Chocolate Processing Research Articles

Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes.

Bioactive compounds present in the powdered leaves of matcha green tea (Camellia sinensis L.) (MGTP) and moringa (Moringa oleifera) (MOLP) seem to be related to health benefits due to their antioxidant properties. The growing accessibility of these powders has led to their being more widely used in food production. The aim of this study was to evaluate the total phenolic content (TPC) and antioxidant capacity (AC) of white chocolate (WCh) supplemented with MGTP and MOLP. AC was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), cupric ion-reducing antioxidant capacity (CUPRAC), and ferric-reducing antioxidant power (FRAP) assays, whereas TPC was determined by the Folin–Ciocalteu (FC) method. Both additives were incorporated at four levels (1, 2, 3 and 4%) in two chocolate processing steps (conching and tempering). Additionally, the amounts of phenolic acids, tocopherols, and carotenoids in WCh samples enriched by MGTP and MOLP were determined to explain their influence on AC. The results showed that the chocolates supplemented with MGTP were characterized by higher antioxidant properties than those with MOLP. In turn, MOLP significantly increased the content of lipophilic antioxidants in chocolates, tocopherols and carotenoids, which also exhibit pro-health effects. Furthermore, the incorporation of these additives during the tempering process was more relevant to the improvement of the antioxidant properties of WCh.

FORMULATION FORMULATION OF STRATEGY FOR SMALL CHOCOLATE PROCESSING INDUSTRY BASED ON SWOT ANALYSIS : CASE STUDY CV. PUTRA MATARAM

West Sulawesi Province ranks fourth in cocoa production in Indonesia in 2020 with a total production of 71,543 tons. . The use of domestic cocoa beans as raw material for domestic industries is still very low since most of the beans is exported in the fram of dry beans. Indonesia government has established cocoa processing industry as one of the sectors that is prioritized for development. CV. Putra Mataram is a small chocolate processing industry located in Polewali Mandar Regency which can be developed into a medium scale cocoa processing industry considering the availability of raw material. The purpose of this study was to identify and analyze the internal and external factors affecting the development of small scale chocolate industry and to determine the appropriat development strategy for CV. Putra Mataram. Qualitative data analysis was carried out by identifying the internal and external factors affecting the chocolate industry based on the results of the interview. The information obtained was reformulated and entered into the SWOT matrix. From the results of the SWOT analysis, there are 9 alternative development strategies that can be applied by CV. Putra Mataram. These strategies might also relevant to other small scale chocolate processing industries.

Structural and Vibrational Investigations of Mixtures of Cocoa Butter (CB), Cocoa Butter Equivalent (CBE) and Anhydrous Milk Fat (AMF) to Understand Bloom Chocolate Process

Structural and Vibrational Investigations of Mixtures of Cocoa Butter (CB), Cocoa Butter Equivalent (CBE) and Anhydrous Milk Fat (AMF) to Understand Bloom Chocolate Process

Exploration of Local Wisdom-Based Physics Learning Resources in the COKSACAR Case Study

<em>Research objectives were to (1) Know the exploration of learning resources based on local wisdom; (2) To find out that local wisdom can be used as a learning resource in Viscosity material; (3) How to grow the entrepreneurial spirit with learning resources based on local wisdom. Qualitative descriptive research method with inductive and deductive analysis techniques. Data collection methods used documentation and participatory observation. The results showed that: (1) The form of exploration of learning resources based on local wisdom in the Wonosobo area was carried out with processed food products, namely COKSACAR. COKSACAR is a processed product of Carica fruit combined with chocolate. (2) The process of making COKSACAR as a learning resource for viscosity, namely the basic concepts and factors that affect viscosity in the form of the chocolate dough viscosity, fluid substances, the temperature in chocolate processing, and additives in the chocolate dough. (3) Learning resources based on local wisdom using COKSACAR can grow the entrepreneurial spirit, including (a) Motivation through the promotion of COKSACAR products. (b) Able to cultivate self-confidence, result-oriented, risk-taking, leadership, future-oriented, and able to find original and creative and innovative ideas. Learning resources that utilize the local potential of COKSACAR can foster a spirit of learning and train students' entrepreneurial spirit</em>

Evaluation of Incompliance Criteria CPPB-IRT in Chocolate Processed (Company X)

MSMEs (Micro, Small, and Medium Enterprises) have proven to survive and restore the economy in Indonesia. However, in practice, there are still several obstacles, one of which is standardization. Standardization is essential for business actors because it serves as a benchmark for the readiness of the MSMEs to compete and meet market demands, both domestic and foreign. MSMEs Chocolate X, which is engaged in chocolate processing, in this case still faces various obstacles and needs proper handling so that it is ready to become a local product on an international scale. This research method uses descriptive methods, including observation, interviews, and documentation of all activities related to the production process. The results showed that there were several deviations found in MSMEs Chocolate X, including (1) maintenance and cleanliness of ventilation, doors, and windows, (2) the presence of a person in charge of employee health and hygiene, (3) the presence of a person in charge who has a food safety instructor certificate, (4) routine internal supervision and corrective actions within the company, (5) updating production documents, easy to store (at least 2x shelf life of food products) and easy to find, (6) food safety training program for employees. The status of the implementation of CPPB in MSMEs Chocolate X has a grade of D (deficient) with a rating of IV.

The Chocolate Conching Technique and Its Impact on Physicochemical Properties: A Mini-Review

Conching has been essential in the chocolate processing process because it results in a smooth choco masswith a distinctive aroma and taste. The process goes through three distinct phases: dry, pasty/ plastic, and liquid. Each of these stages affects the chocolate's flavor, flow properties, color, and texture. Variations in conching time and temperature resulted in differences in viscosity, texture, and flavor. Conching causes the solid particles to coat the fat phase, altering the chocolate's flow properties. The viscosity decreased as the sugar particle layer and cocoa mass increased, reducing particle interaction. The presence of components such as pyrazine, phenolic acid, and caffeine contributes to the flavor of chocolate.Meanwhile, volatile aromatic compounds and macromolecules such as carbohydrates and proteins degraded into amino acids influence the aroma of chocolate. Solid particles can be coated with the fat phase during conching to alter the chocolate's flow properties. Temp and conching duration parameters influencethe chocolate's hardness. Furthermore, the oxidation and emulsification of tannins cause color changes. Conching effects on various physicochemical characteristics that affect the quality of chocolate, including flavor, flow properties, color, and texture., are discussed in this review

Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion.

Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the challenges of processing and storage conditions and the harsh gastrointestinal environment. The study aimed to overcome these challenges using two different formulations of cocoa powder as alternative encapsulants along with Na-alginate (A1 ) and Na-alginate and fructooligosaccharides (A2 ). Seven different probiotic strains were encapsulated individually using the new formulations and viabilities of these encapsulated probiotics were assessed prior to and after they were added to chocolates. The highest achieved encapsulation efficiencies were 93.40% for formulation A1 (with Lactobacillus casei) and 95.36% for formulation A2 (with Lactobacillus acidophilus La5). The encapsulated probiotics with the new formulations maintained higher viability than the recommended therapeutic level (107 colony forming unit [CFU]/g) for up to 180 and 120 days of storage at 4 and 25 °C, respectively. The tested encapsulants improved probiotics survival when subjected to thermal stress and maintained about 9.0 Logs CFU/g at 60 °C. Additionally, the viable numbers of probiotics in fortified chocolates showed higher than 7 Logs CFU/g after 90 days of storage at 25 °C. Both formulations exhibited significantly (P < 0.05) high survivability of probiotics (8.0 Logs CFU/g) during the in vitro gastrointestinal digestion. This study demonstrated that cocoa powder along with Na-alginate and FOS has the potential to be used as a probiotic encapsulating material, and chocolates could be an excellent carrier for the development of healthy probiotic chocolate products. PRACTICAL APPLICATION: The introduction of cocoa powder as an effective encapsulating agent to deliver probiotics could help the chocolate industry to develop healthy and attractive functional snacks for health-conscious consumers.

The potential of dry fermented cocoa (Theobroma cacao L.) variety Lindak bean shell treated at different degrees of roasting as a functional food

Cocoa bean shell is a waste from the chocolate processing industry that has not been used optimally and still contains 5.78% polyphenols which has potential as a source of natural antioxidant compounds. The chocolate is processed in the industry with light, medium and high roasting, based on the desired product. The purpose of this study was to determine the polyphenol content and antioxidant activity of the dry fermented cocoa shells as a result of the best degree of roasting. The research method used was an experimental method using a Randomized Block Design (RBD) with 4 treatments roasting dried fermented cocoa beans of Lindak varieties by using different degrees of roasting (Without roasting; low roasting (110°C for 35 minutes), medium roasting (140°C for 30 minutes), and high roasting (190°C for 15 minutes)) and repeated 3 times. The results showed the dry fermented cocoa shells of Lindak varieties by high roasting treatment has the best phenolic total (5.24%) and antioxidant activity (37.92 ppm).

Physical characteristics of compound chocolate made with various flavouring agents produced using melanger as a small scale chocolate processing device

Chocolate bars usually use cocoa with or without milk as the ingredients. Innovative chocolate was developed in this study by replacing all cocoa solids with three different powders, namely ginger powder, coffee powder, and fruit flavored powder drinks which was combined with the use of cocoa butter substitute to increase the melting point of chocolate. An alternative processing for chocolate (using a melanger) was used in this study. The evaluated physical characteristics of chocolate were moisture content, color, hardness, melting point and particle size. The results showed that the replacement of all cocoa with or without milk solids with three different powders affected the value of moisture content, color, hardness, melting point, and particle size. Moisture content (0.74-1.3%), particle size (50-65 µm), and the color attributes were directly affected by the original color of the ingredients. The use of CBS as a substitute for cocoa butter increased the melting point of chocolate to 38-39 °C and the hardness of chocolate to 19-24 N/mm2.

Developing Chemical Engineering Acumen through Optimization of the Chocolate Process

The United States Military Academy’s Chemical Engineering Chocolate Club increases the interest in the sciences by combining chemical engineering knowledge with the production of a consumable product, chocolate. Cadets design the chocolate process by identifying the product (such as 70% dark chocolate), ingredients, and specific process details such as mixing standards and refinement time. They extend their design to include the use of rheology and a range of rheological models for quality control and assurance.

Cultivation of aerobic granular sludge for the treatment of food-processing wastewater and the impact on membrane filtration properties.

A laboratory-scale sequencing batch reactor was operated for approximately 300 days, divided into four periods based on the feeding strategy, to develop stable aerobic granular sludge (AGS) while treating chocolate processing wastewater. Application of a prolonged mixed anaerobic feeding was not sufficient to develop AGS and reach stable reactor performance. Through the application of a partially non-mixed and a partially mixed feeding strategy, the reactor performance was increased and stable AGS formation was established characterized by low diluted sludge volume index (D)SVI DSVI10,30) values of 78 ± 27 mL·g-1 and 52 ± 17 mL·g-1, respectively, and a capillary suction time/mixed liquor suspended solids value of 0.9 sec·(g·L-1)-1. The membrane bioreactor (MBR) filtration tests showed a reduction of the fouling rate (FR) and an increase of the sustainable flux (SF0.5) for AGS compared to flocs treating the same industrial wastewater. The SF0.5 (FR > 0.5 mbar·min-1) for the flocs was 10 L·(m2·h)-1 while for AGS the SF0.5 is higher than 45 L·(m2·h)-1 because the FR did not exceed 0.1 mbar·min-1. Additionally, the AGS showed reduced irreversible fouling tendencies due to pore blocking. Our results underline the need for an increased substrate gradient during anaerobic feeding for the development and long-term maintenance of AGS under minimum wash-out conditions. The AGS-MBR filtration performance also shows strong advantages compared to a floccular MBR system due to a high increase of the SF0.5 and reduced reversible and irreversible fouling.

Cd and Pb in cocoa beans: Occurrence and effects of chocolate processing

The aim of this study was to quantify Cd and Pb levels in cocoa beans from three cocoa producing regions of the world, along with their derived products (liquor, cocoa powder and cocoa butter). The contaminants were determined by inductively coupled plasma optical emission spectrometry (ICP OES) and two sample preparation procedures were evaluated: microwave assisted acid digestion and dry ashing. The limits of detection and quantification for Cd and Pb were 0.5 and 1.5 μg kg−1 and 7.0 and 22 μg kg−1, respectively. The study examined 90 samples of cocoa beans and the concentration range found for Cd was <0.0015–1.598 mg kg−1 and for Pb was <0.022–2.528 mg kg−1. In 8% (Cd) and 66% (Pb) of the samples, levels detected were higher than the maximum allowed limits. Dry ashing decomposition method was shown to be adequate to the determination of Cd and Pb levels in cocoa beans and their derivatives, with satisfactory results for accuracy and precision. High levels of Pb and Cd were found in beans from Brazil and Ecuador, respectively. The derived products obtained in the process showed Cd levels between <0.0015 and 0.118 mg kg−1 and Pb between <0.022 and 0.136 mg kg−1. A tendency of the inorganic contaminant to remain in the non lipidic fractions of the beans (cocoa powder) was observed. The ingestion of chocolate produced from contaminated beans can contribute to consumer exposure to inorganic contaminants, exceeding Cd PTMI for children. The use of cocoa beans from different regions (blends) in the manufacture of cocoa products can be an alternative in reducing the levels of these contaminants in the final product intended for consumption.

Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallisation

The amount of fat in the continuous phase significantly affects chocolate mass viscosity and is therefore important for processing steps where viscosity plays a prominent role, for example moulding. The aim of the present study was to evaluate whether a mechanical pre-treatment of chocolate ingredients including spray-dried whole milk powder induces the crystallisation of amorphous lactose and leads to the release of fat that is entrapped in milk powder particles. Laboratory scale experiments showed that small amounts of water that was added during mixing of milk powder changed the state of lactose which, in turn, triggered the liberation of fat. The progress of these changes is significantly affected by duration of the mechanical treatment, and treatment temperature. In pilot scale chocolate production, it was possible to generate similar effects with a process-integrated mechanical pre-treatment of ingredients in a conch and subsequent refining in an agitated bead mill. Comparative measurements showed that the effects of water addition and mechanical treatment on chocolate mass viscosity are equivalent to the addition of approx. 3 g/100 g cocoa butter.

Sostenibilidad y emprendimiento venezolano: visión contextualizada desde sus actores

The purpose of the research is to unveil the experiences of entrepreneurs in the framework of their entrepreneurship and business sustainability, in the context of a chocolate processing company and its derivatives in the state of Carabobo. The method responds to a qualitative investigation of descriptive character; with support in the technique of the interview. For this, the structuring of thematic units was used, highlighting the entrepreneurship from the exploitation of opportunities and strengthening of networks, economic, social and environmental sustainability, which were contrasted with theorists such as: Kantin (2004), Shapero (1984), Schumpeter (1961) among others. The findings show a successful entrepreneurship contributing to the local productive system, generator of well-being to its environment and balanced in a sustainable way.

A review of a machine design of chocolate extrusion based co-rotating twin screw extruder

Based on innovation and competitive market for food industry, there are several food products which have been designed to attract customer. Since there is USD 39,431 millions of chocolate sales in 2018, USA [1], chocolate product shapes have been developed based on manufacturing process. This paper presents a review process of a machine design of chocolate extrusion based co-rotating twin screw extruder. A property of suitable chocolate for extruder was established. The pros and cons of machine extruder for food processing including, a screw extruder design were exposed. Since there were problems in the chocolate extruder, the process parameters such as barrel temperatures, feed rate, screw speed, motor load and melt pressure were established. These parameters would be applied to design screw extruder for chocolate processing.

A quantitative risk assessment model for salmonellosis due to milk chocolate consumption in Brazil

This study intended to estimate the probability of salmonellosis in the Brazilian population due to milk chocolate consumption using a quantitative microbiological risk assessment (QMRA). The QMRA model was built to predict the fate of Salmonella through milk chocolate production. The model was divided into three modules: (a) cocoa pre-processing, (b) milk chocolate processing, and (c) milk chocolate consumption and risk characterization, in which was considered the exposure to Salmonella and the risk of illness. Sixteen scenarios were evaluated considering different levels of cocoa seeds contamination (from −2.0 to 1.0 log CFU/g and from −1.4 to 4.0 log CFU/g of Salmonella), different roasting temperature (110 °C and 140 °C) for 15–50 min, cocoa formats (whole-beans or nibs)], and the occurrence of cross-contamination after roasting (from −2.0 to 1.0 log CFU/g of Salmonella. Simulations predicted that consumption of milk chocolate contaminated with Salmonella would result in a mean number of salmonellosis cases/week of 1.3E+05 when the initial concentration of this pathogen ranged from Pert (−2.0 to 1.0 log CFU/g) and nibs were roasted at 140 °C for 15–50 min. On the other hand, when the initial concentration of Salmonella ranged from Pert (−1.4 to 4.0 log CFU/g) and nibs were roasted at 110 °C for 15–50 min; the predictions indicated a mean number of salmonellosis cases/week of 3.2E+07. The simulations also indicated that scenarios in which cross-contamination could occur (in the levels studied) after roasting did not influence the risk of salmonellosis significantly. To the best of our knowledge, this is the first study to evaluate the risk of salmonellosis due to the consumption of milk chocolate in the Brazilian population, which can help risk managers and the chocolate industry to enhance the food safety of this product.

Diseño integral de una planta chocolatera

Hablar de un diseño de planta chocolatera, involucra servicios de alta calidad lo cual es todo un desafío. Sin embargo, proyectos de este tipo pueden ayudar a impulsar la actividad económica, fortalecer el empleo y finalmente derivar en una mejor calidad de vida de la población. Para lograr llegar al diseño de una planta chocolatera, se partió del análisis FODA parar determinar la situación de factibilidad que permita implementar la planta. Se llevó a cabo el diagnóstico de los factores tanto internos como externos para la empresa; se indagó acerca de las oportunidades y fortalezas, para potenciar la factibilidad del diseño de la planta chocolatera. En el desarrollo del sistema de gestión de calidad para que la industria comience con calidad rigiéndose con los sistemas esbeltos que ayudaran a que esta empresa tenga un funcionamiento óptimo y que cumpla con las norma y estándares de calidad. La distribución en planta se determinó mediante la identificación de las actividades y las maquinarias que se necesitan en el proceso de chocolate para poder tener un proceso óptimo incluyendo el tiempo productivo para la planta. Se realizara estudio financiero de la factibilidad de la empresa para establecer su fondos realizables de la económica, donde se refleja el TIR, VAN y el beneficio costos de la organización. Este proyecto tendría una información contundente sobre su factibilidad y rentabilidad.

PRESERVASI SENYAWA FENOLIK DAN ANTIOKSIDAN PADA PROSES SANGRAI BIJI KAKAO DENGAN MENGGUNAKAN VACUUM DRYING OVEN

Indonesia is the biggest cacao producer in Asia and third biggest in the world, however, Indonesian cacao has low quality due to partial fermentation. Late 2010 almost all of the cacao production is exported in dried beans with a lower price than world’s cacao price rate. Export tax of cacao beans policy was changed to 15% in 2011 which conduce replacement of cacao beans export to finished product export. Innovation in cacao beans processing is important to develop escepially for agroindustry field. Cacao beans roasting process is important thing in chocolate processing. During the roasting process, phenolic compounds and methylxanthine of cacao beans were denatured. Vacuum drying oven is one of the alternative process which can preserve bioactive compounds. Thus, the aim of this research is to give information about effect of vacuum drying oven in total phenolic and antioxidant activity. Analysis methods used were total phenolic and antioxidant activity (IC-50) analysis. The result shown that vacuum drying oven has significant effect on total phenolic and antioxidant activity with three times higher in concentration than conventional method. The highest antioxidant activity and total phenolic content at 80°C and 75 minutes. Therefore, vacuum drying oven can be used as an alternative method with an advantage like preserve bioactive compound in cacao beans.Keywords: antioxidant, cacao, phenolic, roasting, vacuum drying

Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system

An alternative chocolate processing method, which can be applied by small-scale chocolate industries in cocoa producing countries, is highly needed. This work investigated the impact of processing variables and lecithin concentration on the rheological behaviour and microstructural characteristics of dark chocolate produced by means of a ball mill coupled with a liquefier device. Three experimental variables, namely ball size, milling time and lecithin concentration were studied. To investigate the degree of cocoa butter released from the cocoa particles during the chocolate production, two different cocoa sources, which had different level of cocoa butter, namely cocoa mass and cocoa powder, were used as ingredient. As references, chocolates were also conventionally produced using a combination of a planetary mixer, roll-refiner and conche. The results showed that regardless of the lecithin concentration, ball size, milling time and their interaction were the most decisive experimental variables in the milling process. Furthermore, lecithin concentration, ball size and milling time as well as their interactions highly influenced the rheological behaviour of the chocolates. Moisture and free fat content of the chocolates were comparable regardless of the processing method and the type of cocoa used. Regardless of the cocoa source, Casson yield values of the chocolates produced by alternative processing were higher than those of the chocolates produced by conventional processing, while Casson viscosities were relatively similar.

PENGEMBANGAN PRODUK MAKANAN COKELAT BERBASIS PREFERENSI KONSUMEN

The cocoa commodity is very important to the Indonesian economy and has the potential to be the main producer of chocolate products in the world. The consumption level of national chocolate per capita of 0.3kg/person/year with an increasing trend, is a good market opportunity including for small and medium enterprises (SME) chocolate processing industry. The objective of this research was to develop the quality of local chocolate products based on consumer preference to be more competitive in the domestic market. In this study, interviews and filling questionnaires to consumers who regularly eat chocolate foods, in order to determine the level of importance and level of customer satisfaction, were conducted. There were eleven sensory attributes that were asked to consumers where consumers provide less satisfied assessment of chocolate products consumed were taste, texture, aroma, product appearance, portion, variety, freshness, health, packaging, price fairness, and discount. The result of calculation and analysis of IPA (importance performance analysis) found that attributes that need development were those in quadrant A, i.e. taste, texture, aroma, product apperance, variety, freshness, health, and packaging. Keywords:chocolate, cocoa, customer preference, importance performance analysis