Triple Fortification of Coconut Milk Chocolate Drinks with Iron, Iodine, and Vitamin A: A Novel Approach to Nutritional Intervention in Resource-Limited Settings

beverage industry, such as chocolate drinks and ingredients for cakes, puddings, and ice cream. The fermentation process of cocoa beans is one of the determining factors for the quality of cocoa powder products produced. This is because during the fermentation process, physical, chemical, and organoleptic characteristics are formed, which become the standard for high-quality cocoa powder products. One of the factors that influences the success of the cocoa bean fermentation process is the fermentation time. The right fermentation time is expected to produce high-quality cocoa beans with a distinctive chocolate flavor, according to consumer preferences. The aim of this study was to determine the chemical, and organoleptic characteristics of cocoa powder from cocoa beans originating from Masni District and Sidey District with different fermentation times. The study consisted of six treatments: cocoa beans processed by the community (BKT), cocoa beans without fermentation (BKTF), cocoa beans fermented for 3 days (BK3), 4 days (BK4), 5 days (BK5), and 6 days (BK6). The differences between the treatments of unfermented cocoa beans and the fermentation time affect the physicochemical and organoleptic characteristics of the resulting cocoa powder. The fermentation process tends to improve the color of cocoa powder from dark brown to a lighter shade of brown, increase the moisture content, decrease the fat content, and significantly influence the organoleptic characteristics. Fermenting cocoa beans for 5 days results in cocoa powder with the best physical, chemical, and organoleptic characteristics. The organoleptic test of cocoa powder from cocoa beans fermented 5 days (BK5) show a slightly light brown to brown color, a strong to very strong cocoa powder flavor, a taste from less bitter to moderately bitter, and acidity levels from less acidic to moderately acidic.

Chocolate (Theobroma cacao) is one of the foods that contain a high antioxidant level. The effect of polyphenol compounds in cocoa beans and the chocolate products is the potential to be developed into healthy chocolate drink products. The cocoa powder has a high ORAC (Oxygen Radical Absorbance Capacity) value (80,933). This indicates that the cocoa powder has the ability to prevent the free radicals harm, including contributing to the heart organ repairing. The study was conducted using an experimental research method with a randomized design. Twenty-five male white rats (Rattus norvegicus) Sprangue Dawley strain were divided into five treatment groups. Negative control (P-) consists of normal rats without chocolate drink treatment. Positive control (P+) consists of diabetes mellitus rats without chocolate drink treatment. Treatment 1 (P1) consists of diabetes mellitus rats treated with 2% of chocolate drink. Treatment 2 (P2) consist of diabetic rats treated with 4 % chocolate drink. Treatment 3 (P3) consists of diabetes mellitus rats treated with 6% chocolate drink. The intervention was carried for 14 days then a wet weight of liver organ was measured. The hepatosomatic index (HSI) level then analyze to show the effect. The Hepatosomatic index value are: P- = 3,79 ± 0,40; P+ = 4,66 ± 0,21; P1 = 4,41 ± 0,30 P2 = 4,45 ± 0,35 and P3 = 4,28 ± 0,58. The ANOVA test showed that there was no significant difference in the hepatosomatic index value in each treatment group (p = 0.15).

The lack of understanding of cocoa farmers regarding cocoa bean processing technology and the absence of process standards for producing quality dry cocoa beans and producing downstream products are problems that need attention. Efforts to overcome the problems faced by residents of Kreb Paloh Village and Capa Paloh Village, Suyo Paloh Village and Siron Village, Paloh Village, Padang Tiji District, Pidie Regency, through PKM activities it is hoped that the community will be able to process cocoa beans which have been directly sold to collectors after harvest. become a product that has high economic value so that it can increase people's income. Methods for carrying out activities include outreach, field observations, training in processing raw material selection, fermentation of cocoa beans in wooden boxes measuring 32 cm long, 32 cm wide and 42 cm high, with a capacity of 40 kg. Wet cocoa beans in each box. Drying and processing of cocoa beans is carried out under direct sunlight to reduce the water content below 7.5%. The production of quality cocoa powder is obtained by roasting and grinding it using a flouring machine. Cocoa powder is used to produce various products ranging from chocolate bars, chocolate cake, chocolate drinks, chocolate candy and chocolate jam. Monitoring and evaluation is used to monitor and evaluate the continued implementation of hygienic and quality cocoa bean fermentation by fostered partners on an ongoing basis after the operation is complete. 95% of target partners have the capacity to produce hygienic and high quality cocoa beans. 90% of target partners can trade various products produced from cocoa beans.

Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage industries. They are mainly produced in tropical and subtropical forests. Africa is the biggest producer of cacao bean providers in the world and the Ivory Coast remains the world leader with an estimated yearly production of 3 million tonnes. Cacao beans are used in many food items such as chocolate products, cocoa butter, confectionary products, iced drinks, cocoa powder, etc. The quality and organoleptic characteristics of these food products are strongly related to those of the cocoa beans obtained from different processing treatments. The pulps surrounding the cacao beans are rich in water, sugars, pectins, proteins, minerals, vitamins, citric acid, and phenolic compounds. Many different processing methods are utilized and fermentation is a crucial postharvest treatment having a great influence on the quality of cacao beans and their related products. Spontaneous fermentation is a common practice carried out by the cacao farmers in Ivory Coast. The microorganisms involved in this process are primarily the yeasts (anaerobic phase), which convert the pulps containing sugars into alcohol with a sporicidal temperature increase and then the lactic and acetic acid bacteria (aerobic phase) that produce lactic and acetic acids, respectively. The degradation of the substrates inside the cacao pulps results in the generation of aroma precursors and compounds. The goal of this review was to elucidate the factors affecting the spontaneous fermentation of Ivorian cacao beans and clarify the transformation of the raw material during fermentation.

The physicochemical, proximate, vitamins and minerals composition of fortified drinks produced from coconut milk, cocoa powder, and sugar was evaluated. Drinks samples were formulated with different concentration of coconut milk, cocoa powder and sugar levels. Samples includes: “k1 (Coconut milk 100 %), k2 (Coconut milk 99.8 % cocoa powder 0.2 %), k3 (Coconut milk 99.6 %, cocoa powder 0.4%), k4 (Coconut milk 98 %, sugar 2%), k5 (Coconut milk 97.8 %, cocoa powder 0.2%, sugar 2%), k6 ( Coconut milk 97.6 %, cocoa powder 0.4%, sugar 2%), k7 (Coconut milk 96 %, sugar 4%), k8 (Coconut milk 95.8 %, cocoa powder 0.2%, sugar 4%), k9 (Coconut milk 95.6 %, cocoa powder 0.4%, sugar 4%)”. The samples were produced and subjected to physicochemical, proximate, vitamins and minerals analysis using standard methods. Physicochemical composition, pH ranged from 6.50 (k1) to 6.72 (k9), TTA from 0.23 (k9) to 0.41 % (k1), specific gravity from 1.03 % (k1) to 1.13 % (k9), total solid from 18.91(k1) to 22.52 g/100g (k9), SNF from 7.23 (k2) to 10.25 g/100g (k8) and energy values from 124.63 (k1) to 148 Kcal/100g (k9). The proximate composition; moisture from 77.48 % (k9) to 81.09 % (k1), protein from 3.42 (k1) to 3.96 % (k9), ash from 0.71(k1) to 0.98 %(k9), crude fiber from 0.02 % (k1) to 0.06 % (k9), fat from 10.23 % (k1) to 12.27% (k9) and carbohydrate from 4.82 to 5.58% for k1 and k9. Vitamin composition, vitamin A from 1.725 to 2.469mg/100g for samples k1 and k2, Vitamin B1 from 0.044 mg/100g (k1) to 0.205 mg/100g (k9), B2 from 0.028 to 0.0114 mg/100g for k1 and k9, vitamin C from 2.981 to 5.751mg/100g for k1 and k9 and vitamin K from 0.141 to 1.137 mg/100g for k1 and k9. Mineral composition of drinks: Calcium ranged from 16. 31 to 27.05mg/100g for k1and k9, Sodium from 15.25 to 16.99 mg/100g for k1 and k9, Magnesium from 37.20 to 72.64 mg/100g for k1 and k9, Zinc from 0.677 to 3.18 mg/100g for k1 and k9, Iron from 2.87 to 3.38 mg/100g for k1 and k2, Iodine from 0.16 to 0.28 mg/100g for k1 and k9.The Cocoa powder and sugar levels improved the physicochemical, proximate, vitamins, minerals and overall nutritional profile of fortified coconut milk based chocolate drinks.

Micronutrients play a significant role in metabolism reaction although this only needs a few micronutrients such as iron (Fe) and folic acid as folate substitutes. Fortification and supplementation program aims to meet the requirement of micronutrients by providing synthetic formula. The Indonesian government has applied iron-folic acid fortification (IFA) in flour. Moreover, the IFA supplementation program was given to vulnerable groups, pregnant mothers and women at reproductive age, including adolescent girls. The program has been applied for almost five decades, but the micronutrients deficiencies remain high. This study aims to review effects of the supplementation and fortification to vulnerable groups in Indonesia. This is necessary to to determine their effectiveness within a specified period since the program has been applied for decades and to assess whether an additional program is needed or not. The data of this study were collected from verified international journal articles in the National Centre for Biotechnology Information (NCBI)/PubMed and Cochrane Library website. 11 articles related to the program were obtained. The program has been conducted for an extended period, yet its effectiveness should be reinforced to diminish the micronutrient deficiencies. It is mandatory to reformulate an additional program to strengthen the program. Nutrition education program, campaign for a healthy and balanced diet, protein consumption based local resources can be designated to assist the eradication of micronutrient deficiencies.

We sampled a cocoa powder production line to investigate the impact of processing on the microbial community size and diversity at different stages. Classical microbiological methods were combined with 16S rRNA gene PCR-denaturing gradient gel electrophoresis, coupled with clone library construction, to analyze the samples. Aerobic thermoresistant spores (ThrS) (100°C; 10 min) were also isolated and characterized (identity, genetic diversity, and spore heat resistance), in view of their relevance to the quality of downstream heat-treated cocoa-flavored drinks. In the nibs (broken, shelled cocoa beans), average levels of total aerobic microorganisms (TAM) (4.4 to 5.6 log CFU/g) and aerobic total spores (TS) (80°C; 10 min; 4.3 to 5.5 log CFU/g) were significantly reduced (P < 0.05) as a result of alkalizing, while fungi (4.2 to 4.4 log CFU/g) and Enterobacteriaceae (1.7 to 2.8 log CFU/g) were inactivated to levels below the detection limit, remaining undetectable throughout processing. Roasting further decreased the levels of TAM and TS, but they increased slightly during subsequent processing. Molecular characterization of bacterial communities based on enriched cocoa samples revealed a predominance of members of the Bacillaceae, Pseudomonadaceae, and Enterococcaceae. Eleven species of ThrS were found, but Bacillus licheniformis and the Bacillus subtilis complex were prominent and revealed great genetic heterogeneity. We concluded that the microbiota of cocoa powder resulted from microorganisms that could have been initially present in the nibs, as well as microorganisms that originated during processing. B. subtilis complex members, particularly B. subtilis subsp. subtilis, formed the most heat-resistant spores. Their occurrence in cocoa powder needs to be considered to ensure the stability of derived products, such as ultrahigh-temperature-treated chocolate drinks.

Cacao powder is one of derivative products of cacao, applied in many industries such as chocolate drink, confectionary, bakery, etc cacao powder demand increased year by year. Cocoa powder aroma and taste are determined by cacao processing stages, especially roasting. Maillard reaction occurs during roasting, produces aroma and taste compounds. The purpose of this study was to evaluate the effect of roasting to cocoa powder characteristics. The study was conducted by roasting cocoa bean using manual equipment at 135oC in different time interval which were 5, 10, and 15 minutes. The results were compared to 40 minutes roasted cocoa bean using roaster at 135oC as control. Then the cocoa bean was further processed into cocoa powder. The cocoa powder was used to analyze the physicochemical and organoleptics characteristics. Optimum roasting time was obtained by 15 minutes roasting based on physichochemical and preference test.

In 2020, WWF launched a consumer guide on plant-based products targeting Swedish consumers. The development of the guide is described in a journal paper (Karlsson Potter &amp; Röös, 2021) and the environmental impact of different plant based foods was published in a report (Karlsson Potter, Lundmark, &amp; Röös, 2020). This report was prepared for WWF Sweden to provide scientific background information for complementing the consumer guide with information on coffee, tea and cocoa. This report includes quantitative estimations for several environmental categories (climate, land use, biodiversity and water use) of coffee (per L), tea (per L) and cocoa powder (per kg), building on the previously established methodology for the consumer guide. In addition, scenarios of consumption of coffee, tea and cocoa drink with milk/plant-based drinks and waste at household level, are presented. Tea, coffee and cacao beans have a lot in common. They are tropical perennial crops traditionally grown in the shade among other species, i.e. in agroforestry systems. Today, the production in intensive monocultures has negative impact on biodiversity. Re-introducing agroforestry practices may be part of the solution to improve biodiversity in these landscapes. Climate change will likely, due to changes in temperature, extreme weather events and increases in pests and disease, alter the areas where these crops can be grown in the future. A relatively high ratio of the global land used for coffee, tea and cocoa is certified according to sustainability standards, compared to other crops. Although research on the implications of voluntary standards on different outcomes is inconclusive, the literature supports that certifications have a role in incentivizing more sustainable farming. Coffee, tea and cocoa all contain caffeine and have a high content of bioactive compounds such as antioxidants, and they have all been associated with positive health outcomes. While there is a strong coffee culture in Sweden and coffee contributes substantially to the environmental impact of our diet, tea is a less consumed beverage. Cocoa powder is consumed as a beverage, but substantial amounts of our cocoa consumption is in the form of chocolate. Roasted ground coffee on the Swedish market had a climate impact of 4.0 kg CO2e per kg powder, while the climate impact of instant coffee powder was 11.5 kg CO2e per kg. Per litre, including the energy use for making the coffee, the total climate impact was estimated to 0.25 kg CO2e per L brewed coffee and 0.16 kg CO2e per L for instant coffee. Less green coffee beans are needed to produce the same amount of ready to drink coffee from instant coffee than from brewed coffee. Tea had a climate impact of approximately 6.3 kg CO2 e per kg dry leaves corresponding to an impact of 0.064 CO2e per L ready to drink tea. In the assessment of climate impact per cup, tea had the lowest impact with 0.013 kg CO2e, followed by black instant coffee (0.024 kg CO2e), black coffee (0.038 kg CO2e), and cocoa drink made with milk (0.33 kg CO2e). The climate impact of 1kg cocoa powder on the Swedish market was estimated to 2.8 kg CO2e. Adding milk to coffee or tea increases the climate impact substantially. The literature describes a high proportion of the total climate impact of coffee from the consumer stage due to the electricity used by the coffee machine. However, with the Nordic low-carbon energy mix, the brewing and heating of water and milk contributes to only a minor part of the climate impact of coffee. As in previous research, coffee also had a higher land use, water use and biodiversity impact than tea per L beverage. Another factor of interest at the consumer stage is the waste of prepared coffee. Waste of prepared coffee contributes to climate impact through the additional production costs and electricity for preparation, even though the latter was small in our calculations. The waste of coffee and tea at Summary household level is extensive and measures to reduce the amount of wasted coffee and tea could reduce the environmental impact of Swedish hot drink consumption. For the final evaluation of coffee and tea for the consumer guide, the boundary for the fruit and vegetable group was used. The functional unit for coffee and tea was 1 L prepared beverage without any added milk or sweetener. In the guide, the final evaluation of conventionally grown coffee is that it is ‘yellow’ (‘Consume sometimes’), and for organic produce, ‘light green’ (‘Please consume). The evaluation of conventionally grown tea is that it is ‘light green’, and for organic produce, ‘dark green’ (‘Preferably consume this’). For cocoa, the functional unit is 1 kg of cocoa powder and the boundary was taken from the protein group. The final evaluation of conventionally grown cocoa is that it is ‘orange’ (‘Be careful’), and for organically produced cocoa, ‘light green’.

In the present study the physical properties of powdered cocoa drink mixtures prepared from two cocoa powders with various fat contents and different sweeteners, as well as the bioactive content and sensory properties of cocoa drinks prepared from them, were investigated. Particle size and bulk density of the used sugars and sweeteners, as well as the formulated mixtures, were determined and their influence on cohesion index was evaluated. To compare the content of polyphenols in the formulated cocoa drink mixtures, UV-vis spectrophotometric methods were applied. Antioxidant capacity of cocoa drinks was evaluated by using the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), and ferric reducing/antioxidant power (FRAP) assays. The analyzed cocoa drinks prepared from cocoa powder and different sugars or sweeteners delivered a substantial content of cocoa antioxidants, whereas the content and the type of sugar or sweetener did not affect the polyphenolic constituents of the prepared cocoa mixtures. Cocoa powder mixtures prepared with the cocoa powder containing higher fat content (16-18%) generally provided lower total polyphenol, total flavonoid, flavan-3-ol, and proanthocyanidin contents, compared to the mixtures prepared with cocoa containing lower fat content (10-12%). Total phenol content of cocoa drinks prepared from experimental mixtures ranged from 320.45 to 480.45 mg of GAE/L, whereas the ranking of the antioxidant capacities varied depending on the used assay, and the fat content of cocoa powder did not affect the antioxidant capacity of cocoa mixtures. As determined, the addition of sugar to cocoa powder increases the solubility and dispersibility of the mixtures; on the basis of their cohesion index all mixtures can be classified as very cohesive or hardened/extremely cohesive. Results of the sensory evaluation, using the 9-point hedonic scale, showed that there was a preference for the cocoa drinks made with sweeteners (aspartame/acesulfame K and stevia extract), and there was a significant difference in the sensory attributes between the experimental mixtures and the control. The displayed results indicate the significant potential of using alternative sweeteners for the preparation of cocoa drink mixtures, which may provide good physical and sensory properties and also enhance the already existing beneficial effects of cocoa.

The comparation of brownies using cacao powder and cocoa powder are expected to be the standart to determine the best brownies. Purpose of the riset 1). To know the making of brownies using cacao powder and cocoa powder 2). To know the characteristic brownies using cacao powder and cocoa powder 3).To know the acceptability Panelist toward brownies using cacao and cocoa powder. Method of the riset is using literature method, documentation, experiment and hedonic test. The making of brownies cacao and cocoa experiment based on Program Study Culinary Art Academy Kesejahteraan Sosial Ibu Kartini Laboratory. Sultan Agung Street No.77 sub-distric Gajah Mungkur, Semarang. The percentage addition of cacao and cocoa powder in the making of brownies are 33% from weight of the flour. Result of the riset shown brownies with addition cacao and cocoa powder has sensory characteristics as sweet, bitter, a little bit savory, the colour is dark brown, the texture is solid and soft, the smell is like the characteristics of brownies. The acceptability of the Panelist with addition of cacao and cocoa powder in the brownies shown that the Panelist likes the brownies with cacao powder addition. Then we can conclude addition of the right choco powder for brownies is cacao powder.

The almond moth Cadra cautella (Walker) is a notable stored product pest which can cause detrimental loss on stored cocoa. Cocoa can be stored in bean and powder forms. The information about survival and development of C. cautella on stored cocoa is limited. This research aimed to determine the effect of cocoa powder and cocoa bean in the storage against the survival and development of C. cautella. This research was conducted in Plant Pests Laboratory, Department of Plant Pests and Diseases, Faculty of Agriculture, Universitas Brawijaya. This research consisted of two treatments namely cocoa bean and cocoa powder with no choice method and repeated six times. The observed variables were number of larvae, pupae, male and female almond moth of F1 progeny, and developmental time of this insect. The t-test analysis was applied to determine the treatment effect. Results showed that the number of larvae, pupae, adult males and females of F1 progeny cultured on cocoa powder were significantly higher than on cocoa bean. The total developmental time and life cycle of almond moth were shorter on cocoa powder than on cocoa bean. Therefore, to store cocoa in powder form is riskier to the almond moth infestation rather than in bean form. Hence, it is suggested to take more concern on the cocoa powder storage better in order to minimize the almond moth infestation.

Vitamin D deficiency is widely prevalent in India, despite abundant sunshine. Fortification of staple foods with vitamin D is a viable strategy to target an entire population. Vitamin D fortification programs implemented in the United States and Canada have improved the vitamin D status in these countries, but a significant proportion of the population is still vitamin D deficient. Before fortification programs are designed and implemented in India, it is necessary to study the efficacy of the American and Canadian vitamin D fortification programs and then improve upon them to suit the Indian scenario. This review explores potential strategies that could be used for the fortification of foods in the Indian context. These strategies have been proposed considering the diverse dietary practices necessitated by social, economic, cultural and religious practices and the diverse climatic conditions in India. Fortification of staple foods, such as chapati flour, maida, rice flour and rice, may be more viable strategies. Targeted fortification strategies to meet the special nutritional needs of children in India are discussed separately in a review entitled, “Fortification of foods with vitamin D in India: Strategies targeted at children”.

Significant opportunities to improve child health globally were provided in the second half of the 20th century. However malnutrition remains a major problem and in many countries the situation seems to have worsened. In a recent report about survival rate in childhood UNICEF remained that the United Nations first Millennium Goal was to eradicate extreme poverty and to reduce the proportion of people who suffer from hunger by half between 1990 and 2015 as measured by the percentage of children under five years of age who are underweight. The first Millennium Goal of the United Nations is to eradicate extreme poverty and to reduce the proportion of people who suffer from hunger by half between 1990 and 2015 as measured by the percentage of children under 5 y old who are underweight. (excerpt)

Mechanisms of nutrient modulation of the immune response