Academic literature on the topic 'Chocolate spread'
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Journal articles on the topic "Chocolate spread"
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Fitriani Nur, U. A., M. Yusuf, Pirman, Syahriati, and S. Rahmiah. "Physicochemical, antioxidant and sensory properties of chocolate spread fortified with jackfruit (Artocarpus heterophyllus) flour." Food Research 4, no. 6 (September 14, 2020): 2147–55. http://dx.doi.org/10.26656/fr.2017.4(6).262.
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Chocolate spread is often considered as an unhealthy product with low antioxidant activity and phenolic content since it does not contain cocoa liquor. This research aimed to investigate the potential on the physicochemical composition and antioxidant activity of jackfruit (Artocarpus heterophyllus) flour and red palm olein in the chocolate spread formulations. The effect of the jack fruit and red palm olein incorporation on the quality attributes and high nutritional value of chocolate spread was also examined. Physicochemical properties of the fortified chocolate spread, as well as the evaluation of physical parameters in the chocolate spread, were investigated. Melting points were analyzed by DSC (Differential scanning calorimeter) method, colour lightness was analyzed by chromameter hunter method, profile bioactive compound was analyzed by gas chromatography-mass spectrometry (GC-MS), and whilst for viscosity by Brookfield Viscometer method. The analysis results obtained that the sample code F5 (10% jackfruit flour: 26% sugar) contains of 43.47% fat, 0,88% free fatty acids, polyphenol 127 mg/g, 160.16 mg/g carotenoids, 42.75 μg/mL antioxidant activity IC50, and 6.19 degree of acidity per 100 g chocolate spreads and high panelists preference. However, the fortified chocolate spread had different characteristics from each other either in the chemical, physical or sensory properties. The best formulation code is F5 with 10% jackfruit flour, fortification significantly increased the antioxidant activity, carotenoid, polyphenols, viscosity, colour and melting points. Additionally, chocolate spread with 10% of jackfruit flour by-product presented the highest-ranking test rate of the three sensory attributes of aroma, taste and texture. Therefore, the use of jackfruit by-products in the development of chocolate spread is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.
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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 (October 1, 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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Savitri, Dyah Ayu, Herlina Herlina, and Noer Novijanto. "Financial Feasibility Analysis of Chocolate Spread with Coconut Ingredients as Agroindustrial Product." Journal La Bisecoman 2, no. 2 (June 2, 2021): 14–24. http://dx.doi.org/10.37899/journallabisecoman.v2i2.353.
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Chocolate spread is a type of paste which is mostly spread on breads and pastries. This research was conducted by calculating financial feasibility of chocolate spread with addition of coconut flour and coconut sugar produced by Yayasan Suren untuk Indonesia. The aim of this research is to observe the financial feasibility of chocolate spread with addition of coconut flour and coconut sugar in order to obtain its development strategy on production management and marketing. The results showed BEP value of 16659,4; PBP (year) value of 1,9; NPV value of 20389635,9; IRR value of 1526% and B/C ratio of 1,05. Therefore, based on financial feasibility analysis, this business is feasible to execute. Furthermore, based on sensitivity analysis using four scenarios, this business is not feasible to execute while undergoes increasing of price of raw material as big as 4% and decreasing of selling price as big as 3%. Based on those scenario, NPV value of this business was Rp -194.353.160,28 (<0); followed by value of IRR, Net B/C, payback period and BEP were 10,94%; 1,00; 7,88 and 155.020,62 respectively.
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Ahmed, Tasnia, and Md Aftab Uddin. "Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh." Stamford Journal of Microbiology 10, no. 1 (December 13, 2020): 16–19. http://dx.doi.org/10.3329/sjm.v10i1.50727.
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Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives.
Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19
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El-Hadad, Nesma N. M., Mohammed M. Youssef, Mohammed H. Abd El-Aal, and Hani H. Abou-Gharbia. "Utilisation of red palm olein in formulating functional chocolate spread." Food Chemistry 124, no. 1 (January 2011): 285–90. http://dx.doi.org/10.1016/j.foodchem.2010.06.034.
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IK Ali, Maha, Rehab A Mostafa, and Ahmed E Abdel Gawad. "Effects of fat replacing with eggplant puree on characteristics of chocolate spread." MOJ Food Processing & Technology 8, no. 4 (2020): 132–39. http://dx.doi.org/10.15406/mojfpt.2020.08.00253.
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Nowadays, the interest in searching for natural sources to fat replacer has increased to reduce obesity and the related with health risks. Chocolate spread products are the most important products of candy that are popular and more consumed, especially by children where it is a source of energy also its high nutritional value. This research aims to assess the fat replacement by eggplant puree at 25% and 75 % from the total fat content and its effects on the sensory properties, texture, chemical composition, minerals content, fatty acid composition, polyphenol compound content as tannic acid and storage stability as free fatty acid (FFA), thiobarbituric acid (TBA), total plate count (TPC) and yeasts and molds count and compared by control sample. The obtained results showed that no significant difference in sensory properties between all the products, while Chocolate spread containing 25% eggplant puree substituted were the highest in most Texture properties, the chemical composition was affected by the increasing of eggplant puree, that noted an increasing moisture, ash, dietary fiber and minerals contents while the crude ether extract and energy values were significantly (p<0.05) decreased. The fatty acid profile for the three products was within the permissible limit, tannic acid values were 318.92, 401.28 and 661.46 mg/100g. Finally found that the FFA values which were ranged from 1.73% to 10.75%, TBA values which were ranged from 2.21 to 6.87 mg Malon-aldehyde/kg sample. The use of these fat replacements has improved all the properties of Chocolate spread except the storage stability.
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Silva, A. Sanches, J. M. Cruz Freire, R. Sendón García, R. Franz, and P. Paseiro Losada. "Time–temperature study of the kinetics of migration of DPBD from plastics into chocolate, chocolate spread and margarine." Food Research International 40, no. 6 (July 2007): 679–86. http://dx.doi.org/10.1016/j.foodres.2006.11.012.
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CHU, C. A., and A. V. A. RESURRECCION. "OPTIMIZATION OF A CHOCOLATE PEANUT SPREAD USING RESPONSE SURFACE METHODOLOGY (RSM)." Journal of Sensory Studies 19, no. 3 (August 2004): 237–60. http://dx.doi.org/10.1111/j.1745-459x.2004.tb00146.x.
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Aydın, Sema, and Yüksel Özdemir. "Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children." Journal of Food Quality 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/5028150.
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Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma. Major ingredients were carob flour and hydrogenated palm oil (HPO) and minor ingredients were commercial skim milk powder, soya flour, lecithin, and hazelnut puree. The ratio of major ingredients was optimised using sensory scores and instrumental texture values to produce a carob spread that most closely resembles commercial chocolate spread (control), in both spreadability and overall acceptability. The amounts of minor ingredients (milk powder, 10%; soybean flour, 5%; lecithin, 1%; hazelnut puree, 4%) were kept in constant ratio (20%). Addition of hydrogenated palm oil (HPO) decreased the hardness and hardness work done (HWD) values in contrast to carob flour. Higher rates of carob flour were linked to lower lightness, greenness, and yellowness values. Spread was optimised at 38 g carob flour/100 g spread and 42 g hydrogenated palm oil/100 g spread level and the formulation tended to receive the highest sensory scores compared to other spreads and presented closer instrumental spreadability values to control samples. This indicates a strong market potential for optimised carob spreads.
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Petkovic, Marko, Marija Blagojevic, and Vladimir Mladenovic. "The application of the artificial neural network in analysing the spread quality." MATEC Web of Conferences 226 (2018): 04042. http://dx.doi.org/10.1051/matecconf/201822604042.
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In this paper, we introduce a new approach in food processing using an artificial intelligence. The main focus is simulation of production of spreads and chocolate as representative confectionery products. This approach aids to speed up, model, optimize, and predict the parameters of food processing trying to increase quality of final products. An artificial intelligence is used in field of neural networks and methods of decisions.
Dissertations / Theses on the topic "Chocolate spread"
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Ambiel, Híria Cristina Ifanger. "Desenvolvimento de hardfat à base de óleo de algodão e óleo de crambe totalmente hidrogenado para aplicação em spread de chocolate." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254697.
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Orientador: Lireny Aparecida Guaraldo GonçalvesDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O spread é um creme de chocolate espalhável, composto basicamente de óleo, gordura vegetal, açúcar, cacau em pó e lecitina de soja. Atualmente o uso de spread de chocolate não se restringe apenas ao varejo, mas também têm sido largamente aplicado no mercado de panificação, que o utiliza para decoração de produtos de confeitaria, recheios, coberturas etc. Pelo alto teor de óleo, um dos problemas enfrentados pela indústria é a exsudação, que é agravada em temperaturas elevadas de armazenamento e transporte. Uma das formas de se evitar a exsudação de óleo é a utilização de hardfats, que são gorduras de alto ponto de fusão e que aceleram a velocidade de cristalização da gordura, ocluindo o óleo da formulação. No entanto, para uso específico em spreads, esta matéria-prima é importada, o que dificulta o seu fornecimento e o seu custo torna-se elevado. Assim, o desenvolvimento de uma opção de hardfat nacional para uso específico em spreads de chocolate, visando à redução da exsudação de óleo durante o armazenamento, é interessante sob o ponto de vista da indústria de alimentos. A partir da análise da composição de ácidos graxos da amostra de hardfat importada, optou-se pela utilização de óleo de algodão (OA) e óleo de crambe (Crambe abyssinica) totalmente hidrogenado (OCTH) para a composição da hardfat nacional. A produção da hardfat foi realizada através da interesterificação química, em escala laboratorial, de misturas destes óleos, nas proporções de 90:10, 80:20, 70:30, 60:40 e 50:50 OA:OCTH. O estudo dos perfis destas misturas foi feito pela comparação das amostras antes e após a reação de interesterificação com a hardfat importada. Análises de perfil de ácidos graxos, conteúdo de gordura sólida, isoterma de cristalização das gorduras puras e das misturas das gorduras presentes na formulação do spread foram realizadas para definição da fração de OA:OCTH que apresentasse o resultado próximo ao da hardfat importada. As frações 60:40 e 50:50 OA:OCTH apresentaram os melhores resultados, sendo então analisadas termicamente através da Calorimetria de Varredura Diferencial, Difração de Raio-X e Microscopia Sob Luz Polarizada, juntamente com a hardfat importada. Estas gorduras foram escolhidas e aplicadas na formulação de spread de chocolate com o objetivo de avaliar a exsudação de óleo durante o armazenamento em temperaturas altas. Verificouse que a fração 50:50 OA:OCTH apresentou resultados semelhantes ao da hardfat importada, indicado que esta hardfat poderá ser uma opção à indústria brasileira para minimizar a exsudação de óleo em spread de chocolate
Abstract: The spread is a spreadable chocolate cream, consisting essentially of oil, vegetable shortening, sugar, cocoa powder and soya lecithin. Currently the use of chocolate spread is not restricted to retail, but it has also been widely applied by the bakery market that uses this product in confectionery product as fillings, covertures etc. Because of the high amount of oil, one of the problems that the industry faces is the exudation, which is exacerbated at elevated temperatures during transport or storage. One way to avoid oil exudation is using hardfats which occludes the oil and accelerates the crystallization rate of the fat because of their high melting point. However, since this raw material is imported it makes supply more difficult and increases its price, thus developing a national hardfat for specific use in chocolate spreads aimed at reducing oil exudation during Storage is interesting from the point of view of food industry. After analyzing the fatty acid composition of imported hardfat (HF) we chose to use cottonseed oil (OA) and fully hydrogenated crambe oil (OCTH) (Crambe abyssinica) for the composition of the national hardfat. At laboratory scale, the production of hardfat was performed by chemical interesterification of mixtures of these oils in proportions of 90:10, 80:20, 70:30, 60:40 and 50:50 OA: OCTH. The study on the profiles of such mixtures was made by comparing the samples before and after interesterification reaction with the HF. In order to define the fraction of OA: OCTH which has similar results as the HF, some analysis were performed on fatty acid profiles, solid fat content, crystallization isotherm of pure fats and mixtures of fats presented in the formulation of the spread. The fractions 60:40 and 50:50 OA: OCTH showed the best results, being afterwards thermally analyzed by Differential Scanning Calorimetry, X-ray Diffraction and Polarized Light Microscopy. These fats have been selected and applied in the formulation of chocolate spread in order to evaluate the oil exudation during storage at high temperatures. It was found that the fraction 50:50 OA: OCTH showed similar results to the HF indicating that this may be an option for the Brazilian industry to minimize exudation of oil in chocolate spread during storage and transportation
Mestrado
Tecnologia de Alimentos
Mestra em Tecnologia de Alimentos
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Almeida, Poliana Fernandes de. "Aplicação de gelatina obtida de subproduto animal como substituto parcial de gordura em spread de chocolate." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-04052016-105826/.
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O objetivo do presente estudo foi verificação da viabilidade da aplicação de gelatina de pés de frango em spread de chocolate como substituto parcial de gordura. Inicialmente apresentou-se uma revisão de literatura sobre os principais aspectos que envolvem a pesquisa. Após relatou-se a metodologia de extração e caracterização físico-química da gelatina obtida de pés de frango por meio de análises de composição centesimal, de cor, força de gel e análise de perfil de textura (TPA). Posteriormente abordou-se os efeitos da aplicação de gelatina como substituto de gordura nas propriedades físico-químicas e reológicas de spread de chocolate. Por último investigou-se a influência da concentração de gelatina e substituição de gordura na espalhabilidade, estabilidade (shelf life), custos e propriedades sensoriais dos spreads de chocolate. Para tanto, foi utilizado planejamento experimental Central Composto Rotacional e metodologia de superfície de resposta. Os resultados da extração de gelatina de subproduto de frango indicaram que as peles e tendões dos pés de frango possuem rendimento (7,83 %) e conteúdo mineral (1,92 %), apresentando alto teor proteico (84,96 %) próximo das gelatinas comerciais. Em concentração de 6,67 % a gelatina demonstrou elevada força de gel (294,78 g), comportando-se na análise de perfil de textura como um sólido. Os dados relacionados às formulações de spread de chocolate demonstraram que tanto o nível de substituição de gordura quanto a concentração de gelatina exerceram efeitos significativos (p<0,05) sobre a cor, volume, densidade e comportamento reológico dos produtos, exceto a atividade de água que foi influenciada apenas pelo primeiro fator. Sob a perspectiva reológica apenas a amostra com maior nível de substituição de gordura foi classificada como pseudoplástica. A gelatina contribuiu no aumento do teor proteico das formulações. A consistência foi significativamente (p<0,05) influenciada pelas propriedades da fase de gelatina, apresentando ampla faixa de plasticidade nas diferentes temperaturas (10, 20 e 30 °C). A consistência dos spreads aumentou em todas as temperaturas durante os 90 dias de armazenamento. Observou-se por meio da análise sensorial que os fatores em estudo provocaram alterações nos atributos sensoriais do produto suficiente para a percepção dos provadores. A formulação com 75 % de substituição de gordura seguida pelas formulações com 50 % e 0,8 % de concentração de gelatina apresentaram a maior aceitabilidade. Com o máximo de substituição de gordura chegou-se a 53 % de redução de custos. Contudo, os resultados obtidos sugerem que a aplicação de gelatina de pés de frango pode ser vantajosa, já que contribuiu com a formulação de spreads de chocolate menos calóricos e com propriedades físico-químicas e sensoriais adequadas para uma possível comercialização.The aimed of this study was the verification of the feasibility of application of gelatin chicken feet in chocolate spread as a partial replacement fat. Firstly, it was presented a literature review on the main aspects involved in the research. After it was reported the extraction methodology and physicochemical characterization of chicken feet gelatin through chemical composition, color, gel strength and texture profile analysis (TPA) analysis. Next, the effects of the gelatin application as a fat replacement in physicochemical and rheological properties of chocolate spread were discussed. Finally, the influence of the gelatin concentration and fat replacement in spreadability, stability (shelf life), costs and sensory properties of chocolate spread were investigated. For this purpose, the Central Composite Rotational Design and response surface methodology were used. The results of the chicken feet gelatin extraction indicated that the skins and tendons of chicken feet have yield (7.83%) and mineral content (1.92%), with high protein content (84.96%) close to the commercial gelatins. In concentration of 6.67 % gelatin demonstrated high gel strength (294.78 g), behaving in the texture profile analysis as a solid. Data related to the spread chocolate formulations demonstrated that the level of replacement of fat and gelatin concentration exerted a significant effect (p <0.05) on the color, volume, density and rheological behavior of the products, except water activity which was influenced only by the first factor. Under the theological perspective only the sample with higher levels of fat replacement was classified as shear thinning. Gelatin contributed in increasing the protein content of the formulations. The consistency was significantly (p <0.05) influenced by the properties of the gelatin phase, showing a wide range of plasticity at different temperatures (10, 20 and 30 ° C). The spreads consistency increased at all temperatures during the 90 days of storage. It was observed by means of sensory analysis that the factors under study led to changes in the sensory attributes of the product enough to the perception of tasters. The formulation with 75 % fat replacement followed by 50 % and 0.8 % concentration of gelatin had the highest acceptability. With maximum fat replacement was reached to 53% cost reduction. However, the results suggest that the application of chicken feet gelatin can be advantageous since it contributed to the formulation of lower calorie chocolate spreads, with physicochemical and sensory properties suitable for possible commercialization.
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Ivana, Vasiljević. "Uticaj sirovinskog sastava i tehnološkog postupka na sadržaj metala u čokoladnim i krem proizvodima." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2016. http://www.cris.uns.ac.rs/record.jsf?recordId=101646&source=NDLTD&language=en.
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Konditorska industrije Srbije u svom asortimanu sadrži široku paletu čokoladnih i krem proizvoda, kojima su zajednička sirovinska baza kakao zrno, kakao maslac, namenske biljne masti, kakao prah i šeder, čiji kvalitet direkno utiče na ponašanje tokom proizvodnje kao i na kvalitet finalnih proizvoda.Tehnološki postupak proizvodnje, koji podrazumeva različite uslove mlevenja direkno utiče na kvalitet poluproizvoda (kakao mase, čokoladne mase i masnog punjenja) kao i na kvalitet gotovog proizvoda (čokolada i krem proizvodi).Metali izuzetno nepovoljno utiču na zdravlje potrošača i na kvalitet, održivost i senzorske osobine konditorskih proizvoda. Pradenje prisustva teških metala, i uopšte metala, u ovoj vrsti proizvoda je veoma značajno zbog njihove toksičnosti i bioakumulacije.U okviru ove disertacije su ispitani uzorci kakao i čokoladnih proizvoda, koji su prisutni u slobodnoj prodaji na tržištu Srbije, čime se dobio pregled trenutnog stanja kontaminacije ove vrste proizvoda teškim metalima. Takođe je ispitan i uticaj sirovinskog sastava i tehnološkog postupka proizvodnje na sadržaj teških metala i metala uopšte (olova, kadmijuma, arsena, nikla, bakra, gvožđa) u poluproizvodima (kakao masa, čokoladna masa, masno punjenje) i gotovim proizvodima (čokolada, krem proizvod).The confectionery industry of Serbia includes a wide variety of chocolate and spread products, which contain common raw materials such as cocoa beans, cocoa butter, edible vegetable fats, cocoa powder and sugar. The quality of those raw materials directly affects the behavior during production as well as the quality of the final products. Technological process, which involves different milling conditions directly affect the quality of semi-finished products (cocoa mass, chocolate mass and fat filling mass) and the quality of the final product (chocolate and cream products). Metals extremely adversely affect the health of consumers and the quality, shelf life and sensory properties of confectionery products. Monitoring the presence of heavy metals, and metals in general, in this type of product is very important because of their toxicity and bioaccumulation.This dissertation examined the samples of cocoa and chocolate products, which are present in commercially available market of Serbia, which provided an overview of the current situation of contamination of these products with heavy metals. It also examined the influence of raw material composition and technological process of production on the content of heavy metals and metals in general (lead, cadmium, arsenic, nickel, copper, iron) in semi products (cocoa mass, chocolate mass, fat filling) and final products (chocolate and spread products).
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Lopes, Julice Dutra 1979. "Produção e caracterização de micropartículas lipídicas, obtidas por spray cooling, para utilização como agentes de nucleação na produção de chocolates." [s.n.], 2015. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255419.
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Orientadores: Priscilla Efraim, Ana Paula Badan RibeiroTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A cristalização de gorduras é um fenômeno complexo que, se controlada, pode ser aplicada em diversos setores das indústrias químicas e de alimentos. Na produção de chocolates, o uso de agentes ativos de nucleação pode se dar pela incorporação de triacilgliceróis de alto ponto de fusão, fundidos ou na forma sólida, à massa de chocolate ou à manteiga de cacau, resultando em um grande número de núcleos de cristalização bem definidos, que consistem na base para a ordenação estrutural do sistema, podendo melhorar e/ou acelerar a etapa de temperagem de chocolates. Baseando-se nestes fatos, o objetivo deste trabalho foi produzir e caracterizar micropartículas lipídicas sólidas (SLM) de óleos totalmente hidrogenados (hardfats) de palma (FHPO), algodão (FHCO), soja (FHSO) e crambe (FHCrO) utilizando a técnica de spray cooling (SC), a fim de se estudar a influência da adição dessas SLM como agentes de nucleação no processo de temperagem de chocolate amargo. As SLM foram produzidas variando-se os parâmetros de processo: temperatura de manutenção dos hardfats (70 a 85 °C), temperatura de solidificação das SLM (0 a 24 °C), diâmetro do atomizador (0,7 e 1 mm) e pressão do ar comprimido de atomização (1,25 a 1,75 kgf/cm2). As SLM produzidas apresentaram polimorfismo ?, formato esférico e diâmetros médios entre 56,12 e 2514,32 ?m, dependendo dos hardfats e das condições de processo utilizadas. A cinética de transição polimórfica das SLM acondicionadas a 25, 35 e 45 °C foi investigada por 141 dias, avaliando-se a configuração visual, o comportamento térmico de fusão e o polimorfismo das SLM. A transição completa das SLM para o polimorfismo de seus respectivos hardfats ocorreu de forma mais rápida no acondicionamento a 45 °C, com transição completa observada nas SLM do FHSO, FHPO e FHCO após 24 h, sem alteração do aspecto visual. Em 35 °C, a transição das SLM do FHPO e FHCO ocorreu após 4 dias e em 25 °C observou-se transição completa apenas nas SLM do FHCO. Para as SLM do FHCrO o polimorfismo ? foi predominante nos tratamentos a 25 e 35 °C e só houve transição polimórfica no tratamento a 45°C após 15 dias. Observou-se redução do tempo da etapa de temperagem de chocolates adicionados de SLM do FHSO com polimorfismo ?, os quais apresentaram tensão de ruptura e cor similares às de chocolates submetidos à temperagem realizada da forma convencional. Os resultados indicam que a técnica de SC é adequada para produção de SLM dos hardfats estudados. Porém, para o uso destas SLM como agentes de cristalização é necessária a indução da transição polimórfica para o polimorfismo mais estável, preferencialmente de forma não estática, para evitar a formação de aglomerados
Abstract: Fats crystallization is a complex phenomenon which, when controlled, can be applied in several chemical and food industries sectors. In chocolate production, the use of nucleating agents can occur by the incorporation of high melting point triglycerides, melted or in solid form. The seeds can be added directly in the chocolate mass or in the cocoa butter, resulting in a large number of well-defined crystallization nuclei, which are the basis for the structural arrangement of the fat crystal network. In this way, the seeds can improve and/or accelerate the chocolate tempering step. Based on these facts, the objective of this research was to produce and to characterize solid lipid microparticles (SLM) from fully hydrogenated oils (hardfats) of palm (FHPO), cottonseed (FHCO), soybean (FHSO) and crambe (FHCrO), using the spray cooling (SC) technique in order to study the influence of the addition of these SLM as nucleating agents in dark chocolate tempering process. The SLM were produced by varying the process parameters: hardfats maintenance temperature (70 to 85 °C), SLM solidification temperature (0 to 24 °C), nozzle diameter (0.7 to 1 mm) and atomiser air pressure (1.25 to 1.75 kgf/cm2). The SLM produced presented ? polymorphism, spherical shape and mean diameter between 56.12 and 2514.32 µm, depending on the hardfats and process conditions used. The polymorphic transition kinetics of SLM stored at 25, 35 and 45 °C was investigated by 141 days evaluating the visual configuration, the thermal melting behavior and the SLM polymorphism. The full transition from SLM to polymorphism of their respective hardfats occurred more quickly at 45 °C, with full transition of SLM observed in the SLM of FHSO, FHPO and FHCO after 24 hours, without altering the visual aspect. At 35 °C, the SLM transition of FHPO and FHCO occurred after 4 days, and at 25 °C the complete transition was observed only in the SLM of FHCO. For SLM of FHCrO, ? polymorphism was predominant in the treatments at 25 and 35 °C and there was only polymorphic transition in the treatment at 45 °C after 15 days. It was observed time reduction on the tempering chocolates steps with the addition of SLM of FHSO with ? polymorphism, which showed similar rupture tension and color to the chocolate subjected to the conventional way of tempering. The results indicate that SC technique is suitable for the SLM production of the studied hardfats. However, for use of these SLM as crystallization agents is required to induce the polymorphic transition for the most stable polymorph, preferably non-static way in order to avoid the agglomerates formation
Doutorado
Tecnologia de Alimentos
Doutora em Tecnologia de Alimentos
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Silva, Marluci Palazzolli da. "Desenvolvimento e caracterização de chocolate meio amargo contendo micro-organismos probióticos na forma livre e encapsulada." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-14032017-145500/.
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O objetivo desse trabalho foi avaliar o chocolate meio amargo, uma matriz alimentícia pouco explorada no mercado de produtos probióticos, porém muito atrativa para os consumidores, para a adição de Lactobacillus acidophilus (LA3) e Bifidobacterium animalis subsp. lactis (BLC1) na forma livre ou encapsulada. Na primeira etapa do trabalho, micropartículas sólidas lipídicas (MSL) foram produzidas por spray chilling ou recobertas por interação eletrostática dos polímeros (PLRIE), sendo em seguida caracterizadas para verificar se os métodos de encapsulação foram eficientes para a proteção dos probióticos. Na segunda etapa, foram elaboradas e caracterizadas amostras de chocolate meio amargo adicionadas dos probióticos nas formas livre ou encapsulada por spray chilling. Além disso, os produtos foram avaliados sensorialmente por 100 provadores para verificar sua aceitação sensorial. Em relação ao ensaio de sobrevivência dos micro-organismos aos fluidos gastrointestinais simulados, as contagens das populações de LA3 e BLC1 livres, antes de serem aplicados em chocolate, reduziram respectivamente 2,5 e 4 log UFC/g. Após a aplicação dos probióticos em chocolate meio amargo, LA3 e BLC1 livres apresentaram reduções em suas populações de 0,25 e 0,30 log UFC/g, respectivamente, sendo que ambas as contagens das populações encapsuladas apresentaram um decréscimo de aproximadamente 0,50 e 1,10 log UFC/g. Após 120 dias de estocagem do chocolate a 25 °C, as contagens das populações de LA3 e BLC1, na forma livre, apresentaram reduções de 1,40 e 0,70 log UFC/g, enquanto que para as populações dos micro-organismos encapsulados, as contagens foram abaixo do limite de detecção do método. As amostras de chocolate apresentaram aw abaixo de 0,6, pH entre 5,77 - 5,87, teor de gordura e de fenólicos, respectivamente de 34% e 15 mg de ácido gálico equivalente/g de chocolate. Em relação à textura, foi verificado que todas as amostras de chocolate apresentaram um ligeiro incremento da dureza após o período de armazenamento. Por meio do microscópio eletrônico de varredura (MEV) foi visualizada a presença de cristais de gordura, fat bloom, após 120 dias de estocagem em todas amostras de chocolate, o que pode ser relacionado também com o aumento do índice de brancura. Na avaliação sensorial, todas as amostras apresentaram nota de aceitação acima de 7,1, na escala hedônica de 9 pontos. Além disso, todos os produtos apresentaram pelo menos 75% de intenção de compra. Portanto, demonstrou-se que o chocolate meio amargo é uma ótima matriz alimentícia devido a sua composição e características físico-químicas para incorporação de probióticos, não sendo necessária a refrigeração do produto para manter a população dos probióticos durante esse período de estocagem, somando-se ao fato do produto não ter sido alterado sensorialmente após a adição dos micro-organismos probióticos.The aim of this study was to evaluate the semisweet chocolate, a food matrix little explored in the market of probiotic products, however, very attractive for consumers, for the addition of Lactobacillus acidophilus (LA3) and Bifidobacterium animalis subsp. lactis (BLC1) in free form or encapsulated. In the first stage of the work, solid lipid microparticles (SLM) were produced by spray chilling or covered by electrostatic interaction of polymers (LPCEI), and then characterized to verify if encapsulation methods were efficient for the protection of probiotic cells. In the second stage, semisweet chocolate samples added of probiotics in free form or encapsulated by spray chilling were prepared and characterized. Moreover, the products were evaluated sensorially by 100 panelists to verify their global acceptance.With respect to the test of microorganism survival to simulated gastrointestinal fluids, the counts of LA3 and BLC1 in free form, before being added to chocolate, have reduced respectively 2,5 and 4 log CFU/g. After the application of probiotics in semisweet chocolate, LA3 and BLC1 free have shown reductions in their populations of 0,25 and 0,30 log CFU/g, respectively, and both counts of encapsulated populations have decreased approximately 0,50 and 1,10 log CFU/g. After 120 days of storage of the chocolate at 25 ° C, the counts of LA3 and BLC1 in free form showed reductions of 1,40 and 0,70 log CFU/g, while in the populations of encapsulated microorganisms, the counts were below method detection limit. The samples of chocolate presented aw below 0,6, pH between 5,77 to 5,87, fat and phenolic, respectively, 34% and 15 mg gallic acid equivalent/g of chocolate. Concerning the texture, it has been found that all samples chocolate showed a slight increase in the hardness after storage. Scanning electron microscope (SEM) has been used to visualize the presence of fat crystals and all samples of chocolate presented fat bloom after 120 days of storage, which can also be correlated with the increase in whiteness index. Regarding the sensory evaluation, all samples have shown acceptance mark above 7,1, on a hedonic scale of 9 points. In addition, all products have had at least 75% of purchase intent. Therefore, it has been demonstrated that the semisweet chocolate is an excellent food matrix due to its composition and physical-chemical properties for incorporation of probiotics, adding to the fact that is not necessary to cool the product to maintain the bacterial population during this storage period, as well as it has not been altered sensory after the addition of probiotics microorganisms.
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Ciappuccini, Renaud. "Apport de l'imagerie fonctionnelle par TEMP/TDM et TEP/TDM dans la prise en charge des cancers différenciés de la thyroïde Incremental Value of a Dedicated Head and Neck Acquisition during 18F-FDG PET/CT in Patients with Differentiated Thyroid Cancer Full text links full-text provider logo Actions Favorites Share Page navigation Title & authors Abstract Conflict of interest statement Figures Similar articles Cited by References Related information LinkOut - more resources EJNMMI Res . 2018 Dec 3;8(1):104. doi: 10.1186/s13550-018-0461-x. Optimization of a dedicated protocol using a small-voxel PSF reconstruction for head-and-neck 18 FDG PET/CT imaging in differentiated thyroid cancer 78 Lymph node involvement in head-and-neck and thyroid cancers with digital PET/CT: the impact of ultra-high definition voxels and point-spread function Tumor burden of persistent disease in patients with differentiated thyroid cancer: correlation with postoperative risk-stratification and impact on outcome 133 18F-Fluorocholine PET/CT is a highly sensitive but poorly specific tool for identifying malignancy in thyroid nodules with indeterminate cytology: The Chocolate study PSMA expression in neovasculature of persistent/recurrent differentiated thyroid cancerin the neck: relationship with radioiodine uptake, 18Fluorodeoxyglucose avidity and outcome." Thesis, Normandie, 2020. http://www.theses.fr/2020NORMC424.
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L’imagerie scintigraphique des cancers thyroïdiens différenciés (CTD) présente la particularité d’utiliser deux radiopharmaceutiques, l’iode 131 (131I) et le 18-Fluorodésoxyglucose (18FDG). La fixation de ces traceurs dépend habituellement du degré de différenciation et de l’agressivité de la tumeur. L’objectif de ce travail était d’étudier l’apport de différents aspects techniques et d’instrumentation, à savoir l’imagerie hybride par TEMP/TDM et TEP/TDM, la point-spread function (PSF), la taille des voxels et la technologie TEP digitale, et d’explorer si d’autres traceurs TEP pouvaient présenter un intérêt. Le but de la première partie était d’étudier les performances de la TEP/TDM au 18FDG à l’étage cervical pour la détection de la maladie ganglionnaire. Une acquisition TEP/TDM dédiée a amélioré la détection de la maladie tumorale par rapport à l’acquisition classique. L’utilisation de la PSF a permis de détecter des tailles de lésions plus petites et la durée optimale de cette acquisition a été évaluée. Des reconstructions avec des tailles de voxels ultra-fines ont été réalisées sur TEP digitale pour étudier l’impact de la PSF et des voxels ultra-fins sur les données quantitatives. La seconde partie a porté sur l’imagerie 131I-TEMP/TDM et 18FDG-TEP/TDM, afin de quantifier le volume de la maladie persistante. Il a ainsi été montré que la masse tumorale était corrélée au risque post-opératoire et avait un impact sur la réponse au traitement. L’objectif de la troisième partie était d’étudier un autre traceur TEP, la 18-Fluorocholine (FCH), ainsi qu’un marqueur de la néovascularisation, l’antigène membranaire spécifique de la prostate (PSMA). Nos données suggèrent qu’un examen TEP à la FCH négatif au sein d’un nodule thyroïdien à cytologie indéterminée permettrait d’éliminer la malignité, et pourrait éviter des chirurgies inutiles. Par ailleurs, le marquage au PSMA évalué par immunohistochimie dans les néo-vaisseaux est associé à des facteurs de mauvais pronostic. D’autres études sont nécessaires pour confirmer l’intérêt éventuel des examens TEP à la FCH et au 68Ga-PSMA en oncologie thyroïdienneRadioiodine (131I) and 18-Fluorodeoxyglucose (18FDG) are two radiopharmaceuticals used for scintigraphic imaging in differentiated thyroid cancers (DTC). Tumour uptake of each tracer depends on tumour differentiation and aggressiveness. Our goal was to further assess various technical aspects in DTC imaging workup, such as SPECT/CT and PET/CT, point-spread function (PSF), voxel size, digital PET, and to explore further other PET tracers. The aim of the first part was to assess the performance of 18FDG PET/CT for the detection of neck lymph node involvement. A dedicated PET/CT acquisition improved tumour detection compared to the whole-body acquisition. PSF reconstruction allowed detection of smaller cancer deposits and the optimal acquisition duration time was assessed. Using digital PET acquisitions, ultra-thin voxels reconstructions were performed. The impact of ultra-thin voxels and PSF on quantitative values was evaluated. The second part focused on 131I-SPECT/CT and 18FDG-PET/CT imaging, in an attempt to assess tumour burden of persistent disease. Tumor burden was correlated with the postoperative risk and affected the response to therapy. In the third part, another PET tracer, i.e. 18-Fluorocholine (FCH), and a marker of neovasculature, i.e. prostate-specific membrane antigen (PSMA), were studied. FCH PET/CT offered high negative predictive value to reliably exclude cancer in PET-negative nodules with indeterminate cytology and might prevent unnecessary surgeries. Also, PSMA expression assessed with immunohistochemistry was associated with poor prognosis factors. Further studies are needed to confirm new insights of FCH PET and 68Ga-PSMA PET in DTC
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Chu, Christine April. "Development, optimization, sensory profiling, modeling, and storage behavior on chocolate peanut spread." 2003. http://purl.galileo.usg.edu/uga%5Fetd/chu%5Fchristine%5Fa%5F200312%5Fms.
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Thesis (M.S.)--University of Georgia, 2003.Directed by Anna V.A. Resurreccion. Includes articles submitted to The journal of sensory studies, The journal of food processing and preservation, Lebensmittel-Wissenschaft und -Technologie, and The journal of food science. Includes bibliographical references.
Books on the topic "Chocolate spread"
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Parker, Philip M. The 2007-2012 World Outlook for Chocolate-Based Spreads. ICON Group International, Inc., 2006.
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Inc, ICON Group International. The 2000-2005 Outlook for Chocolate-Based Spreads in Europe. Icon Group International, 2001.
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Inc, ICON Group International. The 2000-2005 Outlook for Chocolate-Based Spreads in Africa. Icon Group International, 2001.
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Parker, Philip M. The 2007-2012 Outlook for Chocolate-Based Spreads in Japan. ICON Group International, Inc., 2006.
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Inc, ICON Group International. The 2000-2005 Outlook for Chocolate-Based Spreads in Oceana. Icon Group International, 2001.
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ICON, Group International Inc. The 2000-2005 Outlook for Chocolate-Based Spreads in Asia. Icon Group International, 2001.
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Parker, Philip M. The 2007-2012 Outlook for Chocolate-Based Spreads in India. ICON Group International, Inc., 2006.
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Inc, ICON Group International. The 2000-2005 Outlook for Chocolate-Based Spreads in Latin America. Icon Group International, 2001.
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Parker, Philip M. The 2007-2012 Outlook for Chocolate-Based Spreads in Greater China. ICON Group International, Inc., 2006.
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Group, Research, and The Chocolate-based Spreads Research Group. The 2000-2005 World Outlook for Chocolate-based Spreads (Strategic Planning Series). 2nd ed. Icon Group International, 2000.
Find full textBook chapters on the topic "Chocolate spread"
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Walters, Dale. "Frosty Pod Rot." In Chocolate Crisis, 89–99. University Press of Florida, 2021. http://dx.doi.org/10.5744/florida/9781683401674.003.0007.
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Chapter 7 follows the journey of frosty pod rot from the first report of the disease in 1895 in western Ecuador to the present day, where it has spread to much of South and Central America, and several Caribbean countries. To date, it has not been reported in Brazil, and considerable effort is being expended to ensure it does not spread to other cacao-growing regions. The chapter explores the fascinating biology of the causal agent, Moniliophthora roreri, which turns out to be related to the witches’ broom pathogen. Efforts to control the pathogen, reduce its impact, and contain its spread, are discussed.
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Walters, Dale. "Small but Deadly." In Chocolate Crisis, 50–71. University Press of Florida, 2021. http://dx.doi.org/10.5744/florida/9781683401674.003.0005.
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This chapter looks at the first of several major diseases of cacao, black pod, which is responsible for huge losses in cacao production every year. It deals with the pathogens responsible, Phytophthora palmivora and Phytophthora megakarya, looking at their biology, and how understanding their biology and ecology can help in devising methods to control the disease and minimize its impact. The chapter takes us through the history of black pod research and the people involved in trying to understand this devastating disease. The need for vigilance is highlighted, since P. megakarya, which causes large losses in cacao production in West Africa, has not yet spread to other cacao-growing regions of the world.
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Asch, Chris Myers, and George Derek Musgrove. "National Show Town." In Chocolate City. University of North Carolina Press, 2017. http://dx.doi.org/10.5149/northcarolina/9781469635866.003.0008.
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This chapter examines the massive demographic and spatial changes that reordered Washington’s racial geography in the decades between disfranchisement in 1878 and the election of Woodrow Wilson to the presidency in 1912. As the federal government expanded and real estate boomed, the city burst its bounds and extended far beyond the central core. Driven by real estate developers, urban planners, and congressional leaders who could act without local democratic accountability, the city became a “national show town” featuring a monumental core of federal buildings and monuments. Its residents spread out into surrounding neighborhoods that were increasingly segregated by race and class, as exclusive suburban enclaves put physical and psychological distance between wealthy white Washingtonians and the masses of poor residents, black and white. Without the pull of integrated politics to promote interracial interaction, life in Washington became more segregated than ever before.
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Walters, Dale. "Swollen Shoots." In Chocolate Crisis, 100–107. University Press of Florida, 2021. http://dx.doi.org/10.5744/florida/9781683401674.003.0008.
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This chapter deals with cacao swollen shoot disease, which has wreaked havoc in cacao-growing areas of West Africa since its first report in the early part of the twentieth century. First thought to be caused by drought, it was subsequently found to be caused by a virus—the cacao swollen shoot virus—and to be transmitted between cacao trees by several species of mealybug, including Formicococcus njalensis. Today, we know that ten viruses are involved in causing the disease, which is restricted to West Africa. The chapter examines the transmission of the virus and the efforts made to restrict its spread and reduce its impact. Attempts to tackle the disease have resulted in the destruction of some 300 million trees so far, which gives an indication of the considerable efforts that have been made to contain this devastating disease.
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Walters, Dale. "Witches’ Broom." In Chocolate Crisis, 72–88. University Press of Florida, 2021. http://dx.doi.org/10.5744/florida/9781683401674.003.0006.
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In this chapter, the deadly witches’ broom disease is unmasked. Its true identity took considerable time to unravel, but the perseverance of researchers paid off and it turned out that the agent responsible is Moniliophthora perniciosa, a close relative of the frosty pod rot pathogen. The pathogen spread across the northern areas of South America and into the Caribbean, causing devastation from which cacao production in some countries never fully recovered. The major cacao-growing region of Bahia in Brazil remained free of the disease for a long time, but all that changed in the late 1980s. The discovery of witches’ broom there had far-reaching consequences for cacao production in Brazil, effects which are still felt today. This chapter looks at the efforts made to understand the pathogen and the disease it causes, and how this research informs work aimed at tackling the disease.
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Asch, Chris Myers, and George Derek Musgrove. "There Is a New Negro to Be Reckoned With." In Chocolate City. University of North Carolina Press, 2017. http://dx.doi.org/10.5149/northcarolina/9781469635866.003.0009.
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This chapter describe the pervasive system of segregation that relegated black Washingtonians to second-class citizenship in the 1910s and 1920s. Though never as rigid as many white Washingtonians might have hoped, segregation proved remarkably effective at undermining black progress and stifling black ambition in the early decades of the twentieth century. Democrat Woodrow Wilson institutionalized racial subordination within the federal government, a policy solidified during a decade of Republican control of Congress and the White House in the 1920s. Racial violence targeting D.C.’s black community, highly visible demonstrations of white power at the Lincoln Memorial and in Klan parades along Pennsylvania Avenue, and the spread of racial restrictive covenants all revealed the strength and resilience of white supremacy in the nation’s capital. And yet, despite the suffocating climate of segregation, black Washingtonians built self-sustaining neighborhoods and community institutions that affirmed black self-worth, cultivated black pride, and challenged the culture of white supremacy. Black self-assertion defended black dignity in a city that black residents claimed as their own.
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Fattacciu, Irene. "Social Geography of Chocolate’s Spread in Spain (1690s–1790s)." In Empire, Political Economy and the Diffusion of Chocolate in the Atlantic World, 128–56. Routledge, 2020. http://dx.doi.org/10.4324/9781003015956-6.
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Souza, Agnaldo Borge de, Christiane Neves Maciel, Raquel Vallerio Rios, and Poliana Fernandes de Almeida. "ACEITABILIDADE SENSORIAL DE SPREAD DE CHOCOLATE COM ADIÇÃO DE LEITELHO E DIFERENTES HIDROCOLÓIDES COMO SUBSTITUTO DE GORDURA." In Ciências da Saúde: Campo Promissor em Pesquisa 4, 26–32. Atena Editora, 2020. http://dx.doi.org/10.22533/at.ed.7522003024.
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Wilcove, David S., and David Rothstein. "Leading Threats to Biodiversity: What’s Imperiling U.S. Species." In Precious Heritage. Oxford University Press, 2000. http://dx.doi.org/10.1093/oso/9780195125191.003.0014.
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On April 28, 1987, a biologist hiking through the remote Alakai swamp on the island of Kauai paused to listen to the sweet, flutelike song of a distant bird. He recognized the song as belonging to a Kauai ’o’o (Moho braccatus), a sleek chocolate-brown bird native to these woods. He was surely aware of the significance of this particular song, for during the past four years this particular ’o’o, the very last of its kind, had been the object of much attention among scientists and conservationists. But he could not have known that he was about to become the last person ever to hear it. The next time biologists visited the Alakai swamp, the ’o’o was gone, and yet another American species had moved from the realm of the living to the realm of the dead. The causes of the Kauai ’o’o’s extinction are reasonably clear, although the precise role each factor played in the species’ demise is debatable. Much of the bird’s forested habitat was destroyed for agriculture, leaving only a relatively few safe havens on steep slopes or in wet, inaccessible places. Most of these places, in turn, were eventually overrun with alien species, including feral pigs that destroyed the native vegetation, as well as plants and songbirds transported to Hawaii from around the world. The introduction of mosquitoes to Hawaii, which occurred in 1826 when the crew of a sailing ship dumped the mosquito larvae—infested dregs from their water barrels, created additional problems for Hawaii’s beleaguered birds. The mosquitoes became a vector for the spread of avian malaria and avian pox, diseases that were probably carried by the introduced birds. The native avifauna, presumably including the ’o’o, lacked resistance to these diseases, and many species quickly succumbed. Soon, only the forests at higher elevations, where cold temperatures kept the mosquitoes at bay, offered a disease free environment for the native birds. Eventually, however, the mosque toes reached even these forests, including the Alakai swamp, abetted by feral pig wallows, which created pools of stagnant water ideal for breeding mosquitoes. Thus a combination of factors, including habitat destruction, alien species, and diseases, contributed to the demise of the Kauai ’o’o.
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Simakova, Inna, and Roman Perkel. "Imports and Use of Palm Oil as a Way to Increase Safety of Food Fats." In Advances in Environmental Engineering and Green Technologies, 277–95. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1042-1.ch014.
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The authors compare the biological value and safety of hydrogenated fat containing trans-isomers of oleic acid and palm oil-based fat. The chapter assesses the potential of replacing hydrogenated fats by palm oil in the production of special fat products. Hematological and histological studies are carried out in a form of biological experiment on animals (white rats). The study reveals the explicit negative effect of trans-isomers even with a relatively low concentration of trans-isomers in a diet. Pathological changes are not observed in animals when palm-based fat is introduced into their ration. The findings suggest that palm oil along with its fractions may be considered as an alternative to hydrogenated fats in the production of margarine, cooking, baking, and deep-frying fats. The use of palm oil in the production of special fats of increased hardness (spreads. confectionery, waffles and fillings, and chocolate coating) requires the application of modern methods for modifying triglyceride composition of fats – biocatalytic interesterification and fractionation.
Conference papers on the topic "Chocolate spread"
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Castro, Giuliano de, Ana Ribeiro, and Kamila Chaves. "Redução de ácidos graxos saturados em spreads de chocolate." In Congresso de Iniciação Científica UNICAMP. Universidade Estadual de Campinas, 2019. http://dx.doi.org/10.20396/revpibic2720192837.
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Boemer, João, Ana Ribeiro, and Kamila Chaves. "Redução de ácidos graxos saturados em spreads de chocolate." In Congresso de Iniciação Científica UNICAMP. Universidade Estadual de Campinas, 2019. http://dx.doi.org/10.20396/revpibic2720193031.
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