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Chocolate
Kinds of Chocolate Selected AbstractsINFLUENCE OF HAZELNUT PASTE ON THE SENSORY PROPERTIES AND SHELF-LIFE OF DARK CHOCOLATEJOURNAL OF SENSORY STUDIES, Issue 2 2004L.A. NATTRESS ABSTRACT The addition of hazelnut paste to dark chocolate formulations altered the sensory profile. The flavors chocolate, burnt, rancid, hazelnut, green and metallic, and the texture attributes hardness, graininess, consistency of melt, viscosity and onset of melt determined by descriptive analysis were significantly (P < 0.05) influenced by the addition of up to 10% hazelnut paste. The shelf-life of dark chocolates containing hazelnut exceeded 10 months. The textural attributes of hardness, consistency of melt and onset of melt were highly correlated to instrumental measurements. [source] EFFECTS OF INULIN AND BULKING AGENTS ON SOME PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF MILK CHOCOLATEJOURNAL OF TEXTURE STUDIES, Issue 5 2009HANNANEH FARZANMEHR ABSTRACT Chocolates are favorite foodstuffs with high sugar contents. Therefore, in the present study, the production of a low-sugar milk chocolate with prebiotic properties is evaluated. Various ratios of inulin (IN), polydextrose (PD) and maltodextrin (MD) along with sucralose (0.04% w/w) were used instead of sugar. Fifteen formulations were examined to determine some physicochemical, mechanical and sensory properties in order to find their optimum ratios. In general, formulations with high ratios of PD and MD were moister and softer than control. The lowest moisture content and highest hardness were observed for the moderate ratios. In addition, MD induced the least desirable sensorial effects, whereas PD and IN pronouncedly improved the overall acceptability. The optimum applicable range for IN, PD and MD were 14,32% and 71,84%, 7,26% and 67,77%, and 0,20% of sugar substitutes, respectively. Our findings on simultaneous fat and sugar reductions also indicated the possibility of fat cut up to 5% in comparison to previous fat content. PRACTICAL APPLICATIONS In this paper, we have reported the influences of inulin (IN) as a prebiotic as well as polydextrose (PD) and maltodextrin (MD) as bulking agents on physicochemical, energy content, texture and sensory properties of milk chocolate using simplex lattice mixture design. To the best of our knowledge, this is the first report in this field with very interesting results and practical applicability. Moreover, our findings showed that the use of aforementioned ingredients instead of sugar could lead to production of low-calorie milk chocolate without having the undesirable textural and physiological effects on the product and consumers. Moreover, the simplex lattice mixture design was found a very useful technique for finding optimum ratios of sugar replacers in formulation. [source] TEXTURAL CHANGES IN CHOCOLATE CHARACTERIZED BY INSTRUMENTAL AND SENSORY TECHNIQUESJOURNAL OF TEXTURE STUDIES, Issue 4 2009LIA M. ANDRAE-NIGHTINGALE ABSTRACT Cocoa butter has a distinct texture due to unique interactions of polymorphic lipid structures. Part of chocolate's appeal is smooth mouthfeel; as fat or sugar bloom forms, textural change is perceived. Correlation of instrumental and sensory texture analysis has not been conducted in stored chocolate. The objective of this study was to analyze texture and color of dark and milk chocolate stored under conditions leading to fat and/or sugar bloom by instrumental and sensory measurements. Milk and dark chocolate was stored 5 weeks at various temperatures and relative humidity (RH), followed by instrumental and sensory texture analysis. All attributes, except springiness, were significantly affected by treatments. According to partial least squares linear regression, instrumental hardness, cohesiveness, chewiness and gumminess modeled sensory hardness. The 30.0C incubator experienced temperature fluctuations, resulting in severe fat bloom. Temperature fluctuations during storage had more influence on texture perception than storage at high temperatures or high RH. PRACTICAL APPLICATIONS This research serves as an initial study on textural aspects of chocolate quality upon storage that is the first report to correlate instrumental textural analysis of chocolate to sensory evaluation. Storage temperature and humidity of chocolate greatly impacts consumer texture perception, which is valuable information to small chocolate handlers and manufacturers who have noted to us that many of the larger companies may have this information , but it is not widely available. It also sets the stage for more detailed studies on texture and flavor of chocolate during storage. Although many storage studies on chocolate exist, those that intertwine studies of quality from both an instrumental and a sensory standpoint are lacking. [source] STORAGE TIME STUDY OF SUGAR-FREE AND REDUCED CALORIE MILK CHOCOLATESJOURNAL OF FOOD QUALITY, Issue 5 2009LAURO LUÍS MARTINS MEDEIROS DE MELO ABSTRACT In order to study storage time, sensory properties and acceptability among consumers, regular, free-sugar (sucralose [Sucra] or stevioside [Ste]) and free-sugar/reduced calorie (Sucra or Ste], with whey protein concentrate as fat replacer) milk chocolates were evaluated over storage (0, 3, 6 and 9 months). Quantitative descriptive analysis showed that sensory properties do not change throughout the studied storage period. These results were confirmed by acceptability data. No significant changes (P , 0.05) were observed on acceptability means for appearance, aroma, flavor, texture and overall liking. These results show that sugar-free and reduced calorie milk chocolates prepared with high-intensity sweeteners, Sucra and Ste, with partial fat replacement with whey protein concentrate had a similar storage time behavior as compared with regular chocolates. PRACTICAL APPLICATIONS This research aims to study sensory storage time of regular, sugar-free and sugar-free/reduced calorie milk chocolates. It can help food industries to understand storage time of these products as sensory properties for highly stable food products, such as chocolate, usually define shelf life. [source] EQUISWEET MILK CHOCOLATES WITH INTENSE SWEETENERS USING TIME-INTENSITY METHODJOURNAL OF FOOD QUALITY, Issue 6 2007LAURO LUÍS MARTINS MEDEIROS DE MELO ABSTRACT Five conventional chocolates were produced with different sucrose concentrations (from 40 to 52%) in order to determine ideal sweetness by acceptance test, and it was found that 43% sucrose milk chocolate has the ideal sweetness. Sucrose was replaced by bulking agents and sucralose or stevioside in order to prepare diabetic chocolates and 11 selected and trained judges determined the temporal characteristic of sweetness of these milk chocolates. Sucralose is 700 times sweeter than sucrose in this product, and stevioside, 200 times. Considering these potencies, they presented a time-intensity profile similar to chocolate with sucrose (i.e., conventional chocolate) and ideal sweetness. There is no significant difference between diabetic and conventional chocolates concerning the following physicochemical analyses: moisture content, medium particle size and Casson yield value. PRACTICAL APPLICATIONS The time-intensity method is becoming a useful tool because it makes it possible to compare perception over time of sucrose sweetness with that of other sweeteners. The key point of this study is to consider temporal sweetness characteristics to produce equisweet diabetic milk chocolates. The sensory analysis time-intensity method probably is a tool to obtain diabetic (i.e., with no sugar) chocolates that present a sweetness temporal profile as near as possible to conventional milk chocolate. This is a first step to produce diabetic chocolate with the same acceptance as conventional chocolate. [source] Towards a platform for the metabonomic profiling of different strains of Drosophila melanogaster using liquid chromatography,Fourier transform mass spectrometryFEBS JOURNAL, Issue 22 2009Muhammad A. Kamleh A platform based on hydrophilic interaction chromatography in combination with Fourier transform mass spectrometry was developed in order to carry out metabonomics of Drosophila melanogaster strains. The method was able to detect , 230 metabolites, mainly in the positive ion mode, after checking to eliminate false positives caused by isotope peaks, adducts and fragment ions. Two wild-type strains, Canton S and Oregon R, were studied, plus two mutant strains, Maroon Like and Chocolate. In order to observe the differential expression of metabolites, liquid chromatography-mass spectrometry analyses of the different strains were compared using sieve 1.2 software to extract metabolic differences. The output from sieve was searched against a metabolite database using an Excel-based macro written in-house. Metabolic differences were observed between the wild-type strains, and also between both Chocolate and Maroon Like compared with Oregon R. It was established that a metabonomic approach could produce results leading to the generation of new hypotheses. In addition, the structure of a new class of lipid with a histidine head group, found in all of the strains of flies, but lower in Maroon Like, was elucidated. [source] Phototrophs in high iron microbial mats: microstructure of mats in iron-depositing hot springsFEMS MICROBIOLOGY ECOLOGY, Issue 3 2000Beverly K Pierson Abstract Chocolate Pots Hot Springs in Yellowstone National Park are high in ferrous iron, silica and bicarbonate. The springs are contributing to the active development of an iron formation. The microstructure of photosynthetic microbial mats in these springs was studied with conventional optical microscopy, confocal laser scanning microscopy and transmission electron microscopy. The dominant mats at the highest temperatures (48,54°C) were composed of Synechococcus and Chloroflexus or Pseudanabaena and Mastigocladus. At lower temperatures (36,45°C), a narrow Oscillatoria dominated olive green cyanobacterial mats covering most of the iron deposit. Vertically oriented cyanobacterial filaments were abundant in the top 0.5 mm of the mats. Mineral deposits accumulated beneath this surface layer. The filamentous microstructure and gliding motility may contribute to binding the iron minerals. These activities and heavy mineral encrustation of cyanobacteria may contribute to the growth of the iron deposit. Chocolate Pots Hot Springs provide a model for studying the potential role of photosynthetic prokaryotes in the origin of Precambrian iron formations. [source] Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid?,A Hypothesis PaperJOURNAL OF FOOD SCIENCE, Issue 7 2004J. M. Aguilera ABSTRACT: The exact mechanism of fat and oil migration in chocolate and chocolate coatings is still unknown. Nevertheless, the so-called "diffusion equation" derived from Fick's 2nd law has been extensively used to model the phenomenon, giving the impression that molecular diffusion is the single transport mechanism. We propose that chocolate may be microstructurally regarded as a particulate medium formed by an assembly of fat-coated particles (for example, cocoa solids, sugars crystals, and milk powder). Within this matrix the liquid fraction of cocoa fat (which increases with temperature) is likely to move under capillary forces through interparticle passages and connected pores. Based on available evidence (microstructure, kinetic data, temperature dependence of liquid fat fraction, and so on) we demonstrate that capillary forces may have an important role to play in bulk flow of liquid fat and oils. The Lucas-Washburn equation for capillary rise fits available data under most reported experimental conditions. Detailed microstructural analysis in actual products as well as data on key parameters (surface tension, contact angle, viscosity) is necessary to confirm this hypothesis. Bulk flow due to capillary effects, highly disregarded in structured foods, should be considered as a mass transfer mechanism in liquid-filled porous or particulate foods. [source] Content analysis of food advertising in Turkish televisionJOURNAL OF PAEDIATRICS AND CHILD HEALTH, Issue 7-8 2010Tulay Guran Aim: Television (TV) viewing has been implicated in children's weight gain. We aimed to conduct a comprehensive content analysis of TV food advertising in Turkey. Methods: TV advertisements (ads) in the four most popular national free to air Turkish TV channels, were assessed on two weekdays and two weekend days at four time periods of the day; 0800,1200,1200,1600,1600,2000 and 2000,2400 h for each TV channel (64 h assessed for each TV channel), making a total of 256 h. Each ad was analysed for food and drink content, duration and audiovisual properties. Results: There were 8853 TV ads and 2848 of these were related to food (32.1%). A majority of food ads included high-calorie, high-fat, high-sugar food and drink rather than core/healthy foods (81%). Chocolate and chocolate bars were the most frequently advertised food/drink product, followed by cakes, coffee, tea, candies, gum, fast food, chips, juices/carbonated beverages, margarine and ice-cream formed the highest rate of food products advertised in decreasing order. Thirty per cent of all obesogenic/unhealthy ads targeted childhood by using audiovisual techniques. The proportion of total advertisements which were for food or drink, and the proportion of food advertisements that were for unhealthy foods were both much higher at the weekend (33% vs. 30% and 84% vs. 78%, respectively). The time period between 1600 and 2000 h was the most concentrated time slot (33%) for food advertising. Conclusions: This study provides data for the first time on the high levels of obesogenic food advertising on Turkish TV. This should alarm policy-makers to set limits on food advertising targeted towards children especially in countries like Turkey in which childhood obesity is emerging as an important public health issue. [source] INTERNATIONAL INTER-LABORATORY TRIALS TO DETERMINE THE FACTORS AFFECTING THE MEASUREMENT OF CHOCOLATE VISCOSITYJOURNAL OF TEXTURE STUDIES, Issue 5 2000J.-M. AESCHLIMANN The working group of the International Office of Cocoa, Chocolate and Sugar Confectionery (IOCCC) performed a sequence of five ring tests to improve the agreement of the standard method for measuring viscosity of chocolate between laboratories. Reporting shear stress measurements instead of using the Casson equation improved the agreement, as did standardising the method of cleaning the concentric cylinder and calibrating the viscometers. In the revised method, the standard deviation for shear stress measurement at shear rates greater than 5 s,1 from 23 laboratories was less than 8%. However, the Casson yield values had a seven-fold range and the Casson plastic viscosity a two-fold range, which was unacceptably high. A new method (IOCCC 2000) has been published as a result of this work and is available from CAOBISCO in Bruxelles, Belgium. [source] Evaluation and optimisation of five different extraction methods for soy DNA in chocolate and biscuits.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2004Extraction of DNA as a first step in GMO analysis Abstract A method is described to discriminate between genetically modified (GM) and non-modified foodstuffs by detecting the presence of newly introduced genes at the protein or DNA level. Currently available methods operate almost exclusively at the DNA level and are based on the polymerase chain reaction (PCR). The first and most crucial step in this process is the isolation of DNA. In this study, five different methods for the isolation of DNA from chocolate and biscuits were evaluated, using four commercially available extraction kits and a non-commercial method for amplification of the soybean-specific lectin gene. The latter method involves the use of hot-start Taq polymerase, to prevent the formation of non-specific amplification products, and an increase in the number of cycles from 35 to 41. The performance of the non-commercial cetyl trimethylammonium bromide (CTAB)-based method was the best, taking into consideration the adaptations of the extraction procedure, although this method was more time-consuming than the others. Chocolate (white, milk and dark) and several biscuits generated positive amplification results using this PCR approach. Copyright © 2004 Society of Chemical Industry [source] Chocolate, chocolate fats and the EU chocolate directiveJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2003Ralph Timms No abstract is available for this article. [source] Like Water for Chocolate: Feasting and Political Ritual among the Late Classic Maya at Xunantunich, BelizeAMERICAN ANTHROPOLOGIST, Issue 4 2001Lisa J. LeCount Subtle differences in the context of feasting and manners of food consumption can point to underlying levels of civil and social competition in state-level societies. Haute cuisine and high styles of dining are characteristic of societies with fully developed civil and social hierarchies such as Renaissance Europe and the Postclassic Aztec. Competitive yet socially circumscribed political and social organizations such as the Classic lowland Maya may have prepared elaborate diacritical meals that marked status, but the nature of feasting remained essentially patriarchal. Ancient Maya feasting is recognizable through archaeologically discernible pottery vessel forms that were used to serve festival fare such as tamales and chocolate. Comparison of ceramic assemblages across civic and household contexts at the site of Xunantunich, Belize, demonstrates that drinking chocolate, more so than eating tamales, served as a symbolic cue that established the political significance of events among the Classic Maya. [feasting, ancient Maya, pottery analysis, chocolate] [source] The Emerging Role of Flavonoid-Rich Cocoa and Chocolate in Cardiovascular Health and DiseaseNUTRITION REVIEWS, Issue 3 2006Mary B. Engler PhD Cocoa and chocolate have recently been found to be rich plant-derived sources of antioxidant flavonoids with beneficial cardiovascular properties. These favorable physiological effects include: antioxidant activity, vasodilation and blood pressure reduction, inhibition of platelet activity, and decreased inflammation. Increasing evidence from experimental and clinical studies using cocoa-derived products and chocolate suggest an important role for these high-flavanol-containing foods in heart and vascular protection. [source] Casual Chocolate Consumption and Inhibition of Platelet FunctionPREVENTIVE CARDIOLOGY, Issue 4 2007Bryan Bordeaux DO Observational studies have associated reduced cardiovascular mortality with chocolate consumption. Feeding studies of high-dose, flavanol-rich chocolate show antiplatelet effects, but the effect of casual chocolate consumption on platelet function is unknown. Healthy adults (N=1535) were proscribed from consuming foods affecting platelet function, including chocolate, for 48 hours and completed a 24-hour dietary recall before ex vivo platelet testing with the Platelet Function Analyzer (PFA)-100 (Dade Behring, Inc, Deerfield, IL) test and in vivo testing with urinary 11-dehydro thromboxane B2 (Tx-M) measurements. Some participants (n=141) reported ignoring the prohibition of consuming chocolate before platelet testing. Despite having similar baseline characteristics, chocolate consumers had longer PFA closure times (130 vs 123 seconds, P=.005) and decreased Tx-M levels (175 vs 290 ng/mol creatinine, P=.03). Chocolate remained a significant independent predictor of both ex vivo and in vivo platelet function testing after adjusting for confounders. The authors concluded that even consuming modest amounts of commercial chocolate has important antiplatelet effects. [source] Health of the nation: an individual or a corporate social responsibility?JOURNAL OF PUBLIC AFFAIRS, Issue 2 2007A preliminary investigation into consumer perceptions Britain is increasingly mirroring a number of nations in terms of the continued growth in prevailing levels of illnesses related potentially to human food consumption. As this issue fast becomes global, the question of whose responsibility it is, has come to the forefront of the debate. Other groups, apart from the Governments with direct involvement in this crisis are the Consumers and the Marketers. Using the food industry as the basis, the study primarily focuses on the consumers' perceptions of the nature and the extent of the problem. To investigate, three products used in the study are placed on a continuum; Chocolates represent one end and Genetically manufactured foods the other. Fast foods are represented in the middle. This framework highlights variations in consumer perceptions based on product differences: manufacturers have been held responsible for the provision of pertinent information in the case of genetically manufactured products; in the context of fast foods and Confectionery both manufacturers and consumers have been seen as responsible for consumers' existing consumption patterns. Copyright © 2007 John Wiley & Sons, Ltd. [source] EFFECTS OF INULIN AND BULKING AGENTS ON SOME PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF MILK CHOCOLATEJOURNAL OF TEXTURE STUDIES, Issue 5 2009HANNANEH FARZANMEHR ABSTRACT Chocolates are favorite foodstuffs with high sugar contents. Therefore, in the present study, the production of a low-sugar milk chocolate with prebiotic properties is evaluated. Various ratios of inulin (IN), polydextrose (PD) and maltodextrin (MD) along with sucralose (0.04% w/w) were used instead of sugar. Fifteen formulations were examined to determine some physicochemical, mechanical and sensory properties in order to find their optimum ratios. In general, formulations with high ratios of PD and MD were moister and softer than control. The lowest moisture content and highest hardness were observed for the moderate ratios. In addition, MD induced the least desirable sensorial effects, whereas PD and IN pronouncedly improved the overall acceptability. The optimum applicable range for IN, PD and MD were 14,32% and 71,84%, 7,26% and 67,77%, and 0,20% of sugar substitutes, respectively. Our findings on simultaneous fat and sugar reductions also indicated the possibility of fat cut up to 5% in comparison to previous fat content. PRACTICAL APPLICATIONS In this paper, we have reported the influences of inulin (IN) as a prebiotic as well as polydextrose (PD) and maltodextrin (MD) as bulking agents on physicochemical, energy content, texture and sensory properties of milk chocolate using simplex lattice mixture design. To the best of our knowledge, this is the first report in this field with very interesting results and practical applicability. Moreover, our findings showed that the use of aforementioned ingredients instead of sugar could lead to production of low-calorie milk chocolate without having the undesirable textural and physiological effects on the product and consumers. Moreover, the simplex lattice mixture design was found a very useful technique for finding optimum ratios of sugar replacers in formulation. [source] A survey on two years of medication regulation in horse races in IranEQUINE VETERINARY JOURNAL, Issue 2 2010S. LOTFOLLAHZADEH Summary Reasons for performing study: The present survey evaluated the use of prohibited substances cases in the first 2 years of medication regulation in horseracing in Iran so that the impact of these regulations on the level of positive cases over the period could be assessed. Objectives: To determine the prevalence of positive tests for prohibited substances in horse races during 2 years of a drugs testing programme in Iran. Methods: A total of 656 horses that were winners or second in races were tested during the 2 year study. In the first year 354 horses (209 males and 145 females) and in the second year 302 horses (155 males and 147 females) were tested. In the 2 years, 306 were found to be positive. Urine samples were taken from candidate horses and sent to the Central Doping Laboratory. Blood samples were taken from those horses where a urine sample could not be taken within one hour. Detection and measurement of prohibited substances were carried out by ELISA, GC and HPLC using standard methods. Results: Thirty-two percent of males were positive for prohibited substances, which was not significantly different from the percentage of females (25.5%). In the second year, of the 302 horses tested for prohibited substances, 33.5% of males were positive, again similar to females (33.3%). Almost 83% of horses tested positive for prohibited substances once in the first year, 15% tested positive twice and 2% tested positive 3 times. In the second year 78% tested positive once, 15% tested positive twice and 7% tested positive 3 times. Morphine was the most used prohibited substance and was detected 42 times during the survey, followed by caffeine and phenylbutazone. Morphine was also the most used drug in combination with other drugs in both years. Conclusions: Morphine and caffeine were the most popular prohibited substances found in the measurements. As these substances were found in the environment and food stuffs, their presence in the samples may be due to unintentional feeding of contaminated materials (bread, hay and chocolate). [source] Triacylglycerol migration and bloom in filled chocolates: Effects of low-temperature storageEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 3 2009Frédéric Depypere Abstract This study investigated the effect of storage temperature on triacylglycerol (TAG) migration, visual fat bloom and taste of industrially produced milk chocolates with a hazelnut-based filling. The chocolates were stored for up to 10,months at 18,°C, either directly after production or with the inclusion of a variable time at ,20 or 4,°C immediately after production and prior to further storage at 18,°C. TAG migration from the filling through the chocolate shell was quantified by HPLC analysis of chocolate sampled from the chocolates' surface. Both [OOO/SOS] and [LOO/SOS] were used as markers for oil migration. Compared to storage at 18,°C only, chilling or freezing of the chocolates for part of the storage time was found to reduce the amount of TAG migration. Effects on diffusion, capillary transport and TAG immobilization during the thermal treatment can be raised as possible reasons for this decrease. Furthermore, storage at ,20,°C decreased oil migration during subsequent storage at 18,°C. This suggests a crystallization effect during the storage at ,20,°C, leading to permanent (micro)structural changes. Although a thermal treatment at 4,°C compared to ,20,°C was less effective in retarding TAG migration, storage at low positive temperatures immediately after production appears already beneficial in the prevention of visual fat bloom. Adverse effects of the thermal treatments on the chocolates' taste were not observed. [source] Cooling the heat of temptation: Mental self-control and the automatic evaluation of tempting stimuliEUROPEAN JOURNAL OF SOCIAL PSYCHOLOGY, Issue 1 2010Wilhelm Hofmann The present research investigated whether mental self-control strategies can reduce the automatic positivity elicited by tempting stimuli. In two studies employing chocolate as the temptation of interest, we found that participants instructed to imagine a chocolate product in a nonconsummatory manner exhibited significantly less automatic positivity with regard to the product as compared to participants instructed to imagine the hedonic, consummatory aspects of the product and control participants engaged in a neutral task. These findings were replicated in a second study. Additionally, in Study 2 we found that automatic evaluations of chocolate were lowest for participants instructed to form implementation intentions to refrain from consumption. Taken together, these findings demonstrate that mental self-control strategies such as nonconsummatory transformation and implementation intentions extend to the level of automatic processing by reducing the positivity of automatically activated affective responses. Copyright © 2009 John Wiley & Sons, Ltd. [source] "Nuts, whole hazelnuts, Cadbury's take ,em and cover them with chocolate"INTERNATIONAL JOURNAL OF CLINICAL PRACTICE, Issue 10 2010Graham Jackson No abstract is available for this article. [source] Production and sensory characteristics of flavoured soymilk samplesINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 3 2003Christina Antwiwaa Nti Abstract The sensory quality characteristics of four flavoured soymilk samples including vanilla, banana, coffee and chocolate were evaluated at varying concentrations of the flavour. This was done to establish the most acceptable flavour and desired concentration for commercial production of soymilk and also to facilitate increased consumption of soymilk for improved nutrition. Hot extraction of the milk from blanched soybeans was achieved by blending in hot water and sieving through muslin cloth. Different concentration levels of the flavours being assessed, namely chocolate, coffee, vanilla and banana, were added. Consumer preference for the various samples was assessed using a nine-point hedonic scale. Addition of flavours was found to improve the sensory characteristics and consumer preference of soymilk. Colour, taste, aroma, mouthfeel and hence overall acceptability of the soymilk samples were improved significantly by the addition of vanilla, banana, coffee and chocolate flavours. The maximum concentrations of the individual flavours for optimal sensory impact were established. Based on the results, the following flavour concentrations are recommended per 100 ml of soymilk: 0.03% vanilla, 0.01% banana, 1.5% coffee and 4% chocolate. [source] The effect of deprivation on food cravings and eating behavior in restrained and unrestrained eatersINTERNATIONAL JOURNAL OF EATING DISORDERS, Issue 4 2005Janet Polivy PhD Abstract Objective The relation between being deprived of a food and intake and craving for that food was investigated in restrained and unrestrained eaters. Method For 1 week, 103 female undergraduate students were assigned to be chocolate deprived, vanilla deprived, or nondeprived. Only chocolate deprivation was expected to elicit cravings, as chocolate is not easily substituted, whereas vanilla is. Results The main effect of chocolate deprivation on consumption was qualified by an interaction with restraint. Chocolate-deprived restrained eaters consumed more chocolate food than did any other group. Restrained eaters experienced more food cravings than did unrestrained eaters and were more likely to eat the craved food. Moreover, restrained eaters deprived of chocolate spent the least time doing an anagram task before a "taste-rating task" in which they expected that chocolate foods might be available. Conclusion Converging measures of craving indicate that deprivation causes craving and overeating, but primarily in restrained eaters. © 2005 by Wiley Periodicals, Inc. [source] Development and evaluation of a laboratory scale conch for chocolate productionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2009Andrea Bordin Schumacher Summary In this study a laboratory scale conch was developed with the purpose of testing new formulations using small amounts of chocolate mass. The equipment was built with working parts of others machines and the chocolate manufactured with the conch was evaluated in relation to the viscosity, moisture, acidity and polyphenol concentration. The resulting chocolate was tempered and then evaluated by a sensory panel. The results were always compared with an industrial conching process. The material used in the assays was dark chocolate (40% cocoa). Data were submitted to variance analysis (anova) and when there was significant difference among the averages, the Tukey's test was applied. It was verified that the reduction of moisture and viscosity of the mass in the laboratory scale was similar to industrial scale. The parameters acidity and polyphenols showed no significant alterations when comparing both process scales. However, in the sensory analysis a flavour difference between the processing scales was perceptible. [source] Microstructure and mechanical properties related to particle size distribution and composition in dark chocolateINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2009Emmanuel Ohene Afoakwa Summary Composition in dark chocolate was varied and the effects determined on microstructure, using light microscopy, and mechanical properties of molten and tempered chocolates, using a TA.HD Plus Texture Analyser. Compositional parameters were particle size distribution (PSD) (D90 of 18, 25, 35 and 50 ,m), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Micrographs revealed wide variations in sugar crystalline network structure and inter-particle interaction strengths related to PSD and fat level. Samples containing 25% fat had more crystal agglomerates, well flocculated with greater particle-to-particle interaction strengths than those with higher (30% and 35%) fat contents. Increasing the D90 to 35,50 ,m caused broadening of the PSD, with particles becoming coarser, which were similar at all fat levels. Mechanical analysis showed that PSD, fat and lecithin content significantly influenced firmness of molten chocolate and hardness of solid (tempered) chocolate with significant interactions among factors. Particle size was inversely correlated with firmness (1235,173 g) and hardness (7062,5546 g). Greatest effect of PSD was with 25% fat and 0.3% lecithin. With higher fat and lecithin contents, the PSD influence was reduced. It was concluded that PSD, fat and lecithin contents and their interactions were central to mechanical properties of dark chocolates. [source] Detection of hazelnut DNA traces in chocolate by PCRINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2003Lieve Herman Summary By use of the DneasyTM Plant Tissue kit (Qiagen Inc.) plant DNA could be extracted from chocolate and related matrices. The polymerase chain reaction (PCR) detection of mitochondrial plant DNA is directly correlated with the length of the amplified fragment indicating shearing of DNA during chocolate production. Hazelnut DNA could be specifically detected in chocolate matrices with primers derived from the intron between exon B and C of the mitochondrial gene nad1. Specificity was confirmed towards individual chocolate ingredients and in 20 hazelnut negative chocolates. From taxonomically closely related plant species, only Carpinus turczaninovii, Ostrya carpinifolia and Corylus americana showed cross reaction, this was because of the identical sequence of the nad1 fragment. Application of extra MgCl2 throughout the DNA extraction procedure and of a specially designed Mg2+ buffered PCR, increased the detection sensitivity of co-processed hazelnut in chocolate to 0.001% or 10 ppm. [source] Lead Firms and Competition in ,Bi-polar' Commodity Chains: Grinders and Branders in the Global Cocoa-chocolate IndustryJOURNAL OF AGRARIAN CHANGE, Issue 2 2002Niels FoldArticle first published online: 16 DEC 200 Like most global agro-industrial commodity chains today, the global cocoa - chocolate industry is buyer-driven. However, the chain is characterized by the lead role of a few transnational companies in two different segments: the grinders (processors of cocoa)and the branders (manufacturers of chocolate), a structural pattern identified in other so-called turn-key industries consisting of contract manufacturers and brand-name firms. The paper examines two important spatial sub-systems of the chain: the national cocoa bean supply system in Ghana and the regional cocoa trading-storing-grinding complex in the Zaanstreek, Amsterdam. The structural patterns and relationships in these sub-systems suggest that the dynamics of ,bi-polar' buyer-driven chains is best comprehended in terms of various types of containment strategies of the leadfirms, i.e. efforts to defend and improve their positions on the global market by creating competition among their suppliers and expanding their customers. [source] Ionic liquids in the selective recovery of fat from composite foodstuffsJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 11 2009Huma Lateef Abstract BACKGROUND: Ionic liquids (ILs) are able to dissolve a wide range of organic and inorganic molecules and have potential application in the separation and recovery of valuable components from wastes. The potential for ILs to separate sugar and fat from food waste is demonstrated using chocolate as a model system. RESULTS: The ILs 1-(2-cyanoethyl)-3-methylimidazolium bromide (cyanoMIMBr), 1-propyl-3-methylimidazolium bromide (propylMIMBr), 1-hexylpyridinium bromide (hexylPyrBr) and 1-butyl-3-methylimidazolium chloride (butylMIMCl) were synthesised by microwave technology and fully characterised by mass spectrometry, thermogravimetric differential scanning calorimetery, thin layer chromatography, nuclear magnetic resonance and Fourier transform infrared spectroscopy. The solubilities of the fat and carbohydrate components in the ILs are reported for the two main ingredients in chocolate. CyanoMIMBr and propylMIMBr selectively solubilise sugar leaving the fat insoluble. Both cyanoMIMBr and propylMIMBr have been used to successfully separate sugars and cocoa butter fat from white, milk and dark chocolate and the Fourier transform infrared spectra and thermogravimetric differential scanning calorimeter profiles of the extracted fat samples are in good agreement with reference material data. CONCLUSIONS: The ILs cyanoMIMBr and propylMIMBr are successful in the separation and recovery of fat from white, milk and dark chocolate, as confirmed by FTIR and TG-DSC data. Copyright © 2009 Society of Chemical Industry [source] GRINDING SPRAY-DRIED MILK POWDER NEAR the GLASS TRANSITION TEMPERATUREJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2003GREGORY R. ZIEGLER ABSTRACT The fine grinding of chocolate is typically accomplished on five-roll mills. Chocolate manufacturers consider milk powder, a component of milk chocolate, difficult to grind. Spray-dried milk powders comprise a glassy lactose matrix in which fat globules, air vacuoles and protein are entrapped. the glassy-rubbery transition in commercial milk powders usually lies between 60,70C, depending on the moisture content. A mixture of 60% wt/wt commercial whole milk powder, Tg, 60C, and 40% wt/wt cocoa butter was ground in a three-roll refiner at temperatures of 40, 50, 60, 70 and 75C. Below Tg the particles exhibited brittle fracture, while above Tg plastic deformation was evident and particles became highly asymmetric. the amount of fat liberated from the lactose matrix, so-called free fat, particle density, and mean particle size increased with grinding temperature. However, the Casson yield value and plastic viscosity of finished "white chocolate" coatings, manufactured to a constant free fat content, increased with grinding temperature, suggesting an influence of particle shape on flow behavior. [source] CHARACTERIZATION OF FOOD SURFACES USING SCALE-SENSITIVE FRACTAL ANALYSISJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2000FRANCO PEDRESCHI ABSTRACT Length-scale and area-scale analyses, two of the scale-sensitive fractal analyses performed by the software Surfraxhttp://www.surfract.com, were used to study food surfaces measured with a scanning laser microscope (SLM). The SLM measures surfaces, or textures (i.e., acquires topographical data as a collection of heights as a function of position), at a spatial and vertical resolution of 25 ,m. The measured textures are analyzed by using linear and areal tiling (length-scale and area-scale analysis) and by conventional statistical analyses. Area-scale and length-scale fractal complexities (Lsfc and Asfc) and the smooth-rough crossover (SRC) are derived from the scale-sensitive fractal analyses. Both measures proved adequate to quantify and differentiate surfaces of foods (e.g., chocolate and a slice of bread), which were smooth or porous to the naked eye. Surfaces generated after frying of potato products (e.g., potato chips and French fries) had similar values of Asfc and SRC, and larger (implying more complex and rougher surfaces) than those of the raw potato. Variability of surface texture characterization parameters as a function of the size of the measured region was used in selecting the size of the measured regions for further analysis. The length-scale method of profile analysis (also called the Richardson or compass method) was useful in determining the directionality or lay of the anisotropic texture on food surfaces. [source] | |||||||||||||||||||||||||||||||||||||