid Crystallization in Urine of Healthy Volunteers." Nutrients 10, no. 10 (2018): 1516. http://dx.doi.org/10.3390/nu10101516.
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The purpose of this study was to determine the effects of consumption of different cocoa-derived products on uric acid crystallization in urine of 20 healthy volunteers. Participants were requested to select the specific diet that they wished to follow during the 12 h prior to collection of urine. The only restriction was that the diet could not include any product with cocoa, coffee, or caffeine. On the first day, each volunteer followed their selected diet, and an overnight 12 h urine sample was collected as the baseline urine. After seven days on an unrestricted diet, each volunteer repeated the same diet with 20 g of milk chocolate, chocolate powder, or dark chocolate during breakfast and another 20 g during dinner. Overnight 12 h urine samples were then collected. Urine volume, pH, oxalate, creatinine, uric acid, theobromine, and a uric acid crystallization test were determined for each sample. The results for all 20 patients show that uric acid crystallization was significantly lower following the consumption of chocolate powder or dark chocolate relative to baseline or following the consumption of milk chocolate. The results indicated that increased concentrations of urinary theobromine reduced the risk of uric acid crystallization.
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Hashem, Kawther M., Feng J. He, Sarah A. Alderton, and Graham A. MacGregor. "Cross-Sectional Survey of the Amount of Sugar and Energy in Chocolate Confectionery on Sold in the UK in 1992 and 2017." Nutrients 11, no. 8 (2019): 1798. http://dx.doi.org/10.3390/nu11081798.
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The study aimed to compare the sugar (1992, 2017) and energy (2017) content of chocolate confectionery available in the UK between 1992 and 2017 using cross-sectional surveys. All major UK retailers operating at the time were included. Sugar content in 1992 was obtained from a booklet and sugar and energy content from 2017 were collected from product packaging in-store. In 1992, the average sugar content of chocolate confectionery was 46.6 ± 10.3 g/100 g and in 2017 it was 47.3 ± 12.1 g/100 g. Sugar content ranged from 0.5 to 75.2 g/100g, with large variations between different categories of chocolate and within the same category of chocolate. There were 23 products found in both 1992 and 2017. The average sugar content per 100 g for these products was 44.6 ± 9.4 g in 1992 and 54.7 ± 6.3 g in 2017, representing a 23% increase in sugar content (p < 0.001). The results show that the sugar content of chocolate confectionery has increased since 1992, which is concerning. However, they also suggest sugar levels can be reduced because (a) lower sugar versions of the same products existed in 1992 and (b) there is a large variation in sugar and energy content between different categories of chocolate and within the same category in 2017.
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Linovskaya, N. V., E. V. Mazukabzova, and O. S. Rudenko. "Scientifically based production criteria for chocolate semi-finished products using fruit and vegetable powders." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 3 (2019): 151–57. http://dx.doi.org/10.20914/2310-1202-2019-3-151-157.
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Chocolate glaze consists mainly of sugar (50%) and fat (35%) and is a high-calorie semi-finished product with a high content of simple carbohydrates. The standard for glaze provides the possibility of producing chocolate glaze with fruit and vegetable components, which reduces the content of simple carbohydrates. Studied and justified the criteria for the production of chocolate glazes with different contents of fruit and vegetable powders. Analysis of the rheological parameters of chocolate semi-finished products showed that the introduction of fruit and vegetable powder instead of part of the sugar leads to a significant change in the nature of the rheological behavior of the semi-finished product. The yield strength increases from 3.4 to 12.6 Pa as the proportion of fruit and vegetable powder in the formulation increases. In order to determine the effect of the production method on changes in the yield strength of fruit and vegetable chocolate glaze, a series of experiments was carried out. It was found that with a constant content of fruit and vegetable powder (11%), temperature, processing time and machine support, the resulting chocolate glazes differed in their rheological characteristics. It was found that the greatest reduction in the yield strength of fruit and vegetable chocolate glazes during the production process can be achieved by stage-by-stage grinding of the formulation components in a ball mill and the additional introduction of PGPR emulsifier at the conching stage. The quality of chocolate semi-finished products depends not only on rheological parameters, but also on crystallization properties. The developed chocolate glazes with different contents of the fruit and vegetable component were processed at a temperature of about 30 °C in a laboratory tempering machine in order to form and stabilize fat crystals in ?-form. Then, the temperindex was determined. It was found that, subject to the same tempering conditions, with an increase in the proportion of fruit and vegetable powder, the temperature of glazes increases. Glazes with a mass fraction of fruit and vegetable powder of more than 7% were distinguished by the properties of re-tempered semi-finished products - the presence of large fat crystals, a rough structure and the absence of surface gloss. In order to obtain the optimal temperature index of glazes with a content of fruit and vegetable raw materials of more than 7%, their tempering modes were developed.
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Petyaev, Ivan M., and Yuriy K. Bashmakov. "Cocobiota: Implications for Human Health." Journal of Nutrition and Metabolism 2016 (2016): 1–3. http://dx.doi.org/10.1155/2016/7906927.
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Manufacturing of dark chocolate and other cocoa-based products is a complex multistage process beginning with spontaneous cocoa bean fermentation driven in the postharvest period by different microorganisms derived from the environment. Cocobiota defined as the association of microbial species involved in cocoa bean fermentation may have considerable impact on the medicinal properties of cocoa products via various primary and secondary metabolites, whose presence in dark chocolate and other cocoa-derived products has to be taken into consideration when analyzing medicinal effects of cocoa. Metabolites of acetic acid and lactic acid bacteria, two major cocobiota members, are recently shown to have considerable antifungal and cholesterol-lowering activities and promote the formation of short chain fatty acids and mannitol, an important prebiotic capable of modifying gut microbiota.Penicillium citrinum, a major type of fungi identifiable in fermented cocoa beans, produces a thermostable alkaloid, Penicitrinine A, as well as lovastatin, compounds with antineoplastic and cholesterol-lowering abilities, respectively. Moreover, recent results suggest that bacterial and fungal metabolites produced by cocobiota have a significant anti-infective potential. Therefore, various metabolites produced by cocobiota can mimic some medicinal effects of dark chocolate and other cocoa-derived products previously attributed to cocoa flavonoids and methylxanthines and need to be thoroughly investigated inin vitroandin vivosystems.
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Petrova, Svetla, and Valentina Christova-Bagdassarian. "Analytical difficulties for determination of acesulfame K in chocolate products." Pharmacia 67, no. 2 (2020): 105–10. http://dx.doi.org/10.3897/pharmacia.67.e55257.
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Sweeteners are substances used as a dietary supplement to replace sugar. Consumers are concerned about the high levels of sugar, calories and cariogenicity in confectionery products, which is why the popularity of the so-called. „Light“ products and „sugar-free“ products. Acesulfame K is a synthetic sweetener about 200 times sweeter than sugar. In the present work, an analysis of acesulfame K in cocoa and chocolate products was performed. For the determination of sweeteners acesulfame K, saccharin and aspartame in foodstuffs, a standardized reverse phase high performance liquid chromatography method with UV detection was used. A cocoa matrix-specific compound was observed in all chocolate products analyzed for acesulfame K. Interference did not correspond to acesulfame K on the UV spectrum and could not be removed by two-step purification. The comparison of the spectral characteristics allowed to avoid a misleading result for the presence of acesulfame K in chocolate and cocoa products.
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Shariff, Sariwati Mohd, and Nurul Akma Abd Lah. "Halal Certification on Chocolate Products: A Case Study." Procedia - Social and Behavioral Sciences 121 (March 2014): 104–12. http://dx.doi.org/10.1016/j.sbspro.2014.01.1112.
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Erukainure, O. L., T. I. Egagah, P. T. Bolaji, and A. J. Ajiboye. "Development and Quality Assessment of Date Chocolate Products." American Journal of Food Technology 5, no. 5 (2010): 324–30. http://dx.doi.org/10.3923/ajft.2010.324.330.
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De Clercq, Nathalie, Sheida Kadivar, Davy Van de Walle, Sara De Pelsmaeker, Xavier Ghellynck, and Koen Dewettinck. "Functionality of cocoa butter equivalents in chocolate products." European Food Research and Technology 243, no. 2 (2016): 309–21. http://dx.doi.org/10.1007/s00217-016-2745-6.
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McCabe, Maryann. "Fine Chocolate, Resistance, and Political Morality in the Marketplace." Journal of Business Anthropology 4, no. 1 (2015): 54. http://dx.doi.org/10.22439/jba.v4i1.4790.
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This article takes the case of fine chocolate to explore resistance in the consumer practice of buying branded products labeled fair trade. Ethnographic research conducted in the US, Europe and Japan at two different points in time indicates that moral satisfaction now joins sensual enjoyment in consumer appreciation of fine chocolate. The article examines social processes shaping fine chocolate into a morally compelling one based on use of fair labor in producing cocoa beans. Looking at the cocoa commodity chain reveals how the marketplace is a locus for challenging status quo. Fine chocolate was transformed from deterritorialized product perceived to come from chocolatiers in West European countries like Belgium and France to reterritorialized product connected to cocoa bean growers in tropical regions of the world. I argue that resistance is not equated with free will located within the individual as an autonomous actor but constitutes a form of agency distributed in an assemblage. Consumers are enmeshed in assemblages that have force or momentum. Examining movements in the fine chocolate assemblage (including chocolate lovers and their senses, chocolate products, producers along the commodity chain, and institutional discourse from media, government and industry) identifies a trajectory of change and correspondence between ethical concern and sensual enjoyment.
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CHEMAN, Y. "Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopy." Food Chemistry 90, no. 4 (2005): 815–19. http://dx.doi.org/10.1016/j.foodchem.2004.05.029.
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Fleet, Graham, and Hugh Dircks. "Yeast, cocoa beans and chocolate." Microbiology Australia 28, no. 2 (2007): 48. http://dx.doi.org/10.1071/ma07048.
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Yeast play a key role in the fermentation of many foods andbeverages. The best known examples are bread, beer and wine, where understanding of the ecology, biochemistry, physiology and genomics of the yeast contribution is well advanced. Yeast also have prominent roles in the production of other well-known commodities, such as cheeses, salami-style meat sausages, and soy sauce, where their activities in the fermentation and maturation processes are attracting increasing research. Still, there are many other products where yeast have a significant role in fermentation, but aspects of their contributions and how these impact on product quality remain a mystery. Such products include many indigenous fermented foods of Asia, Africa and Central and South America, and two economically important cash crops, cocoa beans and coffee. Consider life without chocolate or good quality coffee! We have been studying cocoa bean fermentations in Indonesia and now in North Queensland, Australia. In this article, we review the role of yeast in the production of cocoa beans and chocolate.
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Buzalaf, Marília Afonso Rabelo, José Mauro Granjeiro, Vanessa Eid da Silva Cardoso, Thelma Lopes da Silva, and Kelly Polido Kaneshiro Olympio. "Fluorine content of several brands of chocolate bars and chocolate cookies found in Brazil." Pesquisa Odontológica Brasileira 17, no. 3 (2003): 223–27. http://dx.doi.org/10.1590/s1517-74912003000300005.
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Chocolate bars and chocolate cookies are foodstuffs highly appreciated by children. The possibility of having fluorine (F) among their components, associated with an excessive consumption, may make them decisive contributors to the total daily F intake. Thus, they could participate in the establishment of dental fluorosis. The aim of this study was to analyze the fluorine concentration [F] of the chocolates bars (CB) Baton, Confeti, Garoto Ball, Kinder Ovo, M&M’s, Milkybar, Nescau, Nescau Ball, Surpresa, Surpresa Bichos, Tortuguita; and of the chocolate cookies (CC) Danyt’s, Hipopó, Nescau, Passatempo, Pokémon, Sítio do Pica-Pau Amarelo and Trakinas. Samples were purchased in Bauru, São Paulo, Brazil. Three grams of each product were previously ashed at 525°C (CB and cookies fillings) and at 550°C (cookies dough), during 4 hours. Fluorine was separated from the ash by hexamethyldisiloxane (HMDS)-facilitated diffusion. Fluorine analysis was carried out with the specific electrode. Mean [F]s ± SD and amplitude (unit mg/g) were: CB = 0.30 ± 0.45 (0.07 - 1.60, n = 12) and CC = 1.08 ± 2.64 (0.04 - 7.10, n = 7). It was concluded that some of the analyzed foods may be important contributors to the total daily F intake. As for the product that had the highest [F] (Danyt’s), when only 3 units are consumed just once a day, they may supply up to 40% of the maximum recommended daily F intake (0.07 mg/kg body weight) for a 2-year-old child (12 kg). The [F] in these products should be informed on their labels.
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Plotnikova, I. V., G. O. Magomedov, T. A. Shevyakova, V. V. Gubkovskaya, and V. E. Plotnikov. "Chocolate muffins with improved quality." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (2019): 125–32. http://dx.doi.org/10.20914/2310-1202-2019-2-125-132.
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Nowadays the production of competitive flour and chocolate confectionery products of improved quality and low cost is an important area. An alternative substitute for cocoa powder - cocoa shell powder - is promising in this regard. It can preserve the color, taste and aroma of the finished product. The objects of study were natural cocoa products obtained by cocoa beans processing - this is cocoa powder and heat-treated powder from cocoa shells. By the chemical composition the enrichment used contains a significant amount of valuable physiological effects of food substances. Compared with cocoa powder, it contains more fiber, cellulose, dietary fiber, minerals and vitamins, its energy value is 3 times lower. The introduction of cocoa shell powder into the muffins recipe intensifies the foaming process of the whipped recipe mixture, and the duration of its whipping is reduced. A rational dosage of cocoa shell powder was determined as 3.5% (by weight of the dough). According to organoleptic characteristics, samples of muffins with cocoa shell powder were not inferior to samples with cocoa powder, while their color, appearance, taste and aroma were improved. Chocolate muffins had a delicate, elastic crumb with uniform thin-walled porosity, had a smooth surface with slight detonations. The results of calculating the nutritional and energy value of the muffins showed that the "Chocolate Delight" muffins with cocoa shell powder contain more dietary fiber, minerals - K, Mg, P, Ca, vitamins - B3, B9, PP. The daily requirement for these nutrients is more than 20%, therefore the developed product can be attributed to functional products. The energy value of the developed "Chocolate Delight" sample is 34.4 kcal lower than the control.
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VADAS, PETER, and BORIS PERELMAN. "Presence of Undeclared Peanut Protein in Chocolate Bars Imported from Europe." Journal of Food Protection 66, no. 10 (2003): 1932–34. http://dx.doi.org/10.4315/0362-028x-66.10.1932.
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Peanut allergens are both stable and potent and are capable of inducing anaphylactic reactions at low concentrations. Consequently, the consumption of peanuts remains the most common cause of food-induced anaphylactic death. Since accidental exposure to peanuts is a common cause of potentially fatal anaphylaxis in peanut-allergic individuals, we tested for the presence of peanut protein in chocolate bars produced in Europe and North America that did not list peanuts as an ingredient. Ninety-two chocolate bars, of which 32 were manufactured in North America and 60 were imported from Europe, were tested by the Veratox assay. None of the 32 North American chocolate products, including 19 with precautionary labeling, contained detectable peanut protein. In contrast, 30.8% of products from western Europe without precautionary labeling contained detectable levels of peanut protein. Sixty-two percent of products from eastern Europe without precautionary labeling contained detectable peanut protein at levels of up to 245 ppm. The absence of precautionary labeling and the absence of the declaration of “peanut” as an ingredient in chocolate bars made in eastern and central Europe were not found to guarantee that these products were actually free of contaminating peanut protein. In contrast, North American manufacturers have attained a consistent level of safety and reliability for peanut-allergic consumers.
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Urbańska, Bogumiła, Hanna Kowalska, Karolina Szulc, Małgorzata Ziarno, Irina Pochitskaya, and Jolanta Kowalska. "Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans." Molecules 26, no. 9 (2021): 2502. http://dx.doi.org/10.3390/molecules26092502.
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The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.
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PIZZOFERRATO, LAURA, PAMELA MANZI, VITTORIO VIVANTI, ISABELLA NICOLETTI, CLAUDIO CORRADINI, and EUGENIA COGLIANDRO. "Maillard Reaction in Milk-Based Foods: Nutritional Consequences." Journal of Food Protection 61, no. 2 (1998): 235–39. http://dx.doi.org/10.4315/0362-028x-61.2.235.
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Chemical reactions occurring during industrial treatments or storage of foods can lead to the formation of ε-deoxyketosyl compounds, the Amadori products. Food protein value can be adversely affected by these reactions, and in particular lysine, an essential amino acid having on its side chain a free amino group, can be converted to nonbioavailable N-substituted lysine or blocked lysine. By acid hydrolysis of ε-deoxyketosyl compounds, furosine is formed. In this paper furosine prepared from milk-based commercial products has been evaluated by use of a recently developed HPLC method using a microbore column and phosphate buffer as the mobile phase at controlled temperature. Furosine levels have been used, together with protein, total amino acids, and lysine content, as an estimate of protein quality of a few different products such as cooked-cream dessert, yogurt mousse, white chocolate, milk chocolate, milk chocolate with a soft nougat and caramel center, milk chocolate with a whipped white center, chocolate spread, part-skim milk tablets, milk-based dietetic meals, and baby foods. The protein content of the analyzed products ranged from 34.3 g · kg−1 (milk nougat) to 188.4 g · kg−1 (milk tablets). The Maillard reaction caused a loss in available lysine that varied from 2.5% (cooked cream) to 36.2% (condensed milk). The contribution to the lysine average daily requirement is heavily affected by this reaction and varied from 13% (milk tablets and soft nougat) to 61% (dietetic meal). Variable results were also obtained for the other essential amino acids.
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Szczepaniak, Oskar, Maria Jokiel, Kinga Stuper-Szablewska, Daria Szymanowska, Marcin Dziedziński, and Joanna Kobus-Cisowska. "Can cornelian cherry mask bitter taste of probiotic chocolate? Human TAS2R receptors and a sensory study with comprehensive characterisation of new functional product." PLOS ONE 16, no. 2 (2021): e0243871. http://dx.doi.org/10.1371/journal.pone.0243871.
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Cornelian cherry (Cornus mas L.) fruits are a valuable source of bioactive compounds that are responsible for the perception of bitter taste of chocolate products. The aim of the study was to validate the inhibitory effect of Cornus mas on the TAS2R3 and TAS2R13 bitter taste receptors and to assess the effect of masking the bitter taste of dark chocolate with the help of the sensory panel. Dark chocolate was prepared with an addition of 5% of freeze-dried cornelian cherry fruits and 108 CFU/g of Bacillus coagulans probiotic strains. Effect on the TAS2R receptors was evaluated in specially transfected HEK293T cells, and the inhibition ratio was measured using the calcium release test. Moreover, the total polyphenol content, antioxidant activity and simulated intestinal in vitro digestion were determined for the samples. The tested chocolate products were rich in chlorogenic, caffeic and sinapic acids. The addition of cornelian cherry positively affected the antioxidant activity. The phytochemicals of Cornus mas decreased the TAS2R13 activity by 132% after a 2-minute interaction and, % at the same time, inhibited the TAS2R3 activity by 11.5. Meanwhile, chocolate with the addition of fruit was less bitter according to the sensory panel.
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Feichtner, Isabel. "The Administration of the Vocabulary of International Trade: The Adaptation of WTO Schedules to Changes in the Harmonized System." German Law Journal 9, no. 11 (2008): 1481–512. http://dx.doi.org/10.1017/s2071832200000559.
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A common language is indispensible for reaching and maintaining understanding in all inter-subject relations, including international relations. One element of today's common language in the field of international trade in goods is the Harmonized Commodity Description and Coding System (the Harmonized System/HS) which is maintained by the World Customs Organization (WCO). The HS provides for a common vocabulary by classifying all traded goods according to a nomenclature. This common vocabulary facilitates, and avoids misunderstandings in, communications about products. It thus reduces transaction costs and consequently is of eminent economic importance for today's globalized trade relations. Take for example WTO tariff negotiations with respect to chocolate: While one party might assume that the product commonly referred to as white chocolate is included in the negotiations on chocolate, the other trading partner might assume that it is excluded for the reason that it does not contain cocoa and thus does not qualify as chocolate. Reference during the negotiations to specific positions of the HS nomenclature reduces the probability of such misunderstandings. If during the exemplary tariff negotiations parties would refer to the HS heading Chocolate no party could later claim that the negotiated tariff should also apply to white chocolate since the HS classifies the product which is commonly referred to as white chocolate under the heading Sugar Confectionary (and there under a specific sub-position) whereas chocolate containing cocoa is classified under the heading Chocolate. The vocabulary of the Harmonized System is a point of reference for many legal norms which relate to international trade in goods – in my example the legal obligation to comply with the negotiated tariff concession (Art. II GATT) and not to discriminate against like products (Art. I, III GATT). While the HS provides the vocabulary, these norms provide the grammar of a common language of international trade.
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Serra Bonvehí, Josep. "Occurrence of Ochratoxin A in Cocoa Products and Chocolate." Journal of Agricultural and Food Chemistry 52, no. 20 (2004): 6347–52. http://dx.doi.org/10.1021/jf040153w.
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Kabak, Bulent. "Aflatoxins and ochratoxin A in chocolate products in Turkey." Food Additives & Contaminants: Part B 12, no. 4 (2019): 225–30. http://dx.doi.org/10.1080/19393210.2019.1601641.
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Cinquanta, Luciano, Cinzia Di Cesare, Remo Manoni, Angela Piano, Piero Roberti, and Giancarlo Salvatori. "Mineral essential elements for nutrition in different chocolate products." International Journal of Food Sciences and Nutrition 67, no. 7 (2016): 773–78. http://dx.doi.org/10.1080/09637486.2016.1199664.
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Akinwale, Toyin Oluyemisi. "Development and organoleptic assessment of soya-fortified chocolate products." European Food Research and Technology 211, no. 4 (2000): 269–71. http://dx.doi.org/10.1007/s002179900141.
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Asheri, Vitalia Putri, and Amzul Rifin. "ANALISIS NILAI TAMBAH COKELAT BATANGAN (CHOCOLATE BAR) DI PIPILTIN COCOA, KEBAYORAN BARU, JAKARTA SELATAN." Forum Agribisnis 5, no. 1 (2017): 105–19. http://dx.doi.org/10.29244/fagb.5.1.105-119.
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Indonesia is the third largest world cocoa producer. For years, cocoa bean from Indonesia has been exporter as raw beans. Domestic cocoa manufacturing industry is still dominated by international companies such as Nestle, Marz, JB Cocoa Malaysia, and others than domestic small and medium enterprise. This condition shows that value added of cocoa processing have not yet accepted by local entrepreneurs. Nowadays, most of the small and medium enterprise produce intermediate and compound chocolate products with low use of cocoa butter volume in proportion. Then, those intermediate products would be exported and will be reimported again by Indonesia as final product. Pipiltin Cocoa is the only small-scale natural chocolate producer in Indonesia using local cocoa bean from Bali and Aceh. This research focuses on value added analysis of bar chocolate in Pipiltin Cocoa produce which is important to conduct in order to know the added value made from a domestic small-scale cocoa farm producing original cocoa products.