Evaluation of the effect of processing on cocoa polyphenols: antiradical activity,anthocyanins and procyanidins profiling from raw beans to chocolate

The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Concerning geographic origin, cocoa beans and processed products from Ecuador showed the highest levels of anthocyanins, followed by Nigeria and Cameroon. Generally, as cocoa beans were further processed, the levels of anthocyanins and flavan‐3‐ols decreased. The largest observed losses of phenolics occurred during roasting. A progressive decreasing trend in polyphenol concentration was observed in the other processed samples as well. Despite the original content of polyphenols in raw cocoa beans, technological processes imply a significant impact on cocoa quality, confirming the need of specific optimisation to obtain high value chocolate.     

Innovation in milk powder technology

Global trade in preserved milks is on the increase as new markets open up in regions of the world that have not been traditionally associated with milk consumption. Equally, a rise in world milk production is forecasted to continue, and the indications are that significant quantities of the extra milk produced will be converted to commodity products such as butter and powders. Consequently, on-going investment in new spray drying capability is likely to track geographical shifts in milk production. Successful application of advanced process control to the operation of large scale drying plant is both a priority and a challenge.
  Meanwhile, opportunities for the exploitation of milk as a source of functional ingredients are being availed of by the dairy industry as it continues to achieve added value and unique key selling points. Recent research on the role of spray drying, along with other processes in the development of dairy ingredients for applications in chocolate and the preparation of microencapsulated powders, is reviewed.     

Fat bloom formation and characterization in milk chocolate observed by atomic force microscopy

The surface microstructure and polymorphic behavior of milk chocolate subjected to multiple thermal cycles between 20 and 32, 33, or 34°C were examined using atomic force microscopy (AFM) and powder X-ray diffraction (XRD). The surface of unbloomed milk chocolate was smooth (surface roughness of 278 nm) and consisted of small, evenly distributed crystals. XRD results indicated the presence of mostly form V crystals and little or no form VI crystals. Cycling between 20 and 32°C resulted in little bloom formation and change in polymorphic behavior. Gradual bloom formation occurred as a result of cycling between 20 and 33°C, and was accompanied by the nascence of form VI crystals. Surface roughness increased gradually from 417 nm after one cycle to 476 and 521 nm after two and three cycles, respectively. Extensive bloom arose from cycling between 20 and 34°C. Surface roughness increased from 373 nm after one cycle to 603 and 736 nm after two and three cycles, respectively. This heavily bloomed chocolate consisted of jutting crystals and large raised, yet smooth areas that were haphazardly located within the chocolate matrix. In summary, a new perspective on the development of surface bloom due to thermal cycling is provided.     

涂层工艺及参数对巧克力制品品质的影响

通过单因素和正交试验,研究了巧克力涂层温度、涂层厚度和冷却条件对巧克力涂层产品品质的影响。结果表明:巧克力冷却条件是影响巧克力涂层产品品质的首要因素,其次是涂层温度和涂层厚度。优化后最终成品巧克力涂层工艺参数是:36℃的涂层温度、0.5 mm的涂层厚度和12℃-10℃-12℃的冷却条件。     

Improving functionality of chocolate: A review on probiotic,prebiotic, and/or synbiotic characteristics

BackgroundChocolate is consumed by people of all ages in all segments of society throughout the world. The popularity of this food is mainly associated with its potential to arouse sensory pleasure and positive emotions. Increasing awareness of the link between healthy eating and well-being is reflected in the current views of the general consumers. Consumers perceive functional foods as a member of the specific food category to which they belong. Also, in developed economies, a key trend at the moment is confectionery products that deliver functional benefits for health and well-being, such as functional chocolate.Scope and approachIn this review, studies related with production of prebiotic, probiotic and synbiotic chocolates as a functional food were investigated and positive and negative aspects of these functional products when compared with standard one were stated, which could shape the following related studies in food area and the production of prebiotic, probiotic and synbiotic chocolates in the food industry.Key findings and conclusionsWhen the studies related with this topic were investigated it could be concluded that the studies associated with chocolate which could play a role in transportation of probiotics and prebiotics might be supported by studies in which bioavailability and bioaccessibility characteristics of them in vivo and in vitro media will be determined. Moreover, in order to improve bioavailability and bioaccessibility properties product quality optimization studies might be required in the future.     

Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans

The association between in vitro antioxidant capacity of dark chocolates with different cocoa percentage and the in vivo response on antioxidant status was investigated. In a randomized crossover design, 15 healthy volunteer consumed 100 g of high antioxidants dark chocolate (HADC) or dark chocolate (DC). In vitro, HADC displayed a higher Total Antioxidant Capacity (TAC) than DC. In vivo, plasma TAC significantly peaked 2 h after ingestion of both chocolates. TAC levels went back to zero 5 h after DC ingestion whilst levels remained significantly higher for HADC. HADC induced a significantly higher urinary TAC in the 5-12 h interval time than DC. No change was detected in urinary excretion of F2-isoprostanes. Plasma thiols and triacylglycerol (TG) levels significantly increased for both chocolate with a peak at 2 h remaining significantly higher for DC after 5 h respect to HADC. Results provide evidence of a direct association between antioxidant content of chocolate and the extent of in vivo response on plasma antioxidant capacity.     

A comparison of antioxidant properties between artisan‐made and factory‐produced chocolate

The antioxidant capacities and the total phenolic content in cocoa liquor directly manufactured chocolate from an artisan manufacturer were measured using different in vitro methods (BR, TEAC, and Folin–Ciocalteu Reagent). These parameters were then compared with those of a chocolate made by a leading manufacturing company producing chocolate and cocoa‐containing products. A statistical analysis of the collected data showed that the antioxidant properties of the artisan‐made chocolate are significantly better than those of the factory‐produced one. These results were ascribed to the fact that all the bioactive components in the cocoa beans are better preserved in the artisan‐made chocolate.     

巧克力风味牛奶的研制与开发

近年来市场上出现的巧克力牛奶一般都是用巧克力加牛奶直接配制而成的,由于巧克力热量高,易导致肥胖、高血脂等疾病,因此在市场上的销售受到了一定的限制。本课题通过选用巧克力香精替代巧克力,以鲜牛奶为主要原料,选用L9(33)正交表,通过正交实验筛选最佳配方。试验结果表明鲜牛奶85.0%,复合稳定剂0.16%,巧克力香精0.07%,食用色素0.106%,AK糖0.02%,可可粉0.4%,白砂糖2.0%。产品经分析检测符合国家质量卫生标准,口感细腻,巧克力风味浓郁,奶香突出,色泽诱人,是一种非常有发展前途的新型风味牛奶。