#### Sample records for chocolate

1. Chocolate Maths!

Jones, Margaret; Underwood, Val

2007-01-01

In this article, the authors describe a varied day of stimulating mathematics with key stage 2 learners--all revolving around chocolate. They used a variety of stimuli organized around the chocolate theme. A whole day was spent on using and applying mathematics, and the exercise proved to be enjoyable for both staff and pupils. The children…

2. Chocolate Numbers

Ji, Caleb; Khovanova, Tanya; Park, Robin; Song, Angela

2015-01-01

In this paper, we consider a game played on a rectangular $m \\times n$ gridded chocolate bar. Each move, a player breaks the bar along a grid line. Each move after that consists of taking any piece of chocolate and breaking it again along existing grid lines, until just $mn$ individual squares remain. This paper enumerates the number of ways to break an $m \\times n$ bar, which we call chocolate numbers, and introduces four new sequences related to these numbers. Using various techniques, we p...

3. Chocolate rheology

Estela Vidal Gonçalves

2010-12-01

Full Text Available Rheology is the science that studies the deformation and flow of solids and fluids under the influence of mechanical forces. The rheological measures of a product in the stage of manufacture can be useful in quality control. The microstructure of a product can also be correlated with its rheological behavior allowing for the development of new materials. Rheometry permits attainment of rheological equations applied in process engineering, particularly unit operations that involve heat and mass transfer. Consumer demands make it possible to obtain a product that complies with these requirements. Chocolate industries work with products in a liquid phase in conching, tempering, and also during pumping operations. A good design of each type of equipment is essential for optimum processing. In the design of every process, it is necessary to know the physical characteristics of the product. The rheological behavior of chocolate can help to know the characteristics of application of the product and its consumers. Foods are generally in a metastable state. Their texture depends on the structural changes that occur during processing. Molten chocolate is a suspension with properties that are strongly affected by particle characteristics including not only the dispersed particles but also the fat crystals formed during chocolate cooling and solidification. Chocolate rheology is extensively studied, and it is known that chocolate texture and stability is strongly affected by the presence of specific crystals

4. Chocolate active

There is a table of current radioactivity values for various foods and mushrooms. A special accent is on milk and chocolate. Chocolate sorts with more powdered milk are more active. Finally there is a chapter on radionucleides contained in the Chernobyl fallout, other than cesium 137, cesium 134 and strontium 90. The amounts of ruthenium 106, antimony 125, cerium 144, silver 110 m, cesium 134, strontium 90 and plutonium 239 relative to cesium 137 in soil samples in autumn 1987 are given. Special emphasis is on ruthenium 'hot particles' and on plutonium. (qui)

5. The Science of Chocolate

McShea, Andy [COO and head Scientist, Theo Chocolate, Seattle, WA

2011-04-19

Explore the chemistry of chocolate and how the chemistry relates to the flavor and effects of chocolate on the human body and why, even after 3,400 years of cocoa consumption, chocolate remains somewhat of a mystery.

6. Conching Chocolate

Hunter, Gary L.; Chaikin, Paul; Blanco, Elena; Poon, Wilson

2014-03-01

Conching'' is an intermediate step in the processing of chocolate where hydrophilic solid particles, such as sugar and milk proteins, are aggressively mixed into a fatty, fluid phase containing emulsifier, e.g. molten cocoa butter with lecithin. During conching, the system evolves from a fine powder to a coarser granulated material and ultimately into a thick cohesive paste. Our goal is to better understand the evolution of chocolate during conching and the transition from an effectively dry to a wet or immersed granular material. In particular, we focus on how mixing times change in response to variations in solid particle volume fractions and emulsifier concentration. As a function of volume fraction, mixing times are well-described by a conventional form that diverges at a finite volume fraction. Furthermore, mixing times can be collapsed onto a universal curve as a function of mixing speed and emulsifier concentration.

7. The Story of Chocolate

王希玲

2004-01-01

American-made chocolates and cocoa products number in the hundreds1. There hides a fascinating2 story behind this wonderful product. To tell that story and provide a better understanding of the chocolate industry and its long-standing traditions is the purpose of this article. The Story of Chocolate is essentially a layman's3 introduction to the subject. It will provide readers an opportunity to view the industry as a whole4.

8. Chocolate com simetrias

Teixeira, Ricardo Emanuel Cunha

2015-01-01

O chocolate é uma das delícias favoritas dos mais gulosos. (...) Mas existem outras formas de apreciar o chocolate, para além do recurso ao paladar. A exploração das simetrias que encontramos em muitos bombons de chocolate também pode constituir uma atividade altamente motivadora. Analisamos, de seguida, as simetrias de alguns bombons de uma conhecida marca regional. (...)

9. Plasma antioxidants from chocolate

Serafini, M.; Bugianesi, R.; Maiani, G; Valtuena, S.; De Santis, S.; Crozier, A.

2003-01-01

There is some speculation that dietary flavonoids from chocolate, in particular (-)epicatechin, may promote cardiovascular health as a result of direct antioxidant effects or through antithrombotic mechanisms. Here we show that consumption of plain, dark chocolate results in an increase in both the total antioxidant capacity and the (-)epicatechin content of blood plasma, but that these effects are markedly reduced when the chocolate is consumed with milk or if milk is incorporated as milk ch...

10. Better chocolate through genomics

Theobroma cacao, the cacao or chocolate tree, is a tropical understory tree whose seeds are used to make chocolate. And like any important crop, cacao is the subject of much research. On September 15, 2010, scientists publicly released a preliminary sequence of the cacao genome--which contains all o...

11. Dark chocolate exacerbates acne.

Vongraviopap, Saivaree; Asawanonda, Pravit

2016-05-01

The effects of chocolate on acne exacerbations have recently been reevaluated. For so many years, it was thought that it had no role in worsening acne. To investigate whether 99% dark chocolate, when consumed in regular daily amounts, would cause acne to worsen in acne-prone male subjects, twenty-five acne prone male subjects were asked to consume 25 g of 99% dark chocolate daily for 4 weeks. Assessments which included Leeds revised acne scores as well as lesion counts took place weekly. Food frequency questionnaire was used, and daily activities were recorded. Statistically significant changes of acne scores and numbers of comedones and inflammatory papules were detected as early as 2 weeks into the study. At 4 weeks, the changes remained statistically significant compared to baseline. Dark chocolate when consumed in normal amounts for 4 weeks can exacerbate acne in male subjects with acne-prone skin. PMID:26711092

12. Ovarian chocolate cysts

Accurate preoperative staging of ovarian chocolate cysts is very important because recent hormonal therapy has been effective in low stage patients. However, it has been difficult to assess the preoperative stage of ovarian chocolate cysts. We evaluated the diagnostic potential of MRI in preoperative staging of 15 overian chocolate cysts. It was well known that the older the ovarian chocolate cyst was the more iron content it had. We examined the iron contents effect on T1 and T2 relaxation times in surgically confirmed chocolate cysts (stage II: 3 cases, stage III: 3 cases and stage IV: 9 cases by AFS classification, 1985) employing the 0.15-T MR system and 200 MHz spectrometer. There was a positive linear relation between T1 of the lesion using the MR system (T1) and T1 of the resected contents using the spectrometer (sp-T1); r = 0.93. The same relation was revealed between T2 and sp-T2; r = 0.87. It was indicated that T1 and T2 using the MR system was accurate. There was a negative linear relation between T1 and the iron contents ( r = -0.81) but no relation between T2 and the iron contents. T1 was 412 ± 91 msec for stage II, 356 ± 126 msec for stage III and 208 ± 30 msec for stage IV. T1 for stage IV was shorter than that for stage II and III, statistically significant differences were noted (p < 0.05). Thus, T1 was useful in differentiating a fresh from an old ovarian chocolate cyst. We concluded that T1 relaxation time using the MR system was useful for the staging of an ovarian chocolate cyst without surgery. (author)

13. Chocolate--A Sweet Conundrum.

Beckett, Stephen

1988-01-01

Presented is a brief history of manufacturing chocolate and an outline of production methods. Describes laboratory techniques used to monitor liquid chocolate viscosity. Discusses a simple experiment which can be performed in the classroom. (Author/CW)

14. Chocolate as a Revolutionary Beverage

Moats, Jean; Freeman, Rebecca

2016-01-01

In terms of chocolate revolutionary can mean many things, from the cultural aspect to the change in the way chocolate is prepared. In this paper revolutionary stands for the idea of change, specifically the change in chocolate beverages over time. This change can be seen especially in the variety of flavours that have been and are currently being added to chocolate. Why has there been such a change in this popular drink? What makes it revolutionary in terms of flavours. This interdisciplinary...

15. The Sweetest Chocolate Milk

Newton, Kristie J.

2010-01-01

Using a nonroutine problem can be an effective way to encourage students to draw on prior knowledge, work together, and reach important conclusions about the mathematics they are learning. This article discusses a problem on the mathematical preparation of chocolate milk which was adapted from an old book of puzzles (Linn 1969) and has been used…

16. 21 CFR 163.135 - Buttermilk chocolate.

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Buttermilk chocolate. 163.135 Section 163.135 Food... Buttermilk chocolate. (a) Description. Buttermilk chocolate is the food that conforms to the standard of identity, and is subject to the requirements for label declaration of ingredients for milk chocolate...

17. Russian chocolate products market

Осина, Г.

2012-01-01

В статье дан обзор рынка шоколадных изделий, особенностей рынка. Факты, влияющие на конъюнктуру рынка. Перспективы развития сегмента шоколадной продукцииThere is a review of the market chocolate products. The main factors of influence to market demand and supply balance. Chocolate market segment develop perspectives

18. Hot chocolate effect

The ''hot chocolate effect'' was investigated quantitatively, using water. If a tall glass cylinder is filled nearly completely with water and tapped on the bottom with a softened mallet one can detect the lowest longitudinal mode of the water column, for which the height of the water column is one-quarter wavelength. If the cylinder is rapidly filled with hot tap water containing dissolved air the pitch of that mode may descend by nearly three octaves during the first few seconds as the air comes out of solution and forms bubbles. Then the pitch gradually rises as the bubbles float to the top. A simple theoretical expression for the pitch ratio is derived and compared with experiment. The agreement is good to within the 10% accuracy of the experiments

19. THE HOT CHOCOLATE EFFECT

Crawford, Frank S.

1980-12-01

The "hot chocolate effect" was investigated quantitatively, using water. If a tall glass cylinder is filled nearly completely with water and tapped on the bottom with a softened mallet one can detect the lowest longitudinal mode of the water column, for which the height of the water column is one quarter wavelength. If the cylinder is rapidly filled with hot tap water containing dissolved air the pitch of that mode may descend by nearly three octaves during the first few seconds as the air comes out of solution and forms bubbles. Then the pitch gradually rises as the bubbles float to the top. A simple theoretical expression for the pitch ratio is derived and compared with experiment. The agreement is good to within the ten percent accuracy of the experiments.

20. Chocolate: (un)healthy source of polyphenols?

Rimbach, Gerald; Egert, Sarah; de Pascual-Teresa, Sonia

2010-01-01

There is recent epidemiological evidence that chocolate consumption may improve vascular health. Furthermore, several small-scale human intervention studies indicate that habitual chocolate intake enhances the production of vasodilative nitric oxide and may lower blood pressure. It is hypothesized that potential beneficial effects of chocolate on vascular health are at least partly mediated by cocoa polyphenols including procyanidins. Based on cell culture studies, molecular targets of chocol...

1. Chocolate provides a unique sensory experience: uncovering the secret of the ‘chocolate craving’

Mara P. Squicciarini; Swinnen, Johan

2016-01-01

We are constantly being told that chocolate is bad for our health– but is it bad for our mind? Mara P. Squicciarini and Johan Swinnen share an excerpt from their book, The Economics of Chocolate, which provides an economic analysis, as well as an interdisciplinary overview on all things chocolate. Here they explore the benefits of chocolate consumption and the impact chocolate cravings have on our moods.

2. 21 CFR 163.111 - Chocolate liquor.

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Chocolate liquor. 163.111 Section 163.111 Food and... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.111 Chocolate liquor. (a) Description. (1) Chocolate liquor is the solid or semiplastic food prepared by finely...

3. 21 CFR 163.123 - Sweet chocolate.

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Sweet chocolate. 163.123 Section 163.123 Food and... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.123 Sweet chocolate. (a) Description. (1) Sweet chocolate is the solid or semiplastic food prepared by intimately mixing and...

4. 21 CFR 163.124 - White chocolate.

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false White chocolate. 163.124 Section 163.124 Food and... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.124 White chocolate. (a) Description. (1) White chocolate is the solid or semiplastic food prepared by intimately mixing and...

5. 21 CFR 163.130 - Milk chocolate.

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Milk chocolate. 163.130 Section 163.130 Food and... CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.130 Milk chocolate. (a) Description. (1) Milk chocolate is the solid or semiplastic food prepared by intimately mixing and...

6. Hysteresis in the phase transition of chocolate

Ren, Ruilong; Lu, Qunfeng; Lin, Sihua; Dong, Xiaoyan; Fu, Hao; Wu, Shaoyi; Wu, Minghe; Teng, Baohua

2016-01-01

We designed an experiment to reproduce the hysteresis phenomenon of chocolate appearing in the heating and cooling process, and then established a model to relate the solidification degree to the order parameter. Based on the Landau-Devonshire theory, our model gave a description of the hysteresis phenomenon in chocolate, which lays the foundations for the study of the phase transition behavior of chocolate.

7. Analysis of consumer behavior at chocolate purchase

Dagmar Kozelová

2014-02-01

Full Text Available At food purchase consumer is affected by several factors. In this work analysis of consumer behavior at chocolate purchase was performed involving 277 respondents. Statistical testing of results was performed by Chi - Square statistic, correlations have been tested with use of the Cramer's coefficient. It was found, that 86% of respondents consume chocolate. Factors affecting respondents at purchase were recommendations of friends, acquaintances (32%, brand of chocolate (24%, price (16%, personal experience (12%, health restrictions and allergies (11%. Less important factors when choosing chocolates are flavor (4%, nutritional quality (3%, country of origin (2% and chocolate packaging (1%. In the consumption of chocolate moderate correlation among various categories of economic activity of respondents was confirmed. Chocolate was consumed mainly by respondents whose monthly income ranges from 801 to 1001 €. We found that consumers prefer milk chocolate followed by dark and white at the end. In terms of gender the most commonly was chocolate consumed by women, once to three times a week. The same frequency of chocolate consumption dominates at the categories of students and employee. Expenses frequently spent to buy chocolates were from 1-3 € per week by young people (18-23 years and middle age generation of people (46-55 years. Normal 0 21 false false false CS JA X-NONE

8. Chocolate and medicine: dangerous liaisons?

Lippi, Donatella

2009-01-01

According to ancient Mayan texts, cocoa is of divine origin and is considered a gift from the gods. In the Classic period of Mayan civilization (250-900 a.d.), ground cocoa seeds were mixed with seasonings to make a bitter, spicy drink that was believed to be a health-promoting elixir. The Aztecs believed that cocoa pods symbolized life and fertility, and that eating the fruit of the cocoa tree allowed them to acquire wisdom and power. Cocoa was said to have nourishing, fortifying, and aphrodisiac qualities. Pre-Columbian societies were known to use chocolate as medicine, too. The appreciation and popularity of chocolate fluctuated over the centuries since its introduction to Europe from the New World. Now, recent evidence has begun to erase the poor reputation that chocolate had acquired in the past few decades and is restoring its former status. Chocolate is no longer deemed a guilty pleasure, and it may have positive health benefits when eaten in moderation as part of a balanced diet. PMID:19818277

9. The true Price of Chocolate?

Ingram, V.J.; Chocoloney, T.

2015-01-01

Chocolate prices generally do not incorporate many of the environmental and social externalities, costs which are incurred as the main ingredients such as cocoa and sugar move from farms, to factories to consumers. Nor do prices reflect the benefits of non-conventional production and alternative mod

10. Claims about Cocoa: Can Chocolate Really Be Good for You?

... our exit disclaimer . Subscribe Claims About Cocoa Can Chocolate Really Be Good for You? Many of us ... Ringing in Your Ears? Wise Choices Links Eating Chocolate If you don’t eat chocolate now, the ...

11. Understanding the structure of chocolate

Crystallization of cocoa-butter in the β phase from the melt under static conditions is only possible using the memory effect of cocoa-butter. Under all other conditions polymorphs with lower melting temperatures develop, whereas the β phase is the preferred one in chocolate. SAXS experiments proved 1,3-distearoyl-2-oleoylglycerol seeds with triple chain-length packing initiate the β-crystallization. Models for the different phases may be based on the crystal structure determinations of triacylglycerols. A new, patented, way of chocolate making is in development in which the traditional tempering process is replaced by another pre-crystallization process. The process is based on the use of seed crystals in the liquid phase and driven by a feedback system

12. Resisting chocolate temptation using a brief mindfulness strategy

Jenkins, K. T.; Tapper, K.

2014-01-01

Objectives: We examined the effects of two mindfulness-based strategies on chocolate consumption amongst individuals who were trying to reduce the amount of chocolate they consumed. Methods: Participants (n = 137) were allocated to one of three conditions and employed either cognitive defusion, acceptance, or relaxation (control) techniques to help them resist chocolate over 5 days. During this period, they carried a bag of chocolates with them and recorded any chocolate or chocolate-rela...

13. Coffee and chocolate in danger.

Gross, Michael

2014-06-01

As a rapidly growing global consumer base appreciates the pleasures of coffee and chocolate and health warnings are being replaced by more encouraging sounds from medical experts, their supply is under threat from climate change, pests and financial problems. Coffee farmers in Central America, in particular, are highly vulnerable to the impact of climate change, made worse by financial insecurity. Michael Gross reports. PMID:24944039

14. Ingredientes usados na indústria de chocolates Ingredients used in chocolate industry

Marissol Richter; Suzana Caetano da Silva Lannes

2007-01-01

Chocolate é um produto comumente consumido, sendo que sua produção tem aumentado nos últimos anos. Produzir chocolates requer um entendimento do consumidor. Os tipos preferidos de chocolate variam em cada país. Os diferentes sabores e usos para o chocolate refletem a história da indústria dos diferentes lugares. O sabor do chocolate é parcialmente determinado pela química do produto. O sabor depende da liberação dos compostos aromáticos, enquanto que a textura é uma função da maneira como o m...

15. Chocolate: A Marvelous Natural Product of Chemistry

Tannenbaum, Ginger

2004-01-01

The study of chocolate, a natural product, can be beneficial for the chemistry students as they ask frequently about the relevancy of their chemistry classes. The history of chocolate, its chemical and physical changes during processing, its composition, different crystalline forms, tempering and its viscosity are discussed.

16. 33 CFR 117.959 - Chocolate Bayou.

2010-07-01

... 33 Navigation and Navigable Waters 1 2010-07-01 2010-07-01 false Chocolate Bayou. 117.959 Section 117.959 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND SECURITY BRIDGES DRAWBRIDGE OPERATION REGULATIONS Specific Requirements Texas § 117.959 Chocolate Bayou. The draw of the...

17. Teaching Quality Control with Chocolate Chip Cookies

Baker, Ardith

2014-01-01

Chocolate chip cookies are used to illustrate the importance and effectiveness of control charts in Statistical Process Control. By counting the number of chocolate chips, creating the spreadsheet, calculating the control limits and graphing the control charts, the student becomes actively engaged in the learning process. In addition, examining…

18. Wireless 3D Chocolate Printer

FROILAN G. DESTREZA

2014-02-01

Full Text Available This study is for the BSHRM Students of Batangas State University (BatStateU ARASOF for the researchers believe that the Wireless 3D Chocolate Printer would be helpful in their degree program especially on making creative, artistic, personalized and decorative chocolate designs. The researchers used the Prototyping model as procedural method for the successful development and implementation of the hardware and software. This method has five phases which are the following: quick plan, quick design, prototype construction, delivery and feedback and communication. This study was evaluated by the BSHRM Students and the assessment of the respondents regarding the software and hardware application are all excellent in terms of Accuracy, Effecitveness, Efficiency, Maintainability, Reliability and User-friendliness. Also, the overall level of acceptability of the design project as evaluated by the respondents is excellent. With regard to the observation about the best raw material to use in 3D printing, the chocolate is good to use as the printed material is slightly distorted,durable and very easy to prepare; the icing is also good to use as the printed material is not distorted and is very durable but consumes time to prepare; the flour is not good as the printed material is distorted, not durable but it is easy to prepare. The computation of the economic viability level of 3d printer with reference to ROI is 37.14%. The recommendation of the researchers in the design project are as follows: adding a cooling system so that the raw material will be more durable, development of a more simplified version and improving the extrusion process wherein the user do not need to stop the printing process just to replace the empty syringe with a new one.

19. High-performance composite chocolate

Dean, Julian; Thomson, Katrin; Hollands, Lisa; Bates, Joanna; Carter, Melvyn; Freeman, Colin; Kapranos, Plato; Goodall, Russell

2013-07-01

The performance of any engineering component depends on and is limited by the properties of the material from which it is fabricated. It is crucial for engineering students to understand these material properties, interpret them and select the right material for the right application. In this paper we present a new method to engage students with the material selection process. In a competition-based practical, first-year undergraduate students design, cost and cast composite chocolate samples to maximize a particular performance criterion. The same activity could be adapted for any level of education to introduce the subject of materials properties and their effects on the material chosen for specific applications.

20. 21 CFR 163.140 - Skim milk chocolate.

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Skim milk chocolate. 163.140 Section 163.140 Food... milk chocolate. (a) Description. Skim milk chocolate is the food that conforms to the standard of identity, and is subject to the requirements for label declaration of ingredients for milk chocolate...

1. Effects of olfactory sense on chocolate craving.

Firmin, Michael W; Gillette, Aubrey L; Hobbs, Taylor E; Wu, Di

2016-10-01

In the present study, we assessed the effect of the olfactory sense on chocolate craving in college females. Building on previous research by Kemps and Tiggemann (2013), we hypothesized that a fresh scent would decrease one's craving level for chocolate food. While the precursor study only addressed the decrease of chocolate craving, we also hypothesized that a sweet scent would increase one's craving level for chocolate foods. In the present experiment, participants rated their craving levels after viewing images of chocolate foods and inhaling essential oils: one fresh (Slique™ essence), and one sweet (vanilla). Results supported both of the hypotheses: inhaling a fresh scent reduced females' craving levels; similarly, when a sweet scent was inhaled, the participants' craving levels for chocolate food increased. These findings are particularly beneficial for women seeking weight loss and the findings can be applied in contexts such as weight loss programs, therapy, and maintenance programs, even beyond college settings. The results are particularly useful for helping women regarding stimuli that might serve as triggers for chocolate cravings. PMID:27395410

2. Electrorheology leads to healthier and tastier chocolate.

Tao, Rongjia; Tang, Hong; Tawhid-Al-Islam, Kazi; Du, Enpeng; Kim, Jeongyoo

2016-07-01

Chocolate is one of the most popular food types and flavors in the world. Unfortunately, at present, chocolate products contain too much fat, leading to obesity. Although this issue was called into attention decades ago, no actual solution was found. To bypass this critical outstanding problem, two manufacturers introduced some low-calorie fats to substitute for cocoa butter. Somehow, their products are not allowed in most countries. Here we show that this issue is deeply related to the basic science of soft matter, especially to the viscosity of liquid suspension and maximally random jammed (MRJ) density. When the concentration of cocoa solid is high, close to the MRJ density, removing a small amount of fat will jam the chocolate flow. Applying unconventional electrorheology to liquid chocolate with applied field in the flow direction, we aggregate the cocoa particles into prolate spheroids in micrometers. This microstructure change breaks the rotational symmetry, reduces liquid chocolate's viscosity along the flow direction, and increases its MRJ density significantly. Hence the fat level in chocolate can be effectively reduced. We are expecting a new class of healthier and tastier chocolate soon. PMID:27325758

3. The history and science of chocolate.

Verna, R

2013-12-01

This article gives an account of the origins, evolution and properties of chocolate. Chocolate is processed from the pod or cabosside of the cacao plant, grown in the tropical belt. The origins of chocolate are traced back to the Maya people who were probably the first to cultivate the cacao plant. The early chocolate drink, considered a "drink of the Gods" was mixed with cinnamon and pepper, tasting bitter and strong, and was most appreciated for its invigorating and stimulating effects than for its taste. Imported from the Americas, the softened version soon spread in Europe. From the 1800s to the 20th Century, it evolved from a drink to its current pleasurable varieties (such as fondant, Gianduja, milky and white chocolate), gaining much momentum in industry and also made great impact as a romantic item and art form. Important components in chocolate are flavonoids (antioxidants), cocoa butter, caffeine, theobromine and phenylethylamine, whereas the presence of psychoactive substances account for its pleasurable effects. Caffeine, theophylline and theobromine constitutes the methylxanthines, known to enhance the action of cAMP, which plays an important role in the transmission of intracellular signals. Chocolate is noted to have anti-inflammatory, neuroprotective and cardioprotective effects, and improves the bioavailability of nitric oxide, which action improves the pressure, platelet function and fluidity of blood. PMID:24362474

4. Beneficial effects of chocolate on cardiovascular health | Efectos beneficiosos del chocolate en la salud cardiovascular

Gómez Juaristi, Miren; L. González-Torres; Bravo, Laura; Vaquero, M. Pilar; Bastida, Sara; Sánchez-Muniz, F. J.

2011-01-01

Since ancient times, numerous health beneficial effects have been attributed to chocolate, closing up its consumption to a therapeutic use. The present study reviews some relevant studies about chocolate (and its bioactive compounds) on some cardiovascular risk factors and stresses the need of future studies. The consumption of cocoa/ chocolate (i) increases plasma antioxidant capacity, (ii) diminishes platelet function and inflammation, and (iii) decreases diastolic and systolic arterial pre...

5. Fluorine content of several brands of chocolate bars and chocolate cookies found in Brazil

Buzalaf Marília Afonso Rabelo; Granjeiro José Mauro; Cardoso Vanessa Eid da Silva; Silva Thelma Lopes da; Olympio Kelly Polido Kaneshiro

2003-01-01

Chocolate bars and chocolate cookies are foodstuffs highly appreciated by children. The possibility of having fluorine (F) among their components, associated with an excessive consumption, may make them decisive contributors to the total daily F intake. Thus, they could participate in the establishment of dental fluorosis. The aim of this study was to analyze the fluorine concentration [F] of the chocolates bars (CB) Baton, Confeti, Garoto Ball, Kinder Ovo, M&M?s, Milkybar, Nescau, Nescau Bal...

6. Staging quantum cryptography with chocolate balls

Svozil, Karl

2005-01-01

Moderated by a director, laymen and students are encouraged to assume the role of quanta and enact a quantum cryptographic protocol. The performance is based on a generalized urn model capable of reproducing complementarity even for classical chocolate balls.

7. Staging quantum cryptography with chocolate balls

Svozil, K

2006-01-01

Moderated by a director, laymen and students are encouraged to assume the role of quanta and enact a quantum cryptographic protocol. The performance is based on a generalized urn model capable of reproducing complementarity even for classical chocolate balls.

8. Chocolate Bars Based on Human Nutritional Requirements

Robson, Anthony

2013-01-01

International audience Key Points * The nutritional value of chocolate bars should be based on the nutritional value of the low energy dense late Paleolithic human diet to help reduce mental ill health, obesity, and other postprandial insults. * Current chocolate bars have a high energy density (>2 kcal/g). * Cocoa can be sweetened by the addition of calorie-free Purefruit™ (Tate & Lyle) monk fruit ( Siraitia grosvenorii ) extract. PUREFRUIT™ is approximately 200 times sweeter than sugar a...

9. Garlic, Chocolate, or Tomatoes for (Pre-) Hypertension?

Ried K

2011-01-01

Aged garlic extract, dark chocolate, or lycopene-rich tomato products have been linked with blood pressure-lowering properties in hypertensive people. There is consistent evidence for garlic supplements, in particular in the form of Kyolic® aged garlic extract, to be effective in lowering blood pressure comparable to first-line standard antihypertensive medication. Dark chocolate appears to be beneficial for blood pressure reduction as well, albeit to a lesser extent than Kyolic®. L...

10. Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

Harwood, Meriel L; Loquasto, Joseph R; Roberts, Robert F; Ziegler, Gregory R; Hayes, John E

2013-08-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

11. Influence of Fat Content on Chocolate Rheology

Gabriele, D.; Migliori, M.; Baldino, N.; de Cindio, B.

2008-07-01

Molten chocolate is a suspension having properties strongly affected by particle characteristics including not only the dispersed particles but also the fat crystals formed during chocolate cooling and solidification. Even though chocolate rheology is extensively studied, mainly viscosity at high temperature was determined and no information on amount and type of fat crystals can be detected in these conditions. However chocolate texture and stability is strongly affected by the presence of specific crystals. In this work a different approach, based on creep test, was proposed to characterize chocolate samples at typical process temperatures (approximately 30 °C). The analysis of compliance, as time function, at short times enable to evaluate a material "elasticity" related to the solid-like behavior of the material and given by the differential area between the Newtonian and the experimental compliance. Moreover a specific time dependent elasticity was defined as the ratio between the differential area, in a time range, and total area. Chocolate samples having a different fat content were prepared and they were conditioned directly on rheometer plate by applying two different controlled cooling rate; therefore creep were performed by applying a low stress to ensure material linear behavior. Experimental data were analyzed by the proposed method and specific elasticity was related to single crystal properties. It was found that fat crystal amount and properties depend in different way on fat content and cooling rate; moreover creep proved to be able to detect even small differences among tested samples.

12. Efectos beneficiosos del chocolate en la salud cardiovascular Beneficial effects of chocolate on cardiovascular health

M. Gómez-Juaristi

2011-04-01

Full Text Available Desde la antigüedad se ha atribuido al chocolate propiedades saludables que lo han aproximado más hacia un uso terapéutico que alimentario. El presente trabajo revisa algunos estudios relevantes de los efectos del chocolate (y sus componentes activos sobre diferentes factores de riesgo cardiovascular y señala la necesidad de futuros estudios. El consumo de cacao/chocolate (i incrementa la actividad antioxidante, (ii modula la función plaquetaria e inflamación y (iii disminuye la presión arterial sistólica y diastólica. Aunque no existe consenso sobre la cantidad óptima a consumir, puede sugerirse que el consumo diario de chocolate rico en cacao (y polifenoles es una buena elección para reducir, al menos parcialmente, el riesgo cardiovascular. No obstante, son necesarios más estudios que profundicen sobre la biodisponibilidad y mecanismos de acción de los componentes activos del chocolate. El estudio de la interacción del chocolate y sus componentes con genes candidatos aportará información fundamental de los individuos "diana" que podrían beneficiarse del potencial efecto saludable del chocolate en el tratamiento cardiovascular.Since ancient times, numerous health beneficial effects have been attributed to chocolate, closing up its consumption to a therapeutic use. The present study reviews some relevant studies about chocolate (and its bioactive compounds on some cardiovascular risk factors and stresses the need of future studies. The consumption of cocoa/ chocolate (i increases plasma antioxidant capacity, (ii diminishes platelet function and inflammation, and (iii decreases diastolic and systolic arterial pressures. Data currently available indicate that daily consumption of cocoa-rich chocolate (rich in polyphenols may at least partially lower cardiovascular disease risk. Further studies are required in order to establish the bioavailability and mechanisms of action of bioactive compounds in chocolate. The study of the

13. From pralines to multinationals. The economic history of Belgian chocolate

Garrone, Maria; Pieters, Hannah; Swinnen, Jo

2015-01-01

Belgium is associated with high-quality chocolate products and Belgian companies play an important role in cocoa processing. However, in historical perspective the global success and reputation of Belgian chocolate is a relatively recent phenomenon. Especially since the 1980s exports of "Belgian chocolates" have grown exponentially. We document the growth of the sector and discuss its determinants. Today, the very concept of "Belgian chocolate" faces challenges, as successful companies have b...

14. Rejection Thresholds in Chocolate Milk: Evidence for Segmentation

Harwood, Meriel L.; Gregory R Ziegler; Hayes, John E.

2012-01-01

Bitterness is generally considered a negative attribute in food, yet many individuals enjoy some bitterness in products like coffee or chocolate. In chocolate, bitterness arises from naturally occurring alkaloids and phenolics found in cacao. Fermentation and roasting help develop typical chocolate flavor and reduce the intense bitterness of raw cacao by modifying these bitter compounds. As it becomes increasingly common to fortify chocolate with `raw' cacao to increase the amount of healthfu...

15. Influence of label information on dark chocolate acceptability

Torres Moreno, Míriam; Tarrega, Amparo; Torrescasana, Eva; Blanch i Colat, Consol

2012-01-01

The aim of the present work was to study how the information on product labels influences consumer expectations and their acceptance and purchase intention of dark chocolate. Six samples of dark choco- late, varying in brand (premium and store brand) and in type of product (regular dark chocolate, single cocoa origin dark chocolate and high percentage of cocoa dark chocolate), were evaluated by 109 con- sumers who scored their liking and purchase intention under three conditio...

16. Chocolate Milk Consequences: A Pilot Study Evaluating the Consequences of Banning Chocolate Milk in School Cafeterias

Hanks, Andrew S.; Just, David R; Brian Wansink

2014-01-01

OBJECTIVES: Currently, 68.3% of the milk available in schools is flavored, with chocolate being the most popular (61.6% of all milk). If chocolate milk is removed from a school cafeteria, what will happen to overall milk selection and consumption? METHODS: In a before-after study in 11 Oregon elementary schools, flavored milk-which will be referred to as chocolate milk-was banned from the cafeteria. Milk sales, school enrollment, and data for daily participation in the National School Lunch P...

17. Efectos beneficiosos del chocolate en la salud cardiovascular Beneficial effects of chocolate on cardiovascular health

M. Gómez-Juaristi; L. González-Torres; L. Bravo; M. P. Vaquero; Bastida, S.; Sánchez-Muniz, F. J.

2011-01-01

Desde la antigüedad se ha atribuido al chocolate propiedades saludables que lo han aproximado más hacia un uso terapéutico que alimentario. El presente trabajo revisa algunos estudios relevantes de los efectos del chocolate (y sus componentes activos) sobre diferentes factores de riesgo cardiovascular y señala la necesidad de futuros estudios. El consumo de cacao/chocolate (i) incrementa la actividad antioxidante, (ii) modula la función plaquetaria e inflamación y (iii) disminuye la presión a...

18. Garlic, Chocolate, or Tomatoes for (Pre- Hypertension?

Ried K

2011-01-01

Full Text Available Aged garlic extract, dark chocolate, or lycopene-rich tomato products have been linked with blood pressure-lowering properties in hypertensive people. There is consistent evidence for garlic supplements, in particular in the form of Kyolic® aged garlic extract, to be effective in lowering blood pressure comparable to first-line standard antihypertensive medication. Dark chocolate appears to be beneficial for blood pressure reduction as well, albeit to a lesser extent than Kyolic®. Lycopene in tomato extract has a protective effect on serum cholesterol similar to low-dose statins, and may also be beneficial for lowering blood pressure in hypertensive people.

19. Influence of label information on dark chocolate acceptability.

Torres-Moreno, M; Tarrega, A; Torrescasana, E; Blanch, C

2012-04-01

The aim of the present work was to study how the information on product labels influences consumer expectations and their acceptance and purchase intention of dark chocolate. Six samples of dark chocolate, varying in brand (premium and store brand) and in type of product (regular dark chocolate, single cocoa origin dark chocolate and high percentage of cocoa dark chocolate), were evaluated by 109 consumers who scored their liking and purchase intention under three conditions: blind (only tasting the products), expected (observing product label information) and informed (tasting the products together with provision of the label information). In the expected condition, consumer liking was mainly affected by the brand. In the blind condition, differences in liking were due to the type of product; the samples with a high percentage of cocoa were those less preferred by consumers. Under the informed condition, liking of dark chocolates varied depending on both brand and type of product. Premium brand chocolates generated high consumer expectations of chocolate acceptability, which were fulfilled by the sensory characteristics of the products. Store brand chocolates created lower expectations, but when they were tasted they were as acceptable as premium chocolates. Claims of a high percentage of cocoa and single cocoa origin on labels did not generate higher expectations than regular dark chocolates. PMID:22198318

20. How different chocolate brands influence our chocolate perception and buying behavior?

Mitrovic, Jelena

2014-01-01

Master in Marketing This master dissertation is based on a research conducted in order to answer the question ‘How different chocolate brands influence our chocolate perception and buying behavior?’. This research was conducted with a sample of 101 respondents through a structured questionnaire. All data acquired were analyzed in the SPSS software, due to its huge potential to compare different variables, that is, different aspects of data. The main aim of this research is to compare...

1. Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

Harwood, Meriel L.; Loquasto, Joseph R.; Roberts, Robert F.; Gregory R Ziegler; Hayes, John E.

2013-01-01

Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes det...

2. Chocolate milk consequences: a pilot study evaluating the consequences of banning chocolate milk in school cafeterias.

Andrew S Hanks

Full Text Available OBJECTIVES: Currently, 68.3% of the milk available in schools is flavored, with chocolate being the most popular (61.6% of all milk. If chocolate milk is removed from a school cafeteria, what will happen to overall milk selection and consumption? METHODS: In a before-after study in 11 Oregon elementary schools, flavored milk-which will be referred to as chocolate milk-was banned from the cafeteria. Milk sales, school enrollment, and data for daily participation in the National School Lunch Program (NSLP were compared year to date. RESULTS: Total daily milk sales declined by 9.9% (p<0.01. Although white milk increased by 161.2 cartons per day (p<0.001, 29.4% of this milk was thrown away. Eliminating chocolate milk was also associated with 6.8% fewer students eating school lunches, and although other factors were also involved, this is consistent with the notion of psychological reactance. CONCLUSIONS: Removing chocolate milk from school cafeterias may reduce calorie and sugar consumption, but it may also lead students to take less milk overall, drink less (waste more of the white milk they do take, and no longer purchase school lunch. Food service managers need to carefully weigh the costs and benefits of eliminating chocolate milk and should consider alternative options that make white milk more convenient, attractive, and normal to choose.

3. Miss Chocolate and Messrs Ice-eream

2002-01-01

Aroti was an Indian girl. She went to school in England. She was put in a class where all the children were white, and she suddenly found herself surrounded by a gang of boys all shouting,“Miss Chocolate! Miss Chocolate！” They expectedher to hurst into tears.

4. Chocolate: Reading across the Five C's

Schneider, Jody

2007-01-01

The reading and literacy focus of a unit that centers on chocolate can provide a context for using the interpretive mode of the communication standard from the "National Standards in Foreign Language Education." This article presents a thematic unit that is applicable to all languages and adaptable to any level. Inspired by Woodlands' all-school…

5. Measuring and modelling the structure of chocolate

Le Révérend, Benjamin J. D.; Fryer, Peter J.; Smart, Ian; Bakalis, Serafim

2015-01-01

The cocoa butter present in chocolate exists as six different polymorphs. To achieve the desired crystal form (βV), traditional chocolate manufacturers use relatively slow cooling (chocolate products during processing as well as the crystal structure of cocoa butter throughout the process. A set of ordinary differential equations describes the kinetics of fat crystallisation. The parameters were obtained by fitting the model to a set of DSC curves. The heat transfer equations were coupled to the kinetic model and solved using commercially available CFD software. A method using single crystal XRD was developed using a novel subtraction method to quantify the cocoa butter structure in chocolate directly and results were compared to the ones predicted from the model. The model was proven to predict phase change temperature during processing accurately (±1°C). Furthermore, it was possible to correctly predict phase changes and polymorphous transitions. The good agreement between the model and experimental data on the model geometry allows a better design and control of industrial processes.

6. Testing the Fracture Behaviour of Chocolate

Parsons, L. B.; Goodall, R.

2011-01-01

In teaching the materials science aspects of physics, mechanical behaviour is important due to its relevance to many practical applications. This article presents a method for experimentally examining the toughness of chocolate, including a design for a simple test rig, and a number of experiments that can be performed in the classroom. Typical…

7. Diabetes and chocolate: friend or foe?

Mellor, Duane D; Sathyapalan, Thozhukat; Kilpatrick, Eric S; Atkin, Stephen L

2015-11-18

Polyphenols and other compounds found in cocoa and chocolate have therapeutic potential in the management of diabetes in humans. Polyphenol benefits have been proposed supported by in vitro studies, animal work, and clinical trials, which have been conducted mostly in healthy volunteers. The energy-dense formulations of many cocoa and chocolate products, which can be up to 50% sugar by weight, have given the perception that chocolate may be harmful through its contribution to obesity. A review of both clinical trial databases and published literature yielded 15 registered trials and 7 published studies. The published data interventions reported are diverse and vary widely in quality, including poor selection of control products or inadequate blinding procedures. There are also inconsistencies in reporting of data with limited information on the effect of cocoa and chocolate supplementation on weight and glycemic control despite the potential benefits reported with respect to the cardiovascular risk factors of endothelial function and lipids. More studies are required powered for primary clinical outcomes together with the development of standardized product formulations that optimize the dose of polyphenols within a palatable and energy-restricted product. PMID:25775252

8. Mycobiota of cocoa: From farm to chocolate

Copetti, Marina V.; Iamanaka, Beatriz T.; Frisvad, Jens Christian;

2011-01-01

, liquor, butter, cake and powder) and (iii) the final chocolate product (dark, milk, white and powdered) collected from retail outlets. Direct plating or dilution plating on Dichloran 18% Glycerol agar were used for cocoa beans and processed product analyses, respectively. Fungi were isolated...

9. Dental fracture and chocolate candies: case report.

Melani, Rodolfo Francisco Haltenhoff; Turbino, Miriam Lacalle; Ramos, Dalton Luiz de Paula; Bombana, Antônio Carlos; Dias, Paulo Eduardo Miamoto

2013-05-01

A complaint by a customer to a food company claimed that the consumption of a chocolate candy fractured his anterior teeth, due to its hard consistency. Fragments of the fractured teeth and the chocolate candy that supposedly caused it were collected, examined and photographed. Fragments presented caries, large restorations, and suggested previous endodontic treatment. To evaluate causation, the food company requested a laboratory analysis, which simulated the human bite on chocolate candies of the same brand. Human teeth were assembled in a simulating device of masticatory functions of apprehension and incision. Teeth used were either sound or with non-restored endodontic accesses, to simulate previous conditions of the collected fragments. Twenty chocolate candies, cooled in a freezer to 0 °C for 2 h were used as test foods, and were positioned between the teeth of the device at the moment of the test. The set was put in a dynamometer, programmed to apply increasing forces (rate of advance of 5 mm/min), until rupture (either of the specimen or of the teeth). The applied force, in N, at the time of fracture was recorded and analyzed. The average force to fracture the test food was 233.23 N. No tooth was fractured in the experiment. Forces ranging from 191.3 to 275.2 N, applied to chocolate candies were not sufficient to neither fracture human teeth nor cause any structural damage. It was concluded that the dental fracture occurred because of previous oral health conditions of the customer. PMID:23622490

10. MANAGEMENT OF CHOCOLATE MASS STRUCTURE CREATION

Chernykh I. A.

2015-05-01

Full Text Available In the article the processes of chocolate masses, which are determined by the kinetics of the interaction of the dispersed phase through the layer of the dispersion medium, i.e., determined by surface phenomena at the interface, were examined. The results of the study of surface-active properties of sunflower activated phospholipids and dietary supplements "Vitol", which were performed on the model of structured systems. A theoretical and experimental study of the development of practical recommendations for the use of surface-active substances in the production of chocolate masses is given. The ability of dietary supplements "Vitol" and PAF to control the properties of structured disperse systems, which include chocolate mass, was found out. It is shown that the input of sunflower activated phospholipid and dietary supplements "Vitol" to chocolate masses in certain quantities leads to a significant change in the nature of the deformation behavior of chocolate masses. The behavior of thin layers of cocoa butter, PAF and BAA "Vitol" on various liquid surfaces was introduced. The study was carried out by monolayers. The obtained results showed that increasing the pH of the substrate a surface pressure increases, and the film stretches and tends to spread. It has been shown that the injection of surfactant to cocoa butter film facilitates the spreading of water on cocoa butter. It is found that PAF and especially BAA "Vitol" pose the greatest surface pressure, and the most stable and dense layers comparing to other surfactants. Study of the properties of thin layers of cocoa butter and BAA "Vitol" liquid surfaces showed that dietary supplements "Vitol" significantly increases the ability to spread cocoa butter films on the surface of the water

11. Sin and pleasure: the history of chocolate in medicine.

Lippi, Donatella

2015-11-18

In ancient Mayan texts cocoa is considered a gift of the gods: Pre-Columbian populations used chocolate as medicine, too. After the discovery of America, chocolate was introduced in Europe, but Christian Europe looked to this new exhilarating drink with extreme suspiciousness and criticism. From this reaction, the necessity derived to appeal to the reasons of health, with which doctors and scientists committed themselves to explain that chocolate was good for the body. However, during the Enlightment, the road of therapy separated from that of taste, and chocolate mainly maintained its leading role of excipient, bearing the burden, over time, of a negative valence, being associated with obesity, dental problems, unhealthy lifestyle, and so forth. The rehabilitation of chocolate has arisen only in recent times, re-establishing that value that Linnaeus himself credited to chocolate, calling the generous plant Theobroma cacao, food of the gods. PMID:25989318

12. Chocolate in History: Food, Medicine, Medi-Food

Donatella Lippi

2013-01-01

Throughout history, chocolate has been used to treat a wide variety of ailments, and in recent years, multiple studies have found that chocolate can have positive health effects, providing evidence to a centuries-long established use; this acknowledgement, however, did not have a straight course, having been involved in religious, medical and cultural controversies. Christian Europe, in fact, feared the exhilarating effects of new drinks, such as chocolate, coffee and tea. Therefore, these be...

13. Chocolate agar, a differential medium for gram-positive cocci.

Gunn, B. A.

1984-01-01

Reactions incurred on chocolate agar by gram-positive cocci were correlated with species identity. Darkening and clearing of the medium was usually associated with the species Staphylococcus epidermidis, Staphylococcus aureus, Staphylococcus simulans, and Streptococcus faecalis. Yellowing of chocolate agar was associated with alpha-hemolytic species of Streptococcus. The study demonstrated that reactions occurring on chocolate agar are useful in identifying gram-positive cocci.

14. Fluorine content of several brands of chocolate bars and chocolate cookies found in Brazil Conteúdo de flúor em diversas marcas de chocolate e bolachas de chocolate encontradas no Brasil

Marília Afonso Rabelo Buzalaf; José Mauro Granjeiro; Vanessa Eid da Silva Cardoso; Thelma Lopes da Silva; Kelly Polido Kaneshiro Olympio

2003-01-01

Chocolate bars and chocolate cookies are foodstuffs highly appreciated by children. The possibility of having fluorine (F) among their components, associated with an excessive consumption, may make them decisive contributors to the total daily F intake. Thus, they could participate in the establishment of dental fluorosis. The aim of this study was to analyze the fluorine concentration [F] of the chocolates bars (CB) Baton, Confeti, Garoto Ball, Kinder Ovo, M&M’s, Milkybar, Nescau, Nescau Bal...

15. A clinical trial gone awry: the Chocolate Happiness Undergoing More Pleasantness (CHUMP) study

Chan, Kevin

2007-01-01

The randomized controlled trial is the “gold standard” for evaluating the benefits and harms of interventions. The Chocolate Happiness Undergoing More Pleasantness (CHUMP) study was designed to compare the effects of dark chocolate, milk chocolate and normal chocolate consumption on happiness. Although the intention-to-treat analysis showed that participants who received either dark or milk chocolate were happier than those who received no additional chocolate, the actual-consumption analysis...

16. MANAGEMENT OF CHOCOLATE MASS STRUCTURE CREATION

Chernykh I. A.; Biboletova A. B.; Krasina I. B.; Kalmanovich S. A.; Krasin P. S.

2015-01-01

In the article the processes of chocolate masses, which are determined by the kinetics of the interaction of the dispersed phase through the layer of the dispersion medium, i.e., determined by surface phenomena at the interface, were examined. The results of the study of surface-active properties of sunflower activated phospholipids and dietary supplements "Vitol", which were performed on the model of structured systems. A theoretical and experimental study of the development of practical rec...

17. Chocolate tablet aspects of cytherean Meshkenet Tessera

Raitala, J.

1993-01-01

Meshkenet Tessera structures were mapped from Magellan data and several resemblances to chocolate tablet boudinage were found. The complex fault sets display polyphase tectonic sequences of a few main deformation phases. Shear and tension have contributed to the areal deformation. Main faults cut the 1600-km long Meshkenet Tessera highland into bar-like blocks which have ridge and groove pattern oriented along or at high angles to the faults. The first approach to the surface block deformation is an assumption of initial parallel shear faulting followed by a chocolate tablet boudinage. Major faults which cut Meshkenet Tessera into rectangular blocks have been active repetitively while two progressive or superposed boudinage set formations have taken place at high angles during the relaxational or flattening type deformation of the area. Chocolate tablet boudinage is caused by a layer-parallel two-dimensional extension resulting in fracturing of the competent layer. Such structures, defined by two sets of boudin neck lines at right angles to each other, have been described by a number of authors. They develop in a flattening type of bulk deformation or during superposed deformation where the rock is elongated in two dimensions parallel to the surface. This is an attempt to describe and understand the formation and development of structures of Meshkenet Tessera which has complicated fault structures.

18. Influence of packaging information on consumer liking of chocolate milk.

Kim, M K; Lopetcharat, K; Drake, M A

2013-08-01

Chocolate milk varies widely in flavor, color, and viscosity, and liking is influenced by these properties. Additionally, package labels (declared fat content) and brand are some of the extrinsic factors that may influence consumer perception. The objective of this study was to evaluate the effects of packaging labels and brand name on consumer liking and purchase intent of chocolate milk. A consumer acceptance test, conjoint analysis survey, and Kano analysis were conducted. One hundred eight consumers evaluated 7 chocolate milks with and without brand or package information in a 2-d crossover design. A conjoint analysis survey and Kano analysis were conducted after the consumer acceptance test. Results were evaluated by 2-way ANOVA and multivariate analyses. Declared fat content and brand influenced overall liking and purchase intent for chocolate milks to differing degrees. A subsequent conjoint analysis (n=250) revealed that fat content was a driver of choice for purchasing chocolate milk followed by sugar content and brand. Brand name was less important for purchase intent of chocolate milk than fat or sugar content. Among fat content of chocolate milk, 2 and 1% fat level were most appealing to consumers, and reduced sugar and regular sugar were equally important for purchase intent. Kano analysis confirmed that fat content (whole milk, 1, or 2% fat chocolate milk) was an attractive attribute for consumer satisfaction, more so than brand. Organic labeling did not affect the purchase decision of chocolate milk; however, Kano results revealed that having an organic label on a package positively influenced consumer satisfaction. Findings from this study can help chocolate milk producers as well as food marketers better target their product labels with attributes that drive consumer choice of chocolate milk. PMID:23706490

19. Using Cocoa and Chocolate to Teach Human Geography

Alberts, Heike C.

2010-01-01

Food topics are uniquely suited to increase students' interest in human geography. A highly processed food like chocolate can be studied in a variety of different ways, making it possible to include chocolate examples and activities at various points in a human geography class. The goals of this article are to provide sufficient background…

20. 7 CFR 58.935 - Chocolate and cocoa.

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Chocolate and cocoa. 58.935 Section 58.935 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients shall meet the...

1. 21 CFR 163.145 - Mixed dairy product chocolates.

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Mixed dairy product chocolates. 163.145 Section 163.145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.145 Mixed dairy product chocolates....

2. Chocolate consumption modulates cytokine production in healthy individuals

Netea, S.A.; Janssen, S.A.; Jaeger, M.; Jansen, T.; Jacobs, L.; Miller-Tomaszewska, G.; Plantinga, T.S.; Netea, M.G.; Joosten, L.A.B.

2013-01-01

Epidemiological studies suggest that chocolate increases the incidence and severity of acne. Here we demonstrate that chocolate consumption primes human blood mononuclear cells from volunteers to release more interleukin-1beta (IL-1beta) and IL-10 upon stimulation with Propionibacterium acne or Stap

3. The fluid dynamics of the chocolate fountain

Townsend, Adam K.; Wilson, Helen J.

2016-01-01

We consider the fluid dynamics of the chocolate fountain. Molten chocolate is a mildly shear-thinning non-Newtonian fluid. Dividing the flow into three main domains—the pumped flow up the centre, the film flow over each dome, and the freely falling curtain flow between the domes—we generate a wide-ranging study of Newtonian and non-Newtonian fluid mechanics. The central pumped flow is a benchmark to elucidate the effects of shear-thinning. The dome flow can be modelled as a thin-film flow with the leading-order effects being a simple balance of gravity and viscosity. Finally, the curtain flow is analytically intractable but is related to the existing theory of water bells (both inviscid and viscous). In pipe flow, Newtonian fluids exhibit a parabolic velocity profile; shear-thinning makes the profile more blunted. In thin-film flow over the dome, gravitational and viscous effects balance and the dome shape is not important beyond the local slope. We find that the chocolate thins and slows down as it travels down the dome. Finally, in the curtain flow, we predict the shape of the falling sheet for an inviscid fluid, and compare this with the literature to predict the shape for a viscous fluid, having shown that viscous forces are too great to ignore. We also find that the primary effect driving the shape of the curtain (which falls inwards towards the axis of the fountain) is surface tension. We find that the three domains provide excellent introductions to non-Newtonian mechanics, the important mathematical technique of scaling, and how to manipulate existing data to make our own predictions. We also find that the topic generates interest among the public in our engagement work.

4. 巧克力的妙处%Chocolate is Good For You

Kesta Allen

2007-01-01

@@ Can chocolate help you to live longer?巧克力能帮助你长寿吗? My mother would never allow me to eat sweets and chocolate. She said that chocolates were bad for me and that they would damage my teeth. What would she say about the new research which says that chocolate is good for you?

5. Evolution of the Chocolate Bar: A Creative Approach to Teaching Phylogenetic Relationships within Evolutionary Biology

Burks, Romi L.; Boles, Larry C.

2007-01-01

Chocolate calms the mind, yet excites the senses. Chocolate also unites cultures. "Chocolat" (2000), a movie about a small town French chocolate shop, made millions internationally. Starring actors contributed partly to the film's success, but the film also drew salivating viewers worldwide to the multiple applications of chocolate. With its…

6. Chocolate: a sex-linked recessive plumage colour mutant of the domestic fowl.

Carefoot, W C

1996-09-01

1. A mating between Black Orpington bantams produced, in addition to blacks, a single female in which the black colouration was replaced by dark chocolate. 2. A mating of the chocolate-coloured female with a black male, F2 and backcross matings demonstrated that the chocolate phenotype is caused by a recessive sex-linked gene to which I assign the symbol *CHOC. 3. A mating of "chocolates' inter se yielded all chocolate offspring. PMID:8894230

7. A SURVEY RESEARCH ON THE YOUNG CONSUMERS' PREFERENCES FOR CHOCOLATE CONSUMPTION

ONDOGAN, Ece Nüket

2008-01-01

In this research, Turkish Chocolate Industry is discussed. The distributions of production and consumption ratios of the chocolate's products by the years are examined especially during the globalization. The routine of chocolate consumption of young consumer is investigated as well as its' profile, while the factors affecting the convenient and chocolate's products consumption are being analyzed. While protecting the chocolate's products sector, the market share and competitive strength of t...

8. Chocolate in History: Food, Medicine, Medi-Food

Donatella Lippi

2013-05-01

Full Text Available Throughout history, chocolate has been used to treat a wide variety of ailments, and in recent years, multiple studies have found that chocolate can have positive health effects, providing evidence to a centuries-long established use; this acknowledgement, however, did not have a straight course, having been involved in religious, medical and cultural controversies. Christian Europe, in fact, feared the exhilarating effects of new drinks, such as chocolate, coffee and tea. Therefore, these beverages would have been banished, had not doctors and scientists explained that they were good for the body. The scientific debate, which reached its peak in Florence in the 18th century, regarded the therapeutic effectiveness of the various chocolate components: it was necessary to know their properties first, in order to prepare the best cacao concoction for every patient. When Dietetics separated from Medicine, however, chocolate acquired the role of vehicle for easing the administration of bitter medicines, being associated to different health problems. The recent rediscovery of the beneficial use of cacao and chocolate focuses upon its value as supplemental nutrition. Building a bridge to the past may be helpful to detect the areas where the potential health benefits of chocolate are likely to be further explored.

9. Efectos beneficiosos del chocolate en la salud cardiovascular

Gómez Juaristi, Miren; L. González-Torres; Bravo, Laura; Bastida, Sara; F. J. Sánchez-Muniz

2011-01-01

Desde la antigüedad se ha atribuido al chocolate propiedades saludables que lo han aproximado más hacia un uso terapéutico que alimentario. El presente trabajo revisa algunos estudios relevantes de los efectos del chocolate (y sus componentes activos) sobre diferentes factores de riesgo cardiovascular y señala la necesidad de futuros estudios. El consumo de cacao/chocolate (i) incrementa la actividad antioxidante, (ii) modula la función plaquetaria e inflamación y (iii...

10. Methylxanthine composition and consumption patterns of cocoa and chocolate products.

Shively, C A; Tarka, S M

1984-01-01

This chapter has compiled and evaluated the current information on the methylxanthine composition of cocoa and various chocolate foods and beverages, as well as the consumption pattern for these commodities. Although the earliest recorded reference to cacao was in 1502, it was not until 1876 that milk chocolate was invented, an event that formed the backbone of the chocolate industry today. The consumption of cocoa throughout the world has been influenced by a number of factors, and the period of peak consumption occurred during the early to mid-1960s when these factors were highly favorable. The greatest consumption of cocoa in metric tons over the past 10 yr has been in the United States, although the highest per capita consumer during this period was Switzerland. The African continent has been historically the primary producer of raw cocoa, with the Ivory Coast currently being the largest individual supplier. Limited marketing survey data is available for the consumption of methylxanthines in chocolate foods and beverages. In children and teenagers, the major dietary source of caffeine was found to be tea, followed by soft drinks and coffee, respectively. Although chocolate foods and beverages ranked the lowest of these dietary sources to provide caffeine, they do constitute the major source of dietary theobromine. Cacao is the major natural source of the xanthine base theobromine. Small amounts of caffeine are present in the bean along with trace amounts of theophylline. The methylxanthine content of beans varies with the varietal type, and is influenced by the fermentation process. Chocolate liquor is a semifinished product commonly called "baking" or "cooking" chocolate. The average theobromine and caffeine content of liquors has been reported at 1.2% and 0.21%, respectively. Cocoa powder, which is prepared after removal of the cocoa butter, contains about 1.9% theobromine and 0.21% caffeine. Chocolate beverages comprise the most widely studied category of

11. Fluorine content of several brands of chocolate bars and chocolate cookies found in Brazil

Buzalaf Marília Afonso Rabelo

2003-01-01

Full Text Available Chocolate bars and chocolate cookies are foodstuffs highly appreciated by children. The possibility of having fluorine (F among their components, associated with an excessive consumption, may make them decisive contributors to the total daily F intake. Thus, they could participate in the establishment of dental fluorosis. The aim of this study was to analyze the fluorine concentration [F] of the chocolates bars (CB Baton, Confeti, Garoto Ball, Kinder Ovo, M&M?s, Milkybar, Nescau, Nescau Ball, Surpresa, Surpresa Bichos, Tortuguita; and of the chocolate cookies (CC Danyt?s, Hipopó, Nescau, Passatempo, Pokémon, Sítio do Pica-Pau Amarelo and Trakinas. Samples were purchased in Bauru, São Paulo, Brazil. Three grams of each product were previously ashed at 525°C (CB and cookies fillings and at 550°C (cookies dough, during 4 hours. Fluorine was separated from the ash by hexamethyldisiloxane (HMDS-facilitated diffusion. Fluorine analysis was carried out with the specific electrode. Mean [F]s ± SD and amplitude (unit mg/g were: CB = 0.30 ± 0.45 (0.07 - 1.60, n = 12 and CC = 1.08 ± 2.64 (0.04 - 7.10, n = 7. It was concluded that some of the analyzed foods may be important contributors to the total daily F intake. As for the product that had the highest [F] (Danyt?s, when only 3 units are consumed just once a day, they may supply up to 40% of the maximum recommended daily F intake (0.07 mg/kg body weight for a 2-year-old child (12 kg. The [F] in these products should be informed on their labels.

12. Exploring consumer perception about the different types of chocolate Explorando a percepção do consumidor sobre diferentes tipos de chocolate

2012-01-01

The Word Association technique was used to analyze the perception of 120 Uruguayan consumers concerning the different types of chocolate. Similarly, it was estimated how healthy consumers perceived dark, white and milk chocolate to be. As a generic product, chocolate was associated with good taste, positive feelings, sweetness, feelings of warmth and calories/energy. White, dark and milk chocolate were significantly associated with other concepts (creaminess, bitterness, intense taste, etc.)....

13. Chocolate Bay/Halls Lake 1987-1988

National Oceanic and Atmospheric Administration, Department of Commerce — During May 1987, and May-June and September 1988, a total of 80 inner and outer marsh samples were collected in the Alligator Point salt marsh of Chocolate Bay...

14. Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate

John E. Hayes

2013-06-01

Full Text Available Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increased content of cocoa powder produced from under-fermented cocoa beans in a semisweet chocolate-type confection. The group rejection threshold was equivalent to 80.7% of the non-fat cocoa solids coming from the under-fermented cocoa powder. Contrary to expectations, there were no differences in rejection thresholds when participants were grouped based on their self-reported preference for milk or dark chocolate, indicating that these groups react similarly to an increase in high cocoa flavanol containing cocoa powder.

15. Plant polyphenols to enhance the nutritional and sensory properties of chocolates.

Sim, Shaun Y J; Ng, Jun Wei; Ng, Wai Kiong; Forde, Ciarán G; Henry, Christiani Jeyakumar

2016-06-01

A relatively unexplored method to enhance the sensory and nutritional properties of chocolate is to use plant polyphenols. In this study, a low cost agricultural waste product - mangosteen (Garcinia mangostana Linn.) pericarp - was added as powder in graded amounts (1%, 2% and 3%w/w) to dark and compound chocolates during the mixing stage and evaluated. The particle size distributions of the chocolates were mostly within 30 μm and the chocolates displayed a homogeneous morphology. The polyphenols (procyanidins and xanthones) in mangosteen pericarp powder were also stable to simulated chocolate processing. The 3% pericarp powder concentration significantly expanded the bioactive profile and total phenolic content (13% in dark chocolates and 50% in compound chocolates) compared to their plain counterparts without affecting sensory qualities. Such low cost plant polyphenols could enhance the bioactive and flavor profile of chocolates, especially in low cocoa content compound chocolates. PMID:26830559

16. Increasing the maximally random jammed density with electric field to reduce the fat level in chocolate

Tao, R.; Tang, H.

Chocolate is one of the most popular food types and flavors in the world. Unfortunately, at present, chocolate products contain too much fat, leading to obesity. For example, a typical molding chocolate has various fat up to 40% in total and chocolate for covering ice cream has fat 50 -60%. Especially, as children are the leading chocolate consumers, reducing the fat level in chocolate products to make them healthier is important and urgent. While this issue was called into attention and elaborated in articles and books decades ago and led to some patent applications, no actual solution was found unfortunately. Why is reducing fat in chocolate so difficult? What is the underlying physical mechanism? We have found that this issue is deeply related to the basic science of soft matters, especially to their viscosity and maximally random jammed (MRJ) density φx. All chocolate productions are handling liquid chocolate, a suspension with cocoa solid particles in melted fat, mainly cocoa butter. The fat level cannot be lower than 1-φxin order to have liquid chocolate to flow. Here we show that that with application of an electric field to liquid chocolate, we can aggregate the suspended particles into prolate spheroids. This microstructure change reduces liquid chocolate's viscosity along the flow direction and increases its MRJ density significantly. Hence the fat level in chocolate can be effectively reduced. We are looking forward to a new class of healthier and tasteful chocolate coming to the market soon. Dept. of Physics, Temple Univ, Philadelphia, PA 19122.

17. Contribution to the modelling of chocolate tempering process.

Debaste, Frédéric; Kegelaers, Yves; Ben Amor, Hatem; Halloin, Véronique

2007-01-01

The tempering of chocolate, i.e. the process of crystallization of the desired morph; is a key step in its manufacturing by professional chocolatiers. In this work, a model of a tempering process based on seeding with solid chocolate grains is developed to enhance understanding and control of the system. The model aims to predict temperature field during melting and crystallization of the product. Therefore a mechanical stirrer is designed to simulate the manual mixing. Resulting flow field i...

18. Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate

Hayes, John E.; Harwood, Meriel L.; Gregory R Ziegler

2013-01-01

Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting) that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increas...

19. Dark chocolate acceptability: influence of cocoa origin and processing conditions

Torres Moreno, Míriam; Tarrega, Amparo; Costell Ibáñez, Elvira; Blanch i Colat, Consol

2011-01-01

BACKGROUND: Chocolate properties can vary depending on cocoa origin, composition and manufacturing procedure, which affect consumer acceptability. The aim of this work was to study the effect of two cocoa origins (Ghana and Ecuador) and two processing conditions (roasting time and conching time) on dark chocolate acceptability. RESULTS: Overall acceptability and acceptability for different attributes (colour, flavour, odour and texture) were evaluated by 95 consumers. Differences ...

20. Development of Probiotic and Synbiotic Chocolate Mousse: A Functional Food

Patel, P.; Parekh, T; R. Subhash

2008-01-01

The purpose of this study was to develop a chocolate mousse having probiotic and prebiotic ingredients added and verify the perspectives of the product with regard to potential for consumer health benefits and sensory acceptance. Probiotic and synbiotic chocolate mousse supplemented with Lactobacillus paracasei subsp. paracasei (P) or together with the prebiotic ingredient inulin (S), were prepared, as well as control mousse (C). L. paracasei count and total count were carried out duri...

1. International outbreak of Salmonella Oranienburg due to German chocolate

Weise Ekkehard

2005-02-01

Full Text Available Abstract Background This report describes a large international chocolate-associated Salmonella outbreak originating from Germany. Methods We conducted epidemiologic investigations including a case-control study, and food safety investigations. Salmonella (S. Oranienburg isolates were subtyped by the use of pulsed-field gel electrophoresis (PFGE. Results From 1 October 2001 through 24 March 2002, an estimated excess of 439 S. Oranienburg notifications was registered in Germany. Simultaneously, an increase in S. Oranienburg infections was noted in other European countries in the Enter-net surveillance network. In a multistate matched case-control study in Germany, daily consumption of chocolate (matched odds ratio [MOR]: 4.8; 95% confidence interval [CI]: 1.3–26.5, having shopped at a large chain of discount grocery stores (MOR: 4.2; CI: 1.2–23.0, and consumption of chocolate purchased there (MOR: 5.0; CI: 1.1–47.0 were associated with illness. Subsequently, two brands from the same company, one exclusively produced for that chain, tested positive for S. Oranienburg. In two other European countries and in Canada chocolate from company A was ascertained that also contained S. Oranienburg. Isolates from humans and from chocolates had indistinguishable PFGE profiles. No source or point of contamination was identified. Epidemiological identification of chocolate as a vehicle of infections required two months, and was facilitated by proxy measures. Conclusions Despite the use of improved production technologies, the chocolate industry continues to carry a small risk of manufacturing Salmonella-containing products. Particularly in diffuse outbreak-settings, clear associations with surrogates of exposure should suffice to trigger public health action. Networks such as Enter-net have become invaluable for facilitating rapid and appropriate management of international outbreaks.

2. Chocolate and Prevention of Cardiovascular Disease: A Systematic Review

Ding Xin

2006-01-01

Full Text Available Abstract Background Consumption of chocolate has been often hypothesized to reduce the risk of cardiovascular disease (CVD due to chocolate's high levels of stearic acid and antioxidant flavonoids. However, debate still lingers regarding the true long term beneficial cardiovascular effects of chocolate overall. Methods We reviewed English-language MEDLINE publications from 1966 through January 2005 for experimental, observational, and clinical studies of relations between cocoa, cacao, chocolate, stearic acid, flavonoids (including flavonols, flavanols, catechins, epicatechins, and procynadins and the risk of cardiovascular disease (coronary heart disease (CHD, stroke. A total of 136 publications were selected based on relevance, and quality of design and methods. An updated meta-analysis of flavonoid intake and CHD mortality was also conducted. Results The body of short-term randomized feeding trials suggests cocoa and chocolate may exert beneficial effects on cardiovascular risk via effects on lowering blood pressure, anti-inflammation, anti-platelet function, higher HDL, decreased LDL oxidation. Additionally, a large body of trials of stearic acid suggests it is indeed cholesterol-neutral. However, epidemiologic studies of serum and dietary stearic acid are inconclusive due to many methodologic limitations. Meanwhile, the large body of prospective studies of flavonoids suggests the flavonoid content of chocolate may reduce risk of cardiovascular mortality. Our updated meta-analysis indicates that intake of flavonoids may lower risk of CHD mortality, RR = 0.81 (95% CI: 0.71–0.92 comparing highest and lowest tertiles. Conclusion Multiple lines of evidence from laboratory experiments and randomized trials suggest stearic acid may be neutral, while flavonoids are likely protective against CHD mortality. The highest priority now is to conduct larger randomized trials to definitively investigate the impact of chocolate consumption on long

3. PROCYANIDIN AND CATECHIN CONTENT AND ANTIOXIDANT CAPACITY OF COCOA AND CHOCOLATE PRODUCTS

Cocoa and chocolate products from major brands were analyzed blinded for total antioxidant capacity (AOC) (lipophilic and hydrophilic ORACFL), catechins, and procyanidins (monomer through polymers). Accuracy of analyses was ascertained by comparing analyses on a NIST standard reference chocolate wit...

4. Teaching Cases in Management - O Chocolate Importado

Dusan Schreiber

2009-10-01

5. Startling Sweet Temptations: Hedonic Chocolate Deprivation Modulates Experience, Eating Behavior, and Eyeblink Startle

Blechert, Jens; Naumann, Eva; Schmitz, Julian; Herbert, Beate M.; Tuschen-Caffier, Brunna

2014-01-01

Many individuals restrict their food intake to prevent weight gain. This restriction has both homeostatic and hedonic effects but their relative contribution is currently unclear. To isolate hedonic effects of food restriction, we exposed regular chocolate eaters to one week of chocolate deprivation but otherwise regular eating. Before and after this hedonic deprivation, participants viewed images of chocolate and images of high-calorie but non-chocolate containing foods, while experiential, ...

6. Chocolate para el imperio: la interiorización europea de estética mesoamericana.

Marcy Norton.

2008-01-01

This article offers a new interpretation of how and why Europeans developed a taste for chocolate. While previous studies have suggested that Europeans transformed chocolate materially and ideologically in order to make it fit their existing set of tastes and prejudices, it is demonstrated that Europeans learned to like chocolate on Indian terms as a result of their status as cultural minorities in colonial Mesoamerica. In addition this article uses the historical case study of chocolate's tr...

7. Repeated cue exposure effects on subjective and physiological indices of chocolate craving

Gucht, Dinska Van; Vansteenwegen, Debora; Beckers, Tom; Hermans, Dirk; Baeyens, Frank; Van den Bergh, Omer

2008-01-01

The aim of this study is to investigate the effects of repeated unreinforced exposure to chocolate cues in persons reporting chocolate craving. Participants in the experimental group (n=40) received 10 consecutive brief exposures to chocolate cues in each of two sessions, separated by 1-3 days. Control participants (n=18) received two exposures at the start and end of each session. Chocolate craving was measured (alternately) through subjective report and the amount of saliva secretion to cho...

8. 77 FR 71446 - Notice of Availability of the Final Environmental Impact Statement for the West Chocolate...

2012-11-30

... Chocolate Mountains Renewable Energy Evaluation Area, Imperial County, CA, and the Proposed California... Environmental Impact Statement (EIS) for the West Chocolate Mountains Renewable Energy Evaluation Area (REEA... of the West Chocolate Mountains Renewable Energy Evaluation Area Final EIS/Proposed Plan...

9. 76 FR 38680 - Notice of Availability of the Draft Environmental Impact Statement for the West Chocolate...

2011-07-01

... Chocolate Mountains Renewable Energy Evaluation Area, Imperial Valley, California, and the Draft California... Environmental Impact Statement (EIS) for the West Chocolate Mountains Renewable Energy Evaluation Area. By this... mailings. ADDRESSES: You may submit comments related to the West Chocolate Mountains Renewable...

10. Repeated cue exposure effects on subjective and physiological indices of chocolate craving

D. van Gucht; D. Vansteenwegen; T. Beckers; D. Hermans; F. Baeyens; O. Van den Bergh

2008-01-01

The aim of this study is to investigate the effects of repeated unreinforced exposure to chocolate cues in persons reporting chocolate craving. Participants in the experimental group (n ¼ 40) received 10 consecutive brief exposures to chocolate cues in each of two sessions, separated by 1-3 days. Co

11. 21 CFR 163.155 - Milk chocolate and vegetable fat coating.

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Milk chocolate and vegetable fat coating. 163.155... § 163.155 Milk chocolate and vegetable fat coating. (a) Description. Milk chocolate and vegetable fat coating is the food that conforms to the standard of identity, and is subject to the requirements...

12. 21 CFR 163.153 - Sweet chocolate and vegetable fat coating.

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Sweet chocolate and vegetable fat coating. 163.153... § 163.153 Sweet chocolate and vegetable fat coating. (a) Description. Sweet chocolate and vegetable fat coating is the food that conforms to the definition and standard of identity, and is subject to...

13. Quality and Sensorial Characteristics of Chocolate Bar with Natural Dyes

Liana Claudia Salanţă

2014-11-01

Full Text Available In the latest period of time the people’s interest for natural products without synthetic dyes, with benefits to the human body has significantly increased. Chocolate is widely consumed all over the world. The pleasure derived from the consumption of chocolate is accompanied by a whole range of effects on the human health, which may explain their its attractiveness. One of the objectives of this reaserch was to extract dyes from various plants (fruits and vegetables and incorporating them in white chocolate. In order to characterize the new product, several physicochemical analyses were conducted (moisture, dry matter, ash content, total extract and acidity. Also the consumer perception was followed by conducting a sensory analysis. The new product can be placed in the free synthetic dyes category

14. Ochratoxin A in cocoa and chocolate sampled in Canada.

Turcotte, A-M; Scott, P M

2011-06-01

In order to determine the levels of ochratoxin A (OTA) in cocoa and cocoa products available in Canada, a previously published analytical method, with minor modifications to the extraction and immunoaffinity clean-up and inclusion of an evaporation step, was initially used (Method I). To improve the low method recoveries (46-61%), 40% methanol was then included in the aqueous sodium bicarbonate extraction solvent (pH 7.8) (Method II). Clean-up was on an Ochratest™ immunoaffinity column and OTA was determined by liquid chromatography (LC) with fluorescence detection. Recoveries of OTA from spiked cocoa powder (0.5 and 5 ng g(-1)) were 75-84%; while recoveries from chocolate were 93-94%. The optimized method was sensitive (limit of quantification (LOQ) = 0.07-0.08 ng g(-1)), accurate (recovery = 75-94%) and precise (coefficient of variation (CV) chocolate. Analysis of 32 samples of cocoa powder (16 alkalized and 16 natural) for OTA showed an incidence of 100%, with concentrations ranging from 0.25 to 7.8 ng g(-1); in six samples the OTA level exceeded 2 ng g(-1), the previously considered European Union limit for cocoa. The frequency of detection of OTA in 28 chocolate samples (21 dark or baking chocolate and seven milk chocolate) was also 100% with concentrations ranging from 0.05 to 1.4 ng g(-1); one sample had a level higher than the previously considered European Union limit for chocolate (1 ng g(-1)). PMID:21623500

15. THE EFFECT OF 'ORGANIC' LABELS ON CONSUMER PERCEPTION OF CHOCOLATES

Marietta Kiss

2015-07-01

Full Text Available One of the most important success factors in the organic food industry is the positive image that a significant number of customers attach to organic products in many countries, which includes the perception of healthiness and also sensory characteristics such as smell, texture or taste. Several papers have examined the effect of organic certification on consumer perceptions for many types of products from a number of perspectives. The present study aims to reveal the effect of organic (‘bio’ labels on customers’ evaluation of chocolates regarding five product attributes: fragrance, taste, healthiness, calorie content and price. The two research questions are: (1 ‘How do consumers modify their perceptions about a given chocolate after receiving information as to whether the given chocolate is an organic or a non-organic product?’ and (2 ‘How do consumers’ evaluations of organic and non-organic chocolates relative to each other change after it is revealed which ones have an organic certificate?’ To find the answers an experiment was conducted on a sample of 32 second year bachelor university students from the ‘Commerce and Marketing’ major. During the experiment the students tasted 4 dark (2 regular and 2 organic and 3 milk (2 regular and 1 organic chocolates in two phases. In the first phase they had no information as to whether organic products were involved in the experiment, but in the second the organic products were labelled. The students had to evaluate fragrance, taste, healthiness, and calorie content, and estimate the price in both phases. The results show that ‘organic’ labels can significantly modify consumers’ perception and evaluation of chocolates with every attribute for one or more of the chocolates. Labelling can also widen the perceived gap between organic and regular chocolates according to fragrance, healthiness, calorie content and price. However, changes were identified only in the case of

16. Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

Paula Bacelar Leite

2013-06-01

Full Text Available The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162 resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA. Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were analyzed using ANOVA, Principal Component Analysis (PCA and Tukey's test to compare the means. The results revealed significant differences among the sensory profiles of the chocolates. Chocolates from the PH16 cultivar were characterized by a darker brown color, more intense flavor and odor of chocolate, bitterness and a firmer texture, which are important sensory and commercial attributes. Chocolates from the SR162 cultivar were characterized by a greater sweetness and melting quality and chocolates from the conventional treatment presented intermediate sensory characteristics between those of the other two chocolates. All samples indicated high acceptance, but chocolates from the PH16 and conventional cultivars obtained higher purchase intention scores.

17. The impact of the manufacturing process on the hardness and sensory properties of milk chocolate

Zarić Danica B.

2012-01-01

Full Text Available The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90 minutes of refining, each of them being pre-crystallized at 26, 28 and 30°C. A chocolate mass of identical ingredient composition was also produced using a standard manufacturing process at the same pre-crystallization temperatures. Chocolate hardness was examined using a piece of equipment called Texture Analyser, measuring the stress intensity which leads to chocolate crushing. Sensory analysis was performed using the point scoring method. The new manufacturing process, i.e. the manufacturing of chocolate in a ball mill improves sensory properties and hardness of milk chocolate. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014

18. Exploring consumer perception about the different types of chocolate Explorando a percepção do consumidor sobre diferentes tipos de chocolate

2012-12-01

19. Can airborne ultrasound monitor bubble size in chocolate?

Aerated chocolate products consist of solid chocolate with the inclusion of bubbles and are a popular consumer product in many countries. The volume fraction and size distribution of the bubbles has an effect on their sensory properties and manufacturing cost. For these reasons it is important to have an online real time process monitoring system capable of measuring their bubble size distribution. As these products are eaten by consumers it is desirable that the monitoring system is non contact to avoid food contaminations. In this work we assess the feasibility of using an airborne ultrasound system to monitor the bubble size distribution in aerated chocolate bars. The experimental results from the airborne acoustic experiments were compared with theoretical results for known bubble size distributions using COMSOL Multiphysics. This combined experimental and theoretical approach is used to develop a greater understanding of how ultrasound propagates through aerated chocolate and to assess the feasibility of using airborne ultrasound to monitor bubble size distribution in these systems. The results indicated that a smaller bubble size distribution would result in an increase in attenuation through the product

20. Can airborne ultrasound monitor bubble size in chocolate?

Watson, N.; Hazlehurst, T.; Povey, M.; Vieira, J.; Sundara, R.; Sandoz, J.-P.

2014-04-01

Aerated chocolate products consist of solid chocolate with the inclusion of bubbles and are a popular consumer product in many countries. The volume fraction and size distribution of the bubbles has an effect on their sensory properties and manufacturing cost. For these reasons it is important to have an online real time process monitoring system capable of measuring their bubble size distribution. As these products are eaten by consumers it is desirable that the monitoring system is non contact to avoid food contaminations. In this work we assess the feasibility of using an airborne ultrasound system to monitor the bubble size distribution in aerated chocolate bars. The experimental results from the airborne acoustic experiments were compared with theoretical results for known bubble size distributions using COMSOL Multiphysics. This combined experimental and theoretical approach is used to develop a greater understanding of how ultrasound propagates through aerated chocolate and to assess the feasibility of using airborne ultrasound to monitor bubble size distribution in these systems. The results indicated that a smaller bubble size distribution would result in an increase in attenuation through the product.

1. Acute effects of brisk walking on urges to eat chocolate, affect, and responses to a stressor and chocolate cue. An experimental study.

Taylor, Adrian H; Oliver, Anita J

2009-02-01

The study aimed to investigate the effects of an acute exercise bout on urges to eat chocolate, affect, and psychological and physiological responses to stress and a chocolate cue. Following 3 days of chocolate abstinence, 25 regular chocolate eaters, took part, on separate days, in two randomly ordered conditions, in a within-subject design: a 15-min brisk semi-self-paced brisk walk or a passive control. Following each, participants completed two tasks: the Stroop colour-word interference task, and unwrapping and handling a chocolate bar. Chocolate urges [State Food Cravings Questionnaire (FCQ-S); Rodríguez, S., Fernández, M. C., Cepeda-Benito, A., & Vila, J. (2005). Subjective and physiological reactivity to chocolate images in high and low chocolate cravers. Biological Psychology, 70, 9-18], affective activation [Felt Arousal Scale; Svebak, S., & Murgatroyd, S. (1985). Metamotivational dominance: a multimethod validation of reversal theory constructs. Journal of Perception and Social Psychology, 48, 107-116], affective pleasure/valence [Feelings Scale; Hardy, C. J., & Rejeski, W. J. (1989). Not what, but how one feels: the measurement of affect during exercise. Journal of Sport and Exercise Psychology, 11, 304-317], and systolic/diastolic blood pressure (SBP/DBP) were assessed throughout. Exercise reduced chocolate urges and there was a trend towards attenuated urges in response to the chocolate cue. Exercise also attenuated SBP/DBP increases in response to the stressor and chocolate cue. The effects on urges varied across the dimensions of the FCQ-S. PMID:18835411

2. Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives.

Belščak-Cvitanović, Ana; Komes, Draženka; Dujmović, Marko; Karlović, Sven; Biškić, Matija; Brnčić, Mladen; Ježek, Damir

2015-01-15

In this study, sugar alcohols, dietary fibers, syrups and natural sweeteners were used as sucrose alternatives in the production of reduced sugar chocolates (50% of cocoa parts) with enhanced bioactive profile. Formulated chocolates were evaluated for their physical (particle size distribution, texture) and sensory properties, sugar composition, polyphenolic compounds content and antioxidant capacity. All produced reduced sugar chocolates ensured >20% lower calorific value than conventional chocolate (prepared with sucrose). Formulated chocolates containing stevia leaves and peppermint exhibited the best sensory properties (especially with regard to mouthfeel, sweetness and herbal aroma), as well as the highest polyphenolic content and antioxidant capacity. Particle size and hardness of chocolates increased in comparison to conventional chocolate, in particular when the combination of fructose and isomalt or lactitol was used. The bioactive profile of produced chocolates was enriched with phenolic acids, flavone (luteolin and apigenin) and flavonol (quercetin) derivatives, which were not identified in control chocolate. PMID:25148960

3. Does chocolate reduce blood pressure? A meta-analysis

Ried Karin

2010-06-01

Full Text Available Abstract Background Dark chocolate and flavanol-rich cocoa products have attracted interest as an alternative treatment option for hypertension, a known risk factor for cardiovascular disease. Previous meta-analyses concluded that cocoa-rich foods may reduce blood pressure. Recently, several additional trials have been conducted with conflicting results. Our study summarises current evidence on the effect of flavanol-rich cocoa products on blood pressure in hypertensive and normotensive individuals. Methods We searched Medline, Cochrane and international trial registries between 1955 and 2009 for randomised controlled trials investigating the effect of cocoa as food or drink compared with placebo on systolic and diastolic blood pressure (SBP/DBP for a minimum duration of 2 weeks. We conducted random effects meta-analysis of all studies fitting the inclusion criteria, as well as subgroup analysis by baseline blood pressure (hypertensive/normotensive. Meta-regression analysis explored the association between type of treatment, dosage, duration or baseline blood pressure and blood pressure outcome. Statistical significance was set at P Results Fifteen trial arms of 13 assessed studies met the inclusion criteria. Pooled meta-analysis of all trials revealed a significant blood pressure-reducing effect of cocoa-chocolate compared with control (mean BP change ± SE: SBP: -3.2 ± 1.9 mmHg, P = 0.001; DBP: -2.0 ± 1.3 mmHg, P = 0.003. However, subgroup meta-analysis was significant only for the hypertensive or prehypertensive subgroups (SBP: -5.0 ± 3.0 mmHg; P = 0.0009; DBP: -2.7 ± 2.2 mm Hg, P = 0.01, while BP was not significantly reduced in the normotensive subgroups (SBP: -1.6 ± 2.3 mmHg, P = 0.17; DBP: -1.3 ± 1.6 mmHg, P = 0.12. Nine trials used chocolate containing 50% to 70% cocoa compared with white chocolate or other cocoa-free controls, while six trials compared high- with low-flavanol cocoa products. Daily flavanol dosages ranged from 30

4. Fitting mathematical models to describe the rheological behaviour of chocolate pastes

Barbosa, Carla; Diogo, Filipa; Alves, M. Rui

2016-06-01

The flow behavior is of utmost importance for the chocolate industry. The objective of this work was to study two mathematical models, Casson and Windhab models that can be used to fit chocolate rheological data and evaluate which better infers or previews the rheological behaviour of different chocolate pastes. Rheological properties (viscosity, shear stress and shear rates) were obtained with a rotational viscometer equipped with a concentric cylinder. The chocolate samples were white chocolate and chocolate with varying percentages in cacao (55%, 70% and 83%). The results showed that the Windhab model was the best to describe the flow behaviour of all the studied samples with higher determination coefficients (r2 > 0.9).

5. Doctors Say a Chocolate a Day Keeps Them Away

Patricia; Reaney; 林多多

2002-01-01

本文的标题别具风采,很生动形象,很亲切而富有说服力。这毕竟是“医嘱”呀！文章内还有一句也很精彩,堪称佳句:NOT ALL CHOCOLATE CRE-ATED EQUAL。使你也许会联想到英语中的一句名言:MAN ARE CREATED E-QUAL。(人生来就是平等)！当然,本文还有一句“中听”的话:So the message is,enjoy a little chocolate in moderation,but ensure you eat five portions of fruit andvegetables daily to get all the flavonoids you need without the added fat。此言之精髓是:巧克力虽好,但别忘了大吃水果和蔬菜哟！】

6. Physical Characteristics of Cocoa Butter and Palm Stearin Mixture in Milk Chocolate System

Misnawi Jati

2008-01-01

Chocolate products for consumption in tropical areas frequently become soft and tend to bloom due to melting and migration of fat contained, the product becomes dully and less interesting. Fat fraction determines chocolate texture, appearance and its handling. Objective of this research is to study the characteristic of mixed fat of cocoa butter, milk fat and stearin; in which the latest was added into a chocolate formula expected to increase its physical characteristic. Response Surface Meth...

7. Smelling the books: The effect of chocolate scent on purchase-related behavior in a bookstore

DOUCE, Lieve; Poels, Karolien; Janssens, Wim; De Backer, Charlotte

2013-01-01

The aims of this research were to (1) explore the different effects of an ambient scent of chocolate on general approach versus goal-directed behavior, and (2) investigate whether an ambient chocolate scent diffused in a retail environment has a positive effect on consumers’ behavior toward thematically congruent products. A field study with 201 participants shows that a chocolate scent positively influences general approach behavior and negatively influences goal-directed behavior in a books...

8. Sensory and instrumental evaluation of physical characteristics of laboratory -made chocolate

Jovanović Olga Lj.; Pajin Biljana S.

2002-01-01

Sensory evaluation of chocolate, as a complex multicompound system, is one of the ways to define and control its physico-chemical characteristics, i.e. quality. Chocolate quality depends on structure and ingredients percentage that influence its appearance, taste and behaviour in the production processes and storage. The aim of this work was to compare certain quality factors of laboratory-made chocolate with added emulsifier-blooming inhibitor, determinated by sensory and instrumental analys...

9. An empirical study on the relationship of purchasing a chocolate based on its packaging

Yasaman Giyahi

2012-01-01

Chocolate is one of popular gifts among people in many societies. Packaging of such product plays an important role on marketing this item and the primary question of this survey is to determine the impact of packaging on better introducing a product. The inference statistical tests show that packaging is an important item in selection of chocolate as a gift. Percentage of chocolate is the most important information on packaging and color of packaging is of paramount significance when custome...

10. Development and storage study of reduced sugar soy containing compound chocolate

Pandey, Alka; Singh, Gurmukh

2010-01-01

Possibility of using full fat soy flour (FFSF) for replacer for whole milk powder (WMP), stevia-mannitol blend as replacer for sugar and soybean oil (SBO) as replacer for cocoa butter in chocolate manufacture without impairing the sensory quality characteristics of chocolate was explored. Data on the sensory evaluation of WMP, sugar and cocoa butter substituted chocolates revealed that 40% (w/w) of WMP, sugar and cocoa butter can be successfully substituted by FFSF, stevia-mannitol blend and ...

11. Replacement of cocoa butter with cocoa butter - like fat from modified palm oil in coating chocolate

Jitbunjerdkul, S.; Kijroongrojana, K.; Chutong, T.

2007-01-01

Chocolate is a confectionery product, mainly containing cocoa mass or liquor, cocoa butter (CB) and sugar. Nowadays vegetable fats and modified oil are used instead of CB in chocolate products to lower the cost and to obtain the varieties of products with different characteristics and textures. Cocoa butter-like fat from modified palm oil (CBFMPO) at different levels of CB replacement (60,80 and 100%) were used to develop a formulation of coating chocolate. When physical and sensory propertie...

12. Visualization of the hot chocolate sound effect by spectrograms

Trávníček, Zdeněk; Fedorchenko, Alexander I.; Pavelka, Miroslav; Hrubý, Jan

2012-01-01

Roč. 331, č. 25 (2012), s. 5387-5392. ISSN 0022-460X R&D Projects: GA AV ČR(CZ) IAA200760801; GA ČR(CZ) GCP101/11/J019 Institutional research plan: CEZ:AV0Z20760514 Keywords : hot chocolate effect * gas-liquid mixture * speed of sound Subject RIV: BK - Fluid Dynamics Impact factor: 1.613, year: 2012 http://www.sciencedirect.com/science/article/pii/S0022460X12005640

13. Chocolate During Pregnancy Has Good Impact on Baby

陈晖

2004-01-01

在传统的观念中,巧克力是美味高脂的代名词,令几多爱关女士垂涎欲 滴却又望而却步。但不想其对孕妇却有如下神奇功效:Eating chocolate is good for the baby。因此,为了下一代的健康,请孕妇尽情享用吧!

2012-01-01

Abstract: An advertisement has never been departed from an ideology. Although it occurs implicitly, an ideology in an advertisement is able to make someone believe in particular value of life. This study tries to reveal the ideology both in positive meaning as a belief system which marks certain group and in negative meaning as a false consciousness. Besides that, this study also tries to reveal the way of illustrating the ideology that lies within the Axe Chocolate advertisement. In order to...

2016-01-01

An advertisement has never been departed from an ideology. Although it occurs implicitly, an ideology in an advertisement is able to make someone believe in particular value of life. This study tries to reveal the ideology both in positive meaning as a belief system which marks certain group and in negative meaning as a false consciousness. Besides that, this study also tries to reveal the way of illustrating the ideology that lies within the Axe Chocolate advertisement. In order to obtain th...

16. International outbreak of Salmonella Oranienburg due to German chocolate

Weise Ekkehard; Bartelt Edda; Behnke Susanne C; Fisher Ian ST; Prager Rita; Roggentin Peter; Hauri Anja M; Ethelberg Steen; Fell Gerhard; van Treeck Ulrich; Feil Fabian; Dreesman Johannes; Werber Dirk; Ellis Andrea; Siitonen Anja

2005-01-01

Abstract Background This report describes a large international chocolate-associated Salmonella outbreak originating from Germany. Methods We conducted epidemiologic investigations including a case-control study, and food safety investigations. Salmonella (S.) Oranienburg isolates were subtyped by the use of pulsed-field gel electrophoresis (PFGE). Results From 1 October 2001 through 24 March 2002, an estimated excess of 439 S. Oranienburg notifications was registered in Germany. Simultaneous...

17. Edible applications of shellac oleogels: spreads, chocolate paste and cakes

Patel, Ashok; Rajarethinem, Pravin S; Grędowska, Agnieszka; Turhan, Ozge; Lesaffer, Ans; De Vos, Winnok; Van de Walle, Davy; Dewettinck, Koen

2014-01-01

We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt% water were prepared without the need for an emulsifier by simply using shellac oleogels as the continuous oil phase. The water droplets in these emulsions (size <...

18. Improved method for determination of light filth in chocolate products.

Shostak, M T

1978-07-01

The recovery of rodent hairs from chocolate has been significantly improved by the introduction of an additional defatting step, substitution of 40% isopropanol for water, and substitution of mineral oil-heptane (85+15) for heptane in the trapping-off step. These changes have no adverse effect on insect fragment recovery. An average recovery of 95% was obtained for rodent hairs, coefficient of variation 7.9%. Insect fragment recoveries were 100%. PMID:681273

19. Chocolate as a cough suppressant: rationale and justification for an upcoming clinical trial.

Halfdanarson, Thorvardur R; Jatoi, Aminah

2007-01-01

Cough is a troubling symptom for many patients with cancer. Current cough suppressants can cause side effects and, at the same time, might not provide absolute cough palliation. Suprisingly, accumulating evience suggests that dark chocolate can carry antitussive effects. Although mechanisms remain unknown, it is thought that theobromine, a methylxanthine intrinsic to dark chocolate, might potentially suppress cough. To date, clinical trials with dark chocolate have not been undertaken. This article describes an upcoming trial to determine whether dark chocolate might serve as an antitussive in patients with cancer. PMID:18632476

20. Physical Characteristics of Cocoa Butter and Palm Stearin Mixture in Milk Chocolate System

Misnawi Jati

2008-12-01

Full Text Available Chocolate products for consumption in tropical areas frequently become soft and tend to bloom due to melting and migration of fat contained, the product becomes dully and less interesting. Fat fraction determines chocolate texture, appearance and its handling. Objective of this research is to study the characteristic of mixed fat of cocoa butter, milk fat and stearin; in which the latest was added into a chocolate formula expected to increase its physical characteristic. Response Surface Methodology design was used for the study at stearin concentration of 10–60 g kg-1 and lecithin of 1–7 g kg-1. Parameters of the study were fat melting point, chocolate hardness and preference on chocolate texture and overall acceptance. Result of the study showed that the stearin concentration significantly altered chocolate physical characteristic, where the lecithin concentration did not influence. The presence of stearin in milk chocolate system showed fat eutectic phenomenon. Substitution of cocoa butter with stearin up to concentration of 35 g kg-1 in the formulation showed a clear eutectic; however, at higher concentrations the phenomenon was compensated by the increase in stearin crystal seed which raised melting point and hardness. This result also clearly indicated that cocoa butter substitution with palm stearin to obtain resistant chocolate should be designed in a range of 43–60 g kg-1 in its formulation, equal to 15–18% from cocoa butter added.Key words : chocolate, cocoa butter, stearin, eutectic, solidifier, emulsifier, melting point, texture.

1. Chocolate packaging cues and first moment of truth: An exploratory study on young consumers’ mind

Suraj Kushe Shekhar; P.T. Raveendran

2013-01-01

Packaging is often called as the fifth P of the marketing mix. Chocolate is a product which is loved to be consumed irrespective of any age group. Consumers were asked to imagine that a new chocolate bar has been launched in the market and were yet to sense (sight or taste) it or a chocolate bar which was already launched in the market and were yet to sense (sight or taste) it .The present study explored different chocolate packaging cues that could possibly influence the purchase decision of...

2. Chocolate packaging cues and first moment of truth: An exploratory study on young consumers’ mind

Suraj Kushe Shekhar

2013-07-01

Full Text Available Packaging is often called as the fifth P of the marketing mix. Chocolate is a product which is loved to be consumed irrespective of any age group. Consumers were asked to imagine that a new chocolate bar has been launched in the market and were yet to sense (sight or taste it or a chocolate bar which was already launched in the market and were yet to sense (sight or taste it .The present study explored different chocolate packaging cues that could possibly influence the purchase decision of young consumers in such a scenario. Descriptive research with convenient sampling elicited 240 responses across the age group lying between 11 to 27 years. Results showed that an attractive package design was of paramount significance in first purchase of chocolate bars. The important factors which affected the buying decision were ‘Information’ and ‘Visual aesthetics’. However it was found that chocolate packaging had less influence on subsequent purchase of chocolate bars. It was also inferred that an attractive package along with a strong advertising campaign could bring prospective sales for a newly launched chocolate bar. The study also discussed the influence of chocolate packaging for national and international brands across various demographic variables.

3. An empirical study on the relationship of purchasing a chocolate based on its packaging

Yasaman Giyahi

2012-04-01

Full Text Available Chocolate is one of popular gifts among people in many societies. Packaging of such product plays an important role on marketing this item and the primary question of this survey is to determine the impact of packaging on better introducing a product. The inference statistical tests show that packaging is an important item in selection of chocolate as a gift. Percentage of chocolate is the most important information on packaging and color of packaging is of paramount significance when customers purchase chocolate for individuals with official relationship. In this paper, we present an empirical study to measure the effects of chocolates' packaging on purchasing them. The proposed study of this paper designs a questionnaire and distributes them among different people. The results are analyzed using some non-parametric tests and they are discussed. The preliminary results indicate that the number of purchased packages within a year, cost of purchasing chocolate within a year, type of relationship of recipients of chocolate as gift, gender of recipient of chocolate as gift, age group of recipient of gift, type of store, nationality of chocolate, significance of packaging in various price ranges, type of packaging, insertion of information on package and color of packaging, are important factors influencing people to buy more.

4. Health Benefits of Methylxanthines in Cacao and Chocolate

Rafael Franco

2013-10-01

Full Text Available One may wonder why methylxanthines are so abundant in beverages used by humans for centuries, or in cola-drinks that have been heavily consumed since their appearance. It is likely that humans have stuck to any brew containing compounds with psychoactive properties, resulting in a better daily life, i.e., more efficient thinking, exploring, hunting, etc., however, without the serious side effects of drugs of abuse. The physiological effects of methylxanthines have been known for a long time and they are mainly mediated by the so-called adenosine receptors. Caffeine and theobromine are the most abundant methylxanthines in cacao and their physiological effects are notable. Their health-promoting benefits are so remarkable that chocolate is explored as a functional food. The consequences of adenosine receptor blockade by natural compounds present in cacao/chocolate are here reviewed. Palatability and health benefits of methylxanthines, in general, and theobromine, in particular, have further contributed to sustain one of the most innocuous and pleasant habits: chocolate consumption.

5. Use of a clay modeling task to reduce chocolate craving.

Andrade, Jackie; Pears, Sally; May, Jon; Kavanagh, David J

2012-06-01

6. Everyday Eating Experiences of Chocolate and Non-Chocolate Snacks Impact Postprandial Anxiety, Energy and Emotional States

François-Pierre J. Martin

2012-06-01

Full Text Available Social and psychological stressors are both a part of daily life and are increasingly recognized as contributors to individual susceptibility to develop diseases and metabolic disorders. The present study investigated how snacks differing in sensory properties and presentation can influence ratings of affect in consumers with different levels of dispositional anxiety. This study examines the relationships between a pre-disposition to anxiety and food using a repeated exposures design with three interspersed test days over a period of two weeks. The study was conducted on ninety free-living male (n = 28 and female (n = 62 Dutch participants aged between 18 and 35 years old, with a BMI between 18 and 25 kg/m2 and different anxiety trait levels assessed using State-Trait Anxiety Inventory tests. The study was randomized by age, gender, anxiety trait score, and followed a parallel open design. Three test products: dark chocolate, a milk chocolate snack and crackers with cheese spread (control, which differed in composition, sensory properties and presentation, were evaluated. Changes in self-reported anxiety, emotion, and energetic states were assessed as a function of eating the snacks just after consumption and up to one hour. The repeated exposure design over a period of two weeks enabled the investigations of potential cumulative effects of regular consumption of the food products. The milk chocolate snack resulted in the decrease of anxiety in high anxiety trait subjects, whereas dark chocolate and cheese and crackers respectively improved the anxiety level and the energetic state of low anxiety trait participants. The mood effects were not altered with repeated exposure, and the magnitude of changes was similar on each test day, which illustrates the repeatability of the effects of the food on subjective measures of postprandial wellness.

7. Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill

Zarić Danica B.; Pajin Biljana S.; Rakin Marica B.; Šereš Zita I.; Dokić Ljubica P.; Tomić Jelena M.

2011-01-01

Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work, chocolate was produced in an unconventional way, i.e. in a ball mill applying variable refining time (30, 60 and 90 min) and pre-crystallization temperature in chocolate masses (26, 28 and 30⁰C)....

8. 75 FR 6698 - Notice of Intent To Prepare an Environmental Impact Statement for the Proposed West Chocolate...

2010-02-10

... West Chocolate Mountains Renewable Energy Evaluation Area, Imperial County, CA, and Possible Land Use... Conservation Area (CDCA) Plan to identify whether lands within the West Chocolate Mountains area should be made...: You may submit comments on issues and planning criteria related to the West Chocolate...

9. The Science of Chocolate: Interactive Activities on Phase Transitions, Emulsification, and Nucleation

Rowat, Amy C.; Hollar, Kathryn A.; Stone, Howard A.; Rosenberg, Daniel

2011-01-01

Nearly everyone loves chocolate, which makes this an excellent topic for communicating scientific concepts to the general public and to students in the classroom. Here we present the outline and activities for an interactive presentation on the science of chocolate for nonspecialists and their children ages 6 and up. We design the presentation…

10. Appetite suppression through smelling of dark chocolate correlates with changes in ghrelin in young women

Massolt, Elske T.; van Haard, Paul M.; Rehfeld, Jens F.; Posthuma, Eduardus F.; van der Veer, Eveline; Schweitzer, Dave H.

2010-01-01

Cephalic effects on appetite are mediated by vagal tone and altered gastrointestinal hormones. The objective of this study is to explore the relationship between appetite and levels of gastrointestinal hormones after smelling chocolate and after melt-and-swallow 30 g chocolate (1.059 oz, 85% cocoa,

11. Is Chocolate Milk the New-Age Energy\\Sports Drink in the United States?

Dharmasena, Senarath; Capps, Oral, Jr.

2011-01-01

Data from U.S. households for calendar year 2008 were used in examining demographic and economic factors affecting demand for chocolate milk using Heckman two-step procedure. Price, income, age, education, region, race, Hispanic status, and presence of children were significant drivers of consumption of chocolate milk. Sample selection bias was statistically significant.

12. Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?

Djurdjica Ackar; Kristina Valek Lendić; Marina Valek; Drago Šubarić; Borislav Miličević; Jurislav Babić; Ilija Nedić

2013-01-01

Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties. This paper gives a short overview of scientific literature regarding cocoa polyph...

13. Appetite suppression through smelling of dark chocolate correlates with changes in ghrelin in young women

Massolt, Elske T; van Haard, Paul M; Rehfeld, Jens F;

2010-01-01

Cephalic effects on appetite are mediated by vagal tone and altered gastrointestinal hormones. The objective of this study is to explore the relationship between appetite and levels of gastrointestinal hormones after smelling chocolate and after melt-and-swallow 30 g chocolate (1.059 oz, 85% cocoa...

14. Investigations of Physical-Chemical and Microbiological Deterioration of Chocolate Pralines

Nielsen, Cecilie Lykke Marvig

in the fillings is important for the confectionery industry when developing new products. 677 micro-organisms, belonging to bacteria, yeast, and moulds and capable of growing at sugar rich media, were isolated from 40 chocolate pralines and 25 sugar syrups used for chocolate pralines production. The isolates were...

15. Identification and characterisation of organisms associated with chocolate pralines and sugar syrups used for their production

Nielsen, Cecilie Lykke Marvig; Kristiansen, Rikke M.; Madsen, Mikkel G.;

2014-01-01

preservatives is needed. Using media containing 40-50% glucose (aw 0.872-0.925) bacteria, yeasts and moulds were isolated from chocolate pralines (aw 0.70-0.898) of nine manufactures and sugar syrups (aw 0.854) used as ingredient in chocolate praline production by one of the manufacturers. Isolates were...

16. Appetite suppression through smelling of dark chocolate correlates with changes in ghrelin in young women

Massolt, Elske T; van Haard, Paul M; Rehfeld, Jens F;

2010-01-01

Cephalic effects on appetite are mediated by vagal tone and altered gastrointestinal hormones. The objective of this study is to explore the relationship between appetite and levels of gastrointestinal hormones after smelling chocolate and after melt-and-swallow 30 g chocolate (1.059 oz, 85% cocoa......, 12.5 g of sugar per 100g product). Twelve female residents (BMI between 18 and 25 kg/m(2)) all participated in two 60-minute study sessions. In the first session, all 12 women ate chocolate; for the second session, they were randomized either to smell chocolate (n=6) or to serve as a control (no...... eating or smelling; n=6). At the start of the sessions, levels of insulin, glucagon-like peptide-1 (GLP-1) and cholecystokinin (CCK), but not glucose, correlated with appetite scored on a visual analogue scale (VAS). In contrast, ghrelin levels correlated inversely with scored appetite. Chocolate eating...

17. Assessment of the effect of type of dairy product and of chocolate matrix on the oral absorption of monomeric chocolate flavanols in a small animal model.

Gossai, D; Lau-Cam, C A

2009-03-01

This study has examined the effects of type of dairy product (whole milk, skim milk, heavy cream) and chocolate matrix (baking, dark, dairy milk, white) on the oral absorption of the chocolate flavanols (+)-catechin and (-)-epicatechin in a small animal model. In the study, each flavanol compound, as a solution in water or a dairy product or as a chocolate dispersion in water, was administered intragastrically to male Sprague-Dawley rats in an amount equal to or equivalent to 350 mg/kg. In each instance, blood samples were collected over a 5 h period, and used to measure plasma total catechin concentrations by HPLC after enzymatic hydrolysis of flavanol conjugates. Pharmacokinetic data were evaluated using a one compartment approach. Whole milk and heavy cream, and to a much lesser extent skim milk, lowered the oral absorption of both (+)-catechin and (-)-epicatechin and altered the AUC, C(max), k(a), k(e) and t1/2 values in direct proportion to their fat, but not to their protein, content. In addition, the t(max) for solutions of (-)-epicatechin in water and skim milk occurred 2 h earlier than from solutions in whole milk and heavy cream. Similarly, dispersions of baking chocolate in water and in whole milk yielded plasma levels of monomeric catechins that were, respectively, about equal to and much lower than those from aqueous solutions of authentic flavanols. A determining role for a chocolate matrix (dark, dairy milk or white chocolate) on the oral absorption of its constitutive monomeric flavanols was suggested by the apparent variability in plasma total catechins levels that existed among them both before and after their spiking with equal amounts of exogenous (+)-catechin and (-)-epicatechin. Such a variability could reflect differences among different chocolates in terms of their physical properties, matrix components, and matrix characteristics imposed by the manufacturing process used for each type of chocolate. In all the experiments, (+)-catechin

18. Visualization of the hot chocolate sound effect by spectrograms

Trávníček, Z.; Fedorchenko, A. I.; Pavelka, M.; Hrubý, J.

2012-12-01

We present an experimental and a theoretical analysis of the hot chocolate effect. The sound effect is evaluated using time-frequency signal processing, resulting in a quantitative visualization by spectrograms. This method allows us to capture the whole phenomenon, namely to quantify the dynamics of the rising pitch. A general form of the time dependence volume fraction of the bubbles is proposed. We show that the effect occurs due to the nonlinear dependence of the speed of sound in the gas/liquid mixture on the volume fraction of the bubbles and the nonlinear time dependence of the volume fraction of the bubbles.

2012-01-01

2016-01-01

1. Chocolate intake is associated with better cognitive function: The Maine-Syracuse Longitudinal Study.

Crichton, Georgina E; Elias, Merrill F; Alkerwi, Ala'a

2016-05-01

Chocolate and cocoa flavanols have been associated with improvements in a range of health complaints dating from ancient times, and has established cardiovascular benefits. Less is known about the effects of chocolate on neurocognition and behaviour. The aim of this study was to investigate whether chocolate intake was associated with cognitive function, with adjustment for cardiovascular, lifestyle and dietary factors. Cross-sectional analyses were undertaken on 968 community-dwelling participants, aged 23-98 years, from the Maine-Syracuse Longitudinal Study (MSLS). Habitual chocolate intake was related to cognitive performance, measured with an extensive battery of neuropsychological tests. More frequent chocolate consumption was significantly associated with better performance on the Global Composite score, Visual-Spatial Memory and Organization, Working Memory, Scanning and Tracking, Abstract Reasoning, and the Mini-Mental State Examination. With the exception of Working Memory, these relations were not attenuated with statistical control for cardiovascular, lifestyle and dietary factors. Prospective analyses revealed no association between cognitive function and chocolate intake measured up to 18 years later. Further intervention trials and longitudinal studies are needed to explore relations between chocolate, cocoa flavanols and cognition, and the underlying causal mechanisms. PMID:26873453

2. Mixed selection. Effects of body images, dietary restraint, and persuasive messages on females' orientations towards chocolate.

Durkin, Kevin; Hendry, Alana; Stritzke, Werner G K

2013-01-01

Many women experience ambivalent reactions to chocolate: craving it but also wary of its impact on weight and health. Chocolate advertisements often use thin ideal models and previous research indicates that this exacerbates ambivalence. This experiment compared attitudes to, and consumption of, chocolate following exposure to images containing thin or overweight models together with written messages that were either positive or negative about eating chocolate. Participants (all female) were categorised as either low- or high-restraint. Approach, avoidance and guilt motives towards chocolate were measured and the participants had an opportunity to consume chocolate. Exposure to thin ideal models led to higher approach motives and this effect was most marked among the high restraint participants. Avoidance and guilt scores did not vary as a function of model size or message, but there were clear differences between the restraint groups, with the high restraint participants scoring substantially higher than low restraint participants on both of these measures. When the participants were provided with an opportunity to eat some chocolate, those with high restraint who had been exposed to the thin models consumed the most. PMID:23032304

3. Brisk walking reduces ad libitum snacking in regular chocolate eaters during a workplace simulation.

2012-02-01

Workplace snacking can contribute to obesity. Exercise reduces chocolate cravings but effects on chocolate consumption are unknown. This study investigated the effect of brief exercise on ad libitum consumption during breaks in a computerised task. Seventy-eight regular chocolate eaters, age: 24.90±8.15 years, BMI: 23.56±3.78 kg/m(2) abstained for 2 days. They were randomly assigned to one of four conditions, in a 2 × 2 factorial design, involving either a 15 min brisk walk or quiet rest, and then computerised Stroop tasks with low or high demanding conditions, in three 180 s blocks with a 90 s interval. Throughout, a pre-weighed bowl of chocolates was available for ad libitum eating. A two-way ANOVA revealed no interaction effect of exercise and stress on total chocolate consumption, or main effect of stress, but a main effect of exercise [F(1, 74)=7.12, pexercise (15.6 g) than control (28.8 g) group. Exercise also increased affective activation, but there was no mediating effect of change in affect on chocolate consumption. A brief walk may help to reduce ad libitum snacking in regular chocolate eaters. PMID:22100187

4. Replacement of cocoa butter with cocoa butter - like fat from modified palm oil in coating chocolate

Jitbunjerdkul, S.

2007-07-01

Full Text Available Chocolate is a confectionery product, mainly containing cocoa mass or liquor, cocoa butter (CB and sugar. Nowadays vegetable fats and modified oil are used instead of CB in chocolate products to lower the cost and to obtain the varieties of products with different characteristics and textures. Cocoa butter-like fat from modified palm oil (CBFMPO at different levels of CB replacement (60,80 and 100% were used to develop a formulation of coating chocolate. When physical and sensory properties were evaluated, the viscosity and coating ability on biscuit sticks were remarkedly decreased with increasing CBFMPO content. Hedonic mean scores of mouthfeel and coating ability of the chocolate containing 100% CBFMPO were greater than those of chocolate containing 60 and 80% CBFMPO (p<0.05. During storage of biscuit sticks dipped in the chocolate coating (chocolate containing 100% CBFMPO at room temperature (27-29oC and low temperature (20-22oC for 30 days, blooming (as shown by whiteness index occurred to a greater extent at higher temperature. At both storage temperatures, the intensity scores of glossiness and hedonic mean scores of overall liking of samples decreased but intensity scores of off-odor increased during the first 6 of days storage (p<0.05.

5. Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate products.

Hurst, W Jeffrey; Glinski, Jan A; Miller, Kenneth B; Apgar, Joan; Davey, Matthew H; Stuart, David A

2008-09-24

Dietary resveratrol (3,4',5-trihydroxystilbene) has been implicated in the health benefits associated with grapes and red wine, more specifically with potential benefits for metabolic syndrome, energy use, and increased endurance. Levels of trans-resveratrol and its glucoside, trans-piceid, were determined in 19 top selling commercially available cocoa-containing and chocolate products from the U.S. market. Amounts of trans-resveratrol and trans-piceid were closely correlated with the amount of nonfat cocoa solids (NFCS) in the cocoa-containing products. Among these products, trans-resveratrol levels were highest in cocoa powders (1.85 +/- 0.43 microg/g), followed by unsweetened baking chocolates (1.24 +/- 0.22), semisweet chocolate baking chips (0.52 +/- 0.14), dark chocolates (0.35 +/- 0.08), milk chocolates (0.10 +/- 0.05), and chocolate syrups (0.09 +/- 0.02). These cocoa-containing and chocolate products have about 3-5 times more trans-piceid than trans-resveratrol. Levels of trans-piceid were highest in the cocoa powders (7.14 +/- 0.80 microg/g), followed by unsweetened baking chocolates (4.04 +/- 0.14), semisweet chocolate baking chips (2.01 +/- 0.18), dark chocolates (1.82 +/- 0.36), milk chocolates (0.44 +/- 0.06), and chocolate syrups (0.35 +/- 0.06). On an equal weight basis, cocoa powder had about half as much trans-resveratrol as the average California red wine. On a per serving basis, cocoa-containing and chocolate products had less trans-resveratrol than red wine and grape juice but more than roasted peanuts. Overall, these cocoa-containing and chocolate products rank second after red wines and grape juice in foods with the highest levels of total trans-resveratrol in the diet. PMID:18759443

6. pH modulation and salivary sugar clearance of different chocolates in children: A randomized clinical trial

SVSG Nirmala

2016-01-01

Full Text Available Background: Sugars that occur naturally in foods and those added in processed foods may act as the source for fermentable carbohydrates and may initiate caries process. Among all the foods consumed by children, chocolates form an important constituent. A wide variety of chocolates are available in the Indian market and very few studies have compared their acidogenicity and salivary sugar clearance. Objectives: To compare the acidogenicity and salivary sugar clearance of 6 different commercially available chocolates in the Indian market. Materials and Methods: Thirty subjects aged 10-15 years were selected randomly from one of the available public schools in Nellore city. Six commercially available chocolates in the Indian market were divided into three groups, unfilled (dark and milk chocolate, filled (wafer and fruit and nuts chocolate, and candy (hard milk and mango-flavored candy groups. Plaque pH values and salivary sugar clearance rates are assessed at baseline, 5, 10, 15, 20, and 30 min after consumption. All the data obtained were statistically evaluated using independent sample t-test and one-way ANOVA for multiple group comparisons. Results: Mango-flavored candy had maximum fall in plaque pH and least fall in plaque pH was recorded with milk chocolate. Fruit and nuts chocolate had a maximum clearance of salivary sugar and least fall in the salivary sugar clearance was recorded with dark chocolate. When the plaque pH and salivary sugar clearance of all the chocolates were assessed, it was seen that the values were statistically significant at all the time intervals (P < 0.05. Conclusion: Dark chocolate had a high fall in pH and milk chocolate had low salivary sugar clearance which signifies that unfilled chocolates are more cariogenic than other chocolates. Even though mango-flavored candy had maximum fall in plaque pH, its salivary sugar clearance was high.

7. Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill

Zarić Danica B.

2011-01-01

Full Text Available Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work, chocolate was produced in an unconventional way, i.e. in a ball mill applying variable refining time (30, 60 and 90 min and pre-crystallization temperature in chocolate masses (26, 28 and 30⁰C. Two types of chocolate were produced: chocolate with 20% of powdered cow’s milk (R1 and chocolate with 20% of soya milk powder (R2. The quality of chocolate was followed by comparing nutritive composition, 23 polyphenol content, hardness of chocolate, solid triglyceride content (SFC and rheological parameters (Casson yield flow (Pa, Casson viscosity (Pas, the area of the thixotropic loop, elastic modulus and creep curves. The aim of this paper is determining changes caused by replacing cow’s milk with soya milk powder in respect of nutritive, rheological and sensory properties, as well as defining optimal parameters: precrystallization temperature and refining time of soya milk chocolate in order to obtain suitable sensory and physical properties identical to those of milk chocolate mass. The results show that replacing powdered cow’s milk with soya milk powder affects the increase in nutritive value of soya milk chocolate. R2 chocolate mass showed the increase in essential amino acids and fatty acids. This chocolate mass also showed the increase in total polyphenols by 28.1% comparing to R1 chocolate mass. By comparing viscosity, yield stress, shear stress and the area of the thixotropic loop, it can be observed that R1 chocolate mass represents a more organized and simpler system than the mass with soya milk (R2, as it shows lower values for all the above mentioned parameters, regardless of the refining time and pre-crystallization temperature

8. The impact of the manufacturing process on the hardness and sensory properties of milk chocolate

Zarić Danica B.; Pajin Biljana S.; Lončarević Ivana S.; Šoronja-Simović Dragana M.; Šereš Zita I.

2012-01-01

The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90 minutes of refining, each of them being pre-crystallized at 26, 28 and 30°C. A chocolate mass of identical ingredient composition was also produced using a standard manufacturing process at the same pre-crystallization temperatures. Chocola...

9. Edible applications of shellac oleogels: spreads, chocolate paste and cakes.

Patel, Ashok R; Rajarethinem, Pravin S; Grędowska, Agnieszka; Turhan, Ozge; Lesaffer, Ans; De Vos, Winnok H; Van de Walle, Davy; Dewettinck, Koen

2014-04-01

We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt% water were prepared without the need for an emulsifier by simply using shellac oleogels as the continuous oil phase. The water droplets in these emulsions (size oil-binder and a partial replacement of palm oil (∼27%) with a shellac oleogel, showed no sign of 'oiling-out' when stored at elevated temperature (30 °C) for several weeks. Further, cakes prepared using oleogel-based w/o emulsions (20 wt% water) as a shortening alternative showed comparable functionalities (texture and sensory attributes) to the standard cake. PMID:24647527

10. Rheological Modification of Reduced Fat Chocolate Induced by the Addition of Limonene

Do, T.-A. Line; Vieira, Joselio; Hargreaves, Jeremy; Wolf, Bettina; Mitchell, John

2008-07-01

The objective of this study is to understand how the addition of limonene, a low molecular weight hydrophobic compound, to chocolate, leads to a decrease in the viscosity of molten chocolate. Chocolate is a fat (cocoa butter) based dispersion of solids (sugar, cocoa and milk solids). We showed that, by mixing with cocoa butter, limonene decreases the viscosity of chocolate by decreasing the viscosity of its continuous phase, liquid cocoa butter. To understand the functionality of limonene in decreasing the viscosity of cocoa butter (triacylglyceride melt), additional mixtures of cocoa butter and limonene were prepared and their viscosity was measured. The dependence of the viscosity on the ratio of cocoa butter to limonene analyzed using Kay's equation seems to indicate that limonene mixes with and within the cocoa butter triacylglycerides, diluting the fat and leading to a decrease in the overall fat viscosity.

11. The usefulness of MRI in evaluation of hormonal therapy for the ovarian chocolate cysts

We evaluated the diagnostic capability of MRI in ovarian chocolate cysts treated by Danazol (analogue of testosterone). Both inversion recovery as T1-weighted image and long TE and TR spin echo as T2-weighted image were performed before and during hormonal therapy. Temporal change of signal intensity and size was evaluated in three ovarian chocolate cysts (stage II: 2 cases, stage III: 1 case by Beecham classification, 1966) using the 0.15-T MR system. The high intense signal from all of the cysts was seen on both T1 and T2 weighted images before treatment. There was marked decrease in size of the chocolate cysts during hormonal therapy, and they were of considerably lower signal intensity than initially on T2-weighted image. We concluded that MRI was useful to evaluate hormonal therapy for ovarian chocolate cysts. (author)

12. Determination of toxic metals in different brand of chocolates and candies, marketed in Pakistan

In present study three toxic metals, cadmium (Cd), nickel (Ni) and lead (Pb) were determined in chocolates and candy samples available in local markets of Hyderabad, Pakistan. Concentrations of understudy toxic metals (TMs) were determined by electro thermal atomic absorption spectrometry (ETAAS) prior to microwave assisted acid digestion. Validation of the methodology was performed by standard addition method and conventional acid digestion on electric hot plate to obtained TMs concentration, for comparative purpose to obtain results within the 95% confidence level. No significant differences were observed for TMs obtained from both methods (P 0.05). The concentration of Cd, Ni and Pb were observed in chocolates and candy samples is ranged as of 0.099 - 0.353, 1.45 - 4.33 and 1.11 - 2.48 mu g/g, respectively. The results indicated that cocoa-based chocolates have higher contents of TMs than milk- based chocolates and candies. (author)

13. Radionuclides in coffee, cacao and chocolate in Serbia during 2006-2007

The object of this work was monitoring radioactivity in 88 products of coffee, cacao and chocolate in Serbia during 2006-2007. The each product contained legal criterion for radionuclide safety. (author)

14. Sensory and instrumental evaluation of physical characteristics of laboratory -made chocolate

Jovanović Olga Lj.

2002-01-01

Full Text Available Sensory evaluation of chocolate, as a complex multicompound system, is one of the ways to define and control its physico-chemical characteristics, i.e. quality. Chocolate quality depends on structure and ingredients percentage that influence its appearance, taste and behaviour in the production processes and storage. The aim of this work was to compare certain quality factors of laboratory-made chocolate with added emulsifier-blooming inhibitor, determinated by sensory and instrumental analyses. Sensory evaluation of chocolate samples was made according to ISO 6685:1985 method (total score system. This ISO standard method was supplemented with QDA method for determination of mouth feel. The results of colour sensory evaluation showed good agreement with whiteness obtained on a MOM Colour 100 instrument by Hunter system evaluation. This showed that the sensory analysis, in comparison with instrumental determination of some quality factors, is an objective method.

15. Studying the Business Prospects of a Potential Handmade Chocolate Shop in Helsinki, Finland

Yang, Fei; Fu, Lu

2012-01-01

The purpose of this study was to concentrate on assessing the possibilities of establishing a handmade chocolate shop in Helsinki, Finland. The research is mainly a marketing research and concentrates on meeting the marketing demand, the potential customers’ expectations. By the further analysis and research of survey, the basic elements of establishing handmade chocolate shop will be listed. Based on this the basic principle of a business model can be formulated. The study involved resou...

16. The implementation of HACCP management system in a chocolate ice cream plant

Junchao Lu; Xiao-Hui Pua; Chi-Te Liu; Che-Lang Chang; Kuan-Chen Cheng

2014-01-01

To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurizati...

17. Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market

Cheng Chia Meng; Abbe Maleyki Mhd Jalil; Amin Ismail

2009-01-01

Chocolate contains a wide range of antioxidants that includes soluble phenolic compounds (phenolic acids, catechin, epicatechin, and proanthocyanidins), insoluble polymeric phenolics and methylxanthines. The objective of this study was to determine phenolic and theobromine contents in dark (DC), milk (MC), and white (WC) chocolates commonly found in the Malaysian marketplace. Total phenolic and flavonoids were determined by means of a spectrometric assay, while catechin, epicatechin and theob...

18. Chocolate flavanols and skin photoprotection: a parallel, double-blind, randomized clinical trial

Mogollon, Jaime Andres; Boivin, Catherine; Lemieux, Simone; Blanchet, Claudine; Claveau, Joël; Dodin, Sylvie

2014-01-01

Background Solar ultraviolet (UV) radiation has deleterious effects on the skin, including sunburn, photoaging and cancer. Chocolate flavanols are naturally-occurring antioxidant and anti-inflammatory molecules that could play a role in preventing cutaneous UV damage. We investigated the influence of 12-week high-flavanol chocolate (HFC) consumption on skin sensitivity to UV radiation, measured by minimal erythema dose (MED). We also evaluated skin elasticity and hydration. Methods In this 2-...

19. The Acidogenicity of Various Chocolates Available in Indian Market: A Comparative Study

M Hegde, Amitha; Shetty, Rajmohan; Sequeira, Aletta Reema

2009-01-01

It is widely accepted that all foods containing "fermentable carbohydrates" have the potential to contribute to caries formation. Fermentable carbohydrates are present in most starches and all sugars, including those that occur naturally in foods and those added in processed foods. The relative cariogenicity of chocolates is dependent on their composition, texture, solubility, retentiveness and ability to stimulate salivary flow. The composition of the chocolates has profound impact on its ca...

20. Evaluation of Antiradical Activity of Different Cocoa and Chocolate Products: Relation with Lipid and Protein Composition

Vertuani, Silvia; Scalambra, Emanuela; Vittorio, Trotta; Bino, Alessia; Malisardi, Gemma; Baldisserotto, Anna; Manfredini, Stefano

2014-01-01

Chocolate antioxidant properties are often claimed; however, they are frequently different from the parent natural sources due to the industry or artisan transformation. In particular, antioxidant property of chocolate and cocoa are not adequately taken into consideration by consumers who normally make use of this food just for its flavor and taste properties. In this study, we have investigated the antioxidant capacity and total phenolic content of cocoa nibs, cocoa masses, and corresponding...

1. Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography-Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods.

Bononi, Monica; Quaglia, Giancarlo; Tateo, Fernando

2015-05-20

An easy extraction method that permits the use of a liquid chromatography-isotopic ratio mass spectrometry (LC-IRMS) system to evaluate δ(13)C of vanillin in chocolate products and industrial flavorings is presented. The method applies the determination of stable isotopes of carbon to discriminate between natural vanillin from vanilla beans and vanillin from other sources (mixtures from beans, synthesis, or biotechnology). A series of 13 chocolate bars and chocolate snack foods available on the Italian market and 8 vanilla flavorings derived from industrial quality control processes were analyzed. Only 30% of products considered in this work that declared "vanilla" on the label showed data that permitted the declaration "vanilla" according to European Union (EU) Regulation 1334/2008. All samples not citing "vanilla" or "natural flavoring" on the label gave the correct declaration. The extraction method is presented with data useful for statistical evaluation. PMID:25965784

2. Fatty acid and sodium contents of commercial milk chocolate – analytical aspects and nutritional information

Renato Cesar Susin

2015-06-01

Full Text Available SummaryChocolate consumption is usually associated with enjoyment, milk chocolate desserts being a very popular choice. Besides, the literature provides data suggesting health benefits for chocolate products as compared to non-chocolate candies. However, the lipid composition of cocoa and its commercial products has yet to be completely elucidated and understood, although much research has been carried out with this objective. Contributions to this objective frequently face difficulties in the field of Analytical Chemistry due to the complexity of the composition of such a food. On the other hand, the sodium content of foods is currently a major concern. Thus, this work aims to provide information concerning the composition of commercial milk chocolate in terms of its fatty acid profile and sodium content. To achieve this purpose, analytical adjustments and improvements to the methodology were made and described in this paper. Sodium (FAAS and a total of 50 fatty acids (GC-FID were determined in eight samples of milk chocolate bars from different manufacturers. The samples were purchased from retailers in Porto Alegre – Brazil. In the determination of the fatty acids, possible losses during methylation deserved special attention and were studied. Nevertheless, large differences were not found in comparison with the nutritional facts declared on the label. However, the results obtained for sodium demonstrated the importance of food inspection, considering the discrepancies found.

3. Safety Evaluation of 30 kGy Irradiated Chocolate Ice Cream

This study was investigated the potential toxicity of gamma-irradiated chocolate ice cream for its future use in space. Chocolate ice cream was irradiated at a dose of 30 kGy at a temperature of -20°C. For the animal study, AIN-93G was used as a control diet and irradiated and non-irradiated chocolate ice cream diets were administered to male and female ICR mice (ten mice per group) for three months. During the experimental period, the group fed irradiated chocolate ice cream did not show any changes in appearance, behavior, mortality, body weight, organ weight, or food consumption compared to the control. Also, all biochemical parameters, including hematology profiles, erythrocyte counts, and serum biochemical values were in normal ranges. In histopathological examinations of liver and kidney tissues, there were no significant differences between the control group and the group fed irradiated chocolate ice cream. These results indicate that chocolate ice cream irradiated at 30 kGy did not cause any toxic effects and could be applied for the development of safe and hygienic space food

4. Development and storage study of reduced sugar soy containing compound chocolate.

Pandey, Alka; Singh, Gurmukh

2011-02-01

Possibility of using full fat soy flour (FFSF) for replacer for whole milk powder (WMP), stevia-mannitol blend as replacer for sugar and soybean oil (SBO) as replacer for cocoa butter in chocolate manufacture without impairing the sensory quality characteristics of chocolate was explored. Data on the sensory evaluation of WMP, sugar and cocoa butter substituted chocolates revealed that 40% (w/w) of WMP, sugar and cocoa butter can be successfully substituted by FFSF, stevia-mannitol blend and SBO, respectively in the preparation of high protein and low sugar chocolate without impairing the sensory attributes. Lecithin was found to be optimum at 0.32% (w/w) level of chocolate mix. Protein content of optimized formulation increased by 21.8% over control. Storage study of the product indicated an increase in hardness, free fatty acid content, peroxide value, total plate count, yeast and mold count, whereas a decrease in moisture content, pH value and sensory scores. The optimized chocolate was found acceptable (score ≥7.0) after 90 days of storage at 16 ± 1°C and ~65% RH. PMID:23572719

5. Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality

Saltini, Rolando; Akkerman, Renzo; Frosch, Stina

2013-01-01

Due to recent developments in traceability systems, it is now possible to exchange significant amounts of data through food supply chains. Farming practices applied by cocoa farmers at the beginning of the chocolate supply chain strongly influence several quality parameters of the finished chocolate. However, information regarding these practices does not normally reach the chocolate manufacturer. As a consequence, many specifications of the raw material cannot be taken into consideration in ...

6. Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk

Zarić Danica B.; Pajin Biljana S.; Lončarević Ivana S.; Petrović Jovana S.; Stamenković-Đoković Marijana M.

2015-01-01

Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa butter. Physical, thermal, textural and organoleptic properties of chocolate depend on the composition of the ingredients, manufacturing process and a properly conducted pre-crystallization phase. For this study, two chocolate masses were produced in a ball mill: one with 15% of soy milk powder (R1) and th...

7. The effect of pre-dive ingestion of dark chocolate on endothelial function after a scuba dive

Theunissen, S; Balestra, C; Boutros, A.; De Bels, D; Guerrero, F.; Germonpré, P

2015-01-01

Objective: The aim of the study was to observe the effects of dark chocolate on endothelial function after scuba diving. Methods: Forty-two male scuba divers were divided into two groups: a control (n = 21) and a chocolate group (n = 21). They performed a 33-metres deep scuba-air dive for 20 minutes in a diving pool (Nemo 33, Brussels). Water temperature was 33OC. The chocolate group ingested 30 g of dark chocolate (86% cocoa) 90 minutes before the dive. Flow-mediated dilatation (FMD), digita...

8. Return of experimentally induced chocolate craving after extinction in a different context: Divergence between craving for and expecting to eat chocolate

D. van Gucht; D. Vansteenwegen; T. Beckers; O. Van den Bergh

2008-01-01

Unlike in fear conditioning, little attention has been devoted to extinction and renewal in appetitive conditioning, despite its relevance for extinction-based addiction treatments. We developed a paradigm, using a specific tray as a conditioned stimulus (CS) for eating chocolate (unconditioned stim

9. High cocoa polyphenol rich chocolate may reduce the burden of the symptoms in chronic fatigue syndrome

Mellor Duane D

2010-11-01

Full Text Available Abstract Background Chocolate is rich in flavonoids that have been shown to be of benefit in disparate conditions including cardiovascular disease and cancer. The effect of polyphenol rich chocolate in subjects with chronic fatigue syndrome (CFS has not been studied previously. Methods We conducted a double blinded, randomised, clinical pilot crossover study comparing high cocoa liquor/polyphenol rich chocolate (HCL/PR in comparison to simulated iso-calorific chocolate (cocoa liquor free/low polyphenols(CLF/LP on fatigue and residual function in subjects with chronic fatigue syndrome. Subjects with CFS having severe fatigue of at least 10 out of 11 on the Chalder Fatigue Scale were enrolled. Subjects had either 8 weeks of intervention in the form of HCL/PR or CLF/LP, with a 2 week wash out period followed by 8 weeks of intervention with the other chocolate. Results Ten subjects were enrolled in the study. The Chalder Fatigue Scale score improved significantly after 8 weeks of the HCL/PR chocolate arm [median (range Exact Sig. (2-tailed] [33 (25 - 38 vs. 21.5 (6 - 35 0.01], but that deteriorated significantly when subjects were given simulated iso-calorific chocolate (CLF/CP [ 28.5 (17 - 20 vs. 34.5 (13-26 0.03]. The residual function, as assessed by the London Handicap scale, also improved significantly after the HCL/PR arm [0.49 (0.33 - 0.62 vs. 0.64 (0.44 - 0.83 0.01] and deteriorated after iso-calorific chocolate [00.44 (0.43 - 0.68 vs. 0.36 (0.33 - 0.620.03]. Likewise the Hospital Anxiety and Depression score also improved after the HCL/PR arm, but deteriorated after CLF/CP. Mean weight remained unchanged throughout the trial. Conclusion This study suggests that HCL/PR chocolate may improve symptoms in subjects with chronic fatigue syndrome.

10. The pulling power of chocolate: Effects of approach-avoidance training on approach bias and consumption.

Dickson, Hugh; Kavanagh, David J; MacLeod, Colin

2016-04-01

Previous research has shown that action tendencies to approach alcohol may be modified using computerized Approach-Avoidance Task (AAT), and that this impacted on subsequent consumption. A recent paper in this journal (Becker, Jostman, Wiers, & Holland, 2015) failed to show significant training effects for food in three studies: Nor did it find effects on subsequent consumption. However, avoidance training to high calorie foods was tested against a control rather than Approach training. The present study used a more comparable paradigm to the alcohol studies. It randomly assigned 90 participants to 'approach' or 'avoid' chocolate images on the AAT, and then asked them to taste and rate chocolates. A significant interaction of condition and time showed that training to avoid chocolate resulted in faster avoidance responses to chocolate images, compared with training to approach it. Consistent with Becker et al.'s Study 3, no effect was found on amounts of chocolate consumed, although a newly published study in this journal (Schumacher, Kemps, & Tiggemann, 2016) did do so. The collective evidence does not as yet provide solid basis for the application of AAT training to reduction of problematic food consumption, although clinical trials have yet to be conducted. PMID:26725150

11. Metals and cocoa products: a study on characterization of toxic and essential metals in chocolates (abstract)

In this study, a sophisticated analytical technique, atomic absorption spectrometer (both with FAAS and GFAAS modes of atomization), was used for analyzing essential and toxic metal (Fe, Mn, Cu, Zn, Ni, Pb and Cd) contents in 32 commonly consumed cocoa products (chocolates) prepared by different national and multinational companies. Significant differences were observed between the micro element contents of the 32 varieties (P < 0.01). The risk posed by the quantity of heavy metals lead, cadmium and nickel present in cocoa products (chocolates) is of serious apprehension and weekly intake was calculated. The Concentration of Pb and Cd in cocoa powder is found to be highest 492 and 197 mu g/L followed by cocoa based chocolates 306 and 46.8 mu g/L, sugar based chocolates 209.8 and 40.3 mu g/L whereas it is least in milk based chocolates samples 88.3 and 33 mu g/L respectively. The concentration of Pb and Cd was found below the provisional tolerable weekly intake defined by FAO/WHO. All essential elements were assessed for their weekly intake with the dietary reference intakes. In order to validate our results, certified reference material (Wheat flour 1589, Milk powder A-11 and Milk Powder A-8) were analyzed for Fe, Mn, Cu, Zn, Ni, Pb and Cd levels. Determined concentrations were quite in good agreement with certified levels. Data was interpreted through cluster analysis and pattern recognition. (author)

12. Nutritional and microbiological evaluations of chocolate-coated Chinese chestnut (Castanea mollissima) fruit for commercial use

Mahamadou E.GOUNGA; Shi-ying XU; Zhang WANG

2008-01-01

In recent years, China has become an increasingly important and the largest chestnut producer in the world. This study aimed to evaluate the nutritional value and microbiological quality of the roasted freeze-dried Chinese chestnut (Castanea mollissima) (RFDC) coated with dark chocolate (DCC) and milk chocolate (MCC) for industrial use and commercial consumption.Chocolate coating significantly improved the nutritional value of chestnut. RFDC had high levels of starch (66.23%) and fibers (3.85%) while DCC and MCC contained significantly high amounts of sucrose, protein, fat and minerals. Furthermore, the protein content doubled in MCC rather than in DCC. This could be attributed to the different formulations in the two products. Milk powder and whey protein constituted the source of protein in MCC while cocoa powder added to MCC formulation constituted an additional source of minerals. The amino acid profile showed differences in amino acid composition related to the sample's protein content, indicating their good nutritional quality. The moisture contents in all RFDC, DCC and MCC were suitable for industrial processing. These results provide information about the additional nutrients of chocolate-coated chestnut and confirm that the product is an interesting nutritional food. The combination of freeze-drying and chocolate-coating generally results in greater reductions on microbiological loads, extending shelf life of harvested chestnut for commercial application. This is an alternative strategy to add value to chestnut, minimizing the significant losses in harvested fruits and providing a wider range of choices of new products to the consumer disposal.

13. Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.

Vertuani, Silvia; Scalambra, Emanuela; Vittorio, Trotta; Bino, Alessia; Malisardi, Gemma; Baldisserotto, Anna; Manfredini, Stefano

2014-04-01

Chocolate antioxidant properties are often claimed; however, they are frequently different from the parent natural sources due to the industry or artisan transformation. In particular, antioxidant property of chocolate and cocoa are not adequately taken into consideration by consumers who normally make use of this food just for its flavor and taste properties. In this study, we have investigated the antioxidant capacity and total phenolic content of cocoa nibs, cocoa masses, and corresponding chocolate bars with different percentages of cocoa from different origins. The antioxidant capacity of the different samples was measured by two different assays [1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) and ferric reducing antioxidant of potency (FRAP) tests]. The Folin-Ciocalteu reagent was used to assess the total phenolic content. The masses showed a higher antioxidant power than the nibs, and this has been attributed to the fact that in the nibs is still present the lipid part, which will form the cocoa butter. The influence of milk, whey, and soy proteins was also investigated. Our results showed that the extra dark cocoa bar, 100% cocoa chocolate, is the best in terms of total polyphenol content and in terms of antioxidant capacity according to the DPPH and FRAP tests. In addition, the bars of organic dark chocolate 80%, dark Tanzania 80%, and Trinidad 80% products are well performing in all respects. As highlighted by us, the antiradical properties of cocoa products are higher than many antioxidant supplements in tablets. PMID:24433077

14. 78 FR 54676 - Notice of Availability of the Record of Decision for the West Chocolate Mountains Renewable...

2013-09-05

... December 14, 2012 (77 FR 74479 and 77 FR 71446), which initiated a 30-day protest period for the proposed... Bureau of Land Management Notice of Availability of the Record of Decision for the West Chocolate... Amendment to the California Desert Conservation Area (CDCA) Plan for the West Chocolate Mountains...

15. Quiescent water-in-oil Pickering emulsions as a route toward healthier fruit juice infused chocolate confectionary

Skelhon, T.S.; Grossiord, N.; Morgan, A.R.; Bon, S.A.F.

2012-01-01

We demonstrate a route toward the preparation of healthier fruit juice infused chocolate candy. Up to 50 wt% of the fat content in chocolate, that is cocoa butter and milk fats, is replaced with fruit juice in the form of emulsion droplets using a quiescent Pickering emulsion fabrication strategy. F

16. 78 FR 18626 - Notice of Proposed Expansion, Extension, and Notification of a Public Meeting for the Chocolate...

2013-03-27

... Availability can be found at 77 FR 53189. The Draft Legislative EIS evaluates the environmental effects of... for the Chocolate Mountain Aerial Gunnery Range Withdrawal; CA AGENCY: Bureau of Land Management... geothermal leasing laws, for military use of the Chocolate Mountain Aerial Gunnery Range (CMAGR) in...

17. Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk

Zarić Danica B.

2015-01-01

Full Text Available Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa butter. Physical, thermal, textural and organoleptic properties of chocolate depend on the composition of the ingredients, manufacturing process and a properly conducted pre-crystallization phase. For this study, two chocolate masses were produced in a ball mill: one with 15% of soy milk powder (R1 and the other with 20% of soy milk powder (R2. The chocolate mass was produced at different milling times (30, 60 and 90 min, and pre-crystallization temperature (26, 28 and 30oC. The aim of the study was to evaluate the changes caused by different amounts of soy milk powder on the quality of the chocolate. The quality of chocolate was evaluated by comparing the nutritional composition, hardness, thermorheological and thermal properties of the chocolate mass. The results show that chocolate mass R2, due to the presence of higher amounts of soy milk proteins, should be milled longer, and also needs lower temperatures for pre-crystallization. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014

18. β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

Asli Akyol

2014-09-01

Full Text Available Aim: The aims of this study were to adapt a traditional recipe into a healthier form by adding 3 g of oat β-glucan, substituting milk chocolate to dark chocolate with 70% cocoa, and to examine the effect of these alterations on short-term satiety and energy intake. Materials and Methods: Study subjects (n = 25 were tested in a randomized, crossover design with four products closely matched for energy content. Four different versions of a traditional recipe including milk chocolate-control (CON, oat β-glucan (B-GLU, dark chocolate (DARK or oat β-glucan and dark chocolate (B-GLU + DARK were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS scores on sensory outcomes and related satiety for four hours ad libitum, lunch was served and energy intake of individuals was measured. Results: VAS scores indicated that none of the test foods exerted an improved effect on satiety feelings. However, energy intake of individuals during ad libitum lunch was significantly lower in dark chocolate groups (CON: 849.46 ± 47.45 kcal versus DARK: 677.69 ± 48.45 kcal and B-GLU + DARK: 691.08 ± 47.45 kcal, p = 0.014. Conclusion: The study demonstrated that substituting dark chocolate for milk chocolate is more effective in inducing satiety during subsequent food intake in healthy subjects.

19. BRAND POSITIONING. AN ANALYZE OF THE ROMANIAN CHOCOLATE BARS MARKET FROM YOUNGSTERS PERSPECTIVE

Dulea Iulia - Andreea

2014-02-01

Full Text Available Abstract: Positioning is a very important component of the marketing strategy. Positioning has an impact on the entire marketing mix and is crucial for differentiating a brand from competition and gaining competitive advantage. The evaluation of the consumer's perceptions about the positioning of the existing brands in a category is a must in order to design an effective brand positioning or repositioning strategy. This paper assesses youngsters’s perceptions about the positioning of the chocolate bar brands existing in Romania through perceptual mapping. The results of the study show that the attributes by which youngsters assess chocolate bar brands can be grouped into the following categories: quality, taste and content, physical effects, price and appearance. Therefore, perceptual mapping is a useful technique in analysing a brand positioning strategy, but also in generating a brand repositioning strategy. Keywords: Positioning strategy, brand, perceptual mapping, positioning process, chocolate bars, youngsters.

20. Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill

Pajin Biljana

2011-01-01

Full Text Available Chocolate manufacture is a complex process which includes a large number of technology operations. One of the obligatory phases is milling, called refining, which aims at obtaining the appropriate distribution of particle size, resulting in the chocolate with optimal physical and sensory characteristics. The aim of this work was to define and optimize the process parameters for the production of milk chocolate by a non-conventional procedure, using the ball mill. The quality of chocolate mass, produced on this way, is determined by measuring the following parameters: moisture, size of the largest cocoa particle, yield flow, and Casson plastic viscosity. A special consideration of this study is the optimization of the types and amounts of emulsifiers, which are responsible for achieving the appropriate rheological and physical characteristics of the chocolate mass. The obtained parameters are compared with those which are typical for the standard procedure.

1. Cycling Time Trial Performance 4 Hours After Glycogen-Lowering Exercise Is Similarly Enhanced by Recovery Nondairy Chocolate Beverages Versus Chocolate Milk.

Upshaw, Adam U; Wong, Tiffany S; Bandegan, Arash; Lemon, Peter W

2016-02-01

Postexercise chocolate milk ingestion has been shown to enhance both glycogen resynthesis and subsequent exercise performance. To assess whether nondairy chocolate beverage ingestion post-glycogen-lowering exercise can enhance 20-km cycling time trial performance 4 hr later, eight healthy trained male cyclists (21.8 ± 2.3y, VO2max = 61.2 ± 1.4 ml·kg-1·min-1; M ± SD) completed a series of intense cycling intervals designed to lower muscle glycogen (Jentjens & Jeukendrup, 2003) followed by 4 hr of recovery and a subsequent 20-km cycling time trial. During the first 2 hr of recovery, participants ingested chocolate dairy milk (DAIRYCHOC), chocolate soy beverage (SOYCHOC), chocolate hemp beverage (HEMPCHOC), low-fat dairy milk (MILK), or a low-energy artificially sweetened, flavored beverage (PLACEBO) at 30-min intervals in a double-blind, counterbalanced repeated-measures design. All drinks, except the PLACEBO (247 kJ) were isoenergetic (2,107 kJ), and all chocolate-flavored drinks provided 1-g CHO·kg body mass-1·h-1. Fluid intake across treatments was equalized (2,262 ± 148 ml) by ingesting appropriate quantities of water based on drink intake. The CHO:PRO ratio was 4:1, 1.5:1, 4:1, and 6:1 for DAIRYCHOC, MILK, SOYCHOC, and HEMPCHOC, respectively. One-way analysis of variance with repeated measures showed time trial performance (DAIRYCHOC = 34.58 ± 2.5 min, SOYCHOC = 34.83 ± 2.2 min, HEMPCHOC = 34.88 ± 1.1 min, MILK = 34.47 ± 1.7 min) was enhanced similarly vs PLACEBO (37.85 ± 2.1) for all treatments (p = .019) These data suggest that postexercise macronutrient and total energy intake are more important for same-day 20-km cycling time trial performance after glycogen-lowering exercise than protein type or protein-to-carbohydrate ratio. PMID:26314086

2. 巧克力上的涂鸦——Alison Nelson＇s Chocolate Bar

2009-01-01

汲取怀旧的主题，Alison Nelson＇s Chocolate Bar将巧克力这个最受欢迎的甜食，从吃、喝、穿等跨界无限延伸巧克力主题，连大人也爱不释手。坐落纽约年轻时尚指标据点Henri Bendel百货三楼的Chocolate Bar，叛逆又充满艺术趣味、利落的时尚空间.

3. Eating dark and milk chocolate: a randomized crossover study of effects on appetite and energy intake

Sørensen, L B; Astrup, A.

2011-01-01

Objective: To compare the effect of dark and milk chocolate on appetite sensations and energy intake at an ad libitum test meal in healthy, normal-weight men. Subjects/methods: A total of 16 young, healthy, normal-weight men participated in a randomized, crossover study. Test meals were 100 g of either milk (2285 kJ) or dark chocolate (2502 kJ). Visual-analogue scales were used to record appetite sensations before and after the test meal was consumed and subsequently every 30 min for 5 h. An ...

4. The implementation of HACCP management system in a chocolate ice cream plant

Junchao Lu

2014-09-01

Full Text Available To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level.

5. Planning of experimental removal of cadmium in finite bath system using the chocolate clay B as adsorbent; Caracterizacao de adsorvente (argila chocolate B) visando a remocao de cadmio

Mota, J.D.; Rodrigues, M.G.F.; Lima, W.S.; Souza, R.S., E-mail: wsl_20@yahoo.com.br, E-mail: meiry@deq.ufcg.edu.br [Universidade Federal de Campina Grande (LABNOV/UFCG), PB (Brazil). Unidade Academica de Engenharia Quimica. Lab. de Desenvolvimento de Novos Materiais

2012-07-01

The smectite clays are characterized by having a high cation exchange capacity and ability to remove metal ions. They have great industrial importance, for its abundance and low cost. The first part of this work was to characterize the clay called Chocolate B through the techniques of X-Ray Diffraction, X-Ray Spectroscopy and Energy Dispersive Physical Adsorption of Nitrogen. The second part of the work aims to evaluate the significance of the variables: pH and initial concentration on removal of cadmium in a batch system. In the experimental design used was a 2{sup 2} factorial analysis with the addition at the central point, and evaluated the percentage of removal (Rem%) and removal capacity (EQF). XRD results corroborating the chemical analysis (EDX), characterized as a B Chocolate smectite clays. Statistical analysis showed a strong influence of variable pH on the removal of cadmium. (author)

6. Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius Sensorial profile of chocolate cakes formulated with yacon flour (Smallanthus sonchifolius

2010-09-01

7. 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

Niara da Silva Medeiros

2015-01-01

Full Text Available 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 activity of SOD enzyme in cerebral cortex, hippocampus, and cerebellum of rats treated or not with hydrogen peroxide and/or chocolate were also evaluated. The dark chocolate demonstrated higher phenolic content and antioxidant activity, followed by semisweet, soy, and milk chocolates. The addition of chocolate in the diet of the rats reduced lipid peroxidation and protein oxidation caused by hydrogen peroxide. In the sulfhydryl assay, we observed that the levels of nonenzymatic defenses only increased with the chocolate treatments The SOD enzyme activity was modulated in the tissues treated with the chocolates. We observed in the samples of chocolate a significant polyphenol content and an important antioxidant activity; however, additional studies with different chocolates and other tissues are necessary to further such findings.

8. Quantification of the predominant monomeric catechins in baking chocolate standard reference material by LC/APCI-MS.

Nelson, Bryant C; Sharpless, Katherine E

2003-01-29

Catechins are polyphenolic plant compounds (flavonoids) that may offer significant health benefits to humans. These benefits stem largely from their anticarcinogenic, antioxidant, and antimutagenic properties. Recent epidemiological studies suggest that the consumption of flavonoid-containing foods is associated with reduced risk of cardiovascular disease. Chocolate is a natural cocoa bean-based product that reportedly contains high levels of monomeric, oligomeric, and polymeric catechins. We have applied solid-liquid extraction and liquid chromatography coupled with atmospheric pressure chemical ionization-mass spectrometry to the identification and determination of the predominant monomeric catechins, (+)-catechin and (-)-epicatechin, in a baking chocolate Standard Reference Material (NIST Standard Reference Material 2384). (+)-Catechin and (-)-epicatechin are detected and quantified in chocolate extracts on the basis of selected-ion monitoring of their protonated [M + H](+) molecular ions. Tryptophan methyl ester is used as an internal standard. The developed method has the capacity to accurately quantify as little as 0.1 microg/mL (0.01 mg of catechin/g of chocolate) of either catechin in chocolate extracts, and the method has additionally been used to certify (+)-catechin and (-)-epicatechin levels in the baking chocolate Standard Reference Material. This is the first reported use of liquid chromatography/mass spectrometry for the quantitative determination of monomeric catechins in chocolate and the only report certifying monomeric catechin levels in a food-based Standard Reference Material. PMID:12537419

9. Chocolate intake may reduce liver count in 99m-Tc-tetrofosmin myocardial SPECT

The accumulation of 99m-Tc-Tetrofosmin (TF) in the liver and intestine may often interfere the image quality of myocardial TF SPECT. Although milk intake before acquisition is recommended to reduce its accumulation by enhancing biliary excretion of TF, some patients cannot accept milk. To elucidate the efficacy of chocolate intake as a substitute for milk, we investigated 72 patients with coronary heart disease who underwent TF SPECT (stress imaging; n=36, rest imaging; n=36). Following injection of TF, the patients were randomly treated either with milk (n=24), or chocolate (n=24). The images were acquired before treatment, at 15 min, at 30 min, and 45 min after treatment. The ratio of liver to heart count (LHR) was calculated and was compared between the two groups. LHR in the stress imaging was not significantly different between the milk-treated and chocolate-treated groups: 1.86 vs 1.87 before treatment, 1.39 vs 1.39 at 30 min, and 1.02 vs 1.03 at 45 min. LHR in the rest imaging was also the same between the two groups: 1.43 vs 1.42 before treatment, 1.22 vs 1.21 at 15 min, and 0.95 vs. 0.95 at 30 min. Chocolate intake may be equally effective to milk intake in reducing the liver accumulation of TF. (author)

10. Dark chocolate consumption improves leukocyte adhesion factors and vascular function in overweight men

Esser, D.; Mars, M.; Oosterink, E.; Stalmach, A.; Müller, M.R.; Afman, L.A.

2014-01-01

Flavanol-enriched chocolate consumption increases endothelium-dependent vasodilation. Most research so far has focused on flow-mediated dilation (FMD) only; the effects on other factors relevant to endothelial health, such as inflammation and leukocyte adhesion, have hardly been addressed. We invest

11. Meet the Molecules in Chocolate: Informal Opportunities for Building Thematic Molecular Models with Children

Amey, Jennifer R.; Fletcher, Matthew D.; Fletcher, Rachael V.; Jones, Alison; Roberts, Erica W.; Roberts, Ieuan O.

2008-01-01

We describe the development and use of a molecular model building activity with a chocolate theme, suitable for a public presentation of chemistry through interaction with visitors to science festivals and museums, and as a special classroom activity during science weeks, and so forth. (Contains 3 figures.)

12. Using Roald Dahl's "Charlie and the Chocolate Factory" to Teach Different Recruitment and Selection Paradigms

Billsberry, Jon; Gilbert, Louise H.

2008-01-01

This article makes a case for using Roald Dahl's children's fantasy and morality tale "Charlie and the Chocolate Factory" to teach recruitment and selection. It draws attention to its relevance in illustrating and explaining three different recruitment and selection paradigms: psychometric, social process, and fit. It argues that the use of this…

13. Chocolate Chip Cookies and Rubrics: Helping Students Understand Rubrics in Inclusive Settings.

Hall, Elizabeth Wikfors; Salmon, Susan J.

2003-01-01

This article discusses how teachers can familiarize their students, with and without disabilities, with rubric terminology and the use of rubrics. It addresses why rubrics should be used, designing a rubric, and current uses of rubrics. A chocolate chip cookie rubric is provided as an example. (Contains 7 references.) (CR)

14. A CTE Legacy Built on Chocolate: Milton Hershey School's 100 Years

Kemmery, Robert

2010-01-01

One hundred years ago, Chocolate Magnate Milton S. Hershey and his wife Catherine signed the deed of trust creating the Hershey Industrial School in the heart of their Pennsylvania farming community. They had no children of their own and wanted to help orphan boys get a good education. The couple eventually left their entire fortune to the school.…

15. Kiss High Blood Pressure Goodbye: The Relationship between Dark Chocolate and Hypertension

Nordmoe, Eric D.

2008-01-01

This article reports on a delicious finding from a recent study claiming a causal link between dark chocolate consumption and blood pressure reductions. In the article, I provide ideas for using this study to whet student appetites for a discussion of statistical ideas, including experimental design, measurement error and inference methods.

16. Making a chocolate chip: development and evaluation of a 6K SNP array for Theobroma cacao.

Theobroma cacao, the key ingredient in chocolate production, is one of the world's most important tree fruit crops, with ~4,000,000 metric tons produced across 50 countries. To move towards gene discovery and marker-assisted breeding in cacao, a single-nucleotide polymorphism (SNP) identification pr...

17. Azoreductase activity in bacteria associated with the greening of instant chocolate puddings.

Dykes, G A; Timm, R G; von Holy, A

1994-01-01

Pseudomonas sp. strain AZR1 and Klebsiella sp. strain AZR2 were isolated from reconstituted instant chocolate puddings that had turned green and were found to have azoreductase activity. This activity was inducible and NADH dependent. Differences in dye reduction rates between the two strains were apparent, and substrate specificity related to dye structure was observed.

18. The Chocolate Milk Crisis: A Consumer Economics Simulation Unit for Grades 1-6.

Derrico, Patricia; Karsotis, A. Thomas

1981-01-01

Describes a simulation game developed to introduce elementary school students to basic economic concepts, including scarcity, availability, resource utilization, trade-offs, and demand and barter. The simulation, based on a shortage of chocolate milk in the elementary school lunch room, stressed problem solving skills. (DB)

19. Reduced-in-sugar Chocolate Chip Cookies: Functionality of Sucralose/Maltodextrin: Isomalt Blends

Reduced-in-sugar Chocolate Chip Cookies: Functionality of Sucralose/Maltodextrin:Isomalt Blends Rebecca McKemie1, Ruthann B. Swanson1, Elizabeth M. Savage2 and Hong Zhuang2 1University of Georgia, Athens, GA 30605; 2ARS-USDA, Athens, GA 30605 Modified baked product availability may reduce simple ...

20. Effects of Alkali Concentration and Conching Temperature on Flavour, Hardness and Colour of Chocolate

Misnawi Jati

2006-05-01

Full Text Available Alkalization is an addition of alkali into cocoa mass to improve product quality in terms of flavour and colour appearance. Sodium bicarbonate and potassium bicarbonate are usual to be added into cocoa cotyledon prior to roasting. A study has been carried out to evaluate the effects of alkalization proceeded upon conching on chocolate sensory properties, hardness and colour. Re sponse Surface Methodology design at alkali concentrations of 1—15 g kg -1 and conching temperature of 40—80 oC have been used in the study. Parameters evaluated were sensory properties, particle size, hardness and colour. Results of the study showed that alkali concentration significantly influenced aroma, overall preference, particle size and hardness; meanwhile, conching temperature showed significant influence on aroma, taste, appearance, overall preference and texture of chocolate. Alkali concentration and conching temperature showed interactively influence on aroma and overall preference. A good quality of chocolate could be found at the alkali concentration of 8—15 g kg -1 and conching temperature of 74—80 oC. Key words: cocoa bean, chocolate, flavour, conching, alkalization, colour, particle size, texture.

1. β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

Asli Akyol; Halil Dasgin; Aylin Ayaz; Zehra Buyuktuncer; H. Tanju Besler

2014-01-01

Aim: The aims of this study were to adapt a traditional recipe into a healthier form by adding 3 g of oat β-glucan, substituting milk chocolate to dark chocolate with 70% cocoa, and to examine the effect of these alterations on short-term satiety and energy intake. Materials and Methods: Study subjects (n = 25) were tested in a randomized, crossover design with four products closely matched for energy content. Four different versions of a traditional recipe including milk chocolate-control (C...

2. Fairtrade - A Competitive Imperative? : An Investigation to Understand the Role of Fair Trade in Company Strategy in the Chocolate Industry

Vettersand, Elina; Tran, Thao

2012-01-01

Background: The rise in ethical consumerism has become evident through an increase in sales of fair trade products in recent years. Consumers are prepared to pay a premium for fair trade chocolate, and with a steady future growth in the fair trade movement, this is an attractive market for new entrants. Of particular focus are the Swedish and German markets for fair trade chocolate as they show promising growth rates and interest in this field. Problem:       The chocolate industry is very co...

3. Parents' and children's acceptance of skim chocolate milks sweetened by monk fruit and stevia leaf extracts.

Li, X E; Lopetcharat, K; Drake, M A

2015-05-01

Chocolate milk increases milk consumption of children, but high sugar content raises health concerns. Interest in sugar reduction and parents' preference for natural sweeteners necessitates further research on natural nonnutritive sweeteners. However, it is important to maintain consumer acceptability, especially for children, while reducing sugar in chocolate milk. The objectives of this study were to identify the sweetness intensity perception of stevia leaf (STV) and monk fruit (MK) extracts in skim chocolate milk (SCM), to evaluate STV and MK as the sole or partial sweetener source for SCM for young adults (19 to 35 y) and children (5 to 13 y), and to determine if information on natural nonnutritive sweeteners impacted parents' acceptability of SCM. Power function and 2-alternative forced choice studies were used to determine the iso-sweetness of nonnutritive sweeteners to a sucrose control in SCM (51.4 g/L, SUC control). Young adults (n = 131) evaluated 9 different SCM (SUC control, STV, MK, STV:sucrose blends, or MK:sucrose blends) in a completely randomized 2-d test. Children (n = 167) evaluated SUC control SCM and SCM with 39.7 g/L sucrose and 46 mg/L MK (MK25) or 30 mg/L STV (STV25). Parents evaluated SUC control, MK25, and STV25 in a balanced crossover design with a 40-d wait time between primed or unprimed ballots. Chocolate milks solely sweetened by nonnutritive sweeteners were less acceptable compared with SUC control by young adults. MK25 and STV25 were acceptable by young adults and children. The presentation of chocolate milk label information had different effects on parental acceptance. Traditional parents preferred sucrose sweetened SCM, and label conscious parents preferred SCM with natural nonnutritive sweeteners. PMID:25847181

4. The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery

Lenka Machálková

2015-05-01

Full Text Available The study aimed at assessing changes in the quality of certain types of chocolate products over the storage period with particular focus on the formation and development of fat and sugar bloom in chocolate products. Seven products were selected in collaboration with a chocolate factory to undergo monitoring and analysis and stored at four temperature regimens (6 °C, 12 °C, 20 °C and 30 °C. Five samplings were carried out over the storing period (18 weeks for evaluation of the dynamics of changes in their quality. Each sampling was accompanied by sensory evaluation; selected physical attributes were also analysed: changes in colour (∆E*ab within the CIE (L*a*b system and changes in hardness using the TIRAtest 27025. The results showed a significant effect of storing temperature on the intensity of changes in the quality of products. The results of sensory evaluation of selected products showed that the highest quality for the majority of descriptors was achieved by products stored at temperatures of 6 °C and 12 °C. As regards samples stored under the temperature regimen of 20 °C, the products started to show visible differences, caused primarily by the formation of fat bloom while storing at 30 °C proved to be extremely unsuitable for all the tested products. Since storing temperatures of 6, 12 and 20 °C did not considerably affect hardness and colour of each product, no distinct changes occurred under such temperature regimens. From the aspect of analytical measurements of colour and hardness of each product, storing at temperatures of 20 °C can be termed appropriate. In all the analyses, the effect of the temperature regimen of 30 °C was significantly negative due to defects caused by blooms on the chocolate, meaning that such temperatures are not advisable for storing chocolate products, even over a short term.

5. Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties.

Belščak-Cvitanović, Ana; Komes, Draženka; Durgo, Ksenija; Vojvodić, Aleksandra; Bušić, Arijana

2015-12-01

Pursuant to the tendencies of producing functional foods, attractive to a wide range of consumers, in this study chocolates enriched with freeze dried (FD) and concentrated (CE) nettle extracts were formulated, and their polyphenolic and antioxidant capacity stability evaluated during 12 months of storage. A simple aqueous extraction procedure of nettle was developed, and the defined extract evaluated for its cytotoxic and antioxidant/prooxidant activity on human colon cancer cell line (SW 480). An increase in total polyphenolic content, chlorogenic acid and flavonoid derivatives (originating from nettle extract) contents was achieved in enriched chocolates. Implementation of FD extract enabled higher increase of polyphenolic content in comparison to CE extract. During storage, fluctuations of polyphenolic content were observed, but the final bioactive parameters did not differ (or increased) from the initial ones. Nettle enriched chocolates exhibited more intense bitterness and astringency, while dark chocolates were preferred over milk and semisweet ones. PMID:26604346

6. Consumption of High-Polyphenol Dark Chocolate Improves Endothelial Function in Individuals with Stage 1 Hypertension and Excess Body Weight

Lívia de Paula Nogueira; Marcela Paranhos Knibel; Márcia Regina Simas Gonçalves Torres; José Firmino Nogueira Neto; Antonio Felipe Sanjuliani

2012-01-01

Background. Hypertension and excess body weight are important risk factors for endothelial dysfunction. Recent evidence suggests that high-polyphenol dark chocolate improves endothelial function and lowers blood pressure. This study aimed to evaluate the association of chocolate 70% cocoa intake with metabolic profile, oxidative stress, inflammation, blood pressure, and endothelial function in stage 1 hypertensives with excess body weight. Methods. Intervention clinical trial includes 22 stag...

7. Chocolate Pilgrims Find Paradise in Pennsylvania%巧克力迷的天堂--宾夕法尼亚

Kim Clark

2003-01-01

@@ I pull up to the dowdy1 brick factory in a blink-and-you'll-miss-it Pennsylvania town. It doesn't look promising. But I open the door,and the sweet dark smell of chocolate draws my nose first into the Wilbur Chocolate Co. factory store in Lititz. Although the town seems almost deserted2, the tiny store is packed with shoppers loading baskets with"Buds", drops of silky choco

8. Farinha de yacon e inulina como ingredientes na formulação de bolo de chocolate Yacon meal and inulin such as ingredients in chocolate cake preparation

Janaína Andréa Moscatto

2004-12-01

9. Dark chocolate or tomato extract for prehypertension: a randomised controlled trial

Frank Oliver R

2009-07-01

Full Text Available Abstract Background Flavanol-rich chocolate and lycopene-rich tomato extract have attracted interest as potential alternative treatment options for hypertension, a known risk factor for cardiovascular morbidity and mortality. Treatment of prehypertension (SBP 120–139/DBP 80–89 mmHg may forestall progression to hypertension. However, there has been only limited research into non-pharmacological treatment options for prehypertension. We investigated the effect of dark chocolate or tomato extract on blood pressure, and their acceptability as an ongoing treatment option in a prehypertensive population. Methods Our trial consisted of two phases: a randomised controlled three-group-parallel trial over 12 weeks (phase 1 followed by a crossover of the two active treatment arms over an additional 12-week period (phase 2. Group 1 received a 50 g daily dose of dark chocolate with 70% cocoa containing 750 mg polyphenols, group 2 were allocated one tomato extract capsule containing 15 mg lycopene per day, and group 3 received one placebo capsule daily over 8 weeks followed by a 4-week washout period. In phase 2 the active treatment groups were crossed over to receive the alternative treatment. Median blood pressure, weight, and abdominal circumference were measured 4-weekly, and other characteristics including physical activity, general health, energy, mood, and acceptability of treatment were assessed by questionnaire at 0, 8 and 20 weeks. We analysed changes over time using a linear mixed model, and one time point differences using Kruskal-Wallis, Fisher's-Exact, or t-tests. Results Thirty-six prehypertensive healthy adult volunteers completed the 6-month trial. Blood pressure changes over time within groups and between groups were not significant and independent of treatment. Weight and other characteristics did not change significantly during the trial. However, a marked difference in acceptability between the two treatment forms (chocolate or

10. High-Caloric and Chocolate Stimuli Processing in Healthy Humans: An Integration of Functional Imaging and Electrophysiological Findings

Deyar Asmaro

2014-01-01

Full Text Available There has been a great deal of interest in understanding how the human brain processes appetitive food cues, and knowing how such cues elicit craving responses is particularly relevant when current eating behavior trends within Westernized societies are considered. One substance that holds a special place with regard to food preference is chocolate, and studies that used functional magnetic resonance imaging (fMRI and event-related potentials (ERPs have identified neural regions and electrical signatures that are elicited by chocolate cue presentations. This review will examine fMRI and ERP findings from studies that used high-caloric food and chocolate cues as stimuli, with a focus on responses observed in samples of healthy participants, as opposed to those with eating-related pathology. The utility of using high-caloric and chocolate stimuli as a means of understanding the human reward system will also be highlighted, as these findings may be particularly important for understanding processes related to pathological overeating and addiction to illicit substances. Finally, research from our own lab that focused on chocolate stimulus processing in chocolate cravers and non-cravers will be discussed, as the approach used may help bridge fMRI and ERP findings so that a more complete understanding of appetitive stimulus processing in the temporal and spatial domains may be established.

11. Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius) Sensorial profile of chocolate cakes formulated with yacon flour (Smallanthus sonchifolius)

Vivianne Montarroyos Padilha; Priscilla Moura Rolim; Silvana Magalhães Salgado; Alda Souza Livera; Samara Alvachian Cardoso Andrade; Nonete Barbosa Guerra

2010-01-01

Neste trabalho foi avaliado o uso de farinha de yacon na formulação de bolos de chocolate para se verificar a influência deste constituinte sobre a qualidade sensorial e cromaticidade do produto. Foram analisadas amostras de bolos, formulados com farinha de yacon, denominadas: amostra P (bolo padrão, sem farinha de yacon), amostra A (bolo com 20% de farinha de yacon) e amostra B (bolo com 40% de farinha de yacon). Para a avaliação sensorial, foi realizada a Análise Descritiva Quantitativa (AD...

12. Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates.

Alañón, M E; Castle, S M; Siswanto, P J; Cifuentes-Gómez, T; Spencer, J P E

2016-10-01

Assessment of the flavanol composition of 41 commercial chocolates was by HPLC-DAD. Among individual flavonols ranged from 0.095 to 3.264mgg(-1), epicatechin was the predominant flavanol accounting for 32.9%. Contrary to catechin, epicatechin was a reliable predictive value of the polyphenol content. Conversely the percentage of theobromine used as a proxy measure for nonfat cocoa solids (NFCS) was not a good predictor of epicatechin or flavanol content. In a further chiral analysis, the naturally occurring forms of cocoa flavanols, (-)-epicatechin and (+)-catechin, was determined joint the occurrence of (+)-epicatechin and (-)-catechin due to the epimerization reactions produced in chocolate manufacture. (-)-Epicatechin, the most bioactive compound and predominant form accounted of 93%. However, no positive correlation was found with% cocoa solids, the most significant quality parameter. PMID:27132838

13. Variation of total aroma and polyphenol content of dark chocolate during three phase of conching.

Albak, F; Tekin, A R

2016-01-01

Variation in the volatiles, total polyphenol, theobromine and caffein was investigated both qualitatively and quantitatively for all phases of conching with GC/MS/SPME, HPLC, GC/O, and UV-visible spectrophotometry. The volatile compounds being identified during the three phases consisted of aldehydes, ketones, pyrazines, acids, alcohols and esters. The number and concentration of these compounds were observed to be 31-25,681 ppb, 44-34,838 ppb and 44-29,809 ppb in the dry, pasty, and liquid phases respectively. The odor of dark chocolate was described as nutty, sweet, caramel, green and chocolate using olfactometry. The percent decrease in the concentration of total polyphenol, caffein and theobromine was observed to be only 3.0, 11.0, and 32.0 respectively. PMID:26788007

14. The Role of Media on Consumer Brand Choice A Case Study of Chocolate Industry

Fazlollah Kazemi

2010-08-01

Full Text Available brand choice in the market, it becomes necessary for manufacturers to understand the major factors attractingbuyers to his own brand. The survey of 538 randomly selected consumers of Pune/India examined the roleplayed by media on consumer brand choice of Cadbury Dairy Milk (chocolate brand. Results revealed that theage group of consumers does not have significant effect on reception of advertizing by Cadbury Dairy Milk. Italso shows that 37.7% of the consumers prefer Cadbury Dairy Milk more than other brands of chocolate. Themajor reason for brand preference is advertisement (52.6%. TV advertising was most preferred by78.8% of therespondents of all the media used. High preference for advertisement is highlighted for companies that want tonot only retain their market but to increase their market share.

15. Value assignment of nutrient concentrations in standard reference material 2384 baking chocolate.

Sharpless, Katherine E; Brown Thomas, Jeanice; Nelson, Bryant C; Phinney, Curtis S; Sieber, John R; Wood, Laura J; Yen, James H; Howell, Daniel W

2002-11-20

Standard Reference Material (SRM) Baking Chocolate was recently issued, and the process used for value assignment of nutrient concentrations is reported herein. SRM 2384 is intended for use as a primary control material for assigning values to in-house control materials and for validation of analytical methods for the measurement of fatty acids, proximates, vitamins, and elements in chocolate and similar high-fat matrices. The Certificate of Analysis for SRM 2384 provides assigned values for concentrations of fatty acids, proximates, vitamins, elements, and total dietary fiber, for which product labeling is required by the Nutrition Labeling and Education Act of 1990, as well as for catechins, caffeine, theobromine, and theophylline. These assigned values were based on measurements by NIST and/or collaborating laboratories. PMID:12428961

16. Immunoreactive beta-endorphin increases after an aspartame chocolate drink in healthy human subjects.

Melchior, J C; Rigaud, D; Colas-Linhart, N; Petiet, A; Girard, A; Apfelbaum, M

1991-11-01

It has been claimed that sucrose intake induces a rise in beta-endorphins. In an attempt to discriminate between the sensorial and metabolic effects of sucrose intake in this process, the effects of two chocolate drinks were compared: one sweetened with 50 g of sucrose, the other with 80 mg of aspartame. Plasma beta-endorphin concentrations were more elevated after the aspartame drink than after sucrose or fasting, while insulin increased after drinking as much with aspartame as with sucrose. We suggest that the increase in beta-endorphin after aspartame edulcorated chocolate is related with insulin secretion in the absence of marked changes in blood glucose or with a direct effect of aspartame itself on beta-endorphin liberation. PMID:1805284

17. Studies on cocoa butter-replacer mixtures suitable for the local chocolate production.

El-Mallah, M. Hassan

1998-12-01

Full Text Available Mixtures of cocoa butter with different replacers, added at different levels, were prepared. From their properties, and particularly solid fat index, helped much in selecting the more suitable mixture for local chocolate production. It was found that cocoa butter-Illexao mixtures, at levels 10% and 15% replacer, gave more satisfactory results with respect to mouthfeel, hardness and brittleness.

Se prepararon mezclas de manteca de cacao con diferentes sucedáneos añadidos en diferentes proporciones. Sus propiedades y particularmente el índice de grasa sólida, ayudaron mucho en la selección de la mezcla más adecuada para la producción de chocolate local. Se encontró que las mezclas con el 10% o 15% de lllexao en manteca de cacao, dieron los resultados más satisfactorios con respecto a la palatabilidad, dureza y consistencia.

18. Chocolate consumption and cardiometabolic disorders: systematic review and meta-analysis

Buitrago-Lopez, Adriana; Sanderson, Jean; Johnson, Laura; Warnakula, Samantha; Wood, Angela; Di Angelantonio, Emanuele; Franco, Oscar H

2011-01-01

Objective To evaluate the association of chocolate consumption with the risk of developing cardiometabolic disorders. Design Systematic review and meta-analysis of randomised controlled trials and observational studies. Data sources Medline, Embase, Cochrane Library, PubMed, CINAHL, IPA, Web of Science, Scopus, Pascal, reference lists of relevant studies to October 2010, and email contact with authors. Study selection Randomised trials and cohort, case-control, and cross sectional studies car...

19. A Phaseolus vulgaris Extract Reduces Cue-Induced Reinstatement of Chocolate Seeking in Rats

Lorrai, Irene; Piga, Valentina; Carai, Mauro A. M.; Riva, Antonella; Morazzoni, Paolo; Gessa, Gian Luigi; Colombo, Giancarlo; Maccioni, Paola

2016-01-01

Previous evidence has suggested that treatment with a standardized dry extract of Phaseolus vulgaris reduced intake and operant self-administration of highly palatable foods and fluids in rats and mice. The present study was designed to assess whether such extract was also effective in reducing seeking behavior for a highly hedonic chocolate-flavored beverage, using a “reinstatement” procedure adopted from the drug addiction research field and modeling relapse behavior. Rats were initially trained to lever-respond for the chocolate-flavored beverage under the Fixed Ratio (FR) 10 schedule of reinforcement. Subsequently, rats were exposed to an extinction responding phase, during which lever-responding – being unreinforced – diminished progressively up to extinction. Lever-responding was then powerfully reinstated by the non-contingent presentation of a complex of gustatory, olfactory, auditory, and visual stimuli previously associated to the availability of the chocolate-flavored beverage. Acute, intragastric administration of P. vulgaris dry extract (100 and 500 mg/kg) reduced lever-responding by 40–45%, in comparison to vehicle condition. These results indicate the ability of P. vulgaris dry extract to reduce seeking behavior for a highly palatable nourishment in an experimental model of relapse into disordered eating of palatable foods. The unavailability of the chocolate-flavored beverage in the reinstatement session tends to exclude that the observed effect of the P. vulgaris dry extract was secondary to any inhibition of carbohydrate metabolism; conversely, it is the likely consequence on a central action on the rewarding and hedonic properties of food. PMID:27199752

20. Making a chocolate chip: development and evaluation of a 6K SNP array for Theobroma cacao

Livingstone, Donald; Royaert, Stefan; Stack, Conrad; Mockaitis, Keithanne; May, Greg; Farmer, Andrew; Saski, Christopher; Schnell, Ray; Kuhn, David; Motamayor, Juan Carlos

2015-01-01

Theobroma cacao, the key ingredient in chocolate production, is one of the world's most important tree fruit crops, with ∼4,000,000 metric tons produced across 50 countries. To move towards gene discovery and marker-assisted breeding in cacao, a single-nucleotide polymorphism (SNP) identification project was undertaken using RNAseq data from 16 diverse cacao cultivars. RNA sequences were aligned to the assembled transcriptome of the cultivar Matina 1-6, and 330,000 SNPs within coding regions ...

1. “I chocolate U”究竟犯了什么错误

苏捷

2008-01-01

当“I chocolate U”的广告第一次出现在人们眼前时，浓厚而豪华的格调让所有人第一眼就记住了，即便是在两年后的今天，当笔者向所有人提起“那款巧克力手机”，所有人都能随即记起。

2. Detection and identification of xerophilic fungi in Belgian chocolate confectionery factories.

De Clercq, Nikki; Van Coillie, Els; Van Pamel, Els; De Meulenaer, Bruno; Devlieghere, Frank; Vlaemynck, Geertrui

2015-04-01

Chocolate confectionery fillings are generally regarded as microbiologically stable. The stability of these fillings is largely due to the general practice of adding either alcohol or preservatives. Consumer demands are now stimulating producers to move away from adding alcohol or other preservatives to their confectionery fillings and instead to search for innovative formulations. Such changes in composition can influence the shelf life of the product and may lead to spoilage by xerophilic fungi. The aim of this study was to test whether the production environment of Belgian chocolate confectionery factories and common ingredients of chocolate confectioneries could be potential sources of contamination with xerophilic fungal species. In the factory environment, the general and strictly xerophilic fungal spore load was determined using an RCS Air Sampler device in combination with DG18 and MY50G medium, respectively. Four basic ingredients of chocolate confectionery fillings were also examined for fungal spore levels using a direct plating technique. Detected fungi were identified to species level by a combination of morphological characterization and sequence analysis. Results indicated a general fungal spore load in the range of 50-250 colony forming units per cubic meter of air (CFU/m(3) air) and a more strict xerophilic spore load below 50 CFU/m(3) air. These results indicate rather low levels of fungal spores present in the factory environment. The most prevalent fungi in the factory environment were identified as Penicillium spp., particularly Penicillium brevicompactum. Examination of the basic ingredients of confectionery fillings revealed nuts to be the most likely potential source of direct contamination. In nuts, the most prevalent fungal species identified were Eurotium, particularly Eurotium repens. PMID:25475302

3. A transformational product to improve self-control strength: The Chocolate Machine

Kehr, Flavius; Hassenzahl, Marc; Laschke, Matthias; Diefenbach, Sarah

2012-01-01

Lack of self-control is at the heart of many undesirable behaviors, such as overeating, overspending, and even overworking. While the field of persuasive technologies explicitly searches for ways to change attitudes and behaviors, it more or less neglects the science of self-control. We present the Chocolate Machine, an interactive device to train self-control strength based upon Ego Depletion theory. A longitudinal, control-group, field study s...

4. Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass

Albak, F.; Tekin, A. R.

2013-01-01

In the present study, refined dark chocolate mix was conched with the addition of finely powdered cinnamon in a laboratory-style conching machine to evaluate its aroma profile both analytically and sensorially. The analytical determinations were carried out by a combination of solid phase micro extraction (SPME)-gas chromatography (GC)-mass spectroscopy (MS) and-olfactometry(O), while the sensory evaluation was made with trained panelists. The optimum conditions for the SPME were found to be ...

5. Effect of Inulin and Stevia on Some Physical Properties of Chocolate Milk

2012-01-01

Background: The aim of this study was to assess physical properties of dietetic chocolate milkproduced by stevia as a sugar replacer and inulin. Along with having prebiotic effect, inulin canalso participate in enhancing textural properties of beverages. Therefore, this novel food will beuseful for all people especially for diabetics.Methods: This study was carried out in Quality Control Laboratory of Food Science and TechnologyDepartment, Health and Nutrition Faculty, Tabriz University of Me...

6. Dark chocolate supplementation reduces the oxygen cost of moderate intensity cycling

Patel, Rishikesh Kankesh; Brouner, James; Spendiff, Owen

2015-01-01

Background Dark chocolate (DC) is abundant in flavanols which have been reported to increase the bioavailability and bioactivity of nitric oxide (NO). Increasing NO bioavailability has often demonstrated reduced oxygen cost and performance enhancement during submaximal exercise. Methods Nine moderately-trained male participants volunteered to undertake baseline (BL) measurements that comprised a cycle \\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts...

7. A Phaseolus vulgaris Extract Reduces Cue-Induced Reinstatement of Chocolate Seeking in Rats.

Lorrai, Irene; Piga, Valentina; Carai, Mauro A M; Riva, Antonella; Morazzoni, Paolo; Gessa, Gian Luigi; Colombo, Giancarlo; Maccioni, Paola

2016-01-01

Previous evidence has suggested that treatment with a standardized dry extract of Phaseolus vulgaris reduced intake and operant self-administration of highly palatable foods and fluids in rats and mice. The present study was designed to assess whether such extract was also effective in reducing seeking behavior for a highly hedonic chocolate-flavored beverage, using a "reinstatement" procedure adopted from the drug addiction research field and modeling relapse behavior. Rats were initially trained to lever-respond for the chocolate-flavored beverage under the Fixed Ratio (FR) 10 schedule of reinforcement. Subsequently, rats were exposed to an extinction responding phase, during which lever-responding - being unreinforced - diminished progressively up to extinction. Lever-responding was then powerfully reinstated by the non-contingent presentation of a complex of gustatory, olfactory, auditory, and visual stimuli previously associated to the availability of the chocolate-flavored beverage. Acute, intragastric administration of P. vulgaris dry extract (100 and 500 mg/kg) reduced lever-responding by 40-45%, in comparison to vehicle condition. These results indicate the ability of P. vulgaris dry extract to reduce seeking behavior for a highly palatable nourishment in an experimental model of relapse into disordered eating of palatable foods. The unavailability of the chocolate-flavored beverage in the reinstatement session tends to exclude that the observed effect of the P. vulgaris dry extract was secondary to any inhibition of carbohydrate metabolism; conversely, it is the likely consequence on a central action on the rewarding and hedonic properties of food. PMID:27199752

8. Studies on cocoa butter-replacer mixtures suitable for the local chocolate production.

El-Mallah, M. Hassan; Megahed, M. G.

1998-01-01

Mixtures of cocoa butter with different replacers, added at different levels, were prepared. From their properties, and particularly solid fat index, helped much in selecting the more suitable mixture for local chocolate production. It was found that cocoa butter-Illexao mixtures, at levels 10% and 15% replacer, gave more satisfactory results with respect to mouthfeel, hardness and brittleness.

Se prepararon mezclas de manteca de cacao con diferentes sucedáneos añadidos en ...

9. Identification and Characterization of Cocoa Solids and Milk Proteins in Chocolate Using X-ray Microanalysis

Brooker, B E

1990-01-01

X-ray microanalysis was used to compare the elemental composition of isolated cocoa solids with milk powder. Whereas mllk powder contained similar high levels of calcium and potassium, cocoa sol ids were rich in potassium but contained very small amounts of calcium. This difference in elemental composition allowed the two populations of particles to be distinguished in digital X-ray maps of frozen and fractured samples of plain , milk and white chocolates examined by cryo-scanning electron...

10. Itch and skin rash from chocolate during fluoxetine and sertraline treatment: Case report

Svenson Svante

2004-11-01

Full Text Available Abstract Background The skin contains a system for producing serotonin as well as serotonin receptors. Serotonin can also cause pruritus when injected into the skin. SSRI-drugs increase serotonin concentrations and are known to have pruritus and other dermal side effects. Case presentation A 46-year-old man consulted his doctor due to symptoms of depression. He did not suffer from any allergy but drinking red wine caused vasomotor rhinitis. Antidepressive treatment with fluoxetine 20 mg daily was initiated which was successful. After three weeks of treatment an itching rash appeared. An adverse drug reaction (ADR induced by fluoxetine was suspected and fluoxetine treatment was discontinued. The symptoms disappeared with clemastine and betametasone treatment. Since the depressive symptoms returned sertraline medication was initiated. After approximately two weeks of sertraline treatment he noted an intense itching sensation in his scalp after eating a piece of chocolate cake. The itch spread to the arms, abdomen and legs and the patient treated himself with clemastine and the itch disappeared. He now realised that he had eaten a chocolate cake before this episode and remembered that before the first episode he had had a chocolate mousse dessert. He had never had any reaction from eating chocolate before and therefore reported this observation to his doctor. Conclusions This case report suggests that there may be individuals that are very sensitive to increases in serotonin concentrations. Dermal side reactions to SSRI-drugs in these patients may be due to high activity in the serotonergic system at the dermal and epidermo-dermal junctional area rather than a hypersensitivity to the drug molecule itself.