WorldWideScience

Sample records for chocolate

  1. Chocolate Maths!

    Science.gov (United States)

    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

    OpenAIRE

    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

    Directory of Open Access Journals (Sweden)

    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

    International Nuclear Information System (INIS)

    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

    Energy Technology Data Exchange (ETDEWEB)

    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

    Science.gov (United States)

    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

    Institute of Scientific and Technical Information of China (English)

    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

    OpenAIRE

    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

    OpenAIRE

    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

    Science.gov (United States)

    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.

    Science.gov (United States)

    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

    International Nuclear Information System (INIS)

    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.

    Science.gov (United States)

    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

    OpenAIRE

    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

    Science.gov (United States)

    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.

    Science.gov (United States)

    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

    OpenAIRE

    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

    International Nuclear Information System (INIS)

    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

    Energy Technology Data Exchange (ETDEWEB)

    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?

    OpenAIRE

    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’

    OpenAIRE

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

    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

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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?

    Science.gov (United States)

    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?

    NARCIS (Netherlands)

    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?

    Science.gov (United States)

    ... 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

    International Nuclear Information System (INIS)

    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

    OpenAIRE

    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.

    Science.gov (United States)

    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

    OpenAIRE

    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

    Science.gov (United States)

    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.

    Science.gov (United States)

    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

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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

    Science.gov (United States)

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    CERN Document Server

    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

    OpenAIRE

    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?

    OpenAIRE

    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.

    Science.gov (United States)

    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

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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?

    Directory of Open Access Journals (Sweden)

    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.

    Science.gov (United States)

    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?

    OpenAIRE

    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

    OpenAIRE

    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.

    Directory of Open Access Journals (Sweden)

    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

    Institute of Scientific and Technical Information of China (English)

    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

    Science.gov (United States)

    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

    Science.gov (United States)

    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

    Science.gov (United States)

    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?

    Science.gov (United States)

    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

    DEFF Research Database (Denmark)

    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.

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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.

    Science.gov (United States)

    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

    OpenAIRE

    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.

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    Science.gov (United States)

    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.

    Science.gov (United States)

    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

    Science.gov (United States)

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

    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

    NARCIS (Netherlands)

    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

    Science.gov (United States)

    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

    Institute of Scientific and Technical Information of China (English)

    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

    Science.gov (United States)

    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.

    Science.gov (United States)

    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

    OpenAIRE

    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

    Directory of Open Access Journals (Sweden)

    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

    OpenAIRE

    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.

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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

    OpenAIRE

    Adriana Gámbaro; Ana Claudia Ellis

    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

    Data.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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.

    Science.gov (United States)

    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

    Science.gov (United States)

    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.

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    Directory of Open Access Journals (Sweden)

    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

    Directory of Open Access Journals (Sweden)

    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

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    Dusan Schreiber

    2009-10-01

    Full Text Available International trade plays a special role in all countries due the influence exerted in the economic and social field. At the same time, subjects such as planning and implementing the operation of export and import becomes very important, with particular relevance among entrepreneurs and academics. When it comes to this issue, the aim of this teaching case is to provide discussions about the subjects of entrepreneurship, business planning and the learning of strategists. It describes the experience of company SK, started in July of 1997, which began its businesses through exporting and importing leather and its artifacts. Later, the enterprise redirected its focus and began importing chocolates for the Brazilian market. The entrepreneur found, during the process of the business construction, a series of challenges that obliged him to make decisions and make choices. Having an amount of capital and willingness to undertake, he had to decide which path to follow and how to decide. Were there right and wrong choices? How would he plan and operationalize a start-up business? How would he evaluate opportunities and estimate the risk of an enterprise? These are some of many questions that the reader will be challenged to answer after analyzing this case.

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

    OpenAIRE

    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.

    OpenAIRE

    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

    OpenAIRE

    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...

    Science.gov (United States)

    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...

    Science.gov (United States)

    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

    NARCIS (Netherlands)

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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.

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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

    Directory of Open Access Journals (Sweden)

    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

    Directory of Open Access Journals (Sweden)

    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

    Directory of Open Access Journals (Sweden)

    Adriana Gámbaro

    2012-12-01

    Full Text Available 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.. A cluster analysis was performed on the scores regarding the perceived healthiness as reported by the consumers. 3 clusters were identified: Cluster 1 did not perceive any of the three types of chocolate to be very healthy, Cluster 2 considered dark chocolate to be very healthy but white chocolate to be less healthy and Cluster 3 perceived the three types of chocolate as very healthy. The Word Association technique enabled us to identify the differences between the associations made by each cluster.A técnica de Associação de Palavras foi utilizada para analisar a percepção que 120 consumidores uruguaios tinham em relação a diferentes tipos de chocolate. Da mesma forma, estimou-se o quão saudável os consumidores percebiam cada tipo de chocolate: escuro, branco e ao leite. Como um produto genérico, o chocolate foi associado com bom gosto, sentimentos positivos, doçura, sensação de calor e calorias/energia. Chocolates dos tipos branco, escuro e ao leite foram significativamente associados com outros conceitos (cremosidade, amargura, sabor intenso, etc.. Uma análise de agrupamento foi realizada na pontuação em relação à saudabilidade percebida, reportada pelos consumidores. Três grupos foram identificados: Grupo 1 - não percebem qualquer um dos três tipos de chocolate como sendo muito saudável; Grupo 2 - consideram o chocolate escuro como muito saudável e o chocolate branco foi considerado como menos saudável; Grupo 3 - percebem os tr

  19. Can airborne ultrasound monitor bubble size in chocolate?

    International Nuclear Information System (INIS)

    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?

    Science.gov (United States)

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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

    Science.gov (United States)

    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

    Institute of Scientific and Technical Information of China (English)

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    Czech Academy of Sciences Publication Activity Database

    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

    Institute of Scientific and Technical Information of China (English)

    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!

  14. TWO FACES OF MASCULINITY IN AXE CHOCOLATE ADVERTISEMENT

    OpenAIRE

    Bernadeta Ririn; Lulu Laela Amalia

    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...

  15. TWO FACES OF MASCULINITY IN AXE CHOCOLATE ADVERTISEMENT

    OpenAIRE

    Bernadeta Ririn; Lulu L. Amalia

    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

    OpenAIRE

    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

    OpenAIRE

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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

    OpenAIRE

    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

    Directory of Open Access Journals (Sweden)

    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

    Directory of Open Access Journals (Sweden)

    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

    Directory of Open Access Journals (Sweden)

    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.

    Science.gov (United States)

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

    2012-06-01

    Elaborated Intrusion theory (EI theory; Kavanagh, Andrade, & May, 2005) posits two main cognitive components in craving: associative processes that lead to intrusive thoughts about the craved substance or activity, and elaborative processes supporting mental imagery of the substance or activity. We used a novel visuospatial task to test the hypothesis that visual imagery plays a key role in craving. Experiment 1 showed that spending 10 min constructing shapes from modeling clay (plasticine) reduced participants' craving for chocolate compared with spending 10 min 'letting your mind wander'. Increasing the load on verbal working memory using a mental arithmetic task (counting backwards by threes) did not reduce craving further. Experiment 2 compared effects on craving of a simpler verbal task (counting by ones) and clay modeling. Clay modeling reduced overall craving strength and strength of craving imagery, and reduced the frequency of thoughts about chocolate. The results are consistent with EI theory, showing that craving is reduced by loading the visuospatial sketchpad of working memory but not by loading the phonological loop. Clay modeling might be a useful self-help tool to help manage craving for chocolate, snacks and other foods. PMID:22369958

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

    Directory of Open Access Journals (Sweden)

    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

    OpenAIRE

    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...

    Science.gov (United States)

    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

    Science.gov (United States)

    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

    NARCIS (Netherlands)

    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?

    OpenAIRE

    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?

    OpenAIRE

    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

    DEFF Research Database (Denmark)

    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

    DEFF Research Database (Denmark)

    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

    DEFF Research Database (Denmark)

    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

    DEFF Research Database (Denmark)

    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.

    Science.gov (United States)

    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

    Science.gov (United States)

    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.

  19. TWO FACES OF MASCULINITY IN AXE CHOCOLATE ADVERTISEMENT

    Directory of Open Access Journals (Sweden)

    Bernadeta Ririn

    2012-01-01

    Full Text Available 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 obtain the ideology, each scene in the Axe Chocolate advertisement is analyzed based on Barthes’ model of sign. Then, to find the way of illustrating the ideology, the connotative meaning of mass media codes applied in the advertisement, i.e. fashion codes, color codes, non-verbal codes and technical codes is analyzed. The result of this study shows that masculinity appears as the negative and positive ideology because masculinity is not contradictory with Indonesian culture. However, the value of masculinity shown by the advertiser is narrowed down into the area of sexuality only. In addition to this, the way of illustrating the ideology of masculinity in sexuality area also gives negative stereotype to women, for instance by showing women as figures who like to advertise their body through wearing fashion which exposes women’s body.   Keywords: ideology, advertisement, semiotics, mass media codes

  20. TWO FACES OF MASCULINITY IN AXE CHOCOLATE ADVERTISEMENT

    Directory of Open Access Journals (Sweden)

    Bernadeta Ririn

    2016-01-01

    Full Text Available 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 the ideology, each scene in the Axe Chocolate advertisement is analyzed based on Barthes’ model of sign. Then, to find the way of illustrating the ideology, the connotative meaning of mass media codes applied in the advertisement, i.e. fashion codes, color codes, non-verbal codes and technical codes is analyzed. The result of this study shows that masculinity appears as the negative and positive ideology because masculinity is not contradictory with Indonesian culture. However, the value of masculinity shown by the advertiser is narrowed down into the area of sexuality only. In addition to this, the way of illustrating the ideology of masculinity in sexuality area also gives negative stereotype to women, for instance by showing women as figures who like to advertise their body through wearing fashion which exposes women’s body.

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

    Science.gov (United States)

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

    Oh, Hwajung; Taylor, Adrian H

    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

    Directory of Open Access Journals (Sweden)

    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.

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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

    Directory of Open Access Journals (Sweden)

    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

    OpenAIRE

    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.

    Science.gov (United States)

    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

    Science.gov (United States)

    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

    International Nuclear Information System (INIS)

    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

    International Nuclear Information System (INIS)

    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

    International Nuclear Information System (INIS)

    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

    Directory of Open Access Journals (Sweden)

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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.

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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

    International Nuclear Information System (INIS)

    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.

    Science.gov (United States)

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    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

    NARCIS (Netherlands)

    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

    Directory of Open Access Journals (Sweden)

    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.

    Science.gov (United States)

    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)

    International Nuclear Information System (INIS)

    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

    Institute of Scientific and Technical Information of China (English)

    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.

    Science.gov (United States)

    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...

    Science.gov (United States)

    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

    NARCIS (Netherlands)

    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...

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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

    Directory of Open Access Journals (Sweden)

    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

    Directory of Open Access Journals (Sweden)

    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

    Directory of Open Access Journals (Sweden)

    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.

    Science.gov (United States)

    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

    Institute of Scientific and Technical Information of China (English)

    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

    OpenAIRE

    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

    Directory of Open Access Journals (Sweden)

    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

    Energy Technology Data Exchange (ETDEWEB)

    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

    Directory of Open Access Journals (Sweden)

    Vivianne Montarroyos Padilha

    2010-09-01

    Full Text Available 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 (ADQ, utilizando 15 provadores treinados, os quais definiram 9 atributos sensoriais (cor, estrutura do miolo, aroma, gosto doce, sabor de chocolate, sabor residual, umectância, maciez e qualidade global. A análise física dos bolos foi realizada através da caracterização cromática. Os dados sensoriais foram submetidos à análise de variância ANOVA, sendo realizado o teste de Duncan para comparação entre as médias de Duncan, ao nível de 5% de significância. Para verificar as correlações entre as amostras e os atributos, foi realizada a Análise de Componentes Principais (ACP. Na ACP, a soma de componentes principais 1 e 2 foi de 83,3%, ou seja, a variabilidade entre as amostras foi explicada por estes dois componentes. Os resultados obtidos demonstraram que a adição de 40% de farinha de yacon resultou em maiores notas para o aroma (10,16, gosto doce (7,60, sabor de chocolate (10,52, maciez (11,44 e qualidade global (11,64. Com relação ao atributo estrutura não houve diferença significativa entre as notas dos bolos P, A e B. Independente da quantidade de farinha de yacon adicionada, o perfil sensorial dos bolos de chocolate foi influenciado e, em particular, o bolo com maior teor de farinha de yacon apresentou as melhores notas.This study evaluated the use of yacon flour in the formulation of chocolate cakes by investigating its influence on the sensory quality and chromaticity of the product. The following samples were prepared and

  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

    Directory of Open Access Journals (Sweden)

    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.

    Science.gov (United States)

    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

    International Nuclear Information System (INIS)

    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

    NARCIS (Netherlands)

    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

    Science.gov (United States)

    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

    Science.gov (United States)

    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.

    Science.gov (United States)

    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

    Science.gov (United States)

    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

    Science.gov (United States)

    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.

    Science.gov (United States)

    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.

    OpenAIRE

    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.

    Science.gov (United States)

    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

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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

    OpenAIRE

    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

    OpenAIRE

    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.

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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.

    Science.gov (United States)

    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

    OpenAIRE

    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

    Institute of Scientific and Technical Information of China (English)

    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

    Directory of Open Access Journals (Sweden)

    Janaína Andréa Moscatto

    2004-12-01

    Full Text Available Novos ingredientes têm sido investigados para que possam atender às exigências do mercado consumidor atual que deseja produtos com qualidade sensorial e nutricional associada a benefícios para a saúde. Os frutooligossacarídeos (FOS presentes no yacon (Polymnia sonchifolia, e a inulina apresentam propriedades promotoras de saúde (fibra alimentar e efeito prebiótico e podem melhorar aspectos sensoriais em alimentos. O presente trabalho teve como objetivos utilizar a inulina e/ou farinha de yacon como ingredientes do bolo de chocolate. Os bolos obtidos das formulações padrão (P, da formulação (A contendo a farinha de trigo substituída em 20% por farinha de yacon e da formulação (B contendo a farinha de trigo substituída em 40% por farinha de yacon e em 6% por inulina, foram avaliados quanto às suas propriedades químicas e físicas, preferência e estabilidade de armazenamento em relação ao bolo padrão de chocolate. Os bolos das formulações A e B apresentaram propriedades químicas, físicas, preferência e estabilidade comparáveis ao da formulação padrão. Como vantagens, apresentaram menores valores de dureza, maiores teores em fibra alimentar total (12,35% e 23,6% em relação ao P (9,02%. O valor calórico foi semelhante (2,09kal para A e menor (1,62kal para B que do padrão (2,13kcal, além da presença de frutooligossacarídeos e ou inulina. Portanto, a farinha de yacon e inulina podem ser utilizadas como ingredientes para formular bolo de chocolate, fornecendo produtos com características que atendem às exigências do mercado consumidor.The high consumer's needs for food with sensorial and nutritional qualities besides nutritional benefits to health, makes new ingredients search necessary in order to meet the consumer's. The fructooligosaccharides of yacon and inulin have properties that improve health (alimentary fiber and prebiotic effect and they can improve sensorial aspects in food. This work aims at

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

    Directory of Open Access Journals (Sweden)

    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

    Directory of Open Access Journals (Sweden)

    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)

    OpenAIRE

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

    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

    Directory of Open Access Journals (Sweden)

    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.

    Science.gov (United States)

    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.

    Science.gov (United States)

    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.

    Directory of Open Access Journals (Sweden)

    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

    OpenAIRE

    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

    Science.gov (United States)

    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

    OpenAIRE

    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

    Institute of Scientific and Technical Information of China (English)

    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.

    Science.gov (United States)

    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

    OpenAIRE

    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

    OpenAIRE

    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

    OpenAIRE

    Mohammad Asghari Jafarabadi; Beitollah Alipour; Seyed Rafi Arefhosseini; Zohre Delshadian; Aziz Homayouni Rad

    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

    OpenAIRE

    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.

    Science.gov (United States)

    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.

    OpenAIRE

    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

    OpenAIRE

    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

    Directory of Open Access Journals (Sweden)

    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.

  11. Impact of replacing regular chocolate milk with the reduced-sugar option on milk consumption in elementary schools in Saskatoon, Canada.

    Science.gov (United States)

    Henry, Carol; Whiting, Susan J; Finch, Sarah L; Zello, Gordon A; Vatanparast, Hassan

    2016-05-01

    Excess sugar consumption in children has led to the removal of chocolate milk from some schools. Lower-sugar formulations, if accepted, would provide the benefits of milk consumption. In a cross-over trial, milk consumption was measured in 8 schools over 6 weeks in 2 phases: phase 1 provided standard 1% chocolate milk and plain 2% milk choices for the first 3 weeks, and phase 2 provided reduced-sugar 1% chocolate milk and plain 2% milk for the next 3 weeks. Milk selection and milk wasted were measured by sex and grade (1-8). Children chose chocolate milk more often than white milk in both phases (phase 1, 8.93% ± 0.75% vs. 0.87% ± 0.11% (p chocolate milk in phase 2 (p chocolate milk over plain milk even when a reduced-sugar formula was offered; however, switching to reduced-sugar chocolate milk led to a decrease in the number of students choosing milk. Longer-duration studies are required to determine if students would purchase reduced-sugar chocolate milk at the same rate as they would purchase regular chocolate milk. PMID:27120342

  12. Does the chocolate interfere with the radiolabelling of erythrocytes with 99 mTc?

    International Nuclear Information System (INIS)

    We present in this work the case of a failure of erythrocytes labelling with 99mTc for a twenty five years old patient making the examination not interpretable. The patient reported that she drank a chocolate drink the morning before the examination. it is the first observation of a such interaction between the chocolate consumption. We do not have any explanation at this date, some compounds in the cocoa can be considered with caution. Some flavonoids (catechins and pro-cyanidins) modify the plasmatic and intra-erythrocyte oxido-reducer statute and could interact with the labelling (specific reduction of the 99mTc pertechnetate in the middle of erythrocyte by the tin pyrophosphate. These compounds, as well as the methyl-xanthine-theobromine, seem modify the membrane permeability of erythrocytes and could interfere with the input of pyrophosphate or 99mTc-pertechnetate in the middle of erythrocyte. these observations, in spite of preliminary ones, lead us to recommend near the patients to avoid the chocolate foods in the twenty four hours before this type of examinations. (N.C.)

  13. Rheological of chocolate-flavored, reduced-calories coating as a function of conching process.

    Science.gov (United States)

    Medina-Torres, Luis; Sanchez-Olivares, Guadalupe; Nuñez-Ramirez, Diola Marina; Moreno, Leonardo; Calderas, Fausto

    2014-07-01

    Continuous flow and linear viscoelasticity rheology of chocolate coating is studied in this work using fat substitute gums (xanthan, GX). An alternative conching process, using a Rotor-Estator (RE) type impeller, is proposed. The objective is to obtain a chocolate coating material with improved flow properties. Characterization of the final material through particle size distribution (PSD), differential scanning calorimetry (DSC) and proximal analysis is reported. Particle size distribution of the final material showed less polydispersity and therefore, greater homogeneity; fusion points were also generated at around 20 °C assuming crystal type I (β'2) and II (α). Moreover, the final material exhibited crossover points (higher structure material), whereas the commercial brand chocolate used for comparison did not. The best conditions to produce the coating were maturing of 36 h and 35 °C, showing crossover points around 76 Pa and a 0.505 solids particle dispersion (average particle diameter of 0.364 μm), and a fusion point at 20.04 °C with a ΔHf of 1.40 (J/g). The results indicate that xanthan gum is a good substitute for cocoa butter and provides stability to the final product. PMID:24966441

  14. The Quality of Milk Chocolate Bars by Substitution of Cocoa Butter, Milk Powder and Lecithin Soya – A Preliminary Study

    Directory of Open Access Journals (Sweden)

    Hasni Dian

    2015-01-01

    Full Text Available Milk chocolate is most important products of confectionary that are well-known for its consumer, and a precious ended product in entirely value added chain in cacao. In chocolate industry, each ingredient plays an important role in product quality. This research aims to assess the possibility of substitution of cocoa butter and its impact on physiological appearance and sensory quality hedonically, to formulate optimum formulation of palm oil as cocoa butter substitute (0%; 10%; 20%, milk powder (0%; 10%; 20% and lechitin (0.5%; 1%; 1.5%. Melting point and attribute preferences test were conducted for aroma, texture and flavour. Melting point were indicated that interaction within palm oil replacement and milk powder had significant impact to lowering the melting point of milk chocolate, whilst addition of lechitin up to 1% also decreased the melting point range. Attribute preference test from 40 untrained panellists evaluated that palm oil replacement up to 20% had improved the panellists preferences for aroma whereas it had contradiction effect for texture. For taste, additional milk powder up to 20% definitely enhances the taste preferences. Partial Least Regression shows that palm oil replacement had negative effect on aroma and flavour of milk chocolate, whereas it has positive impact on texture. The increase of additional of milk powder plays an negative impact as well to panellist perceptions towards aroma, flavour and texture. Lechitin as emulsifier influences significantly towards the aroma and flavour of milk chocolate, but not for texture. Sensory evaluation revealed that milk chocolate made from 10% palm oil substitution, 10% milk powder and 1% lechitin as more accepted hedonically as conventional milk chocolate.

  15. Effect of Chocolate and Yerba Mate Phenolic Compounds on Inflammatory and Oxidative Biomarkers in HIV/AIDS Individuals.

    Science.gov (United States)

    Petrilli, Aline A; Souza, Suelen J; Teixeira, Andrea M; Pontilho, Patricia M; Souza, José M P; Luzia, Liania A; Rondó, Patricia H C

    2016-01-01

    Flavonoids in cocoa and yerba mate have a beneficial role on inflammation and oxidative disorders. Their effect on HIV individuals has not been studied yet, despite the high cardiovascular risk of this population. This study investigated the role of cocoa and yerba mate consumption on oxidative and inflammatory biomarkers in HIV+ individuals. A cross-over, placebo-controlled, double-blind, randomized clinical trial was conducted in 92 individuals on antiretroviral therapy for at least six months and at viral suppression. Participants were randomized to receive either 65 g of chocolate or chocolate-placebo or 3 g of yerba mate or mate-placebo for 15 days each, alternating by a washout period of 15 days. At baseline, and at the end of each intervention regimen, data regarding anthropometry, inflammatory, oxidative and immunological parameters were collected. High-sensitivity C-reactive protein, fibrinogen, lipid profile, white blood cell profile and thiobarbituric acid reactive substances were assessed. There was a difference between mean concentrations of HDL-c (ANOVA; p ≤ 0.05) among the different regimens: dark chocolate, chocolate-placebo, yerba mate and mate-placebo. When a paired Student t-test was used for comparisons between mean HDL-c at baseline and after each regimen, the mean concentration of HDL-c was higher after supplementation with dark chocolate (p = 0.008). PMID:27223302

  16. Effect of Chocolate and Yerba Mate Phenolic Compounds on Inflammatory and Oxidative Biomarkers in HIV/AIDS Individuals

    Directory of Open Access Journals (Sweden)

    Aline A. Petrilli

    2016-05-01

    Full Text Available Flavonoids in cocoa and yerba mate have a beneficial role on inflammation and oxidative disorders. Their effect on HIV individuals has not been studied yet, despite the high cardiovascular risk of this population. This study investigated the role of cocoa and yerba mate consumption on oxidative and inflammatory biomarkers in HIV+ individuals. A cross-over, placebo-controlled, double-blind, randomized clinical trial was conducted in 92 individuals on antiretroviral therapy for at least six months and at viral suppression. Participants were randomized to receive either 65 g of chocolate or chocolate-placebo or 3 g of yerba mate or mate-placebo for 15 days each, alternating by a washout period of 15 days. At baseline, and at the end of each intervention regimen, data regarding anthropometry, inflammatory, oxidative and immunological parameters were collected. High-sensitivity C-reactive protein, fibrinogen, lipid profile, white blood cell profile and thiobarbituric acid reactive substances were assessed. There was a difference between mean concentrations of HDL-c (ANOVA; p ≤ 0.05 among the different regimens: dark chocolate, chocolate-placebo, yerba mate and mate-placebo. When a paired Student t-test was used for comparisons between mean HDL-c at baseline and after each regimen, the mean concentration of HDL-c was higher after supplementation with dark chocolate (p = 0.008.

  17. Effects of chocolate supplementation on metabolic and cardiovascular parameters in ApoE3L mice fed a high-cholesterol atherogenic diet

    NARCIS (Netherlands)

    Yakala, G.K.; Wielinga, P.Y.; Suarez, M.; Bunschoten, A.; Golde, J.M. van; Arola, L.; Keijer, J.; Kleemann, R.; Kooistra, T.; Heeringa, P.

    2013-01-01

    Scope: Dietary intake of cocoa and/or chocolate has been suggested to exhibit protective cardiovascular effects although this is still controversial. The aim of this study was to investigate the effects of chocolate supplementation on metabolic and cardiovascular parameters. Methods and results: Fou

  18. Effects of chocolate supplementation on metabolic and cardiovascular parameters in ApoE3L mice fed a high-cholesterol atherogenic diet

    NARCIS (Netherlands)

    Yakala, G.K.; Wielinga, P.Y.; Suarez, M.; Bunschoten, A.; Golde, J.M.; Arola, L.; Keijer, J.; Kleemann, R.; Kooistra, T.; Heeringa, P.

    2013-01-01

    SCOPE: Dietary intake of cocoa and/or chocolate has been suggested to exhibit protective cardiovascular effects although this is still controversial. The aim of this study was to investigate the effects of chocolate supplementation on metabolic and cardiovascular parameters. METHODS AND RESULTS: Fou

  19. Effects of chocolate supplementation on metabolic and cardiovascular parameters in ApoE3L mice fed a high-cholesterol atherogenic diet

    NARCIS (Netherlands)

    Yakala, Gopala K.; Wielinga, Peter Y.; Suarez, Manuel; Bunschoten, Annelies; van Golde, Jolanda M.; Arola, Lluis; Keijer, Jaap; Kleemann, Robert; Kooistra, Teake; Heeringa, Peter

    2013-01-01

    ScopeDietary intake of cocoa and/or chocolate has been suggested to exhibit protective cardiovascular effects although this is still controversial. The aim of this study was to investigate the effects of chocolate supplementation on metabolic and cardiovascular parameters. Methods and resultsFour gr

  20. Effect of cocoa butter replacement with a beta-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates

    Science.gov (United States)

    Cocoa butter in chocolates was replaced with C-trim30 (5, 10, 15% by weight), a beta-glucan-rich hydrocolloid containing elevated amount of beta-glucan (32%, db). Then, the effects of the C-trim30 on the rheological, tribological, and textural properties of chocolates were investigated. The viscos...

  1. Food of the gods: cure for humanity? A cultural history of the medicinal and ritual use of chocolate.

    Science.gov (United States)

    Dillinger, T L; Barriga, P; Escárcega, S; Jimenez, M; Salazar Lowe, D; Grivetti, L E

    2000-08-01

    The medicinal use of cacao, or chocolate, both as a primary remedy and as a vehicle to deliver other medicines, originated in the New World and diffused to Europe in the mid 1500s. These practices originated among the Olmec, Maya and Mexica (Aztec). The word cacao is derived from Olmec and the subsequent Mayan languages (kakaw); the chocolate-related term cacahuatl is Nahuatl (Aztec language), derived from Olmec/Mayan etymology. Early colonial era documents included instructions for the medicinal use of cacao. The Badianus Codex (1552) noted the use of cacao flowers to treat fatigue, whereas the Florentine Codex (1590) offered a prescription of cacao beans, maize and the herb tlacoxochitl (Calliandra anomala) to alleviate fever and panting of breath and to treat the faint of heart. Subsequent 16th to early 20th century manuscripts produced in Europe and New Spain revealed >100 medicinal uses for cacao/chocolate. Three consistent roles can be identified: 1) to treat emaciated patients to gain weight; 2) to stimulate nervous systems of apathetic, exhausted or feeble patients; and 3) to improve digestion and elimination where cacao/chocolate countered the effects of stagnant or weak stomachs, stimulated kidneys and improved bowel function. Additional medical complaints treated with chocolate/cacao have included anemia, poor appetite, mental fatigue, poor breast milk production, consumption/tuberculosis, fever, gout, kidney stones, reduced longevity and poor sexual appetite/low virility. Chocolate paste was a medium used to administer drugs and to counter the taste of bitter pharmacological additives. In addition to cacao beans, preparations of cacao bark, oil (cacao butter), leaves and flowers have been used to treat burns, bowel dysfunction, cuts and skin irritations. PMID:10917925

  2. Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

    DEFF Research Database (Denmark)

    Crafack, Michael; Keul, Hanna; Eskildsen, Carl Emil Aae;

    2014-01-01

    aroma and sensory profile, but whilst the application of starter cultures did affect the volatile aroma profile, differences were too small to significantly change consumer perception of the chocolates as compared to a spontaneously fermented control. © 2014 Elsevier Ltd. All rights reserved....... cultures on the formation of flavour precursors, composition of volatile aroma compounds and sensory profile was investigated in cocoa inoculated with cultures encompassing a highly aromatic strain of Pichia kluyveri or a pectinolytic strain of Kluyveromyces marxianus, and compared to commercially...

  3. Charlie and the chocolate factory: adaptación y traducción

    Directory of Open Access Journals (Sweden)

    Ana María Castro Ortíz

    2008-05-01

    Full Text Available En este estudio se presenta la relación existente entre el discurso literario, el cinematográfico y el traductivo, por medio de un análisis descriptivo de algunos apartes de la obra literaria titulada "Charlie y la fábrica de chocolates", sus dos adaptaciones al cine y la subtitulación al español de la segunda adaptación. De esta manera, se evidencian algunas variaciones de las características propias de los personajes que pueden influir en el mensaje transmitido en la obra literaria original.

  4. Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.)

    OpenAIRE

    Schumacher, Andrea B.; Brandelli, Adriano; Macedo, Fernanda C.; Pieta, Luiza; Klug, Tâmmila V.; de Jong, Erna V.

    2010-01-01

    Quinoa (Chenopodium quinoa Willd) is a good source of vitamin E containing high quality protein. A dark chocolate with the addition of 12, 16 or 20% quinoa was developed. The protein concentration of the products increased as the percentage of quinoa increased. The product containing 20% quinoa showed only 9% increase in vitamin E, while the quantity of polyphenols decreased from 23.5 to 18 μmol pirocatechin/g. The amount of essential amino acids was improved in samples containing quinoa. Cys...

  5. The Effect of Advertising and In-Store Promotion on the Demand for Chocolate

    OpenAIRE

    Jason C. Patalinghug

    2013-01-01

    This paper analyzes the effect of TV advertising and in-store displays on the sales of chocolates. I examine which method is more effective in gaining customers and in increasing total sales. Also, I look at the evidence to see whether the lack of advertising by a firm will hurt the industry as a whole. In this essay, I use a nested logit model on scanner data obtained by the Zwick Center for Food and Resource Policy at the University of Connecticut's Department of Agricultural and Resource E...

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

    OpenAIRE

    Misnawi Jati; Susijahadi .; Jinap Selamat; Teguh Wahyudi; Novrita Putriani

    2006-01-01

    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...

  7. Fat Polymorphism and Crystal Seeding Effects on Fat Bloom Stability of Dark Chocolate

    OpenAIRE

    Koyano, T.; Hachiya, I.; Sato, K

    1990-01-01

    The effects of seeding with fine crystal powders on the physical properties of dark chocolate are re viewed in terms of the polymorphism and crystallization behavior of cocoa butter (CBJ and of its major fat constituents. The polymorphic structure of four symmetric mixed acids saturated -oleic-saturated (Sat-0- Sat) triacylglycerols (TAGs I [POP (1 ,3-dipalmitoyl-2- oleoyl-glyceroll ;SOS I 1 ,3-distearoyl-2-oleoyl-glycerol); AOA (1 ,3-diarachidoyl-2-oleoyl-glycerol); and BOB 11 ,3-dibehenoyl-...

  8. Maternal chocolate and sucrose soft drink intake induces hepatic steatosis in rat offspring associated with altered lipid gene expression profile

    DEFF Research Database (Denmark)

    Kjærgaard, Maj; Nilsson, C.; Rosendal, A.;

    2014-01-01

    of overfeeding during different developmental periods. Methods: Sprague-Dawley rats were offered chow or high-fat/high-sucrose diet (chow plus chocolate and soft drink) during gestation and lactation. At birth, offspring were randomly cross-fostered within each dietary group into small and normal litter sizes...... weight gain and adiposity in offspring born to chow-fed dams. Conclusion: Our results suggest that supplementation of chocolate and soft drink during gestation and lactation contributes to early onset of hepatic steatosis associated with changes in hepatic gene expression and lipid handling. © 2013...

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

    DEFF Research Database (Denmark)

    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...... studies have been investigating the influence of certain farming practices on cocoa beans and the subsequent chocolate quality parameters. However, no comprehensive analysis of the process variables in the chain and their effects on the quality can be found. In this paper we review and classify...

  10. Nutritional status and effect of seaweed chocolate on anemic adolescent girls

    Directory of Open Access Journals (Sweden)

    A. Thahira Banu

    2015-03-01

    Full Text Available The study was carried out to study the nutritional status, develop a product incorporating seaweed and assess its impact on anemic adolescent girls. Five hundred adolescent girls in the age group of 15–18 years were selected from a women's college at Kilakarai, Tamil Nadu, India as the target group to find the prevalence of anemia. Among the 500 subjects 100 with a hemoglobin level of 7–9 g/dL (moderate anemia were selected by purposive sampling technique for supplementation. Seaweed incorporated chocolate was formulated, standardized, tested for consumer acceptability and in vitro iron bioavailability and supplemented to the selected subjects. The result of the study indicates that seaweed chocolate developed obtained the highest score for overall acceptability, 56 mg of iron/100 g and 11.80 mg of bioavailable iron. The results were found to be promising as there was a significant increase in hemoglobin, TIBC, MCH, MCV, serum iron and serum ferritin levels in the selected subjects. Seaweeds are a less consumed natural resource but abundantly available in the coastal areas of India as they are rich source of nutrients and can be used as an effective therapeutic and nutrient adjunct.

  11. Regular Consumption of a Flavanol-rich Chocolate can Improve Oxidant Stress in Young Soccer Players

    Directory of Open Access Journals (Sweden)

    Carl L. Keen

    2005-01-01

    Full Text Available The consumption of a diet rich in certain flavonoids, including the flavanol sub-class, has been associated with a reduced risk for vascular disease. We evaluated the effects of the regular consumption (14 d of a flavanol-containing milk chocolate (FCMC or cocoa butter chocolate (CBC on variables related to vascular disease risk, oxidative stress and physical activity. Twenty-eight free-living, young (18–20 years old male soccer players consumed daily 105 g of FCMC (168 mg of flavanols or CBC (<5 mg of flavanols, as part of their normal diet. The consumption of FCMC was significantly associated with a decrease in diastolic blood pressure (-5 mm Hg, mean blood pressure (-5 mm Hg, plasma cholesterol (-11%, LDL-cholesterol (-15%, malondialdehyde (-12%, urate (-11% and lactate dehydrogenase (LDH activity (-11%, and an increase in vitamin E/cholesterol (+12%. No relevant changes in these variables were associated with CBC consumption. No changes in the plasma levels of (--epicatechin were observed following analysis of fasting blood samples. In conclusion, FCMC consumption was associated with changes in several variables often associated with cardiovascular health and oxidant stress. The presence of significant quantities of flavanols in FCMC is likely to have been one of the contributing factors to these results.

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

    Directory of Open Access Journals (Sweden)

    Mohammad Asghari Jafarabadi

    2012-07-01

    Full Text Available 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 Medical Science, during2011-2012. The assay was performed on nine treatments with three replications. Sugar was substitutedwith stevia in two proportions of sucrose to stevia; 50:50 and 0:100. Inulin, in four levelsof 0%, 2%, 4% and 6%, was added to the treatments of 50% and 100% stevia. The control samplecontained no stevia and no inulin, such as commercial ones. Precipitation amount and viscositywere measured 24 hours after production. Data analyzed by one-way ANOVA, at the significantlevel of 0.05, using SPSS software ver. 17.Results: Sugar replacement with stevia caused significant increase in precipitation and significantdecrease in viscosity (P0.05. The sample containing50% stevia and 6% inulin had the lowest precipitation while having a non-significantlydifference with the control.Conclusion: A thickener agent, such as inulin, should be used in the chocolate milk sweetenedby stevia to improve physical properties of the product.

  13. LOYALTY – THE NUCLEUS OF BRAND CAPITAL. CASE STUDY: ROM CHOCOLATE BAR

    Directory of Open Access Journals (Sweden)

    Brindusa Mariana Amalancei

    2014-01-01

    Full Text Available It is considered that loyalty to the brand of some primary customers is the core of the brand capital. A brand, however, may have substantial value, which is given to it by its symbol and slogans, if it is continued with the purchase of a brand after the buyers have made a comparison with the competing products that have superior characteristics. Structured on several levels, which are each a different marketing challenge, the loyalty to the brand consists of many factors, among which the most important is the user experience. The paper aims to highlight, starting from a series of articles in online media, the manner in which a traditional Romanian brand, ROM chocolate bar, continuously repositions itself, attempting to maintain and even increase the loyalty of its consumers, as well as to answer the consumer’s authenticity, accessibility, credibility and modernity needs. Even though in specialized literature there are opinions according to which traditional brands are commonly old-fashioned or dull, ROM chocolate bar shows the opposite view, being considered a successful brand which is appreciated both at national and international levels.

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

    Directory of Open Access Journals (Sweden)

    Lívia de Paula Nogueira

    2012-01-01

    Full Text Available 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 stage 1 hypertensives without previous antihypertensive treatment, aged 18 to 60 years and presents a body mass index between 25.0 and 34.9 kg/m2. All participants were instructed to consume 50 g of chocolate 70% cocoa/day (2135 mg polyphenols for 4 weeks. Endothelial function was evaluated by peripheral artery tonometry using Endo-PAT 2000 (Itamar Medical. Results. Twenty participants (10 men completed the study. Comparison of pre-post intervention revealed that (1 there were no significant changes in anthropometric parameters, percentage body fat, glucose metabolism, lipid profile, biomarkers of inflammation, adhesion molecules, oxidized LDL, and blood pressure; (2 the assessment of endothelial function through the reactive hyperemia index showed a significant increase: 1.94 ± 0.18 to 2.22 ± 0.08, P=0.01. Conclusion.In individuals with stage 1 hypertension and excess body weight, high-polyphenol dark chocolate improves endothelial function.

  15. Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy.

    Science.gov (United States)

    Hu, Yaxi; Pan, Zhi Jie; Liao, Wen; Li, Jiaqi; Gruget, Pierre; Kitts, David D; Lu, Xiaonan

    2016-07-01

    Antioxidant capacity and phenolic content of chocolate, containing different amounts of cacao (35-100%), were determined using attenuated total reflectance (ATR)-Fourier transformed-infrared (FT-IR) spectroscopy (4000-550cm(-1)). Antioxidant capacities were first characterized using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ORAC (oxygen radical absorbance capacity) assays. Phenolic contents, including total phenol and procyanidins monomers, were quantified using the Folin-Ciocalteu assay and high performance liquid chromatography coupled with photodiode array detector (HPLC-DAD), respectively. Five partial least-squares regression (PLSR) models were constructed and cross-validated using FT-IR spectra from 18 types of chocolate and corresponding reference values determined using DPPH, ORAC, Folin-Ciocalteu, and HPLC assays. The models were validated using seven unknown samples of chocolate. PLSR models showed good prediction capability for DPPH [R(2)-P (prediction)=0.88, RMSEP (root mean squares error of prediction)=12.62μmol Trolox/g DFW], ORAC (R(2)-P=0.90, RMSEP=37.92), Folin-Ciocalteu (R(2)-P=0.88, RMSEP=5.08), and (+)-catechin (R(2)-P=0.86, RMSEP=0.10), but lacked accuracy in the prediction of (-)-epicatechin (R(2)-P=0.72, RMSEP=0.57). ATR-FT-IR spectroscopy can be used for rapid prediction of antioxidant capacity, total phenolic content, and (+)-catechin in chocolate. PMID:26920292

  16. The Chocolate Shop and Atomic Orbitals: A New Atomic Model Created by High School Students to Teach Elementary Students

    Science.gov (United States)

    Liguori, Lucia

    2014-01-01

    Atomic orbital theory is a difficult subject for many high school and beginning undergraduate students, as it includes mathematical concepts not yet covered in the school curriculum. Moreover, it requires certain ability for abstraction and imagination. A new atomic orbital model "the chocolate shop" created "by" students…

  17. Morphometric and functional abnormalities of kidneys in the progeny of mice fed chocolate during pregnancy and lactation.

    Directory of Open Access Journals (Sweden)

    Ewa Skopińska-Rózewska

    2006-09-01

    Full Text Available Even most commonly consumed beverages like tea, coffee, chocolate and cocoa contain methylxanthines, biogenic amines and polyphenols, among them catechins, that exhibit significant biological activity and might profoundly affect the organism homeostasis. We have previously shown that 400 mg of bitter chocolate or 6 mg of theobromine added to the daily diet of pregnant and afterwards lactating mice affected embryonic angiogenesis and caused bone mineralization disturbances as well as limb shortening in 4-weeks old offspring. The aim of the present study was the morphometric and functional evaluation of kidneys in the 4-weeks old progeny mice fed according to the protocol mentioned above. Progeny from the mice fed chocolate presented considerable morphometric abnormalities in the kidney structure, with the lower number of glomeruli per mm2 and their increased diameter. Moreover, higher serum creatinine concentration was observed in that group of offspring. No morphometric or functional irregularities were found in the progeny of mice fed theobromine. Abnormalities demonstrated in the offspring of mice fed chocolate are not related to its theobromine content. Consequently, identification of active compound(s responsible for the observed effects is of vital importance.

  18. Comparison of epidemiological marker methods for identification of Salmonella typhimurium isolates from an outbreak caused by contaminated chocolate.

    OpenAIRE

    Kapperud, G; Lassen, J.; Dommarsnes, K; Kristiansen, B. E.; Caugant, D A; Ask, E; Jahkola, M

    1989-01-01

    Plasmid profile analysis, restriction endonuclease analysis, and multilocus enzyme electrophoresis were used in conjunction with serotyping, bacteriophage typing, and biochemical fingerprinting to trace epidemiologically related isolates of Salmonella typhimurium from an outbreak caused by contaminated chocolate products in Norway and Finland. To evaluate the efficiency of the epidemiological marker methods, isolates from the outbreak were compared with five groups of control isolates not kno...

  19. Bolo de "chocolate" produzido com pó de cupuaçu e kefir "Chocolate" pound cake with cupuassu and kefir

    Directory of Open Access Journals (Sweden)

    Mauricio Sergio Esteller

    2006-09-01

    Full Text Available Nos últimos anos vem ocorrendo a valorização dos recursos e produtos naturais. Cresce em todo o mundo a preocupação com a conservação do meio ambiente e a valorização dos recursos da flora e fauna. É forte a demanda por tecnologias de processo, de produto e de aplicação. Neste estudo foi utilizada formulação padronizada para bolo tipo inglês, substituindo cacau em pó por cupuaçu em pó e com adição de kefir, mantendo-se o total de sólidos. O tempo e a temperatura de assamento foram fixados em 50 minutos e 180 ºC. Foram avaliados a porosidade do miolo, o perfil de textura, cor, umidade, volume específico e densidade da massa. Os resultados mostraram que a adição de pó de cupuaçu não altera as características do bolo padrão elaborado com cacau e que a adição de kefir modifica a textura e a porosidade do miolo.In the last years, natural resources and products have gained the attention of consumers. The concern with the conservation of the environment and the importance of the flora and fauna increases in the whole world. The demand for application, product, and process technologies is strong. In this study, a control chocolate pound cake formula was used changing cocoa powder from the original formula to cupuassu powder and adding kefir, keeping the amounts of total solids. The time and temperature were fixed in 50 minutes and 180 ºC. Crumb porosity, texture profile analysis (TPA, color, moisture, specific volume, and dough density were evaluated. The results showed that cupuassu powder can be used as a cocoa replacer in "chocolate" cake production and that kefir changed the texture and crumb porosity of the cake.

  20. Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.

    Science.gov (United States)

    Miller, Kenneth B; Stuart, David A; Smith, Nancy L; Lee, Chang Y; McHale, Nancy L; Flanagan, Judith A; Ou, Boxin; Hurst, W Jeffrey

    2006-05-31

    In the United States, commercially available foods, including cocoa and chocolate, are being marketed with statements referring to the level of antioxidant activity and polyphenols. For cocoa-containing foods, there has been no comprehensive survey of the content of these and other chemistries. A survey of cocoa and chocolate-containing products marketed in the United States was conducted to determine antioxidant activity and polyphenol and procyanidin contents. Commercially available samples consisted of the top market share products in each of the following six categories: natural cocoa, unsweetened baking chocolate, dark chocolate, semisweet baking chips, milk chocolate, and chocolate syrup. Composite samples were characterized using four different methods: oxygen radical absorbance capacity (ORAC), vitamin C equivalence antioxidant capacity (VCEAC), total polyphenols, and procyanidins. All composite lots were further characterized for percent nonfat cocoa solids (NFCS) and percent fat. Natural cocoas had the highest levels of antioxidant activities, total polyphenols, and procyanidins followed by baking chocolates, dark chocolates and baking chips, and finally milk chocolate and syrups. The results showed a strong linear correlation between NFCS and ORAC (R (2) = 0.9849), total polyphenols (R (2) = 0.9793), and procyanidins (R (2) = 0.946), respectively. On the basis of principal component analysis, 81.4% of the sample set was associated with NFCS, antioxidant activity, total polyphenols, and procyanidins. The results indicated that, regardless of the product category, NFCS were the primary factor contributing to the level of cocoa antioxidants in the products tested. Results further suggested that differences in cocoa bean blends and processing, with the possible exception of Dutching, are minor factors in determining the level of antioxidants in commercially available cocoa-containing products in the United States. PMID:16719535

  1. Determinação de substitutos da manteiga de cacau em coberturas de chocolate através da análise de triacilgliceróis Determination of cocoa butter substitutes in coating chocolate.by analysis the triacylglycerol composition

    Directory of Open Access Journals (Sweden)

    Valéria Paula Rodrigues MINIM

    1999-05-01

    Full Text Available A legislação brasileira proíbe a adição de substitutos da manteiga de cacau ao chocolate. O presente trabalho teve como objetivo verificar o padrão de qualidade de coberturas comercializadas na região de Campinas. Para isso, foram analisadas cinco marcas de cobertura de chocolate ao leite e quatro de cobertura de chocolate amargo. Para verificar a possível adição de substitutos determinou-se, por cromatografia gasosa a alta temperatura (CGAT, a composição em triacilgliceróis da gordura extraída e os resultados foram analisados pelo método matemático de Padley & Timms. Não foi detectada a presença de substitutos da manteiga de cacau nas amostras de cobertura de chocolate analisadas.Brazilian regulations prohibit the addition of cocoa butter replacements to chocolate, in total or partial substitution. The objective of the present work was to check the quality standards of four of coating bitter Brasilian chocolate bars and five of coating milk chocolate bars, commercialized in Campinas. In order to check the possible addition of substitutes, the triacylglycerol composition was determined, and the results were analysed by Padley & Timms mathematical method. The triacylglycerol composition of each sample was determined by high temperature gas chromatography (HTGC. The presence of cocoa butter replacements was not detected in the brands of coating chocolate.

  2. Differential effect of polyphenol-rich dark chocolate on biomarkers of glucose metabolism and cardiovascular risk factors in healthy, overweight and obese subjects: a randomized clinical trial.

    Science.gov (United States)

    Almoosawi, S; Tsang, C; Ostertag, L M; Fyfe, L; Al-Dujaili, E A S

    2012-10-01

    The association between excess cortisol and various parameters of metabolic syndrome including hypertension, insulin resistance and dyslipidaemia is increasingly recognised. The present single-blind randomised placebo-controlled cross-over study compared the effect of polyphenol-rich dark chocolate (DC) on biomarkers of glucose metabolism, lipid profile, and blood pressure (BP) in females with BMI ≥ 25 kg m(-2) (n = 21) and females with BMI metabolic benefits of consuming polyphenol-rich dark chocolate while demonstrating the possibility of adverse effects occurring with polyphenol-poor chocolate placebo. PMID:22796902

  3. Influence of Starter Cultures, Fermentation Techniques, and Acetic Acid on the Volatile Aroma and Sensory Profile of Cocoa Liquor and Chocolate

    DEFF Research Database (Denmark)

    Crafack, Michael

    the principal raw material for chocolate production, good quality cocoa beans are in high demand on the World market as a prerequisite for the production of high quality chocolates and other confectionary products. To produce good quality cocoa suitable for chocolate production, it is essential that the beans......-independent molecular techniques, the growth and survival of the two yeast inoculation cultures was verified at strain level, whilst the bacterial inoculum was identified at species level. Aroma profiling was conducted using dynamic headspace gas chromatography-mass spectrometry for identification and relative...

  4. Chocolate rheology

    OpenAIRE

    Estela Vidal Gonçalves; Suzana Caetano da Silva Lannes

    2010-01-01

    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 mas...

  5. Using the direct method in organophilization of clay chocolate 'A' with organic surfactant

    International Nuclear Information System (INIS)

    During the development of this work, we studied the preparation of organoclays through direct method, starting from the natural clay Chocolate 'A' using the quaternary ammonium salt, chloride, alkyl dimethyl benzyl ammonium (Dodigen). The samples were characterized by X-Ray Diffraction (XRD), Infrared Spectroscopy in the Region (IV), Gravimetric and Differential Thermal Analysis (DTA / TGA) and swelling of Foster using solvents, gasoline, kerosene and diesel. Was observed by the results XRD, IR and DTA / TG effective intercalation of quaternary ammonium salts of the inter lamellar spaces of the clay, and by Foster swelling test samples treated with the quaternary ammonium salt Dodigen showed affinity for all the solvents tested. (author)

  6. The `Chocolate Experiment' - A Demonstration of Radiation Absorption by Different Colored Surfaces

    Science.gov (United States)

    Fung, Dennis

    2015-12-01

    In the typical "cookbook" experiment comparing the radiation absorption rates of different colored surfaces, students' hands are commonly used as a measurement instrument to demonstrate that dull black and silvery surfaces are good and poor absorbers of radiation, respectively. However, college students are often skeptical about using their bare hands in this experiment because they learned in early science lessons that skin is not a reliable detector of heat transfer. Moreover, when the experiment is conducted in a school laboratory, it is often difficult for students to perceive the slight differences in heat transfer on the dull black and silvery aluminum leaves attached to their hands. Rather than replacing students' bare hands with such sophisticated apparatus as a data logger and temperature probe, I suggest using a simple (and delicious!) low-cost instrument, i.e., chocolate, which simply melts when it receives radiation.

  7. Testing improvements in the chocolate traceability system: Impact on product recalls and production efficiency

    DEFF Research Database (Denmark)

    Saltini, Rolando; Akkerman, Renzo

    2012-01-01

    The primary aim of food traceability is to increase food safety, but traceability systems can also bring other benefits to production systems and supply chains. In the literature these benefits are extensively discussed, but studies that quantify them are scarce. In this paper we propose two...... hypothetical improvements of the traceability system within the chocolate production system and supply chain and we illustrate the resulting benefits by using a case study. Based on the case study, we quantify the influence of these improvements on production efficiency and recall size in case of a safety...... crisis by developing a simulation tool. These results are aimed to illustrate and quantify the additional benefits of traceability information, and could help food industries in deciding whether and how to improve their traceability systems....

  8. A flavanoid component of chocolate quickly reverses an imposed memory deficit.

    Science.gov (United States)

    Knezevic, Bogdan; Komatsuzaki, Yoshimasa; de Freitas, Emily; Lukowiak, Ken

    2016-03-15

    The ability to remember is influenced by environmental and lifestyle factors, such as stress and diet. A flavanol contained in chocolate, epicatechin (Epi), has been shown to enhance long-term memory (LTM) formation in Lymnaea. Combining two stressors (low-calcium pond water and crowding) blocks learning and all forms of memory; that is, this combination of environmentally relevant stressors creates a memory-unfriendly state. We tested the hypothesis that Epi will immediately reverse the memory-unfriendly state, i.e. that snails in the memory-deficit state when trained in Epi will immediately become competent to learn and form memory. We found that Epi not only reverses the memory-deficit state but also further enhances LTM formation. Thus, a naturally occurring bioactive plant compound can overcome a memory-unfriendly state. This supports the idea that bioactive substances may mitigate memory-making deficits that, for example, occur with ageing. PMID:26823103

  9. Novel cookie-with-chocolate carbon dots displaying extremely acidophilic high luminescence

    Science.gov (United States)

    Lu, Siyu; Zhao, Xiaohuan; Zhu, Shoujun; Song, Yubin; Yang, Bai

    2014-10-01

    A fluorescent carbon dot with a cookie-with-chocolate film structure (about 5 × 5 μm2) showed a high fluorescence quantum yield (61.12%) at low pH. It was hydrothermally synthesized from l-serine and l-tryptophan. The formation mechanism of the film with carbon dots (CDs) was investigated. The film structure was formed by hydrogen bonding and π-π stacking interactions between aromatic rings. The strong blue fluorescence of the CDs increased under strong acidic conditions owing to the changes in the N-groups. These cookie-like CDs are attractive for their potential use as effective fluorescent probes for the sensitive detection of aqueous H+ and Fe3+.A fluorescent carbon dot with a cookie-with-chocolate film structure (about 5 × 5 μm2) showed a high fluorescence quantum yield (61.12%) at low pH. It was hydrothermally synthesized from l-serine and l-tryptophan. The formation mechanism of the film with carbon dots (CDs) was investigated. The film structure was formed by hydrogen bonding and π-π stacking interactions between aromatic rings. The strong blue fluorescence of the CDs increased under strong acidic conditions owing to the changes in the N-groups. These cookie-like CDs are attractive for their potential use as effective fluorescent probes for the sensitive detection of aqueous H+ and Fe3+. Electronic supplementary information (ESI) available. See DOI: 10.1039/c4nr03965c

  10. The Age of Chocolate: a biogeographic history of Theobroma and Malvaceae

    Directory of Open Access Journals (Sweden)

    James Edward Richardson

    2015-11-01

    Full Text Available Dated molecular phylogenies of broadly distributed lineages can help to compare patterns of diversification in different parts of the world. An explanation for greater Neotropical diversity compared to other parts of the tropics is that it was an accident of the Andean orogeny. Using dated phylogenies, of chloroplast ndhF and nuclear DNA WRKY sequence datasets, generated using BEAST we demonstrate that the diversification of the genera Theobroma and Herrania occurred from 12.7 (11.6-14.9 [95% HPD] million years ago (Ma and thus coincided with Andean uplift from the mid-Miocene and that this lineage had a faster diversification rate than other major clades in Malvaceae. We also demonstrate that Theobroma cacao, the source of chocolate, diverged from its most recent common ancestor 9.9 (7.7-12.9 95% HPD Ma, in the mid-to late-Miocene, suggesting that this economically important species has had ample time to generate significant within-species genetic diversity that is useful information for a developing chocolate industry. In addition, we address questions related to the latitudinal gradient in species diversity within Malvaceae. A faster diversification rate is an explanation for the greater species diversity at lower latitudes. Alternatively, tropical conditions may have existed for longer and occupied greater areas than temperate ones meaning that tropical lineages have had more time and space in which to diversify. Our dated molecular phylogeny of Malvaceae demonstrated that at least one temperate lineage within the family diverged from tropical ancestors then diversified at a rate comparable with many tropical lineages in the family. These results are consistent with the hypothesis that Malvaceae are more species rich in the tropics because tropical lineages within the family have existed for longer and occupied more space than temperate ones, and not because of differences in diversification rate.

  11. The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate.

    Science.gov (United States)

    Batista, Nádia Nara; Ramos, Cíntia Lacerda; Dias, Disney Ribeiro; Pinheiro, Ana Carla Marques; Schwan, Rosane Freitas

    2016-02-01

    Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the physicochemical changes occurring in the pulp and inside the beans. The aim of this study was to investigate the effects of yeast inoculation (Saccharomyces cerevisiae UFLA CA11, Pichia kluivery CCMA0237, and Hanseniaspora uvarum CCMA0236) on the profile of the volatile compounds and microbial communities in cocoa fermentation. The resulting chocolate was also evaluated by temporal dominance of sensations (TDS) analyses. The dominant microorganisms during spontaneous fermentation were S. cerevisiae, H. uvarum, H. guilliermondii, Lactobacillus fermentum, Pediococcus sp., and Acetobacter pasteurianus. Similarly, S. cerevisiae, P. kluyveri, Candida sp., Pediococcus sp., and A. pasteurianus were the predominant microorganisms assessed by Denaturing Gradient Gel Electrophoresis (DGGE) in inoculated fermentation. Sixty-seven volatile compounds were detected and quantified by gas chromatography/mass spectrometry (GC/MS) at the end of fermentation and chocolates. The main group of volatile compound found after the inoculated and spontaneous fermentations was esters (41 and 39 %, respectively). In the chocolates, the main group was acids (73 and 44 % from the inoculated and spontaneous fermentations, respectively). The TDS analyses showed a dominance of bitter and cocoa attributes in both chocolates. However, in the inoculated chocolate, lingering fruity notes were more intense, while the chocolate produced by spontaneous fermentation was more astringent. Thus, the inoculation of yeast influenced the microbial profile, which likely affected the volatile compounds that affect sensory characteristics, resulting in chocolate with dominant bitter, cocoa, and fruity attributes. PMID:27162390

  12. Avaliação da composição em ácidos graxos de barras de chocolate ao leite Evaluation of fatty acid composition in milk chocolate bars

    Directory of Open Access Journals (Sweden)

    V.P.R. MINIM

    1998-04-01

    Full Text Available Para verificar o padrão de qualidade das barras de chocolate ao leite nacionais e importadas comercializadas no Brasil, determinou-se a composição em ácidos graxos e comparou-se com a manteiga de cacau. Embora a legislação brasileira proíba a adição de sucedâneos da manteiga de cacau em chocolates, alguns países permitem sua adição em níveis de 5% e os seus produtos são comercializados no Brasil. Foram analisadas três marcas de barras (200 gr de chocolate ao leite nacionais e quatro importadas. A composição de ácidos graxos de cada amostra foi determinada por cromatografia gasosa de alta resolução. Os resultados obtidos demonstraram a presença dos ácidos graxos característicos da manteiga de cacau e de outros não característicos em todas as marcas nacionais e importadas, evidenciando que estes ácidos originaram-se da gordura do leite e ou de sucedâneos. Portanto, em chocolate que contém leite em sua formulação não é possível a caracterização da adição de sucedâneos apenas através da análise da composição de ácidos graxos, sendo necessária a utilização de outro método de análise como por exemplo a avaliação da composição triglicerídica.Fatty acid composition was determined in national and imported milk chocolate bars acquired in local market, in order to assess their quality and detect possible adulteration. The Brazilian legislation forbids the use of cocoa butter replacement in chocolates, but some countries allow replacements up to 5% and these products may enter the Brazilian market. Three national and four imported brands of chocolate bars were analyzed by high resolution gas chromatography. The results pointed to characteristic cocoa butter fatty acids as well a non-characteristic in all analyzed samples. These non-characteristic fatty acids could be derived from the milk fat or from some cocoa butter replacements. Therefore, for milk chocolate is not possible to characterize the

  13. Perfil sensorial e teste de consumidor de biscoito wafer tipo tradicional, light e diet sabor chocolate / Sensorial profile and test of consumer type in traditional light, and diet flavor chocolate wafers

    Directory of Open Access Journals (Sweden)

    Carlos Alberto Gois Suzart

    2012-08-01

    Full Text Available ResumoO objetivo deste trabalho foi construir o perfil sensorial de biscoito wafer sabor chocolate de marcas líderes no segmento de biscoitos dietéticos e tradicional (light - A; tipo diet - B e; tradicional - C. O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ utilizando-se uma equipe de quatorze julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por consumidores representativos do público alvo. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA, teste de média de Tukey e Análise de Componentes Principais (ACP. A amostra C, caracterizada principalmente por aroma e sabor adocicado e de chocolate, obteve aceitação significativamente (p0,05 da amostra B (adoçada com sucralose e lactitol em relação à aparência, aroma, sabor, textura e impressão global. De acordo com ACP, a amostra A foi caracterizada principalmente pelos atributos cor da massa, sabor queimado e crocância, a amostra B pela quantidade de recheio e espessura e, a amostra C pelo sabor de chocolate e adocicado e aroma de chocolate e adocicado. Conclui-se que, em geral, o biscoito tradicional foi melhor aceito pelos provadores e que os wafers dietéticos apresentam a mesma aceitação sensorial, diferindo, entretanto, em alguns atributos específicos de ADQ.

  14. Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sensory Evaluation Using a Time-Intensity Methodology.

    Science.gov (United States)

    Rodrigues, J B; Paixão, J A; Cruz, A G; Bolini, H M A

    2015-12-01

    The ideal sucrose concentration and equivalent concentrations of the stevia, sucralose, aspartame, and neotame in chocolate milk with chia oil as well as the dynamic behavior of certain sensory attributes were investigated using a time-intensity methodology. The use of just-about-right (JAR) identified an ideal sucrose concentration of 9% (w/w). In addition, the magnitude estimation method showed that stevia had the lowest sweetness power whereas neotame presented the highest. Furthermore, the time-intensity analysis indicated that there was no significant change between the maximum intensities of the sweetness for any evaluated sweeteners. In general, the desired sensory profile and some economic considerations are decisive on the choice of which sweetener is better to be used in chocolate milk formulation added with chia oil. PMID:26523944

  15. Planning of experimental removal of cadmium in finite bath system using the chocolate clay B as adsorbent

    International Nuclear Information System (INIS)

    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 22 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)

  16. Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products

    Directory of Open Access Journals (Sweden)

    Mark J. Payne

    2009-10-01

    Full Text Available This report describes the characterization of a series of commercially available procyanidin standards ranging from dimers DP = 2 to decamers DP = 10 for the determination of procyanidins from cocoa and chocolate. Using a combination of HPLC with fluorescence detection and MALDI-TOF mass spectrometry, the purity of each standard was determined and these data were used to determine relative response factors. These response factors were compared with other response factors obtained from published methods. Data comparing the procyanidin analysis of a commercially available US dark chocolate calculated using each of the calibration methods indicates divergent results and demonstrate that previous methods may significantly underreport the procyanidins in cocoa-containing products. These results have far reaching implications because the previous calibration methods have been used to develop data for a variety of scientific reports, including food databases and clinical studies.

  17. To Burn or not to Burn: Making the Burning of Chocolate Hills of Bohol, Philippines Carbon Neutral

    OpenAIRE

    Nathaniel T. Bantayan; Margaret M Calderon; Flocencia B. Pulhin; Canesio D. Predo; Rose Ann C. Baruga

    2013-01-01

    This study was conducted to evaluate the current management regime of burning vis-à-vis burning with carbon offsets for the Chocolate Hills Natural Monument (CHNM) in Bohol, Philippines. The current scheme of burning to maintain the grass-covered (tree-less) and brown hills to sustain tourist arrivals is seen as environmentally unsound and inconsistent with existing environmental laws. The study estimated the carbon loss from burning and compared the carbon loss value with the tourism income ...

  18. Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

    OpenAIRE

    Owusu, Margaret; Petersen, Mikael Agerlin; Heimdal, Hanne

    2011-01-01

    The investigation was undertaken to establish a relationship between key odorants and perceived flavor attributes of dark chocolate as influenced by cocoa fermentation method, roasting and conching conditions, using multivariate data analysis in an attempt to use one variable to predict the other. Eight of the sixteen flavor attributes used by a trained sensory panel to describe and quantify the intensity of attributes in the samples were significantly different (p 

  19. The Impact of Chocolate Goat's and Cow's Milk on Postresistance Exercise Endocrine Responses and Isometric Mid-Thigh Pull Performance.

    Science.gov (United States)

    Bellar, David; LeBlanc, Nina R; Murphy, Kellie; Moody, Kaitlyn M; Buquet, Gina

    2016-09-01

    The present investigation examined the effects of chocolate cow's and goat's milk on endocrine responses and isometric mid-thigh pull performance post back squat exercise. Twelve college-aged males volunteered to participate and reported to the lab on four occasions. The first visit included anthropometric measurement, one-repetition back squat (1RM), and familiarization with the isometric mid-thigh pull assessment (IMTP). During the subsequent three visits, five sets of eight repetitions of the back squat exercise at 80% of 1RM were performed. For these trials, the participants performed an IMTP and gave a saliva sample prior to, immediately after, 1 hr and 2 hr post exercise. After exercise, a treatment of low-fat chocolate goat's milk (355 ml, 225 kcal), low-fat chocolate cow's milk (355 ml, 225 kcal), or control (water 355 ml, 0 kcal) was given in a counterbalanced order. Saliva samples were analyzed for testosterone, cortisol, and dehydroepiandrosterone (DHEA). Cortisol and DHEA hormone were unaffected by exercise; however, testosterone values did increase significantly post exercise. For IMTP, there was a significant main effect for time (F = 8.41, p = .007) but no treatment or interactions effects. N changes were noted post supplementation for cortisol or DHEA, but testosterone was found to be significantly reduced in both diary treatments compared to control (F = 4.27, p = .022). Based upon these data, it appears that a single treatment of chocolate goat's or cow's milk results in similar endocrine alterations but both fail to enhance postexercise isometric strength following resistance exercise. PMID:26900896

  20. Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

    OpenAIRE

    Aidoo, Roger; Depypere, Frédéric; Afoakwa, Emmanuel; Dewettinck, Koen

    2013-01-01

    Chocolate is dense suspension of solid particles comprising 60-70% sugar and non-fat cocoa solids. Until recently, it was rarely produced as a sugar-free product due to the multi-functional properties of sweetness, bulkiness and textural characteristics that sugar offers to products. Today's consumers are concerned about the high sugar levels, calories and cariogenicity effects in confectionery products, hence increasing popularity of 'light' and 'sugar-free' products. Development of sugar-fr...

  1. Determinação de substitutos da manteiga de cacau em coberturas de chocolate através da análise de triacilgliceróis Determination of cocoa butter substitutes in coating chocolate.by analysis the triacylglycerol composition

    OpenAIRE

    Valéria Paula Rodrigues MINIM; Heloísa Máscia CECCHI; Luis Antonio MINIM

    1999-01-01

    A legislação brasileira proíbe a adição de substitutos da manteiga de cacau ao chocolate. O presente trabalho teve como objetivo verificar o padrão de qualidade de coberturas comercializadas na região de Campinas. Para isso, foram analisadas cinco marcas de cobertura de chocolate ao leite e quatro de cobertura de chocolate amargo. Para verificar a possível adição de substitutos determinou-se, por cromatografia gasosa a alta temperatura (CGAT), a composição em triacilgliceróis da gordura extra...

  2. Daily chocolate consumption is inversely associated with insulin resistance and liver enzymes in the Observation of Cardiovascular Risk Factors in Luxembourg study.

    Science.gov (United States)

    Alkerwi, Ala'a; Sauvageot, Nicolas; Crichton, Georgina E; Elias, Merrill F; Stranges, Saverio

    2016-05-01

    This study examined the association of chocolate consumption with insulin resistance and serum liver enzymes in a national sample of adults in Luxembourg. A random sample of 1153 individuals, aged 18-69 years, was recruited to participate in the cross-sectional Observation of Cardiovascular Risk Factors in Luxembourg study. Chocolate consumption (g/d) was obtained from a semi-quantitative FFQ. Blood glucose and insulin levels were used for the homoeostasis model assessment of insulin resistance (HOMA-IR). Hepatic biomarkers such as serum γ-glutamyl-transpeptidase (γ-GT), serum aspartate transaminase and serum alanine transaminase (ALT) (mg/l) were assessed using standard laboratory assays. Chocolate consumers (81·8 %) were more likely to be younger, physically active, affluent people with higher education levels and fewer chronic co-morbidities. After excluding subjects taking antidiabetic medications, higher chocolate consumption was associated with lower HOMA-IR (β=-0·16, P=0·004), serum insulin levels (β=-0·16, P=0·003) and γ-GT (β=-0·12, P=0·009) and ALT (β=-0·09, P=0·004), after adjustment for age, sex, education, lifestyle and dietary confounding factors, including intakes of fruits and vegetables, alcohol, polyphenol-rich coffee and tea. This study reports an independent inverse relationship between daily chocolate consumption and levels of insulin, HOMA-IR and liver enzymes in adults, suggesting that chocolate consumption may improve liver enzymes and protect against insulin resistance, a well-established risk factor for cardiometabolic disorders. Further observational prospective research and well-designed randomised-controlled studies are needed to confirm this cross-sectional relationship and to comprehend the role and mechanisms that different types of chocolate may play in insulin resistance and cardiometabolic disorders. PMID:26983749

  3. Analysis of Brazilian consumer preference of filled chocolate Aceitação global de bombons recheados pelo consumidor brasileiro

    Directory of Open Access Journals (Sweden)

    Joice Natali Miquelim

    2008-06-01

    Full Text Available Chocolate is the most popular product made from cocoa. It is mainly consumed with fillings, such as fondant, hydrogenated fat or fruits. This work aimed at assessing the sensory acceptability of chocolate filled with strawberry, orange or passion fruit pulps, mixed in fondant, in a hydrogenated fat base and as truffles. Ninety four consumers participated in the test using a 10 cm hedonic scale to rate the overall liking of the samples. Two-way analysis of variance and the Internal Preference Mapping technique were used to analyze the data. Results showed a good overall liking for almost all samples, especially for strawberry and passion fruit truffles, which obtained 8.4 and 8.8 global means, respectively (p Chocolate é o produto mais popular feito do cacau. Ele é consumido preferencialmente como bombom recheado, com recheios como fondant, gordura vegetal hidrogenada ou frutas. O objetivo deste trabalho foi mapear, através da análise sensorial, a preferência dos consumidores de chocolates recheados com um preparado de frutas nos sabores morango, laranja e maracujá, misturados em bases de açúcar fondant, gordura hidrogenada e na forma de trufas. Noventa e quatro consumidores participaram do teste utilizando uma escala hedônica de 10 cm, dando uma nota relativa nesta escala de acordo com a sua aceitação em relação a cada bombom provado. A ANOVA de dois fatores e a técnica do Mapa de Preferência Interno foram utilizadas para analisar os dados obtidos. Os resultados mostraram uma boa aceitação de todos os produtos, especialmente para as trufas de morango e maracujá, que obtiveram médias globais iguais a 8,4 e 8,8, respectivamente (p < 0,05, seguidas dos bombons recheados em base com gordura hidrogenada e fondant. O mapa de preferência interno apresentou duas dimensões que explicaram 72,5% da variação encontrada. Sobre os sabores é possível dizer que o morango - tradicional para chocolates e confeitaria no Brasil - e o

  4. Formation of chocolate-tablet boudins: Results from scaled analogue models

    Science.gov (United States)

    Zulauf, J.; Zulauf, G.; Göttlich, J.; Peinl, M.

    2014-11-01

    We used power-law viscous plasticine as a rock analogue to simulate chocolate tablet boudinage of rocks undergoing dislocation creep. A competent plasticine layer, oriented perpendicular to the main shortening direction, Z, underwent two phases of plane strain in a weaker plasticine matrix, with the principal stretching axis, X, and the axis of no-change, Y, replacing each other from the first to the second phase. In each phase of plane strain, boudinage was controlled by an initial phase of viscous necking followed by extension fracture along the neck domain. Increase in the magnitude of finite strain (e) and decrease in layer thickness (Hi) result in a decrease in the boudin width (Wa) and an increase in the number of boudins (N). Given the viscosity ratio between layer and matrix (m) is higher than ca. 5, the number of boudins decreases and the boudin width increases with increasing values of m. An unexpected result of the present study is that in each experiment, the number of boudins was significantly higher during the second phase of plane strain. This difference should be related to additional drag of the matrix plasticine on the stiff layer in the neck domains formed during the first phase of boudinage. The aspect ratio of the second generation of boudins (Wd = Wa/Hi) is compatible with aspect ratios of natural boudins and with aspect ratios calculated using analytical solutions.

  5. Fresa y chocolate: lo religioso en la construcción de la identidad en Cuba

    Directory of Open Access Journals (Sweden)

    Anabella Aurora Castro Avelleyra

    2016-03-01

    Full Text Available Tras el triunfo de la Revolución cubana en 1959 no se concedió a la religión un espacio social significativo. La imposición del “ateísmo científico” en los setenta incrementó los prejuicios y la discriminación sobre las prácticas religiosas. La irrupción de la crisis conocida como Período especial en tiempos de paz en 1990 propició tanto desde el discurso oficial como desde el quehacer cultural la aceptación de la religiosidad y su comprensión como parte constitutiva de la identidad cubana. El propósito del artículo es relevar los orígenes transculturales de la identidad y la religiosidad cubanas, hipotetizar sobre los cambios acaecidos en la definición de la cubanidad a partir de la crisis y el lugar ocupado por la religión en ese proceso, y analizar los mecanismos de construcción de la cubanidad en el film Fresa y chocolate (Tomás Gutiérrez Alea y Juan Carlos Tabío, 1993 a partir de la inclusión de elementos religiosos.

  6. The chocolate-egg problem: Fabrication of thin elastic shells through coating

    Science.gov (United States)

    Lee, Anna; Marthelot, Joel; Brun, Pierre-Thomas; Reis, Pedro M.

    2015-03-01

    We study the fabrication of thin polymeric shells based on the coating of a curved surface by a viscous fluid. Upon polymerization of the resulting thin film, a slender solid structure is delivered after demolding. This technique is extensively used, empirically, in manufacturing, where it is known as rotational molding, as well as in the food industry, e.g. for chocolate-eggs. This problem is analogous to the Landau-Levich-Derjaguin coating of plates and fibers and Bretherton's problem of film deposition in cylindrical channels, albeit now on a double-curved geometry. Here, the balance between gravity, viscosity, surface tension and polymerization rate can yield a constant thickness film. We seek to identify the physical ingredients that govern the final film thickness and its profile. In our experiments using organosilicon, we systematically vary the properties of the fluid, as well as the curvature of the substrate onto which the film is coated, and characterize the final thickness profile of the shells. A reduced model is developed to rationalize the process.

  7. Cracking the chocolate egg problem: polymeric films coated on curved substrates

    Science.gov (United States)

    Brun, Pierre-Thomas; Lee, Anna; Marthelot, Joel; Balestra, Gioele; Gallaire, François; Reis, Pedro

    2015-11-01

    Inspired by the traditional chocolate egg recipe, we show that pouring a polymeric solution onto spherical molds yields a simple and robust path of fabrication of thin elastic curved shells. The drainage dynamics naturally leads to uniform coatings frozen in time as the polymer cures, which are subsequently peeled off their mold. We show how the polymer curing affects the drainage dynamics and eventually selects the shell thickness and sets its uniformity. To this end, we perform coating experiments using silicon based elastomers, Vinylpolysiloxane (VPS) and Polydimethylsiloxane (PDMS). These results are rationalized combining numerical simulations of the lubrication flow field to a theoretical model of the dynamics yielding an analytical prediction of the formed shell characteristics. In particular, the robustness of the coating technique and its flexibility, two critical features for providing a generic framework for future studies, are shown to be an inherent consequence of the flow field (memory loss). The shell structure is both independent of initial conditions and tailorable by changing a single experimental parameter.

  8. Achocolatados: análise química Chocolate drink powders: chemical analysis

    Directory of Open Access Journals (Sweden)

    Mércia de Freitas Eduardo

    2004-09-01

    Full Text Available Neste trabalho avaliaram-se propriedades químicas de achocolatados do mercado brasileiro, sendo estas os teores de lipídios, proteínas, cinzas, umidade, pH, teobromina e alcalóides totais. Estas propriedades são influenciadas principalmente pelo conteúdo de cacau em pó e pelo conteúdo dos ingredientes lácteos, como o leite em pó e o soro de leite em pó. Foi feito um comparativo entre as marcas de achocolatados, dando ênfase às grandes diferenças, quando existentes, entre os achocolatados dietéticos (para dietas de restrição de sacarose, frutose e glicose (dextrose e "light" (com redução de açúcares e os tradicionais.Some chemical properties of chocolate drink powders from Brazilian market, such as lipid, protein, ashes, moisture, pH, theobromine and total alkaloids content of the samples were evaluated. These properties are mainly influenced by cocoa powder content and by dairy products, such as milk powder and whey. A comparison among the brands, emphasizing their strong differences, when existing, among diet (without sugars and light (low sugar and the standard brands was made.

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

    Science.gov (United States)

    Albak, F; Tekin, A R

    2015-04-01

    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 CAR/PDMS as the fiber, 60 °C as the temperature, and 60 min as the time. SPME analyses were carried out at 60 °C for 60 min with toluene as an internal standard. 26 compounds were monitored before and after conching. The unconched sample had a significantly higher fruity odor value than the conched sample. This new product was highly acceptable according to the overall inclination test. However some of textural properties, such as coarseness, and hardness were below the general preference. PMID:25829576

  10. Iron isotope characteristics of Hot Springs at Chocolate Pots, Yellowstone National Park.

    Science.gov (United States)

    Wu, Lingling; Brucker, Rebecca Poulson; Beard, Brian L; Roden, Eric E; Johnson, Clark M

    2013-11-01

    Chocolate Pots Hot Springs in Yellowstone National Park is a hydrothermal system that contains high aqueous ferrous iron [∼0.1 mM Fe(II)] at circumneutral pH conditions. This site provides an ideal field environment in which to test our understanding of Fe isotope fractionations derived from laboratory experiments. The Fe(III) oxides, mainly produced through Fe(II) oxidation by oxygen in the atmosphere, have high ⁵⁶Fe/⁵⁴Fe ratios compared with the aqueous Fe(II). However, the degree of fractionation is less than that expected in a closed system at isotopic equilibrium. We suggest two explanations for the observed Fe isotope compositions. One is that light Fe isotopes partition into a sorbed component and precipitate out on the Fe(III) oxide surfaces in the presence of silica. The other explanation is internal regeneration of isotopically heavy Fe(II) via dissimilatory Fe(III) reduction farther down the flow path as well as deeper within the mat materials. These findings provide evidence that silica plays an important role in governing Fe isotope fractionation factors between reduced and oxidized Fe. Under conditions of low ambient oxygen, such as may be found on early Earth or Mars, significantly larger Fe isotope variations are predicted, reflecting the more likely attainment of Fe isotope equilibrium associated with slower oxidation rates under low-O₂ conditions. PMID:24219169

  11. Qualitative and Quantitative Analysis of Flower Pigments in Chocolate Cosmos, Cosmos atrosanguineus, and its Hybrids.

    Science.gov (United States)

    Amamiya, Kotarou; Iwashina, Tsukasa

    2016-01-01

    Two major anthocyanins, cyanidin 3-O-glucoside and 3-O-rutinoside, were isolated from the black flowers of Cosmos atrosanguineus cultivar 'Choco Mocha', together with three minor anthocyanins, cyanidin 3-O-malonylglucoside, pelargonidin 3-O-glucoside and 3-O-rutinoside. A chalcone, butein 4'-O-glucoside and three minor flavanones were isolated from the red flowers of C. atrosanguineis x C. sulphureus cultivar 'Rouge Rouge'. The anthocyanins and chalcone accumulation of cultivar 'Choco Mocha' and its hybrid cultivars 'Brown Rouge', 'Forte Rouge', 'Rouge Rouge' and 'Noel Rouge' was surveyed by quantitative HPLC. Total anthocyanins of black flower cultivars 'Choco Mocha' and 'Brown Rouge' were 3-4-folds higher than that of the red flower cultivar 'Noel Rouge'. On the other hand, total chalcone of 'Noel Rouge' was 10-77-folds higher compared with those of other cultivars, 'Brown Rouge', 'Forte Rouge' and 'Rouge Rouge'. It was shown that the flower color variations from red to black of Chocolate Cosmos and its hybrids are due to the difference in the relative amounts of anthocyanins and chalcone. PMID:26996024

  12. Choosing between an apple and a chocolate bar: the impact of health and taste labels.

    Directory of Open Access Journals (Sweden)

    Suzanna E Forwood

    Full Text Available Increasing the consumption of fruit and vegetables is a central component of improving population health. Reasons people give for choosing one food over another suggest health is of lower importance than taste. This study assesses the impact of using a simple descriptive label to highlight the taste as opposed to the health value of fruit on the likelihood of its selection. Participants (N=439 were randomly allocated to one of five groups that varied in the label added to an apple: apple; healthy apple; succulent apple; healthy and succulent apple; succulent and healthy apple. The primary outcome measure was selection of either an apple or a chocolate bar as a dessert. Measures of the perceived qualities of the apple (taste, health, value, quality, satiety and of participant characteristics (restraint, belief that tasty foods are unhealthy, BMI were also taken. When compared with apple selection without any descriptor (50%, the labels combining both health and taste descriptors significantly increased selection of the apple ('healthy & succulent' 65.9% and 'succulent & healthy' 62.4%, while the use of a single descriptor had no impact on the rate of apple selection ('healthy' 50.5% and 'succulent' 52%. The strongest predictors of individual dessert choice were the taste score given to the apple, and the lack of belief that healthy foods are not tasty. Interventions that emphasize the taste attributes of healthier foods are likely to be more effective at achieving healthier diets than those emphasizing health alone.

  13. Bombom para dietas especiais: avaliação química e sensorial Chocolate confectionery for special purposes: chemical and sensorial evaluation

    Directory of Open Access Journals (Sweden)

    Marissol Richter

    2007-03-01

    Full Text Available Bombom é o produto constituído por massa de chocolate ou por um núcleo formado de recheios diversos, recobertos por uma camada de chocolate. Alimentos para fins especiais (diet são aqueles nos quais ocorrem modificações no conteúdo de nutrientes, adequados à utilização em dietas diferenciadas. O termo light pode ser utilizado quando for cumprido o atributo de redução mínima de 25% no valor energético total ou no conteúdo de nutrientes de alimentos comparados. Foram desenvolvidos um bombom controle e formulações de bombons diet/light, sendo apenas uma formulação selecionada para estudo. Um bombom comercial foi utilizado como referência. Foram elaboradas análises químicas (obtenção do valor calórico e análise sensorial (teste de aceitação com escala hedônica híbrida para avaliação dos produtos. A substituição dos açúcares por edulcorantes e agentes de corpo foi satisfatória, assim como o uso do substituto de gordura Benefat®. Na análise sensorial, o bombom especial obteve altos níveis de intenção de compra, podendo nesta análise ser considerado como um produto de grande potencial de mercado.Chocolate confectionery is a product consisting of either chocolate mass or a nucleus containing several fillings covered with a chocolate layer. Foods for special purposes are those in which modifications are made in what is related to the nutrients content, adapted to the utilization in differentiated diets. The term light is applied to a product providing it fulfils the attribute of a 25% minimum reduction in the total energetic value or nutrients content if compared to a similar, standard product. Two series of chocolate confectionery samples were prepared: a control sample and ten diet and light formulations, and one of these formulations was selected. A commercial chocolate confectionery was used as reference. The chocolate confectionery samples (control and special were compared using chemical and sensorial

  14. Viabilidad de una bacteria láctica encapsulada e incorporada en una matriz de cobertura de chocolate

    Directory of Open Access Journals (Sweden)

    Estefania García Gonzalez

    2015-05-01

    Full Text Available Título en ingles: Viability of encapsulated lactic bacteria added in a matrix of chocolate coverageTítulo corto: Cobertura de chocolate probióticaResumen: Se evaluó la viabilidad durante el almacenamiento de Weissella confusa incorporada en una matriz de cobertura de chocolate. La bacteria probiótica se encapsuló empleando tres materiales de pared, gel de Aloe vera, gel Aloe vera + Almidón al 10 % y gel de Aloe vera + Almidón al 15 % y células libres como control. Posteriormente se liofilizó. La bacteria probiótica encapsulada, se incorporó en una matriz de cobertura de chocolate. Los chips se empacaron y almacenaron durante 5 semanas a 4 °C, cada semana se midieron cambios en la viabilidad de la bacteria probiótica y en la actividad de agua. En la quinta semana, los chips se sometieron a condiciones simuladas de jugos intestinales. Durante el almacenamiento los chips mantuvieron su carácter probiótico (>106 UFC/g, sin embargo, cuando la bacteria probiótica se encapsuló en gel aloe vera, se obtuvo mayor número de bacterias probióticas vivas dentro de la matriz sólida (2,1x108 UFC/g. La actividad de agua varió de 0,470 a 0,810. La bacteria probiótica permaneció viva por 2 horas en medios simulados de jugos intestinales, lo cual ratifica que la matriz sólida y los medios de encapsulación seleccionados son adecuados para el desarrollo de productos sólidos probióticos ricos en grasa vegetal.Palabras clave: probiótico, chip, encapsulación, Aloe, almidón, viabilidad celular.Abstract: Viability during storage of Weissella confusa incorporated in a chocolate coating matrix was evaluated. Probiotic bacteria was encapsulated using three wall materials, Aloe vera gel, Aloe vera gel + 10 % starch and aloe vera gel + 15 % starch and free cells as control. Subsequently lyophilized. Probiotic bacteria encapsulated, was incorporated into a chocolate coating matrix. The chips were packed and stored for 5 weeks at 4 °C, were

  15. Blood pressure and endothelial function in healthy, pregnant women after acute and daily consumption of flavanol-rich chocolate: a pilot, randomized controlled trial

    OpenAIRE

    Mogollon, Jaime Andres; Bujold, Emmanuel; Lemieux, Simone; Bourdages, Mélodie; Blanchet, Claudine; Bazinet, Laurent; Couillard, Charles; Noël, Martin; Dodin, Sylvie

    2013-01-01

    Background Several randomized clinical trials (RCTs) indicate that flavanol-rich chocolate has beneficial effects on flow-mediated dilation (FMD) and blood pressure (BP). However, no RCTs have evaluated these outcomes in pregnant women. The objective of this 2-group, parallel, double-blind RCT was to examine the effects of flavanol-rich chocolate on FMD and BP in pregnant women with normal BP. Methods Forty-four healthy, pregnant women were randomized to the high-flavanol (n = 23) or low-flav...

  16. Determinación de la vida de anaquel del chocolate de mesa sin azúcar en una película de polipropileno biorientado

    OpenAIRE

    Chica Cardona, Bibiana Andrea; Osorio Saldarriaga, Sandra Liliana

    2003-01-01

    El presente trabajo tuvo como objetivo determinar la durabilidad del chocolate de mesa sin azúcar, empacado en una película de polipropileno biorientado a diferentes condiciones de almacenamiento (dos temperaturas y dos humedades relativas), aplicando vida de anaquel acelerada al producto. Se determinaron los parámetros cinéticos (n, K, Ko y Ea) y por medio del modelo de Arrhenius se halló el tiempo de vida útil del chocolate. Paralelamente se obtuvieron las curvas de adsorción del choc...

  17. Catechin contents of foods commonly consumed in The Netherlands. 2. Tea, wine, fruit juices, and chocolate milk.

    Science.gov (United States)

    Arts, I C; van De Putte, B; Hollman, P C

    2000-05-01

    Catechins, compounds that belong to the flavonoid class, are potentially beneficial to human health. To enable an epidemiological evaluation of catechins, data on their contents in foods are required. HPLC with UV and fluorescence detection was used to determine the levels of (+)-catechin, (-)-epicatechin, (+)-gallocatechin (GC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg), and (-)-epigallocatechin gallate (EGCg) in 8 types of black tea, 18 types of red and white wines, apple juice, grape juice, iced tea, beer, chocolate milk, and coffee. Tea infusions contained high levels of catechins (102-418 mg of total catechins/L), and tea was the only beverage that contained GC, EGC, ECg, and EGCg in addition to (+)-catechin and (-)-epicatechin. Catechin concentrations were still substantial in red wine (27-96 mg/L), but low to negligible amounts were found in white wine, commercially available fruit juices, iced tea, and chocolate milk. Catechins were absent from beer and coffee. The data reported here provide a base for the epidemiological evaluation of the effect of catechins on the risk for chronic diseases. PMID:10820090

  18. Determination of caffeine, theobromine, and theophylline in standard reference material 2384, baking chocolate, using reversed-phase liquid chromatography.

    Science.gov (United States)

    Thomas, Jeanice Brown; Yen, James H; Schantz, Michele M; Porter, Barbara J; Sharpless, Katherine E

    2004-06-01

    A rapid and selective isocratic reversed-phase liquid chromatographic method has been developed at the National Institute of Standards and Technology to simultaneously measure caffeine, theobromine, and theophylline in a food-matrix standard reference material (SRM) 2384, Baking Chocolate. The method uses isocratic elution with a mobile phase composition (volume fractions) of 10% acetronitrile/90% water (pH adjusted to 2.5 using acetic acid) at a flow rate of 1.5 mL/min with ultraviolet absorbance detection (274 nm). Total elution time for these analytes is less than 15 min. Concentration levels of caffeine, theobromine, and theophylline were measured in single 1-g samples taken from each of eight bars of chocolate over an eight-day period. Samples were defatted with hexane, and beta-hydroxyethyltheophylline was added as the internal standard. The repeatability for the caffeine, theobromine, and theophylline measurements was 5.1, 2.3, and 1.9%, respectively. The limit of quantitation for all analytes was <100 ng/mL. The measurements from this method were used in the value-assignment of caffeine, theobromine, and theophylline in SRM 2384. PMID:15161179

  19. Microbial Fe(III) Oxide Reduction in Chocolate Pots Hot Springs, Yellowstone National Park

    Science.gov (United States)

    Fortney, N. W.; Roden, E. E.; Boyd, E. S.; Converse, B. J.

    2014-12-01

    Previous work on dissimilatory iron reduction (DIR) in Yellowstone National Park (YNP) has focused on high temperature, low pH environments where soluble Fe(III) is utilized as an electron acceptor for respiration. Much less attention has been paid to DIR in lower temperature, circumneutral pH environments, where solid phase Fe(III) oxides are the dominant forms of Fe(III). This study explored the potential for DIR in the warm (ca. 40-50°C), circumneutral pH Chocolate Pots hot springs (CP) in YNP. Most probable number (MPN) enumerations and enrichment culture studies confirmed the presence of endogenous microbial communities that reduced native CP Fe(III) oxides. Enrichment cultures demonstrated sustained DIR coupled to acetate and lactate oxidation through repeated transfers over ca. 450 days. Pyrosequencing of 16S rRNA genes indicated that the dominant organisms in the enrichments were closely affiliated with the well known Fe(III) reducer Geobacter metallireducens. Additional taxa included relatives of sulfate reducing bacterial genera Desulfohalobium and Thermodesulfovibrio; however, amendment of enrichments with molybdate, an inhibitor of sulfate reduction, suggested that sulfate reduction was not a primary metabolic pathway involved in DIR in the cultures. A metagenomic analysis of enrichment cultures is underway in anticipation of identifying genes involved in DIR in the less well-characterized dominant organisms. Current studies are aimed at interrogating the in situ microbial community at CP. Core samples were collected along the flow path (Fig. 1) and subdivided into 1 cm depth intervals for geochemical and microbiological analysis. The presence of significant quantities of Fe(II) in the solids indicated that DIR is active in situ. A parallel study investigated in vitro microbial DIR in sediments collected from three of the coring sites. DNA was extracted from samples from both studies for 16S rRNA gene and metagenomic sequencing in order to obtain a

  20. Microbial Fe(III) oxide reduction potential in Chocolate Pots hot spring, Yellowstone National Park.

    Science.gov (United States)

    Fortney, N W; He, S; Converse, B J; Beard, B L; Johnson, C M; Boyd, E S; Roden, E E

    2016-05-01

    Chocolate Pots hot springs (CP) is a unique, circumneutral pH, iron-rich, geothermal feature in Yellowstone National Park. Prior research at CP has focused on photosynthetically driven Fe(II) oxidation as a model for mineralization of microbial mats and deposition of Archean banded iron formations. However, geochemical and stable Fe isotopic data have suggested that dissimilatory microbial iron reduction (DIR) may be active within CP deposits. In this study, the potential for microbial reduction of native CP Fe(III) oxides was investigated, using a combination of cultivation dependent and independent approaches, to assess the potential involvement of DIR in Fe redox cycling and associated stable Fe isotope fractionation in the CP hot springs. Endogenous microbial communities were able to reduce native CP Fe(III) oxides, as documented by most probable number enumerations and enrichment culture studies. Enrichment cultures demonstrated sustained DIR driven by oxidation of acetate, lactate, and H2 . Inhibitor studies and molecular analyses indicate that sulfate reduction did not contribute to observed rates of DIR in the enrichment cultures through abiotic reaction pathways. Enrichment cultures produced isotopically light Fe(II) during DIR relative to the bulk solid-phase Fe(III) oxides. Pyrosequencing of 16S rRNA genes from enrichment cultures showed dominant sequences closely affiliated with Geobacter metallireducens, a mesophilic Fe(III) oxide reducer. Shotgun metagenomic analysis of enrichment cultures confirmed the presence of a dominant G. metallireducens-like population and other less dominant populations from the phylum Ignavibacteriae, which appear to be capable of DIR. Gene (protein) searches revealed the presence of heat-shock proteins that may be involved in increased thermotolerance in the organisms present in the enrichments as well as porin-cytochrome complexes previously shown to be involved in extracellular electron transport. This analysis offers

  1. Reducing effect of a combination of Phaseolus vulgaris and Cynara scolymus extracts on operant self-administration of a chocolate-flavoured beverage in rats.

    Science.gov (United States)

    Zaru, Alessandro; Maccioni, Paola; Riva, Antonella; Morazzoni, Paolo; Bombardelli, Ezio; Gessa, Gian Luigi; Carai, Mauro A M; Colombo, Giancarlo

    2013-06-01

    Treatment with a rational combination of standardized extracts of Phaseolus vulgaris and Cynara scolymus reduced food intake and glycemia in rats. The present study was designed to assess the effect of this extract combination and of each single extract in an experimental model of food craving, made up of rats displaying exaggerated seeking and taking behaviors for a chocolate-flavoured beverage. After training to lever-respond for the chocolate-flavoured beverage, rats were treated with vehicle, Phaseolus vulgaris extract alone (200 mg/kg), Cynara scolymus extract alone (400 mg/kg), or combination of Phaseolus vulgaris (200 mg/kg) and Cynara scolymus (400 mg/kg) extracts. The Phaseolus vulgaris extract and the extract combination exerted similar and substantial decrements in the number of lever-responses and amount of self-administered chocolate-flavoured beverage; conversely, the Cynara scolymus extract was totally ineffective. These results suggest that (i) the capacity of the extract combination to reduce the self-administration of the chocolate-flavoured beverage entirely relied on the Phaseolus vulgaris extract, (ii) Phaseolus vulgaris extract may interfere with the mechanisms regulating food-related addictive-like behaviors, and (iii) combinations of Phaseolus vulgaris and Cynara scolymus extracts may possess a broad spectrum of activities, from treatment of metabolic syndrome to overweight, obesity, and possibly food-related addictive disorders. PMID:22899449

  2. Stand Together or Apart: A Thematic Unit for "The Chocolate War" by Robert Cormier and "To Kill a Mockingbird" by Harper Lee.

    Science.gov (United States)

    Yinger, Lisa

    This thematic unit is all about what a classic novel about race relations in the 1930s American South, "To Kill a Mockingbird," and a frequently banned contemporary teen story about a candy sale, "The Chocolate War," have in common. The unit considers what people have in common, what it means to stand apart, and what individuals do when forced to…

  3. Formation of chocolate-tablet boudins in a foreland fold and thrust belt: A case study from the external Variscides (Almograve, Portugal)

    Science.gov (United States)

    Zulauf, G.; Gutiérrez-Alonso, G.; Kraus, R.; Petschick, R.; Potel, S.

    2011-11-01

    Chocolate-tablet boudins of quartzite are restricted to steep limbs of D1-folds along the SW coast of Portugal. The chocolate-tablet geometry results from older vertical and younger horizontal quartz veins. Both sets of veins developed during similar conditions by extension fracture in pre-existing necked domains: (1) both veins show stretched crystal fibers; (2) the boudin aspect ratio is the same in vertical (3.0 ± 1.4) and in horizontal sections (2.9 ± 1.2); (3) temperatures obtained from fluid inclusions are similar (200 ± 20° for vertical and 230 ± 22 °C for horizontal veins) and are compatible with temperatures obtained from illite crystallinity (ca. 200-ca. 250 °C). Given thermal equilibrium between the host rock and the precipitating fluid, the chocolate-tablet boudins formed close to the metamorphic peak. We interpret that the vertical veins developed after the limbs of the D1-folds had attained their steep attitude and the orientation of the greatest and intermediate principal strain axes had interchanged. Subsequently, the initial strain field was restored and opening of horizontal veins led to the chocolate-tablet geometry. The direction of the main shortening direction was constant from the initial buckling stage via isoclinal folding and during all boudinage stages.

  4. Method performance and multi-laboratory assessment of a normal phase HPLC/FLD method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples

    Science.gov (United States)

    The quantitative parameters and method performance for a normal-phase HPLC separation of flavanols and procyanidins in chocolate and cocoa-containing food products were optimized and assessed. The chromatographic separation based on degree of polymerization (DP) was achieved on a diol stationary ph...

  5. Charlie and the Chocolate Factory(《查理和巧克力工厂》)精彩对白欣赏

    Institute of Scientific and Technical Information of China (English)

    高素菊

    2007-01-01

    《查理和巧克力工厂》(Charlie and the Chocolate Factory)讲述的是成人童话,一个充满奇妙却又温情四溢的故事,有一位名叫查理的朴实的男孩,引导着我们看到了人

  6. Positive effects of a healthy snack (fruit versus an unhealthy snack (chocolate/crisps on subjective reports of mental and physical health: A preliminary intervention study

    Directory of Open Access Journals (Sweden)

    Andrew Paul Smith

    2014-07-01

    Full Text Available Background/Aims: Recent research has shown associations between type of snack and wellbeing. These studies have been cross-sectional and the aim of the present research was to examine this topic using an intervention study.Methods: A between subjects intervention study was carried out. Volunteers (100students, mean age = 19.00 years; 27 male, 73 female completed online questionnaires measuring anxiety and depression; fatigue, somatic symptoms, cognitive difficulties and distress at baseline. They were then randomly assigned to one of two snacking conditions – chocolate/crisps or fruit. Volunteers consumed one snack item in the mid-afternoon each day for 10 days. At the end of the intervention the volunteers completed the questionnaires again.Results: Analyses of the baseline data confirmed that consumption of chocolate was associated with greater emotional eating and depression. Analyses of covariance, with the baseline data as covariates, were carried out on the post-intervention responses. The results showed that consumption of fruit was associated with lower anxiety, depression and emotional distress than consumption of crisps/chocolate. Similarly, scores for somatic symptoms, cognitive difficulties and fatigue were greater in the crisps/chocolate condition.Conclusions: These results extend findings from cross-sectional studies and give a clearer indication of causal effects of different types of snacks on wellbeing.

  7. Scientific approaches and practical aspects of brand market position estimation (on the example of chocolate and pastry wares industry of Ukraine)

    OpenAIRE

    S.M. Makhnusha; S.M. Berezova

    2012-01-01

    In the article the authors specify the concept of branding and its advantages. The modern scientific approaches to brand market position estimation (on the example of national market of chocolate and pastry wares) and analysis of character of its perception by consumer (in particular on the example of trade mark Roshen) are analyzed.

  8. Scientific approaches and practical aspects of brand market position estimation (on the example of chocolate and pastry wares industry of Ukraine

    Directory of Open Access Journals (Sweden)

    S.M. Makhnusha

    2012-03-01

    Full Text Available In the article the authors specify the concept of branding and its advantages. The modern scientific approaches to brand market position estimation (on the example of national market of chocolate and pastry wares and analysis of character of its perception by consumer (in particular on the example of trade mark Roshen are analyzed.

  9. Anticipatory and consummatory effects of (hedonic chocolate intake are associated with increased circulating levels of the orexigenic peptide ghrelin and endocannabinoids in obese adults

    Directory of Open Access Journals (Sweden)

    Antonello E. Rigamonti

    2015-11-01

    Full Text Available Background: Hedonic hunger refers to consumption of food just for pleasure and not to maintain energy homeostasis. Recently, consumption of food for pleasure was reported to be associated with increased circulating levels of both the orexigenic peptide ghrelin and the endocannabinoid 2-arachidonoyl-glycerol (2-AG in normal-weight subjects. To date, the effects of hedonic hunger, and in particular of chocolate craving, on these mediators in obese subjects are still unknown. Methods: To explore the role of some gastrointestinal orexigenic and anorexigenic peptides and endocannabinoids (and some related congeners in chocolate consumption, we measured changes in circulating levels of ghrelin, glucagon-like peptide 1 (GLP-1, peptide YY (PYY, anandamide (AEA, 2-AG, palmitoylethanolamide (PEA, and oleoylethanolamide (OEA in 10 satiated severely obese subjects after consumption of chocolate and, on a separate day, of a non-palatable isocaloric food with the same bromatologic composition. Evaluation of hunger and satiety was also performed by visual analogic scale. Results: The anticipatory phase and the consumption of food for pleasure were associated with increased circulating levels of ghrelin, AEA, 2-AG, and OEA. In contrast, the levels of GLP-1, PYY, and PEA did not differ before and after the exposure/ingestion of either chocolate or non-palatable foods. Hunger and satiety were higher and lower, respectively, in the hedonic session than in the non-palatable one. Conclusions: When motivation to eat is generated by exposure to, and consumption of, chocolate a peripheral activation of specific endogenous rewarding chemical signals, including ghrelin, AEA, and 2-AG, is observed in obese subjects. Although preliminary, these findings predict the effectiveness of ghrelin and endocannabinoid antagonists in the treatment of obesity.

  10. Using the direct method in organophilization of clay chocolate 'A' with organic surfactant; Utilizacao do metodo direto na organofilizacao da argila chocolate 'A' com surfactante organico

    Energy Technology Data Exchange (ETDEWEB)

    Patricio, A.C.L.; Sousa, A.B.; Silva, M.M. da; Rodrigues, M.G.F.; Laborde, H.M., E-mail: cadigena@hotmail.com [Universidade Federal de Campina Grande (UFCG), PB (Brazil). Centro de Ciencias e Tecnologia. Unidade Academica de Engenharia Quimica

    2012-07-01

    During the development of this work, we studied the preparation of organoclays through direct method, starting from the natural clay Chocolate 'A' using the quaternary ammonium salt, chloride, alkyl dimethyl benzyl ammonium (Dodigen). The samples were characterized by X-Ray Diffraction (XRD), Infrared Spectroscopy in the Region (IV), Gravimetric and Differential Thermal Analysis (DTA / TGA) and swelling of Foster using solvents, gasoline, kerosene and diesel. Was observed by the results XRD, IR and DTA / TG effective intercalation of quaternary ammonium salts of the inter lamellar spaces of the clay, and by Foster swelling test samples treated with the quaternary ammonium salt Dodigen showed affinity for all the solvents tested. (author)

  11. Viability of Lactobacillus casei in chocolate flan and its survival to simulated gastrointestinal conditionsViabilidade de Lactobacillus casei em flan de chocolate e sua sobrevivência em condições gastrintestinais simuladas

    Directory of Open Access Journals (Sweden)

    Lina Casale Aragon-Alegro

    2012-02-01

    Full Text Available The aim of this work was to verify the viability of Lactobacillus casei in chocolate flan as well as its survival under simulated human gastrointestinal conditions. After 1 and 15 days of manufacture, the dessert was evaluated for L. casei population and subsequently submitted to acidic solution for 30, 60, 90 and 120 min and to bile salts solution for 150 min. After each time, L. casei population was evaluated. The results were evaluated by variance analysis (ANOVA and Tukey’s test. The population of L. casei in the flan was above 109 CFU/g during the shelf life, whose value is above the limit established for a probiotic food by the Brazilian legislation. L. casei was relatively resistant to the simulated gastrointestinal conditions tested in this study, once the population reduced during the in vitro tests but remained above 106 CFU/g. Chocolate flan showed to be an excellent food for addition of probiotic microorganisms, especially L. casei, once it was observed high populations in the product even after in vitro resistance tests simulating the human digestive process.Neste trabalho, verificou-se a viabilidade de Lactobacillus casei em flan de chocolate, além de sua sobrevivência em condições que simulam o trato gastrointestinal humano. Após 1 e 15 dias da produção, a população de L. casei presente na sobremesa foi avaliada, e o flan foi submetido, em seguida, a uma solução ácida, durante 30, 60, 90 e 120 minutos, e a uma solução de sais biliares, por um período de 150 minutos. Após cada um desses tempos, a população de L. casei foi observada. Os resultados foram avaliados por meio de análise de variância (ANOVA e teste de Tukey. A população de L. casei no flan foi maior que 109 UFC/g durante a vida de prateleira do produto, valor este, maior que o estabelecido para um alimento probiótico pela legislação brasileira. L. casei mostrou-se relativamente resistente às condições simuladas do trato gastrointestinal

  12. Mousse de chocolate realizado con una técnica Herve This de gastronomía molecular

    OpenAIRE

    Mancini, Florencia

    2015-01-01

    La Gastronomía Molecular (GM) es una disciplina creada en el año 1988 por el científico de origen húngaro, Nicholas Kurti y químico francés Hervé This quienes la definieron como - “La exploración científica de las transformaciones y fenómenos culinarios, dedicado a entender qué es lo que realmente sucede dentro de los alimentos en nuestras ollas, batidoras, hornos y heladeras”-. (This & Kurti, 1988) El mousse de chocolate realizado con la técnica de Hervé This de Gastronomía Molecular comp...

  13. BISCOITOS DE CHOCOLATE ENRIQUECIDOS COM Spirulina platensis: CARACTERÍSTICAS FÍSICOQUÍMICAS, SENSORIAIS E DIGESTIBILIDADE

    Directory of Open Access Journals (Sweden)

    M. G. MORAIS

    2009-01-01

    Full Text Available

    As microalgas, como Spirulina, podem ser fonte de proteínas para alimentação humana, com a possibilidade de obter outros produtos como biopigmentos, vitaminas e lipídios. A biomassa obtida pode ser introduzida diretamente na dieta podendo auxiliar em casos de desnutrição. O objetivo deste trabalho foi avaliar as características físico-química, sensorial e digestibilidade de biscoitos de chocolate enriquecidos com a microalga Spirulina platensis. Foram elaborados quatro biscoitos de chocolate: controle (sem Spirulina e biscoitos contendo 1,0; 3,0 e 5,0% de Spirulina platensis. O biscoito com adição de 5,0% de Spirulina platensis apresentou o conteúdo protéico 7,7% maior que o controle. Os biscoitos com adição de 1,0% de S. platensis apresentaram maior digestibilidade (86,9% que os demais. Volume específico, espessura e fator de expansão não foram alterados pela adição de Spirulina. Não houve diferença significativa entre o biscoito controle e os biscoitos com adição de 5,0% nos atributos cor, crocância, mastigabilidade e maciez. Na avaliação questionamento de intenção de compra, comparando os biscoitos com adição de S. platensis, a amostra com maior aceitação pelos julgadores foi com 1,0% de S. platensis.

  14. Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies.

    Science.gov (United States)

    Gültekin-Özgüven, Mine; Karadağ, Ayşe; Duman, Şeyma; Özkal, Burak; Özçelik, Beraat

    2016-06-15

    Fine-disperse anionic liposomes containing black mulberry (Morus nigra) extract (BME) were prepared by high pressure homogenization at 25,000 psi. Primary liposomes were coated with cationic chitosan (0.4, w/v%) using the layer-by-layer depositing method and mixed with maltodextrin (MD) (20, w/v%) prior to spray drying. After that, spray dried liposomal powders containing BME were added to chocolates with alkalization degrees (pH 4.5, 6, 7.5) at conching temperatures of 40 °C, 60 °C, and 80 °C. The results showed that, compared to spray dried extract, chitosan coated liposomal powders provided better protection of anthocyanin content in both increased temperature and pH. In addition, encapsulation in liposomes enhanced in vitro bioaccessability of anthocyanins. Chocolate was fortified with encapsulated anthocyanins maximum 76.8% depending on conching temperature and pH. PMID:26868567

  15. The effectiveness and cost effectiveness of dark chocolate consumption as prevention therapy in people at high risk of cardiovascular disease: best case scenario analysis using a Markov model

    OpenAIRE

    Zomer, Ella; Owen, Alice; Magliano, Dianna J; Liew, Danny; Reid, Christopher M.

    2012-01-01

    Objective To model the long term effectiveness and cost effectiveness of daily dark chocolate consumption in a population with metabolic syndrome at high risk of cardiovascular disease. Design Best case scenario analysis using a Markov model. Setting Australian Diabetes, Obesity and Lifestyle study. Participants 2013 people with hypertension who met the criteria for metabolic syndrome, with no history of cardiovascular disease and not receiving antihypertensive therapy. Main outcome measures ...

  16. Intake of flavonoid-rich wine, tea, and chocolate by elderly men and women is associated with better cognitive test performance.

    Science.gov (United States)

    Nurk, Eha; Refsum, Helga; Drevon, Christian A; Tell, Grethe S; Nygaard, Harald A; Engedal, Knut; Smith, A David

    2009-01-01

    In a cross-sectional study, we examined the relation between intake of 3 common foodstuffs that contain flavonoids (chocolate, wine, and tea) and cognitive performance. 2031 participants (70-74 y, 55% women) recruited from the population-based Hordaland Health Study in Norway underwent cognitive testing. A cognitive test battery included the Kendrick Object Learning Test, Trail Making Test, part A (TMT-A), modified versions of the Digit Symbol Test, Block Design, Mini-Mental State Examination, and Controlled Oral Word Association Test. Poor cognitive performance was defined as a score in the highest decile for the TMT-A and in the lowest decile for all other tests. A self-reported FFQ was used to assess habitual food intake. Participants who consumed chocolate, wine, or tea had significantly better mean test scores and lower prevalence of poor cognitive performance than those who did not. Participants who consumed all 3 studied items had the best test scores and the lowest risks for poor test performance. The associations between intake of these foodstuffs and cognition were dose dependent, with maximum effect at intakes of approximately 10 g/d for chocolate and approximately 75-100 mL/d for wine, but approximately linear for tea. Most cognitive functions tested were influenced by intake of these 3 foodstuffs. The effect was most pronounced for wine and modestly weaker for chocolate intake. Thus, in the elderly, a diet high in some flavonoid-rich foods is associated with better performance in several cognitive abilities in a dose-dependent manner. PMID:19056649

  17. Double-blind, Placebo-controlled Study Assessing the Effect of Chocolate Consumption in Subjects with a History of Acne Vulgaris

    OpenAIRE

    Caperton, Caroline; Block, Samantha; Viera, Martha; Keri, Jonette; Berman, Brian

    2014-01-01

    Objective: To assess the effect of chocolate on acne exacerbation in males between the ages of 18 and 35 with a history of acne vulgaris. Design: Double-blind, placebo-controlled, randomized, controlled trial. Setting: Single-site, outpatient, research, clinical facility at an academic research institution. Participants: Fourteen men between the ages of 18 and 35 were assigned to swallow capsules filled with either unsweetened 100-percent cocoa, hydrolyzed gelatin powder, or a combination of ...

  18. Anticipatory and consummatory effects of (hedonic) chocolate intake are associated with increased circulating levels of the orexigenic peptide ghrelin and endocannabinoids in obese adults

    OpenAIRE

    Rigamonti, Antonello E.; Piscitelli, Fabiana; Aveta, Teresa; Agosti, Fiorenza; De Col, Alessandra; Bini, Silvia; Cella, Silvano G.; Di Marzo, Vincenzo; Sartorio, Alessandro

    2015-01-01

    Background: Hedonic hunger refers to consumption of food just for pleasure and not to maintain energy homeostasis. Recently, consumption of food for pleasure was reported to be associated with increased circulating levels of both the orexigenic peptide ghrelin and the endocannabinoid 2-arachidonoyl-glycerol (2-AG) in normal-weight subjects. To date, the effects of hedonic hunger, and in particular of chocolate craving, on these mediators in obese subjects are still unknown.Methods: To explore...

  19. Impulse control and restrained eating among young women: Evidence for compensatory cortical activation during a chocolate-specific delayed discounting task.

    Science.gov (United States)

    Dong, Debo; Wang, Yulin; Jackson, Todd; Chen, Shuaiyu; Wang, Yu; Zhou, Feng; Chen, Hong

    2016-10-01

    Theory and associated research indicate that people with elevated restrained eating (RE) scores have higher risk for binge eating, future bulimic symptom onset and weight gain. Previous imaging studies have suggested hyper-responsive reward brain area activation in response to food cues contributes to this risk but little is known about associated neural impulse control mechanisms, especially when considering links between depleted cognitive resources related to unsuccessful RE. Towards illuminating this issue, we used a chocolate-specific delayed discounting (DD) task to investigate relations between RE scores, behavior impulsivity, and corresponding neural impulse control correlates in a functional magnetic resonance imaging (fMRI) study of 27 young women. Specifically, participants were required to choose between more immediate, smaller versus delayed, larger hypothetical chocolate rewards following initial consumption of a chocolate. As predicted, RE scores were correlated positively with behavior impulse control levels. More critically, higher RE scores were associated with stronger activation in impulse control region, the dorsal-lateral prefrontal cortex (DLPFC) during the completion of difficult decision trials reflecting higher cognitive demands and resource depletion relative to easy decision trials. Exploratory analyses revealed a positive correlation between RE scores and activity in a reward system hub, the right striatum. Moreover, a positive correlation between left DLPFC and striatum activation was posited to reflect, in part, impulse control region compensation in response to stronger reward signal among women with RE elevations. Findings suggested impulse control lapses may contribute to difficulties in maintaining RE, particularly when cognitive demands are high. PMID:27208593

  20. Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology.

    Science.gov (United States)

    Pedan, Vasilisa; Fischer, Norbert; Bernath, Konrad; Hühn, Tilo; Rohn, Sascha

    2017-01-01

    Cocoa beans are a well-known source of antioxidant polyphenols. Especially individual oligomeric proanthocyanidins demonstrated a significant contribution to the total antioxidant activity of cocoa compared to monomeric compounds. An NP-HPLC-online-DPPH assay was developed for separating the homologous series of oligomeric proanthocyanidins and the simultaneous assessment of their antioxidant capacity in relation to the degree of polymerization (DP). The present study describes the influence of the different stages of a lab-scale chocolate manufacturing process on the content of oligomeric proanthocyanidins and their antioxidant capacity. The sum of the total proanthocyanidin content (∑ DP1-DP13) decreased from 30mg epicatechin equivalents per gram non-fat dry matter in raw fresh cocoa beans to 6mg epicatechin equivalents per gram in the final chocolate. The antioxidant capacity decreased accordingly from 25mg epicatechin equivalents per gram non-fat dry matter in raw fresh cocoa beans to 4mg/g in the final chocolate product. PMID:27507506

  1. Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage.

    Science.gov (United States)

    Paixão, J A; Rodrigues, J B; Esmerino, E A; Cruz, A G; Bolini, H M A

    2014-12-01

    The introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal sucrose concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal sucrose concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations. PMID:25606602

  2. Simultaneous determination of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in standard reference material baking chocolate 2384, cocoa, cocoa beans, and cocoa butter.

    Science.gov (United States)

    Risner, Charles H

    2008-01-01

    A reverse-phase liquid chromatography analysis is used to access the quantity of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in Standard Reference Material 2384 Baking Chocolate, cocoa, cocoa beans, and cocoa butter using water or a portion of the mobile phase as the extract. The procedure requires minimal sample preparation. Theobromine, (+)-catechin, caffeine, and (-)-epicatechin are detected by UV absorption at 273 nm after separation using a 0.3% acetic acid-methanol gradient (volume fractions) and quantified using external standards. The limit of detection for theobromine, (+)-catechin, caffeine, and (-)-epicatechin averages 0.08, 0.06, 0.06, and 0.06 microg/mL, respectively. The method when applied to Standard Reference Material 2384 Baking Chocolate; baking chocolate reference material yields results that compare to two different, separate procedures. Theobromine ranges from 26000 mg/kg in cocoa to 140 mg/kg in cocoa butter; (+)-catechin from 1800 mg/kg in cocoa to below detection limits of < 32 mg/kg in cocoa butter; caffeine from 2400 mg/kg in cocoa to 400 mg/kg in cocoa butter, and (-)-epicatechin from 3200 mg/kg in cocoa to BDL, < 27 mg/kg, in cocoa butter. The mean recoveries from cocoa are 102.4 +/- 0.6% for theobromine, 100.0 +/- 0.6 for (+)-catechin, 96.2 +/- 2.1 for caffeine, and 106.2 +/- 1.7 for (-)-epicatechin. PMID:19007497

  3. Influência de diferentes agentes de corpo nas características reológicas e sensoriais de chocolates diet em sacarose e light em calorias Influence of different bulk agents in the rheological and sensory characteristics of diet and light chocolate

    Directory of Open Access Journals (Sweden)

    Cristiane Rodrigues Gomes

    2007-09-01

    Full Text Available Foram estudados diferentes agentes de corpo na substituição total da sacarose na formulação de chocolate, buscando-se obter um produto diet em sacarose e light em calorias (25% de redução calórica teórica em relação à formulação padrão, com sacarose e com boa aceitação sensorial. Os agentes de corpo utilizados neste estudo foram: polidextrose, inulina, frutooligossacarídeos - FOS, lactitol e maltitol; como edulcorante de alta intensidade empregou-se a sucralose. Os chocolates light obtidos foram submetidos às análises de umidade (Karl Fisher, tamanho de partículas (micrômetro digital e propriedades reológicas (viscosidade plástica - etaca e limite de escoamento de Casson - tauca. O teor de umidade dos chocolates light variou de 1,23 a 2,12%; o tamanho de partículas de 19 a 24 µm; o etaca de 6,60 a 11,00 Pa.s; e o tauca de 0,05 a 1,31 Pa. As formulações com polidextrose, polidextrose e lactitol e polidextrose e maltitol foram selecionadas para análise sensorial por apresentarem boa performance tecnológica e adequada maquinabilidade da massa de chocolate durante as diferentes etapas do processo. A análise sensorial indicou que as três formulações avaliadas não diferiram entre si ao nível de significância de 5% em relação à intensidade do aroma, dureza, derretimento na boca e sabor e, quanto à intenção de compra, as amostras diferiram entre si ao nível de significância de 5%, sendo que a formulação que continha 32,60% de Polidextrose e 15,57% de Maltitol foi a preferida.A study was made of various bulk agents as sucrose substitutes in the formulation of chocolate, aiming to obtain a diet product in terms of sucrose and a light product in terms of calories (25% fewer calories than standard formulations containing sucrose with good sensorial acceptance. The bulk agents used in this study were polydextrose, inulin, fructo-oligosaccharides - FOS, lactitol and maltitol. Sucralose was used as a high intensity

  4. Comparison of total phenolic content and antiradical capacity of powders and "chocolates" from cocoa and cupuassu Comparação entre o conteúdo de fenólicos totais e a capacidade antiradical de produtos de chocolate derivados de cacau e de cupuaçu

    Directory of Open Access Journals (Sweden)

    Maria Inés Genovese

    2009-12-01

    Full Text Available Polyphenolic compounds seem to be related to the health benefits produced by the cocoa due to their antioxidant properties. Cupuassu powder, prepared from Theobroma grandiflorum seeds, is a very promising cocoa powder substitute. In order to assess the potential health benefits of the cupuassu powder, a comparison was performed between cocoa, chocolate, and cupuassu powders in relation to the content of total phenolic compounds, flavonoids and DPPH scavenging capacity of methanolic extracts. Cupuassu "chocolates" (milk, dark, and white were also analyzed. Mineral, lipid, protein, and moisture determinations were made in cocoa and cupuassu powders and in cupuassu "chocolates". Results showed that the phenolic contents of cocoa and chocolate powders are more than three times higher than those of cupuassu powder; however, flavonoid contents were significantly lower. The DPPH scavenging capacity varied hugely among the different samples, from 0.5 (white cupuassu "chocolate" to 120 (cocoa powder μg of Trolox equivalent per 100 g (FW, and presented a significant correlation (r = 0.977 with the total phenolic contents but not with the flavonoid contents (r = -0.035.Os compostos polifenólicos têm sido implicados nos efeitos benéficos à saúde promovidos pelo cacau devido às suas propriedades antioxidantes. Cupuaçu em pó, preparado a partir de sementes de Theobroma grandiflorum, é um substituto promissor para o cacau em pó. Com a finalidade de verificar os benefícios potenciais para a saúde deste produto, foi efetuada uma avaliação do cacau e cupuaçu em pó, bem como de "chocolates" de cupuaçu, com relação ao conteúdo de compostos fenólicos, flavonóides e capacidade anti-radical livre dos extratos metanólicos. Os conteúdos de minerais, lipídeos, proteínas e umidade foram determinados em cacau e cupuaçu em pó, assim como nos "chocolates" de cupuaçu. Os resultados mostraram que os conteúdos de compostos fenólicos no cacau e no

  5. Effects of chocolate milk consumption on markers of muscle recovery following soccer training: a randomized cross-over study

    Directory of Open Access Journals (Sweden)

    Womack Christopher J

    2010-05-01

    Full Text Available Abstract Background The efficacy of chocolate milk (CM as a recovery beverage following a period of increased training duration (ITD was studied in intercollegiate soccer players. Methods 13 subjects completed one week of normal 'baseline' training followed by four days of ITD. After each day of ITD, subjects received either a high-carbohydrate (504 kcal; CHO: 122 g; 2 g Fat or isocaloric CM (504 kcal; 84 g CHO; 28 g Pro; 7 g Fat recovery beverage. Serum creatine kinase (CK, myoglobin (Mb, muscle soreness, fatigue ratings and isometric quadriceps force (MVC were obtained prior to ITD, and following 2- and 4-days of ITD. Performance tests (T-drill, vertical jump were performed within training sessions. Treatments were administered in a randomly counterbalanced protocol, and subjects repeated the procedures with the alternate beverage following a two-week washout period. Results Mean daily training time and HR increased (p -1 compared to CHO (431.6 ± 310.8 U·L-1. No treatment differences were observed for the performance tests. Conclusions Post-exercise CM provided similar muscle recovery responses to an isocaloric CHO beverage during four-days of ITD. Future studies should investigate if the attenuated CK levels observed with CM have functional significance during more demanding periods of training.

  6. AN ANALYSIS OF THE CHILDREN’S CHARACTERS IN ROALD DAHL’S NOVEL: CHARLIE AND THE CHOCOLATE FACTORY

    Directory of Open Access Journals (Sweden)

    Wan Syakira Meor Hissan

    2012-07-01

    Full Text Available Abstract: Children's literature or children's books particularly by Roald Dahl have been adapted into many films and have received overwhelming response from children all over the world. Unlike novels for the adults, children's books explore the conflicts and challenge the children's characters encounter in their everyday lives. In addition, the issue of morality and moral values are always associated with the children's books. Thus, this research aims to discuss morality by analysing the children's characters in Charlie and the chocolate factory (1964 by Roald Dahl. The main focus of this study is the children’s mature and immature morality that is potentially helpful to assist teachers and parents to be aware of the moral values highlighted in children’s books. Gibbs’ Revisionist Model is used in order to analyse the mature and immature morality of the children’s characters. This study adopts a textual analysis in order to reveal the children’s characters’ morality and the moral values arising from the texts. The findings intend to demonstrate that children's books, particularly this novel, is relevant to be used as a medium to promote moral values. Keywords: moral development, morality, moral knowledge and moral values

  7. A Comparison between Chocolate Milk and a Raw Milk Honey Solution’s Influence on Delayed Onset of Muscle Soreness

    Directory of Open Access Journals (Sweden)

    Andrew Hatchett

    2016-03-01

    Full Text Available This investigation sought to examine the effect that a chocolate milk solution (CMS and a raw milk solution (RMS had on lower extremity induced delayed onset of muscle soreness (DOMS. Twenty trained male participants completed a set of questionnaires, prior to completing a lower extremity DOMS protocol, to determine the level of discomfort and functional limitations. Once the DOMS protocol was completed, participants were randomly assigned to either the CM or RM group. Once assigned, participants ingested 240 mL of the respective solution and completed the same set of questionnaires immediately post, 24-, 48- and 72-h post DOMS protocol. Additionally, for 10 days post-ingestion participants were contacted to learn if any negative effects were experienced as a result of ingesting either solution. Both groups reported an increase in lower extremity discomfort at each data collection interval post-DOMS protocol (post, 24-, 48- and 72-h. Participants assigned to the RM group reported high discomfort post and a relative decline in discomfort from immediately post-DOMS protocol to 72-h post. The RMS group reported substantially less discomfort at 72-h when compared to the CMS group. Ingestion of a raw milk solution immediately post strength exercise can substantially reduce the level of self-reported discomfort associated with DOMS.

  8. Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map.

    Science.gov (United States)

    Morais, E C; Esmerino, E A; Monteiro, R A; Pinheiro, C M; Nunes, C A; Cruz, A G; Bolini, Helena M A

    2016-01-01

    The addition of prebiotic and sweeteners in chocolate dairy desserts opens up new opportunities to develop dairy desserts that besides having a lower calorie intake still has functional properties. In this study, prebiotic low sugar dairy desserts were evaluated by 120 consumers using a 9-point hedonic scale, in relation to the attributes of appearance, aroma, flavor, texture, and overall liking. Internal preference map using parallel factor analysis (PARAFAC) and principal component analysis (PCA) was performed using the consumer data. In addition, physical (texture profile) and optical (instrumental color) analyses were also performed. Prebiotic dairy desserts containing sucrose and sucralose were equally liked by the consumers. These samples were characterized by firmness and gumminess, which can be considered drivers of liking by the consumers. Optimization of the prebiotic low sugar dessert formulation should take in account the choice of ingredients that contribute in a positive manner for these parameters. PARAFAC allowed the extraction of more relevant information in relation to PCA, demonstrating that consumer acceptance analysis can be evaluated by simultaneously considering several attributes. Multiple factor analysis reported Rv value of 0.964, suggesting excellent concordance for both methods. PMID:26613361

  9. Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.

    Science.gov (United States)

    Miller, Kenneth B; Hurst, W Jeffrey; Flannigan, Nancy; Ou, Boxin; Lee, C Y; Smith, Nancy; Stuart, David A

    2009-10-14

    A survey of a broad range of chocolate- and cocoa-containing products marketed in the United States was conducted to provide a more detailed analysis of flavan-3-ol monomers, oligomers, and polymers, which can be grouped into a class of compounds called procyanidins. Samples consisted of the three or four top-selling products within the following six categories: natural cocoa powder, unsweetened baking chocolate, dark chocolate, semisweet baking chips, milk chocolate, and chocolate syrup. Composite samples were characterized for percent fat (% fat), percent nonfat cocoa solids (% NFCS), antioxidant level by ORAC, total polyphenols, epicatechin, catechin, total monomers, and flavan-3-ol oligomers and polymers (procyanidins). On a gram weight basis epicatechin and catechin content of the products follow in decreasing order: cocoa powder > baking chocolate > dark chocolate = baking chips > milk chocolate > chocolate syrup. Analysis of the monomer and oligomer profiles within product categories shows there are two types of profiles: (1) products that have high monomers with decreasing levels of oligomers and (2) products in which the level of dimers is equal to or greater than the monomers. Results show a strong correlation (R(2) = 0.834) of epicatechin to the level of % NFCS and also very good correlations for N = 2-5 oligomers to % NFCS. A weaker correlation was observed for catechin to % NFCS (R(2) = 0.680). Other analyses show a similar high degree of correlation with epicatechin and N = 2-5 oligomers to total polyphenols, with catechin being less well correlated to total polyphenols. A lesser but still good correlation exists between the calculated percent cacao (calcd % cacao) content, a proxy for percent cacao, and these same flavanol measures, with catechin again showing a lesser degree of correlation to calcd % cacao. Principal component analysis (PCA) shows that the products group discretely into five classes: (1) cocoa powder, (2) baking chocolate, (3) dark

  10. Formulação de "chocolate" de cupuaçu e reologia do produto líquido Formulation of cupuassu "chocololate" and rheology of liquid product

    Directory of Open Access Journals (Sweden)

    Suzana Caetano da Silva Lannes

    2002-12-01

    Full Text Available O "chocolate" de cupuaçu é um produto cujo processo de fabricação consiste na transformação das amêndoas de cupuaçu (sementes após o beneficiamento em um derivado com sabor, textura, odor e aparência semelhantes ao do chocolate elaborado com cacau. Este produto pode ser processado nas formas de pó e tabletes (meio amargo, ao leite e branco. O cupuaçu é um fruto cilíndrico, sendo que no seu interior possui sementes recobertas inteiramente por uma massa branca e bastante espessa. O presente trabalho apresenta formulações de "chocolates" de cupuaçu (meio amargo, ao leite e branco, em que a fase gordurosa se compõe de mistura de gordura de cupuaçu e manteiga de cacau, juntamente com parâmetros reológicos do produto líquido. Utilizaram-se os sensores vane e cilindro concêntrico para a determinação reológica. Os produtos obtidos apresentaram similaridades com chocolates tradicionais em aroma e nos parâmetros reológicos a 40 ºC, com maior maciez.Cupuassu "chocolate" is a product whose process of manufacture consists to transform cupuassu seeds (after fermentation, toasting and grinding in derived one with flavour, texture, odor and appearance similar to chocolate elaborated with cocoa. It could be processed as powder and tablets (semi sweet, milk and white types. Cupuassu is a cylindrical fruit, and in its interior there are seeds involved by a white and thick mass. This work intends to show formulations of cupuassu chocolates (semi sweet, milk and white types, where the fatty phase is blends of cupuassu fat and cocoa butter (1 to 5.9 %, and the flow behaviour of the product was evaluated using the vane and coaxial cylinder sensors at 40 ºC. The products obtained were very similar to the tablets of traditional chocolates in flavour and rheological parameters at 40 ºC, with flow properties of soft chocolate.

  11. Comparison of total phenolic content and antiradical capacity of powders and "chocolates" from cocoa and cupuassu Comparação entre o conteúdo de fenólicos totais e a capacidade antiradical de produtos de chocolate derivados de cacau e de cupuaçu

    OpenAIRE

    Maria Inés Genovese; Suzana Caetano da Silva Lannes

    2009-01-01

    Polyphenolic compounds seem to be related to the health benefits produced by the cocoa due to their antioxidant properties. Cupuassu powder, prepared from Theobroma grandiflorum seeds, is a very promising cocoa powder substitute. In order to assess the potential health benefits of the cupuassu powder, a comparison was performed between cocoa, chocolate, and cupuassu powders in relation to the content of total phenolic compounds, flavonoids and DPPH scavenging capacity of methanolic extracts. ...

  12. Modeling complex and multi-component food systems in molecular dynamics simulations on the example of chocolate conching.

    Science.gov (United States)

    Greiner, Maximilian; Sonnleitner, Bettina; Mailänder, Markus; Briesen, Heiko

    2014-02-01

    Additional benefits of foods are an increasing factor in the consumer's purchase. To produce foods with the properties the consumer demands, understanding the micro- and nanostructure is becoming more important in food research today. We present molecular dynamics (MD) simulations as a tool to study complex and multi-component food systems on the example of chocolate conching. The process of conching is chosen because of the interesting challenges it provides: the components (fats, emulsifiers and carbohydrates) contain diverse functional groups, are naturally fluctuating in their chemical composition, and have a high number of internal degrees of freedom. Further, slow diffusion in the non-aqueous medium is expected. All of these challenges are typical to food systems in general. Simulation results show the suitability of present force fields to correctly model the liquid and crystal density of cocoa butter and sucrose, respectively. Amphiphilic properties of emulsifiers are observed by micelle formation in water. For non-aqueous media, pulling simulations reveal high energy barriers for motion in the viscous cocoa butter. The work for detachment of an emulsifier from the sucrose crystal is calculated and matched with detachment of the head and tail groups separately. Hydrogen bonding is shown to be the dominant interaction between the emulsifier and the crystal surface. Thus, MD simulations are suited to model the interaction between the emulsifier and sugar crystal interface in non-aqueous media, revealing detailed information about the structuring and interactions on a molecular level. With interaction parameters being available for a wide variety of chemical groups, MD simulations are a valuable tool to understand complex and multi-component food systems in general. MD simulations provide a substantial benefit to researchers to verify their hypothesis in dynamic simulations with an atomistic resolution. Rapid rise of computational resources successively

  13. Estudio de factibilidad para el montaje de un parque agroindustrial del chocolate en el oriente del departamento de Antioquia: plan de negocio

    OpenAIRE

    Estrada Moreno, Alejandro

    2014-01-01

    Resumen ejecutivo: El desarrollo y la sostenibilidad social, económica y agroindustrial del país se soportará en los años futuros por la capacidad que tengan sus comunidades de construir proyectos que prospectivamente hagan énfasis en elementos de sostenibilidad ambiental, económica y social y con lineamientos de la gestión tecnológica y gerencial. La propuesta del estudio factibilidad de un parque Agroindustrial del Chocolate en el Oriente Antioqueño, proyecta muchos de estos elemento...

  14. Low-Cost Personalized Chocolate 3D Printing Platform%低成本个性化巧克力三维打印平台

    Institute of Scientific and Technical Information of China (English)

    童晶; 张洛声; 侯松林; 樊宇航; 李天群

    2015-01-01

    针对个性化巧克力加工难、制作成本高的问题,以三维扫描、三维打印为主导技术,结合嵌入式系统,设计并实现了一套个性化巧克力三维打印系统。基于 Kinect 深度相机及外围驱动电路搭载其水平移动旋转,实现了稳定的三维扫描功能;为了适应巧克力材料的打印并提高其打印精度和效果,重新设计了三维打印喷头、改进了温度控制、热床等模块;对捕获几何数据进行算法优化,显著提高了计算效率。实验结果表明,与国内外同类技术平台相比,文中系统有更高精度的制作效果,且该平台人机交互性友好,有良好的巧克力个性化定制功能。%Traditional chocolate customization is high-cost and skill-demanding. Based on 3D scanning and 3D printing technologies, with the help of embedded system, we designed and implemented an integrated personal-ized chocolate 3D printing system. Utilizing the depth camera of Microsoft Kinect and related driving circuit, our platform enhanced the stability of 3D scanning by controlling the translation and rotation of a Kinect. In order to accommodate the 3D printer to chocolate and thus to acquire better precision and effect, we redesigned the 3D printing head, and improved many modules such as temperature controlling and hot bed. The scanned geometry was optimized, which greatly improved the efficiency of the system. Comparing with similar commercial prod-ucts, experiments shows that this platform enjoys better 3D printing precision, more friendly man-machine inter-face and provides better service of chocolate customization.

  15. Clinical analysis of laparoscopic treatment for 46 cases of ovarian chocolate cysts%腹腔镜卵巢巧克力囊肿剥除术46例报告

    Institute of Scientific and Technical Information of China (English)

    魏庆英; 米建锋

    2012-01-01

    Objective;To explore the value of laparoscopy in the treatment of ovarian chocolate cysts. Methods: Ninety-two cases of patients with ovarian chocolate cysts from obstetrics and gynecology clinic were retrospectively anlysized from Jan. 2010 to Jans 2012. All patients randomly divided into laparoscopic group (46 cases) and laparotomy group (46 cases). There were 31 cases of bilateral ovarian chocolate cysts and 15 cases of unilateral ovarian chocolate cysts in laparoscopic group. 32 cases of bilateral ovarian chocolate cysts and 14 cases of unilateral ovarian chocolate cysts in laparotomy group. The number of ruptured cysts, operative time, blood loss, incision suture removal time and discharge time were observed. Results: Thirty-nine cases of ovarian chocolate cyst were rupture in laparoscopic group,chocolate cyst fluid spills,7 cases were complete stripping,mean operation time was (92 ± 16) min,blood loss was ( 50 ± 35 ) ml, incision suture removal time was ( 3 ± 1) days, discharge time was (3 ± 1) days. 40 cases of ovarian chocolate cyst were rupture,chocolate cyst fluid spills,6 cases of complete stripping .operation time was (90 ± 19) min,blood loss was (70 ±25) ml,Incision suture removal time was (6 ± 1) days,discharge time was (6 ± 1) days,the laparoscopic group and laparotomy group were compared between the cyststripped integrity and operation time,the difference was not statistically significant (P>0.05) ,bleeding,incision suture removal time and discharge time in the laparoscopic group was less than laparotomy group, the difference was significant ( P < 0. 05 ). Conclusions: Laparoscopic surgical treatment of ovarian chocolate cysts have less bleeding, less trauma and quick recovery after the operation. It was worth the clinical application.%目的:探讨腹腔镜手术治疗卵巢巧克力囊肿的应用价值.方法:回顾分析2010年1月至2012年1月92例卵巢巧克力囊肿患者的临床资料,随机分为腹腔镜组46例、开腹组46

  16. Stress orientation and fracturing during three-dimensional buckling: Numerical simulation and application to chocolate-tablet structures in folded turbidites, SW Portugal

    Science.gov (United States)

    Reber, J. E.; Schmalholz, S. M.; Burg, J.-P.

    2010-10-01

    Two orthogonal sets of veins, both orthogonal to bedding, form chocolate tablet structures on the limbs of folded quartzwackes of Carboniferous turbidites in SW Portugal. Structural observations suggest that (1) mode 1 fractures transverse to the fold axes formed while fold amplitudes were small and limbs were under layer-subparallel compression and (2) mode 1 fractures parallel to the fold axes formed while fold amplitudes were large and limbs were brought to be under layer-subparallel tension. We performed two- and three-dimensional numerical simulations investigating the evolution of stress orientations during viscous folding to test whether and how these two successive sets of fractures were related to folding. We employed ellipses and ellipsoids for the visualization and quantification of the local stress field. The numerical simulations show a change in the orientation of the local σ1 direction by almost 90° with respect to the bedding plane in the fold limbs. The coeval σ3 direction rotates from parallel to the fold axis at low fold amplitudes to orthogonal to the fold axis at high fold amplitudes. The stress orientation changes faster in multilayers than in single-layers. The numerical simulations are consistent with observation and provide a mechanical interpretation for the formation of the chocolate tablet structures through consecutive sets of fractures on rotating limbs of folded competent layers.

  17. Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis.

    Science.gov (United States)

    Fonseca, Fernando G A; Esmerino, Erick A; Filho, Elson R Tavares; Ferraz, Juliana P; da Cruz, Adriano G; Bolini, Helena M A

    2016-05-01

    Rapid sensory profiling methods have gained space in the sensory evaluation field. Techniques using direct analysis of the terms generated by consumers are considered easy to perform, without specific training requirements, thus improving knowledge about consumer perceptions on various products. This study aimed to determine the sensory profile of different commercial samples of chocolate ice cream, labeled as conventional and light or diet, using the "comment analysis" and "pivot profile" methods, based on consumers' perceptions. In the comment analysis task, consumers responded to 2 separate open questions describing the sensory attributes they liked or disliked in each sample. In the pivot profile method, samples were served in pairs (consisting of a coded sample and pivot), and consumers indicated the higher and lower intensity attributes in the target sample compared with the pivot. We observed that both methods were able to characterize the different chocolate ice cream samples using consumer perception, with high correlation results and configurational similarity (regression vector coefficient=0.917) between them. However, it is worth emphasizing that comment analysis is performed intuitively by consumers, whereas the pivot profile method showed high analytical and discriminative power even using consumers, proving to be a promising technique for routine application when classical descriptive methods cannot be used. PMID:26923040

  18. Incorporation of Tongkat Ali and Ginseng extracts from mass propagated roots derived from bioreactor technology as supplements in energy chocolate confectionery

    International Nuclear Information System (INIS)

    Tongkat Ali (Eurycoma longifolia) and Ginseng (Panax ginseng) are well known herbs among Asians and have been sought after by Europeans and others for the benefits to health, especially as aphrodisiac and nourishing stimulants. They have high antioxidant level and were reported to be used in the treatment of type II diabetes, as well as for sexual dysfunction in men. Since Tongkat Ali and Ginseng are difficult to cultivate and have a long cultivation period, the bioreactor technology is the alternative method to produce huge amount of raw materials for the herbal industry and continuous supply of standardized raw materials that is not affected by geographical and environmental factors, soil less and free from pesticides and other contaminants. Tongkat Ali and Ginseng extracts from mass propagated roots derived from bioreactor technology have similar profiles as extracts derived from normal cultivation. Liquid Chromatography-Mass Spectrometer (LC-MS) profiles showed presence of active compounds in the Tongkat Ali and Ginseng extracts from the mass propagated roots. Cytotoxicity test using the brine shrimp (Artemia salina Leach) lethality assay, revealed that higher concentration of Tongkat Ali and Ginseng extracts from mass propagated roots did not kill or affect the brine shrimps, implying that the extracts were safe for consumption. Incorporation of combination of Tongkat Ali and Ginseng total extracts from mass propagated roots derived from bioreactor technology energy chocolate confectionery was accepted by the panelists in sensory evaluation and showed that the chocolate product has good potential as a carrier besides beverages and capsules. (author)

  19. El lobo de fresa y el bosque de chocolate. Senel Paz y sus variaciones cinematográficas

    Directory of Open Access Journals (Sweden)

    Seguin, Jean Claude

    2011-04-01

    Full Text Available From his very first tale “Ne lui dis pas que je l’aime” to his latest work “Dans le ciel avec des diamands”, Senel Paz has never stopped going round a world peopled with characters who, from a tale to a film and from a film to a novel are forever in the making. David, Miguel, Diego etc. keep on resurfacing, in “Une fiancée pour David” as well as in the tale “le loup ......” which is the origin of Fraise et Chocolat. These “figuras en ‘constant’ evolucion” fit both written and filmed narratives. The frontiers between tale and film disintegrate and give way to a space where mixed types of characters can evolve: sometimes disembodied ink figures on paper, other times ghostlike silhouettes typical of the cinematographic screen. These progressively and constantly overlapping desires are forever keeping the boundaries between these different unfinished territories permeable and open.

    Desde su breve cuento “No le digas que la quieres” hasta su última obra En el cielo con diamantes (2007, Senel Paz no ha dejado de recorrer un mundo poblado de personajes que de un cuento a una película y de un film a una novela siempre están en devenir. David, Miguel, Diego, Vivian, Nancy, Ismael, etc. no dejan de resurgir tanto en Una novia para David, como en el cuento El Lobo, el bosque y el hombre nuevo que dio origen a Fresa y chocolate. Esas figuras constantemente en evolución se van amoldando a los relatos tanto escritos como filmados. Las fronteras entre cuento y película tienden así a borrarse dejando un lugar para formas mixtas de personajes, a veces sin cuerpo –las figuras de papel y tinta– a veces fantasmas –las siluetas de la pantalla cinematográfica. Estos deslices progresivos e incesantes de los deseos se abren continuamente hacia territorios inconclusos, porosos y continuamente abiertos.

  20. CSI-Chocolate Science Investigation and the Case of the Recipe Rip-Off: Using an Extended Problem-Based Scenario to Enhance High School Students' Science Engagement

    Science.gov (United States)

    Marle, Peter D.; Decker, Lisa; Taylor, Victoria; Fitzpatrick, Kathleen; Khaliqi, David; Owens, Janel E.; Henry, Renee M.

    2014-01-01

    This paper discusses a K-12/university collaboration in which students participated in a four-day scenario-based summer STEM (science, technology, engineering, and mathematics) camp aimed at making difficult scientific concepts salient. This scenario, Jumpstart STEM-CSI: Chocolate Science Investigation (JSCSI), used open- and guided-inquiry…

  1. Blood pressure is reduced and insulin sensitivity increased in glucose-intolerant, hypertensive subjects after 15 days of consuming high-polyphenol dark chocolate.

    Science.gov (United States)

    Grassi, Davide; Desideri, Giovambattista; Necozione, Stefano; Lippi, Cristina; Casale, Raffaele; Properzi, Giuliana; Blumberg, Jeffrey B; Ferri, Claudio

    2008-09-01

    Flavanols from chocolate appear to increase nitric oxide bioavailability, protect vascular endothelium, and decrease cardiovascular disease (CVD) risk factors. We sought to test the effect of flavanol-rich dark chocolate (FRDC) on endothelial function, insulin sensitivity, beta-cell function, and blood pressure (BP) in hypertensive patients with impaired glucose tolerance (IGT). After a run-in phase, 19 hypertensives with IGT (11 males, 8 females; 44.8 +/- 8.0 y) were randomized to receive isocalorically either FRDC or flavanol-free white chocolate (FFWC) at 100 g/d for 15 d. After a wash-out period, patients were switched to the other treatment. Clinical and 24-h ambulatory BP was determined by sphygmometry and oscillometry, respectively, flow-mediated dilation (FMD), oral glucose tolerance test, serum cholesterol and C-reactive protein, and plasma homocysteine were evaluated after each treatment phase. FRDC but not FFWC ingestion decreased insulin resistance (homeostasis model assessment of insulin resistance; P < 0.0001) and increased insulin sensitivity (quantitative insulin sensitivity check index, insulin sensitivity index (ISI), ISI(0); P < 0.05) and beta-cell function (corrected insulin response CIR(120); P = 0.035). Systolic (S) and diastolic (D) BP decreased (P < 0.0001) after FRDC (SBP, -3.82 +/- 2.40 mm Hg; DBP, -3.92 +/- 1.98 mm Hg; 24-h SBP, -4.52 +/- 3.94 mm Hg; 24-h DBP, -4.17 +/- 3.29 mm Hg) but not after FFWC. Further, FRDC increased FMD (P < 0.0001) and decreased total cholesterol (-6.5%; P < 0.0001), and LDL cholesterol (-7.5%; P < 0.0001). Changes in insulin sensitivity (Delta ISI - Delta FMD: r = 0.510, P = 0.001; Delta QUICKI - Delta FMD: r = 0.502, P = 0.001) and beta-cell function (Delta CIR(120) - Delta FMD: r = 0.400, P = 0.012) were directly correlated with increases in FMD and inversely correlated with decreases in BP (Delta ISI - Delta 24-h SBP: r = -0.368, P = 0.022; Delta ISI - Delta 24-h DBP r = -0.384, P = 0.017). Thus, FRDC

  2. A influência de coberturas comestíveis na aceitação sensorial e intenção de compra de bolos de chocolate The influence of edible coatings on sensory acceptance and purchase intention of chocolate cakes

    OpenAIRE

    Eduardo Henrique Miranda Walter; Luciana Cristina Brigatto Fontes; Cibele Cristina Osawa; Caroline Joy Steel; Yoon Kil Chang

    2010-01-01

    Este trabalho avaliou a influência da aplicação de coberturas comestíveis na aceitação sensorial e na intenção de compra de bolos de chocolate. Os tratamentos estudados foram: sem cobertura e sem embalagem; embalados em sacos de polipropileno; revestidos com coberturas à base de 10% de gelatina, 10% de gelatina com 10% de ácido esteárico, 10% de amido modificado, 18% de cera de carnaúba e fondant. Nos dias 1 e 3 de estocagem, os bolos com e sem coberturas foram avaliados quanto à aceitação da...

  3. Avaliação físico-química de bolo de chocolate com coberturas comestíveis à base de gelatina, ácido esteárico, amido modificado ou cera de carnaúba Physical and chemical evaluation of chocolate cake covered with gelatin, stearic acid, modified starch or "carnaúba" wax edible icing

    OpenAIRE

    Cibele Cristina Osawa; Luciana Cristina Brigatto Fontes; Eduardo Henrique Walter Miranda; Yoon Kil Chang; Caroline Joy Steel

    2009-01-01

    Coberturas comestíveis biodegradáveis são uma alternativa às embalagens sintéticas, que causam preocupações ambientais. Este trabalho avaliou o efeito de diferentes tipos de coberturas sobre propriedades físico-químicas de bolo de chocolate durante a estocagem, em comparação com bolo sem cobertura (CO) e bolo sem cobertura embalado em polipropileno (EMB). As seguintes coberturas foram aplicadas sobre os bolos: 10% gelatina (GE), 10% gelatina com 10% ácido esteárico (GE + AE), 18% cera de carn...

  4. A chocolate orange

    International Nuclear Information System (INIS)

    The rejection of the SSEB's application by East Lothian District Council for a rail spur and flask loading facility near Torness and adjacent to the main East Coast line precipitated the public inquiry held in Dunbar from October 23rd. The reporter made it clear that the inquiry was limited to the environs of the railhead and would not be allowed to encompass spent fuel transport. However, since the railhead's operations would include the movement of spent fuel in flasks, discussion of flask safety became a major feature of the inquiry. (author)

  5. Chocolate Key Cryptography

    Science.gov (United States)

    Bachman, Dale J.; Brown, Ezra A.; Norton, Anderson H.

    2010-01-01

    Cryptography is the science of hidden or secret writing. More generally, cryptography refers to the science of safeguarding information. Cryptography allows people to use a public medium such as the Internet to transmit private information securely, thus enabling a whole range of conveniences, from online shopping to personally printed movie…

  6. No certificate, no chocolate

    CERN Multimedia

    Computer Security Team

    2013-01-01

    Are you already ready to use “certificates” to log into CERN or to connect to the global “eduroam” wireless network? No, I am not talking about your birth certificate, medical certificates or academic certificates. I am referring to “certificates” used for authentication where you would usually use a password.   These digital certificates are a valid alternative to cumbersome passwords. Like the aforementioned personal certificates, a digital certificate is an official document that proves who you are or your qualifications. Your personal digital CERN certificate is tied to your digital identity at CERN. In that respect, a digital certificate is like a password. It is a credential that you must not share with anybody else! With your digital certificate, I can impersonate you and take over your mailbox, your web sessions and more… Digital certificates bind your digital identity to a public/private-key infrastructu...

  7. BISCOITO SABOR CHOCOLATE COM RESÃDUO DE SOJA, "OKARA": TESTE AFETIVO COM CRIANÇAS EM IDADE PRÉ-ESCOLAR

    OpenAIRE

    SILVIA FERREIRA LIMA CAVALHEIRO; CLAUDIA REGINA CANçADO SGORLON TININIS; OLGA LUISA TAVANO; MARCOS FRANQUI CUSTÓDIO; ELIZEU ANTONIO ROSSI; HELENA MARIA ANDRé BOLINI CARDELLO

    2009-01-01

    O resíduo de soja, conhecido como "okara", é um subproduto de baixo valor de mercado, mas é rico em proteínas com alto valor nutritivo, alta taxa de eficiência protéica, possui um ótimo perfil de aminoácidos essenciais e alta digestibilidade in vitro. Com o objetivo de estabelecer um bom aproveitamento do resíduo de soja, "okara" , foi elaborado um biscoito sabor chocolate contendo em sua formulação 39,6% de farinha de "okara" (base mistura de farinhas). O ...

  8. Development of a microbial population within a hot-drinks vending machine and the microbial load of vended hot chocolate drink.

    Science.gov (United States)

    Hall, A; Short, K; Saltmarsh, M; Fielding, L; Peters, A

    2007-09-01

    In order to understand the development of the microbial population within a hot-drinks vending machine a new machine was placed in a staff area of a university campus vending only hot chocolate. The machine was cleaned weekly using a detergent based protocol. Samples from the mixing bowl, dispense area, and drink were taken over a 19-wk period and enumerated using plate count agar. Bacillus cereus was identified using biochemical methods. Vended drinks were sampled at 0, 3, 6, and 9 min after vending; the hot chocolate powder was also sampled. Over the 1st 8 wk, a significant increase in the microbial load of the machine components was observed. By the end of the study, levels within the vended drink had also increased significantly. Inactivation of the automatic flush over a subsequent 5-wk period led to a statistically but not operationally significant increase in the microbial load of the dispense area and vended drink. The simple weekly clean had a significant impact on the microbial load of the machine components and the vended drink. This study demonstrated that a weekly, detergent-based cleaning protocol was sufficient to maintain the microbial population of the mixing bowl and dispense point in a quasi-steady state below 3.5 log CFU/cm2 ensuring that the microbial load of the vended drinks was maintained below 3.4 log CFU/mL. The microbial load of the drinks showed no significant changes over 9 min after vending, suggesting only spores are present in the final product. PMID:17995650

  9. Elaboração e análise sensorial de trufa isenta de lactose = Preparation and sensory analysis of a lactose-free chocolate truffle

    Directory of Open Access Journals (Sweden)

    Angélica Aparecida Maurício

    2010-01-01

    Full Text Available Desenvolveu-se uma ‘trufa de chocolate’ à base de soja, similar à trufa tradicional; apta aos intolerantes à lactose. Realizaram-se duas análises sensoriais, sendo a primeira um teste triangular onde se avaliaram as diferenças sensoriais entre a trufa à base de soja e uma tradicional. Pela escala Hedônica de nove pontos realizou-se a análise sensorial da trufa à base de soja, para estabelecer o seu ‘status afetivo’. Os atributos avaliados foram: cor, aroma de chocolate, sabor amargo, doçura, maciez e aceitação global. Participaram das analises 143 indivíduos, sendo 43 do teste triangular e 100 do teste de aceitação. O resultado do teste triangular foi submetido à análise da tabela de resultados, segundo Meilgaard et al. (1987, com 0,1% de significância e o do teste afetivo de aceitação, por percentual. Apenas 16 provadores não souberam identificar a trufa diferente no teste triangular. No teste de aceitação, 89% dos indivíduos deram nota superior a seis pontos para o atributo maciez. Em relação ao sabor amargo, 68% relataram gostar ligeiramente (seis a gostar muitíssimo (nove. Na variável aceitação global, 84% dos indivíduos deram notas superiores a seis na escala. Certamente, 42% dos indivíduos certamente comprariam a trufa de soja e 39% provavelmente comprariam demonstrando um índice de aceitação de 81% dos consumidores. Conclui-se que o produto elaborado obteve boa aceitação.This study developed a soy-based chocolate truffle, similar to the traditional truffle, appropriate for lactose-intolerant people. Two sensory analyses were done; the first was a triangular test in which the sensory differences between the soy truffle and a traditional one were evaluated. The sensory analysis of the soy-based truffle was done using the nine-point Hedonic scale, in order to establish its ‘affective status’. The analyzed attributes were: color, chocolate aroma, bitter taste, sweetness, softness and overall

  10. Processamento de achocolatado de cupuaçu por spray-dryer Cupuassu chocolate drink powder processed by spray-dryer

    Directory of Open Access Journals (Sweden)

    Suzana Caetano da Silva Lannes

    2003-03-01

    Full Text Available O achocolatado de cupuaçu é uma mistura do pó de cupuaçu, açúcar, aroma e outros ingredientes constantes da formulação. Este produto formulado foi processado por spray-dryer, gerando um produto seco, pulverizado e instantaneizado. O achocolatado acrescido de água (concentrado passa pelo spray-dryer formando glóbulos de pequeno diâmetro que são arrastados por uma corrente de ar quente. A rápida evaporação de líquido permite manter baixa a temperatura do ar na secagem, não afetando o produto. O pó de cupuaçu não dispersa prontamente em água devido ao seu conteúdo de óleo. Conseqüentemente, necessita-se de uma forma desengordurada para se obter instantaneização. A secagem por spray-dryer reúne as melhores condições de rendimento técnico em comparação com outros processos. Obtiveram rendimentos de processo acima de 20% e a instantaneização completa do produto.Cupuassu chocolate drink powder is a mixture of cupuassu powder, sugar, flavour and other ingredients of formulation. The product was processed by spray-dryer, leading a dry, pulverized and instantised product. The chocolate drink powder with water (concentrated pass through spray-dryer forming small diameter globules that are arrested by a hot air stream. The rapid evaporation allows keeping low temperature at drying air, and no affecting the product. The process is a set of better conditions of technique and economical efficiency in comparison to other process. Cupuassu powder does not disperse readily in water owing to its oil content. Consequently, a form of cocoa with the oil removed is needed to produce an acceptably instant drink. The results obtained were satisfactory, due to the complete instantisation of the product after processing.

  11. Multiple "buy buttons" in the brain: Forecasting chocolate sales at point-of-sale based on functional brain activation using fMRI.

    Science.gov (United States)

    Kühn, Simone; Strelow, Enrique; Gallinat, Jürgen

    2016-08-01

    We set out to forecast consumer behaviour in a supermarket based on functional magnetic resonance imaging (fMRI). Data was collected while participants viewed six chocolate bar communications and product pictures before and after each communication. Then self-reports liking judgement were collected. fMRI data was extracted from a priori selected brain regions: nucleus accumbens, medial orbitofrontal cortex, amygdala, hippocampus, inferior frontal gyrus, dorsomedial prefrontal cortex assumed to contribute positively and dorsolateral prefrontal cortex and insula were hypothesized to contribute negatively to sales. The resulting values were rank ordered. After our fMRI-based forecast an instore test was conducted in a supermarket on n=63.617 shoppers. Changes in sales were best forecasted by fMRI signal during communication viewing, second best by a comparison of brain signal during product viewing before and after communication and least by explicit liking judgements. The results demonstrate the feasibility of applying neuroimaging methods in a relatively small sample to correctly forecast sales changes at point-of-sale. PMID:27173762

  12. The Neuroprotective Effect of Dark Chocolate in Monosodium Glutamate-Induced Nontransgenic Alzheimer Disease Model Rats: Biochemical, Behavioral, and Histological Studies.

    Science.gov (United States)

    Madhavadas, Sowmya; Kapgal, Vijaya Kumar; Kutty, Bindu M; Subramanian, Sarada

    2016-01-01

    The vulnerability to oxidative stress and cognitive decline continue to increase during both normal and pathological aging. Dietary changes and sedentary life style resulting in mid-life obesity and type 2 diabetes, if left uncorrected, further add to the risk of cognitive decline and Alzheimer disease (AD) in the later stages of life. Certain antioxidant agents such as dietary polyphenols, taken in adequate quantities, have been suggested to improve the cognitive processes. In this study, we examined the effect of oral administration of dark chocolate (DC) containing 70% cocoa solids and 4% total polyphenol content for three months at a dose of 500 mg/Kg body weight per day to 17-month-old monosodium glutamate treated obese Sprague-Dawley rats, earlier characterized as a nontransgenic AD (NTAD) rat model after reversal of obesity, diabetes, and consequent cognitive impairments. The results demonstrated that DC reduced the hyperglycemia, inhibited the cholinesterase activity in the hippocampal tissue homogenates, and improved the cognitive performance in spatial memory related Barnes maze task. Histological studies revealed an increase in cell volume in the DC treated rats in the CA3 region of the hippocampus. These findings demonstrated the benefits of DC in enhancing cognitive function and cholinergic activity in the hippocampus of the aged NTAD rats while correcting their metabolic disturbances. PMID:26673833

  13. Efficacy of sucrose and milk chocolate product or dried porcine solubles to increase feed intake and improve performance of lactating sows.

    Science.gov (United States)

    Johnston, L J; Pettigrew, J E; Baidoo, S K; Shurson, G C; Walker, R D

    2003-10-01

    Two experiments were conducted to determine the voluntary feed intake and performance of lactating sows fed diets containing a sucrose/milk chocolate product (MCP) blend (Exp. 1) or dried porcine solubles (DPS; Exp. 2). Dried porcine solubles is a coproduct of heparin extraction from porcine small intestines. In Exp. 1, mixed-parity sows (n = 108) at two research centers were assigned to a corn-soybean-meal-based diet formulated to contain 0.9% total lysine or a similar diet that contained 4% sucrose and 2% MCP on an as-fed basis. Sows were allowed ad libitum access to dietary treatments from the day of farrowing until pigs were weaned at approximately 21 d postpartum. Diet had no significant effect on voluntary feed intake of sows during lactation, backfat depth, or postweaning interval to estrus, but it had variable effects on body weight changes. Inclusion of the sucrose/MCP blend in diets elicited a 2% improvement in litter weaning weight at one research center and a 6% depression in litter weaning weight at the other center (diet x research center, P lysine with 0, 1.5, or 3.0% added DPS. Sows were assigned to dietary treatments within research center, farrowing group, and parity at parturition. Dried porcine solubles tended to increase (P improve feed intake of lactating sows but had no significant influence on litter performance. PMID:14552374

  14. Faba Bean Can Adapt to Chocolate Spot Disease by Pretreatment with Shikimic and Salicylic Acids through Osmotic Adjustment, Solutes Allocation and Leaf Turgidity

    Directory of Open Access Journals (Sweden)

    Heshmat S. Aldesuquy

    2014-03-01

    Full Text Available This study investigated the effect of shikimic and salicylic acids at the concentrations of 0.4 and 0.7 mM, respectively, or their combination as phenolic compounds and Ridomil MZ at the concentration of 250 g/100 L as a fungicide on osmotic pressure (OP, solutes allocation, organic acids, inorganic ions and relative water content were quantified in Vicia faba leaves infected by Botrytis fabae. Pathogen induced noticeable decrease in osmotic pressure, total soluble sugar (TSS and inorganic osmolytes (i.e. Na+, K+, Ca2+, Mg2+ and Cl- while caused obvious increase in proline, total soluble nitrogen (TSN and organic acids (i.e. Keto and citric acids in water extract of the leaf of faba bean plants. Furthermore, pathogen caused marked decrease in relative water content (RWC of infected leaves and as a consequence the saturation water deficit (SWD was increased. Exogenous application of shikimic acid, salicylic acid or their combination could counteract the adverse effects of B. fabae on osmotic adjustment by inducing additional increase in proline, total soluble sugars, total soluble nitrogen and organic acids which in turn increase the osmotic pressure as well as relative water content in leaves of infected plants. Recovery of osmotic adjustment as well as leaf turgidity of infected host by using these chemical inducers may encourage the using of them as protective control means. The results of the present study showed also that the application of chemical inducers such as shikimic and salicylic acids or their interaction increased the resistance of Vicia faba against the chocolate spot disease.

  15. Efeito da "mancha-chocolate" nas características físico-químicas e químicas de frutos de abacaxizeiro-'Pérola'

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    BOTREL NEIDE

    2002-01-01

    Full Text Available A "mancha-chocolate" constitui-se de um novo problema surgido na cultura do abacaxi, cuja causa não foi ainda determinada. Caracteriza-se pelo escurecimento da polpa, tornando o fruto impróprio para a comercialização. A proposta desse trabalho foi caracterizar as transformações físico-químicas e químicas que ocorrem em um fruto afetado pela "mancha-chocolate" a fim de subsidiar futuras pesquisas. Estudaram-se frutos da cultivar Pérola, provenientes de Miranorte'- Tocantins, em quatro estádios de maturação (estádio 1- verde; estádios 2 e 3 -- intermediários; e o estádio 4- maduro. Todos os frutos foram cortados no sentido vertical, sendo posteriormente efetuada uma avaliação visual das lesões decorrentes da "mancha-chocolate", separando-se frutos afetados e aparentemente sadios. Os frutos afetados foram separados em três categorias: frutos com manchas fracas (MF, frutos com manchas moderadas (MM e frutos com manchas intensas (MI . Foram feitas as seguintes avaliações: teores de compostos fenólicos, polifenoloxidase, peroxidase, vitamina C, acidez titulável, sólidos solúveis, pH, açúcares totais, redutores e não redutores. Verificou-se que os sintomas da "mancha-chocolate" se intensificaram nos frutos mais maduros e caracterizavam-se por apresentar um aumento acentuado no teor de compostos fenólicos e maiores atividades para as enzimas polifenoloxidase e peroxidase, o que conferiu ao problema um distúrbio de natureza fisiológica. Menores teores de vitamina C e de açúcares totais também foram observados nos frutos com manchas severas, quando comparados aos frutos com manchas fracas e os aparentemente sadios.

  16. 巧克力中香兰素的快速分离柱高效液相色谱法测定%Determination of Vanillin in Chocolate by Rapid Column High Performance Liquid Chromatography

    Institute of Scientific and Technical Information of China (English)

    李海燕; 汤丹俞; 缪恩明; 贺宾; 施红林; 蔡继宝

    2009-01-01

    [Objective]The aim was to discuss the effect of using rapid column high performance liquid chromatography to determine vanillin in chocolate. [Method]The rapid column high performance liquid chromatography was used to determine vanillin in chocolate. [Result]40 ml 40% methanol were selected to extract vanillin from chocolate by ultrasonic for 10 min, then solid phrase extraction was applied for pre-separation. The vanillin was separated with ZORBAX Stable Bound (4.6×50 mm, 1.8 μm) C18 as stationary phase and methanol-water (35∶65) as mobile phase at flow-rate of 10 ml/min, and the detector was UV photodiode array detector. Under the chromatographic conditions, vanillin could reach baseline separation in 1.0 min. The sample standard recoveries were 98%-103% and the relative standard deviations were 0.46%-0.58%. The separation time could be shortened above 85% compared with conventional chromatograph. [Conclusion]The method was convenient and rapid, and the result was reliable, which provided method for rapid determination of vanillin in chocolate to some extent.%[目的]探讨快速分离柱高效液相色谱法测定巧克力中的香兰素的效果.[方法]采用快速分离柱高效液相色谱法测定巧克力中的香兰素.[结果]选用40%甲醇40 ml超声振荡10 min提取巧克力中的香兰素,然后用固相萃取预分离,以 ZORBAX Stable Bound (4.6×50 mm, 1.8 μm) C18为固定相,甲醇-水(35∶65)为流动相分离,流速为 10 ml/min,用紫外二极管矩阵检测器检测.在该色谱条件下,香兰素在1.0 min内可达到基线分离.样品的标准回收率为98%~103%,相对标准偏差为0.46%~0.58%.和常规色谱相比可缩短85%以上的分离时间.[结论]该方法简便快速,结果可靠,在一定程度上为巧克力中香兰素的快速测定提供了方法.

  17. 巧克力囊肿与囊性畸胎瘤的低场MRI鉴别诊断%Study on significance of low-field MRI in differential diagnosis of chocolate cyst and cystic teratoma

    Institute of Scientific and Technical Information of China (English)

    林建勤; 温运雄; 伍彩云; 彭森; 杨泽年

    2012-01-01

    Objective To study the significance of low - field MRI in differential diagnosis of chocolate cyst and cystic teratoma. Methods The data of low - field MRI findings in 10 cases of chocolate cyst and 6 cases of cystic teratoma confirmed by operation and pathological examination were retrospectively analyzed. Results It had been observed that the signal was suppressed in short time inversion recovery ( STIR ) sequence in 9 lesions of 13 chocolate cysts in 10 cases, and it was similar to fat in 6 cases of cystic teratoma. Conclusion The application of low - field MRI in differential diagnosis of chocolate cyst and cystic teratoma should be considered when the cystic mass in pelvic with short T1, long T2 and signal suppression in STIR sequence were observed. The differential diagnosis can be made with internal composition, the performance of enhanced examination and clinical characteristics.%目的 探讨巧克力囊肿与囊性畸胎瘤的低场MRI鉴别诊断.方法 收集10例巧克力囊肿与6例囊性畸胎瘤的低场MRI资料,进行回顾性分析,所有病例均经手术病理证实.结果 10例巧克力囊肿共13个病灶中有9个病灶在短时反转恢复(STIR)脂肪抑制序列出现信号抑制征象.与6例囊性畸胎瘤内脂肪成分在STIR脂肪抑制序列上表现类似.结论 在低场MRI上盆腔囊性占位中观察到短T1、长T2信号,STIR出现信号抑制现象时,就存在巧克力囊肿与囊性畸胎瘤的鉴别问题.综合分析病灶内部结构、增强扫描表现以及临床特点,可以作出鉴别诊断.

  18. A influência de coberturas comestíveis na aceitação sensorial e intenção de compra de bolos de chocolate The influence of edible coatings on sensory acceptance and purchase intention of chocolate cakes

    Directory of Open Access Journals (Sweden)

    Eduardo Henrique Miranda Walter

    2010-06-01

    Full Text Available Este trabalho avaliou a influência da aplicação de coberturas comestíveis na aceitação sensorial e na intenção de compra de bolos de chocolate. Os tratamentos estudados foram: sem cobertura e sem embalagem; embalados em sacos de polipropileno; revestidos com coberturas à base de 10% de gelatina, 10% de gelatina com 10% de ácido esteárico, 10% de amido modificado, 18% de cera de carnaúba e fondant. Nos dias 1 e 3 de estocagem, os bolos com e sem coberturas foram avaliados quanto à aceitação da cor, aroma, sabor, textura e aceitação global, além da intenção de compra. Os bolos recobertos com fondant foram os mais bem aceitos nos atributos avaliados, apresentando elevada intenção de compra. Os bolos com as demais coberturas apresentaram uma aceitação similar aos bolos controle não recobertos, com e sem embalagem. No entanto, sua intenção de compra ficou abaixo do desejável. As coberturas eram perceptíveis sensorialmente e não conferiram características próximas às do fondant, provavelmente frustrando os provadores, que esperavam bolos com coberturas/recheios mais ricos. Apesar disto, todas as coberturas avaliadas apresentaram desempenho similar à embalagem na manutenção da textura dos bolos.This study evaluated the influence of the application of edible coatings in the sensory acceptance and purchase intention of chocolate cakes. The treatments studied were: without coating or packaging; packed in polyethylene bags; covered with coatings based on 10% gelatin, 10% gelatin with 10% stearic acid, 10% modified starch, 18% "carnaúba" wax, and fondant. On days 1 and 3 of storage, the cakes with and without coatings were evaluated in terms of color, aroma, flavor, texture and global acceptance, as well as purchase intention. The cakes covered with fondant presented the greatest acceptance for the attributes evaluated and a high purchase intention. The cakes with the other coatings presented a similar acceptance to the

  19. 巧克力样品中反式脂肪酸含量的测定%Determination of Trans Fatty Acids Content in Chocolate by Using Gas Chromatography

    Institute of Scientific and Technical Information of China (English)

    张红; 杨保刚; 符昌雨

    2014-01-01

    采用气相色谱内标法,对20个巧克力样品中的反式脂肪酸含量进行测定分析。试验结果表明,以代可可脂为主要原料的巧克力样品中,反式脂肪酸含量范围在未检出至4.96%之间。以可可脂为主要原料的巧克力样品中,反式脂肪酸含量范围在未检出至0.844%之间。所测定的巧克力样品中反式脂肪酸以反十八碳一烯酸为主。%The contents of trans fatty acids ( TFA) in twenty samples of chocolate were determined by gas chromatography internal standard method in the present study .The esults showed that the samples with cocoa butter replace as the main raw material TFA content was ND ~4.96%,while the samples with cocoa butter as the main raw material ,the TFA content was ND~0 .844%.The trans C18:1 was the most in TFA in chocolate we tested .

  20. Perfil sensorial e aceitação de bebida láctea achocolatada Sensory profile and acceptance of milk chocolate beverage

    Directory of Open Access Journals (Sweden)

    Sérgio Bertelli Pflanzer

    2010-06-01

    Full Text Available O perfil sensorial de bebida láctea achocolatada foi obtido por meio da Análise Descritiva Quantitativa (ADQ, utilizando três marcas comerciais do produto. Doze termos descritivos foram desenvolvidos por uma equipe de provadores selecionados e treinados, que geraram também a definição de cada termo e as amostras referência. Os resultados foram submetidos à ANOVA, teste de Tukey e Análise de Componentes Principais. A bebida láctea achocolatada da marca A caracterizou-se por apresentar maior intensidade de doçura, aroma e sabor de caramelo, enquanto as características predominantes da marca B foram a cor marrom, viscosidade e arenosidade muito intensos. O produto da marca C diferiu dos demais por apresentar maior aroma e sabor de leite. Foi também realizado um teste de aceitação para avaliar as amostras de uma forma global, quanto a intensidade do ideal de doçura e a intenção de compra. Todas as marcas apresentaram boa aceitabilidade global, não apresentando diferença significativa entre si, assim como a intenção de compra. O teste com o consumidor indicou que a amostra B apresentou intensidade de doçura ideal.The sensory profile of three commercial brands of milk chocolate beverage was obtained using the Quantitative Descriptive Analysis (QDA. Twelve descriptive terms, their definitions, and reference samples were generated by a selected and trained panel. The statistical analysis included the Analysis of Variance (ANOVA, Tukey's Test for means, and Principal Component Analysis (PCA. Brand A showed strong sweetness taste, aroma, and caramel flavor, whereas the predominant characteristics of brand B were the brown color, viscosity, and very intense sandiness. Brand C differed from the others for presenting stronger aroma and milk flavor. An acceptance test was also performed to evaluate the samples thoroughly in terms of the intensity of the ideal sweetness and buying intention. All brands presented high acceptability, and

  1. Observações sôbre as manchas ferruginosas internas (chocolate, em tubérculos de batatinha Observations on the internal brown spot of irish potatoes

    Directory of Open Access Journals (Sweden)

    O. J. Boock

    1955-01-01

    Full Text Available É comum observar-se, em diferentes variedades de batatinha (Solanum tuberosum L., principalmente quando cultivadas no chamado "período das águas", setembro-fevereiro , a presença de manchas ferruginosas no interior dos tubérculos, vulgarmente conhecidas pela denominação de "chocolate". Com a finalidade de constatar qual a região da batatinha onde4 elas se localizam, e de correlacionar a presença das manchas aos característicos externo* tais como aspereza da película, presença de brotos novos necrosados e, ainda, com o tamanho e forma dos tubérculos, foram feitas observações em diversas variedades e em clones criados no Instituto Agronômico.Observations were made with standard varieties and new clones of Irish potatoes (Solatium tuberosum L. to determine the localization of internal brown spots ("Chocolate" disease in the tubers. This disease is considered to be of physiological origin, and an attempt was made to correlate the internal brown spots with external characteristics of the tubers, such as size, shape, roughness of skin, and the presence of necrosis in young sprouts. The following results were obtained : a the presence of internal brown spots appears to be closely related to the variety and weather conditions during the growing season ; varieties such as Konsuragis and Ultimus give high percentages of internal brown spots when grown in the socalled rainy season (September to February. They do not show these symptoms in the dry season (March to August or under well controlled irrigation ; b internal brown spots have been found to appear more frequently in the apex and middle of the tubers than in their base; c a high correlation between rough skin and the presence of the disease in the tubers was noticed for varieties that have a tendency to show internal brown spots ; this was noticed even in case of tubers that due to unfavorable weather conditions showed two distinct phases of growth, one with a rough skin and the

  2. Avaliação físico-química de bolo de chocolate com coberturas comestíveis à base de gelatina, ácido esteárico, amido modificado ou cera de carnaúba Physical and chemical evaluation of chocolate cake covered with gelatin, stearic acid, modified starch or "carnaúba" wax edible icing

    Directory of Open Access Journals (Sweden)

    Cibele Cristina Osawa

    2009-03-01

    Full Text Available Coberturas comestíveis biodegradáveis são uma alternativa às embalagens sintéticas, que causam preocupações ambientais. Este trabalho avaliou o efeito de diferentes tipos de coberturas sobre propriedades físico-químicas de bolo de chocolate durante a estocagem, em comparação com bolo sem cobertura (CO e bolo sem cobertura embalado em polipropileno (EMB. As seguintes coberturas foram aplicadas sobre os bolos: 10% gelatina (GE, 10% gelatina com 10% ácido esteárico (GE + AE, 18% cera de carnaúba (CE, 10% amido modificado (AM e fondant (FO. Os bolos foram avaliados durante 10 dias de estocagem. FO e EMB apresentaram menor perda de massa, enquanto todos os demais tratamentos apresentaram valores superiores a CO. GE, GE + AE e EMB apresentaram a menor redução da atividade de água, enquanto CE e CO apresentaram a maior redução. As superfícies dos bolos recobertos estavam mais duras que as de CO e EMB. Os maiores valores para dureza e mastigabilidade foram encontrados para CE e CO e os menores, para EMB, GE e GE + AE. Em relação à cor, GE + AE foi diferente dos demais tratamentos, devido à presença do ácido esteárico. Os resultados indicam que a perda de massa dos bolos pode ser atribuída também à perda de água das coberturas.Biodegradable edible icing or frosting is an alternative to synthetic packaging that causes environmental concerns. This work evaluated the effect of different types of frosting on the physical-chemical properties of chocolate cake during storage in comparison to cakes without icing or frosting (C and cakes without frosting packed in polypropylene (CP. The following frostings were applied to the cakes: 10% gelatin (GE, 10% gelatin with 10% stearic acid (GE+SA, 18% "carnaúba" wax (CW, 10% modified starch (MS, and fondant (FO. The cakes were analyzed during 10 days of storage. FO and CP presented the lowest mass loss while all other treatments presented higher values than C. GE, GE+SA, and CP presented

  3. FRESA Y CHOCOLATE: EL LENGUAJE

    Directory of Open Access Journals (Sweden)

    CARLOS PAZ

    1997-01-01

    Full Text Available Se analiza el léxico y fraseología utilizados por los personajes principales del filme: Diego, homosexual y cristiano entregado a la cultura; David, militante de la Juventud Comunista; Miguel, revolucionario extremista y homofóbico; y Nancy, mujer libertina que centra su supervivencia en el mercado negro. El autor se detiene en el estudio de algunos parlamentos puestos por el guionista en boca de estos personajes para lograr una acertada caracterización e intenta darle interpretación lógica y coherente a las connotaciones presentes en dichos parlamentos

  4. High-Performance Composite Chocolate

    Science.gov (United States)

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

    2013-01-01

    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…

  5. Avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados Chemical evaluation of cocoa substitutes and study of formulated chocolate drink powder

    Directory of Open Access Journals (Sweden)

    Magda Leite Medeiros

    2009-06-01

    Full Text Available O cacau em pó é obtido a partir da pasta de cacau preparada com sementes que passaram pelos processos de fermentação, secagem, torrefação, moagem e prensa (para separação da manteiga de cacau, podendo ser utilizado em formulações de achocolatados que além de cacau em pó são produzidos com: açúcar, aroma e outros ingredientes constantes da formulação. Nos países líderes de produção, o preço do cacau é afetado pelo clima, pragas e fatores políticos. Substitutos de cacau são substâncias que podem entrar na formulação de produtos que utilizam cacau em pó para substituí-lo parcial ou totalmente, com a finalidade de diminuição do preço do produto final, garantia de qualidade dos produtos dependentes de cacau na entressafra ou mesmo na possível ausência do cacau em pó no mercado. Os substitutos escolhidos para avaliação foram: farinha tostada de alfarroba, cupuaçu em pó, composto da semente de cacau e aromas. Os objetivos foram: avaliar quimicamente (composição centesimal e teor de metilxantinas os substitutos de cacau e sensorialmente, sob a forma de achocolatados. Concluiu-se que os produtos analisados apresentam diferentes propriedades químicas daquelas do cacau, sendo que os aromas foram preferidos nos testes sensoriais.Cocoa powder is obtained from cocoa paste. It is prepared with fermented, dried, toasted, grinded and pressed beans (to separate cocoa butter. It can be used to produce chocolate powders, which contains cocoa powder, sugar, chocolate flavor and other ingredients. In the major producing countries, the price of cocoa by-product is affected by the climate, plagues and political factors. Cocoa substitutes are substances that can total or partially substitute cocoa powder in the formulation of different products with the purpose of reducing the final price, guaranteeing the quality in the off season or even during a possible short availability of cocoa powder in the market. The substitutes

  6. Improving iron deficiency anemia with orange juice and iron carried in chocolate%橙汁与巧克力载体铁剂改善缺铁性贫血的实验

    Institute of Scientific and Technical Information of China (English)

    雷蕾; 罗海吉; 邓红; 朱航; 张守华

    2006-01-01

    BACKGROUND: Iron deficiency anemia (IDA) is one of the highest incidence nutritional-deficiency diseases all over the world; especially infants and children are the main group. IDA presently becomes one of the most important nutritional problems to be solved.OBJECTIVE: To observe the effect of chocolate carrier and orange juice on recovery of IDA model rats.DESIGN: Randomized controlled animal study.SETTING: Laboratory of Nutrient and Food Hygiene, School of Public Health and Tropical Medicine, Southern Medical University.MATERIALS: The experiment was carried out in the Laboratory of Nutri ent and Food Hygiene, School of Public Health And Tropiacal Medicine, Southern Medical University from March to June 2006. A total of 60 healthy SD rats of clean grade were provided by Animal Center of Southern Medical University (certification: 2002-009 2005A047). METHODS: ① Establishment of IDA models: Among them, 20 rats of half genders were randomly selected toregard as control group, and other 40 were regarded as model group. Rats in control group were fed with rou tinefeed and drank freely. Rats in model group were fed with AOAC-modi fied low-dosage iron feeds to establish IDA models by blooding at caudal vein. Three weeks later, average concentration of ferrohemoglobin in model group was decreased to about 90 g/L, and this suggested that model estab lishment was successful. Ten rats of half genders in each group were ran domly sacrificed. Pre-experiment and 3 weeks of post-experiment, rats were weighed to measure concentration of ferrohemoglobin with hemoglobin cyanide (HiCN) technique, red blood cell count (RBC, direct method), serum iron (microparticle chemiluminescent immunoassa y and related kit) and concentration of serum transferrin receptor (STFR, ELISA method and related kit). ② Recovery test: Other 10 rats in control group were regarded as normal control group, and they were fed with routine feed and drank freely. The rest 30 rats of half genders in model

  7. Interaction Between Early San Andreas Strike-Slip Faulting and Extensional Tectonism in the Chocolate Mountains: A Prologue to Growth of the Salton Trough Along the Plate Boundary in Southern California

    Science.gov (United States)

    Powell, R. E.; Fleck, R. J.

    2008-12-01

    The Chocolate Mountains (CM) along the NE margin of the southern Salton Trough (ST) lie NE of the post-5- Ma San Andreas fault (SAF) and SW of the early and middle Miocene Clemens Well-Fenner-San Francisquito strand (CW-F-SF) of the SAF system. The CM are a highly extended terrain that evolved during the late Oligocene-middle Miocene and is bounded by the CW fault. Constrained by reconstruction of a compelling array of paleogeologic patterns, the approximately 300 km displacement on the SAF NW of the Garlock fault is distributed to the SE on the SAF (ca 160 km, 0 to 5 Ma), San Gabriel fault (ca 40 km, 0-5 to 12 Ma), and CW-F-SF fault (ca 100 km, 13 to 17-22 Ma). The youngest rocks yet shown to be offset 300 km in southern CA are basalts in the Diligencia and Plush Ranch formations, as young as 22 Ma. Lack of evidence for a large-displacement dextral fault in AZ on-trend with the CW fault requires the existence of a tectonic mechanism for absorbing its dextral displacement to the SE. Structure in the CM manifests late Oligocene-middle Miocene extensional tectonism that culminated in exhumation of Orocopia Schist by tectonic denudation. In its early stages, tectonism was accompanied by sedimentation and by voluminous magma-generation producing a batholithic-to-volcanic edifice. The principal structural feature is a complexly faulted, NW-trending array of en echelon antiforms that runs the length of the range and continues SE into AZ and NW into the Orocopia Mts. In the anticlinorium core, Orocopia Schist is intruded by a late Oligocene composite batholith of mafic to felsic plutons. A succession of tectonic plates separated by detachment faults overlies the schist and plutons. The structurally lowest fault is ductile and juxtaposes mylonite against the schist. Three higher faults, all brittle, vertically stack plates of (1) Mesozoic orthogneiss, (2) little deformed Triassic and Jurassic plutonic rocks, Proterozoic gneiss and anorthosite, and dacitic to rhyolitic late

  8. Skład kwasów tłuszczowych i twardość czekolad gorzkich o różnej zawartości miazgi kakaowej = Fatty acid composition and hardness of dark chocolates with different content of cacao mass

    OpenAIRE

    Taradejna, Renata; Roszkowska, Beata; Parzych, Magdalena

    2015-01-01

    Taradejna Renata, Roszkowska Beata, Parzych Magdalena. Skład kwasów tłuszczowych i twardość czekolad gorzkich o różnej zawartości miazgi kakaowej = Fatty acid composition and hardness of dark chocolates with different content of cacao mass. Journal of Education, Health and Sport. 2015;5(9):141-148. ISSN 2391-8306. DOI 10.5281/zenodo.30109 http://dx.doi.org/10.5281/zenodo.30109 http://ojs.ukw.edu.pl/index.php/johs/article/view/2015%3B5%289%29%3A141-148 https://pbn.nau...

  9. Avaliação microbiológica, físico-química e das condições de fabricação de bombom de chocolate com recheio de frutas
    Microbiological and physical-chemical evaluation and manufacturing conditions of chocolate candies filled with fruits

    Directory of Open Access Journals (Sweden)

    L. F. H. LOURENÇO

    2010-11-01

    Full Text Available

    RESUMO: Neste trabalho foram avaliadas as condições microbiológicas (Coliformes a 45ºC, Estafilococos coagulase positiva, Salmonella sp., bactérias mesófilas, bolores e leveduras, a composição o valor calórico de bombons de chocolate com recheios de cupuaçu, coco e castanha do Brasil, produzidos na cidade de Belém (PA. Foram analisadas quatro amostras de produção industrial e três de produção caseira. Aplicou-se a lista de verificação sanitária, para avaliar os aspectos higiênico-sanitárias de dois dos estabelecimentos produtores de bombom estudados. Não foi detectada a presença de Salmonella sp e Estafilococus coagulase positiva em nenhum dos bombons avaliados, porém foi detectada presença de coliformes a 45ºC nos bombons de produção caseira. A presença de bactérias aeróbias mesófilas e de bolores e leveduras na produção industrial e na produção caseira indicou deficiência na higienização durante a produção dos bombons. Todas as formulações apresentaram alto valor calórico. O estabelecimento de produção industrial obteve 67,0% dos itens em conformidade, enquanto o estabelecimento de produção caseira alcançou apenas 35,6% de conformidade.

  10. I chocolate you = maailm estetiseeritakse / Askur Alas

    Index Scriptorium Estoniae

    Alas, Askur, 1973-

    2007-01-01

    Vene-ameerika kunstniku ja uusmeedia teoreetiku Lev Manovich'i eluloolisi andmeid, tema tegevusest. Infotehniliste vahendite estetiseerimise trendist. Mobiiltelefonide disaini muutumisest. Lev Manovich viibis Tallinna ülikoolis interaktiivse meedia ja teadmuskeskkondade magistriprogrammi kutsel

  11. Teaching Is Like a Box of Chocolates

    Science.gov (United States)

    Phillips, Theresa

    2009-01-01

    While every child has individual needs, living in poverty further compounds the issues many students bring to school. This reality was brought home to the author in a way that compelled her to take a hard look at her approach to teaching. What started her reflection was a professional development experience on understanding poverty. The principal…

  12. Pass the Chocolate: Planning with Teachers

    Science.gov (United States)

    Kimmel, Sue C.

    2013-01-01

    With all the discourse in school librarianship about collaboration, there is surprisingly little discussion of teacher planning. For teachers, planning is the taken-for-granted work necessary for teaching. Planning focuses on various increments of time, ranging from a single lesson to a day, a week, a grading term, and a school year. Teacher…

  13. Microbiology: Mixing Wine, Chocolate, and Coffee.

    Science.gov (United States)

    Goddard, Matthew R

    2016-04-01

    Yeasts associated with cocoa and coffee beans are genetically distinct. These populations have been created through the migration and mixing of populations associated with vineyards, trees in America, and the ancestral seat of this species in Far East Asia. PMID:27046811

  14. Caracterização tecnológica de sobremesas lácteas achocolatadas cremosas elaboradas com concentrado protéico de soro e misturas de gomas carragena e guar Technological characterization of creamy chocolate dairy desserts prepared with whey protein concentrate and a mixture of carrageenan and guar gum

    OpenAIRE

    Patrícia Hideko Lemos Nikaedo; Florence Franco Amaral; Ana Lúcia Barretto Penna

    2004-01-01

    O consumo de sobremesas lácteas tem apresentado importante crescimento nesta última década, justificado pelo progresso tecnológico em ingredientes e processos. Neste trabalho efetuou-se a caracterização físico-química e sensorial de sobremesas lácteas achocolatadas cremosas, nas quais o concentrado protéico de soro - CPS (3,0; 2,0 e 1,0%) foi usado com o leite em pó integral (5,0; 6,0 e 7,0%), carragena (0,05; 0,15 e 0,25%), goma guar (0,25; 0,15 e 0,05%), chocolate em pó (2,8%), açúcar (11,5...

  15. Elaboração e análise sensorial de trufa isenta de lactose - DOI: 10.4025/actascihealthsci.v32i1.5439 Preparation and sensory analysis of a lactose-free chocolate truffle - DOI: 10.4025/actascihealthsci.v32i1.5439

    Directory of Open Access Journals (Sweden)

    Andressa Sanches Trentinalha

    2009-12-01

    Full Text Available Desenvolveu-se uma ‘trufa de chocolate’ à base de soja, similar à trufa tradicional; apta aos intolerantes à lactose. Realizaram-se duas análises sensoriais, sendo a primeira um teste triangular onde se avaliaram as diferenças sensoriais entre a trufa à base de soja e uma tradicional. Pela escala Hedônica de nove pontos realizou-se a análise sensorial da trufa à base de soja, para estabelecer o seu ‘status afetivo’. Os atributos avaliados foram: cor, aroma de chocolate, sabor amargo, doçura, maciez e aceitação global. Participaram das analises 143 indivíduos, sendo 43 do teste triangular e 100 do teste de aceitação. O resultado do teste triangular foi submetido à análise da tabela de resultados, segundo Meilgaard et al. (1987, com 0,1% de significância e o do teste afetivo de aceitação, por percentual. Apenas 16 provadores não souberam identificar a trufa diferente no teste triangular. No teste de aceitação, 89% dos indivíduos deram nota superior a seis pontos para o atributo maciez. Em relação ao sabor amargo, 68% relataram gostar ligeiramente (seis a gostar muitíssimo (nove. Na variável aceitação global, 84% dos indivíduos deram notas superiores a seis na escala. Certamente, 42% dos indivíduos certamente comprariam a trufa de soja e 39% provavelmente comprariam demonstrando um índice de aceitação de 81% dos consumidores. Conclui-se que o produto elaborado obteve boa aceitação.This study developed a soy-based chocolate truffle, similar to the traditional truffle, appropriate for lactose-intolerant people. Two sensory analyses were done; the first was a triangular test in which the sensory differences between the soy truffle and a traditional one were evaluated. The sensory analysis of the soy-based truffle was done using the nine-point Hedonic scale, in order to establish its ‘affective status’. The analyzed attributes were: color, chocolate aroma, bitter taste, sweetness, softness and overall

  16. A Study on Multimodal Metaphor in TV Commercials—Based on a Dove Chocolate Advertisement%电视广告中的多模态隐喻分析——以德芙巧克力广告为例

    Institute of Scientific and Technical Information of China (English)

    雷荣; 覃修桂

    2015-01-01

    Multimodal metaphor theory is a new stage of conceptual metaphor theory development .Based on this theory , taking a Dove chocolate advertisement as an example , this paper analyzes how different modes display multimodal metaphors and further concludes distinctive features of multimodal metaphors , and explores the diversity of source domains from the perspective of advertising designers' intentionality of metaphorical highlighting .In constructing metaphor , designers should use various modes and intentionally choose the source domain according to the unique features of products so as to achieve their positive appeal .%多模态隐喻理论是概念隐喻理论发展的新阶段. 该文基于多模态隐喻理论, 选取德芙巧克力广告为语料, 分析各模态如何呈现多模态隐喻, 从而归纳出其特征特点, 并从广告设计者隐喻聚焦的意向性来分析源域的 "多元性". 在施喻时, 设计者应综合运用多种模态并根据产品的特点有意向地选择源域, 以实现产品的正面诉求.

  17. Walking into the “Chocolate Town”of Guangzhou under a Pious Religious Belief-A Primary Investigation into African Church Music%走进虔诚宗教信仰下的广州“巧克力城”--非洲人教堂音乐生活初探

    Institute of Scientific and Technical Information of China (English)

    马成城

    2014-01-01

    生活在广州的非洲人有很大一部分都来自尼日利亚的伊博( Igbo)族,并且他们几乎有着同样的宗教信仰---基督教。这些非洲人在广州的基督教礼拜形式大致有三种,而不同的礼拜形式又带来了不同的基督教音乐。宗教信仰在这座“巧克力城”当中有着重要作用和影响,而音乐作为基督教崇拜仪式中必不可少的部分,对他们具有极为特殊的意义。%A large portion of Africans living in Guangzhou come from the tribe of Igbo of Nigeria , who have almost the same religious belief-Christianism .They have three forms of liturgy , and differ-ent forms bring about different Christian music .As the religious belief has played an important part in the “chocolate town” and exerts a big influence upon the people there , music is of an extremely special significance to them as an essential part of worship in Christianism .

  18. Caracterização tecnológica de sobremesas lácteas achocolatadas cremosas elaboradas com concentrado protéico de soro e misturas de gomas carragena e guar Technological characterization of creamy chocolate dairy desserts prepared with whey protein concentrate and a mixture of carrageenan and guar gum

    Directory of Open Access Journals (Sweden)

    Patrícia Hideko Lemos Nikaedo

    2004-09-01

    Full Text Available O consumo de sobremesas lácteas tem apresentado importante crescimento nesta última década, justificado pelo progresso tecnológico em ingredientes e processos. Neste trabalho efetuou-se a caracterização físico-química e sensorial de sobremesas lácteas achocolatadas cremosas, nas quais o concentrado protéico de soro - CPS (3,0; 2,0 e 1,0% foi usado com o leite em pó integral (5,0; 6,0 e 7,0%, carragena (0,05; 0,15 e 0,25%, goma guar (0,25; 0,15 e 0,05%, chocolate em pó (2,8%, açúcar (11,5% e sorbato de potássio (0,08%. Os resultados mostram que é viável utilizar o CPS em substituição ao leite em pó, oferecendo um produto com menores teores de gordura e de sólidos totais, e maior teor de proteínas. O produto apresentou melhor qualidade nutricional, além da redução calórica, favorecendo seu consumo por pessoas preocupadas com a saúde. A sobremesa elaborada com 1,00% de CPS, 7,00% de leite em pó, 0,05% de carragena e 0,25% de goma guar foi considerada a melhor pelos provadores, com aceitabilidade acima do valor 4 (bom.The consumption of dairy desserts has boomed in the last few decades, due to the technological progress in the development of ingredients and processes. In this study the physicochemical and sensory characterization of creamy chocolate dairy desserts were carried out. Whey powder concentrate - WPC (3.0; 2.0 and 1.0% was used with whole milk powder (5.0; 6.0 and 7.0%, carrageenan (0.05; 0.15 and 0.25%, guar gum (0.25; 0.15 and 0.05%, cocoa powder (2.8%, sugar (11.5% and potassium sorbate (0.08%, according to the trial. The results showed that it is possible to use WPC, replacing whole milk powder, and therefore creating a product with low fat and total solids, and high protein content. The final product presented better nutritional quality, besides reduced caloric value, which favors the consumption by people concerned with health. The experimental dairy dessert prepared with 1.00% WPC, 7.00% whole milk

  19. Avaliação sensorial e reológica de uma bebida achocolatada elaborada a partir de extrato hidrossolúvel de soja e soro de queijo =Sensorial and rheologic evaluation of a chocolate-based drink produced with water-soluble soybean extract and cheese whey

    Directory of Open Access Journals (Sweden)

    Ricardo Wagner Mori Moreira

    2010-10-01

    Full Text Available A soja é um alimento rico em proteínas e seu custo é menor quandocomparado à proteína animal. No entanto, ainda é pouco consumida, principalmente no Ocidente. O soro de queijo é um subproduto da indústria de laticínios, originado a partir da produção de queijos. É muito prejudicial ao meio ambiente quando descartado de forma inadequada, por ser um poluente em potencial. Seu tratamento, geralmente, é dispendioso e a sua composição é rica em nutrientes necessários para a dieta humana. Nesse contexto, foram elaboradas diferentes formulações de bebida achocolatada, contendo extratohidrossolúvel de soja (EHS e/ou soro de queijo com a finalidade de se verificar a aceitação sensorial das formulações em relação aos atributos cor, sabor e consistência. Foi também realizada a caracterização reológica das amostras, nas temperaturas de 10 e 20°C. Os resultados mostraram que a formulação elaborada somente com soro apresentou maior aceitação sensorial em relação aos atributos sabor e consistência. Em contrapartida, nessa mesma formulação, foi verificado menor índice de consistência do fluido e pseudoplasticidade.Soy is a food rich in proteins and its cost is lower when compared to animal protein. However, it is still underconsumed, especially in the Western world. Cheese whey is a byproduct of the dairy industry originated from the production of cheese, and is very harmful to the environment when disposed improperly, given that it then might become a pollutant. Its treatment is usually expensive, but its composition is quite rich in nutrients needed in the human diet. In this context, five different formulations of a chocolate-based drink were produced using soybean and/or cheese whey, with the purpose of assessing the sensorial acceptance of the formulations regarding attributes like color, flavor and consistency. For the prepared samples, rheological characterizations were also performed in the temperatures of 10

  20. I Like Chocolate Ice Cream: A Lesson in Thinking Civics

    Science.gov (United States)

    Waterson, Robert A.

    2012-01-01

    In curricula that encourages philosophy as having an integral role in educational programs, students get the opportunity to wonder and speculate, in a natural state surrounded by questions. A. K. Salmon notes that when thinking becomes a part of a young child's routine, the child becomes more open and responsive to situations that require thinking…

  1. Geographic and genetic population differentiation of the Amazonian chocolate tree

    Science.gov (United States)

    Numerous collecting expeditions of Theobroma cacao L. germplasm hae been undertaken in Latin-America. However, this germplasm has not contributed to cacao improvement because its relationship to cultivated selections was poorly understood. Germplasm labeling errors have impeded breeding and confound...

  2. "Chocolate-Covered Broccoli"? Games and the Teaching of Literature

    Science.gov (United States)

    Hopkins, Izabela; Roberts, David

    2015-01-01

    Studies of the way games and gaming align themselves with the pedagogy of the humanities have left behind a key discipline: that of literary studies, as opposed to literacy studies, a far more common concern among scholars who have examined the impact of games on university and secondary teaching. This paper considers the reasons for such a lacuna…

  3. Health Benefits of Methylxanthines in Cacao and Chocolate

    OpenAIRE

    Rafael Franco; Eva Martínez-Pinilla; Ainhoa Oñatibia-Astibia

    2013-01-01

    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 a...

  4. A nuclear chocolate box: the periodic table of nuclear medicine.

    Science.gov (United States)

    Blower, Philip J

    2015-03-21

    Radioisotopes of elements from all parts of the periodic table find both clinical and research applications in radionuclide molecular imaging and therapy (nuclear medicine). This article provides an overview of these applications in relation to both the radiological properties of the radionuclides and the chemical properties of the elements, indicating past successes, current applications and future opportunities and challenges for inorganic chemistry. PMID:25406520

  5. What FDA Learned About Dark Chocolate and Milk Allergies

    Science.gov (United States)

    ... if they are accompanied by dairy-free or vegan statements. “Even a consumer who carefully reads the ... may be confused by a statement such as “vegan” (which implies that no animal-derived products were ...

  6. Cocoa and Chocolate in Human Health and Disease

    OpenAIRE

    Katz, David L.; Doughty, Kim; Ali, Ather

    2011-01-01

    Cocoa contains more phenolic antioxidants than most foods. Flavonoids, including catechin, epicatechin, and procyanidins predominate in antioxidant activity. The tricyclic structure of the flavonoids determines antioxidant effects that scavenge reactive oxygen species, chelate Fe2+ and Cu+, inhibit enzymes, and upregulate antioxidant defenses. The epicatechin content of cocoa is primarily responsible for its favorable impact on vascular endothelium via its effect on both acute and chronic upr...

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

    OpenAIRE

    Marietta Kiss; Kontor Eniko; Kun Andras Istvan

    2015-01-01

    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’...

  8. Chocolate Brands’ Communication of Corporate Social Responsibility in Germany

    OpenAIRE

    Langen, Nina; Hartmann, Monika

    2012-01-01

    Signalling CSR activities by firms have gained considerable relevance over the last decade with enterprises having a large variety of instruments to design their CSR communication. Different communication means can complement one another as the information distributed refers to different elements of the overall CSR concept. Some information provided by firms relates more to a single (selected) product(s) of the firm (e.g. product labels) while other presents the firm’s overall involvement reg...

  9. Ochratoxin A in cocoa and chocolate sampled in Canada

    OpenAIRE

    Turcotte, A.-M.; Scott, P.M.

    2011-01-01

    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 OT...

  10. Художественный текст в межкультурном пространстве: русский и английские переводы романа Я. Эскивель «Como agua para chocolate»

    OpenAIRE

    Чеснокова, О.

    2008-01-01

    В статье сопоставляются русский и английский переводы романа Лауры Эскивель «Como agua para chocolate» (1989) и выводятся их основные семиотические закономерности.

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

    OpenAIRE

    Martin, François-Pierre J.; Nicolas Antille; Sunil Kochhar; Serge Rezzi

    2012-01-01

    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 thr...

  12. Caffeine in Pregnancy

    Science.gov (United States)

    ... products, like yogurt and ice cream Tea Some soft drinks Energy drinks Chocolate and chocolate products, like chocolate ... products, like yogurt and ice cream Tea Some soft drinks Energy drinks Chocolate and chocolate products, like chocolate ...

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

    OpenAIRE

    Janaína Andréa Moscatto; Sandra H. Prudêncio-Ferreira; Maria Celia de Oliveira Hauly

    2004-01-01

    Novos ingredientes têm sido investigados para que possam atender às exigências do mercado consumidor atual que deseja produtos com qualidade sensorial e nutricional associada a benefícios para a saúde. Os frutooligossacarídeos (FOS) presentes no yacon (Polymnia sonchifolia), e a inulina apresentam propriedades promotoras de saúde (fibra alimentar e efeito prebiótico) e podem melhorar aspectos sensoriais em alimentos. O presente trabalho teve como objetivos utilizar a inulina e/ou farinha de y...

  14. INFORMATION

    Institute of Scientific and Technical Information of China (English)

    2013-01-01

    Chocolate Fantasy July 1-31 Fulfill your summer fantasy with irresistible chocolates as Daily Treat launches its chocolicious tour for everyone who has a sweet tooth.Signature chocolates include the classic double cream chocolate fudge,chocolate and praline éclair,chocolate religieuse,dark chocolate mousse and dried fruit

  15. Chocolate, Mustard and a Fox - Norwegian K-Pop, Its Production and Performance

    OpenAIRE

    Rånes, Brian Christer Nebb

    2014-01-01

    Tilstedeværelsen av K-pop-produksjon i Norge er ikke tilfeldig. Norske produsenter identifiserer både et økonomisk og et kunstnerisk potensiale i det koreanske markedet, samtidig som koreansk musikk-industri motiverer ikke-koreanske produsenter til å eksportere pop til Korea og til å samarbeide med koreanske produsenter. Denne produksjonsmodellen tilhører S.M. Entertainments globaliseringsstrategi cultural technology. Likevel finnes det marginalt med litteratur om K-pop og K-pop-produksjon. D...

  16. Brand Positioning - an Analyze of the Romanian Chocolate Bars Market from Youngsters’ Perspective

    OpenAIRE

    Dulea Iulia - Andreea

    2013-01-01

    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 choc...

  17. Marketing Strategy and Financial Performance: The Case of Chocolate Industry in Macedonia

    OpenAIRE

    Marjanova Jovanov, Tamara; Davcev, Ljupco; Boeva, Bogdanka

    2016-01-01

    Different business performance of the companies for many researchers is understood through the influence of marketing. This can be explained through the theory of strategy, since this theory is answering why different companies have different financial performances. The basic purpose of market research is that it allows the determination of a strategy for operation of the enterprise on the market, and establishes the needed specific actions which are to be taken for the strategy implementatio...

  18. Oppenheimer's Box of Chocolates: Remediation of the Manhattan Project Landfill at Los Alamos National Laboratory - 12283

    International Nuclear Information System (INIS)

    Material Disposal Area B (MDA B) is the oldest radioactive waste disposal facility at Los Alamos National Laboratory. Operated from 1944-48, MDA B was the disposal facility for the Manhattan Project. Recognized as one of the most challenging environmental remediation projects at Los Alamos, the excavation of MDA B received $110 million from the American Recovery and Reinvestment Act of 2009 to accelerate this complex remediation work. Several factors combined to create significant challenges to remediating the landfill known in the 1940's as the 'contaminated dump'. The secrecy surrounding the Manhattan Project meant that no records were kept of radiological materials and chemicals disposed or of the landfill design. An extensive review of historical documents and interviews with early laboratory personnel resulted in a list of hundreds of hazardous chemicals that could have been buried in MDA B. Also, historical reports of MDA B spontaneously combusting on three occasions -with 50-foot flames and pink smoke spewing across the mesa during the last incident in 1948-indicated that hazardous materials were likely present in MDA B. To complicate matters further, though MDA B was located on an isolated mesa in the 1940's, the landfill has since been surrounded by a Los Alamos commercial district. The local newspaper, hardware store and a number of other businesses are located directly across the street from MDA B. This close proximity to the public and the potential for hazardous materials in MDA B necessitated conducting remediation work within protective enclosures. Potential chemical hazards and radiological inventory were better defined using a minimally intrusive sampling method called direct push technology (DPT) prior to excavation. Even with extensive sampling and planning the project team encountered many surprises and challenges during the project. The one area where planning did not fail to meet reality was safety. There were no serious worker injuries and the minor injuries recorded were those common to construction type activities. Extensive monitoring along the site boundary demonstrated that no hazardous chemicals were released and radiological dose to the public was within administrative limits. More than three years of effort by the LANL project team went into the planning for remediation of Material Disposal Area B. Hundreds of historical documents were reviewed; retired personnel were extensively interviewed and noninvasive techniques were used to characterize the site. The information collected was incorporated into the safety requirements, cost estimate, schedule and primary execution plan for the project. Ultimately the waste volume managed by the project approached 40000 m3, more than double the original project estimate. This increase had a major impact on both project cost and schedule. Nuclear safety requirements for the project were based on an estimated MDA B radionuclide inventory of 12 PE-Ci. When excavation was complete over 123 PE-Ci had been removed from the trenches. The radionuclide inventory at MDA B was an order of magnitude higher than estimated. Work at MDA B could not have proceeded without the safety basis exemption from DOE-HQ. The one area where planning did not fail to meet reality was safety. There were no serious worker injuries and the minor injuries recorded were those common to construction type activities. Extensive monitoring along the site boundary demonstrated that no hazardous chemicals were released and radiological dose to the public was within administrative limits. (authors)

  19. Violation of eating expectancies does not reduce conditioned desires for chocolate.

    Science.gov (United States)

    van den Akker, Karolien; van den Broek, Myrr; Havermans, Remco C; Jansen, Anita

    2016-05-01

    Although eating desires can be easily learned, their extinction appears more difficult. The present two-session study aimed to investigate the role of eating expectancies in the short and longer-term extinction of eating desires. In addition, the relationship between eating desires and conditioned evaluations was examined to test whether they might share a similar mechanism. It was hypothesized that the short-term extinction of eating desires would be more successful after the disconfirmation of eating expectancies (instructed extinction or IE), while resulting in worse longer-term extinction because omission of the food reward during extinction is not surprising. In contrast to the hypotheses, it was found that IE had no effect on the short-term and longer-term extinction of eating desires. Eating desires correlated with conditioned evaluations only to some extent. It is concluded that eating expectancies do not mediate the short-term extinction of conditioned eating desires. In addition, their longer-term extinction does not appear to be facilitated by a greater violation of eating expectancies. This suggests that it might not be necessary to focus on expectancy violation in cue exposure therapy to reduce eating desires. PMID:26853599

  20. LOYALTY – THE NUCLEUS OF BRAND CAPITAL. CASE STUDY: ROM CHOCOLATE BAR

    OpenAIRE

    Brindusa Mariana Amalancei

    2014-01-01

    It is considered that loyalty to the brand of some primary customers is the core of the brand capital. A brand, however, may have substantial value, which is given to it by its symbol and slogans, if it is continued with the purchase of a brand after the buyers have made a comparison with the competing products that have superior characteristics. Structured on several levels, which are each a different marketing challenge, the loyalty to the brand consists of many factors, among which the mos...

  1. (--Catechin in Cocoa and Chocolate: Occurence and Analysis of an Atypical Flavan-3-ol Enantiomer

    Directory of Open Access Journals (Sweden)

    Rudolf Galensa

    2007-07-01

    Full Text Available Cocoa contains high levels of different flavonoids. In the present study, the enantioseparation of catechin and epicatechin in cocoa and cocoa products by chiral capillary electrophoresis (CCE was performed. A baseline separation of the catechin and epicatechin enantiomers was achieved by using 0.1 mol·L−1 borate buffer (pH 8.5 with 12 mmol·L-1 (2-hydroxypropyl-γ-cyclodextrin as chiral selector, a fused-silica capillary with 50 cm effective length (75 μm I.D., +18 kV applied voltage, a temperature of 20°C and direct UV detection at 280 nm. To avoid comigration or coelution of other similar substances, the flavan-3-ols were isolated and purified using polyamide-solid-phase-extraction and LC-MS analysis. As expected, we found (--epicatechin and (+-catechin inunfermented, dried, unroasted cocoa beans. In contrast, roasted cocoa beans and cocoa products additionally contained the atypical flavan-3-ol (--catechin. This is generally formed during the manufacturing process by an epimerization which converts (--epicatechin to its epimer (--catechin. High temperatures during the cocoa bean roasting process and particularly the alkalization of the cocoa powder are the main factors inducing the epimerization reaction. In addition to the analysis of cocoa and cocoa products, peak ratios were calculated for a better differentiation of the cocoa products.

  2. The "Chocolate Experiment"--A Demonstration of Radiation Absorption by Different Colored Surfaces

    Science.gov (United States)

    Fung, Dennis

    2015-01-01

    In the typical "cookbook" experiment comparing the radiation absorption rates of different colored surfaces, students' hands are commonly used as a measurement instrument to demonstrate that dull black and silvery surfaces are good and poor absorbers of radiation, respectively. However, college students are often skeptical about using…

  3. Fudging the Numbers: Distributing Chocolate Influences Student Evaluations of an Undergraduate Course

    Science.gov (United States)

    Youmans, Robert J.; Jee, Benjamin D.

    2007-01-01

    Student evaluations provide important information about teaching effectiveness. Research has shown that student evaluations can be mediated by unintended aspects of a course. In this study, we examined whether an event unrelated to a course would increase student evaluations. Six discussion sections completed course evaluations administered by an…

  4. Effect of Sensory, Demographic and Behavioral Data on Consumer Preference of Barley Chocolate Chip Cookies

    Science.gov (United States)

    Health organizations have recommended an increase in consumption of whole grains, total dietary fiber and soluble fiber to help reduce the potential risk factor for the development of type-2 diabetes, obesity and cardiovascular disease among others. The purpose of this project was to determine the s...

  5. Poems about Sandwich Cookies, Jelly, and Chocolate: Poetry in K-3 Classrooms

    Science.gov (United States)

    McNair, Jonda C.

    2012-01-01

    The author had presented a session on poetry at a children's literature conference sponsored by The Ohio State University, and afterward two teachers invited her to come to their school and read poetry. The children emailed their responses to her shortly after she spent the entire day conducting poetry reading sessions at an elementary school in…

  6. Resisting Dark Chocolate: A Journey through Racial Identity and Deficit Thinking: A Case Study and Solutions

    Science.gov (United States)

    Trotman Scott, Michelle

    2014-01-01

    Research indicates that Black children with darker complexions experience more difficulty being accepted by Whites and their Black peers; and they are believed to be less intelligent than White and lighter complexion Black students. It also reveals that the innocence young children have regarding differences between themselves and others do not…

  7. Math bytes Google bombs, chocolate-covered Pi, and other cool bits in computing

    CERN Document Server

    Chartier, Tim

    2014-01-01

    This book provides a fun, hands-on approach to learning how mathematics and computing relate to the world around us and help us to better understand it. How can reposting on Twitter kill a movie's opening weekend? How can you use mathematics to find your celebrity look-alike? What is Homer Simpson's method for disproving Fermat's Last Theorem? Each topic in this refreshingly inviting book illustrates a famous mathematical algorithm or result--such as Google's PageRank and the traveling salesman problem--and the applications grow more challenging as you progress through the chapters. But don't

  8. Beyond Watches and Chocolate-Global Mental Health Elective in Switzerland.

    Science.gov (United States)

    Schneeberger, Andres R; Weiss, Andrea; von Blumenthal, Suzanne; Lang, Undine E; Huber, Christian G; Schwartz, Bruce J

    2016-08-01

    Despite increasing interest in global mental health training opportunities, only a few psychiatry residency programs offer global mental health training experiences in developing countries and even fewer programs offer it in other first-world countries. The authors developed a global mental health elective giving US psychiatry residents the opportunity to visit Switzerland to study and experience the mental health care system in this European country. This elective focuses on four major learning objectives: (1) the system of training and curriculum of postgraduate psychiatry education in Switzerland, (2) clinical and organizational aspects of Swiss mental health, (3) administrative aspects of Swiss mental health care delivery, and (4) scholarly activity. This program was uniquely tailored for psychiatry residents. The preliminary experiences with US psychiatry residents show that they value this learning experience, the opportunity to access a different mental health care system, as well as the potential to build international connections with peers. PMID:25395357

  9. The Age of Chocolate: a diversification history of Theobroma and Malvaceae

    Science.gov (United States)

    Dated molecular phylogenies of broadly distributed lineages can help to compare patterns of diversification in different parts of the world. An explanation for greater Neotropical diversity compared to other parts of the tropics is that it was an accident of the Andean orogeny. Using dated phylogeni...

  10. Complete mitochondrial genome of Chocolate Pansy, Junonia iphita (Lepidoptera: Nymphalidae: Nymphalinae).

    Science.gov (United States)

    Vanlalruati, Catherine; Mandal, Surajit De; Gurusubramanian, Guruswami; Senthil Kumar, Nachimuthu

    2016-07-01

    The complete mitochondrial genome of Junonia iphita was determined to be 15,433 bp in length, including 37 typical mitochondrial genes and an AT-rich region. All the protein coding genes (PCGs) are initiated by typical ATN codons, except cox1 gene that is by CGA codon. Eight genes use complete termination codon (TAA), whereas the cox1, cox2 and nad5 genes end with single T; nad4 and nad1 ends with stop codon TA. All the tRNA show secondary cloverleaf structures except trnS1 (AGN). The A + T rich region is 546 bp in length containing ATAGA motif followed by a 18 bp poly-T stretch, two microsatellite-like (TA)9 elements and 8 bp poly-A stretch immediately upstream of trnM gene. PMID:26075476

  11. A label free aptasensor for Ochratoxin A detection in cocoa beans: An application to chocolate industries

    International Nuclear Information System (INIS)

    Contamination of food by mycotoxin occurs in minute/trace quantities. Nearly 92.5% of the cocoa samples present Ochratoxin A (OTA) levels at trace quantity. Hence, there is a necessity for a highly sensitive and selective device that can detect and quantify these organic toxins in various matrices such as cocoa beans. This work reports for the first time, a facile and label-free electrochemical impedimetric aptasensor for rapid detection and quantitation of OTA in cocoa beans. The developed aptasensor was constructed based on the diazonium-coupling reaction mechanism for the immobilization of anti-OTA-aptamer on screen printed carbon electrodes (SPCEs). The aptasensor exhibited a very good limit of detection (LOD) as low as 0.15 ng/mL, with added advantages of good selectivity and reproducibility. The increase in electron transfer resistance was linearly proportional to the OTA concentration in the range 0.15–2.5 ng/mL, with an acceptable recovery percentage (91–95%, RSD = 4.8%) obtained in cocoa samples. This work can facilitate a general model for the detection of OTA in cocoa beans based on the impedimetric aptasensor. The analysis can be performed onsite with pre-constructed and aptamer modified electrodes employing a portable EIS set up. - Highlights: • Simple and facile method to detect OTA. • The aptasensor exhibited a very good limit of detection (LOD) as low as 0.15 ng/mL. • The first report on OTA detection in cocoa beans using impedimetric aptasensor

  12. "As Good as Chocolate" and "Better than Ice Cream": How Toddler, and Older, Breastfeeders Experience Breastfeeding

    Science.gov (United States)

    Gribble, Karleen D.

    2009-01-01

    The breastfeeding experiences of 114 Australian children who were currently breastfeeding were explored via maternal observation and direct questioning of the children. Mothers commonly stated that their child breastfed for comfort and this opinion was validated by observations of when the children breastfed, which was often in the transition to…

  13. Processing Methods and Storage Conditions on Chocolate and Coffee Powder Flow Properties

    OpenAIRE

    Gong, Sunland L; Della Bella, Andrea; Carvajal, Teresa M

    2015-01-01

    Powders are widely used in a countless number of industries, and are crucial to the quality control of products in areas such as pharmaceuticals and food. Particle physicochemical properties (morphology, solid state – crystalline, amorphous or both) are important factors for powder flow, which in turn can have significant impact on the stability, performance, and presentation of powders. Different processing methods as well as storage conditions such as relative humidity (RH) can drastically ...

  14. 巧克力也会引起中毒%Toxic Chocolate

    Institute of Scientific and Technical Information of China (English)

    Karl Kruszelnicki; 方陵生

    2006-01-01

    巧克力来自可可树,可可树的拉丁学名是Theobroma cacao,意思是“神的食物”,喜爱巧克力的人会有同感。而人们也爱自己的宠物。那么你该与宠物一起分享你喜爱的巧克力吗?当然不行,因为巧克力会毒死宠物,特别是狗。

  15. DEVELOPING FINNISH CONFECTIONERY IN CHINA THROUGH THE LUXURY STRATEGY : Case: Fazer Group (Chocolate)

    OpenAIRE

    WANG Liang

    2012-01-01

    As globalization is proceeding rapidly today, China is growing into a powerful player due to its great consuming capability and huge potential for development. A good business environment has been created for foreign companies, and an increasing number of foreign brands are landing there every year. Fazer Group is a leading corporation in food industry in Northern Europe and the Baltic area; it has diverse businesses running in 27 countries while enjoying a good reputation. However, rare sale...

  16. A label free aptasensor for Ochratoxin A detection in cocoa beans: An application to chocolate industries

    Energy Technology Data Exchange (ETDEWEB)

    Mishra, Rupesh K. [IMAGES, Université De Perpignan Via Domitia, 52 Avenue Paul Alduy, Perpignan Cedex 66860 (France); Hayat, Akhtar [IMAGES, Université De Perpignan Via Domitia, 52 Avenue Paul Alduy, Perpignan Cedex 66860 (France); Interdisciplinary Research Centre in Biomedical Materials (IRCBM), COMSATS Institute of Information Technology (CIIT), Lahore 54000 (Pakistan); Catanante, Gaëlle; Ocaña, Cristina [IMAGES, Université De Perpignan Via Domitia, 52 Avenue Paul Alduy, Perpignan Cedex 66860 (France); Marty, Jean-Louis, E-mail: jlmarty@univ-perp.fr [IMAGES, Université De Perpignan Via Domitia, 52 Avenue Paul Alduy, Perpignan Cedex 66860 (France)

    2015-08-19

    Contamination of food by mycotoxin occurs in minute/trace quantities. Nearly 92.5% of the cocoa samples present Ochratoxin A (OTA) levels at trace quantity. Hence, there is a necessity for a highly sensitive and selective device that can detect and quantify these organic toxins in various matrices such as cocoa beans. This work reports for the first time, a facile and label-free electrochemical impedimetric aptasensor for rapid detection and quantitation of OTA in cocoa beans. The developed aptasensor was constructed based on the diazonium-coupling reaction mechanism for the immobilization of anti-OTA-aptamer on screen printed carbon electrodes (SPCEs). The aptasensor exhibited a very good limit of detection (LOD) as low as 0.15 ng/mL, with added advantages of good selectivity and reproducibility. The increase in electron transfer resistance was linearly proportional to the OTA concentration in the range 0.15–2.5 ng/mL, with an acceptable recovery percentage (91–95%, RSD = 4.8%) obtained in cocoa samples. This work can facilitate a general model for the detection of OTA in cocoa beans based on the impedimetric aptasensor. The analysis can be performed onsite with pre-constructed and aptamer modified electrodes employing a portable EIS set up. - Highlights: • Simple and facile method to detect OTA. • The aptasensor exhibited a very good limit of detection (LOD) as low as 0.15 ng/mL. • The first report on OTA detection in cocoa beans using impedimetric aptasensor.

  17. Like peanut butter and chocolate: Problem-based learning and the ACRL Framework in medical education

    OpenAIRE

    Vukas, Rachel; Collins, Heather; Yankee, Thomas

    2016-01-01

    Problem-based learning (PBL) offers a rich context for teaching using the Framework. This pairing requires planning in order to interprofessionally infuse faculty knowledge content with information literacy expertise. Explore the foundations of PBLs and a method to directly teach practical and efficient research strategies while also addressing evaluative critical thinking processes.

  18. (-)-Catechin in Cocoa and Chocolate: Occurence and Analysis of an Atypical Flavan-3-ol Enantiomer

    OpenAIRE

    Rudolf Galensa; Menelaos Papagiannopoulos; Michael Kofink

    2007-01-01

    Cocoa contains high levels of different flavonoids. In the present study, the enantioseparation of catechin and epicatechin in cocoa and cocoa products by chiral capillary electrophoresis (CCE) was performed. A baseline separation of the catechin and epicatechin enantiomers was achieved by using 0.1 mol·L−1 borate buffer (pH 8.5) with 12 mmol·L-1 (2-hydroxypropyl)-γ-cyclodextrin as chiral selector, a fused-silica capillary with 50 cm effective length (75 μm I.D.), +18 kV appl...

  19. Preventing Charlie's in a chocolate factory: a human factors perspective of alarm handling in confectionary manufacture

    OpenAIRE

    Stanton, Neville A.

    1991-01-01

    The article analyses the results of a survey of a small population of Control Desk Engineers at a UK manufacturing plant. Specific objectives were to elicit the engineers' definition of the term `alarm', to examine their alarm handling activities, and to get information on problems with the alarm system

  20. Chocolate mouth rinse: Effect on plaque accumulation and mutans streptococci counts when used by children

    OpenAIRE

    Srikanth R; Shashikiran N; Subba Reddy V

    2008-01-01

    Background: Glucosyltransferases (GTF) play an important role in the adherence of bacteria to acquired pellicle. Cocoa bean husk extract (CBHE) has been shown to possess anti-glucosyltransferase and antibacterial activity. Aim: This study aimed to evaluate the effect of CBHE on plaque accumulation and mutans streptococcus count when used as a mouth rinse by children. Materials and Methods: Scaling of the teeth of the selected children was done and the children were instructed to refrain ...

  1. Chocolate mouth rinse: Effect on plaque accumulation and mutans streptococci counts when used by children

    Directory of Open Access Journals (Sweden)

    Srikanth R

    2008-06-01

    Full Text Available Background: Glucosyltransferases (GTF play an important role in the adherence of bacteria to acquired pellicle. Cocoa bean husk extract (CBHE has been shown to possess anti-glucosyltransferase and antibacterial activity. Aim: This study aimed to evaluate the effect of CBHE on plaque accumulation and mutans streptococcus count when used as a mouth rinse by children. Materials and Methods: Scaling of the teeth of the selected children was done and the children were instructed to refrain from their routine oral hygiene practices till the morning of the fourth day; they were instead given a placebo mouth rinse for use during this period. On the fourth day, saliva was collected from each subject for microbiological analysis and plaque was disclosed and scored using the modified Quigley and Hein plaque index; later, the teeth were cleaned. After 1 week, scaling of the subjects was done and they were given CBHE mouth rinse to rinse their mouth, following the above protocol. The data was statistically analyzed using Wilcoxon′s signed rank test. Results: There was a 20.9% decrease in mutans streptococci counts and a 49.6% decrease in plaque scores in the CBHE group as compared to the placebo group, which was highly significant (P value < 0.001. Conclusion: CBHE is highly effective in reducing mutans streptococci counts and plaque deposition when used as a mouth rinse by children.

  2. Chocolate, Air Pollution and Children's Neuroprotection: What Cognition Tools should be at Hand to Evaluate Interventions?

    Science.gov (United States)

    Calderón-Garcidueñas, Lilian; San Juan Chávez, Vanessa; Vacaseydel-Aceves, Nora B.; Calderón-Sánchez, Raymundo; Macías-Escobedo, Edgar; Frías, Carmen; Giacometto, Marcela; Velasquez, Luis; Félix-Villarreal, Renata; Martin, Jessie D.; Draheim, Christopher; Engle, Randall W.

    2016-01-01

    Millions of children across the world are exposed to multiple sources of indoor and outdoor air pollutants, including high concentrations of fine particulate matter (PM2.5) and ozone (O3). The established link between exposure to PM2.5, brain structural, volumetric and metabolic changes, severe cognitive deficits (1.5-2 SD from average IQ) in APOE 4 heterozygous females with >75 − < 94% BMI percentiles, and the presence of Alzheimer's disease (AD) hallmarks in urban children and young adults necessitates exploration of ways to protect these individuals from the deleterious neural effects of pollution exposure. Emerging research suggests that cocoa interventions may be a viable option for neuroprotection, with evidence suggesting that early cocoa interventions could limit the risk of cognitive and developmental concerns including: endothelial dysfunction, cerebral hypoperfusion, neuroinflammation, and metabolic detrimental brain effects. Currently, however, it is not clear how early we should implement consumption of cocoa to optimize its neuroprotective effects. Moreover, we have yet to identify suitable instruments for evaluating cognitive responses to these interventions in clinically healthy children, teens, and young adults. An approach to guide the selection of cognitive tools should take into account neuropsychological markers of cognitive declines in patients with Alzheimer's neuropathology, the distinct patterns of memory impairment between early and late onset AD, and the key literature associating white matter integrity and poor memory binding performance in cases of asymptomatic familial AD. We highlight potential systemic and neural benefits of cocoa consumption. We also highlight Working Memory Capacity (WMC) and attention control tasks as opened avenues for exploration in the air pollution scenario. Exposures to air pollutants during brain development have serious brain consequences in the short and long term and reliable cognition tools should be at hand to evaluate interventions. PMID:27563291

  3. Cultural branding applied to design - Case of a Finnish chocolate brand

    OpenAIRE

    Ollila, Katri

    2015-01-01

    New brands are constantly built into the competitive market field. Design methods are various, but rarely a cultural aspect is included in processes of branding. However, Cultural Branding Strategy, established by Holt and Cameron, derives its identity value from cultural dimensions. According to this strategy, the most successful brands are icons, which derive meanings from culture and society conveying powerful cultural myths resonating with identities of customers. Although the practice of...

  4. Effects of Stearin and Lecithin Concentrations on Physical Properties of Chocolate

    Directory of Open Access Journals (Sweden)

    Misnawi Misnawi

    2008-05-01

    Full Text Available Herbal coffee is one of the coffee diversivication product that has been well recognized in the market. The addition of herbs or spices, such as ginger, pasak bumi (Eurycoma longifolia, Panax (from the genus of Panax L. and Habbatussauda (black cumin/black seed/Nigella sativa in the coffee, not only offer an enhanced flavor characteristic, but more importantly also offer the consumer to gain a health benefit which are possessed by the herbs used. Cardamom (Amonum cardomum is commonly recognized as a food spices to add flavor to dishes. Cardamom is also known as a herb that possess health benefit such as the medicine for tonsil and throat inflammation, fever, asthma and fatigue reliever. This research was aimed to develop a herbal coffee containing the extract of cardamom and to study the characteristic of herbal coffee obtained physicochemically and by sensory analysis. Crystallized coffee and sugar mixture was blended with cardamom extract by several ratio, which were 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50% to obtain ready to drink cardamom herbal coffee. The mixtures and control (without the addition of cardamom were then subjected for consumer perception by testing it to 30 panelist based on hedonic sensory test. The 3 mixtures that were choosen were then analysed for its physicochemical characteristic such as its powder and brewing appearrance, insoluble solids, reducing sugar and caffein concentration. The result showed that the addition of 10%, 20% and 30% cardamom extracthad good preferences to consumer, which 10% of addition resulted the highest preferences. The hedonic sensory test resulted the preferences of the aforementioned herbal coffee on color, aroma, taste and flavor was 3.37; 3.14; 3.30; 3.27 and 3.37 (on scale 1 to 5, respectively, representing moderately like to like preferences.The physiscochemical analysis show that the mixture contain 0.17% of insoluble solid, 0.13% of reducing sugar and 0.45% caffeine which comply the Indonesia standard of SNI 4446:1998. This result show that the cardamom herbal coffee is potential to be developed as on of coffee diversification product. Keywords: coffee mix, herbal, cardamom, coffee diversification.

  5. [The noise factor in the manufacture of chocolate and pastry products].

    Science.gov (United States)

    Tsvetkov, D; Kalburova, F

    1988-01-01

    Studies are performed on the noise and vibration condition and hearing in women workers in enterprises for confectionery. It is established that the noise is leading occupational hazard in the working environment and in half of the working places significantly surpasses the sanitary norms and the peak values reach sometimes to 102-105 db/A. Especially intensive sources of noise are some machines and industrial operations-vibratory tables, mixers, cocoa-rollers, grinder for sugar and cocoa, the operation "hammering of forms". The vibrations (general) are rarely met hazard in industry. A considerable decrease of hearing in the examined women workers is established. PMID:3241804

  6. Effect of satiety on brain activation during chocolate tasting in men and women

    NARCIS (Netherlands)

    Smeets, P.A.M.; Graaf, C. de; Stafleu, A.; Osch, M.J.P. van; Nievelstein, R.A.J.; Grond, J. van der

    2006-01-01

    Background: The brain plays a crucial role in the decision to eat, integrating multiple hormonal and neural signals. A key factor controlling food intake is selective satiety, ie, the phenomenon that the motivation to eat more of a food decreases more than does the motivation to eat foods not eaten.

  7. Isolation on Chocolate Agar Culture of Legionella pneumophila Isolates from Subcutaneous Abscesses in an Immunocompromised Patient

    Science.gov (United States)

    Cavalie, Laurent; Daviller, Benjamin; Dubois, Damien; Mantion, Benoît; Delobel, Pierre; Debard, Alexa; Prere, Marie-Françoise; Marchou, Bruno; Martin-Blondel, Guillaume

    2015-01-01

    Cutaneous infections due to Legionella species have rarely been reported (L. J. Padrnos, J. E. Blair, S. Kusne, D. J. DiCaudo, and J. R. Mikhael, Transpl Infect Dis 16:307–314, 2014; P. W. Lowry, R. J. Blankenship, W. Gridley, N. J. Troup, and L. S. Tompkins, N Engl J Med 324:109–113, 1991; M. K. Waldor, B. Wilson, and M. Swartz, Clin Infect Dis 16:51–53, 1993). Here we report the identification of Legionella pneumophila isolates, from subcutaneous abscesses in an immunocompromised patient, that grew in an unusual medium for Legionella bacteria. PMID:26292305

  8. The role of the media in promoting human rights : an analysis of the BBC documentary, 'Chocolate: the bitter truth'

    OpenAIRE

    Nwankwo, Victoria Chioma

    2011-01-01

    This study examines the role of the media in promoting human rights. Central to the study is an effort to find out why the media decide to include human rights coverage as part of their programmes as well as the portrayal of human rights elements in such programmes. A total of five journalists were interviewed, three of them were BBC journalists involved in the production of the documentary which was filmed in the West African countries of Ghana and Ivory Coast. The remaining two were Swe...

  9. Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens

    OpenAIRE

    Luciana Justo Beserra Rosa; Luciana Maria Ramires Esper; Julia do Prado Lima Guimarães Cabral; Robson Maia Franco; Marco Antônio Sloboda Cortez

    2015-01-01

    ABSTRACT:The ability to produce antimicrobial factors is considered an important feature of probiotic microorganisms. Bacteriocins, hydrogen peroxide, acetic acid and lactic acid are examples of these substances. The present research aimed to develop probiotic dairy desserts (DD) with Lactobacillus acidophilusand evaluate the viability of this strain, as well as its action on food pathogens. Treatments with and without interactions between L. acidophilusand pathogenic Gram-negative bacteria (...

  10. Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens

    Directory of Open Access Journals (Sweden)

    Luciana Justo Beserra Rosa

    2015-01-01

    Full Text Available ABSTRACT:The ability to produce antimicrobial factors is considered an important feature of probiotic microorganisms. Bacteriocins, hydrogen peroxide, acetic acid and lactic acid are examples of these substances. The present research aimed to develop probiotic dairy desserts (DD with Lactobacillus acidophilusand evaluate the viability of this strain, as well as its action on food pathogens. Treatments with and without interactions between L. acidophilusand pathogenic Gram-negative bacteria (Salmonellasp. andEscherichiacoli O157:H7 and Gram positive (Bacillus cereusand Staphylococcus aureus were produced. The products were stored at a temperature of 8°C and analyzed at the times 24, 48, 72 hours, 7 days and 28 days (at 28 days, only T1 was analyzed because the other products were deteriorated. In an analysis of the potential for development of new products, the dairy dessert with L. acidophiluswas considered a probiotic product. Assessment of the counts of pathogens in dairy desserts with or without L. acidophilusshowed different behaviors of these products in response to pathogens, which could be justified by a possible action of bacteriocins or microbial competition, but there has been no overall reduction or reduction up to a safe level. It is concluded that the probiotic products developed reduced significant food pathogens, but not up to safe levels. Thus, we emphasize the importance of the use of quality tools in the development and monitoring of dairy desserts.

  11. Světový trh kakaa a čokolády

    OpenAIRE

    Voborníková, Martina

    2014-01-01

    The thesis depicts the world market of cocoa and chocolate dand current trends influencing the chocolate industry. The aim of this paper is to describe current trends in consumption of chocolate on basis of the analysis of international trade of cocoa and chocolate. I also analyse their impact on consumption of chocolate and chocolate confectionery in Czech Republic. The paper focuses on the history, classification and main producecrs as well as main sellers on the international market of the...

  12. 77 FR 77016 - Foreign-Trade Zone 33 - Pittsburgh, Pennsylvania Notification of Proposed Export Production...

    Science.gov (United States)

    2012-12-31

    ... Export Production Activity Tsudis Chocolate Company (Chocolate Confectionery Bars) Pittsburgh, PA Tsudis Chocolate Company (Tsudis), an operator of FTZ 33, submitted a notification of proposed export production... production of chocolate confectionery bars for export (no shipments for U.S. consumption would occur)....

  13. Výroba kvalitní čokolády a její druhy

    OpenAIRE

    Budínová, Andrea

    2014-01-01

    This bachelor thesis focuses on the production of good-quality chocolate and consists of two parts. The theoretical part describes cocoa beans and their collection, material needed for the production of chocolate and its influence on the quality of chocolate. Further, it deals with the whole process of chocolate making, starting from mixing of the matter to the final product and its storing, as well as on the production of nougat. The work also describes individual kinds of chocolate and comp...

  14. FROM CHOCOLATE BARS TO MOTOR CARS : The separation seen from the perspective of goods trafficking between Israel and the West Bank (2007-2010)

    OpenAIRE

    Basel, Natsheh; Parizot, Cedric

    2001-01-01

    This chapter analyses the change in the informal trafficking of standard consumer goods between Israel and the West Bank since summer 2007, when Palestinian Authority's security forces were redeployed under the supervision of General Dayton. Based on an examination of the trafficking and the strategies developed by the traffickers, the Palestinian Authority's capacity to territorialise its control in Palestinian enclaves will first be assessed. Changes in the nature of these transactions will...

  15. La producción de cacao en el estado Zulia: impacto socioeconómico en los cacaocultores "Ruta del Chocolate"

    Directory of Open Access Journals (Sweden)

    Elvis Portillo

    2012-01-01

    Full Text Available Esta investigación se realizó con el objetivo de promover el desarrollo de la cacaocultura del estado Zulia, mediante la transferencia tecnológica. Se utilizo el diagnóstico participativo, entrevistas directas, asistencia técnica, reuniones y dictado de cursos. Como resultados preliminares tenemos: Organización de 9 asociaciones de productores, 300 productores capacitados sobre el manejo agronómico del cultivo y aspectos organizacionales, Fortalecimiento del Laboratorio de Tecnología de alimentos de la Facultad de Agronomía de LUZ. El trabajo ha servido de incentivo para los productores del estado Zulia a fin de rescatar el cacao como rubro generador de divisas para los cacaocultores y el país.

  16. Rheological behavior of nanocomposite HMSPP (High Melt Strength Polypropylene) obtained by the addition of clay 'chocolate' organophilizated as reinforcement agent

    International Nuclear Information System (INIS)

    The objective of this study is to obtain a nanocomposite with a bentonite treated in laboratory in comparison to a commercial bentonite and the study of their rheological behavior. The treatment of the sodium clay organophilic in laboratory it was well succeeded as the result of FTIR testing and there was formation of nanocomposites with intercalated clays as XRD assay. In the rheology assay there was increase in a complex viscosity in all of nanocomposite samples of HMSPP. There were small changes in G' module and G″ for nanocomposites. Only with these rheology results we can not say it is interleaved microcomposite or nanocomposite because the criteria of both were not fully met

  17. Recruiting--Why Publication Staffs Are Like a Box of Chocolates (and Other Things You Wish Your Mama Had Told You).

    Science.gov (United States)

    Melton, Rob

    1995-01-01

    Provides ideas on how to improve the staff of a student newspaper and the newspaper's quality: cover the newspaper as a beat like any other organization at school; be enthusiastic in news coverage; form mutual support networks among the student staff; recruit a variety of student reporters; and recruit student specialists, such as graphic…

  18. Processamento de achocolatado de cupuaçu por spray-dryer Cupuassu chocolate drink powder processed by spray-dryer

    OpenAIRE

    Suzana Caetano da Silva Lannes; Magda Leite Medeiros

    2003-01-01

    O achocolatado de cupuaçu é uma mistura do pó de cupuaçu, açúcar, aroma e outros ingredientes constantes da formulação. Este produto formulado foi processado por spray-dryer, gerando um produto seco, pulverizado e instantaneizado. O achocolatado acrescido de água (concentrado) passa pelo spray-dryer formando glóbulos de pequeno diâmetro que são arrastados por uma corrente de ar quente. A rápida evaporação de líquido permite manter baixa a temperatura do ar na secagem, não afetando o produto. ...

  19. "It Was as Useful as a Chocolate Kettle": Sex Education in the Lives of Same-Sex-Attracted Young People in Australia

    Science.gov (United States)

    Hillier, Lynne; Mitchell, Anne

    2008-01-01

    Sex education is a contested site in the school curriculum as communities grapple with who should teach young people about sex and how it should be taught. In this paper we ask whether same-sex-attracted young people are being exposed to appropriate and relevant sex education at school, and if they are not whether it is necessary that sex…

  20. Altered growth and polyamine catabolism following exposure of the chocolate spot pathogen Botrytis fabae to the essential oil of Ocimum basilicum.

    Science.gov (United States)

    Oxenham, Senga K; Svoboda, Katja P; Walters, Dale R

    2005-01-01

    Biomass of the fungal pathogen Botrytis fabae in liquid culture amended with two chemotypes of the essential oil of basil, Ocimum basilicum, was reduced significantly at concentrations of 50 ppm or less. The methyl chavicol chemotype oil increased the activity of the polyamine biosynthetic enzyme S-adenosylmethionine decarboxylase (AdoMetDC), but polyamine concentrations were not significantly altered. In contrast, the linalol chemotype oil decreased AdoMetDC activity in B. fabae, although again polyamine concentrations were not altered significantly. However activities of the polyamine catabolic enzymes diamine oxidase (DAO) and polyamine oxidase (PAO) were increased significantly in B. fabae grown in the presence of the essential oil of the two chemotypes. It is suggested that the elevated activities of DAO and PAO may be responsible, in part, for the antifungal effects of the basil oil, possibly via the generation of hydrogen peroxide and the subsequent triggering of programmed cell death. PMID:16392245

  1. Rheological behavior of nanocomposite HMSPP (High Melt Strength Polypropylene) obtained by the addition of clay 'chocolate' organophilizated as reinforcement agent; Comportamento reologico de nanocomposito de HMSPP (Polipropileno com alta resistencia do fundido) obtido pela adicao de argila 'chocolate' organofilizada como agente de reforco

    Energy Technology Data Exchange (ETDEWEB)

    Fermino, D.M.; Valenzuela-Diaz, F.R., E-mail: dmfermino@usp.com.br [Universidade de Sao Paulo (USP), Sao Paulo, SP (Brazil). Escola Politecnica. Dept. de Engenharia Metalurgica e de Materiais; Parra, D.F.; Lugao, A.B. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil). Centro de Quimica e Meio Ambiente

    2012-07-01

    The objective of this study is to obtain a nanocomposite with a bentonite treated in laboratory in comparison to a commercial bentonite and the study of their rheological behavior. The treatment of the sodium clay organophilic in laboratory it was well succeeded as the result of FTIR testing and there was formation of nanocomposites with intercalated clays as XRD assay. In the rheology assay there was increase in a complex viscosity in all of nanocomposite samples of HMSPP. There were small changes in G' module and G″ for nanocomposites. Only with these rheology results we can not say it is interleaved microcomposite or nanocomposite because the criteria of both were not fully met.

  2. Elaboração de biscoitos de chocolate com substituição parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja Chocolate biscuits preparation with partial substitution of wheat flour by fermented cassava starch and orange albedo flour

    OpenAIRE

    Aline Alves Oliveira Santos; Izabel Veras Cristina e SILVA; João Paulo Almeida dos Santos; Danielle Gomes Santana; Meirielly Lima Almeida; Paulo Sergio Marcellini

    2011-01-01

    Os consumidores estão cada vez mais exigentes e preocupados com a saúde e, por consequência, exigindo produtos naturais que deverão ser seguros e promover qualidade de vida. O presente trabalho teve o objetivo de desenvolver biscoitos com farinhas mistas de polvilho azedo e farinha de albedo de laranja, utilizando um planejamento fatorial 2³, com variáveis independentes: concentração de polvilho azedo, açúcar e farinha de albedo de laranja, e variáveis respostas: as características sensoriais...

  3. Elaboração de biscoitos de chocolate com substituição parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja Chocolate biscuits preparation with partial substitution of wheat flour by fermented cassava starch and orange albedo flour

    Directory of Open Access Journals (Sweden)

    Aline Alves Oliveira Santos

    2011-03-01

    Full Text Available Os consumidores estão cada vez mais exigentes e preocupados com a saúde e, por consequência, exigindo produtos naturais que deverão ser seguros e promover qualidade de vida. O presente trabalho teve o objetivo de desenvolver biscoitos com farinhas mistas de polvilho azedo e farinha de albedo de laranja, utilizando um planejamento fatorial 2³, com variáveis independentes: concentração de polvilho azedo, açúcar e farinha de albedo de laranja, e variáveis respostas: as características sensoriais: aparência, aroma, textura e sabor, além da impressão global, utilizando escala hedônica estruturada de nove pontos. Os biscoitos foram avaliados também quanto às características físico-químicas. As médias obtidas para as características sensoriais estiveram na faixa que vai de cinco (não gostei nem desgostei até sete (gostei moderadamente, não apresentando diferença significativa (P≤0,05 para todas as características sensoriais avaliadas. Dessa maneira, foi possível escolher a formulação ideal obtida de acordo com os parâmetros nutricionais, por não existir diferença sensorial significativa, que foi 35% de polvilho azedo, 100% de açúcar e 7,5% de farinha de albedo de laranja. No teste sensorial comparativo com os biscoitos comercial, padrão e otimizado, as características sensoriais aparência, sabor e textura apresentaram diferença significativa (P≤0,05. As características físico-químicas apresentaram resultados correspondentes aos padrões estabelecidos pela legislação brasileira, e o teor de fibra bruta do biscoito otimizado foi de 3,08%, assim, pode ser classificado como biscoito "fonte de fibras".The consumers are increasingly demanding and worried about health and, consequently, requiring natural products that should be safe and that promote life quality. The present research had the objective to develop biscuits with mixed flour of fermented cassava starch and orange albedo flour, using a 2³ factorial experimental. The independent variables were: concentration of fermented cassava starch, sugar and orange albedo flour, and the responses variables were the sensory characteristic: appearance, aroma, texture and flavor, in addition to overall impression, using a nine point hedonic structure scale. The biscuits were also evaluated for physic-chemical properties. The average for sensory characteristic were in the range of five (not liked nor disliked up to seven (like moderately, and it didn't show significant difference (P≤0.05 for all sensory characteristics assessed. Thus, it was possible to choose the optimal formulation obtained according with the nutritional parameters, because there isn't sensory difference significant, which was: 35% of fermented cassava starch, 100% of sugar and 7.5% of orange albedo flour. In comparison with the commercial biscuits test, standard and optimized, sensory appearance, flavor and texture showed significant differences (P≤0.05. The results correspond to standards set by Brazilian legislation, and crude fiber content of the biscuit was optimized at 3.08%, thus, can be classified as biscuit "source of fiber".

  4. 6种女性应该多吃的食品

    Institute of Scientific and Technical Information of China (English)

    Judith; Stem; SC.D.; R.D.

    2005-01-01

    Dark chocolate 黑巧克力 Not that you should gorge on Godiva, but a small daily treat can be good for you. Dark chocolate (more so than milk chocolate) has a high concentration of flavonoids1 and phytosterols2,compounds that may help lower cholesterol3 and stave off4 heart disease.……

  5. 6种女性应该多吃的食品%6 Foods Every Woman Should Eat More

    Institute of Scientific and Technical Information of China (English)

    Judith Stem; SC.D.; R.D.

    2005-01-01

    @@ Dark chocolate 黑巧克力 Not that you should gorge on Godiva, but a small daily treat can be good for you. Dark chocolate (more so than milk chocolate) has a high concentration of flavonoids1 and phytosterols2,compounds that may help lower cholesterol3 and stave off4 heart disease.

  6. Selective media for recovery of Haemophilus influenzae from specimens contaminated with upper respiratory tract microbial flora.

    OpenAIRE

    Chapin, K. C.; Doern, G V

    1983-01-01

    Isolation of Haemophilus influenzae from specimens contaminated with upper respiratory tract microbial flora was attempted with three different media: enriched chocolate agar, chocolate agar plus vancomycin, and chocolate agar plus vancomycin, bacitracin, and clindamycin. Recovery rates of H. influenzae from 852 pediatric pharyngeal swab specimens were 6.0, 28.5, and 59.9%, respectively.

  7. 78 FR 22843 - Foreign-Trade Zone 33-Pittsburgh, Pennsylvania, Authorization of Export Production Activity...

    Science.gov (United States)

    2013-04-17

    ... Production Activity, Tsudis Chocolate Company (Chocolate Confectionery Bars), Pittsburgh, Pennsylvania On December 4, 2012, Tsudis Chocolate Company, submitted a notification of proposed export production activity... 400), including notice in the Federal Register inviting public comment (77 FR 77016, 12-31-2012)....

  8. An Exploration of African Black Music in the“Chocolate Town” of Guangzhou%广州“巧克力城”非洲黑人音乐探索

    Institute of Scientific and Technical Information of China (English)

    李音蓓

    2014-01-01

    随着政治、经济全球化的不断推进,跨国移民现象的出现建构着新的城市空间结构。近年来,对于广州的非洲人“离散”群体的研究主要集中在社会科学界,在音乐学界尚属空白,本课题的研究主要采用实地考察、人物访谈的方法。研究发现,伴随着非洲人的日益增多,种族问题在广州十分凸显,中国人和非洲人在文化理解上的距离仍然很大。音乐在非洲人生活中占据了非常重要的地位,他们通过丰富的宗教音乐、娱乐音乐生活以及制作音乐专辑建立起自己在异国他乡的精神家园。%With the boost of political and economic globalization , the emergence of transnational mi-gration has constructed a new urban spatial structure .As the research on “scattering” African groups in Guangzhou has been mainly conducted by social sciences for the past few years , it is still blank in the field of musicology .This project adopted the methods of fieldwork and interviews , find-ing that while the number of Africans continues to increase , the racial problem in the city is high-lighted and the Chinese and Africans there still have quite different understandings of culture .

  9. Breves anotações sobre a carnavalização e alguns de seus disfarces em dois filmes latinoamericanos: Como água para chocolate e Carlota Joaquina

    Directory of Open Access Journals (Sweden)

    Eduardo Peñuela Cañizal

    2005-12-01

    Full Text Available The author of this article sets out to examine, as an inventive process, some characteristic ways of camavalisation that have take shape in two Latin American films. He explores also the desire that involves the constmctions of images and visual narrative.

  10. Avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados Chemical evaluation of cocoa substitutes and study of formulated chocolate drink powder

    OpenAIRE

    Magda Leite Medeiros; Suzana Caetano da Silva Lannes

    2009-01-01

    O cacau em pó é obtido a partir da pasta de cacau preparada com sementes que passaram pelos processos de fermentação, secagem, torrefação, moagem e prensa (para separação da manteiga de cacau), podendo ser utilizado em formulações de achocolatados que além de cacau em pó são produzidos com: açúcar, aroma e outros ingredientes constantes da formulação. Nos países líderes de produção, o preço do cacau é afetado pelo clima, pragas e fatores políticos. Substitutos de cacau são substâncias que pod...

  11. Estudio del contenido de compuestos bioactivos del cacao y su aplicación en la obtención de un ingrediente rico en (poli)fenoles para el diseño de un chocolate enriquecido

    OpenAIRE

    Cienfuegos-Jovellanos Fernández, Elena

    2016-01-01

    Actualmente, existe un interés por la demanda de alimentos saludables que puedan tener un efecto beneficioso para la salud de los consumidores. La evidencia científica avala que el consumo de determinados compuestos presentes en los alimentos de forma natural, tiene una relación inversa con la disminución del riesgo de padecer enfermedades, como enfermedades cardiovasculares, cáncer y otras enfermedades degenerativas. Entre estos componentes presentes en los alimentos de origen vegetal, l...

  12. Nash versus Schelling? The importance of constraints in legislative bargaining

    OpenAIRE

    Bailer, Stefanie; Schneider, Gerald

    2006-01-01

    When the Council of Ministers had to decide on the so-called chocolate directive in 1999, its plan to allow vegetable fat in the production of candy products met with fierce opposition from Belgium, France, and the Netherlands. These three member states objected to the usage of vegetable fats other than cocoa in chocolate. Although they advanced some consumer-friendly arguments, continental manufacturers also tried to avoid competition from the British chocolate industry and to protect some o...

  13. Trading Cacao : a View from Veracruz, 1629 – 1645

    OpenAIRE

    Ferry, Robert

    2006-01-01

    This essay examines several interrelated themes and uses a variety of research strategies to explore the general topic of chocolate and the cacao trade in early seventeenth-century Mexico. Based primarily on the records of the Mexico Tribunal of the Inquisition, the essay attempts to expand our understanding of the beginning of large-scale chocolate consumption in Mexico, of the inner workings of the business of buying, transporting, and selling cacao beans, and the business of chocolate sold...

  14. Čokoládovny v oblasti Podmokel pod vedením saských průmyslníků (1853-1918)

    OpenAIRE

    Syrová, Tereza

    2010-01-01

    This graduation thesis describes life in the border village Podmokly in the period between 1853-1918. The author presents the penetration of the Saxon capital at this time and further developing the business mostly Germans from Saxony in the chocolate industry. It focuses on chocolate, which at that time originated in the village, and the chocolate Jordan & Timaeus, Hartwig & Vogel, and Otto Rüger. Initially focused on the development of village Podmokly, the characteristic time, the amount o...

  15. Výroba čokoládových cukrovinek a faktory ovlivňující jejich udržitelnost

    OpenAIRE

    Jurková, Jena

    2015-01-01

    Bachelor thesis deals with the technology of production of chocolate and influences affecting their sustainability. There are described all process steps from the processing of cocoa beans to actual production of chocolate, which includes pressing, rolling, conching and tempering. Finally there is shown forming, cooling and packaging of chocolate products themselves. There is a brief history, characteristics of the cacao tree and its varieties and basic raw material for the production of choc...

  16. The analyzing of Dove marketing strategy

    Institute of Scientific and Technical Information of China (English)

    Guo; Yaohui

    2015-01-01

    <正>1.Introduction In this report,I try to analyze the related information about DOVE chocolate.Firstly,I would like to introduce this product.Dove chocolate is one of a series of products launched by the world’s largest pet food and snack food manufacturers,U.S.multinational food company Mars(Mars).Entered China in 1989,It becomes China’s leading brand of chocolate in

  17. International Journal of Veterinary Health Science & Research

    OpenAIRE

    Sudhakara Reddy, B.; L.S.S.Varaprasad Reddy; Sivajothi, S.

    2013-01-01

    Three years old female pug was presented to the clinics with sudden onset of muscle tremors, salivation, vomitions, panting, restlessness and polyuria from last night. Dog had history of ingestion of dark coloured chocolates. Examination of saliva and faecal samples revealed brown colour with chocolate odour. Based on the history, clinical signs and laboratory examination condition was diagnosed as acute chocolate poisoning. Dog was treated with inj. DNS, inj. ranitidine along...

  18. Changing the functionality of cocoa butter

    OpenAIRE

    De Clercq, Nathalie

    2011-01-01

    Cocoa butter is an essential ingredient in chocolate as it forms the continuous phase of chocolate. It’s therefore responsible for the gloss, texture and typical melting behaviour of ‘irresistible’ chocolate. The aim of this research was to change the functionality of cocoa butter by two different methods. In the first part, cocoa butter was modified by physical refining by using packed column steam refining with or without silica pretreatment. The physicochemical properties of the refined co...

  19. The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods

    OpenAIRE

    Josefa Bastida-Rodríguez

    2013-01-01

    The food additive named polyglycerol polyricinoleate (PGPR) and identified with the code E-476 (PGPR) is used as emulsifier in tin-greasing emulsions for the baking trade and for the production of low-fat spreads. However, the main application of PGPR is in the chocolate industry, where, besides its action as an emulsifier, it also has important properties as a viscosity modifier and thus improves the moulding properties of the molten chocolate. An additional property of PGPR in chocolate is ...

  20. A Robust Machine Vision Algorithm Development for Quality Parameters Extraction of Circular Biscuits and Cookies Digital Images

    OpenAIRE

    Satyam Srivastava; Sachin Boyat; Shashikant Sadistap

    2014-01-01

    Biscuits and cookies are one of the major parts of Indian bakery products. The bake level of biscuits and cookies is of significant value to various bakery products as it determines the taste, texture, number of chocolate chips, uniformity in distribution of chocolate chips, and various features related to appearance of products. Six threshold methods (isodata, Otsu, minimum error, moment preserving, Fuzzy, manual method, and k-mean clustering) have been implemented for chocolate chips extrac...

  1. 巧克力工厂的秘密

    Institute of Scientific and Technical Information of China (English)

    罗尔德·达尔; 黄哲宇

    2004-01-01

    Chocolate maker Willy Wonka is known as a strange man. He is rarely[很少的] seen in public. As a prize in a competition, Willy Wonka invites five winners to visit his chocolate factory. He hides five golden tickets in his chocolate bars. Those lucky enough to find a ticket win a tour and a lifetime supply of chocolate. Charlie Bucket is a poor boy who desperately[拼命地] wants the prize. You can see how Charlie discovers the precious[珍贵的] golden ticket and how happy he is in the following extract[节选]。

  2. On sale at the CERN branch of the Post Office from 1 December 2005

    CERN Multimedia

    2005-01-01

    The 2006 Swiss motorway sticker CHF 40.- 2006 Swiss motorway sticker with chocolate and gift-wrapping CHF 43.- The ideal Christmas gift for the motorist in your life! A 2006 Swiss motorway sticker, tasty Villars chocolate (50g), all in a festive gift wrapping.

  3. Conditioned craving cues elicit an automatic approach tendency

    NARCIS (Netherlands)

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

    2008-01-01

    In two experiments, we used a Pavlovian differential conditioning procedure to induce craving for chocolate. As a result of repeated pairing with chocolate intake, initially neutral cues came to elicit an automatic approach tendency in a speeded stimulus-response compatibility reaction time task. Th

  4. The effects of food viscosity on bite size, bite effort and food intake

    NARCIS (Netherlands)

    Wijk, de R.A.; Zijlstra, N.; Mars, M.; Graaf, de C.; Prinz, J.F.

    2008-01-01

    Two studies investigated the effect of a food's viscosity on bite size, bite effort and food intake using a standardized protocol in which subjects sipped through a straw every 20 s for a period of 15 min from one of two products, a chocolate-flavored dairy drink and a chocolate-flavored dairy semi-

  5. Concentration of Cadmium in Cacao Beans and its Relationship with Soil Cadmium in Southern Ecuador

    Science.gov (United States)

    The concentration of cadmium (Cd) in cacao (Theobroma cacao, L.) beans above a critical level (0.6 mg kg-1 established by the European Union) has raised concerns of safety in the consumption of cacao-based chocolate (dark chocolate). Currently, little is available regarding Cd concentration in soil,...

  6. Edible Astronomy Demonstrations

    Science.gov (United States)

    Lubowich, Donald A.

    2007-12-01

    Astronomy demonstrations with edible ingredients are an effective way to increase student interest and knowledge of astronomical concepts. This approach has been successful with all age groups from elementary school through college students - and the students remember these demonstrations after they are presented. In this poster I describe edible demonstrations I have created to simulate the expansion of the universe (using big-bang chocolate chip cookies); differentiation during the formation of the Earth and planets (using chocolate or chocolate milk with marshmallows, cereal, candy pieces or nuts); and radioactivity/radioactive dating (using popcorn). Other possible demonstrations include: plate tectonics (crackers with peanut butter and jelly); convection (miso soup or hot chocolate); mud flows on Mars (melted chocolate poured over angel food cake); formation of the Galactic disk (pizza); formation of spiral arms (coffee with cream); the curvature of Space (Pringles); constellations patterns with chocolate chips and chocolate chip cookies; planet shaped cookies; star shaped cookies with different colored frostings; coffee or chocolate milk measurement of solar radiation; Oreo cookie lunar phases. Sometimes the students eat the results of the astronomical demonstrations. These demonstrations are an effective teaching tool and can be adapted for cultural, culinary, and ethnic differences among the students.

  7. Theobroma cacao L., the Food of the Gods: a scientific approach beyond myths and claims.

    Science.gov (United States)

    Rusconi, M; Conti, A

    2010-01-01

    Cocoa beans are rich source of polyphenols, contributing about 10% of the dry weight of the whole bean and its derivative chocolate, particularly dark chocolate, is considered one of the major contributors of antioxidants to the American diet after fruits and vegetables. At present the wide variation in cocoa processing and in the content and profile of polyphenols make it difficult to determine to what extent the findings about positive effects expressed in different studies, translate into tangible clinical benefits. Moreover, before claiming any healthy properties to a plant, natural product or food item on human subject, a basic research project approved by scientific and ethical commissions has to be performed. Until now the definition, composition, manufacturing specifications, packaging and labelling of cocoa and chocolate products in Europe, are regulated by "Directive 2000/36/EC of the European parliament and of the council". The definitions take changes in consumer tastes, chocolate composition and labelling into account, but do not consider the real potential of healthy, beneficial and nutraceutical effects. In fact, they fail to establish an official analytical methodology for the quantification of phenolic compounds in cocoa and chocolate. Moreover quantification of these compounds is not used in product classification. This article reviews many qualitative differences of cocoa and chocolate, in particular dark chocolate, aiming to establish the different implications for public health through the use of the analyzed concentration of polyphenols in cocoa products. PMID:19735732

  8. Preservation of cocoa antioxidant activity, total polyphenols, flavan-3-ols, and procyanidin content in foods prepared with cocoa powder.

    Science.gov (United States)

    Stahl, L; Miller, K B; Apgar, J; Sweigart, D S; Stuart, D A; McHale, N; Ou, B; Kondo, M; Hurst, W J

    2009-08-01

    Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxidant activity, TP, flavanol monomers, and procyanidins ranged from 86% to over 100% in the chocolate frosting, hot cocoa drink, and chocolate cookies. Losses were greatest in the chocolate cake with recoveries ranging from 5% for epicatechin to 54% for antioxidant activity. The causes of losses in baked chocolate cakes were investigated by exchanging baking soda with baking powder or combinations of the 2 leavening agents. Use of baking soda as a leavening agent was associated with increased pH and darkening color of cakes. Losses of antioxidant activity, TP, flavanol monomers, and procyanidins were associated with an increased extractable pH of the baked cakes. Chocolate cakes made with baking powder for leavening resulted in an average extractable pH of 6.2 with essentially complete retention of antioxidant activity and flavanol content, but with reduced cake heights and lighter cake color. Commercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking. These results suggest that baking soda causes an increase in pH and subsequent destruction of flavanol compounds and antioxidant activity. Use of an appropriate leavening agent to moderate the final cake pH to approximately 7.25 or less results in both good leavening and preservation of cocoa flavanols and procyanidins. PMID:19723182

  9. Computational and Theoretical Challenges on Counting Solid Standard Young Tableaux

    CERN Document Server

    Ekhad, Shalosh B

    2012-01-01

    In how many ways can you place n chocolate pieces all of different sizes in an n by n chocolate box, in such a way that when you go from left to right and from top to bottom, there are no gaps AND the sizes increase along each row and each column? The answer is the well-known OEIS Sequence Number 85. To our amazement, the analogous sequence for a three-dimensional chocolate box was not there. Here we fill this gap, and more importantly, offer some computational and theoretical challenges about enumerating families of Solid Standard Young Tableaux.

  10. 缤纷前沿

    Institute of Scientific and Technical Information of China (English)

    染晗曼

    2013-01-01

    More Chocolate,More Chance to Win the Nobel Prize?吃巧克力有助于得诺贝尔奖?Eating more chocolate improves a nation’s chances of producing Nobel Prize winners,a recent study suggests.The study’s author,Franz Messerli of Colombia University,says,"There is data in rats showing that they live longer and have better cognitive(认知的)function when they eat chocolate."So Franz Messerli took the number of Nobel Prize winners in a country as an indicator

  11. CT diagnosis of cystic ovarian lesions

    International Nuclear Information System (INIS)

    CT was undertaken and CT numbers were measured in 47 patients with cystic ovarian lesions. CT features particularly for chocolate cyst revealed the uniform thickness of the whole cystic wall, findings suggesting adhesion to the surrounding organs, circular or oval shape, and higher CT numbers within the cyst than those in the other cystic ovarian lesions. However, because these features are not always observed in cases of chocolate cyst, one should not rely solely on CT findings in the diagnosis of chocolate cyst. (Namekawa, K.)

  12. How Is High Blood Cholesterol Treated?

    Science.gov (United States)

    ... fat is found in some meats, dairy products, chocolate, baked goods, and deep-fried and processed foods. ... especially important if you have a condition called metabolic syndrome . Metabolic syndrome is the name for a group ...

  13. Metabolism

    Science.gov (United States)

    ... a particular food provides to the body. A chocolate bar has more calories than an apple, so ... More Common in People With Type 1 Diabetes Metabolic Syndrome Your Child's Weight Healthy Eating Endocrine System Blood ...

  14. Heartburn

    Science.gov (United States)

    ... reflux, such as: Alcohol Caffeine Carbonated drinks Chocolate Citrus fruits and juices Peppermint and spearmint Spicy or ... A.D.A.M. Editorial team. Related MedlinePlus Health Topics Heartburn Browse the Encyclopedia A.D.A. ...

  15. When you have urinary incontinence

    Science.gov (United States)

    ... foods and sauces Spicy foods Chocolate Sugars and honey Artificial sweeteners Milk and milk products Get more ... a cold or lung problems that make you cough or sneeze. Very heavy lifting. Ask your health ...

  16. Caffeine

    Science.gov (United States)

    ... mood. Caffeine is in tea, coffee, chocolate, many soft drinks, and pain relievers and other over-the-counter ... Teens usually get most of their caffeine from soft drinks and energy drinks. (In addition to caffeine, these ...

  17. Gastrointestinal Complications (PDQ) - Bowel Obstruction

    Science.gov (United States)

    ... sports drinks, broth, weak decaffeinated tea, caffeine-free soft drinks, clear juices, and gelatin. For severe diarrhea, the ... Strong spices and herbs . Chocolate, coffee, tea, and soft drinks with caffeine . Alcohol and tobacco . Foods to choose: ...

  18. Gastrointestinal Complications (PDQ)

    Science.gov (United States)

    ... sports drinks, broth, weak decaffeinated tea, caffeine-free soft drinks, clear juices, and gelatin. For severe diarrhea, the ... Strong spices and herbs . Chocolate, coffee, tea, and soft drinks with caffeine . Alcohol and tobacco . Foods to choose: ...

  19. Kidney Stones in Children

    Science.gov (United States)

    ... drinking the wrong types of fluids, such as soft drinks or drinks with caffeine, may cause substances in ... such as chocolate, peanut butter, and dark-colored soft drinks. Children who form uric acid or cystine stones ...

  20. Tootest olulisemaks saab ärimudel. Kandiline arbuus tavalisest 30 korda kallim / Ain Alvela ; kommenteerinud Janek Kalvi

    Index Scriptorium Estoniae

    Alvela, Ain, 1967-

    2011-01-01

    Eesti Arengufondi juhatuse esimehe Ott Pärna, ASi Kalev Chocolate Factory juhataja Kaido Kaare ja ASi Balsnack International Holding juhatuse esimehe Elmar Rusingu ettekannetest toiduainetööstuse aastakonverentsil "Uue tõusu ootuses". Graafik