Chocolate-based Products Research Articles

Impact of aging on the phase behavior of cocoa butter and copra oil blends

Aging of cocoa butter (CB)/copra oil (CO) binary blends (noted CB/CO) is investigated through a multi-technique approach. Indeed, the phase behavior of non-aged and 30 days-aged cocoa butter/copra oil binary blends (CB/CO) at 4°C is studied, using a combination of Nuclear Magnetic Resonance (NMR), Differential Scanning Calorimetry (DSC) and X-Ray Diffraction (XRD). During subsequent heating from 4°C to 40°C, solid fat content depression between 15°C and 20°C is shown with NMR, with the most pronounced occurring at two different compositions for the non-aged (60% CO addition in CB) and for the 30 days-aged mixtures (80% CO addition in CB). In agreement, DSC exposes melting enthalpy and melting temperature depression for the aged-blend 80/20 CB/CO. XRD highlights fat interactions at the nanoscopic scale and allows the precise attribution of polymorphic transitions perceived with DSC. The melt-mediated transformation of CB crystals from β'2-2L to β2-3L is shown in non-aged blends containing 0% to 10% of CO in CB, whereas it is shown to occur in blends containing 0% to 60% CO in CB for the 30 days aged-blends. As a result of this study, all the results obtained with the various methods are used to build the very first complete pseudo-phase diagram of 4°C-aged CB/CO blends, it highlights the shift of the eutectic points after 30 days of storage. We think that such a fundamental work can bring new understanding of a well-known issue as encountered in chocolate-based products storage.

Fermented nondairy functional foods based on probiotics

Functional foods containing probiotic bacteria are consumed worldwide. According to the Food and Drug Administration (FDA), probiotics are living microorganisms that contribute to the host’s overall health when provided in adequate amounts. Fermented dairy products, especially yogurt and other dairy-based products, are good substrates for probiotic delivery. However, recently, consumers have begun to seek alternatives due to lactose intolerance and high fat and cholesterol contents. Moreover, the growing vegetarianism has increased the demand for nondairy probiotic foods. Thus worldwide, researchers are studying probiotic bacteria feasibility in nondairy products, including fruits, vegetables, and cereals. This study aims to give an overview of various nondairy based products that contain probiotic bacterial strains available worldwide based on fruits, vegetables, cereals, chocolate-based products, and meat products. Moreover, the latest globally available commercial products are also summarized.

Physicochemical, microbial and sensory properties of wild carob bar: A shelf-life study

Carob, a plant native to Cyprus, is classified into two species: cultivated carob and wild carob. The cultivated carob is primarily used to make food products such as syrup, whereas the wild carob is fed to animals or discarded. However, despite being underutilized, wild carob has the potential to be an alternative to cocoa due to its high dietary fibre, active compounds, and cocoa-like aroma. This is salient because of the estimation that cocoa may not satisfy the future demand for chocolate-based products in the market due to its flat supply. As a result, this study aims to evaluate the efficacy of wild carob as an alternative for cocoa by investigating its shelf-life properties in bar production compared to chocolate bars. Hence, various shelf-life analyses involving the physiochemical, microbial, and sensorial properties of Wild Carob Bar (WCB) were evaluated for 12 weeks of storage at room temperature and 4 °C with the control sample (chocolate bar). Results show that WCB had significantly (p < 0.05) better water activity (0.415 aw) but no difference in terms of color as compared to the control sample. Also, wild carob as a cocoa substitute was observed to improve the shelf-life of the bar when the total plate count and yeast & mould count were found to be coherent with the standard <1.0 × 104 and ≤5 cfu·g-1, respectively. Finally, WCB recorded a significantly higher overall sensorial acceptability at 0 days (3.95) and three months (4.20) of storage compared to the control sample (3.75). Hence, findings suggest that wild carob has the potential to act as a cocoa substitute.

Cellulose biosynthesis using simple sugars available in residual cacao mucilage exudate

Worldwide only 8% of the biomass from harvested cacao fruits is used, as cacao beans, in chocolate-based products. Cacao mucilage exudate (CME), a nutrient-rich fluid, is usually lost during cacao beans fermentation. CME's composition and availability suggest a potential carbon source for cellulose production. CME and the Hestrin and Schramm medium were used, and compared, as growth media for bacterial cellulose (BC) production with Gluconacetobacter xylinus. CME can be used to produce BC. However, the high sugar content, low pH, and limited nitrogen sources in CME hinder G. xylinus growth affecting cellulose yields. BC production increased from 0.55 ± 0.16 g L−1 up to 13.13 ± 1.09 g L−1 after CME dilution and addition of a nitrogen source. BC production was scaled up from 30 mL to 15 L, using lab-scale experiments conditions, with no significant changes in yields and production rates, suggesting a robust process with industrial possibilities.

Optimization and Validation of HS-SPME-GC-MS for the Determination of Furan and Alkylfurans in Chocolate-Based Products: Impact of Tempering and Laser Printing.

Furan and its alkyl substituted (2-methylfuran, 3-methylfuran, 2,3-dimethylfuran, 2,5-dimethylfuran) are found in a range between ppm to sub-ppb levels in many foodstuffs undergoing heat treatments like coffee, chicory, or even chocolate. Two major objectives are presented. First, we aim at optimizing and validating a HS-SPME-GC-MS method for the quantification of five alkylfurans in chocolate. Second, we focus our study on measuring the quantitative impact of engraving technique on the formation of furan and its derivatives in chocolate, from the raw callets to processed end-products. HS-SPME-GC-MS method operating in SIM mode and using isotope dilution technique with deuterated homologue internal standards was used to quantify alkylfurans in chocolate. Good repeatability (RSD% = 0.1-8%, in duplicate) and intermediate precision (RSD% = 1.7-7%, n = 6) were obtained for these five process contaminants at 10, 25, and 50 µg/kg. Trueness was varying between 81 and 109%. LoQ ranged from 0.48 to 2.50 µg/kg. Relative expanded measurement uncertainties ranged from 6 to 30%. Finally, tempering is responsible for a 24% increase in furan contamination, while the laser engraving technique results in an additional 31% increase in furan. A similar trend was also observed for 2-methylfuran and 3-methylfuran, whereas no significant increases were observed for 2,3-dimethylfuran and 2,5-dimethylfuran. A reliable and sensitive method of HS-SPME-GC-MS was reported for the first time for the analysis of furan and four alkylfurans in chocolate. This paper demonstrated that engraving using laser-based techniques can increase the levels of these compounds by up to 30%.

Comprehensive dietary evaluation of Italian primary school children: food consumption and intake of energy, nutrients and phenolic compounds

Information on children’s diet including bioactive compounds is quite scarce. This observational study investigated the composition of the diet of children living in Parma (Italy; n = 172, 8–10 years) using 3-day food records completed in winter and spring. Mean daily intakes of food groups, energy and nutrients were obtained using the national food database, while (poly)phenol contents were estimated from Phenol-Explorer or by specific literature searches. Food consumption, energy and nutrient intakes decreased in spring and were partially in line with national data. Adherence to the nutritional recommendations was not satisfied for the majority of nutrients. Main contributors to the phenolic intake were flavonoids (flavan-3-ols) and phenolic acids (hydroxycinnamic acids), while main dietary sources were fruit, chocolate-based products, vegetables, and tea & coffee (decaffeinated). This study provided the first comprehensive analysis of the nutritional composition of children’s diet. Future research should look at the health implications of dietary choices in children.

The effect of chocolate-based products on some appetite-related hormones: a systematic review

Studies have shown the effects of chocolate-based products on appetite-related indicators; however, the results of these studies are equivocal. Thus, the aim of the present study was to conduct a systematic review of studies investigating the acute and long-term response of appetite-related hormones to chocolate intake in adults. A systematic search of MEDLINE and EMBASE for published studies, in English, was performed from inception up to November 2018. It appears that ghrelin and leptin are not responsible for the satiating effect of chocolate products. Gastric infusion of milk chocolate elicited a greater increase in cholecystokinin (CCK), in comparison with oral ingestion of milk chocolate and gastric infusion of non-caloric products. Moreover, viscosity seems to have no effect on active CCK and glucagon-like peptide-1. Due to the heterogeneity between studies, limited sample, low quality of evidence, and substantial variation in methods and chocolate products, caution is suggested in interpreting these results.

Pengembangan Produk Cokelat Couverture dengan Penambahan Pangan Fungsional di Desa Randualas Kecamatan Kare Kabupaten Madiun

Kabupaten Madiun memilih kakao sebagai salah satu komoditi utama yang bisa dikembangkan karena dinilai tepat dengan struktur tanah di lereng pegunungan dan sebagai daerah tujuan wisata. Petani kakao Desa Randualas, Kecamatan Kare, Kabupaten Madiun memiliki permasalahan yaitu harga jual biji kakao masih rendah sehingga perlu peningkatan nilai jual dengan membuat produk olahan dari biji kakao menjadi produk makanan seperti cokelat couverture. Disamping itu, pengembangan produk berbahan dasar cokelat perlu penganekargaman dengan penambahan pangan fungsional sehingga bermanfaat bagi kesehatan. Target pengabdian masyarakat ini adalah peningkatan kemampuan petani kakao untuk pengembangan produk cokelat couverture dengan penambahan pangan fungsional yang berupa tepung kecang kedelai sehingga meningkatkan pendapatan petani kakao. Kegiatan yang dilakukan adalah sosialisasi, penyuluhan, pelatihan dan praktek proses produksi cokelat couverture yang meliputi pelatihan pembuatan proses dan pengemasan produk. Hasil pengabdian ini menghasilkan meningkatnya pengetahuan petani dalam mengolah cokelat dengan penambahan pangan fungsional..

Chocolate-based Ink Three-dimensional Printing (Ci3DP)

Recent advances in three-dimensional (3D) printing technology has enabled to shape food in unique and complex 3D shapes. To showcase the capability of 3D food printing, chocolates have been commonly used as printing inks, and 3D printing based on hot-melt extrusion have been demonstrated to model 3D chocolate products. Although hot-melt extrusion of chocolates is simple, the printing requires precise control over the operating temperature in a narrow range. In this work, for the first time, we directly printed chocolate-based inks in its liquid phase using direct ink writing (DIW) 3D printer to model complex 3D shapes without temperature control. We termed this method as chocolate-based ink 3D printing (Ci3DP). The printing inks were prepared by mixing readily available chocolate syrup and paste with cocoa powders at 5 to 25 w/w% to achieve desired rheological properties. High concentrations of cocoa powders in the chocolate-based inks exhibited shear-thinning properties with viscosities ranging from 102 to 104 Pa.s; the inks also possessed finite yield stresses at rest. Rheology of the inks was analyzed by quantifying the degree of shear-thinning by fitting the experimental data of shear stress as a function of shear rate to Herschel-Bulkley model. We demonstrated fabrication of 3D models consisting of chocolate syrups and pastes mixed with the concentration of cocoa powders at 10 to 25 w/w%. The same method was extended to fabricate chocolate-based models consisting of multiple type of chocolate-based inks (e.g. semi-solid enclosure and liquid filling). The simplicity and flexibility of Ci3DP offer great potentials in fabricating complex chocolate-based products without temperature control.

Effects of chocolate-based products intake on blood glucose, insulin and ghrelin levels and on satiety in young people: a cross-over experimental study

This cross-over experimental study aimed to examine the effects of filled chocolate consumption on blood glucose, insulin and ghrelin levels in 20 volunteers. After a one-week run-in period, study participants consumed two chocolate-based products, the tested biscuit or water for 21 days as a morning snack. After a two-week wash-out period, participants consumed another tested food for another 21 days. Each participant consumed all four test foods within an 18-week period. The participants’ blood insulin increased slowly after two chocolate-based products intakes on the first day and satiety levels after eating chocolate-based products and the tested biscuit were the same. Chocolate consumption for three weeks had no adverse effects on blood glucose, insulin or ghrelin levels. In conclusion, compared to eating the tested biscuit, 21-day consumption of the tested chocolate-based products had no adverse effects on the blood glucose, insulin and ghrelin levels. This trial is registered with chictr.org.cn: ChiCTR-IOR-16009525.

Household Food Items Toxic to Dogs and Cats.

Several foods that are perfectly suitable for human consumption can be toxic to dogs and cats. Food-associated poisoning cases involving the accidental ingestion of chocolate and chocolate-based products, Allium spp. (onion, garlic, leek, and chives), macadamia nuts, Vitis vinifera fruits (grapes, raisins, sultanas, and currants), products sweetened with xylitol, alcoholic beverages, and unbaked bread dough have been reported worldwide in the last decade. The poisoning episodes are generally due to lack of public knowledge of the serious health threat to dogs and cats that can be posed by these products. The present review aims to outline the current knowledge of common food items frequently involved in the poisoning of small animals, particularly dogs, and provides an overview of poisoning episodes reported in the literature.

Ochratoxin A in cocoa and chocolate products from the Italian market: Occurrence and exposure assessment

Three hundred samples of cocoa and chocolate-based products were randomly collected in South, Center and North Italy. One hundred and seventy nine, out of the 300 samples analyzed, were positive for ochratoxin A (OTA) contamination, representing 60% of the purchased products. All 40 cocoa samples showed OTA contamination, while grouping all the chocolate products the positive samples accounted for 53%. The mean OTA concentration levels for cocoa and chocolate products were well below the corresponding Italian legal limits. Teenagers’ male age group resulted as the highest consumers for cocoa powder (2.9 g per day), while the OTA highest weekly intake was reported for the younger age groups (0.10 and 0.38 ng/kg bw/week, for infant and children respectively). With respect to chocolate products, the highest daily consumption and the highest intake are reported for children (7.3 g and 0.57 ng/kg bw/week, respectively). As far as single chocolate products are concerned, the highest weekly intake is referred to the consumption of Easter chocolate eggs by the infant/children age group (0.10 ng/kg bw/week). The overall analysis of the exposure assessment suggests that the very low value of body weight for infant and children categories drives the exposure calculations. On the basis of the risk assessment carried out in this study, the exposure to OTA, due to the consumption of cocoa and chocolate products, is to be considered not a major concern. Therefore, the Italian Superior Council of Health considered the data arising from this study, adequate to repeal the existing Italian legal limits and to align national legislation with the EU provisions.

Processed Dairy Beverages pH Evaluation: Consequences of Temperature Variation

This study assessed the pH from processed dairy beverages as well as eventual consequences deriving from different ingestion temperatures. 50 adults who accompanied children attended to at the Dentistry School were randomly selected and they answered a questionnaire on beverages. The beverages were divided into 4 groups: yogurt (GI) fermented milk (GII), chocolate-based products (GIII) and fermented dairy beverages (GIV). They were asked which type, flavor and temperature. The most popular beverages were selected, and these made up the sample. A pH meter Quimis 400A device was used to verify pH. The average pH from each beverage was calculated and submitted to statistical analysis (Variance and Tukey test with a 5% significance level). for groups I, II and III beverages, type x temperature interaction was significant, showing the pH averages were influenced by temperature variation. At iced temperatures, they presented lower pH values, which were considered statistically significant when compared to the values found for the same beverages at room temperature. All dairy beverages, with the exception of the chocolate-based type presented pH below critical level for enamel and present corrosive potential; as to ingestion temperature, iced temperature influenced pH reducing its values, in vitro.

Associated nutritional risk of breast and colon cancers: a population-based case-control study in Montreal, Canada

To investigate whether particular patterns of food consumption are related to the occurrence of breast and colon cancer, two simultaneous case-control studies of French-Canadians with 616 cases (414 breast cancer, 202 colon cancer) and 429 population-based controls were carried out. Food consumption data were obtained via a validated food frequency questionnaire. Three dietary patterns were identified. The ‘chocolate–cereal’ pattern was typified by a high intake of chocolate-based products, breakfast cereals, water, and fruits. The ‘pork and processed meat’ pattern was characterized by a high intake of pork, white bread and processed meat products, with the ‘drinker’ pattern depicted by elevated consumption of wine, liquor, and beer. After adjustment for determinants of breast and colon cancers, no significant association was apparent between the three dietary patterns and breast or colon cancer. These results suggest that the observed breast and colon cancer relationship may not be a result of food patterns in French-Canadian women.