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Статті в журналах з теми "Chocolate Composition"
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Jabeen, Mussarat, Marryam Imran, Ayesha Nawab, Ayesha Ihsan, Amna Ajmal, Sadia Mubeen, Sajida Parveen, Wania Adan, Ansa Madeeha Zafar, and Noreen Aslam. "Physicochemical Analysis of Different Brands of Chocolates and Their Comparative Studies." FRONTIERS IN CHEMICAL SCIENCES 1, no. 2 (December 31, 2020): 1–8. http://dx.doi.org/10.52700/fcs.v1i2.7.
Повний текст джерелаАнотація:
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 of all chocolates are 6-9 depend on the concentration of cocoa which is same as reported in literature. All the chocolates contain high amount of fats, sugar and carbohydrates. Protein is present in excess amount in Chocolate chips and Snickers while Smarties, Sonnet and Novella contain small amount of protein but absent in rest of chocolate samples. None of the chocolate sample contain traces of alcohol. All chocolates contain calcium except Nutella, Now and Toblerone (black) while magnesium is only present in Smarties. All chocolates contain nickel except Sonnet and Now, zinc is absent in Sonnet, Now, Smarties and Nutella whileiron is only present in Dairy milk and chocolate chips. Some samples like Dairy milk, Chocolate chip, Toblerone (black), Snickers and Toblerone (sweet) contain traces of caffeine which act as stimulant and reduced liver damage. From the given results it is also confirmed that chocolates contain important ingredients which are helpful for proper body functioning.
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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 (January 18, 2023): 1274. http://dx.doi.org/10.3390/app13031274.
Повний текст джерелаАнотація:
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 characterized by a higher content of total phenolic compounds (22.08 mg GAE/g in raw chocolate and 9.25 and 7.87 mg GAE/g in commercial chocolates, respectively), had a a higher content of total flavonoids (8.75 mg ECE/g in raw chocolate and 4.43 mg/g and 3.83 mg ECE/g in commercial chocolates, respectively), and also had a higher total antioxidant activity (172.16 μM TE/g in raw chocolate and 132.60 and 63.76 μM TE/g in commercial chocolates, respectively). In the sensory assessment, raw chocolate received lower ranks than commercial chocolates, especially in the case of the most important discriminant in the entire evaluation, i.e., taste, which was unquestionably related to the lower content of carbohydrates. However, currently, it is necessary to reduce the consumption of sugar, which, when excessively present in the diet, is the cause of many diseases. However, in the sensory evaluation for the criteria “external appearance—shape” and “external appearance—surface condition,” the raw chocolate received the highest marks.
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Lončarević, Ivana, Biljana Pajin, Jovana Petrović, Ivana Nikolić, Nikola Maravić, Đurđica Ačkar, Drago Šubarić, Danica Zarić, and Borislav Miličević. "White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics." Molecules 26, no. 19 (September 29, 2021): 5908. http://dx.doi.org/10.3390/molecules26195908.
Повний текст джерелаАнотація:
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 physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
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Beards, Emma, Kieran Tuohy, and Glenn Gibson. "A human volunteer study to assess the impact of confectionery sweeteners on the gut microbiota composition." British Journal of Nutrition 104, no. 5 (April 7, 2010): 701–8. http://dx.doi.org/10.1017/s0007114510001078.
Повний текст джерелаАнотація:
Sweeteners are being sourced to lower the energetic value of confectionery including chocolates. Some, especially non-digestible carbohydrates, may possess other benefits for human health upon their fermentation by the colonic microbiota. The present study assessed non-digestible carbohydrate sweeteners, selected for use in low-energy chocolates, for their ability to beneficially modulate faecal bacterial profiles in human volunteers. Forty volunteers consumed a test chocolate (low-energy or experimental chocolate) containing 22·8 g of maltitol (MTL), MTL and polydextrose (PDX), or MTL and resistant starch for fourteen consecutive days. The dose of the test chocolates was doubled every 2 weeks over a 6-week period. Numbers of faecal bifidobacteria significantly increased with all the three test treatments. Chocolate containing the PDX blend also significantly increased faecal lactobacilli (P = 0·00 001) after the 6 weeks. The PDX blend also showed significant increases in faecal propionate and butyrate (P = 0·002 and 0·006, respectively). All the test chocolates were well tolerated with no significant change in bowel habit or intestinal symptoms even at a daily dose of 45·6 g of non-digestible carbohydrate sweetener. This is of importance not only for giving manufacturers a sugar replacement that can reduce energetic content, but also for providing a well-tolerated means of delivering high levels of non-digestible carbohydrates into the colon, bringing about improvements in the biomarkers of gut health.
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Fayeulle, Noémie, Sébastien Preys, Jean-Michel Roger, Renaud Boulanger, Clotilde Hue, Véronique Cheynier, and Nicolas Sommerer. "Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans." Metabolites 10, no. 8 (July 29, 2020): 311. http://dx.doi.org/10.3390/metabo10080311.
Повний текст джерелаАнотація:
Chocolate quality is largely due to the presence of polyphenols and especially of flavan-3-ols and their derivatives that contribute to bitterness and astringency. The aim of the present work was to assess the potential of a quantitative polyphenol targeted metabolomics analysis based on mass spectrometry for relating cocoa bean polyphenol composition corresponding chocolate polyphenol composition and sensory properties. One-hundred cocoa bean samples were transformed to chocolates using a standard process, and the latter were attributed to four different groups by sensory analysis. Polyphenols were analyzed by an ultra-high-performance liquid chromatography (UPLC) system hyphenated to a triple quadrupole mass spectrometer. A multiblock method called a Common Component and Specific Weights Analysis (CCSWA) was used to study relationships between the three datasets, i.e., cocoa polyphenols, chocolate polyphenols and sensory profiles. The CCSWA multiblock method coupling sensory and chocolate polyphenols differentiated the four sensory poles. It showed that polyphenolic and sensory data both contained information enabling the sensory poles’ separation, even if they can be also complementary. A large amount of variance in the cocoa bean and corresponding chocolate polyphenols has been linked. The cocoa bean phenolic composition turned out to be a major factor in explaining the sensory pole separation.
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Godočiková, Lucia, Eva Ivanišová, Grzegorz Zaguła, Luis Noguera-Artiaga, Ángel A. Carbonell-Barrachina, Przemysław Łukasz Kowalczewski, and Miroslava Kačániová. "Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates." Molecules 25, no. 16 (August 11, 2020): 3648. http://dx.doi.org/10.3390/molecules25163648.
Повний текст джерелаАнотація:
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 from blend cocoa mass. The highest antioxidant activity measured by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids’ content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.
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Barišić, Veronika, Jovana Petrović, Ivana Lončarević, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Kristina Doko, Marijana Blažić, and Đurđica Ačkar. "Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge." Sustainability 13, no. 5 (March 1, 2021): 2620. http://dx.doi.org/10.3390/su13052620.
Повний текст джерелаАнотація:
Recently, the enrichment of chocolate has become a very interesting topic, along with the management of food industry by-products, such as cocoa shells. Cocoa shells could be a great raw material for the cocoa industry, both for economical reasons (maximized utilization of cocoa beans) and for their functional properties (increased fiber content). In this research, we used untreated and high-voltage electrical discharge (HVED)-treated cocoa shells in the production of chocolate. Different proportions of cocoa mass were replaced with cocoa shells to produce dark and milk chocolates in a ball mill. Additionally, dark chocolate with 15% and milk chocolate with 5% of shells were chosen for further research and to study the alteration of the composition. The rheology, particle size distribution, hardness, and color were determined for all the prepared samples. Treated cocoa shells provided chocolates with inferior physical properties compared to chocolates with untreated shells. Therefore, untreated cocoa shells were selected for further analysis. The addition of both treated and untreated cocoa shells resulted in softening and darkening of samples, which could have a positive effect for consumers. On the other hand, the particle size distribution and rheology were negatively affected. Further research is needed to find a solution for these problems.
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Barišić, Veronika, Milica Cvijetić Stokanović, Ivana Flanjak, Kristina Doko, Antun Jozinović, Jurislav Babić, Drago Šubarić, Borislav Miličević, Ines Cindrić, and Đurđica Ačkar. "Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition." Molecules 25, no. 22 (November 23, 2020): 5470. http://dx.doi.org/10.3390/molecules25225470.
Повний текст джерелаАнотація:
Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters; however, additional research is needed to reveal exact mechanisms and implications.
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Divya, V., D. Baskaran, and K. S. Gnanalaksshmi. "Standardization of Optimal Level of Coconut Variants in Chocolates Based on Consumer Acceptance." Current Research in Nutrition and Food Science Journal 5, no. 1 (March 20, 2017): 36–42. http://dx.doi.org/10.12944/crnfsj.5.1.05.
Повний текст джерелаАнотація:
A study was carried out to produce chocolates from coconut variants viz, coconut oil, coconut cream and coconut milk as a substitute for cocoa butter. The chocolate prepared with 40% cocoa butter was taken as control. The preliminary trials were conducted with different composition of ingredients for the optimization of the level of substitution of coconut variants. Cocoa butter substituted at the levels of 10 %, 20 % and 30 % by coconut oil, coconut cream and coconut milk respectively were optimized based on the consumer acceptance. The raw materials used in the fabrication of chocolate were subjected to analysed for Peroxide value (PV), Acid Value (AV) and Free Fatty Acid (FFA) content and were found to have desirable oxidative stability.
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Polynkova, N. E. "MARKET, CONSUMER PREFERENCES AND COMPETITIVENESS ESTIMATION OF CHOCOLATE." Education and Science without Limits: Fundamental and Applied Researches, no. 10 (November 25, 2019): 209–12. http://dx.doi.org/10.36683/2500-249x-2019-10-209-212.
Повний текст джерелаАнотація:
In the article the analysis of Russian chocolate market is carried out. Consumer chocolate preferences are studied and its competitiveness is estimated. Increase in the share of chocolate market is revealed. It is noted, that the most significant characteristics of chocolate for consumers are flavour and composition naturalness.
Дисертації з теми "Chocolate Composition"
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Turner, Jennifer A. "Effect of processing and composition on flavour generation in chocolate crumb systems." Thesis, University of Nottingham, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289439.
Повний текст джерела
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Spada, Fernanda Papa. "Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16082017-091728/.
Повний текст джерелаАнотація:
Jackfruit seeds are an under-utilized waste in many tropical countries. In this work, we demonstrated the potential of roasted jackfruit seeds to generate chocolate aroma for use as a cocoa substitute in foodstuffs. Twenty-seven different flours were produced from a hard pulp variety of jackfruit by drying (DJS), acidifying (AJS), or fermenting (FJS) the seeds prior to roasting under different time/temperature combinations. The chocolate aroma of groups of four flours were ranked by a sensory panel (n=162) and response surface methodology was used to identify optimum conditions for producing chocolate aroma. Pyrazines were analyzed instrumentally as markers of chocolate aroma, while moisture, pH, and color were also monitored. The best chocolate aroma was produced in three jackfruit seed flours: DJS, AJS, and FJS. Volatile and semi-volatile compound contents were evaluated by GC-MS, GC-O, and SPE-GC in these three jackfruit seed flours and their profiles were compared with the profile of cocoa powder. These flours were also evaluated for their solubility, swelling power, wettability, apparent density, viscosity, sensory preference, and intensity of chocolate aroma. The central composite design was used to optimize the solubility and swelling power. Water temperature and time to flour exposition were the response variables. Owing to their differing volatile compositions, two different flours (DJS and FJS) were applied in six cappuccino formulations with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours. The consumers acceptance of cappuccinos (n=126) and the quantitative descriptive analysis (QDA) were used to describe the preparations. Physicochemical properties in cappuccino formulations were also evaluated. The greatest relative concentration of pyrazines (p<=0.05) was formed in dry, acidified, and fermented flour when we used 156, 165, and 154°C, respectively. Clearly, fermentation is necessary to improve the chocolate aroma of jackfruit seeds, and it is possible to select the best roasting conditions for each treatment to optimize the sensory perception of chocolate aroma. These optimal treatment conditions were found to be 171°C for 47 min in DJS, 180°C for 40 min in AJS, and 154°C for 35 min in FJS. FJS had higher solubility and wettability than other flours. The viscosities of jackfruit seed flours were low with high solubility, properties that are desirable in cocoa powder (CP). Chocolate aroma was most intense for FJS. Therefore, jackfruit seed flours have technological properties and chocolate aroma similar to or better than CP and commercial chocolate (CC). For cappuccino formulations, 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, and there was no change in sensory acceptability or technological properties. The principal component analysis of QDA explained 90% of variance. The primary characteristics of cappuccinos made with dry jackfruit seeds were cappuccino, chocolate, cinnamon, and coffee aromas, and cappuccino and chocolate tastes. Indeed, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet.As sementes de jaca são subaproveitadas em muitos países tropicais. Neste estudo, foi possível demonstrar que as sementes de jaca torrada possuem potencial para produzir aroma de chocolate e podem ser utilizada como um substituto do cacau em alimentos processados. Vinte e sete farinhas foram produzidas com a semente de jaca da variedade dura através de secagem (DJS), acidificação (AJS), ou fermentação (FJS) as sementes foram submetidas sob diferentes combinações de tempo e temperatura de torra. O aroma de chocolate quanto aos grupos de farinha foram avaliados sensorialmente por painel (n=162) e a metodologia superfície de resposta foi utilizada para identificar a melhor condição para produzir aroma de chocolate. As pirazinas foram instrumentalmente analisadas como marcadores do aroma de chocolate. Assim como, umidade, pH e cor também foram monitorados. O melhor aroma de chocolate foi produzido para as três farinhas de semente de jaca: DJS, AJS e FJS. Compostos voláteis e semi-volateis foram avaliados utilizando GC-MS; GC-O e SPE-GC nesses três tratamentos as farinhas de sementes de jaca seus perfis foram comparados com o perfil do cacau em pó. Essas farinhas foram também avaliadas quanto sua solubilidade, molhabilidade, densidade aparente, viscosidade, preferência sensorial e intensidade do aroma de chocolate. O delineamento com ponto central foi utilizado para otimizar a solubilidade e o poder de absorção. As variáveis respostas foram temperatura da água e tempo de exposição da farinha. Devido a sua composição diferenciada quanto aos compostos voláteis, duas diferentes farinhas (DJS e FJS) foram aplicadas em seis formulações de cappuccino com 50, 75 e 100% de substituição do pó de cacau por farinha de semente de jaca. A aceitação dos cappuccinos pelos consumidores (n=126) e a análise quantitativa descritiva (ADQ) foram utilizadas para descrever as preparações. Propriedades físico-químicas das formulações de cappuccino também foram avaliadas. A maior concentração relativa de pirazinas foi formada em farinhas seca, acidificada e fermentada quando utilizado 156, 165 e 154°C, respectivamente. Claramente a fermentação é necessária para melhorar o aroma de chocolate da farinha de semente de jaca, foi possível selecionar a melhor condição de torração para cada tratamento quanto à percepção sensorial do aroma de chocolate. Essas condições ótimas foram encontradas como 171°C para 47 minutos para farinha seca; 180°C durante 40 minutos para as sementes acidificadas e 154°C durante 35 minutos para as farinhas fermentadas com alta solubilidade e molhabilidade em comparação com as demais farinhas. A viscosidade da farinha de semente de jaca foi baixa com alta solubilidade o que é desejável para o cacau em pó (CP). O aroma de chocolate foi mais intenso para FJS. Assim, as farinhas de semente de jaca tiveram propriedades tecnológicas e aroma de chocolate similar ou melhor que CP e de chocolate comercial (CC). Para as formulações de cappuccino 50 e 75% de pó de cacau foram substituídas por farinha de semente de jaca seca, e não houve mudança na aceitabilidade sensorial e nas propriedades tecnológicas A análise de componentes principais para ADQ explicou 90% da variância. A principal característica dos cappuccinos feitos com semente de jaca seca quanto ao aroma foram cappuccino, chocolate, canela e café e cappuccino e chocolate para o sabor. Assim, a farinha de semente de jaca seca é um substituto inovador do pó de cacau, este pode ser utilizado em preparações alimentícias, consequentemente este resíduo agroindustrial pode ser incorporado como ingrediente comum na dieta humana.
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Afoakwa, Ohene Emmanuel. "Dark chocolate : effects of particle size distribution and composition on physical qualities and flavour volatiles release." Thesis, University of Strathclyde, 2008. http://oleg.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=24296.
Повний текст джерелаАнотація:
Rheological, texture and melting properties of dark chocolates were studied varying particle size distribution (PSD) [D₉₀ (90% finer than this size) of 18, 25, 35 and 50 µm], fat (25, 30 and 35%) and lecithin (0.3 and 0.5%) contents. Fat pre-crystallisation systems during tempering and fat bloom development were also investigated, and influences on product microstructure, texture, appearance (colour and gloss) and melting characteristics elucidated. Flavour volatile release from varying product matrices were characterised and quantified. Rheological, textural and melting properties were examined quantitatively using Haake rheometer, texture analyzer and differential scanning calorimetry respectively; surface colour and gloss with a HunterLab Colorimeter and Gloss meter respectively; microstructures by light, stereoscopic binocular and scanning electron microscopy; and flavour volatiles quantified by GC-MS and GC-Olfactometry. Multivariate regression, correlation and principal component analyses were employed to explore interrelationships among the rheological, textural and melting characteristics. The PSD, fat and lecithin contents significantly affected all rheological and textural parameters, with significant interactions among factors. Increasing particle size reduced all rheological and textural parameters with greatest effects noted with 25% fat and 0.3% lecithin, which reduced with increasing fat and lecithin contents. Statistical analyses revealed that fat exerted the greatest effect on variability in rheological, textural, melting properties and appearance followed by PSD and lecithin. Microstructures revealed wide variations in crystalline network structure and inter-particle interaction strengths related to PSD, fat content and temper regimes. Correlation (r = 0.78-0.99) and regression coefficients (R² = 0.59-0.99) suggested rheological, textural and melting index parameters had inter-relationships predictive of character. Effects of temper regime were noted with varied influences on product character, and hypotheses proposed for mechanisms of bloom development in under-tempered products. Finally, flavour-active volatiles were characterised and their release quantified with data suggesting potential effects of matrix structure and lipophilic-flavour interactions.
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Forsyth, Ashley T. "Effects of Fat-Free and 2% Chocolate Milk on Strength and Body Composition Following Resistance Training." Scholar Commons, 2010. https://scholarcommons.usf.edu/etd/1633.
Повний текст джерелаАнотація:
Nutrition and recovery go hand in hand. After a resistance training workout, it is extremely important for athletes to rebuild and refuel their bodies with the proper nourishment to obtain maximal results. In doing so, they consume different recovery aids or ergogenic aids for gains in muscle mass, an aid in hydration, and a speedy recovery. Ergogenic aids can include many things (i.e., improved equipment, training program), but one of the most popular types of ergogenic aids is nutritional supplements such as protein, carbohydrates, creatine, and vitamins. A nutritional supplement that has recently grown in popularity is chocolate milk. Currently, no studies exist comparing the effects of fat-free chocolate milk and 2% chocolate milk on muscular strength and body composition in collegiate softball players. The purpose of this study will be to determine the effects of fat-free and 2% chocolate milk ingestion on body composition and muscular strength following eight weeks of resistance training. In a randomized (matched according to strength and bodyweight), double blind experimental design, 18 female, collegiate softball players (18.5 +_ .7 yrs; 65.7 +_ 1.8 inches; 156.2 +_ 21.6 lbs) ingested either fat-free chocolate milk or 2% chocolate milk immediately after resistance exercise workouts for an 8-week period. Dependent variables included body fat percentage, lean muscle mass, bench press 1RM, and leg press 1RM. Data was analyzed via a paired samples t-test (to detect difference across both groups over the 8-week training period) and an independent samples t-test (to detect differences between the groups) using SPSS for Windows 15.0. No statistically significant differences were found in bench press strength, leg press strength, body fat %, and lean body mass between the fat-free group and the 2% chocolate milk group. The major finding of this study is that there is no difference between fat-free chocolate milk and 2% chocolate milk in regards to body fat percentage, lean body mass, bench press maximal strength, and leg press maximal strength following an eight week exercise program where the chocolate milk was ingested immediately after each workout. However, there was a significant difference in both groups combined after the eight week training program. Therefore, from a practical sense, consumption of either fat-free chocolate milk or 2% chocolate milk in conjunction with a periodized resistance training program does improve exercise performance in regards to maximal strength as well as improvements in body fat percentage and lean body mass.
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Holm, Camala Sue. "Pyrazines and organic acids in cocoa : their analysis and effect on chocolate flavour." Thesis, Queensland University of Technology, 1991. https://eprints.qut.edu.au/35962/1/35962_Holm_1991.pdf.
Повний текст джерелаАнотація:
The last thirty years has seen an increase in the production of cocoa in South East Asia and the South Pacific. However, cocoas produced in these regions
suffer from excessive acid flavour and reduced chocolate flavour compared with those from West Africa which is regarded as the industry standard. The hypothesis for the work desribed in this thesis was that excessive acid flavour is due to the presence of higher than nomzal levels of organic acids and that these higher levels ·are indirectly reducing chocolate flavour by promoting the loss of free pyrazines via salt f onnation. Alkyl pyrazines may have an important role in chocolate flavour. The work presented in this thesis compares fu.rther the concentration of organic acids and alkyl pyrazines in cocoa beans originating from the different world regions. It also investigates any interaction which might occur between these two classes or organic compounds. Fifty one samples of dried, f ennented cocoa beans from different world regions were analysed for pH, titratable acidity, individual organic acid concentrations and pyrazine concentrations. pH ranged from 4.6 to 5.8 whilst titratable acidity
varied from 0. 74 to 1.96%. Concentrations of acetic, citric, lactic and oxalic acids ranged from 1.3 to 11.8, 1.6 to 9.9, 0.6 to 11.8 and 2.1 to 6.5 mg/g
respectively. It was found that lactic and acetic acids were present in greater concentration in beans from South East Asia and the South Pacific whilst citric
and oxalic acids were generally lower than those found in Ghanaian beans. Apart from methylpyrazine and 2,5 - and 2, 6-dimethylpyrazine, pyrazine levels showed considerable differences with 2,3-dimetlzylpyrazine and 2,3,5- trimethylpyrazine being sorne ten times greater in some roasted beans from South East Asia and the South Pacific than those in the Ghanaian beans.
Tetramethylpyrazine concentrations were up to seventy times greater in the Janner compared to the latter.
Roasting temperature and roasting time were found to have either little or no influence on total organic acid concetrations. Slight reductions in the acetic acid
levels were observed but the effect was negligible. On the other hand, it was generally found that alkyl pyrazine concentrations increased with both time and
temperature. Of significance was the observation that unroasted Malaysian beans contained levels of 2,3,5-trimethylpyrazine and tetramethylpyrazine which
were greater than those found in Ghanaian beans subjected to the most severe roasting conditions (145 ° C/65 minutes). Organic acid and pyrazine levds were varied in a variety of beans by the addition of these substances, both individually and in combination. The effect of such
changes on chocolate flavour was examined by sensory evaluation of chocolate made from these beans. Chocolate made from beans with and without added organic acids indicated that oxalic acid plays an important role in chocolate flavour. In fact, the flavour of South East Asian and South Pacific cocoas may be improved by high levels of this acid. Total acidity was found not to be a
suitable indicator of chocolate quality.
Contrary to expectations, cocoa beans from South East Asia and the South Pacific had much higher volatile alkyl pyrazine concentrations. The influence of
alkyl pyrazines on chocolate flavour was studied by their addition to cocoa beans
in known amounts and sensory evaluation of the chocolate made fl'om these
beans. It was found that 2;3-dimethylpyrazine and 2,3,5-trimethylpyrazine had no detectable influence on chocolate flavour. However, 2-methylpynine and 2,5-
and 2, 6-dimethylpyrazine exhibited a beneficial effect in that their levels co!Telated with reduced organoleptic acidity. High levels of tetramethylpyrazine
and total pyrazines were found to be detrimental to chocolate flavour. 2,5- Dimethylprazine was the only pyrazine whose concentration correlated with chocolate flavour.
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Yazdekhasti-Grau, Narges [Verfasser]. "The role of complex food on atherosclerotic lesion development and composition in genetically modified mice : studies on fish and chocolate liquor ; [kumulative Dissertation] / Narges Yazdekhasti-Grau." Halle, 2018. http://d-nb.info/1173163301/34.
Повний текст джерелаКниги з теми "Chocolate Composition"
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1950-, Esquivel Laura, ed. A companion text for Like water for chocolate. Ann Arbor: University of Michigan Press, 1999.
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2
Designs, Valentine. Chocolate Cake Pops Notebook: Composition Notebook Blank Lined Journal with Chocolate Cake Pops. Independently Published, 2021.
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3
Happy, Color. Chocolate Makes Me Happy: Wide Ruled Composition Notebook. Independently published, 2019.
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4
Publishing, Greenyx. Dance Mom Fueled by Chocolate: Unruled Composition Book. Independently Published, 2019.
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Publishing, Greenyx. Dance Mom Powered by Chocolate: Unruled Composition Book. Independently Published, 2019.
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Henry, Alex. Composition Notebook: Chocolate Lined Notebook - Chocolate Gift for Dark Chocolate Lovers, Chocolate Lovers and Chocolate Lab Owners - Good for ... Ideas - 8. 5 X 11 in - 120 Pages... . . Independently Published, 2020.
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Happy, Color. Chocolate Doesn't Ask Silly Questions. Chocolate Understands.: College Ruled Composition Notebook - 50 Sheets, 100 Pages. Independently published, 2019.
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Loewe, Heike. Composition Notebook: Coffee Range_ Love Chocolate_ Chocolate Decor Journal Notebook Blank Lined Ruled 6x9 100 Pages. Independently Published, 2020.
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Johnson, Kay D. Mmm ... Chocolate: Wide ruled composition book with a sweet chocolate cover. Useful for school work, journaling and doodling. GoMe! Publishing, 2018.
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Publishing, Jeryx. If You Can Read This Bring Me Chocolate: Unruled Composition Book. Independently Published, 2018.
Знайти повний текст джерелаЧастини книг з теми "Chocolate Composition"
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Bertazzo, Antonella, Stefano Comai, Francesca Mangiarini, and Su Chen. "Composition of Cacao Beans." In Chocolate in Health and Nutrition, 105–17. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-803-0_8.
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Hilb, Martin. "Family Company Governance Case." In Management for Professionals, 3–4. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-48606-8_1.
Повний текст джерелаАнотація:
AbstractMax Meier (61), a “humane” entrepreneur, succeeded his father as a baker in Appenzell, Switzerland, in 1987, and has over the last 33 years developed the family business an internationally successful group of companies renowned for its chocolate specialties.Six months ago, he suffered a heart attack and asks you how he should confront the issues of board composition and management appointment.
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"Cocoa bean composition and chocolate flavour development." In Chocolate Science and Technology, 80–101. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118913758.ch5.
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Khuda, Sefat E., and Kristina M. Williams. "Effect of Processing on Dark Chocolate Composition." In Processing and Impact on Active Components in Food, 667–74. Elsevier, 2015. http://dx.doi.org/10.1016/b978-0-12-404699-3.00080-9.
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Talbot, Geoff. "Chocolate and Cocoa Butter—Structure and Composition." In Cocoa Butter and Related Compounds, 1–33. Elsevier, 2012. http://dx.doi.org/10.1016/b978-0-9830791-2-5.50004-9.
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Tarka, Stanley, and Joan Apgar. "Methylxanthine Composition and Consumption Patterns of Cocoa and Chocolate Products." In Caffeine. CRC Press, 1997. http://dx.doi.org/10.1201/9781420050134.ch7.
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Apgar, Joan L., and Stanley M. Tarka. "Methylxanthine Composition and Consumption Patterns of Cocoa and Chocolate Products." In Caffeine, 163–92. CRC Press, 2019. http://dx.doi.org/10.1201/9780429126789-7.
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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.
Повний текст джерелаАнотація:
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.
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Samokhvalova, Olga, and Kateryna Kasabova. "USE OF MULTICOMPONENT FRUIT AND BERRY PASTE IN THE TECHNOLOGY OF PASTILLES." In Development of scientific, technological and innovation space in Ukraine and EU countries. Publishing House “Baltija Publishing”, 2021. http://dx.doi.org/10.30525/978-9934-26-151-0-34.
Повний текст джерелаАнотація:
Thanks to the wide assortment, excellent taste and bright appearance, confectionery products have become an integral part of the diet of a modern person. Along with this, these products are a source of easily digestible carbohydrates, the consumption of which in large quantities can contribute to the development of a number of diseases, in particular, weight gain, the occurrence of cardiovascular pathologies, and the like. It is very difficult and impractical to completely abandon sweets, because sugar is necessary for the brain to function, and other components of confectionery are effective and safe antidepressants. Therefore, a number of nutritionists are still advising to use a group of pastille-marmalade products (zefir, pastille, marmalade), since it is these sweets that have a lower energy value compared to cakes, chocolate and others. Products such as marshmallows are obtained by whipping fruit and berry puree with sugar and egg white, followed by the addition of gelling agents. Food acids, essences, flavors, dyes, etc. are used as additives in the production of pastilles. The technology of these products uses fruit puree, most often sulphitized apple puree, which, during manufacture and storage, loses useful substances, which leads to the fact that the finished product has an insignificant content of vitamins, micro- and macroelements. Therefore, it is possible to increase the content of functionally physiological nutrients by using blended fruit and berry paste obtained under gentle temperature conditions. This will give an attractive color and flavor to the pastille without the use of dyes and flavors. In this regard, the aim of the work is to improve the technology of pastille of increased nutritional value with the addition of multicomponent fruit and berry paste from apples, cranberries and blackberries. The new technology will expand the range of confectionery products with a high content of functionally physiological ingredients. The structural and mechanical properties and quality indicators of multicomponent fruit and berry paste from apples, cranberries and blackberries have been studied. According to the results of determining the organoleptic and physicochemical quality indicators, it is established that the rational amount in the formulation of the pastille of multicomponent fruit and berry paste is 40% with the replacement of apple puree. The changes that occur during storage of the pastille are set. Yes, there is less moisture loss in the pastille with the addition of the paste, which is due to the higher content of pectin in the products. An increase in shaperetaining properties and a decrease in adhesion have been determined, which will prevent them from sticking together during the entire shelf life. The formulation and technological scheme of preparation of pastille products with multicomponent fruit and berry paste are developed, and also the complex indicator of quality of pastille with application of principles of qualimetry is defined. The addition of a multicomponent fruit and berry paste to the recipe composition of the marshmallow increases the content of all biologically active substances in comparison with products without the addition of this paste. Thus, the content of low molecular weight polyphenolic compounds, vitamins, minerals increases, in particular the content of pectin increases 2.2 times, ascorbic acid is 4.2 times higher.
Тези доповідей конференцій з теми "Chocolate Composition"
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Mamat, Hasmadi, and Norazlina Ridhwan. "Physicochemical Properties of Bambangan (Mangifera Pajang) Kernel Fat and Its Stearin Mixtures with Cocoa Butter." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fbuj4083.
Повний текст джерелаАнотація:
Cocoa butter (CB) is ideal for the chocolate formulation but has a shortage of supply and poor harvest quality and technology benefits. As such, the chocolate and confectionery industries are trying to find an alternative that is cheap and compatible with the distinct physicochemical properties of CB. In this study, the fractionated cocoa butter improver from the bambangan (Mangifera pajang) kernel fat (BKF) was blended with commercial cocoa butter (CB), and the physicochemical properties of the blends were investigated. Solid fat content (SFC), fatty acids composition and physicochemical properties of pure BKF, its first (S-1) and second stearin (S-2) fractions integrated with CB at varying ratios (g/100 g) were determined. B4, F4, and M4 blends containing 20% BKF or S-1 and S-2 with 80% CB showed good compatibility with the presence of 22.42–22.57% palmitic, 37.23–37.63% stearic, and 33.67–33.91% oleic acids. These blends also showed a similar pattern of SFC curves as CB, at which the SFCs of the three blends dropped to 0% after 35 °C. Moreover, the blends also exhibited comparable iodine value (36.17–36.58 g iodine/g) and slip melting point (SMP) (28.83–29.17 °C) with the commercial CB. In comparison with the hard fat (S-1 and S-2), which had high SMP and stearic acid (44.71–48.51%), the fatty acids composition of fat blends significantly (p < 0.05) decreased and resulted in low SFC values. The results obtained in this study proposed that the best blends to converge with CB were B4, F4 and M4.
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Kalnin, Daniel. "Comparative Analysis of Cocoa Beans from Different Climatic Regions in Togo." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pydg3687.
Повний текст джерелаАнотація:
"In this study, we compare beans of Theobroma cacao from different climatic regions of Togo. Togo is a country in West Africa, in the Gulf of Guinea, located between the latitudes 6° and 11° north, it is therefore in the tropical equatorial zone. The country extends over 600km from north to south and 160km from west to east. This explains the diversity of climates within it. Indeed, it is possible to identify two distinct zones: a tropical Guinean climate with 4 seasons in the south and a Saudi climate with two seasons in the north. These differences in climates imply diversity in the composition of cocoa beans. Among the varieties present in Togo, the Forastero variety is in the majority, followed by Trinitatio. The Criollo variety is not very abundant. The composition can also be influenced by the genetic variety of cocoa beans that are used for chocolate production, growing conditions, and post-harvest techniques. The amount of triacylglycerol in cocoa beans can vary depending on its origin, environmental conditions, agricultural practices, and also post-harvest treatments. of the bean. The aim of the study is therefore to analyze and compare the different beans of different varieties of Theobroma cacao according to the climatic regions of Togo. We use Calorimetric analysis (DSC), Visual analysis (Cut Test), Sensory analysis using a test panel for the identification and differentiation of cocoa beans from different origins. Differential Scanning Calorimetry (DSC) allows for a determination of a rough lipid profile. The cut test allows the analysis of the fermentation during the post-harvest processes observing their coloration and compartmentalization, which are two characteristics fundamentally related to the chemical composition. Sensory analysis is used in conjunction with previous analyses, it allows to highlight correlations between observed physicochemical properties and sensory qualities analyzed."
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Baranova, Z. A., and I. B. Krasina. "INFLUENCE OF LECITHIN ON ORGANOLEPTIC PROPERTIES OF GLAZES." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.369-372.
Повний текст джерелаАнотація:
The viscosity of the glaze is an important technological indicator. To reduce the viscosity of chocolate masses, vegetable phosphotide concentrates are used. One of the most widely used food emulsifiers is lecithin. The study conducted a study of the visual determination of color and odor of samples.The values of the maximum and optimal dosages for introducing lecithin into industrial samples of fat compositions for confectionery glazes are established.