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. 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.

  5. 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.

  6. 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.

  7. 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. (...)

  8. 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...

  9. 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)

  10. 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...

  11. 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…

  12. Learning Biochemistry by Chocolate

    Directory of Open Access Journals (Sweden)

    M.C Guedes

    2006-07-01

    Full Text Available Both sensations and biochemical reactions taken place or promoted during ingestion of chocolate were the motivation for  investigating  the  organic  compounds  present  in  this  source.  Cocoa  and  chocolate  are  composed  by  several substances , among them, aminoacids and alkaloids.The objective of this investigation was to purpose a contextured approach  of  biochemistry  through  the  sensations  and  reactions  involving  aminoacids,  theobromine  and  hormones. Methodology: 1. Theoretical part:  constituted  by theoretical  and tutorial classes  about aminoacids, theobromine and hormones  involved  at  the  metabolism;  2.  Questionary:  ten  questions  based  upon  theoretical  classes,  personal sensations  and  general  aspects  of chocolate;  3.Lecture:  Cientific  articles  searched  in  periodics  by  own  students  as well  as  newspaper  reports;  4.  Experimental:  Laboratory  experiments  including  extraction,  characterization, spectrometric quantification  after  specific reactions  and identification by  Rf  comparison with  standards  on TLC  from cocoa  almonds  and  both  powder  cocoa  and  chocolate.  The  study  was  applied  in  30  students  from  a  chemistry college. Results: The results pointed out to a higher frequency of the students and to a increased interest  from them by   biochemistry  issues  and  cientific  lectures,  as  well  as  a  satisfactory  acquirement  of  theoretical  and  practice knowledge of aminoacids and hormones, spectrometry and chromatography. Conclusion: A contextured approach is quite positive for learning biochemistry to chemists.

  13. 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...

  14. 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

  15. 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...

  16. 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.

  17. 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...

  18. 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...

  19. 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...

  20. 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...

  1. 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.

  2. 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

  3. 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

  4. 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

  5. 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 ...

  6. 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...

  7. 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

  8. 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...

  9. 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.

  10. 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...

  11. 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…

  12. 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.

  13. 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...

  14. 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

  15. 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

  16. 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...

  17. 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...

  18. 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.

  19. 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.

  20. 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...

  1. 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...

  2. 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

  3. 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

  4. 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...

  5. 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...

  6. 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 (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.

  7. 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...

  8. 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...

  9. 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

  10. 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...

  11. 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...

  12. The medicinal use of chocolate in early North America.

    Science.gov (United States)

    Pucciarelli, Deanna L; Grivetti, Louis E

    2008-10-01

    The medicinal use of chocolate has a long history in North America dating back to the 16th century. From Mesoamerican Codices and European Treatises scholars have determined that for hundreds of years the beverage called chocolate was administered to the sick and prescribed homeopathically to prevent illness. Yet, little scholarship exists that focuses on medicinal chocolate usage in early North America (18th-19th century). This paper examines medical practices during this era and associated medicinal norms with special attention given to chocolate/cocoa usage. Given the current scientific attention on the relationship between dark chocolate consumption and heart disease attenuation it is timely to investigate and chronicle America's medical forebears' understanding of, and practices related to, the medicinal use of chocolate. Indeed, there is a significant amount of literature to suggest that chocolate was used for wellness and to treat illness. PMID:18683818

  13. 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.

  14. 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.

  15. 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

  16. 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…

  17. 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…

  18. Mycobiota of cocoa: From farm to chocolate

    DEFF Research Database (Denmark)

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

    2011-01-01

    The present work was carried out to study the mycobiota of cocoa beans from farm to chocolate. Four hundred and ninety-four samples were analyzed at various stages of cocoa processing: (i) primary stage at the farm (fermentation, drying, and storage), (ii) secondary stage at processing (testa, ni...

  19. 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

  20. 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...

  1. 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...

  2. 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.

  3. 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...

  4. 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.

  5. 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.

  6. 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

  7. 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... Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients shall meet the requirements of the Food and Drug Administration, “Definitions and Standards of Identity for Cocoa...

  8. 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…

  9. 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....

  10. 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

  11. 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.

  12. 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?

  13. 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…

  14. 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.

  15. 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...

  16. 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.

  17. 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.)....

  18. Oral processing of two milk chocolate samples.

    Science.gov (United States)

    Carvalho-da-Silva, Ana Margarida; Van Damme, Isabella; Taylor, Will; Hort, Joanne; Wolf, Bettina

    2013-02-26

    Oral processing of two milk chocolates, identical in composition and viscosity, was investigated to understand the textural behaviour. Previous studies had shown differences in mouthcoating and related attributes such as time of clearance from the oral cavity to be most discriminating between the samples. Properties of panellists' saliva, with regard to protein concentration and profile before and after eating the two chocolates, were included in the analysis but did not reveal any correlation with texture perception. The microstructure of the chocolate samples following oral processing, which resembled an emulsion as the chocolate phase inverts in-mouth, was clearly different and the sample that was found to be more mouthcoating appeared less flocculated after 20 chews. The differences in flocculation behaviour were mirrored in the volume based particle size distributions acquired with a laser diffraction particle size analyser. The less mouthcoating and more flocculated sample showed a clear bimodal size distribution with peaks at around 40 and 500 μm, for 10 and 20 chews, compared to a smaller and then diminishing second peak for the other sample following 10 and 20 chews, respectively. The corresponding mean particle diameters after 20 chews were 184 ± 23 and 141 ± 10 μm for the less and more mouthcoating samples, respectively. Also, more of the mouthcoating sample had melted after both 10 and 20 chews (80 ± 8% compared to 72 ± 10% for 20 chews). Finally, the friction behaviour between a soft and hard surface (elastopolymer/steel) and at in-mouth temperature was investigated using a commercial tribology attachment on a rotational rheometer. Complex material behaviour was revealed. Observations included an unusual increase in friction coefficient at very low sliding speeds, initially overlapping for both samples, to a threefold higher value for the more mouthcoating sample. This was followed by a commonly observed decrease in friction coefficient with

  19. 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.

  20. 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

  1. 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...

  2. 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.

  3. Mineral essential elements for nutrition in different chocolate products.

    Science.gov (United States)

    Cinquanta, Luciano; Di Cesare, Cinzia; Manoni, Remo; Piano, Angela; Roberti, Piero; Salvatori, Giancarlo

    2016-11-01

    In this work, the essential mineral nutritional elements in cocoa beans, in chocolates at different cocoa percentage (60,70,80 and 90%) and in milk chocolate are evaluated. Dark chocolates are confirmed as an excellent source of magnesium (252.2 mg/100 g) and iron (10.9 mg/100 g): in chocolate containing 90% cocoa, their content corresponds to, respectively, 67.0% and 80.3 of Nutrient Reference Values (NRV) in the European Union. The chocolate containing 90% cocoa is also a good source of zinc (3.5 mg/100 g), which is important for the immune system, and selenium (0.1 mg/100 g). Three main components suitable to explain the mineral concentrations are analyzed by factor analysis. The component 1 can be interpreted as the contribution from the cocoa beans, owing to the mineral characteristics of the soil in which they have grown; the component 2 is mainly due to the manipulation and transformation of the cocoa in chocolate, while the component 3 represents the milk powder. PMID:27346251

  4. 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.

  5. Chocolate craving and disordered eating. Beyond the gender divide?

    Science.gov (United States)

    Hormes, Julia M; Orloff, Natalia C; Timko, C Alix

    2014-12-01

    Chocolate craving in women has previously been linked to disordered eating behaviors. A relatively higher prevalence of eating disorder pathology may account for the fact that chocolate craving is significantly more common in women in North America, compared to many other countries. While support for a causal role of disordered eating in the etiology of craving in women is growing, little is known about the extent to which food cravings are associated with disordered eating behaviors in men. This study was designed to systematically assess the impact of gender and chocolate craving on measures of attitudes to chocolate, responsiveness to food cues in the environment, body shape dissatisfaction, dietary restraint, and eating disorder and general pathology. Undergraduate men and women (n = 645, 37.2% male) were invited to complete self-report questionnaires assessing demographics, height and weight, food cravings, dietary attitudes and behaviors, along with eating disorder and general pathology. Data suggest that the relationship between chocolate craving and disordered eating behaviors in men is the opposite of what has previously been observed in women: compared to non-cravers, male chocolate cravers reported significantly more guilt related to craving, but were significantly less likely to diet and reported lower levels of dietary restraint, less frequent weight fluctuations, and fewer symptoms of eating disorders. Findings indicate that a positive relationship between disordered eating behaviors and chocolate craving may be unique to women (and potentially women in North America). Findings have important implications for our understanding of cultural and psychosocial factors involved in the etiology of food cravings.

  6. 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

  7. 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.

  8. Is It Really True That Chocolate May Be Good for You?

    Science.gov (United States)

    ... https://medlineplus.gov/news/fullstory_161592.html Is It Really True That Chocolate May Be Good for ... re tempted to raid the candy aisle: While it seems to be beneficial, the impact of chocolate ...

  9. 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...

  10. 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...

  11. 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...

  12. 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

  13. 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...) Safe and suitable vegetable derived oils, fats, and stearins other than cacao fat. The oils, fats,...

  14. 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... specified dairy ingredient. (b) Optional ingredients. (1) Safe and suitable vegetable derived fats,...

  15. 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

  16. 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

  17. 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.

  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. 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

  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. Desire lies in the eyes: attention bias for chocolate is related to craving and self-endorsed eating permission.

    Science.gov (United States)

    Werthmann, Jessica; Roefs, Anne; Nederkoorn, Chantal; Jansen, Anita

    2013-11-01

    The present study tested the impact of experimentally manipulated perceived availability of chocolate on attention for chocolate stimuli, momentary (state) craving for chocolate and consumption of chocolate in healthy weight female students. It was hypothesized that eating forbiddance would be related to attentional avoidance (thus diminished attention focus on food cues in an attempt to prevent oneself from processing food cues) and that eating motivation would be related to attentional approach (thus maintained attentional focus on food cues). High chronic chocolate cravers (n=40) and low cravers (n=40) participated in one of four perceived availability contexts (required to eat, forbidden to eat, individual choice to eat, and 50% chance to eat) following a brief chocolate exposure. Attention for chocolate was measured using eye-tracking; momentary craving from self-report; and the consumption of chocolate was assessed from direct observation. The perceived availability of chocolate did not significantly influence attention allocation for chocolate stimuli, momentary craving or chocolate intake. High chocolate cravers reported significantly higher momentary craving for chocolate (d=1.29, pfood stimuli reflect inter-individual differences in eating motivation--such as chronic chocolate craving, and self-endorsed eating permission.

  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. 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...

  7. 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 ...

  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. 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...

  11. 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...

  12. 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!

  13. 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 <...

  14. 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

  15. 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

  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...

  17. 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.

  18. 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...

  19. 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.

  20. 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.

  1. 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

    Spoilage of chocolate pralines, due to growth of microorganisms tolerating low water activity, causes problems in the confectionary industry. Therefore, an increased knowledge on which organisms are present in the chocolate fillings and their tolerance towards low aw, pH, ethanol and other...... 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...

  2. 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.

  3. 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

  4. 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.

  5. 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)....

  6. 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...

  7. 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…

  8. 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,

  9. 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.

  10. 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...

  11. 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.

  12. The comparison of biological activity of chocolates made by different technological procedures

    Directory of Open Access Journals (Sweden)

    Lucia Godočiková

    2016-06-01

    Full Text Available 12.00 Chocolate is one of the most consumed delicacies in the world. Nowadays, raw chocolates without vanilla or allergens are getting more attention. The aim of this study was to evaluate and compare the biological activity of different types of chocolate - cold processed chocolate and chocolate made by traditional way. Total content of fat, crude fibre, polyphenols, flavonoids, phenolic acids and metylxantines - theobromine and caffeine was evaluated. The antioxidant activity was determined by a method using DPPH radical, reducing power method and phosphomolybdenum method. Both evaluated chocolates had similar content of fat and crude fibre, but sample of chocolate made by traditional way probably due to the higher content of cocoa mass had almost two times higher content of total polyphenols, flavonoids and phenolic acids as cold processed chocolate. Also the content of theobromine and caffeine was slightly higher in chocolate made by traditional way. This sample had the highest antioxidant activity - 93.68 mg TEAC.g-1 determined by phosphomolybdenum method, while in the sample of chocolate made by cold processed way was measeured value 50.82 mg TEAC.g-1. Similarly, reducing power of chocolate made by traditional way was almost two times higher, but antioxidant activity determined with DPPH method was similar in both samples (3.58 and 3.62 mg TEAC.g-1. The antioxidants and metylxantines in chocolates determine its potential to be a significant source of biologicaly active compounds with favorable effects to human health. It can be concluded in this study, that chocolate produced by conventional production technology can have more health-promoting ingredients reserved, but more extensive researches are still needed.  12.00 Normal 0 21 false false false SK X-NONE X-NONE Normal 0 21 false false false SK X-NONE X-NONE 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

  13. 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.

  14. 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

  15. Chocolate bar as an incentive did not increase response rate among physiotherapists: a randomised controlled trial

    Directory of Open Access Journals (Sweden)

    Dahm Kristin

    2008-06-01

    Full Text Available Abstract Background The aim of this study was to assess the effect of a small incentive, a bar of dark chocolate, on response rate in a study of physiotherapy performance in patients with knee osteoarthritis. Findings Norwegian physiotherapists from private practice were randomised in blocks to an intervention group (n = 1027 receiving a bar of dark chocolate together with a data-collection form, and a control group (n = 1027 that received the data-collection form only. The physiotherapists were asked to prospectively complete the data-collection form by reporting treatments provided to one patient with knee osteoarthritis through 12 treatment sessions. The outcome measure was response rate of completed forms. Out of the 510 physiotherapists that responded, 280 had completed the data-collection form by the end of the study period. There was no difference between the chocolate and no-chocolate group in response rate of those who sent in completed forms. In the chocolate group, 142 (13.8% returned completed forms compared to 138 (13.4% in the control group, ARR = 0.4 (95% CI: -3.44 to 2.6. Conclusion A bar of dark chocolate did not increase response rate in a prospective study of physiotherapy performance. Stronger incentives than chocolate seem to be necessary to increase the response rate among professionals who are asked to report about their practice. Trial Registration Current Controlled Trials register: ISRCTN02397855

  16. INFLUENCE LECITHIN AND RADIAMULS SORB 2345K ON THE RHEOLOGICAL PROPERTIES OF CHOCOLATE MASS

    Directory of Open Access Journals (Sweden)

    Chernykh I. A.

    2015-11-01

    Full Text Available Lecithin and sorbitol tristearate (Radiamuls Sorb 2345K are the emulsifiers used in the manufacture of chocolate products. The effects of various blends of lecithin and Radiamuls Sorb 2345K when added in concentrations up to 14 g / kg on the rheological properties of molten dark and milk chocolate were determined by rotational rheometry. The results show that regardless of the total amount of emulsifier, yield strength, both dark and milk chocolate most effectively reduced by applying a mixture of approximately 30% lecithin and 70% RADIAMULS SORB 2345K. Regardless of the concentration of the emulsifier proportion RADIAMULS SORB 2345K in the mixture can be reduced to 25% without a significant increase in equilibrium viscosity milk chocolate. With respect to the total emulsifier dosage in the range of 4 to 6 g / kg, the lowest values were found for the viscosity of the mixture letsitin- Radiamuls Sorb 2345K 50:50 for dark chocolate and milk chocolate to 75-25, respectively. when using the mixture of lecithin-SORB RADIAMULS 2345K there are various possibilities for adjusting the rheological properties of chocolate, confectionery coatings and fillers on fat basis. The results obtained show that the confectionery mass flow can easily be adapted to the specific processing needs, thereby improving product quality and production efficiency increases

  17. 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.

  18. 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

  19. 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

  1. 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

  2. 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...

  3. 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

  4. Chocolate milk: a post-exercise recovery beverage for endurance sports.

    Science.gov (United States)

    Pritchett, Kelly; Pritchett, Robert

    2012-01-01

    An optimal post-exercise nutrition regimen is fundamental for ensuring recovery. Therefore, research has aimed to examine post-exercise nutritional strategies for enhanced training stimuli. Chocolate milk has become an affordable recovery beverage for many athletes, taking the place of more expensive commercially available recovery beverages. Low-fat chocolate milk consists of a 4:1 carbohydrate:protein ratio (similar to many commercial recovery beverages) and provides fluids and sodium to aid in post-workout recovery. Consuming chocolate milk (1.0-1.5•g•kg(-1) h(-1)) immediately after exercise and again at 2 h post-exercise appears to be optimal for exercise recovery and may attenuate indices of muscle damage. Future research should examine the optimal amount, timing, and frequency of ingestion of chocolate milk on post-exercise recovery measures including performance, indices of muscle damage, and muscle glycogen resynthesis.

  5. 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)

  6. 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

    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......The sensory quality of chocolate is widely determined by the qualitative and quantitative composition of volatile compounds resulting from microbial metabolism during fermentation, and Maillard reactions taking place during drying, roasting and conching. The influence of applying mixed starter...... in roasted cocoa liquors and finished chocolates. 19 of the 56 volatile compounds identified in the chocolates were found in significantly higher amounts in the tray fermented sample, whilst significantly higher amounts of 2-methoxyphenol was measured in the two inoculated chocolates. The P. kluyveri...

  7. 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.

  8. 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...

  9. 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...

  10. 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...

  11. 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-...

  12. 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...

  13. 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

  14. 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.

  15. 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.

  16. 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

  17. 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

  18. 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 ...

  19. 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

  20. 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.

  1. Chocolate and other cocoa products: effects on human reproduction and pregnancy.

    Science.gov (United States)

    Brillo, Eleonora; Di Renzo, Gian Carlo

    2015-11-18

    Chocolate and other cocoa products are not all alike. They differ between themselves in term of nutrients, calories, and bioactive constituents. Therefore, some of them are unhealthy foods, whereas others do not affect health and still others are healthy foods. One wonders which chocolate and other cocoa derivatives can be considered as biofunctional food products. This review explores the constituents of cocoa and chocolate and summarizes evidence about the role of cocoa and chocolate components on human health and particularly on reproduction. On the basis of the literature review, it can be asserted that some kinds of cocoa products have favorable effects on human health at different stages of life. Women seem to be particularly favored by consuming of cocoa products, and chocolate with specific features can also be a good supplementary source of energy for pregnant woman. However, many aspects remain to be investigated and others are still to be clarified. Future studies and systematic reviews will shed light on some preventive effects and health benefits of cocoa products.

  2. 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.

  3. 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.

  4. 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

  5. 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

  6. 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...

  7. 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.

  8. Estudo reológico de chocolates elaborados com diferentes cultivares de cacau (Theobroma cacao L.

    Directory of Open Access Journals (Sweden)

    Paula Bacelar Leite

    2013-09-01

    Full Text Available O chocolate pode ser definido como uma suspensão de partículas sólidas (açúcar, sólidos de cacau e sólidos de leite em uma fase gordurosa contínua, que contribui para o aroma, o sabor e a cor, além de promover forma ao produto final. A reologia de chocolates é quantificada durante a produção usando-se dois parâmetros: tensão inicial (yield stress e viscosidade aparente (plástica, em que, geralmente, se utiliza o modelo de Casson. O objetivo deste estudo foi avaliar reologicamente formulações de chocolates produzidos a partir de diferentes cultivares de cacau. As amostras de chocolate foram formuladas com 73,6% de cacau e foram realizadas as seguintes análises: determinação do teor de lipídeos; composição em triacilgliceróis; testes reológicos, e análise do tamanho máximo de partículas. O chocolate proveniente da cultivar PH16 apresentou menor conteúdo de gordura (36,53 g.100 g–1, maior tamanho de partículas (21 µm, maior valor de tensão inicial (20,91 Pa e maior área de histerese, com mais ampla tixotropia quando comparada às amostras dos chocolates provenientes das cultivares SR162 e Convencional. Os resultados encontrados no estudo reológico mostraram a interferência do conteúdo de gordura e do tamanho de partículas na tensão inicial dos produtos.

  9. 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.

  10. 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.

  11. 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 ...

  12. 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

  13. 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)

  14. 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.

  15. "The Misfortune of a Man Like Ourselves": Robert Cormier's "The Chocolate War" as Aristotelian Tragedy.

    Science.gov (United States)

    Keeling, Kara

    1999-01-01

    Examines criticism of and resistance to Robert Cormier's young adult novel "The Chocolate War." Argues that the book should be taught as tragedy and that teachers should pay their high school students the compliment of assuming their humanity and thus their need and ability to grapple with true tragedy. (SR)

  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. 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.

  18. Proximate composition and quantification of fatty acids in five major Brazilian chocolate brands

    Directory of Open Access Journals (Sweden)

    Rúbia Michele Suzuki

    2011-06-01

    Full Text Available The objective of the present study was to characterize the centesimal composition and quantify fatty acids in regular and diet chocolate brands with emphasis on trans fatty acids. Regular and diet dark chocolate samples from the major brands analyzed were purchased from different local supermarkets in the city of Maringá. The brands were labeled with letters and five lots of each brand with three chocolate units per lot were analyzed in triplicate. We observed that the diet chocolates from the same brands presented larger lipid contents. The main fatty acids observed were saturated fatty acids (SFA, myristic acid (14:0, palmitic acid (16:0, and estearic acid (18:0. Among the monounsaturated fatty acids (MUFA, polyunsaturated fatty acids (PUFA and trans fatty acids, oleic acid (18:1n-9, linoleic acid (18:2n-6, and elaidic acid (18:1-9t predominated. The trans fatty acid contents found in the analyzed samples were lower than and/or in accordance with the limits proposed by the Brazilian regulation.

  19. 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.

  20. 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…

  1. Chocolate Consumption is Associated with a Lower Risk of Cognitive Decline.

    Science.gov (United States)

    Moreira, Afonso; Diógenes, Maria José; de Mendonça, Alexandre; Lunet, Nuno; Barros, Henrique

    2016-05-01

    Cocoa-related products like chocolate have taken an important place in our food habits and culture. In this work, we aim to examine the relationship between chocolate consumption and cognitive decline in an elderly cognitively healthy population. In the present longitudinal prospective study, a cohort of 531 participants aged 65 and over with normal Mini-Mental State Examination (MMSE; median 28) was selected. The median follow-up was 48 months. Dietary habits were evaluated at baseline. The MMSE was used to assess global cognitive function at baseline and at follow-up. Cognitive decline was defined by a decrease ≥ 2 points in the MMSE score between evaluations. Relative risk (RR) and 95% confidence interval (95% CI) estimates were adjusted for age, education, smoking, alcohol drinking, body mass index, hypertension, and diabetes. Chocolate intake was associated with a lower risk of cognitive decline (RR = 0.59, 95% CI 0.38-0.92). This protective effect was observed only among subjects with an average daily consumption of caffeine lower than 75 mg (69% of the participants; RR = 0.50, 95% CI 0.31-0.82). To our knowledge, this is the first prospective cohort study to show an inverse association between regular long-term chocolate consumption and cognitive decline in humans. PMID:27163823

  2. 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.…

  3. 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.

  4. 76 FR 38680 - Notice of Availability of the Draft Environmental Impact Statement for the West Chocolate...

    Science.gov (United States)

    2011-07-01

    ... pending geothermal lease application within the renewable energy evaluation area. This CDCA Draft Plan... solar, wind and geothermal testing and development in a renewable energy evaluation area located near... Chocolate Mountains Renewable Energy Evaluation Area, Imperial Valley, California, and the Draft...

  5. 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

  6. 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.)

  7. 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)

  8. 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)

  9. 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...

  10. 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...

  11. 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.

  12. 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.

  13. 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

  14. 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

  15. 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...

  16. 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

  17. 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

  18. 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

  19. The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate

    Directory of Open Access Journals (Sweden)

    Šoronja-Simović Dragana M.

    2012-01-01

    Full Text Available The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured by using the two different manufacturing processes: a standard manufacturing process (SM in five-roller mills including conching, and an unconventional manufacturing process in a ball mill (R1. The quality of both milk chocolate masses was examined by the comparison of thermal (differential scanning calorimetry analysis, textural properties (texture analysis, and the content of hard triglycerides (nuclear magnetic resonance spectroscopy. The main goal of this work was to determine whether chocolate can be produced in a ball mill, using the manufacturing process which results in significant savings, without causing drastic changes to the chocolate physical properties. The new manufacturing process rationalises the standard method by combining two phases, namely conching, and refining into a single one. This results in reduced initial and maintenance costs, as well as costs of workforce and fuel, etc. The results have shown that the new chocolate manufacturing process has a positive impact on texture and thermal properties, while the content of hard triglycerides remains the same.

  20. 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.

  1. 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...

  2. 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.

  3. 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

  4. 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

  5. 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...

  6. 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.

  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. 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

  9. “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。

  10. 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 ...

  11. A PHASEOLUS VULGARIS EXTRACT REDUCES CUE-INDUCED REINSTATEMENT OF CHOCOLATE SEEKING IN RATS

    Directory of Open Access Journals (Sweden)

    Irene eLorrai

    2016-04-01

    Full Text Available 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 (FR10 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.

  12. 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...

  13. 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...

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

    DEFF Research Database (Denmark)

    Nielsen, Cecilie Lykke Marvig

    ±1500 ppm, acetic acid ±1%, and temperature 8-25°C and one for (ii) aw 0.65-0.80, pH 2.5-4.0, ethanol 0-15%, sorbic acid ±250 ppm, and time 0-90 days. The second set of models included two different strains of Z. rouxii, while only one of the strains were included in the first set of models. The models...... growth/no growth models to be used in product development in the confectionery industry. In regard to the physical-chemical spoilage, the focus was on moisture migration in chocolate pralines containing liquid fillings with and without alcohol. Physical-chemical spoilage can be caused by fat migration...... 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. Impact of the removal of chocolate milk from school milk programs for children in Saskatoon, Canada.

    Science.gov (United States)

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

    2015-03-01

    Studies in the United States report inclusion of flavoured milk in the diets of children and youth improves nutrient intakes. No research has investigated the contribution of flavoured milk to overall milk intake or the milk preferences of Canadian children. The objective of the study was to measure milk consumption (plain milk and flavoured milk) by children in an elementary school environment and investigate factors contributing to milk choice. A mixed-method research design was applied across 6 schools for 12 weeks. Milk waste was measured in grades 1-8 for 12 weeks. Weeks 1-4 (phase 1) and 9-12 (phase 3) provided both plain milk and flavoured milk as chocolate milk while weeks 5-8 (phase 2) provided plain milk only. Beverage Frequency Questionnaires were used in each phase (in grades 5-8 only) to assess usual beverage consumption. Statistical nutrient modelling was conducted to determine the effects of removing chocolate milk during phase 2 as a milk choice. Later, focus groups were conducted with students in grades 5-8 to determine what influences them to choose/not choose to drink milk. Total milk intake decreased by 12.3% when chocolate milk was removed from the schools (26.6% ± 5.2% to 14.31% ± 1.6%, p location (p = 0.035) and cost (p food/drink combinations.

  16. 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.

  17. 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

  18. Chocolate cake. Guilt or celebration? Associations with healthy eating attitudes, perceived behavioural control, intentions and weight-loss.

    Science.gov (United States)

    Kuijer, Roeline G; Boyce, Jessica A

    2014-03-01

    Food and eating are often associated with ambivalent feelings: pleasure and enjoyment, but also worry and guilt. Guilt has the potential to motivate behaviour change, but may also lead to feelings of helplessness and loss of control. This study firstly examined whether a default association of either 'guilt' or 'celebration' with a prototypical forbidden food item (chocolate cake) was related to differences in attitudes, perceived behavioural control, and intentions in relation to healthy eating, and secondly whether the default association was related to weight change over an 18month period (and short term weight-loss in a subsample of participants with a weight-loss goal). This study did not find any evidence for adaptive or motivational properties of guilt. Participants associating chocolate cake with guilt did not report more positive attitudes or stronger intentions to eat healthy than did those associating chocolate cake with celebration. Instead, they reported lower levels of perceived behavioural control over eating and were less successful at maintaining their weight over an 18month period. Participants with a weight-loss goal who associated chocolate cake with guilt were less successful at losing weight over a 3month period compared to those associating chocolate cake with celebration.

  19. 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.

  20. 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

  1. 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

  2. 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

  3. 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...... the available literature on the topic in terms of process variables throughout the chain, and their effects on quality and flavour aspects of cocoa beans and the eventual chocolate product. After analyzing the literature, we are able to identify potential benefits of using data regarding the farming practices...

  4. Characterisation of Hypertensive Patients with Improved Endothelial Function after Dark Chocolate Consumption

    Directory of Open Access Journals (Sweden)

    Jenifer d'El-Rei

    2013-01-01

    Full Text Available Recent findings indicate an inverse relationship between cardiovascular disease and consumption of flavonoids. We aimed to identify clinical and vascular parameters of treated hypertensive who present beneficial effects of dark chocolate for one-week period on vascular function. Twenty-one hypertensive subjects, aged 40–65 years, were included in a prospective study with measurement of blood pressure (BP, brachial flow-mediated dilatation (FMD, peripheral arterial tonometry, and central hemodynamic parameters. These tests were repeated after seven days of eating dark chocolate 75 g/day. Patients were divided according to the response in FMD: responders (n=12 and nonresponders (n=9. The responder group presented lower age (54 ± 7 versus 61 ± 6 years, P=0.037, Framingham risk score (FRS (2.5 ± 1.8 versus 8.1 ± 5.1%, P=0.017, values of peripheral (55 ± 9 versus 63 ± 5 mmHg, P=0.041, and central pulse pressure (PP (44 ± 10 versus 54 ± 6 mmHg, P=0.021. FMD response showed negative correlation with FRS (r=−0.60, P=0.014, baseline FMD (r=−0.54, P=0.011, baseline reactive hyperemia index (RHI; r=−0.56, P=0.008, and central PP (r=−0.43, P=0.05. However, after linear regression analysis, only FRS and baseline RHI were associated with FMD response. In conclusion, one-week dark chocolate intake significantly improved endothelial function and reduced BP in younger hypertensive with impaired endothelial function in spite of lower cardiovascular risk.

  5. 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.

  6. 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.

  7. 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...

  8. 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...

  9. 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.

  10. 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.

  11. The microbiology of cocoa fermentation and its role in chocolate quality.

    Science.gov (United States)

    Schwan, Rosane F; Wheals, Alan E

    2004-01-01

    The first stage of chocolate production consists of a natural, seven-day microbial fermentation of the pectinaceous pulp surrounding beans of the tree Theobroma cacao. There is a microbial succession of a wide range of yeasts, lactic-acid, and acetic-acid bacteria during which high temperatures of up to 50 degrees C and microbial products, such as ethanol, lactic acid, and acetic acid, kill the beans and cause production of flavor precursors. Over-fermentation leads to a rise in bacilli and filamentous fungi that can cause off-flavors. The physiological roles of the predominant micro-organisms are now reasonably well understood and the crucial importance of a well-ordered microbial succession in cocoa aroma has been established. It has been possible to use a synthetic microbial cocktail inoculum of just 5 species, including members of the 3 principal groups, to mimic the natural fermentation process and yield good quality chocolate. Reduction of the amount of pectin by physical or mechanical means can also lead to an improved fermentation in reduced time and the juice can be used as a high-value byproduct. To improve the quality of the processed beans, more research is needed on pectinase production by yeasts, better depulping, fermenter design, and the use of starter cultures. PMID:15462126

  12. Omega-3 fatty acids enriched chocolate spreads using soybean and coconut oils.

    Science.gov (United States)

    Jeyarani, T; Banerjee, T; Ravi, R; Krishna, A G Gopala

    2015-02-01

    Chocolate spreads were developed by incorporating two different soybean oil margarines, fat phases prepared using 85 % soybean oil (M1) and 1:1 blend of soybean oil and coconut oil (M2) with commercial palm stearin. Eight formulations were tried by varying skim milk powder (SMP)/fluid skimmed milk (FSM), type of fats (M1, M2, a commercial margarine and a table spread), sugar and cocoa powder and their quality characteristics were compared with a commercial hazelnut cocoa spread. The moisture and fat content were 5-6.1 % and 31.4-32.8 % for formulations with SMP and 21.5-24.7 % and 15.6-21.4 % respectively for those with FSM. Rheological studies of FSM spreads showed higher G″ value (loss modulus) than G' (storage modulus) indicating better spreadability. Descriptive sensory analysis revealed that the products had acceptability score of 8.3 to 10.5 (maximum score: 15). Fat extracted from spreads prepared using M1 and M2 was found to contain 43.9 and 22.3 % linoleic acid and 2.1 and 4.4 % linolenic acid respectively, were free from trans fat while the commercial hazelnut spread had 9.8 % linoleic acid but did not contain linolenic acid. Hence, the developed chocolate spreads have the potential to overcome ω-3 deficiency, ω-6/ω-3 imbalance and to enhance the health standard of people.

  13. 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.

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

    Directory of Open Access Journals (Sweden)

    Cesar G. Fraga

    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.

  15. 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.

  16. I'm Chocolate, You're Vanilla: Raising Healthy Black and Biracial Children in a Race-Conscious World.

    Science.gov (United States)

    Wright, Marguerite A.

    This guide teaches parents and educators of black and biracial children how to reduce racism's impact on a child's development to promote emotional health at preschool, elementary, and secondary levels. The chapters are: (1) "Chocolate and Vanilla: How Preschoolers See Color and Race"; (2) "How Preschoolers Begin To Learn Racial Attitudes"; (3)…

  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. 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

  19. 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…

  20. 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.

  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. 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...

  4. Combined Effect of Honey and O2 Absorber Packaging on Storage Quality of Chocolate Sponge Cake

    Directory of Open Access Journals (Sweden)

    Usamas Jariyawaranugoon

    2013-03-01

    Full Text Available This study was aimed to investigate the combined effect of honey and O2 absorber on physicochemical and sensory properties of chocolate sponge cakes stored at room temperature (30±2°C for 12 days. Four sponge cake treatments included sucrose cake packed without O2 absorber (T1, sucrose cake packed with O2 absorber (T2, honey cake packed without O2 absorber (T3 and honey cake packed with O2 absorber (T4 were examined. The pH values of sucrose and honey cakes packed without O2 absorber were significantly decreased (p0.05. All cake treatments showed significant decrease (p0.05 in all attributes scores. After the 3rd day of storage, the cake containing honey significantly showed (p>0.05 no alteration in all sensory attributes while the decrease in flavor was evident (p<0.05 in the sucrose cake.

  5. 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.

  6. Impact of olive oil usage on physical properties of chocolate fillings

    Directory of Open Access Journals (Sweden)

    Dias, J. M.

    2016-09-01

    Full Text Available The development of a new olive oil based chocolate filling was carried out. In this study three different types of virgin olive oil were tested, in three different concentrations in the production of chocolate fillings. An instrumental analysis was carried out for chemical analyses, such as moisture and pH. The color analysis included the CIE 1976 L*a*b* color space and RGB color space. The rheological analysis included the evaluation of flow curve, flow index (n, consistency (K and dynamic moduli (G’ and G’’. No influence was detected on the moisture or pH of chocolate fillings, due to the concentration or type of olive oil. However, the use of olive oil decreased consistency from 1371 Pasn to 148 - 559 Pasn, even using olive oil concentrations of 20% w/w. Also, G’ registered a similar correlation, where a decrease was observed from 4.42 x 106 Pa to values around 1.70-2.51 x 106 Pa, for 20% w/w olive oil. The fillings presented a darker yellow-green color when using olive oil produced with Galega and Cordovil de Serpa varieties, but olive oil produced with the Arbequina variety did not affect color significantly, although further studies will be required to evaluate the impact of ripening stage.Ha sido desarrollado un nuevo relleno basado en aceite de oliva. En este estudio se testaron tres tipos diferentes de aceite de oliva, en tres concentraciones diferentes en la producción de rellenos de chocolate. El análisis instrumental incluyó análisis químico, como humedad y pH. El análisis del color incluyó el espacio CIE 1976 L*a*b* y el espacio RGB. El análisis reológico incluyó la evaluación del índice de flujo (n, consistencia (K y módulos dinámicos (G’ y G’’. Ni se detectó influencia en la humedad ni el pH de rellenos debido a la concentración o el tipo de aceite. Sin embargo, el uso de aceite de oliva disminuyó la consistencia desde 1371 Pasn a 148 - 559 Pasn, incluso usando concentraciones bajas de aceite como 20

  7. 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.

  8. 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

  9. Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent.

    Science.gov (United States)

    Rodriguez Furlán, Laura T; Baracco, Yanina; Lecot, Javier; Zaritzky, Noemi; Campderrós, Mercedes E

    2017-02-15

    The effect of the addition of inulin as a surfactant or stability agent on white compound chocolate sweetened with sucralose and Stevia was studied. Samples were stored at 7, 15 and 30°C during 100days and the influence of inulin on rheological properties, sensorial attributes, shelf-life, physical properties such as melting, crystallization and blooming were analyzed. The shelf-life of the compound chocolate with the incorporation of inulin was higher than the control sample without replacement. Compound chocolate with inulin at 10%w/w showed a dense matrix structure, reducing the size and number of fat crystals formed during storage; furthermore they presented higher values of brightness and WI. This chocolate also showed less fracturability and improved thermal properties. DSC studies revealed increased values of onset and peak temperatures and enthalpy of melting of the polymorphic form V, at higher storage temperatures, achieving greater stability against degradation processes. PMID:27664681

  10. 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

  11. 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.

  12. 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

  13. 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)

  14. 彩豆巧克力味曲奇饼干的研制%Development of Color Bean Chocolate Cookies

    Institute of Scientific and Technical Information of China (English)

    王海波; 吕新; 王海蓝

    2014-01-01

    Using wheat flour as the main material, the color generation of cocoa butter chocolate, edible vegetable oil, starch, cocoa, sugar, milk powder, salt, sodium bicarbonate, edible essence and so on as auxiliary materials, the best formula of color bean chocolate cookies was 30 g edible vegetable oil, 5 g milk powder, 30 g sugar, 15 g chocolate beans, 10 g eggs, 2 g salt, 0.4 g, sodium bicarbonate by the single factor experiment and orthogonal experiment. Baking surface fire temperature was 190℃and the bottom was 150℃for 10 min. The products conformed to the examination index of cookies, which not only could keep the original flavor of the cookies but also had chocolate flavor.%以面粉为主要原料,彩色代可可脂巧克力豆、食用植物油、淀粉、可可粉、白砂糖、奶粉、食盐、碳酸氢钠、食用香精等为辅料。通过单因素实验和正交试验确定出彩豆巧克力味曲奇饼干的最佳配方为:每100克面粉中食用植物油30 g、奶粉5 g、白砂糖30 g、巧克力豆15 g、鸡蛋10 g、食盐2 g、碳酸氢钠0.4 g。烘烤温度为面火190℃,底火150℃;烘烤时间为10 min。该产品符合曲奇饼干的各项检验指标,既保持饼干原有的风味,又具有巧克力味的浓香。

  15. 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 

  16. 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 ...

  17. 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

  18. 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.

  19. Like Water for Chocolate: The Rewriting of the Female Experience and Its Parallels in Philippine History

    Directory of Open Access Journals (Sweden)

    Marikit Tara Alto Uychoco

    2012-06-01

    Full Text Available This article focuses on Laura Esquivel’s Like Water for Chocolate and reads the novel using the literary theories of the “new mestiza,” postcolonial theories, feminist theories, and historiographic metafiction. It seeks to find out how this novel rewrites the female experience of the Mexican Revolution, and the various techniques used in the rewriting of history. It reads the novel from a “new mestiza” feminist perspective, which enables the Filipina reader to find commonalities in the Mexican woman’s struggle in Mexican history and society, and finds ways to help her appreciate the Filipina’s struggle in Philippine history and society. The theories of historiographic metafiction are grounded in Linda Hutcheon’s theories about historiography, or the writing of history, and metafiction, or fiction that makes us aware of the craft of fiction. The theories regarding the “new mestiza” consciousness are from Gloria Anzaldua. This is a feminist theory that is contextualized on the historic oppression of women during Spanish colonization and its resulting patriarchal structures in society, and how women can seek to free themselves from such residual structures. Finally, the article touches upon a Filipina feminist perspective on the novel and what it signifies for the Philippine female experience.

  20. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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.

  7. 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

  8. 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

  9. 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

  10. Avaliação sensorial de pudins de chocolate com açúcar e dietéticos por perfil livre Sensory evaluation of sweetened and dietetic chocolate puddings by free-choice profile

    Directory of Open Access Journals (Sweden)

    Ana Paula Vital de Oliveira

    2010-02-01

    Full Text Available Perfil Livre, uma técnica sensorial descritiva, foi utilizada na caracterização de três amostras de pudins com açúcar e cinco de pudins dietéticos comerciais. Quatorze provadores realizaram o levantamento de atributos pelo método Rede. Foram elaborados para cada provador, as listas de definições de atributos e as fichas de avaliação, empregando escala não estruturada. Utilizou-se a Análise Procrustes Generalizada para tratamento dos dados. Foram ainda determinados o perfil de textura instrumental e a cor. Foi obtida boa discriminação e os pudins foram caracterizados com base, principalmente, nos atributos cor marrom, sinérese, aroma e sabor de chocolate, sabor residual, firmeza e cremosidade. A técnica de Perfil livre mostrou-se eficiente para discriminação sensorial das amostras estudadas considerando-se atributos de aparência, sabor, odor e textura.Free-choice profile, a descriptive sensory technique, was applied to develop the profile for three regular and five dietetic commercial chocolate puddings. Fourteen panelists were selected using triangular tests, and the Grid method was used to obtain the descriptors. Besides, individual lists, definitions of the attributes, and score sheets, where each attribute was scored on an unstructured scale, were made for the assessors. The Generalized Procrustes Analysis was applied to data. Instrumental texture profile and color were also determined. Good discrimination was observed between the samples. Puddings were mainly characterized by brown color, sineresis, chocolate aroma and flavor, aftertaste, firmness and creaminess. Free-choice profiling was efficient to discriminate studied samples considering appearance, aroma, flavor and texture attributes.

  11. 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

  12. The emissions of monoaromatic hydrocarbons from small polymeric toys placed in chocolate food products.

    Science.gov (United States)

    Marć, Mariusz; Formela, Krzysztof; Klein, Marek; Namieśnik, Jacek; Zabiegała, Bożena

    2015-10-15

    The article presents findings on the emissions of selected monoaromatic hydrocarbons from children's toys placed in chocolate food products. The emission test system involved the application of a new type of microscale stationary emission chamber, μ-CTE™ 250. In order to determine the type of the applied polymer in the manufacture of the tested toys, Fourier transform infrared spectroscopy and thermogravimetric analysis coupled with differential scanning calorimetry were used. It was found that the tested toy components or the whole toys (figurines) are made of two main types of polymers: polyamide and acrylonitrile-butadiene-styrene copolymer. Total number of studied small polymeric toys was 52. The average emissions of selected monoaromatic hydrocarbons from studied toys made of polyamide were as follows: benzene: 0.45 ± 0.33 ng/g; toluene: 3.3 ± 2.6 ng/g; ethylbenzene: 1.4 ± 1.4 ng/g; p,m-xylene: 2.5 ± 4.5 ng/g; and styrene: 8.2 ± 9.9 ng/g. In the case of studied toys made of acrylonitrile-butadiene-styrene copolymer the average emissions of benzene, toluene, ethylbeznene, p,m-xylene and styrene were: 0.31 ± 0.29 ng/g; 2.5 ± 1.4 ng/g; 4.6 ± 8.9 ng/g; 1.4 ± 1.1 ng/g; and 36 ± 44 ng/g, respectively.

  13. Magical cooking: Some stylistic characteristics of the novel Like water for chocolate

    Directory of Open Access Journals (Sweden)

    Uršula Kastelic Vukadinović

    2013-12-01

    Full Text Available In the paper we analyze some of the stylistic characteristics of the novel Like Water for Chocolate from the perspective of a non-Mexican reader. The narrator of the story interlaces the typical linguistic structures specific to cooking recipes and the story of a forbidden love between Tita and Pedro. As a good cook she gives advice, describes the procedures for the preparation of the food, all of which she intertwines with the story as once told to her, which is explicitly expressed by using reporting verbs. We found out that one of the characteristics of the novel is the visualization of the story. The author herself says that her literary creation is based on visual images and that afterwards she turns them into a story. In the novel this is reflected in Tita`s intense response to sensory stimuli. In the article, we highlight examples from the text, structured according to the predominant senses involved. Through the food that Tita is preparing Tita and Pedro establish an unusual, passionate and sensual relationship. Among the ingredients for the dishes that are connected to their love story, the reader encounters many unknown Mexican cultural expressions, which do not hinder the understanding of the story. The text shows that we are dealing with a dish or an ingredient that is mentioned at the beginning as a part of the recipe or presented in such a context. Therefore, the coherence of the text is maintained. The reader takes pleasure in the reading that transports him to the distant worlds of magical realism.

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

    Science.gov (United States)

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

    2013-10-01

    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 pentyl acetate (green, cucumber). Since fruit attribute was higher in unconched samples and astringent higher in unroasted samples, it may be possible to use the levels of these important aroma compounds as indicators of the sensory attributes fruit and astringent. PMID:24425997

  15. 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...

  16. 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

    of acetic acid concentration on the generation of flavour precursors and volatile aroma compounds in cocoa beans subjected to incubation in acetic acid buffers. (GTG)5-based rep-PCR fingerprinting in combination with 26S rRNA (D1/D2 region) and actin gene sequencing revealed that during the first 12 hours...... chocolates were characterised as fruity, acid and bitter with berry, yoghurt and balsamic flavours. Despite differences in the volatile aroma profile, the inoculated chocolates could not be distinguished from a spontaneously fermented control in a triangle test by a panel of un-trained judges. Arguably...

  17. 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...

  18. Electrophysiological and behavioral responses to chocolate volatiles in both sexes of the pyralid moths Ephestia cautella and Plodia interpunctella.

    Science.gov (United States)

    Olsson, P-O Christian; Anderbrant, Olle; Löfstedt, Christer; Borg-Karlson, Anna-Karin; Liblikas, Ilme

    2005-12-01

    Volatiles from chocolate mediate upwind flight behavior in Ephestia cautella and Plodia interpunctella. We used gas chromatography with electroantennographic detection and found 12 active compounds derived from three different chocolate types, i.e., plain, nut-containing, and rum-flavored. Eight of the compounds were identified with mass spectrometry, and the activity of three compounds, ethyl vanillin, nonanal, and phenylacetaldehyde (PAA), was subsequently confirmed in both electrophysiological and behavioral assays. In the electroantennogram experiment, PAA and nonanal were consistently eliciting responses in both species and sexes. Ethyl vanillin was active in males of both species, and also in P. interpunctella females. E. cautella females showed no antennal activity in response to ethyl vanillin. All three volatiles were attractive to E. cautella males and P. interpunctella females in a flight tunnel. E. cautella females were significantly attracted only to ethyl vanillin. P. interpunctella males were attracted to PAA. Ethyl vanillin is a novel insect attractant, whereas both nonanal and phenylacetaldehyde mediate behavior in many insect species. A final experiment revealed that a blend of the three volatiles was required to induce landing in the flight tunnel bioassay, and that the landing rate was dependent on dose. The three-component blend attracted both sexes of P. interpunctella and females of E. cautella, whereas E. cautella males were not attracted.

  19. 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

  20. 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

  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. 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.

  7. 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.

  8. 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

  9. 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)

  10. 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...

  11. 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

    to decrease. Litter size reduction in offspring from high-fat/high-sucrose-fed dams further increased body weight and adiposity, and up-regulated genes involved in hepatic mitochondrial lipid oxidation and VLDL transport compared with all other groups. Litter size reduction did not have any impact on body...... until weaning, giving four dietary groups. Results: At postnatal day 1, offspring from high-fat/high-sucrose-fed dams were heavier and had increased hepatic triglycerides (TG), hepatic glycogen, blood glucose and plasma insulin compared with offspring from chow-fed dams. Hepatic genes involved in lipid...... 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...

  12. 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.

  13. 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

  14. Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars Compostos fenólicos, metilxantinas e atividade antioxidante em massa de cacau e chocolates produzidos a partir de cultivares resistentes e não resistentes a "vassoura de bruxa"

    Directory of Open Access Journals (Sweden)

    Paula Bacelar Leite

    2013-06-01

    Full Text Available The "witch broom disease" caused by the fungus called Moniliophthora perniciosa is one of the most important cocoa diseases in Latin America, causing around 70% production reduction in the southern Bahia. In attempt to solve the problem, many cultivars resistant to the disease have been recommended to farmers. On the other hand, the chocolate flavour is composed by many compounds whose formation depends on the genetic background, environment where cocoa is grown and processing operations. Therefore, this work aimed at determining the monomeric phenolic compounds, methylxanthines and antioxidant activity of cocoa mass and dark chocolate from cocoa cultivars resistant to "witch broom disease" and non resistant to the disease. The total phenolic compounds in cocoa mass did not vary among cultivars with values ranging from 23.95mg g-1 to 25.03mg g-1. Chocolates made from non resistant cultivars showed higher total phenolic compounds (19.11mg g-1 than SR162 and PH16 with 16.08mg g-1 and 15.46mg g-1, respectively. Epicatechin had higher content than catechin and the levels of these two compounds were higher in SR162. There were significant differences among samples of cocoa mass analyzed for caffeine. Chocolate made from SR162 had the highest amount of monomeric compounds due to its high concentration of catechin and epicatechin. The chocolate sample with the highest antioxidant activity was the SR162, followed by non resistant blend and PH16, showing relationship between the antioxidant activity and monomeric phenolics content.A "vassoura bruxa" causada pelo fungo Moniliophthora perniciosa, é uma das doenças mais importantes do cacau na América Latina, provocando uma redução de cerca de 70% na produção das amêndoas na Bahia. Para tentar resolver o problema, muitos cultivares resistentes à enfermidade têm sido recomendados para os agricultores. Por outro lado, as características do chocolate são oriundas de várias substâncias, cuja forma

  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. Processing Technology and Equipment of Color Peanut Chocolate%彩色花生巧克力豆加工工艺技术及设备

    Institute of Scientific and Technical Information of China (English)

    王威

    2014-01-01

    Equipments and their basic working principle, structure and usage for peanut chocolate were intro-duced. Technology requirements and formula of color chocolate were discussed. Taking peanut as core material, peanut chocolate could be made with a percentage of cocoa powder, cocoa butter, sugar powder, lecithin, pigment and polish-ing agent. Products had bright color, rich nutrition and unique flavor.%本文介绍了制作花生巧克力所需设备以及设备的基本工作原理、构造和使用方法;探讨了彩色巧克力豆制作过程的工艺条件和配方。采用巧克力花生豆成套设备,以花生为芯料,可可粉、可可脂、糖粉、卵磷脂、色素和抛光剂按一定的比例,可制作出来色泽光亮、营养丰富、风味独特的花生巧克力豆。

  17. 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

  18. 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

  19. 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

  20. 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

  1. 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

  2. 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

  3. 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

  4. Compatibility of chocolate-fats: a review%巧克力油脂相容性研究进展

    Institute of Scientific and Technical Information of China (English)

    沈海燕; 谢仕潮; 张虹; 胡鹏; 王兴国

    2013-01-01

    The compatibilities of cocoa butter,cocoa butter equivalent,cocoa butter substitute,cocoa butter replacer,milk fat and nut oil were summarized by comparing and analyzing their binary and ternary phase diagrams in combination with their fatty acid compositions,triglycerides,polymorphic forms and crystallization behaviors.The reasons that might cause differences in the compatibility were also discussed and the guidance to evaluate the compatibilities of chocolate-fats was offered.%通过比较和分析可可脂、类可可脂、月桂酸型代可可脂、非月桂酸型代可可脂、乳脂、坚果油等巧克力用油的二元、三元等固相图,并结合其脂肪酸组成、甘三酯组成、晶体类型、结晶特性等,总结了巧克力用油的相容性,并探讨了可能引起相容性差异的原因,对巧克力用油相容性的评判给出了指导性建议.

  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. 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.

  7. 论英汉广告翻译中异化与归化的动态统一——如何翻译I Chocolate You%Dynamic Unity of Foreignization and Domestication in English and Chinese Advertisement Translation -How to Translate I Chocolate You

    Institute of Scientific and Technical Information of China (English)

    孟韶秀; 赵海卫

    2009-01-01

    从对I Chocolate You这一手机广告语的不同翻译入手,讨论英汉广告翻译的内涵,比较英汉广告的语言特征,提出译者在英汉广告翻译中应采取不同程度的归化和异化的动态统一策略.

  8. 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...

  9. 巧克力中乳脂肪的鉴别及含量测定%Identification and Content Determination of Milk Fat in Chocolate

    Institute of Scientific and Technical Information of China (English)

    李蕊; 徐小明

    2015-01-01

    我国于2004年7月起正式执行的《巧克力及巧克力制品》国家标准中明确规定巧克力中非可可植物脂肪的添加量不得超过5% ,但允许乳脂肪的加入 ,本文运用气相色谱方法对可可脂、类可可脂、代可可脂、乳脂肪脂肪酸含量特点进行分析 ,结果发现C14:1只存在于乳脂肪中 ,且C14:1/C12:0的范围在0 .2~0 .3之间 ,根据这一比值可以鉴别出巧克力中除加入乳脂肪外是否添加了代可可脂. 通过模拟向可可脂中按比例加入乳脂肪发现C14:1、C16:1和C18:0这三种脂肪酸的含量可以作为定量计算巧克力中掺入乳脂肪的指标.本文为进一步检测巧克力中非可可植物脂肪的含量奠定了基础.%It's specified that dosage of noncocoa vegetative fat shouldn't exceed 5% in the national standard of Chocolate and Chocolate Products which came into effect in July 2004 .However ,milk fat can be added .In this paper ,gas chromatography was applied to analyze the characteristics of fatty acid compositions in cocoa butter ,cocoa butter equivalent ,cocoa butter substitute and milk fat .The test showed that C14 :1 only existed in milk fat and C14 :1/C12 :0 fell between 0 .2 and 0 .3 .This ratio could be used to identify whether cocoa butter substitute was added in the milk fat .By adding different portions of milk fat in the cocoa butter ,it was found that the fatty acid contents of C14 :1、C16 :1 and C18 :0 were the indicators for the quan-titative calculation of milk fat in chocolate .This paper provides the foundation to further determine the content of noncocoa vegetative fat in chocolate .

  10. 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.

  11. 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

  12. Acute cholecystitis in high risk surgical patients: percutaneous cholecystostomy versus laparoscopic cholecystectomy (CHOCOLATE trial: Study protocol for a randomized controlled trial

    Directory of Open Access Journals (Sweden)

    Kortram Kirsten

    2012-01-01

    Full Text Available Abstract Background Laparoscopic cholecystectomy in acute calculous cholecystitis in high risk patients can lead to significant morbidity and mortality. Percutaneous cholecystostomy may be an alternative treatment option but the current literature does not provide the surgical community with evidence based advice. Methods/Design The CHOCOLATE trial is a randomised controlled, parallel-group, superiority multicenter trial. High risk patients, defined as APACHE-II score 7-14, with acute calculous cholecystitis will be randomised to laparoscopic cholecystectomy or percutaneous cholecystostomy. During a two year period 284 patients will be enrolled from 30 high volume teaching hospitals. The primary endpoint is a composite endpoint of major complications within three months following randomization and need for re-intervention and mortality during the follow-up period of one year. Secondary endpoints include all other complications, duration of hospital admission, difficulty of procedures and total costs. Discussion The CHOCOLATE trial is designed to provide the surgical community with an evidence based guideline in the treatment of acute calculous cholecystitis in high risk patients. Trial Registration Netherlands Trial Register (NTR: NTR2666

  13. 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

  14. 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.

  15. 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)

  16. 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.

  17. 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…

  18. 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...

  19. 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…

  20. 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

  1. 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

  2. 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.

  3. Efeito de dietas hiperlipídicas com extrato de baru e chocolate sobre a área de adipócitos de ratos submetidos ao exercício físico

    Directory of Open Access Journals (Sweden)

    Fabricio Cesar de Paula Ravagnani

    2012-06-01

    Full Text Available INTRODUÇÃO: O acúmulo de tecido adiposo provoca uma série de distúrbios metabólicos, os quais poderiam ser atenuados pela modulação dietética e prática de exercícios físicos. OBJETIVO: Avaliar os efeitos de dietas hipercalóricas/hiperlipídicas com extrato de baru e chocolate associadas ao exercício aeróbio sobre a área de adipócitos e triglicérides hepáticos (TGLhep de ratos. MÉTODOS: Após o desmame, ratos da linhagem Wistar, com exceção dos controles (dieta Nuvilab®; 3,48kcal/g, foram alimentados com dieta à base de chocolate (4,17kcal/g, por dois meses, para indução da obesidade. Feito isso, os animais foram distribuídos em seis grupos: controle sedentários (CS, controle exercitados (CE, baru sedentários (BS, baru exercitados (BE, chocolate sedentários (CHOS, chocolate exercitados (CHOE, de acordo com a introdução da dieta com extrato de baru e treinamento de natação (2% do peso corporal., 8 sem., 5x/semana, 1h/sessão. Após a morte dos animais, o conteúdo de TGLhep foi determinado e os tecidos adiposos retroperitoneal, inguinal e omental foram removidos, pesados e submetidos à avaliação da área de adipócitos. RESULTADOS: As dietas hipercalóricas aumentaram o peso e a área de células do tecido retroperitoneal em relação à dieta controle (p BE: 0,88 ± 0,43mg.100mg-1; CHOS: 1,77 ± 0,64 > CHOE: 0,86 ± 0,41mg.100mg-1. CONCLUSÃO: O treinamento físico em intensidade leve à moderada reduziu significativamente os depósitos adiposos omental (visceral e inguinal dos animais alimentados com dieta controle e chocolate. Esse mesmo comportamento não foi reproduzido com a dieta à base de extrato de baru. Os animais exercitados apresentaram menor conteúdo de TGLhep, mesmo na persistência das dietas hiperlipídicas/hipercalóricas.

  4. 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.

  5. 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

  6. 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

  7. FERRAMENTAS QUIMIOMÉTRICAS APLICADAS NO DESENVOLVIMENTO E CARACTERIZAÇÃO PROXIMAL E SENSORIAL DE BOLOS DE CHOCOLATE CONTENDO CHIA E AZUKI

    Directory of Open Access Journals (Sweden)

    Aline Kirie Gohara

    2014-02-01

    Full Text Available Um planejamento fatorial 22 completo (dois fatores em dois níveis com duplicata foi realizado, para investigar a influência dos fatores: % de chia e azuki adicionados no bolo de chocolate isento de glúten, para a determinação da composição proximal, energia e atributos sensoriais. No estudo foi utilizada farinha desengordurada de chia e de azuki. Os fatores % de chia e azuki foram significativos, e o aumento dos valores nestes, contribuiu positivamente nas respostas. A chia foi o fator que mais contribuiu para a maioria das respostas, exceto para o nifext. O efeito principal azuki não foi significativo para as respostas umidade e energia. A análise de componentes principais distinguiram as amostras com maior teor de chia devido principalmente a proteína bruta e aos lipídios totais, sendo os pontos ótimos nas superfícies de resposta destes modelos. Para os atributos sensoriais os modelos foram não significativos e a análise multivariada demonstrou que os menores percentuais de chia e azuki apresentam características semelhantes ao ensaio controle.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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

  13. 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 .

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

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    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

  15. 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

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

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    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

  17. FRESA Y CHOCOLATE: EL LENGUAJE

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    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

  18. FRESA Y CHOCOLATE: EL LENGUAJE

    OpenAIRE

    CARLOS PAZ

    1997-01-01

    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...

  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

    2013-01-01

    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…

  20. Physicochemical characteristic and compatibleness of oils and fats in chocolate coating%巧克力涂层基料油的理化性质及其相容性研究

    Institute of Scientific and Technical Information of China (English)

    牛跃庭; 胡明明; Ooi Cheng Keat; 张玉军

    2015-01-01

    Physicochemical characteristic and compatibleness of palm mid fraction,perhydro palm kernel olein and cocoa butter,as base oils and fats in chocolate coating,were studied.The result showed that, when content of palm mid fraction in the blend of palm mid fraction and hydrogenated palm kernel olein was below 30%,there was slight eutectic.The blend was suitable as chocolate coating without trans fatty acids.The addition of cocoa butter caused serious eutectic among the ternary system (palm mid fraction and hydrogenated palm kernel olein and cocoa butter);therefore it was inadvisable to add cocoa butter in the blend.%选用棕榈油中间分提物(PMF)、全氢化棕榈仁液油(HPKOL)、可可脂(CB)作为巧克力涂层的基料油,对其理化性质及其相容性进行分析。结果表明,当两相体系 PMF -HPKOL 中 PMF 含量在30%以下时,共晶现象较弱。PMF 和 HPKOL 混合可以作为涂层油脂配方,用于开发无反式脂肪酸巧克力涂层。添加可可脂会导致三相体系(PMF -HPKOL -CB)严重的共晶现象,因此在代可可脂涂层配方中不宜再添加可可脂。

  1. 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

  2. Effects of acute postexercise chocolate milk consumption during intensive judo training on the recovery of salivary hormones, salivary SIgA, mood state, muscle soreness, and judo-related performance.

    Science.gov (United States)

    Papacosta, Elena; Nassis, George P; Gleeson, Michael

    2015-11-01

    This study examined the effects of postexercise chocolate milk (CM) or water (W) consumption during 5 days of intensive judo training with concomitant weight loss on salivary cortisol and testosterone, salivary secretory immunoglobulin A (SIgA), delayed-onset muscle soreness (DOMS), and judo-related performance. Twelve trained male judo athletes engaged in 5 days of intensive judo training followed by a simulated judo competition, on 2 separate training weeks 14 days apart. The athletes consumed 1000 mL of W (week 1) or CM (week 2) immediately post-training. During both weeks, athletes were instructed to "make weight" for the upcoming competition. Performance in timed push-ups and the Special Judo Fitness Test improved by 14.6% and 6.8%, respectively, at the end of the training week with CM consumption (both p 0.05). Body mass decreased by 1.9% in the W condition and by 1.1% in the CM condition, with no significant difference between treatments. This study indicates that postexercise CM consumption during short-term intensive judo training enhances aspects of recovery without affecting intentional weight loss. PMID:26513005

  3. Effects of acute postexercise chocolate milk consumption during intensive judo training on the recovery of salivary hormones, salivary SIgA, mood state, muscle soreness, and judo-related performance.

    Science.gov (United States)

    Papacosta, Elena; Nassis, George P; Gleeson, Michael

    2015-11-01

    This study examined the effects of postexercise chocolate milk (CM) or water (W) consumption during 5 days of intensive judo training with concomitant weight loss on salivary cortisol and testosterone, salivary secretory immunoglobulin A (SIgA), delayed-onset muscle soreness (DOMS), and judo-related performance. Twelve trained male judo athletes engaged in 5 days of intensive judo training followed by a simulated judo competition, on 2 separate training weeks 14 days apart. The athletes consumed 1000 mL of W (week 1) or CM (week 2) immediately post-training. During both weeks, athletes were instructed to "make weight" for the upcoming competition. Performance in timed push-ups and the Special Judo Fitness Test improved by 14.6% and 6.8%, respectively, at the end of the training week with CM consumption (both p 0.05). Body mass decreased by 1.9% in the W condition and by 1.1% in the CM condition, with no significant difference between treatments. This study indicates that postexercise CM consumption during short-term intensive judo training enhances aspects of recovery without affecting intentional weight loss.

  4. 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

  5. 卵巢巧克力囊肿手术对体外受精-胚胎移植临床结局的影响%THE CLINICAL OUTCOME INFLUENCE OF OVARIAN CHOCOLATE CYST SURGERY ON IN VITRO FERTILIZATION AND EMBRYO TRANSPLANTATION

    Institute of Scientific and Technical Information of China (English)

    托娅; 陈秀娟

    2016-01-01

    Objective:To analyze in vitro fertilization and embryo transplantation ( IVF-ET ) on ovarian chocolate cyst surgery and the operation process of super ovulation and ending not affected. Methods:Combined chocolate cyst were retrospectively analyzed with IVF-ET 40 cycle data,according to the processing method is divided into two groups, surgery group:stripping chocolate cyst by laparotomy or laparoscopic surgery 20 cycles;Those who did not:chocolate cyst treated without surgery or line has artful bursa centesis 20 cycles. Results:The portable embryo number are reduced, statistically significant ( P0 . 05 ) . Conclusion:The ovarian chocolate cyst surgery patients with ovarian chocolate cyst removal surgery IVF compared with those who did not,the Gn days and The dosage of Gn increased;the ovarian size、the number of eggs,number of AFC,of infertility patients cyst can affect ovarian reserve function and the reactivity of Gn,increase the days and dosage of Gn,but the success rate of pregnancy had no obvious difference.%目的::分析体外受精-胚胎移植( in vitro fertilization and embryo transfer,IVF-ET)前行卵巢巧克力囊肿手术或未手术对超排卵过程及结局的影响。方法:回顾性分析合并巧克力囊肿病人行IVF-ET 40周期资料,按之前处理方法不同分为两组,手术组:经开腹或腹腔镜手术剥除巧克力囊肿20周期;未手术组:巧克力囊肿未手术或已行巧囊穿刺术治疗20周期。结果:卵巢巧克力囊肿剥除术病人行IVF与未手术组相比较,巧克力囊肿剥除术组的基础FSH、LH升高,E2降低,Gn天数及用量增加,卵巢大小、AFC数、获卵数、可移植胚胎数均减少,有显著差异(P0.05)。结论:卵巢巧克力囊肿不孕的病人行囊肿剥除术后会影响卵巢的储备功能及对Gn的反应性,增加病人Gn天数及用量,但妊娠成功率无明显差别。

  6. 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.

  7. 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

  8. 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

  9. 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…

  10. Self Regulation through Art and Chocolate

    Directory of Open Access Journals (Sweden)

    Lydia Royeen

    2015-04-01

    Full Text Available Josh Banks provided the cover art for the spring 2015 issue of The Open Journal of Occupational Therapy. The cover art is titled “Birthday Party” because the piece resembles images involved in a birthday party: multicolored balloons, napkins, cakes, and icing. Josh created the piece using oil crayons on watercolor paper. Josh is sensory seeking and has difficulty using various types of materials, which include crayons, street chalk, and markers. After much experimentation, Josh is able to use nibs, a type of marker that does not have a cap. Josh is able to sit for 5-10 minute periods and participate in his artistic endeavors. His normally bright and charming demeanor suddenly turns to one of concentration and focus on his work. He uses short, intense strokes in his artwork. Vicki, his mother, has noted seasonal undertones in some of Josh’s artwork and has named his pieces of art according to the season

  11. 卡拉胶凝胶特性及其在巧克力牛奶中的应用%The gel properties of carrageenan and its application in chocolate milk

    Institute of Scientific and Technical Information of China (English)

    王志辉; 李春海

    2009-01-01

    针对卡拉胶水凝胶的两个主要指标凝胶强度和胶体黏度,研究了卡拉胶含量、钾离子浓度和pH值三个主要因素对卡拉胶水凝胶特性的影响,结果表明:凝胶强度随胶体含量的增加线性增大后渐趋平稳、受钾离子的影响出现峰值、在pH值8.0和10处出现两个拐点;胶液黏度随卡拉胶含量增加迅速增大、随钾离子浓度提高而减小、中性时的黏度最大.通过正交实验确定了影响卡拉胶凝胶因素的主次顺序为卡拉胶浓度、钾离子浓度和溶液的pH值,最佳条件组合为卡拉胶浓度1.2%,钾离子浓度1.2%,pH值9.0;通过考察单独使用卡拉胶以及卡拉胶与魔芋胶、刺槐豆胶及结冷胶等几种食品胶在巧克力牛奶中形成凝胶时的结构状态,判定卡拉胶与刺槐豆胶的协同作用效果最佳.%The influence of three main factors(carrageenan content,potassium ion concentration and pH value)on the hydrogel properties of carrageenan have been studied by determining the two main indicators gel strength and viscosity.The results indicated that:the gel strength increased in a linear and gradually become stable after with the colloid content,and there is a peak by the effect of potassium ion,and there are two turning points in the pH value 8.0 and 10;The viscosity increased rapidly with the increase of carrageenan content,and decreased with the increase of potassium ion concentration,and the the largest value of viscosity was emerged in neutral.The orthogonal experiment result showed that the major-minor effect factors were carrageenan concentration,potassium ion concentration and the pH value,the optimum condition was:the carrageenan concentration 1.2%,the potassium ion concentration 1.2%,the pH value 9.0;The best synergetic effect was detemined into carrageenan-locust bean gum by investigated the gel structures in chocolate milk to carrageenan,carrageenan-konjak gum,carrageenan-locust bean gum,carrageenan-gellan gum.

  12. 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...

  13. 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

  14. 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.

  15. 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 .

  16. 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

  17. 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

  18. 腹腔镜下卵巢巧克力囊肿剥除术中不同止血方法对卵巢储备功能的影响%Effects of different hemostatic methods applied to laparoscopic cystectomy for chocolate cyst of ovary on ovarian reserve function

    Institute of Scientific and Technical Information of China (English)

    刘媛媛; 赵仁峰

    2015-01-01

    Objective To explore the effects of different hemostasis methods applied to laparoscopic cystectomy for chocolate cyst of ovary on postoperative ovarian function.Methods Eighty patients with unilateral ovarian cyst who underwent laparoscopic cystectomy were randomly divided into electrocoagulation group and suture group,with 40 cases in each group.Patients in the electrocoagulation group received bipolar electrocoagulation hemostasis,and patients in the suture group received suture hemostasis.The levels of follicle stimulating hormone(FSH),luternizing hormone(LH) and estradiol(E2) were detected respectively before the operation,1,3,6 and 12 months after operation in two groups, transvaginal color Doppler ultrasonography was used to determine ovarian volume, basal antral follicle count (AFC),ovarian stromal peak systolic velocity(PSV),end diastolic velocity(EDV),resistance index(RI) and pulse index(PI) as well. Results Electrocoagulation had more significant effects on the postoperative indexes of ovarian sexual hormone compared with suture.The levels of FSH and LH achieved the highest while the level of E2 obtained the lowest in the first month after operation in the electrocoagulation group,and they achieved the levels as the preoperative in the sixth month after operation(P<0.05).Electrocoagulation had more significant effects on the postoperative indexes of transvaginal ultrasonography compared with suture,the ovarian volume came to normal after operation in two group(P<0.05),AFC obtained the lowest in the first month after operation,and then gradually increased to the preoperative three months after operation in the suture group while maintained a lower level one year after operation in the electrocoagulation group(P<0.05).PSV and EDV came to normal three months after operation(P<0.05).Conclusion Bipolar electrocoagulation hemostasis has more significant effects on ovarian reserve function compared with suture hemostasis during laparoscopic cystectomy for

  19. 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

  20. 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...

  1. 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 ...

  2. 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…

  3. 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...

  4. "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…

  5. 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...

  6. Detection and comparison of fungicide resistance in Botrytis fabae and B.cinerea causing broad-bean chocolate spot disease%两种蚕豆赤斑病菌对常用杀菌剂的抗药性检测及比较

    Institute of Scientific and Technical Information of China (English)

    刘亚慧; 戴德江; 沈鑫; 张传清

    2013-01-01

    Disease samples of broad-bean chocolate spot(BBCS)from Zhejiang,Hubei and Anhui provinces were collected to isolate and identify the pathogens.Resistance of Botrytis fabae and B.cinerea which cause BBCS to fungicides was detected through the mycelial growth rate method.And the fungicide resistance risk of B.fabae and B.cinerea was assessed in vitro.Results showed that a total of 153 isolates were collected and 122 of them were B.fabae with the frequency of 79.7%.The rest 31 isolates were B.cinerea with the frequency of 20.3 %.Thirty-seven high-level carbendazim resistance isolates(9 of them were B.fabae)and 42 low-level iprodione resistance isolates(17 of them were B.fabae)were detected.The EC50 values of pyrimethanil ranged from 0.01 to 5.13μg/mL with a mean value of 0.72±0.15μg/mL.These results indicated that BBCS developed resistance to common fungicides and more serious resistance was developed in B.cinerea than in B.fabae.Moreover,results suggested that the resistance risk of B.cinerea was significantly higher than that of B.fabae in vitro.%对采自浙江、湖北和安徽3省的蚕豆赤斑病样品进行了病原菌的分离和鉴定,采用菌丝生长速率法检测了引起赤斑病的2种病原菌——蚕豆葡萄孢Botrytis fabae和灰葡萄孢B.cinerea的抗药性发生情况,并在离体条件下通过抗药性诱导试验比较了二者的抗药性风险.结果共分离得到153个菌株,其中蚕豆葡萄孢122株(占79.7%),灰葡萄孢31株(占20.3%).共检测到37株多菌灵高水平抗药性菌株(其中蚕豆葡萄孢9株)和42株异菌脲低水平抗药性菌株(其中蚕豆葡萄孢17株);嘧霉胺对153个菌株的EC50值在0.01~5.13μg/mL之间,平均EC50值为0.72±0.15μg/mL;表明蚕豆赤斑病菌对常见杀菌剂已表现出一定的抗药性,且灰葡萄孢的抗药性问题比蚕豆葡萄孢要严重得多.抗药性诱导试验进一步证实,灰葡萄孢的抗药性风险明显高于蚕豆葡萄孢.

  7. 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.

  8. 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...

  9. 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 ...

  10. Effects of bipolar electrocoagulation hemostasis versus suture hemostasis of surface of the wound in la paro-scopic cystectomy for chocolate cyst of ovary on ovarian sexual hormones secretion%腹腔镜下卵巢巧克力囊肿剥除术中创面使用双极电凝或缝合止血对卵巢分泌性激素的影响

    Institute of Scientific and Technical Information of China (English)

    刘媛媛; 赵仁峰

    2014-01-01

    目的:探讨腹腔镜下卵巢巧克力囊肿剥除术中创面采用双极电凝和缝合两种止血方法对术后卵巢分泌性激素的影响。方法选取单侧卵巢巧克力囊肿施行腹腔镜手术的患者80例,应用随机数字表法分成电凝组40例,缝合组40例,术中创面分别采用双极电凝和缝合两种止血方法。对所有患者术前,术后1个月、3个月、6个月分别抽血检测卵泡刺激素(FSH)、黄体生成素(LH)、雌二醇(E2),对两组以上指标进行比较,以评判手术对卵巢分泌性激素的影响。结果(1)电凝组:术后1个月E2水平较术前明显降低,FSH、LH较术前明显升高,与术前比较差异有统计学意义(P<0.05);术后3个月,E2水平稍升高,FSH、LH稍降低,与术前比较差异仍有统计学意义( P<0.05);术后6个月E2值、FSH、LH值已逐渐恢复至术前水平( P>0.05)。(2)缝合组:术后1个月E 2水平较术前降低,FSH、LH较术前升高,与术前比较差异有统计学意义(P<0.05);术后3个月,E 2水平稍升高,FSH 、LH稍降低,但与术前比较差异无统计学意义( P>0.05);术后6个月E2、FSH、LH值已恢复至术前水平,差异无统计学意义( P>0.05)。术后同一时间同一指标,电凝组对卵巢性激素分泌的影响均大于缝合组,发生卵巢储备功能减退人数多,差异有统计学意义( P<0.05)。结论腹腔镜下卵巢巧克力囊肿剥除术中无论使用双极电凝法或缝合法止血均对卵巢分泌性激素造成影响,尤以电凝止血法影响更为显著。卵巢分泌性激素功能在术后半年内可基本恢复正常。%Ob jective To explore the effects of bipolar electrocoagulation hemostasis versus suture hemosta -sis of surface of the wound in laparoscopic cystectomy for chocolate cyst of ovary on ovarian sexual hormones secre -tion.Methods Eighty patients with unilateral

  11. 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...

  12. 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

  13. 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。

  14. 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...

  15. 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...

  16. "Chocolate City, Vanilla Suburbs:" Will the Trend toward Racially Separate Communities Continue?

    Science.gov (United States)

    Farley, Reynolds; And Others

    1978-01-01

    A 1976 Detroit area study indicates that (1) Blacks can afford suburban housing and both Blacks and Whites are knowledgeable about the housing market; (2) Blacks show a preference for mixed neighborhoods; (3) Whites are reluctant to remain in neighborhoods where Blacks are moving in and will not buy homes in integrated areas. (Author/WI)

  17. Beyond a Chocolate Crunch Bar: A Teacher Examines Her Philosophy of Teaching Reading.

    Science.gov (United States)

    Meehan, Pat

    1998-01-01

    Shares the reflections of a classroom teacher as she thinks about her own experience as a schoolchild and reflects on her history as a teacher of literacy. Talks about changes in her teaching practice that provoke inquiry and self-examination both in herself and in her students. (SR)

  18. 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.

  19. 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.

  20. 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 hypo...

  1. 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

  2. (-)-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...

  3. 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 - 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

  4. 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

  5. "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…

  6. 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

  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. 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 − 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

  9. Determination of nickel in hydrogenated fats and selected chocolate bars in Czech Republic.

    Science.gov (United States)

    Dohnalova, Lucie; Bucek, Pavel; Vobornik, Petr; Dohnal, Vlastimil

    2017-02-15

    Nickel is a metal that can be present in products containing hardened edible oils, possibly as leftover catalyst from the vegetable oil hardening process. Nickel may cause toxic effects including the promotion of cancer and contact allergy. In this work, nickel content was determined in hydrogenated vegetable fats and confectionery products, made with these fats, available on the Czech market using newly developed method combining microwave digestion and graphite furnace AAS. While concentrations of 0.086±0.014mg.kg(-1) or less were found in hydrogenated vegetable fats, the Ni content in confectionery products was significantly higher, varying between 0.742±0.066 and 3.141±0.217mg.kg(-1). Based on an average consumer basket, daily intake of nickel from vegetable fats is at least twice as low as intake from confectionery products. Based on results, the levels of nickel in neither vegetable fats nor confectionery products, do not represent a significant health risk.

  10. 77 FR 71446 - Notice of Availability of the Final Environmental Impact Statement for the West Chocolate...

    Science.gov (United States)

    2012-11-30

    ... estate near Niland, California, for geothermal energy testing and development. The Final EIS also analyzes the potential environmental impacts of approving a pending geothermal lease application in the... suitable for geothermal leasing and development and solar energy development, subject to...

  11. 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…

  12. 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…

  13. 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...

  14. 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…

  15. 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…

  16. 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

  17. 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

  18. 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.

  19. 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...

  20. (--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.

  1. 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...

  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 - 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.

  3. 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...

  4. 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.

  5. 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 (...

  6. 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.

  7. A box full of chocolates: The rich structure of the nearby stellar halo revealed by Gaia and RAVE

    CERN Document Server

    Helmi, Amina; Breddels, Maarten A; Tian, Hao; Sales, Laura V

    2016-01-01

    The hierarchical structure formation model predicts that stellar halos should form, at least partly, via mergers. If this was a predominant formation channel for the Milky Way's halo, imprints of this merger history in the form of moving groups or streams should exist also in the vicinity of the Sun. Here we study the kinematics of halo stars in the Solar neighbourhood using the very recent first data release from the Gaia mission, and in particular the TGAS dataset, in combination with data from the RAVE survey. Our aim is to determine the amount of substructure present in the phase-space distribution of halo stars that could be linked to merger debris. To characterise kinematic substructure, we measure the velocity correlation function in our sample of halo (low metallicity) stars. We also study the distribution of these stars in the space of energy and two components of the angular momentum, in what we call "Integrals of Motion" space. The velocity correlation function reveals substructure in the form of a...

  8. 78 FR 54676 - Notice of Availability of the Record of Decision for the West Chocolate Mountains Renewable...

    Science.gov (United States)

    2013-09-05

    ... approximately 19,162 acres of Federal mineral estate for geothermal energy testing and development near Niland... development of geothermal, solar, and wind energy in the REEA and make appropriate land use plan decisions... identified as a Solar Energy Zone. Finally, a noncompetitive Federal geothermal lease application is...

  9. 75 FR 6698 - Notice of Intent To Prepare an Environmental Impact Statement for the Proposed West Chocolate...

    Science.gov (United States)

    2010-02-10

    ... available for geothermal, solar, or wind energy development. By this notice the BLM is announcing the... ] geothermal leasing, solar energy rights-of-way (ROWs), and wind energy ROWs. Through the analysis contained... leased for geothermal exploration and development, solar energy development through ROWs, or wind...

  10. Microseismic monitoring of Chocolate Bayou, Texas: the Pleasant Bayou No. 2 geopressured/geothermal energy test well program

    Energy Technology Data Exchange (ETDEWEB)

    Mauk, F.J.; Kimball, B.; Davis, R.A.

    1984-01-01

    The Brazoria seismic network, instrumentation, design, and specifications are described. The data analysis procedures are presented. Seismicity is described in relation to the Pleasant Bayou production history. Seismicity originating near the chemical plant east of the geopressured/geothermal well is discussed. (MHR)

  11. Chocolate, air pollution and children’s neuroprotection: What cognition tools should be at hand to evaluate interventions?

    Directory of Open Access Journals (Sweden)

    Lilian Calderon-Garciduenas

    2016-08-01

    Full Text Available 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 (1.5-2SD from average IQ in APOE 4 heterozygous females with >75% to <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 Alzheimer’s disease (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.

  12. 全球糖果及巧克力市场分析%Analysis of global candy and chocolate market

    Institute of Scientific and Technical Information of China (English)

    刘东

    2004-01-01

    Euromonitor预计,全球巧克力市场销售额在2003年增长近4%达到560亿美元。这并不是一个令人满意的增长形势,低速增长是由于美元疲软,但也是因为消费者将钱转向购买更高档的产品。2003年巧克力销量的增长是自1998年以来增长最低的一年。但据分析,传统意义上的全球糖果和巧克力市场中产

  13. 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...

  14. 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...

  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. Microseismic monitoring of Chocolate Bayou, Texas. The Pleasant Bayou No. 2 geopressured/geothermal energy test-well program. 1982 annual progress report

    Energy Technology Data Exchange (ETDEWEB)

    Mauk, F.J.; Davis, R.A.

    1982-01-01

    To investigate the seismic risks associated with geopressured fluid production from the Pleasant Bayou No. 2 design well a seismic monitoring program was conducted in the vicinity of the Brazoria County design wells since 1979. The monitoring program was designed first to establish the nature of the local ambient seismicity prior to production, and second to provide continued surveillance of the area during the well tests to determine if production altered ambient seismic conditions significantly. The operation, data analyses, results and conclusions of the Brazoria seismic network during the operational period from 1 January through 31 December 1982 are described.

  18. 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…

  19. 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. ...

  20. "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…

  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. 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.……

  3. 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.

  4. 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.

  5. Rheological behaviour of fibre-rich plant materials in fat-based food systems

    NARCIS (Netherlands)

    Bonarius, G.A.; Vieira, J.B.; Goot, van der A.J.; Bodnar, I.

    2014-01-01

    The potential use of fibre-rich materials as bulking agents to replace sucrose in chocolate confectionary products is investigated. Since the rheological behaviour of the molten chocolate mass is key in chocolate production, the rheology of fibre-rich materials in medium chain triglycerides (MCT) is

  6. 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...

  7. 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.

  8. Analyses and Nutrition Comparison of Cocoa Butter and Cocoa Butter Substitute in Chocolate with GC-MS%巧克力中可可脂与代可可脂的GC-MS分析与营养比较

    Institute of Scientific and Technical Information of China (English)

    苑函; 马越; 李晓燕; 宋金慧

    2015-01-01

    根据可可脂与代可可脂中脂肪酸组成的不同,采用气相色谱-质谱联用法(GC-MS)分析巧克力中代可可脂(CBS)及可可脂(CB)的含量.从脂肪酸组成角度比较巧克力与代可可脂巧克力的营养价值.

  9. 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 .

  10. 巧克力琼脂对流感嗜血杆菌生长影响的探讨%Effects of chocolate agar medium on haemophilus influenza growth

    Institute of Scientific and Technical Information of China (English)

    林干; 卢勉飞; 容艳芬; 蔡芷荷; 严纪文; 吴清平

    2014-01-01

    目的 比较不同产地、不同动物血源配制的传统巧克力琼脂和改良巧克力琼脂对流感嗜血杆菌(Haemophilus influenzae)生长的影响.方法 对流感嗜血杆菌在不同产地、不同动物血源制备的传统巧克力琼脂平板与添加辅酶Ⅰ和混合动物血的改良巧克力琼脂平板的生长情况进行对比测试.结果 流感嗜血杆菌在不同动物血制备的巧克力琼脂上的生长差异有统计学意义(P<0.05),三种动物血源中以兔血最优、羊血次之,马血最差;若把兔血按1%、5%、10%的比例与羊血混合,流感嗜血杆菌的生长与在单独动物血制备的巧克力琼脂上的生长比较,差异无统计学意义(P>0.05);在不同动物血源的传统巧克力琼脂中添加辅酶Ⅰ 2 mg/100 ml后,流感嗜血杆菌的生长均明显增强,差异有统计学意义(P<0.05).结论 用兔血制备巧克力琼脂效果最优,添加辅酶Ⅰ可促进流感嗜血杆菌的生长.

  11. 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...

  12. 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...

  13. 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...

  14. 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...

  15. 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

  16. 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]。

  17. The applicability of a gel delivery system for self-administration of buprenorphine to laboratory mice

    DEFF Research Database (Denmark)

    Hovard, A. M. B.; Teilmann, A. C.; Hau, J.;

    2015-01-01

    have previously demonstrated sticky nut and chocolate paste to be well-liked by mice and readily ingested in most cases. However, a disadvantage with nut and chocolate paste is its high content of fat and sugar, which may have undesirable effects in some experimental models. Alternatively, a delivery...

  18. Yeasts are essential for cocoa bean fermentation.

    Science.gov (United States)

    Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

    2014-03-17

    Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality. Cocoa bean fermentations were conducted with the addition of 200ppm Natamycin to inhibit the growth of yeasts, and the resultant microbial ecology and metabolism, bean chemistry and chocolate quality were compared with those of normal (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii and Kluyveromyces marxianus, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in the control fermentation. In fermentations with the presence of Natamycin, the same bacterial species grew but yeast growth was inhibited. Physical and chemical analyses showed that beans fermented without yeasts had increased shell content, lower production of ethanol, higher alcohols and esters throughout fermentation and lesser presence of pyrazines in the roasted product. Quality tests revealed that beans fermented without yeasts were purplish-violet in color and not fully brown, and chocolate prepared from these beans tasted more acid and lacked characteristic chocolate flavor. Beans fermented with yeast growth were fully brown in color and gave chocolate with typical characters which were clearly preferred by sensory panels. Our findings demonstrate that yeast growth and activity were essential for cocoa bean fermentation and the development of chocolate characteristics.

  19. 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.

  20. 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-

  1. 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

  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. 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

  4. 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.

  5. 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

  6. Cocoa agronomy, quality, nutritional, and health aspects.

    Science.gov (United States)

    Badrie, Neela; Bekele, Frances; Sikora, Elzbieta; Sikora, Marek

    2015-01-01

    The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented.

  7. 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 ...

  8. 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 ...

  9. 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 ...

  10. 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 ...

  11. 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: ...

  12. 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: ...

  13. 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 ...

  14. Tehnilised stiilinäited / Margit Aedla

    Index Scriptorium Estoniae

    Aedla, Margit, 1970-

    2007-01-01

    Tutvustatakse LG Art Cool Air Conditioner'i, Electroluxi Global Design sarja sisseehitatavaid tooteid, Zanussi pliiti Teo ja pesumasinat Zoe ning 2007. a. iF disainiauhinna võitnud LG monitiri Fantasy ja LG mobiiltelefoni Chocolate (KG810)

  15. Kalevi uus omanik tahab ettevõtte eksportima panna / Raigo Neudorf ; kommenteerinud Kuldar Leis, Kati Kusmin, Vjatšeslav Leedo

    Index Scriptorium Estoniae

    Neudorf, Raigo

    2010-01-01

    AS-i Kalev Chocolate Factory osta sooviv Orkla kontrerni esindajate kinnitusel hakatakse edaspidi toodangut eksportima nii Balti- kui Põhjamaadesse. Enne varade üleminekut uuele omanikule tuleb ära oodata Kalevi aktsiate aresti alt vabanemine. Diagramm

  16. 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

  17. Kruuda sai Kalevi eest ligi 33 miljonit eurot. Norra kontserni aruanne paljastab ostusumma / Kadrin Karner

    Index Scriptorium Estoniae

    Karner, Kadrin

    2011-01-01

    Orkla Group'i majandusaasta aruande kohaselt müüs Oliver Kruuda suurosalusega Luterma 2010. a. mais Kalev Chocolate Factory ja küpsisetootmise Norra taustaga toidukontsernile ligi 33 miljoni euro eest

  18. Evelin Ilves tegi transrasvadele ära

    Index Scriptorium Estoniae

    2010-01-01

    Proua Evelin Ilves kritiseeris kommivabriku Kalev toodangut transrasvhapete sisalduse pärast. Kalev Chocolate Factory on nüüdseks kõigi oma maiustuste valmistamisel loobunud hüdrogeenimata taimsete rasvade kasutamisest

  19. Фабрику Kalev продают норвежской фирме / Андрус Карнау, Райго Неудорф

    Index Scriptorium Estoniae

    Карнау, Андрус

    2010-01-01

    AS-i Kalev Chocolate Factory osta sooviv Orkla kontrerni esindajate kinnitusel hakatakse edaspidi toodangut eksportima nii Balti- kui Põhjamaadesse. Enne varade üleminekut uuele omanikule tuleb ära oodata Kalevi aktsiate aresti alt vabanemine

  20. Keskerakond võitles töörahva õiguste eest kella kaheni öösel / Andrus Karnau, Artur Sadovski

    Index Scriptorium Estoniae

    Karnau, Andrus

    2008-01-01

    Töölepinguseaduse eelnõu teisest lugemisest riigikogus. Lisatud: töölepinguseaduse uuendused ; Kaire Uuseni intervjuu Kalev Chocolate Factory personalijuhi Kärt Kirsoga: Ettevõtjad aimavad töövaidluste arvu kasvu

  1. Keeping Your Heart Healthy: What You Should Know about Lipids When You Have Chronic Kidney Disease (Stages 1-4)

    Science.gov (United States)

    ... Jelly beans and hard candy; plain popcorn Chocolate, potato chips, nachos, buttered popcorn Fruit juices, tea, coffee, ... for transplantation. With offices nationwide, the NKF provides early detection screenings and other vital patient and community ...

  2. Heartburn

    Science.gov (United States)

    ... reflux, such as: Alcohol Caffeine Carbonated drinks Chocolate Citrus fruits and juices Peppermint and spearmint Spicy or ... Falk GW, Katzka DA. Diseases of the esophagus. In: Goldman L, Schafer ... . 24th ed. Philadelphia, PA: Elsevier Saunders; 2011:chap ...

  3. Healthy Weight: Russell Morgan's Low-Cal Dinner Delights

    Science.gov (United States)

    ... several squirts of 1 calorie per-squirt dressing. Dessert: 3 oz fresh strawberries. Grilled Fresh Shrimp Dinner = ... carrots, topped with 1 calorie per-squirt dressing. Dessert: Dark chocolate bar. Grilled Pork Loin Dinner = 860 ...

  4. Cocoa agronomy, quality, nutritional, and health aspects.

    Science.gov (United States)

    Badrie, Neela; Bekele, Frances; Sikora, Elzbieta; Sikora, Marek

    2015-01-01

    The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented. PMID:24915358

  5. Discursive Brand Solidarisation

    DEFF Research Database (Denmark)

    Stoeckl, Verena E.; Gabl, Sabrina; von Wallpach, Sylvia;

    2014-01-01

    This article combines literature on consumer brand engagement with Action Net Theory in order to understand the discursive construction of brand solidarisation in the case of a traditional, national chocolate producer. Brandrelated online discourse reveals four main discursive threads...

  6. Controversies in Headache Medicine: Migraine Prevention Diets

    Science.gov (United States)

    ... Follow us on Instagram DONATE TODAY Diet Abuse, Maltreatment, and PTSD and Their Relationship to Migraine Altitude, ... doubtful benefit, and significant social disruption. Prohibiting the child from sharing a chocolate Easter basket with his ...

  7. Рекламний інформаційний ресурс «Львівської майстерні шоколаду»

    OpenAIRE

    Чернявська, Катерина

    2014-01-01

    The article is about the promotional and advertising product and about the most popular types of advertising nowadays, the ways of distribution. Includes analysis of advertising facilities that Lviv Handmade Chocolate uses.

  8. Winter

    Institute of Scientific and Technical Information of China (English)

    Lawanna Holt

    2009-01-01

    Winter is snowy and cold season. Christmas iS in winter. Winter is when you get out for Christmas break. Winter is when you have hot chocolate with marshal mallows. `Winter is the season for colds and sinus problems.

  9. Corpus ChristiEast Matagorda Bay 1986

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Patterns of habitat utilization were compared among transplanted and natural Spartina alterniflora marshes in the Halls Lake area of Chocolate Bay in the Galveston...

  10. Diet and Exercise Tips

    Science.gov (United States)

    ... Health News & Publications Annual Meeting Calendar Diet and Exercise Tips Diet and Exercise Tips News media interested ... caffeine content (tea, sodas, chocolate drinks) and caffeinated coffee to two cups per day. Minimize alcohol to ...

  11. Tips for Getting a Good Night's Sleep | NIH MedlinePlus the Magazine

    Science.gov (United States)

    ... not too late in the day. Try to exercise at least 30 minutes on most days but not later than 2—3 hours before your bedtime. Avoid caffeine and nicotine. Coffee, colas, certain teas, and chocolate contain the stimulant ...

  12. Teaching Evolutionary Mechanisms: Genetic Drift and M&M's.

    Science.gov (United States)

    Staub, Nancy L.

    2002-01-01

    Describes a classroom activity that teaches the mechanism of genetic drift to undergraduates. Illustrates a number of concepts that are critical in developing evolution literacy by sampling M&M milk chocolate candies. (MM)

  13. Caffeine

    Science.gov (United States)

    Caffeine is a bitter substance found in coffee, tea, soft drinks, chocolate, kola nuts, and certain medicines. ... of energy. For most people, the amount of caffeine in two to four cups of coffee a ...

  14. Lack of genetic association among coat colors, progressive retinal atrophy and polycystic kidney disease in Persian cats.

    Science.gov (United States)

    Rah, HyungChul; Maggs, David J; Lyons, Leslie A

    2006-10-01

    An inherited form of progressive retinal atrophy (PRA) is recognized in Persian cats; however, the prevalence of PRA in the breed has not been determined. Breeders suggest that cats from only brown ('chocolate') or Himalayan ('pointed') lines are at risk for PRA, suggesting the disease is not widespread. This study was designed to evaluate whether PRA in Persian cats is associated with three coat colors, including chocolate, or with a highly prevalent inherited disease in this breed--polycystic kidney disease (PKD). Sixty related cats were evaluated for PRA by ophthalmic examination and genetically typed for PKD and the mutations that cause coat color variants in agouti, brown and color (producing the pointed coloration in Himalayan). No associations were identified among any of the traits, including between PRA and chocolate. These data suggest that PRA is not limited to cats with chocolate coat coloration and breeders and veterinarians should be aware that the prevalence of the disease may be higher than currently claimed.

  15. Pop / Mart Juur

    Index Scriptorium Estoniae

    Juur, Mart, 1964-

    2003-01-01

    Heliplaatidest: The Donnas "Spend The Night", RZA "The World According To RZA", Mew "Frengers", Blur "Think Tank", Coloma "Finery", Styrofoam "I'm What's There To Show That Something's Missing", R. Kelly "Chocolate Factory"

  16. Nutrition in Cancer Care (PDQ)

    Science.gov (United States)

    ... include: Eggs. Cheese. Whole milk. Ice cream. Nuts. Peanut butter. Meat. Poultry. Fish. If constipation is a problem, ... deviled ham on crackers, or cream cheese or peanut butter on crackers or celery. Chocolate. Add extra calories ...

  17. Recalls, Market Withdrawals and Safety Alerts

    Science.gov (United States)

    ... matter Hospira 208, 36 08/05/2016 Multiple brand names Turmeric powder Elevated lead levels Gel Spice, Inc. 454, 220, 69 08/05/2016 Country Home Gourmet Chocolate Chunk Salted Caramel Cookies May ...

  18. SIFAT MEKANIK KOMPOSIT COKELAT BATANG DENGAN FILLER BIJI METE

    Directory of Open Access Journals (Sweden)

    P A Wiguna

    2015-07-01

    Full Text Available Bahan komposit yang banyak dijumpai di masyarakat umumnya terbuat dari material berat seperti, logam, keramik, atau polimer. Pada bahan pangan terdapat pula yang termasuk ke dalam kategori material komposit, diantaranya adalah cracker, cookie, kue pie, chasew chocolate, dan lain sebagianya. Diantara komposit bahan pangan tersebut yang paling banyak digemari sebagai makanan camilan adalah  cokelat. Hal menarik yang dikaji pada studi ini berkaitan dengan sifat mekanik komposit cokelat yaitu kekuatan tekan dari komposit tersebut. Komposit ini terbuat dari bahan makanan cokelat dengan variasi  fraksi massa mete sebagai filler yaitu 13 %, 17%, 20%, 23%, 26 %, dan 29%. Matriks yang digunakan adalah cokelat jenis dark chocolate. Sifat mekanik yang dikaji adalah kuat tekan pada komposit cokelat batang. Parameter ini diukur untuk mengetahui ukuran maksimum beban yang dapat diterima komposit tersebut. Komposit yang memiliki kekuatan tekan terbesar ada pada cokelat batang dengan fraksi massa mete 29 % yaitu sebesar 2,81 MPa. Hal ini menunjukkan  bahwa variasi fraksi massa mete berpengaruh pada sifat mekanik material komposit karena berkaitan dengan perilaku distribusi partikel. Kuat tekan komposit cokelat teramati meningkat dengan kenaikan jumlah biji mete pada cokelat batang.Generally, the composite materials found in the civilization are made from heavy materials, e.g. metals, ceramics, and polymers. In fact, the composite material also found in food, such as crackers, cookies, pies, and cashew chocolates. Cashew chocolates usually consumed as the most favourite snack. The most interesting object from this study is related with the mechanical composite characteristic of the chocolate, i.e. compressive strength. Chocolate composite is made from chocolate with variety of cashew mass fraction as the filler, i.e. 13 %, 17%, 20%, 23%, 26 %, and 29%. In this study, the composite matrix was a dark chocolate, whereas the mechanical characteristic determined

  19. Balancing functional and nutritional quality of oils and fats: Current requirements and future trends

    OpenAIRE

    Van den Bremt Karen; Van hoed Vera; Müllendorff Katrien; Arnaut Filip

    2012-01-01

    Oils and fats play an important role in the structure, aroma and stability of a wide variety of food products, as well as in their nutritional properties. For Puratos, a producer of ingredients for bakery, patisserie and chocolate sector, functionality and taste are of utmost importance, but the company also wants to contribute to the balanced diet of consumers. Vegetable oils and fats are used in margarines and releasing agents, vegetable creams, compound chocolate, fillings and emulsifiers....

  20. Household Food Items Toxic to Dogs and Cats

    OpenAIRE

    Cortinovis, Cristina; Caloni, Francesca

    2016-01-01

    Several foods that are perfectly suitable for human consumption can be toxic to dogs and cats. Food-associated poisoning cases involving the accidental ingestion of chocolate and chocolate-based products, Allium spp. (onion, garlic, leek, and chives), macadamia nuts, Vitis vinifera fruits (grapes, raisins, sultanas, and currants), products sweetened with xylitol, alcoholic beverages, and unbaked bread dough have been reported worldwide in the last decade. The poisoning episodes are generally ...

  1. Segmentace trhu čokolád

    OpenAIRE

    Špidlová, Veronika

    2011-01-01

    The main goal of this Master's Thesis is to discover and describe significant differences in consumer's behavior on the Czech tablet chocolate market. Based on these found differences reveal, characterize and develop segment's profiles. Further goal is to design relevant marketing recommendations for these segments. The theoretical part contains the explanation of the segmentation process. The analytical part includes main characteristics of the Czech tablet chocolate market and the analysis ...

  2. リアクタンス特性の強さによって限定商品広告に対する反応は異なるか

    OpenAIRE

    船越, 咲; 大森, 麻由; 森田, 愛子

    2016-01-01

    This study examined the effects of the reactance traits on people's intention to purchase limited products aod on their reactance reactions. Advertising limited sales can cause two independent responses: increase in the intention to purchase and increase in resistance to persuasion. We manipulated the magnitude of the pressure of persuasion in the advertising of chocolates. Participants were asked about their intention to purchase the chocolate, and their reactance reactions to the advertisem...

  3. Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health?

    OpenAIRE

    Amin Ismail; Abbe Maleyki Mhd Jalil

    2008-01-01

    Cocoa and cocoa products have received much attention due to their significant polyphenol contents. Cocoa and cocoa products, namely cocoa liquor, cocoa powder and chocolates (milk and dark chocolates) may present varied polyphenol contents and possess different levels of antioxidant potentials. For the past ten years, at least 28 human studies have been conducted utilizing one of these cocoa products. However, questions arise on which of these products would deliver the best polyphenol conte...

  4. Cocobiota: Implications for Human Health

    OpenAIRE

    Petyaev, Ivan M.; Bashmakov, Yuriy K.

    2016-01-01

    Manufacturing of dark chocolate and other cocoa-based products is a complex multistage process beginning with spontaneous cocoa bean fermentation driven in the postharvest period by different microorganisms derived from the environment. Cocobiota defined as the association of microbial species involved in cocoa bean fermentation may have considerable impact on the medicinal properties of cocoa products via various primary and secondary metabolites, whose presence in dark chocolate and other c...

  5. Effect of Storage Period on the Physicochemical, Sensory and Microbiological Quality of Bakery Flavoured Ice Cream

    OpenAIRE

    Arashdeep Singh; Usha Bajwa

    2014-01-01

    Storage conditions were known to bring about some physicochemical changes in frozen foods. The present investigation was therefore carried out to examine the effect of storage period on the physicochemical, sensory and microbiological quality of bakery flavoured ice cream. Bakery flavoured ice cream incorporating cookies (plain and chocolate) and cakes (vanilla and chocolate) at 10 per cent level were prepared and subjected to 60 days of frozen storage and evaluated periodically...

  6. Teores de corantes artificiais em alimentos determinados por cromatografia líquida de alta eficiência Contents of synthetic dyes in foods determined by high performence liquid chromatography

    OpenAIRE

    Marcelo Alexandre Prado; Helena Teixeira Godoy

    2007-01-01

    Synthetic dyes are much used in processed foods. HPLC was applied to different types of snacks, such as colored cereals, chocolate confetti, chewing gums and candies for the determination of those additives. In the case of artificially colored breakfast cereals, 71% of the samples exceeded the allowed limits. Regarding the portions recommended for consumption by the makers of two of the samples, the amounts exceeded those allowed by the Brazilian legislation. In the case of chocolate confetti...

  7. Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods

    Directory of Open Access Journals (Sweden)

    Yves Raymond

    2014-01-01

    Full Text Available The goal of the study was to compare the dissolution of chocolate to other lipid-based matrices suitable for the microencapsulation of bioactive ingredients in simulated gastrointestinal solutions. Particles having approximately 750 μm or 2.5 mm were prepared from the following lipid-based matrices: cocoa butter, fractionated palm kernel oil (FPKO, chocolate, beeswax, carnauba wax, and paraffin. They were added to solutions designed to simulate gastric secretions (GS or duodenum secretions (DS at 37°C. Paraffin, carnauba wax, and bees wax did not dissolve in either the GS or DS media. Cocoa butter, FPKO, and chocolate dissolved in the DS medium. Cocoa butter, and to a lesser extent chocolate, also dissolved in the GS medium. With chocolate, dissolution was twice as fast as that with small particles (750 μm as compared to the larger (2.5 mm ones. With 750 μm particle sizes, 90% dissolution of chocolate beads was attained after only 60 minutes in the DS medium, while it took 120 minutes for 70% of FPKO beads to dissolve in the same conditions. The data are discussed from the perspective of controlled release in the gastrointestinal tract of encapsulated ingredients (minerals, oils, probiotic bacteria, enzymes, vitamins, and peptides used in the development of functional foods.

  8. A comparison of cognitive restructuring and cognitive defusion as strategies for resisting a craved food.

    Science.gov (United States)

    Moffitt, Robyn; Brinkworth, Grant; Noakes, Manny; Mohr, Philip

    2012-10-01

    The present study investigated the effectiveness of two cognitive strategies for resisting a craved food. One-hundred-and-ten self-identified chocolate cravers were randomised to a waiting list control condition or to receive a 60-minute standardised group intervention on cognitive restructuring (CR) or cognitive defusion (CD). All participants were provided with a bag of chocolates which they were instructed to carry with them for seven days and try to resist eating; uneaten chocolates were returned at the end of the study period. Measures included chocolate consumption and other behavioural, cognitive and evaluative self-reported outcomes. Overall, the odds of abstinence from chocolate were 3.26 times higher for participants in the CD than the CR condition. The effect of the interventions depended on baseline cognitive distress levels; for individuals at high levels of cognitive distress the CD condition led to significantly more restraint from chocolate than both the CR and control conditions. In addition, CD led to greater self-reported improvements in eating behaviours during the study period and was rated significantly easier to use and apply than CR. CD is discussed as a simple and efficient approach to manage food cravings and, potentially, other behavioural contributors to obesity. PMID:22691136

  9. Pavlovian conditioning to hedonic food cues in overweight and lean individuals.

    Science.gov (United States)

    Meyer, Monica D; Risbrough, Victoria B; Liang, June; Boutelle, Kerri N

    2015-04-01

    Obese individuals develop heightened reactivity to environmental cues associated with hedonic foods through Pavlovian conditioning. This study examined differences between overweight (n = 16) and lean (n = 17) 18-26 year-olds in their acquisition of a swallowing response to visual cues paired with chocolate milk, tasteless water and no taste stimulus. We hypothesized that, compared to lean participants, overweight participants would demonstrate a heightened conditioned swallowing response to the visual cue paired with chocolate milk as well as a resistance to extinction of this response. Results showed that overweight participants swallowed more in response to the visual cue previously paired with chocolate than the cue previously paired with tasteless water (t(15) = -3.057, p = .008) while lean participants showed no cue discrimination (t(16) = -1.027, p = .320). The results evaluating the extinction hypothesis could not be evaluated, as the lean participants did not acquire a conditioned response. In evaluating the conditioned swallow response of overweight participants only, results indicated that there was not a significant decrease in swallowing to cues paired with chocolate milk or water, but overall, overweight participants swallowed more to cues paired with chocolate than cues paired with water. These are the first results to show differential acquisition of Pavlovian conditioned responding in overweight individuals compared to lean individuals, as well as differential conditioning to cues paired with hedonic food stimuli compared to cues paired with neutral stimuli.

  10. Comparative study for essential elements determination in milk products samples by INAA and ICP-AES; Estudo comparativo na determinacao de elementos essenciais em amostras de produtos lacteos por AANI e ICP-AES

    Energy Technology Data Exchange (ETDEWEB)

    Kira, Carmen S. [Instituto Adolfo Lutz, Sao Paulo, SP (Brazil). Secao de Equipamentos Especializados; Maihara, Vera A. [Instituto de Pesquisas Energeticas e Nucleares (IPEN), Sao Paulo, SP (Brazil). Lab. de Analise por Ativacao Neutronica

    2002-07-01

    The mineral elements Ca, Fe, K, Mg, Na and Zn were analyzed in milk products by using instrumental neutron activation analysis (INAA) and inductively coupled plasma atomic emission spectrometry (ICP-AES). The study included four types of cheese (mozzarella, minas, prato, parmesan), chocolate milk and yogurt. The samples were purchased from the local markets. Average concentrations ranged from 3668 (chocolate milk) to 16558 (parmesan cheese) mg/kg for Ca; from 2.61 (parmesan cheese) to 28.9 (chocolate milk) mg/kg for Fe; from 673 (mozzarella cheese) to 10492 (chocolate milk) mg/kg for K; from 398 (yogurt) to 2280 (minas cheese) mg/kg for Mg; from 1681 (yogurt) to 15248 (parmesan cheese) mg/kg for Na; from 12.1 (chocolate milk) to 71.8 (parmesan cheese) mg/kg for Zn. Two National Institute of Standards and Technology (NIST) standard reference materials (SRM 8435 Whole Milk Powder and SRM 1549 Non Fat Milk Powder) were analyzed to verify method accuracy. The statistic test used to determine the significance of the difference between the techniques was based on Unpaired t-Student test. Statistical test revealed no significance differences (P< 0,05) between the average values provided by the two methods for the most of determined elements. (author)

  11. A comparison of acceptance- and control-based strategies for coping with food cravings: an analog study.

    Science.gov (United States)

    Forman, Evan M; Hoffman, Kimberly L; McGrath, Kathleen B; Herbert, James D; Brandsma, Lynn L; Lowe, Michael R

    2007-10-01

    The present study utilized an analog paradigm to investigate the effectiveness of two strategies for coping with food cravings, which was theorized to be critical to the maintenance of weight loss. Ninety-eight undergraduate students were given transparent boxes of chocolate Hershey's Kisses and instructed to keep the chocolates with them, but not to eat them, for 48 h. Before receiving the Kisses, participants were randomized to receive either (a) no intervention, (b) instruction in control-based coping strategies such as distraction and cognitive restructuring, or (c) instruction in acceptance-based strategies such as experiential acceptance and defusion techniques. Measures included the Power of Food Scale (PFS; a measure of psychological sensitivity to the food environment), self-report ratings of chocolate cravings and surreptitiously recorded chocolate consumption. Results suggested that the effect of the intervention depended on baseline PFS levels, such that acceptance-based strategies were associated with better outcomes (cravings, consumption) among those reporting the highest susceptibility to the presence of food, but greater cravings among those who scored lowest on the PFS. It was observed that craving self-report measures predicted chocolate consumption, and baseline PFS levels predicted both cravings and consumption. Results are discussed in terms of the implications for weight loss maintenance strategies. PMID:17544361

  12. Microbiological evaluation of hot beverages dispensed by vending machines from the Army barracks of Brigata Meccanizzata Aosta located in Messina

    Directory of Open Access Journals (Sweden)

    Chiara Beninati

    2013-04-01

    Full Text Available The aim of the present study was to evaluate the microbiological quality of hot beverages dispensed by vending machines (VMs. The study was carried out on 203 samples from 15 VMs located in 5 Army barracks in Messina. The samples included: water used for preparation of beverages, swab of water tank, swab of blender machine, chocolate powder, milk powder, cappuccino and chocolate drink (29 samples for each types. All samples were examined for total bacterial count (TBC, coliforms, Escherichia coli, enterococci, Pseudomonas aeruginosa, Staphylococcus aureus, Clostri - dium perfringens, Aeromonas spp., Salmonella spp. and Listeria monocytogenes. For the water samples the colony count (CC at 22°C and at 37°C was made. The average values of CC at 22°C and at 37°C were of 10.86x10²±8.72x10² CFU/mL and of 21.72x10²±16.44x10² CFU/mL, respectively. P. aeruginosa, coliform bacteria, S. aureus, E. coli and molds were detected from water. The TBC ranged from 176 CFU/g (±275.2 for chocolate powder to 294.8±69.4 CFU/g for milk powder. S. aureus and molds were isolated from milk powder, while coliforms, E. coli and S. aureus were observed in chocolate powder. The average TBC for hot beverages ranged from 34.32x10³±97.77x10³ CFU/mL for cappuccino to 36.59x10³±10.47x104 CFU/mL for chocolate drink. Coliforms, E. coli, enterococci and molds were detected from cappuccino, while enterococci and molds were observed in chocolate drink. The microbiological characteristics of the water and powders, hygiene, and the periodic cleaning of machines, influenced the microbiological quality of the hot beverages dispensed by VMs.

  13. Bebida saborizada elaborada con leche de soya parcialmente hidrolizada

    OpenAIRE

    Ruiz, A.; Mejías, E.; González, J; Silveira, I; Cárdenas, M. E.; Padrón, X.

    2008-01-01

    Mediante la acción de la papaína se puede obtener un hidrolizado parcial de la leche de soya en la que se superan algunas deficiencias organolépticas inherentes al frijol de soya o al proceso de obtención de la misma, aún así para su consumo debe ofrecerse bajo la forma de una bebida saborizada. Para formular dicha bebida se emplearon cuatro saborizantes: cocoa micropulverizada (CHC), sabor chocolate microencapsulado en polvo (CHP), sabor chocolate líquido (CHL) y sabo...

  14. Investigation of Staphylococcus aureus Isolation and Thermonuclease Activity and Enterotoxin Formation in Some Dairy Desserts

    OpenAIRE

    ALİŞARLI, Mustafa; SANCAK, Yakup Can; Akkaya, Levent; ELİBOL, Cihangir

    2003-01-01

    In this study, the isolation of Staphylococcus aureus from dairy desserts, and its thermonuclease activity and enterotoxigenic properties were investigated. A total of 175 samples were analyzed consisting of 100 pudding samples (sütlaç [rice pudding] 25, keşkül [milk pudding containing coconut] 30, supangile [chocolate pudding] 25, kazandibi [milk pudding slightly burned on the bottom] 20) and 75 cream pastries (butter-cream 25, chocolate-cream 25, fruit-cream 25). According to the analysis...

  15. Understanding middle school math cool problems to get students thinking and connecting

    CERN Document Server

    Hyde, Arthur; Heck, Cheryl

    2009-01-01

    In Understanding Middle School Math, Arthur Hyde gathers 50 cool problems that lead to deep thinking. Problems such as Chocolate Algebra, where students discover linear relationships among the pocket money needed for differently priced chocolate candies. With the latest research and decades of classroom experience, he braids language, cognition, and math to create problems that connect math to the real world, to students' lives, and to prior knowledge. Extensively field-tested problems that scaffold content and processes, and give students multiple entry points into learning.

  16. Analysis of cocoa products for ochratoxin A and aflatoxins.

    Science.gov (United States)

    Turcotte, Anne-Marie; Scott, Peter M; Tague, Brett

    2013-08-01

    Eighty-five samples of cocoa products sampled in Canada were analysed for ochratoxin A (OTA) and aflatoxins in 2011-2012. Inclusion of the aflatoxins in this survey required additional method development. Chocolate was extracted with methanol-water plus NaCl, while for cocoa two successive extractions with methanol and methanol-water were made. Extracts were cleaned on an AflaOchra immunoaffinity column (IAC). Determination was by reversed phase high performance liquid chromatography (HPLC). Detection of the aflatoxins was with a post-column photochemical reactor and of OTA by fluorescence detection. Mean limits of quantification (LOQ) of chocolate and cocoa powders were 0.16 ng/g (OTA) and 0.07 ng/g (aflatoxin B1), respectively. Survey results showed that the incidences of OTA above the LOQ in natural cocoa were 15/15 (mean 1.17 ng/g), 20/21 for alkalized cocoa (mean 1.06 ng/g), 9/9 for baking chocolate (mean 0.49 ng/g), 20/20 for dark chocolate (mean 0.39 ng/g), 7/10 for milk chocolate (mean 0.19 ng/g), 5/5 for cocoa liquor (mean 0.43 ng/g), and 0/5 for cocoa butter. These results confirm our previous work with OTA. In the same samples, incidences of aflatoxin B1 above the LOQ were 14/15 for natural cocoa (mean 0.86 ng/g), 20/21 for alkalized cocoa (mean 0.37 ng/g), 7/9 for baking chocolate (mean 0.22 ng/g), 16/20 for dark chocolate (mean 0.19 ng/g), 7/10 for milk chocolate (mean 0.09 ng/g), 4/5 for cocoa liquor (mean 0.43 ng/g), and 0/5 for cocoa butter. Both aflatoxins and OTA were confirmed by HPLC-MS/MS when OTA or aflatoxin levels found were above 2 ng/g in cocoa.

  17. Composição química e valores energéticos de alimentos alternativos para leitões Chemical composition and energetic values of alternative feedstuffs for piglets

    Directory of Open Access Journals (Sweden)

    W.R. Wesendonck

    2013-02-01

    Full Text Available O presente experimento foi realizado para determinar a composição química e os valores energéticos de resíduo de bolacha (RB, resíduo de wafer (RW, resíduo de chocolate caramelizado (RCC e resíduo de bombons e chocolates (RBC para leitões. Foram utilizados 10 leitões castrados, com peso médio inicial de 7,40±0,97kg, alojados individualmente em gaiolas de metabolismo e distribuídos em cinco tratamentos: 1 dieta referência (DR; 2 60% DR + 40% RB; 3 60% DR + 40% RW; 4 80% DR + 20% RCC; e 5 80% DR + 20% RBC. O experimento foi repetido em três períodos consecutivos, com duração de 12 dias cada um, sendo sete destinados à adaptação e cinco destinados à coleta. Foi utilizada a metodologia de coleta total de fezes e urina e o óxido férrico como marcador fecal. O delineanento experimental utilizado foi o de blocos ao acaso, sendo o período utilizado como bloco. Os teores de proteína bruta foram de 7,96, 10,78, 6,33 e 4,01% para RB, RW, RCC e RBC, respectivamente. O conteúdo de extrato etéreo do RB e do RW foi de 11,7 e 9,4%, respectivamente. Já o do RCC e o do RBC apresentaram valores mais elevados, sendo 24,7 e 34,3%, respectivamente. Os coeficientes de digestibilidade dos nutrientes e energia e o coeficiente de metabolizabilidade da energia foram semelhantes (P>0,05 entre os alimentos estudados. Os valores de energia digestível e metabolizável foram de 3914 e 3745; 4040 e 3767; 4454 e 4200; e 4937 e 4790kcal/kg para resíduo de bolachas, resíduo de wafer, resíduo de chocolate caramelizado e resíduo de bombons e chocolates, respectivamente. Conclui-se que os alimentos resíduo de bolachas, resíduo de wafer, resíduo de chocolate caramelizado e resíduo de bombons e chocolates apresentam potencial para serem incluídos em dietas pré-inicias e inicias de leitões.The experiment was realized to determine the chemical composition and energetic values of cookie waste (CW, wafer waste (WW, caramel chocolate waste (CCW and

  18. Theobroma cacao L., "The food of the gods": Quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation

    NARCIS (Netherlands)

    Líma, L.J.R.; Almeida, M.H.; Nout, M.J.R.; Zwietering, M.H.

    2011-01-01

    The quality of commercial cocoa beans, the principal raw material for chocolate production, relies on the combination of factors that include the type of planting material, the agricultural practices, and the post-harvest processing. Among these, the fermentation of the cocoa beans is still the most

  19. Willy Wonka pole pedofiil / Alar Niineväli

    Index Scriptorium Estoniae

    Niineväli, Alar

    2005-01-01

    Tim Burtoni mängufilm "Charlie ja šokolaadivabrik" Roald Dahli samanimelise raamatu järgi : Ameerika Ühendriigid 2005. Võrreldud sama raamatu 1971.a. ekraniseeringuga "Willy Wonka & the Chocolate Factory" : režissöör Mel Stuart

  20. A genetically anchored physical map of the cacao genome

    Science.gov (United States)

    Mars Incorporated and the United States Department of Agriculture have undertaken the sequencing of the genome of Theobroma cacao, which produces cocoa beans, the key ingredient in chocolate. Genetic information, such as whole genome sequence is necessary to better understand and improve cacao. In m...