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Journal articles on the topic 'Chocolate'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Casperson, Shanon, Lisa Lanza, Eram Albajri, and Jennifer Nasser. "Increasing Chocolate’s Sugar Content Enhances Its Psychoactive Effects and Intake." Nutrients 11, no. 3 (2019): 596. http://dx.doi.org/10.3390/nu11030596.

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Chocolate elicits unique brain activity compared to other foods, activating similar brain regions and neurobiological substrates with potentially similar psychoactive effects as substances of abuse. We sought to determine the relationship between chocolate with varying combinations of its main constituents (sugar, cocoa, and fat) and its psychoactive effects. Participants consumed 5 g of a commercially available chocolate with increasing amounts of sugar (90% cocoa, 85% cocoa, 70% cocoa, and milk chocolates). After each chocolate sample, participants completed the Psychoactive Effects Question

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2

Çakmak, Y. S., G. Ö. Güler, and A. Aktümsek. "Trans fatty acid contents in chocolates and chocolate wafers in Turkey." Czech Journal of Food Sciences 28, No. 3 (2010): 177–84. http://dx.doi.org/10.17221/48/2009-cjfs.

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Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafers sold in Turkey, were investigated. 35 samples of chocolate which were categorised as milk chocolate, bitter chocolate, chocolate with nuts, chocolate with pistachio, chocolate with almond, other chocolates, and 27 samples of chocolate wafer which were categorised as pure chocolate wafers and chocolate wafers with nuts belonging to 12 different national chocolate brands, were analysed. Generally,

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Topka, Patrycja, Magdalena Rudzińska, Szymon Poliński, Aleksandra Szydłowska-Czerniak, and Małgorzata Tańska. "Enhancing Antioxidant Activity and Nutritional Profile of Dark Chocolate Through Enrichment with Plant Sterols: A Study on Phytosterol Concentrations and Functional Properties." Foods 13, no. 22 (2024): 3578. http://dx.doi.org/10.3390/foods13223578.

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Chocolate, particularly dark chocolate, is recognized for its antioxidant properties attributed to the presence of flavonoids that promote cardiovascular health. Enriching chocolate with phytosterols, naturally occurring plant compounds known to be effective in reducing cholesterol levels, has the potential to enhance cardiovascular benefits. The incorporation of phytosterols into chocolate provides a palatable and cost-effective means of delivering these beneficial compounds to the body. This study examined the concentrations of sterols and stanols, as well as the antioxidant properties of da

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Eren, Fatma Hulyam, and Seray Kabaran. "Evaluation of theobromine content and the relationship between cocoa percentages in dark chocolates." Functional Foods in Health and Disease 13, no. 10 (2023): 520. http://dx.doi.org/10.31989/ffhd.v13i10.1141.

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Background: There are no specific regulations governing the labeling of dark chocolate or its bioactive component quantities.. The main alkaloid of the cocoa bean is theobromine. Chocolate is by far the main source of theobromine in the Western diet. To assess their effects on health, it is essential to understand the ingredients and composition of biologically active substances in chocolates available in stores.Objective: The present study aims to analyze the theobromine contents of commercial chocolates and evaluates the association between the labeled cocoa mass percentage (%), theobromine

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Jabeen, Mussarat, Marryam Imran, Ayesha Nawab, et al. "Physicochemical Analysis of Different Brands of Chocolates and Their Comparative Studies." FRONTIERS IN CHEMICAL SCIENCES 1, no. 2 (2020): 1–8. http://dx.doi.org/10.52700/fcs.v1i2.7.

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There is no metaphysics on earth like chocolate.” Chocolate is a blessing which contain almost all nutrients necessary for the growth of human health. In this study, composition of different branded chocolates available in Pakistan including Dairy milk, Chocolate chip, Toblerone (black), Toblerone (sweet), Nutella, Smarties, Now, Sonnet, Novella and Snickers were qualitatively analyzed in triplicate. We successfully study proteins, fats, carbohydrates, sugar, alcohol, caffeine, calcium, magnesium, zinc, iron and nickel in different branded chocolates. From the results it is confirmed that pH o

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Valdivia-Culqui, Jheniffer E., Jorge L. Maicelo-Quintana, Ilse S. Cayo-Colca, Marleni Medina-Mendoza, Efraín M. Castro-Alayo, and César R. Balcázar-Zumaeta. "Oleogel Systems for Chocolate Production: A Systematic Review." Gels 10, no. 9 (2024): 561. http://dx.doi.org/10.3390/gels10090561.

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In response to the growing demand for healthier food options, this review explores advances in oleogel systems as an innovative solution to reduce saturated fats in chocolates. Although appreciated for its flavor and texture, chocolate is high in calories, mainly due to cocoa butter (CB), which is rich in saturated fats. Oleogels, three-dimensional structures formed by structuring agents in edible oils, stand out in terms of mimicking saturated fats’ physical and sensory properties without compromising the quality of chocolate. This study reviews how oleogels could improve chocolate’s stabilit

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Kowalski, Radosław, Marek Rosochacki, Jakub Wyrostek, and Muhammad Torequl Islam. "Evaluating the Quality of Raw Chocolate as an Alternative to Commercial Products." Applied Sciences 13, no. 3 (2023): 1274. http://dx.doi.org/10.3390/app13031274.

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The aim of this presented study was the sensory evaluation, the analysis of the nutritional composition, and the analysis of the content of health-promoting ingredients, i.e., the total phenolic compounds and the total flavonoids, in raw chocolate (made exclusively from unroasted cocoa beans, cane sugar, and cocoa butter) in comparison to classic commercial chocolates available in the consumer market. The research showed that raw chocolate, compared to commercial chocolates, contained less carbohydrates (39.6% in raw chocolate and 42.7% and 53.7% in commercial chocolate, respectively), was cha

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Lončarević, Ivana, Biljana Pajin, Jovana Petrović, et al. "White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics." Molecules 26, no. 19 (2021): 5908. http://dx.doi.org/10.3390/molecules26195908.

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Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on

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9

Guzmán Bautista, Jorge Hilario, Avila Karin Segura Huamán, Roxana Mabel Sempértegui Rafael, and José Alberto Carlos Ramos. "Producción y comercialización de chocolates en Amazonas-2023." Journal Scientific Research World Economy EconConnections 2, no. 1 (2024): 02–11. https://doi.org/10.47422/econconnections.v2i1.8.

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La producción y comercialización nacional del chocolate en el Perú se ha incrementado en la última década, pero aún no se conocen las cifras precisas que se dan en el mercado, además en comparación con la producción mundial y la participación de los agentes de la cadena de valor del chocolate. Los objetivos de la investigación fueron: (1) reportar cifras de producción de chocolate (2) analizar la cadena de comercialización de chocolate en el Perú (3) evaluar el potencial de Amazonas para producir y comercializar chocolates. Para ello se utilizaron las estadísticas nacionales e internacionales,

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10

da Silva Medeiros, Niara, Roberta Koslowsky Marder, Mariane Farias Wohlenberg, Cláudia Funchal, and Caroline Dani. "Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats." Biochemistry Research International 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/294659.

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Chocolate is a product consumed worldwide and it stands out for presenting an important amount of phenolic compounds. In this study, the total phenolic content and antioxidant activity in the cerebral cortex, hippocampus, and cerebellum of male Wistar rats when consuming different types of chocolate, including milk, semisweet, dark, and soy, was evaluated. The total polyphenols concentration and antioxidant activity in vitro by the method of DPPH radical-scavenging test were evaluated in chocolate samples. Lipid peroxidation (TBARS), protein oxidation (carbonyl), sulfhydryl groups, and activit

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Gampawar, Vaishnavi Nilesh, Mitali Sanjay Rahate, Utkarsha Jayprakash Lade, and Bharatsingh Shivshankar. "Development of Choco Dates Chocolates." International Journal for Research in Applied Science and Engineering Technology 12, no. 5 (2024): 1342–47. http://dx.doi.org/10.22214/ijraset.2024.61803.

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Abstract: Layers of Rich Chocolate Contrasted with the Nutrient Rich Goodness of Dates Experience the unique blend of flavors as whole dates are delicately roasted, seeds removed with a small cut, and filled with luscious creamy rasmalai chocolate. Each piece is then generously coated in melted dark chocolate. Surprisingly, you only need 5 ingredients to craft these delectable treats, and they're not just delicious they're vegan and gluten free too. What sets these date chocolates apart is the protein-laden sweetness inherent in dates, enhancing the overall flavor profile. Elevate your taste e

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Liaqat, B., K. Shahzadi, M. T. Abbas, A. R. Faisal, and H. U. Farooq. "Assessment and comparative analysis of glycemic and satiety indices of locally available biscuits." Pakistan Journal of Medical and Health Sciences 15, no. 6 (2021): 1269–71. http://dx.doi.org/10.53350/pjmhs211561269.

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Background: Glycemic index is a relative ranking that tells how fast or slow carbohydrates alter your blood sugar level, While Satiety index is a ranking that describe the feeling of fullness after eating specific food. Aim: To determine GI & SI of different biscuits (chocolate chip, chocolato and candy). Methods: The GI and SI of 25 people were tested by giving them 3 types of different local biscuits. Their blood glucose level was monitored for 3 hours. Same way their Satiety level was observed for 3 hours. For satiety level, 5 people were given white bread as standard value. Results: Re

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Barišić, Veronika, Ante Lončarić, Ivana Flanjak, et al. "Stability of Chocolates Enriched with Cocoa Shell during Storage." Proceedings 70, no. 1 (2020): 3. http://dx.doi.org/10.3390/foods_2020-08534.

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The stability of chocolate is mainly influenced by cocoa butter re-crystallization during storage, shown through fat bloom (appearance of white layers of cocoa butter on chocolate surface). The aim of this study was to examine the influence of cocoa shell addition on stability of dark and milk chocolate over a one-year storage period. Dark and milk chocolates were produced in a ball mill. Four chocolates were produced, two with the addition of cocoa shell (5% in milk and 15% in dark) and two control chocolates without the addition. The effect of cocoa shell on chocolate stability was examined

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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 t

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Bartkiene, Elena, Ernestas Mockus, Ema Mozuriene, et al. "The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate." Foods 10, no. 3 (2021): 642. http://dx.doi.org/10.3390/foods10030642.

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The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to

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Alani, Baraa W., Aisha A. Qasim, and Fatima A. Mohammad. "Effect of different chocolate and candy in enamel surface loss of human permanent and primary teeth, an in vitro study." Romanian Journal of Stomatology 70, no. 3 (2024): 263–71. http://dx.doi.org/10.37897/rjs.2024.3.3.

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Background. Excessive eating of sweets and chocolate causes enamel surface degradation in both children and adults. Purpose. The purpose of this study was to investigate the influence of various chocolates and confectionery on enamel surface erosion of human permanent and primary teeth. Methods. This study included six different types of candies and chocolates. 78 sound human teeth were used in this study. 39 healthy permanent premolars and 39 primary incisor teeth were chosen. We randomly divided the teeth into 36 fluoridated and non-fluoridated groups, keeping 6 as controls. The fluoridated

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17

Jovanović, Petar, Biljana Pajin, Ante Lončarić, et al. "Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate." Sustainability 14, no. 21 (2022): 14172. http://dx.doi.org/10.3390/su142114172.

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White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberr

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18

Trapp, Lena, Niels Karschin, Markus Godejohann, Hilke Schacht, Hermann Nirschl, and Gisela Guthausen. "Chemical Composition of Fat Bloom on Chocolate Products Determined by Combining NMR and HPLC–MS." Molecules 29, no. 13 (2024): 3024. http://dx.doi.org/10.3390/molecules29133024.

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To reduce unwanted fat bloom in the manufacturing and storage of chocolates, detailed knowledge of the chemical composition and molecular mobility of the oils and fats contained is required. Although the formation of fat bloom on chocolate products has been studied for many decades with regard to its prevention and reduction, questions on the molecular level still remain to be answered. Chocolate products with nut-based fillings are especially prone to undesirable fat bloom. The chemical composition of fat bloom is thought to be dominated by the triacylglycerides of the chocolate matrix, which

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Trgovac, Mirela, Ivana Flanjak, Đurđica Ačkar, et al. "Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling." Croatian journal of food science and technology 14, no. 2 (2022): 182–93. http://dx.doi.org/10.17508/cjfst.2022.14.2.03.

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he chocolate industry is constantly developing new products with different fillings, toppings, flavours, etc. Chocolates with alcoholic filling are popular, especially with young adults. In chocolates with alcoholic filling different kinds of thickeners can be used to increase the viscosity of the filling and make production easier. In this study, we examined cocoa shells, a by-product of the chocolate industry, as a new ingredient and thickener of an alcoholic filling. Chocolates with bitter herbal liqueur were produced in a ball mill with four different fillers. A comparison of guar gum and

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Koh, Wee Yin, Xiao Xian Lim, Eva Sheue Wen Teoh, Rovina Kobun, and Babak Rasti. "The Effects of Gamma-Aminobuytric Acid (GABA) Enrichment on Nutritional, Physical, Shelf-Life, and Sensorial Properties of Dark Chocolate." Foods 12, no. 1 (2023): 213. http://dx.doi.org/10.3390/foods12010213.

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Hypertension is the leading cause of cardiovascular disease and premature death worldwide. Gamma-aminobutyric acid (GABA) has potential in regulating hypertension. Cocoa beans are rich in GABA, but GABA is being destroyed during roasting of cocoa beans and chocolate production. This study aimed to develop GABA-enriched dark chocolate by partially replacing sugar syrup with pure GABA powder at concentrations of 0.05 (F1), 0.10 (F2), and 0.15% (F3). The chocolate samples were incorporated with GABA after the heating and melting process of cocoa butter to maintain the viability and functionality

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Ishak, Izzreen, Nur Ezzatul Balqish Ismail, Nabilah Shahiqah Yahaya, et al. "Reduction of Saturated Fat in Dark Chocolate using Sacha Inchi (Plukenetia volubilis) Oil Oleogel." Jurnal Gizi dan Pangan 19, Supp.1 (2024): 111–18. http://dx.doi.org/10.25182/jgp.2024.19.supp.1.111-118.

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This research studied the effectiveness of Sacha Inchi Oil Oleogel (SIOO) as a partial replacement for saturated fat in dark chocolate. Sacha inchi (Plukenetia volubilis) oil is high in polyunsaturated fatty acids (α-linolenic and linoleic acids) and a good source of tocopherols. This study prepared oleogels using sacha inchi oil as a base oil and food-grade beeswax as an oleogelator. Different percentages of SIOO (1%, 2.5% and 5.0%) were added in the dark chocolate. Dark chocolate without SIOO was used as a control. Fatty acid profile, total polyphenols, antioxidant activity and sensory evalu

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Nurwahyuni Nurwahyuni and Suriyanti Suriyanti. "Fried Chocolate Bread with Panir Flour untuk Tumbuh Kembang Anak Pada Pondok Pesantren Wihdatul Ulum Di Desa Bontokassi Kecamatan Parangloe Kabupaten Gowa." JURNAL AKADEMIK PENGABDIAN MASYARAKAT 2, no. 6 (2024): 139–49. http://dx.doi.org/10.61722/japm.v2i6.2814.

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Indonesia has a large population, especially children. Chocolate is almost liked by all groups. In addition to being delicious, chocolate also has various benefits forthe body, from improving mood to maintaining heart health. Starting from children, teenagers, to adults, many like to eat chocolate. In addition to its distinctive and delicious taste, chocolate also has health benefits. Chocolate is a processed cocoa bean that is roasted, ground, then formed into a liquid, paste, or in block form. Dark chocolate or dark chocolate contains antioxidants, vitamins, and minerals that are good for th

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Nurhayati, R., N. Zulfa, E. R. N. Herawati, and U. Laila. "Physicochemical, and microbiological characteristics of probiotic dark chocolate bar sweetened with palm sugar and coconut sugar." Food Research 6, no. 5 (2022): 97–107. http://dx.doi.org/10.26656/fr.2017.6(5).591.

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Dark chocolate is considered a nutritious food due to its high polyphenol and antioxidant activity. The improvement of chocolate functionality can be conducted by enriching it with probiotics. Replacement of sucrose in probiotics-enriched chocolate with palm or coconut sugar serves as a probiotic protective agent and increases its functional value. The addition of probiotics and sugar replacement will change the physical, chemical and microbiological properties of dark chocolate products. This research aimed to investigate the physical, chemical and microbiological characteristics of probiotic

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Zarić, Danica B., Marica B. Rakin, Maja Lj Bulatović, et al. "Rheological, Thermal, and Textural Characteristics of White, Milk, Dark, and Ruby Chocolate." Processes 12, no. 12 (2024): 2810. https://doi.org/10.3390/pr12122810.

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This study compares the rheological, thermal, and textural characteristics of four types of chocolate—white, milk, ruby, and dark—produced by the same manufacturer. White, milk, and ruby chocolates contain 36% fat, while dark chocolate has 39%. Cocoa content varies from 28% in white, 33% in milk, 47% in ruby, to 70% in dark chocolate. Rheological properties were assessed with a rotational rheometer, while density was measured with a gas pycnometer. Particle size distribution (PSD) was evaluated using laser diffraction, and thermal properties were analyzed with differential scanning calorimetry

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De Pelsmaeker, Sara, Juliette S. Behra, Xavier Gellynck, and Joachim J. Schouteten. "Detection threshold of chocolate graininess: machine vs human." British Food Journal 122, no. 9 (2020): 2757–67. http://dx.doi.org/10.1108/bfj-07-2019-0501.

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PurposeLiterature indicates that those solid chocolate particles cannot be detected by human beings that are smaller than a critical value between 25 and 35 µm. Chocolate containing particles larger than this range is thought to be perceived as grainy. However, there does not seem to be any publication which justifies this threshold. Hence, the main aim of this work is to determine if the threshold at which particles can be detected is indeed 30 µm.Design/methodology/approachThree dark chocolates containing solid particles of expected Dv,90 of 30 µm, 40 µm and 50 µm were produced. Particle Siz

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Ni, Zifeng, Shanhua Qian, Shuai Cheng, Liang Wang, and Feifei Xu. "Influence of Test Parameters on the Evaluation of Chocolate Silkiness Using the Tribological Method." Lubricants 10, no. 9 (2022): 217. http://dx.doi.org/10.3390/lubricants10090217.

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Silkiness is an extremely important attribute in high-end chocolate, and tribology is one of the commonly used methods of evaluating certain properties of the relevant food. In this study, based on three commercial chocolates of the same brand, the silky sensation was assessed by means of the professional sensation evaluation method. Artificial saliva was employed to obtain the mixed solutions with different chocolates, and their viscosity and coefficient of friction (CoF) were measured under different test parameters. The correlation of chocolate silkiness with the viscosities and average CoF

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Obatoye, A. O., S. O. Ogunwolu, and M. A. Idowu. "Quality evaluation of chocolate produced using soy-cow milk." Nutrition & Food Science 44, no. 1 (2014): 57–63. http://dx.doi.org/10.1108/nfs-07-2013-0078.

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Purpose – The purpose of this paper is to evaluate the effects of substituting cow milk with soy milk in the standard milk chocolate recipe on the physical, chemical and sensory qualities of milk chocolate and obtain the best ratio of substitution. Design/methodology/approach – Milk chocolates were produced by substituting the cow milk in the standard recipe with soy milk powder at different ratios of soy milk to cow milk. Physical and chemical analyses were carried out using the standard methods to evaluate the major raw materials and chocolate samples, and the sensory evaluation of the choco

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Gunaratne, Thejani M., Sigfredo Fuentes, Nadeesha M. Gunaratne, Damir D. Torrico, Claudia Gonzalez Viejo, and Frank R. Dunshea. "Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques." Foods 8, no. 7 (2019): 243. http://dx.doi.org/10.3390/foods8070243.

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Facial expressions are in reaction to basic tastes by the response to receptor stimulation. The objective of this study was to assess the autonomic nervous system responses to basic tastes in chocolates and to identify relationships between conscious and unconscious responses from participants. Panelists (n = 45) tasted five chocolates with either salt, citric acid, sugar, or monosodium glutamate, which generated four distinctive basic tastes plus bitter, using dark chocolate. An integrated camera system, coupled with the Bio-Sensory application, was used to capture infrared thermal images, vi

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Vaishnavi, Gawande* Sakshi Tayade Aditi Tikait Swati Deshmukh. "Anti-Diabetic Chocolate: Formulation And Evaluation of Antidiabetic Chocolate from Herbal Extract of Fenugreek, Guava and Jamun." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 1950–61. https://doi.org/10.5281/zenodo.15388367.

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The chocolate is product which love every age person to eat but due to health issues like obesity, high blood pressure, coronary artery disease, diabetes etc, doctor restrict patient to take chocolate. So, objective of present research was to formulate the medicated chocolate keeping note of health issuesto prevent the Diabetes and make patient convenient to eat chocolate. The aim of the present study was to formulate medicated chocolate containing herbal ingredients aimed at preventing diabetes and providing diabetic patients with a convenient chocolate option. Fenugreek is rich in antioxidan

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de Graaf, Jacqueline, Pernette R. W. de Sauvage Nolting, Marjel van Dam, et al. "Consumption of tall oil-derived phytosterols in a chocolate matrix significantly decreases plasma total and low-density lipoprotein-cholesterol levels." British Journal of Nutrition 88, no. 5 (2002): 479–88. http://dx.doi.org/10.1079/bjn2002690.

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In a randomized, double-blind, placebo-controlled trial we evaluated the effect of dietary chocolates enriched with a wood-based phytosterol–phytostanol mixture, containing 18% (w/w) sitostanol, compared with placebo dietary chocolates in seventy subjects with primary hypercholesterolaemia (total cholesterol levels below 8 mmol/l). For 4 weeks, participants consumed three servings of the phytosterol-enriched chocolate/d that provided 1·8 g unesterified phytosterols/d or a placebo chocolate in conjunction with a low-fat, low-cholesterol diet. Plasma total and LDL-cholesterol levels were statist

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Faccinetto-Beltrán, Paulinna, Andrea R. Gómez-Fernández, Arlette Santacruz, and Daniel A. Jacobo-Velázquez. "Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives." Foods 10, no. 9 (2021): 2065. http://dx.doi.org/10.3390/foods10092065.

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Consumer demand for healthier foods with improved taste and convenience has urged the food industry to develop functional foods added with bioactive ingredients that can supplement basic nutrition (food supplement) or exert a pharmacological effect (nutraceuticals). Chocolate could be used as an ideal carrier to deliver bioactive ingredients, mainly due to its high acceptability by consumers. However, a drawback of using chocolate as functional food is its high sugar content, which impedes its commercialization with the diabetic population. Therefore, there is need to develop sugar-free chocol

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Hidayat, Hety Handayani, and Nur Wijayanti. "Product Development Model for Tempe Chocolate Chips Based on Costumer Preferences in Banjarnegara, Central Java, Indonesia." Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, no. 1 (2021): 25–32. http://dx.doi.org/10.21776/ub.industria.2021.010.01.3.

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Abstract This study aims to determine the attributes and categories that are important in product development and its model to obtain appropriate design recommendations based on consumer preferences using Quantification Theory Type 1 (QTT1). The number of respondents involved was 250 respondents in Banjarnegara Regency who were selected on purposive sampling. Respondents were asked to rate the level of preference for 14 samples of chocolate tempe chips. The results of the identification of attributes and categories that affect preferences obtained seven attributes and 19 categories, namely sha

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Luccas, Valdecir, Élida Castilho Bonomi, and Theo Guenter Kieckbusch. "Caracterização comparativa entre chocolates ao leite formulados com gordura de leite anidra e com estearina de gordura de leite." Brazilian Journal of Food Technology 17, no. 2 (2014): 130–38. http://dx.doi.org/10.1590/bjft.2014.020.

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O chocolate ao leite é uma suspensão de partículas muito finas (até 25 µm) de cacau, sólidos do leite e açúcar, envolvidas por uma fase gordurosa composta de manteiga de cacau e gordura de leite. A gordura de leite é um complexo lipídico constituído por cerca de 400 diferentes ácidos graxos, formando assim uma imensa variedade de triacilgliceróis, que tendem a interagir com a manteiga de cacau. Este trabalho teve como objetivos avaliar e comparar as propriedades reológicas, o índice de brancura e a tensão de ruptura de chocolate ao leite padrão - formulado com gordura de leite anidra - e de ch

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Rezende do Nascimento, Sarah do, Leonardo Rodrigues De Jesus, Jéssyca Santos Silva, Danilo José Machado De Abreu, Clarissa Damiani, and Fernanda Salamoni Becker. "DESENVOLVIMENTO E ANÁLISE SENSORIAL DE CHOCOLATES EM BARRA ADICIONADOS DE POLPA DE GABIROBA DESIDRATADA." DESAFIOS - Revista Interdisciplinar da Universidade Federal do Tocantins 6, Especial (2019): 100–109. http://dx.doi.org/10.20873/uft.2359365220196especialp100.

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A Gabiroba (Campomanesia spp.), um fruto nativo do cerrado, possui sabor adocicado, polpa suculenta sendo amplamente empregada na produção de doce, sorvete, licor e outros produtos. Objetivou-se, neste trabalho, utilizar a polpa de gabiroba no desenvolvimento de barras de chocolate, adicionando polpa desidratada de gabiroba, e verificar sua aceitação por meio da realização de análise sensorial. Foram elaboradas duas formulações de barras de chocolates, utilizando na primeira blend de chocolate ao leite e chocolate amargo, e na segunda chocolate branco. Realizou-se análise sensorial quantitativ

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Godočiková, Lucia, Eva Ivanišová, Grzegorz Zaguła, et al. "Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates." Molecules 25, no. 16 (2020): 3648. http://dx.doi.org/10.3390/molecules25163648.

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The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate f

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chacón Ortiz, Clorinda Yordana, Pati Llanina Mori Culqui, and Segundo Grimaldo Chavez. "Antioxidantes y polifenoles totales de chocolate negro con incorporación de cacao (Theobroma cacao L.) crudo." Revista de Investigaciones Altoandinas - Journal of High Andean Research 23, no. 4 (2021): 266–73. http://dx.doi.org/10.18271/ria.2021.331.

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Cocoa and its main derivative, chocolate, are an important source of antioxidant compounds for human nutrition. Polyphenols are the main antioxidants present in chocolate and are affected by the industrialisation processes of cocoa beans. In this regard, the effect of incorporating raw cocoa during the final stage of the refining process on the antioxidant capacity and phenolic content of dark chocolate was studied. For this purpose, dark chocolates (70%) were made with the incorporation of raw cocoa paste (10, 20 and 30% w/w) in the final refining stage. The antioxidant capacity of all the tr

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Orihuela-Rivera, Carmen Adela, Gabriela Cristina Chire, and María Rosario Calixto-Cotos. "Antioxidants properties of chocolates sold in Peru." Acta Agronómica 67, no. 4 (2018): 479–85. http://dx.doi.org/10.15446/acag.v67n4.71357.

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The goals of this paper were to evaluate total polyphenol content (TPC), total flavonoid content (TFC), anti-oxidant capacity (AC) and reducing power (RP) of eight dark chocolates that are sold in Peru. Imported and domestic chocolate samples containing between 50% and 74% cacao were defatted. Defatted chocolate (DCh) was separated and treated to extract phenolic compounds. The TPC and AC were determined by using the Folin-Ciocalteu reagent and two in vitro models based on the free-radical capturing capacity DPPH and ABTS. The RP was evaluated by using the potassium pherricyanide method; in th

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He, Xiyu. "Cocoa butter and replacement in compound coatings and effect on the coatings rheological profile." Theoretical and Natural Science 33, no. 1 (2024): 99–104. http://dx.doi.org/10.54254/2753-8818/33/20240853.

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Cocoa butter is a crucial component in chocolate and compound coatings, significantly influencing their physicochemical properties, which, in turn, affect the viscosity and cooling rate of the coatings. This impact is vital in the formulation and storage of coatings, affecting their flow behavior, texture, and stability. Research has shown that the inclusion of coconut oil as a cocoa butter substitute in chocolate results in a reduction in the chocolates viscosity. This is attributed to the lower viscosity of coconut oil, primarily due to its lauric acid content. This experiment utilized the B

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Sena, Marliana Amorim, and Rafaella Maria Monteiro Sampaio. "Elaboração de um chocolate enriquecido com fibras da farinha da casca do maracujá." Nutrivisa - Revista de Nutrição e Vigilância em Saúde 4, no. 1 (2022): 6–12. http://dx.doi.org/10.59171/nutrivisa-2017v4e8920.

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Objetivo: Elaborar e analisar a aceitação de chocolates enriquecidos com fibras da farinha da casca do maracujá. Metodologia: Foi realizado um estudo do tipo transversal, quantitativo, de caráter experimental. Na coleta de dados, os provadores responderam formulários contendo as escalas: de frequência de consumo, de ordenação-preferência de amostra, hedônica e de intenção de compra. As amostras foram servidas de forma aleatória, codificadas com números de quatro dígitos. Foram elaborados quatro tipos de chocolate: formulação padrão, sem adição da farinha da casca do maracujá, e formulações com

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Muda, Haris, and Nuri Aslami. "FACTORS INFLUENCING BRAND IMAGE TO SILVERQUEEN CHOCOLATE PURCHASE DECISIONS." Journal Of Social Research 1, no. 5 (2022): 371–76. http://dx.doi.org/10.55324/josr.v1i5.102.

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Background: The chocolate industry is one of the industries whose opportunities are quite large with increasing competition. Various chocolate brands such as Silverqueen, Cadbury, Toblerone, and others are trying to compete in the chocolate market.  Objective: To find out the factors that influence the decision in the purchase of Silverqueen chocolate on PT. Mas Permai City branch of Pekanbaru city.  Methods: This research uses a quantitative approach with primary data sources from interview results and secondary data from company data. The data is then analyzed with qu

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Khemacheevakul, Khemiga, John Wolodko, Ha Nguyen, and Wendy Wismer. "Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates." Foods 10, no. 9 (2021): 2082. http://dx.doi.org/10.3390/foods10092082.

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Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness intensity, and acceptance of prototype sugar-reduced and non-sugar-reduced 3D printed chocolates. A consumer panel (n = 72) evaluated the sensory profiles of six-layered chocolates. Sensory profiles were determined by temporal dominance of sensations (TDS), overall sweetness by a five-point intensity scale, overall liking by the nine-point hedonic scale

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Shahanas, E., Seeja Thomachan Panjikkaran, C. L. Sharon, et al. "Physico Chemical Properties of Chocolates and its Variability with Process Conditions." Indian Journal of Nutrition and Dietetics 57, no. 1 (2020): 73. http://dx.doi.org/10.21048/ijnd.2020.57.1.24195.

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Cocoa (Theobroma cacao L) is the only source of fashionable delicacy “Chocolate”. However, reduction in quality of processed beans due to accumulation of free fatty acid is a major problem. It is expected that the free fatty acid content must be less than 1.75 % in dry cocoa beans and chocolates. The small scale processors can not reach to the standards of chocolates of multinational companies. The study standardised a protocol for time (7, 9 and 11 hours) and temperature (600C and 700C) of tempering and conching in chocolate making. The physico chemical analysis and sensory evaluation of the

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Lirag, Ma Teresa B., and Ramona Isabel S. Ramirez. "Setting the Sweet Spot: Price Determination for Local Chocolates in the Philippines." Journal of Economics, Management and Trade 30, no. 4 (2024): 46–56. http://dx.doi.org/10.9734/jemt/2024/v30i41204.

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A research study was conducted to assess the price sensitivity and determine the optimal pricing strategy of locally produced chocolate in Bicol region, Philippines. Selected respondents were interviewed composed of cacao farmers, processors/entrepreneurs and chocolate consumers using purposive random sampling procedure. They were from different location and provinces who have knowledge on cacao production and consumption. Data were gathered using survey questionnaire and key informant interview (KII) based on Van Westendorp Price Sensitivity Meter tool. Result of the study showed that the acc

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Ramadhanti, N. E., A. Abrori, and N. Ekantari. "Projective mapping of preferences on milk and dark chocolate bar fortified nanocapsules Arthrospira carotenoid." IOP Conference Series: Earth and Environmental Science 919, no. 1 (2021): 012031. http://dx.doi.org/10.1088/1755-1315/919/1/012031.

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Abstract The characteristics in milk or dark chocolate Arthrospira products require testing before the product is released to the market. The purpose of this study was to use the Projective Mapping (PM) method to determine the characteristics and preferences of consumers toward milk or dark chocolate Arthrospira carotenoid products compared to commercial milk or dark chocolate products on the market, and to analyze the factors that can influence consumers’ purchasing intention. The chocolate samples tested were Arthospira milk chocolate and ten commercial milk chocolate samples (SQ, DF, LD, DV

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Mielmann, Annchen, Neoline Le Roux, and Innike Taljaard. "The Impact of Mood, Familiarity, Acceptability, Sensory Characteristics and Attitude on Consumers’ Emotional Responses to Chocolates." Foods 11, no. 11 (2022): 1621. http://dx.doi.org/10.3390/foods11111621.

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Studies on emotions linked to sensory characteristics to understand consumers’ choice behaviour have grown in number rapidly. Internal consumer behaviour variables, namely mood, familiarity, acceptability, and attitude (MFAA), have been found to influence emotional response. The aim of this paper was to determine the impact of MFAA on consumers’ emotional responses towards chocolate as well as the effect of the sensory characteristics of chocolate on consumers’ emotional responses. Upon ethical approval, three chocolates were selected by a trained sensory panel based on 14 sensory attributes r

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Hinojosa-González, Juan José, Santiago Moisés Gallegos-Tintoré, Arturo Francisco Castellanos-Ruelas, Luis Antonio Chel-Guerrero, and David Abram Betancur-Ancona. "Development of dark chocolate with inulin and sweetened with stevia extract obtained by pressurized hot water." Revista Colombiana de Investigaciones Agroindustriales 11, no. 2 (2024): 32–47. http://dx.doi.org/10.23850/24220582.6447.

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Because of its taste, texture, and aroma, chocolate is consumed as a way to generate pleasant sensations. Due to its high caloric density, moderate consumption is recommended. Seeking to offer the benefits of this product to a more selective public, the aim of this research was to determine the chemical composition and sensory properties of a sugar-free dark chocolate added with inulin and sweetened with stevia extract obtained by pressurized hot water, which was compared with a commercial dark chocolate and accompanied by a sensory analysis of the samples. A completely randomized statistical

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Shandrivska, O., and K. Atamanchuk. "RESEARCH OF THE MARKET OF CHOCOLATE AND CHOCOLATE PRODUCTS IN THE WORLD." Journal of Lviv Polytechnic National University. Series of Economics and Management Issues 8, no. 1 (2024): 43–61. http://dx.doi.org/10.23939/semi2024.01.043.

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Purpose. The aim of the work is to present the results of a comprehensive analysis of the world market of chocolate products. Research methods.To achieve the goal of the research, the article uses a set of scientific methods, in particular: comparative and statistical analysis – to study the peculiarities of the development of the world market of chocolate products; problem-oriented – to identify the main problems of the economic development of the chocolate market and identify the factors affecting it; statistical analysis – for the interpretation of the global production of cocoa beans in th

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Oliveira, Barbara, Kaja Falkenhain, and Jonathan P. Little. "Sugar-Free Dark Chocolate Consumption Results in Lower Blood Glucose in Adults With Diabetes." Nutrition and Metabolic Insights 15 (January 2022): 117863882210769. http://dx.doi.org/10.1177/11786388221076962.

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Diabetes is characterized by an impaired ability to appropriately control blood glucose. Postprandial hyperglycemia, in particular, is associated with complications in people with type 1 diabetes (T1D) and type 2 diabetes (T2D). The objective of this study was to determine how sugar-free dark chocolate sweetened with stevia, erythritol, and inulin impacts postprandial blood glucose levels in individuals with diabetes compared to conventional dark chocolate. In a randomized crossover design, 13 participants consumed 1 bar (34 g) of sugar-free dark chocolate or 1 bar (34 g) of conventional dark

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Thamrin, Imran, Muh Ruslan Yunus, and Alfrida Lulung Sampe Barra. "SIMPLE VIBRATING TABLE FOR CHOCOLATE MOULDING." Jurnal Industri Hasil Perkebunan 13, no. 2 (2018): 151–57. http://dx.doi.org/10.33104/jihp.v13i2.4222.

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This work deals with design of a simple vibrating table prototype for chocolate moulding. Designed for small scale and home made chocolate industry, the main components of the equipment are a 50 x 40 cm vibration table, a 1 HP vibration electric motor, four 7 inch dia. rubber vibration supports, a vibration control system with frequrecies from 0 to 50 Hz, and a frame. The table heigh is 60 cm. Experiments for chocolate moulding using the equipment were conducted to form 2 x 15 pieces of chocolate bars (weighted 22 gram) from dark and milk chocolates, respectively. Vibration frequencies were se

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van Zyl, Telana, Annchen Mielmann, and Neoline le Roux. "Development of Emotion Lexicons to Describe Sugar-Free Chocolate According to Consumers’ PROP Taster Status." Applied Sciences 13, no. 24 (2023): 12994. http://dx.doi.org/10.3390/app132412994.

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Taste sensitivity can have a significant impact on consumers’ food choices. Consumers’ taster status and emotions can be guided by sensory information of sugared products. This paper aimed to develop emotional lexicons for sugar-free chocolates based on consumers’ taster status applying the check-all-that-apply (CATA) methodology. South African respondents’ (n = 153) bitter perception was evaluated with n-propylthiouracil (PROP) paper strips. Respondents received one sugar-free dark chocolate and one sugar-free milk chocolate and completed an electronic questionnaire. Respondents mainly purcha

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