Chocolate Bars Research Articles

Football clubs’ social media use and user engagement

PurposeThe purpose of this paper is threefold: to measure and compare the degree of social media use (SMU) by football clubs, to assess football fans’ engagement with content posted by football clubs (FCs) and to evaluate differences in user engagement with commercial social media advertisement targeting football fans, based on the advertisements’ appeal.Design/methodology/approachThis paper employs three approaches. First, it uses the corporate social media use (CSMU) model to analyse 20,954 Facebook, YouTube, Instagram and Twitter postings from 78 European FCs. Second, it develops a categorisation for social media postings and uses ANOVA and Scheffè tests to conduct a pairwise comparison. Third, it uses a fictional hedonic low-involvement product (chocolate bar) to conduct an experiment by creating a Facebook advertising campaign with three advertisements that are manipulated regarding their general appeal.FindingsStudy 1 demonstrates that individual FCs show big differences between their degree of SMU. There are, however, no differences between European leagues, social media platforms, or more/less successful FCs. The results of Study 2 indicate that social media users like, comment and share postings by FCs independently of the content of the posting. Study 3 reveals that both user engagement and reach of advertisements can be substantially increased by employing football-related appeals.Originality/valueThis paper helps understanding consumer engagement in social media. The results presented are relevant and helpful for a multitude of actors, including FCs and other sports clubs, companies targeting football fans and researchers interested in social media and sports marketing.

Oral health knowledge and practices of women attending dental clinics of Baghdad University

Background: Knowledge is considered to be essential for developing healthy practices and preventing the main oral diseases. In some developing countries, women were at higher risk to develop these diseases. This study was conducted to evaluate women’s dental knowledge and practices through a specific questionnaire and the relationship with patient’s educational level and the number of their children. Subjects and method: Women, aged from 25-35 years old, were selected to participate in the current study. They were attending dental clinics in the teaching hospital of Baghdad University. Each participant was instructed to answer questionnaire sheet which is previously prepared in Arabic language by the authors. The total number of women was divided into three groups according to women’s educational level and the number of their children. Results: The number of women that participated in the study was 150. Higher percent of them (58.7%) have received instruction on the use of dental floss but 60.0% had no information about fluoride. Dental floss was used by only 24.7% of women. Higher percent of women eat candies, chocolate bars and cookies in between meals. Significant association was reported between educational level and oral health information. Educational level didn’t influence patients’ health practices. Frequency of follow-up appointments and toothbrushes changes were higher among women with less number of children. Conclusion: The study revealed important gaps in oral health practices especially in diet control and the use of dental floss. There is a need for frequent dental educational programmes among women to promote the proper practices and to achieve good oral hygiene.

Quality of Chocolate Bar from Fermented Cocoa Beans from Lombok, West Nusa Tenggara

About 500 kgs cocoa beans have been fermented using box fermentation. The fermentation experiments were conducted at the Gangga district North Lombok, West Nusa Tenggara - Indonesia. The starter culture, which contains yeast, lactic acid bacteria, and acetic acid bacteria (107/mL) was added to cocoa beans mass in box fermentation. The fermentation was conducted for 5 days and every 24 hours were mixed. After fermentation, the cocoa beans were dried for 5 days to reduce the moisture content using a sun drying. Dried fermented cocoa beans were processed to be a chocolate bar. The quality of cocoa liquor was determined using organoleptic score. Chocolate aroma, chocolate flavour, and caramelly score were 8.25. The texture and colour score were 8.00 and off flavours score was 0.00. Overall quality of cocoa liquor score was excellent. Analysis of proximate and microbiological properties was carried out to obtain the chocolate bar qualities. The result showed that quality of chocolate bar from fermented cocoa beans appropriate with SNI 7934:2014 about chocolate and chocolate products.

The effect of refining time to the antioxidant capacity, phenolic content, sensory and physical properties of dark chocolate couverture

Dark chocolate is one of the chocolate products which has the highest cocoa mass content around 60-70%. Dark chocolate has health benefits because of the high antioxidant content of phenol and flavonoids. The principle of making a chocolate bar is mixing and refining cocoa butter, liquor, and sugar. This research aimed to determine the effect of refining time on the characteristics of dark chocolate couverture. Cleared tests were carried out, consisting of the descriptive sensory test, preference test, texture using "Llyod" Testing Machine, color test using chromameter, and test of antioxidant activity and phenolic content. The test results state that the refining time process affects the organoleptic properties, color, and flavors. Refining time also affects for some parameters in texture, antioxidant capacity, and phenolic content antioxidant. Dark chocolate couverture that most preferred by the panelists is chocolate with 18 hours refining time, with antioxidant activity 68,96 ± 1,482 % and phenolic content 165,280 ± 1,558 mg GAE/mg.

Composición nutricional de los alimentos de las vending de edificios públicos universitarios y hospitalarios de Asturias

ObjectiveTo evaluate the nutritional composition of food vending machines (VM) located in university public buildings and hospitals in Asturias. DesignDescriptive cross-sectional study. LocationThe analysis was made of the contents of VMs located in public buildings, hospitals, and university teaching centres in the Principality of Asturias. Main measurementsAfter the public buildings were mapped, each of them was visited to check for the presence of the VMs. A a photograph was then taken of the food contained in them. The variables analysed were the type of products and their nutritional composition. ResultsThe VMs of 19 buildings (12 university and 7 hospital), contained 215 foods that were grouped into 11 categories. The most frequent were “chocolates and chocolate bars” (30,2%), “cookies” (11.6%) and “chips” (11.6%). The Kcal average was 216 (SD=133.1). The mean fat, in grams was 12.52 (SD=11.21), saturated fat 4.48 (SD=3,83), sugars 11.88 (SD=31.13), fibre 1.9 (SD=2.47), proteins 3.38 (SD=3.62), and salt 0.3 (SD=0.62). A high excess of fat, saturated fat, and salt was observed, as well as a medium excess of sugars. ConclusionsThe nutritional quality of VM in hospitals and public university centres of the Principality of Asturias cannot be defined as healthy. Therefore, health promotion strategies could be developed with the aim of improving their nutritional composition or guiding the population/users towards the selection and consumption of healthier foods.

Rapid and non-destructive prediction of methylxanthine and cocoa solid contents in dark chocolate by synchronous front-face fluorescence spectroscopy and PLSR

To circumvent the limitation of conventional high performance liquid chromatography (HPLC) method, synchronous front-face fluorescence spectroscopy was applied for the rapid and non-destructive determination of two major methylxanthines (theobromine and caffeine) and cocoa solid contents in dark chocolate for the first time. Total synchronous fluorescence spectra at wavelength interval (Δλ) between 30–100 nm of 21 brands of commercial dark chocolate bars with labeled cocoa solids of 50–100% were directly obtained at front-face geometry. The contents of the two methylxanthines were determined by HPLC. Partial least squares regression (PLSR) models for quantification were constructed, optimized, and validated by both full (leave-one-out) cross-validation and external validation. The coefficients of determination (R2) values are larger than 0.8, and the relative errors of prediction were ca. 10%. The built models were applied to the detection of four real samples and compared with HPLC method. The combination of front-face fluorescence and PLSR provides a fast and non-invasive procedure for the quantification of theobromine and caffeine in dark chocolate, as an effective alternative for the traditional HPLC method. The further application of the proposed strategy is the rough estimation of cocoa solids in dark chocolate.

You’re not you when you’re in a snickers’ ad: Celebrity, intertextuality, and masculinity

Snickers’ “you’re not you when you’re hungry” (YNY) campaign premiered in 2010. Ad agency BBDO, New York (2017) designed the ads as the centerpiece of an expensive, celebrity-filled Super Bowl promotion. This rhetorical analysis interprets the ads in terms of celebrities serving as intertextual messages that not only sell nut-filled chocolate bars but also reinforce identity stereotypes. In particular, the ads reinforce stereotypes of traditional sex roles. The ads reward viewer knowledge that plays into these stereotypes.

In Centennial: The only ones left alive

7 my husband and i bought weed at the local hash dispensary where the budtender, who looked like David Foster Wallace—bandanna -capped hair, wire-rimmed glasses, soft unshaven face— informed us about the holistic health benefits of CBD for pain control. He recommended two kinds of vapes and edibles, which we purchased and brought back to the apartment to smoke with my in-laws, John and Rachel. It was early August, a hot and dry day. John had recently moved to Centennial, a suburb of Denver, to work as a radio consultant for Clear Channel before being forced into retirement three months after his arrival. A former Top 40 deejay, John always talked to his family as if he was interviewing them on air. In Centennial The only ones left alive Cathy Park Hong the moment 8 | CATHY PARK HONG “So Cathy, who would you say your muse is?” “So Cathy, what are your top ten poetry books?” John used to live in Dallas with Rachel. But when his company decided to move him for the third time in two years, Rachel had put her foot down and said she was staying. Rather than take that as a sign their marriage was troubled, John moved to Denver by himself. His new apartment, with its gray leather couch, glass coffee table, and flat-screen TV, was as bare and impersonal as if it were regularly rented out on Airbnb. Around noon, once we settled in, we vaped several rounds of sativa. Almost immediately, we had cravings, even though we’d had brunch a couple of hours ago. “I wish you’d bought some snacks,” Rachel complained. Eager to please his wife, John rose up and brought out a bag of zero-calorie popcorn, three waxy red apples, and some dry carrot sticks—the unmunchiest of snacks possible. My husband, Jeremy, took a bite of the apple and then asked, “Do you have anything else, Dad?” John looked in the refrigerator and o≠ered us a carton of blueberries . I popped a few in my mouth. They were so flavorless I was sure that my taste buds had died. Weed was supposed to accentuate flavors, but in this case it accentuated the ominous absence of flavor. Instead, I tasted the thousands of miles this fruit had traveled , the carbon emissions wasted, the gloved hands that aborted the berries before their ripening. “I think I prefer the apple,” Jeremy said. Rachel and I screamed with laughter. Jeremy joined in, while John looked at us, confused. I wiped tears from my eyes as I tried to explain to John why it was so funny: I thought it was only me who was freaked out that blueberries had no flavor, because I was so high! But Rachel and Jeremy were also freaked out about the blueberries, though they thought it was because they were high. When really, we were all thinking of it at the same time, in sync, I said ecstatically. And there we have the bonding e≠ect of weed: the creeping paranoia that no one else shares the intensity of your sensations, before the euphoric wash of relief that your IN CENTENNIAL | 9 sensations are actually shared by all—that you are, in fact, not alone. We decided to buy snacks at the gas station convenience store. Tra≠ic sped past us as we walked for ten minutes along the main thoroughfare. I always found perambulating in a neighborhood where everyone else drove to be a terrible, dehumanizing experience . We were such vulnerable bipeds, so exposed and isolated and open to abuse. Anyone could pelt us with a Wendy’s milkshake as they drove by. But then, I have always been sensitive to the white noise of whooshing tra≠ic. If I were locked in a room with a recording of whooshing tra≠ic playing twenty-four hours a day, I’d probably hang myself. At the store, we purchased seven varieties of chips and four varieties of ice cream chocolate bars. I felt timid as I slid them across the counter. The gas station clerk knew. Those chips gave up my condition just like buying a pregnancy test would. We...

SIMPLE VIBRATING TABLE FOR CHOCOLATE MOULDING

This work deals with design of a simple vibrating table prototype for chocolate moulding. Designed for small scale and home made chocolate industry, the main components of the equipment are a 50 x 40 cm vibration table, a 1 HP vibration electric motor, four 7 inch dia. rubber vibration supports, a vibration control system with frequrecies from 0 to 50 Hz, and a frame. The table heigh is 60 cm. Experiments for chocolate moulding using the equipment were conducted to form 2 x 15 pieces of chocolate bars (weighted 22 gram) from dark and milk chocolates, respectively. Vibration frequencies were set from 20 to 50 Hz and durations from 2 to 20 minutes of vibration. Sensory evaluation indicated the high integrity and fine shape levels of the moulded chocolate were given at minimum 40 Hz and 2 minutes and at 35 Hz and minimum 5 minutes of vibration using dark chocolate (107.68 ps in viscociity), and at minimum 40 Hz and 5 minutes and at 45 Hz and minimum 4 minutes of vibration using milk chocolate-1 (115.23 ps in viscocity)Key words : simple vibrating table, chocolate moulding

Use of Confectionery Waste in Biogas Production by the Anaerobic Digestion Process.

It was the objective of this study to verify the efficiency and stability of anaerobic digestion (AD) for selected confectionery waste, including chocolate bars (CB), wafers (W), and filled wafers (FW), by inoculation with digested cattle slurry and maize silage pulp. Information in the literature on biogas yield for these materials and on their usefulness as substrate in biogas plants remains to be scarce. Owing to its chemical structure, including the significant content of carbon-rich carbohydrates and fat, the confectionery waste has a high biomethane potential. An analysis of the AD process indicates differences in the fluctuations of the pH values of three test samples. In comparison with W and FW, CB tended to show slightly more reduced pH values in the first step of the process; moreover an increase in the content of volatile fatty acids (VFA) was recorded. In the case of FW, the biogas production process showed the highest stability. Differences in the decomposition dynamics for the three types of test waste were accounted for by their different carbohydrate contents and also different biodegradabilities of specific compounds. The highest efficiency of the AD process was obtained for the filled wafers, where the biogas volumes, including methane, were 684.79 m3 Mg−1 VS and 506.32 m3 Mg−1 VS, respectively. A comparable volume of biogas (673.48 m3 Mg−1 VS) and a lower volume of methane (407.46 m3 Mg−1 VS) were obtained for chocolate bars. The lowest volumes among the three test material types, i.e., 496.78 m3 Mg−1 VS (biogas) and 317.42 m3 Mg−1 VS (methane), were obtained for wafers. This article also proposes a method of estimation of the biochemical methane potential (theoretical BMP) based on the chemical equations of degradation of sugar, fats, and proteins and known biochemical composition (expressed in grams).

Consumption of added sugars among undergraduate students at a South African university and its association with BMI

Objectives: A study was undertaken to quantify added sugar intake; to show the association between added sugar intake and body mass index (BMI); and to identify determinants of added sugar and sugar-sweetened beverage (SSB) intake. Design: This was a cross-sectional study. Subjects: Non-probability sampling was used to recruit a sample of 387 undergraduate students, aged 18–25 years: 128 males and 259 females. Setting: The study was conducted at the University of KwaZulu-Natal, Pietermaritzburg campus. Outcome measures: BMI was calculated using weight and height. The mean added sugar and dietary energy intake was measured using a 24-hour dietary recall. The frequency and mean amount of added sugars consumed was analysed using a food frequency questionnaire. Results: Females (66.1%), Black Africans (90.4%), and students living away from home (76.7%) formed the majority of the study sample. The prevalence of overweight and obesity was 19.1% and 8.5%, respectively, with 64.9% of students having a normal BMI. There was a significant association between the frequency of consuming flavoured milks, hot chocolate drinks, jam and chocolate bars and BMI. Female students and those living at home consumed added sugars significantly more frequently than their counterparts. Taste and price were significantly associated with purchasing/consuming SSBs. Conclusion: A significant association between the frequency of consuming certain food items containing added sugar and the students’ BMI was observed. Poor dietary habits could impact negatively on an individual's weight status, thus highlighting the need for strategies to promote healthier dietary and lifestyle behaviours among young adults.

Economic Multiple Model Predictive Control for HVAC Systems—A Case Study for a Food Manufacturer in Germany

The following paper describes an economical, multiple model predictive control (EMMPC) for an air conditioning system of a confectionery manufacturer in Germany. The application consists of a packaging hall for chocolate bars, in which a new local conveyor belt air conditioning system is used and thus the temperature and humidity limits in the hall can be significantly extended. The EMMPC calculates the optimum energy or cost humidity and temperature set points in the hall. For this purpose, time-discrete state space models and an economic objective function with which it is possible to react to flexible electricity prices in a cost-optimised manner are created. A possible future electricity price model for Germany with a flexible Renewable Energies levy (EEG levy) was used as a flexible electricity price. The flexibility potential is determined by variable temperature and humidity limits in the hall, which are oriented towards the comfort field for easily working persons, and the building mass. The building mass of the created room model is used as a thermal energy store. Considering the electricity price and weather forecasts as well as an internal, production plan-dependent load forecasts, the model predictive controller directly controls the heating and cooling register and the humidifier of the air conditioning system.

Walking as Memorial Ritual: Pilgrimage to the Past

Walking as Memorial Ritual: Pilgrimage to the Past

Willingness to pay for insect-based food: The role of information and carrier

There is increasing interest toward insects as an alternative protein source in Western countries even though, so far, most Western consumers react with disgust and rejection. The literature on consumer behavior has mainly investigated the willingness to consume insects with regard to human diet, revealing that providing information about the positive effects of edible insects and using familiar foods while ensuring that insects are not visible will increase the willingness to eat insects. What is still unclear are consumers preferences for specific insect-based products having different features in a non-hypothetical market. The current study analyzed 200 Italian consumers’ preferences for three insect-based products (carriers) such as pasta, cookies and chocolate bars through a non-hypothetical willingness to pay (WTP) elicitation mechanism, the Multiple Price List (MPL), in a mixed within/between experimental design. The influence of the different types of information on consumer choice and the main forces driving consumer preferences for insect-based food were tested. The findings reveal that different carriers generate different results in terms of WTP for conventional and insect-based versions of the products. Further, without being provided information, consumers deem insect-based products either equivalent (the same WTP for the two versions of pasta) or weakly inferior (lower WTP in the case of cookies and chocolate), while when information on the benefits of insect consumption is provided, consumers’ WTP increase for all the insect-based products analyzed. Finally, among the psychographic scales, Food Neophobia and Beliefs and Attitudes toward insects negatively affect the WTP for insect-based products.

Large-scan-area sub-terahertz imaging system for nondestructive food quality inspection

A subwavelength transmission imaging system based on Bessel–Gauss beam focusing in the 140 GHz frequency band (λ = 2.14 mm) was constructed for food quality inspection purposes. The system employed a low-cost beam source for imaging via mechanical raster scanning, and the high resolution (0.75 λ) focusing module had an extended depth of focus (12.6 λ) and supported a large scan area (800 × 400 mm2, 30 min scan time). The performance of the proof-of-concept system was nondestructively investigated by using a variety of food products, such as chocolate bars, dried laver, red ginseng, and walnuts.

From the Chief Executive and News

From the Chief Executive and News

Who cares about social image?

This paper experimentally investigates how concerns for social approval relate to intrinsic motivations to purchase ethically. Participants state their willingness-to-pay for both a fair trade and a conventional chocolate bar in private or publicly. A standard model of social image predicts that all participants increase their fair trade premium when facing an audience. We find that the premium is indeed higher in public than in private. This effect, however, is driven by participants who preferred a conventional chocolate bar over a fair trade one in a pre-lab choice. For those who chose the fair trade chocolate bar, public exposure does not change the fair trade premium. This is captured by a generalized model where intrinsic preferences and the concern for social approval are negatively correlated.

Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

Abstract Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

Low sugar version of leading milk chocolate bar coming in 2019

Low sugar version of leading milk chocolate bar coming in 2019

College student acceptance of chocolate bar cookies containing puree of canned green peas as a fat-ingredient substitute

ABSTRACTReducing dietary fat and Caloric intake may reduce one’s risk of developing cardiovascular disease and obesity, respectively. While some adults are beginning to select healthier items when dining out, eating practices both inside and outside the home are often compromised when individuals attend college. This study examined college student acceptance and moisture content of chocolate bar cookies containing puree of canned green peas as a fat ingredient substitute. Substitution of up to 75% of egg yolk and margarine with green peas resulted in acceptable cookies with lower fat and Calories and higher moisture levels and moistness acceptability compared to full-fat cookies. This study provides both college students and foodservice personnel who serve these students, with an acceptable, easy-to-prepare, healthier baked goods option.