Chocolate Products Research Articles

Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates.

Cocoa beans (Theobroma cacao L.) can be used for craft chocolate production, which arouses consumer interest due to their perceived better quality. This study aimed to evaluate the chemical profile of 80% artisanal chocolate samples produced with cocoa beans subjected to different maturation conditions. In the first maturation process, beans were matured under no-oxygen conditions, and in the second, the toasted beans were matured in oak barrels. The volatile compounds of the chocolate samples were extracted by the solid-phase microextraction method in headspace mode and analyzed by gas chromatography/mass spectrometer. The non-volatile compounds were extracted with methanol and analyzed through paper spray mass spectrometry. Overall, 35 volatile compounds belonging to different chemical classes (acids, alcohols, aldehydes, ketones, esters, and pyrazines) were identified, such as propanoic acid and butane-2,3-diol. In addition, 37 non-volatile compounds, such as procyanidin A pentoside and soyasaponin B, were listed. Tannins, flavonoids, and phenylpropanoids were the main chemical classes observed, varying between the two samples analyzed. Therefore, it was possible to verify that maturation conditions affected the metabolomic profile of the 80% artisanal chocolate samples, being able to influence the sensory characteristics and bioactive compounds profile. Given these results, the sensory evaluation of these chocolates is suggested as the next step.

Digital Marketing Development Strategy of Cocoa Products

Purpose: In the context of the issue regarding the implementation of digital marketing strategies for cocoa businesses in West Sulawesi Province, Indonesia, there is a need for an analysis to develop effective solutions. This research aims to analyze the appropriate digital marketing strategies for cocoa product businesses to access a broader market, including the international market. Method: This research employed a qualitative exploratory approach, gathering data through in-depth interviews with relevant stakeholders, data collection, data reduction, data presentation, and drawing conclusions. We adopted the Miles and Huberman model, which is commonly utilized in the data analysis process for qualitative research. Result and Conclusion: The research findings reveal three primary approaches to developing digital marketing strategies for international market access: (1) Enhancing the readiness of business actors in formulating strategies through digital platforms, such as utilizing websites and social media; (2) Aligning the appropriate international marketing mix, including innovation and creativity in presenting products; (3) Designing a digital marketing framework that aligns with web-based Key Performance Indicators (KPIs). Research Implications: These findings enhance cocoa product business operators' understanding of what is required to implement digital marketing strategies and appropriate international marketing mix in the global market. Originality/value: This study introduces a novel, more intricate model compared to previous research. It emphasizes the necessity of reassessing the international marketing mix within the current landscape of digital transformation. Additionally, it addresses a research gap by focusing on antecedents preceding the adoption of digital marketing, while also exploring the post-adoption experiences of digital marketing, a facet that has received limited attention in prior studies.

Short communication: Opportunities and challenges for Peruvian fine flavored cocoa

The notable increase in the price of cocoa globally has generated interest both in the scientific community and in the many actors involved in the production chain. The objective of this communication was to collect some opinions on the opportunities and challenges that must be addressed from the perspective of small producers, academia and government. The need to improve native varieties of fine-flavor cocoa to be highly productive and resilient to climate change is discussed, as well as the urgency of effective knowledge transfer from academia in optimizing the conditions of fermentation, drying, and roasting processes, according to cocoa variety and considering producers' conditions. Actions to promote cocoa consumption, such as its inclusion in gastronomy, promotion of its nutraceutical properties, redefinition of fair objectives, and formation of specialized taster schools, are also suggested. Finally, it is noted that it is necessary to clarify state interventions to avoid redundant efforts, as well as to allocate a budget to fulfil the "National Plan for the Development of the Cocoa and Chocolate Production Chain by 2030".

Effect of varieties/clones and fermentation time on the sensory quality of cup chocolate

In local cup chocolate production, the influence of cocoa varieties and fermentation conditions on its sensory characteristics are overlooked. The objective of the study was to sensorially evaluate chocolate made from two varieties and three clones of cocoa (Theobroma cacao L.) fermented for 5, 6, 7 and 8 days. Brix degrees and pH were recorded. Sensory evaluation was carried out with a panel of 10 judges. The research was experimental. Friedman's test and its multiple comparisons test were used. The maximum fermentation temperature reached was 51°C, decreasing to 38°C towards the end of the process. Both pH and initial brix degrees decreased from 4.6 to 4.15 and from 11 to 9.6, respectively. Differences were observed in the cocoa flavor and acidity attributes of Criollo cup chocolate at different fermentation periods. The 5-day fermentation was the one with the highest total score, followed by the UF-613 clone at 7 days, with 36 and 32 points, respectively. It is concluded that each variety/clone needs specific fermentation conditions, which influence sensory quality. Keywords: Theobroma cacao, fermentation, sensory quality, varieties, clones

Analysis of Indonesian Cocoa's Competitiveness in the International Market

The cocoa commodity contributes the fourth highest national income after palm oil, rubber and coconut. The cocoa market has great potential as seen from the increase in world consumption, so Indonesia is expected to take advantage of the opportunities available. This study aims to analyze Indonesia's cocoa competitiveness in the international market with several countries that are the largest exporters of selected cocoa products in 2018-2022. The analysis methodology of this research measures the competitiveness of commodities in the global market using a mathematical framework. The analysis is used to process quantitative data. Revealed Comparative Advantage (RCA) is used to determine the competitiveness of Indonesian cocoa in the international market. Index of Trade Specialization (ISP) analysis was then conducted to determine the competitiveness position. The results of the RC? analysis show that Indonesia's competitiveness is strong for the commodities of cocoa paste, cocoa fat and cocoa powder, while the cocoa beans are still weak. The results of the ISP calculation for 2018-2022 show that Indonesia is an exporting country for k?k?o paste, k?k?o fat and k?k?o powder, while for k?k?o seeds Indonesia is an importer

Daya Saing Ekspor Lemak Kakao Indonesia Di Pasar Internasional

International trade can be defined as trade transaction activities, carried out by citizens of a country and foreign nationals based on mutual agreement. Cocoa is one of the leading commodities struggling for export. Indonesian cocoa exports have changed in composition, cocoa butter contributes the largest export when compared to exports of other Indonesian processed cocoa products. The increasing world cocoa consumption will be an opportunity for Indonesia to increase cocoa butter exports. This study aims to: (1) Analyse the competitiveness of Indonesian cocoa butter exports in the international market based on comparative advantages. (2) Analyse the competitiveness of Indonesian cocoa butter exports in the international market based on competitive advantages. The object of this study focuses on the position and competitiveness of Indonesian cocoa butter exports in the international market by comparing the largest exporting countries on cocoa butter (HS 1804). The analysis methods used in this study were RCA, Product Mapping, and ECI The results of RCA analysis showed that Indonesian cocoa butter exports have comparative advantages and based on Product Mapping analysis, Indonesian cocoa butter exports are in group A, which means they have comparative advantages and export specialization. The results of the ECI analysis showed that cocoa butter exports have a competitive advantage and showed that Indonesia's cocoa butter exports have an upward trend. Indonesia has the opportunity to become a major country in dominating the cocoa butter market in the international market both in terms of comparative and competitive advantages. For this reason, in increasing competitiveness, efforts are needed to improve the quality of cocoa beans so that it will have an impact on the downstream industry, one of which is cocoa butter. There is also a need for further analysis of what factors affect the export of cocoa butter in Indonesia and its competitors.

Applications of Life Cycle Assessment in the Chocolate Industry: A State-of-the-Art Analysis Based on Systematic Review.

Chocolate is a popular food for its unique flavor and taste, rich nutritional value, and the psychological values brought to people. The raw material production of chocolate, product manufacturing, sales and transportation have different degrees of environmental impact. This review explores the environmental hot spots in the life cycle of chocolate and puts forward corresponding suggestions for the improvement. By applying a systematic review method, this paper collected 25 articles on life cycle assessment (LCA) of the environmental impact of the chocolate industry. It is found that the life cycle of chocolate has the highest environmental impact in the raw material production and chocolate manufacturing stages (accounting for 77-97% of total impacts), among which milk powder, sugar and cocoa derivatives are the important contributors to significant environmental burden. Dark chocolate generates the lowest carbon emissions (1.67 kg CO2 eq/kg product) among existing chocolate categories, while the chocolate confectionery products release the highest carbon emissions (6.76 kg CO2 eq/kg product) among chocolate-containing products. Improvement measures are proposed for reducing environmental impacts and for selecting environmentally friendly product formulae. This study can provide benchmarking for the chocolate industry and improves the understanding of life cycle environmental impacts of chocolate products.

The effect of water activity on thermal resistance of Salmonella in chocolate products with different fat contents

Several instances of Salmonella outbreaks have been documented in association with chocolates. Conching, an important chocolate manufacturing step, may be designed for control of Salmonella if proper product temperature is maintained for sufficient time. A better understanding of thermal inactivation kinetics of Salmonella in different chocolate products is, however, highly desirable in evaluating the effectiveness of an existing conching process for Salmonella reduction or assessing the need for modification of manufacturing operations. Our previous study on milk chocolate (41.8% fat content) noted that aw and temperature are two key factors influencing Salmonella inactivation in a thermal process. In this research we studied the effect of different fat levels on Salmonella inactivation in chocolates at 80 °C. White and dark chocolates (fat content: 53.0% and 74.3%) were used in this study. The samples were conditioned to three water activity (aw) levels, 0.23, 0.33, and 0.43, at room temperature. The changes of aw in these samples were quantified when heated to 70 °C and 80 °C to reflect the real relative humidity conditions during the process. The data indicated an increase in the aw in the chocolate products, correlating with elevated temperatures. The thermal inactivation tests showed that D-values (time to achieve one log reduction at a fixed temperature) of Salmonella were between 33.9 and 46.5 min when treated at 80 °C, the corresponding aw,80 °C were 0.29 and 0.28 in white and dark chocolate samples, respectively. Our data suggests that the higher fat content contributed to a less increase in aw, leading to a higher heat tolerance of bacteria in the chocolates. The research results may offer useful insights for the chocolate manufactures to utilize conching process for the pathogen control of chocolate products made with different recipes.

Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans.

Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a pressing process to obtain the cocoa powder. Cocoa powder loses most of its fat content during processing. Therefore, the study aimed to determine the effect of steaming time on the cocoa bean content of fatty acids, free fatty acids, proximate levels, and antioxidant activity of snack bar products made from steamed cocoa beans. Seven steaming time intervals for cocoa beans were studied. The results showed that a longer steaming time affects the fatty acids, saturated fatty acids, antioxidants, and proximate in cocoa beans. Steaming time treatment at 45 minutes increased oleic acid, palmitic acid, and antioxidant activity. In addition, reducing free fatty acids represents a quality improvement that meets international Codex Alimentarius standards, offering a competitive advantage in the market. The food industry can adopt this steaming technique to develop snack bars and new products that are healthier and more sustainable by using steaming as an effective processing method in maintaining and increasing the nutritional value of products.

An approach to manufacturing well-being milk chocolate in partial replacement of lecithin by the functional plant-based combination.

Lecithin is constituted of a glycerophospholipid mixture and is abundantly used as an emulsifying agent in various food applications including chocolate production. However, overconsumption of lecithin may create an adverse effect on human health. Thus, this study aims to replace the lecithin with plant-based gums. Different ratios of guar and arabic gum (25%-75%) and their blend (25%-75%) were employed as partial replacement of lecithin. Milk chocolate prepared using 40% guar gum (60GGL [guar gum, lecithin]), 25% arabic gum (75AGL [arabic gum, lecithin]), and a blend of 15 arabic gum and 10 guar gum (65AGGL [arabic gum, guar gum, lecithin]) showed similar rheological behavior as compared to control chocolate (100% lecithin). The fat content of 65AGGL (37.85%) was significantly lower than that of the control sample (43.37%). Rheological behavior exhibited shear-thinning behavior and samples (60GGL-75GGL-80GGL, 65AGL-75AGL, and 65AGGL-75AGGL) showed similar rheological properties as compared to control. The chocolate samples (60GGL and 65AGGL) showed significantly (p < .05) higher hardness values (86.01 and 83.55 N) than the control (79.95 N). As well, gum-added chocolates exhibited higher thermal stability up to 660°C as compared to the control sample. The Fourier transform infrared spectroscopy (FTIR) analysis revealed predominant β-(1 → 4) and β-(1 → 6) glycosidic linkages of the gums and lecithin. Sensory evaluation revealed a comparable score of gum-added milk chocolate in comparison to control samples in terms of taste, texture, color, and overall acceptance. Thus, plant exudate gums could be an excellent alternative to lecithin in milk chocolate, which can enhance the textural properties and shelf life.

Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits.

Cocoa products namely cocoa powder (CP), cocoa butter (CB) and cocoa mass (CM) were selected for their utilization in soft dough biscuits. CP was blended with the refined wheat flour (WF-0, 5, 10 and 15% levels) and rheological and quality characteristics of biscuits were studied. The spread ratio decreased (10.1-8.8), density (0.49-0.52g/cm3) and breaking strength values (1127-1369g force) increased gradually with increase in CP. Combination of GMS and SSL at 0.25% each improved the quality of biscuits at 10% incorporation of CP. Further the biscuit fat (BF) was replaced with CB (0, 25, 50 and 75%). Later the biscuits with CM were prepared by replacing the flour (15%) and BF (0, 25, 50 and 75%). Acceptability of the CM based biscuits was better when compared to CB based biscuits. The total polyphenol content in control biscuits was 55.55mg/100g and was in the range between 81.98 and 102.05mg/100g for cocoa based biscuits. The protein content in cocoa based biscuits was marginally higher than the control biscuit. Though there was a wide variation in the fat content and different fatty acids in raw materials, interestingly, the values varied narrowly in biscuits.

Cocoa butter and replacement in compound coatings and effect on the coatings rheological profile

Cocoa butter is a crucial component in chocolate and compound coatings, significantly influencing their physicochemical properties, which, in turn, affect the viscosity and cooling rate of the coatings. This impact is vital in the formulation and storage of coatings, affecting their flow behavior, texture, and stability. Research has shown that the inclusion of coconut oil as a cocoa butter substitute in chocolate results in a reduction in the chocolates viscosity. This is attributed to the lower viscosity of coconut oil, primarily due to its lauric acid content. This experiment utilized the Brookfield viscometer to measure the viscosity of chocolate. Three representative types of chocolate were selected: milk chocolate, white chocolate, and dark chocolate, all containing the same ingredient: coconut oil. The analysis of the measurement results allows the determination of the viscosity characteristics of chocolate, providing insights into which type of chocolate exhibits the most significant improvement in viscosity due to the presence of coconut oil. Experimental results indicate that milk chocolate with the addition of 4.5% coconut oil exhibits optimal physical characteristics, including gloss, texture, and overall acceptance by participants. In contrast, dark chocolate with coconut oil has higher viscosity and slower cooling rates, requiring more time to complete the coating or product preparation, which may affect production efficiency. White chocolate with coconut oil typically falls between milk chocolate and dark chocolate in terms of viscosity. This study delves deep into the impact of cocoa butter substitutes on various chocolate coatings, offering valuable insights into the application of coconut oil as a cocoa butter alternative in chocolate production.

Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products

AbstractMany parameters are effective in obtaining optimum rheological and sensory properties in chocolate. Lecithin, ammonium phosphatides (AMP), and less commonly glycerol monopalmitate (GMP) are typically used as emulsifiers to achieve the desired viscosity in chocolate. In addition to these emulsifiers, polyglycerol polyricinoleate (PGPR) is used as a complement to regulate the yield value in chocolate. In this review, the properties of these additives, their interactions with each other, and the mechanism of their structural improvement functions in chocolate production are discussed. Depending on the type and amount of emulsifier, adjustments can be made to the flow behavior of molten chocolate, textural, melting character, tempering and tempering index, color and other properties of the chocolate. In addition to the use of emulsifiers, other parameters such as particle size distribution, moisture and fat content should also be taken into account, which can affect all these quality parameters. In this regard, the correct selection of the type of emulsifiers used in chocolate production and their combined usage rates will ensure that the demands of producers and consumers are met.

First report Calonectria hawksworthii as an aetiological agent of fruit rot of cocoa in Brazil

AbstractCacao (Theobroma cacoa L.) is an important tropical fruit tree used in chocolate production. Among the biotic problems interfering with fruit production, phytopathogenic fungi stand out. During a visit to cocoa production areas in the municipality of Medicilândia, Pará, Brazil (Amazon region), we observed cocoa fruits with dark lesions and greyish‐white cottony mycelia growth. In order to determine the aetiological agent's identity, we extracted DNA and amplified part of the TEF‐1α and RBP2 genes and compared them with sequences in GenBank using the BLASTn tool. Based on molecular results and phylogenetic analysis, the isolates were identified as Calonectria hawksworthii. Inoculations in cacao fruits showed symptoms after 6 days and were similar to those collected in the field, confirming the postulates. This study is the first report of Ca. hawksworthii causing cocoa bean rot worldwide.

Implementation of Lean Warehouse to Improve the Performance of Warehouse Activities at PT. ABC

PT. ABC, a company operating in the cocoa product manufacturing industry, faces challenges related to waste during the reception of large spare parts, resulting in extended lead times for receiving goods. To address these issues, it is imperative to conduct an analysis of enhancements in the spare part receiving section within the maintenance warehouse to minimize or eradicate existing waste, thereby ensuring a shorter and more efficient process for receiving spare parts. Lean warehousing, which focuses on identifying and eliminating waste in warehouse operations or processes while reducing the time required to fulfill company requirements, serves as the guiding principle. The potential time reduction achievable by eliminating non-value-added activities is estimated at 26.56 minutes, representing a 23.8% decrease

Cocoa at Work: Materials and Labor in the Making of Global Chocolate

Abstract This article examines two distant workspaces of cocoa: plantations in São Tomé, a small Portuguese colonial island in the African Gulf of Guinea, and a British chocolate factory. In line with commodity-centered histories, it focuses on the diversity of labor systems, with different levels of coercion, working simultaneously to make cocoa and chocolate available to consumers in the industrial cities of Europe and North America. But this article adds to that literature by embracing the challenge of thinking with materials and the ways they produced specific social worlds. Cocoa and chocolate are understood as “thick things” whose physical attributes allowed or restricted different operations and uses and whose characteristics promoted or obstructed particular labor forms and allowed for the stabilization of different modes of rule. When we take the material properties of cocoa seriously, it is possible to see how mass chocolate production was a technological and scientific enterprise conceived to cope with the constraints of cocoa itself, with profound consequences for the labor forms on the plantation and the factory. Materials bound plantation laborers and chocolate scientists to specific technological, economic and political relations and demanded huge investments and much labor to create alternative ones.

PENGARUH ATRIBUT PRODUK TERHADAP KEPUTUSAN PEMBELIAN SUSU PASTEURISASI DI RUMAH SUSU KUD ARGOPURO KECAMATAN KRUCIL KABUPATEN PROBOLINGGO

&lt;p&gt;&lt;em&gt;Indonesia has the opportunity to increase cow's milk production, but the level of milk consumption among Indonesian people is much lower than in neighboring countries. The imbalance of large production quantities with the low market demand can cause price declines. In order not to experience losses, producers must be consumer-oriented. The aims of this study were to analyze the characteristics of consumers of pasteurized milk at the KUD Argopuro Dairy House and to analyze the effect of the attributes of pasteurized milk on consumers. The research method used descriptive analysis to answer the first purpose and conjoint analysis for the second purpose. The number of samples in this study was 96 respondents. Characteristics consumers of pasteurized milk at the KUD Argopuro Dairy House were mostly women, aged 21 until 25 years, with a high school equivalent final education level, dominated by students, with a monthly income of less than Rp500.000. Consumers prefer chocolate-flavored pasteurized milk in 1.000 ml plastic bottles for Rp6.000. Consumers consider is the taste of the milk, the size of the package, the type of packaging, and the price. Suggestions that can be given are to increase the production of chocolate flavored pasteurized milk so that the product sells faster, develop 1.000 ml packaging in plastic bottles so that it is not inferior to competing products, and set a more affordable price for consumers which are students.&lt;/em&gt;&lt;/p&gt;

A review of machine learning applications in Cacao Post-harvest management

Cacao beans play a crucial role in chocolate production, making them a highly relevant crop. The post-harvesting stage of cacao beans, encompassing classification, quality assessment, and fermentation, holds significant importance. With the increasing demand for marketable cacao beans, the need for reliable, accurate, and fast technologies has emerged. This study provides a comprehensive review of machine learning techniques in the post-harvesting stage of cacao beans from 2016 to the present. Analyzing 36 studies, it focuses on classification, quality assessment, and fermentation. The proposed framework includes the application domain, learning algorithms, performance metrics, and reported impacts. Notably, it explores various machine learning applications like classification, quality assessment, and fermentation, highlighting commonly used algorithms like ANN, CNN, and SVM. In terms of performance metrics, GLCM achieved the highest accuracy (99.61%) in cacao classification, ANFIS excelled in quality assessment (99.715%), and k-NN emerged as the most accurate for fermentation. This review serves as a valuable resource for researchers in the cacao bean sector, offering insights into machine learning advancements.

Developmenet of Aromatic Components – Rich Extract Specially for Chocolate Products from Hazelnut Grows Giresun, Türkiye with Supercritical CO2 Extraction

Developmenet of Aromatic Components – Rich Extract Specially for Chocolate Products from Hazelnut Grows Giresun, Türkiye with Supercritical CO2 Extraction

Production of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive

In this study, a new bitter chocolate with functional properties was produced by using different tempering temperatures with different ratios of wolfberry addition and physicochemical, antioxidant, textural and sensory properties of these chocolates were determined. It was observed that fruit ratios on bitter chocolate had a statistically significant (P&lt;0.01) effect on DPPH, ABTS and hardness values, while there was no significant effect on total flavonoid amounts. It was determined that tempering temperature had a significant effect (P&lt;0.01) on pH, reducing sugar, sucrose, total phenolic content (TPC), DPPH, ABTS, total flavonoids (TFC) and hardness values, while it had no significant effect on total dry matter and total sugar values. The rich total phenolic and antioxidant content of the added wolfberry fruit and its substitution for sugar improved the functional properties of the chocolate. As a result of the study, it was possible to introduce a value-added functional product with wolfberry additive to the market, thus pioneering the production of new products as well as the fresh use of the fruit.