Chocolate Products Research Articles

Extending the Theory of Planned Behavior to Examine Factors Influencing Intention to Purchase Halal Chocolate Among Malaysian Muslims

Manuscript type: Research paper Research aims: The purpose of this study is to examine factors influencing intention to purchase halal chocolate among Muslim consumers in Malaysia by extending the classical Theory of Planned Behaviour (TPB). This study specifically investigates the influence of attitude, subjective norms, perceived behavioural control, halal knowledge, habit, and religiosity on the intention to purchase halal chocolate. Design/Methodology/Approach: A total of 252 valid responses were obtained through convenience sampling and analysed using SmartPLS 4.0. Research findings: The results indicate that attitude, subjective norms, and religiosity are the factors that influence purchase intention for halal chocolate, while perceived behavioural control, halal knowledge, and habit do not. Subjective norms have the strongest influence on purchase intention for halal chocolate, followed by attitude. Theoretical contribution/Originality: The findings contribute to the growing literature on halal food and consumer behaviour. In particular, the study provides empirical evidence on the importance of attitudes, subjective norms, and religiosity in influencing purchase intentions for halal chocolate. Practitioner/Policy implications: This study could serve as a basis for halal chocolate manufacturers, retailers, exporters, and importers to better understand Malaysian Muslim customers and the factors that drive them to purchase halal chocolate. Furthermore, the government and related agencies, such as the Malaysian Cocoa Board (MCB), could devise strategies to re-establish and strengthen the country’s cocoa industry, allowing Malaysia to reclaim its position as the world’s leading cocoa producer. Research limitation/Implication: This study includes six variables that influence halal chocolate purchase intention. Future studies could include other internal and external factors influencing purchase intention, such as the role of the halal certification logo

Determinant of Extension Agent’s Skills Towards Work Performance As Perceived By Productive Cocoa Farmers In Malaysia

Work performance refers to the outcome or behaviour exhibited by extension agents (EA) to perform certain job activities over a specific period. Using Transfer of Technology (ToT) and Human Resources Development (HRD) competencies, the work performance (WP) of EAs was assessed. This research aimed to determine which skills, contribute the most towards WP of EAs perceived by productive cocoa farmers (PCF) in Malaysia and determine the most performed EA between areas. This study derived from the Iceberg Model of competencies and employed quantitative methods with a well-structured questionnaire. A sample of 353 and 315 PCFs, for the Peninsular and East Malaysia, respectively, who have attended two training programs exposed by EA and have cultivated cocoa for five to seven years. The respondents were chosen through a multi-stage sampling method. Descriptive and multiple regression analyses were used. The results revealed that social, leadership, technical, and decision-making support skills from Peninsular Malaysia have significantly contributed to the WP. Social skill is the factor that contributes the most to the WP of EA in Peninsular Malaysia. For East Malaysia, only three skills, namely, decision-making support, technical, and leadership skills contributed to WP significantly. Decision-making support skill is the highest contributing skill to WP of EA in East Malaysia. Then, the EA in Peninsular Malaysia performed better than Eastern Malaysia because the R2 value for Peninsular Malaysia is greater than the of Eastern Malaysia, which is 0.637 and 0.521, respectively. In conclusion, MCB agency may focus on relevant skills by area to improve the WP of their EA.

Study of Digital Marketing Strategy: Case Study of SMEs in Cocoa Product Industry in West Sulawesi Province

The purpose of this research is to examine digital marketing strategies for processed cocoa products, a leading commodity in West Sulawesi province, Indonesia. The goal is to facilitate access to the global market through the application of digital marketing strategies, offering solutions for cocoa product entrepreneurs in West Sulawesi province to reach a wider audience. The study was conducted in West Sulawesi province, Indonesia, with 94 respondents from cocoa-processed product SMEs actively utilizing digital media as a marketing tool. Quantitative methods were employed, and data were collected through a survey questionnaire, which was then analyzed using structural equation modeling (SEM). The respondents were affiliated with businesses fostered by the West Sulawesi Cooperatives and SMEs Office. The results indicated that the adoption of e-commerce by Cocoa Product SMEs is an alternative solution for implementing sustainable digital marketing strategies. The findings from this study can serve as valuable input for SMEs producing processed cocoa products, enabling them to maximize the use of e-commerce to enter the global market.

Development, bioactive and sensory analysis of the honey-filled chocolate pralines infused with ground ivy (Glechoma hederacea L.) extract

Chocolate is consumed largely worldwide and it is known as one of the most craved foods. The market of chocolate products is growing steadily and is expected to continue to grow in the coming years. The aim of the present study was to formulate chocolate pralines with enriched sensory and bioactive attributes by incorporating different types of honey (false indigo, buckwheat, rapeseed, mandarin and sage) and ground ivy (Glechoma hederacea L.) extract as ingredients of the filler. The honey samples were subjected to physico-chemical analysis, sugar analysis using the HPLC-RID methodology, as well as to evaluation of antioxidant capacity. The bioactive and sensory properties and sugar composition of the formulated pralines were determined. Bioactive characterization included the determination of phenolic profile by HPLC-PAD methodology. Buckwheat honey showed the most pronounced antioxidant capacity with the value of 3.21 and 2.06 µmol Trolox/g dmb, determined by ABTS and DPPH assays, respectively, while the lowest values were measured for mandarin honey (0.41 and 0.32 µmol Trolox/g dmb). Specific bioactive compounds of cocoa: epicatechin, theobromine and caffeine, were detected in all formulated chocolate pralines, as well as the most predominant phenolic compounds of ground ivy: chlorogenic, caffeic, rosmarinic acid and rutin. Such enriched bioactive composition contributed to the pronounced antioxidant capacity of chocolate pralines. Finally, chocolate pralines prepared with mandarin honey were sensory evaluated as the sweetest and gained the highest scores for the overall acceptability.

LITERACY OF THE APPLICATION OF THE TRIKON STRATEGY (CONTINUOUS, CONVERGENT AND CONCENTRIC) IN THE INNOVATION OF CHOCOLATE PRODUCT VARIANTS OF FARMER GROUPS IN GUNUNGKIDUL

Situation analysis The chocolate farmer group is located in Nglegi Hamlet RT 09 RW 03 Nglegi Patuk, Gunungkidul Regency, Yogyakarta Special Region 55561. This group has natural potential and chocolate agricultural products are quite good in Gunungkidul. The products of this chocolate farmer group are processed from the basic ingredients of chocolate, because one village is almost 50% planted with chocolate trees which are the specialty of this village. The processed products produced include coffee powder, chocolate rengginang, and chocolate bananas. The main obstacle felt by the chocolate farmer group is how to make new products that are competitive and weak graphic design so that product visualization becomes an obstacle in imagining the shape of new products and the right packaging. Solutions are needed literacy in the application of the TRIKON strategy so that formalization, intervention, and value integration in product and business development continue to run continuously because this is the hope of all members of the Chocolate Farmers Group. This service program runs according to plan and has a significant impact on understanding the literacy of packaging innovation based on 3 N (niteni, nirokke, nambahi) and visualizing the type of packaging that has local wisdom value. In addition, the main obstacle of how to determine new competitive products can be overcome by understanding the TRIKON strategy well. Literacy The application of the TRIKON Strategy (continuous, convergent and concentric) in the innovation of Farmers Group chocolate product variants is expected to be able to be applied in the face of a constantly evolving environment of volatility, uncertainty, complexity, and ambiguity.

Influence of Components of Palm Oil on the Character of Metabolism in the Human Body

Introduction: Demand for vegetable oils is currently growing worldwide and palm oil is a significant contributor to the global supply of edible oils. Over the past few decades, there has been a growing public concern about the significant interaction between health and nutrition and palm oil (PO) in particular.Purpose: The purpose of the research is to analyze the influence of PO components on the nature of metabolism in the human body and the development of pathological conditions.Materials and Methods: The search for literature on the problem over the past 105 years was carried out in the databases of the RSCI, Google Scholar, ResearchGate, PubMed using keywords and phrases: «palm oil», «human health», «diabetes», «obesity», «cardiovascular disease», «oncology», «baby food».Results: General information about PO in the food industry is given. Despite the good quality of palm kernel oil and its beneficial properties, the food industry requires another product – light-colored PO. This implies its mandatory cleaning by chemical treatment (alkali or acid) or physical methods. Deodorized PO, low in impurities and highly bleached, is considered a high quality product for the food industry. It contains 50% saturated fatty acids (palmitic, stearic, 40% monounsaturated (oleic) and 10% polyunsaturated fatty acids (linoleic). In 2022, PO produced 76,039 million metric tons or 36% of the total amount of all oils produced in world. The use of refined PO in the food industry is growing exponentially due to its consumer properties of this product: texture, aroma and neutral taste. Different fractions of PO are used in different ways in the food industry.Palm olein is used for frying and in the production of margarines, spreads, mayonnaise, vegetable cream ice cream Palm stearin is a component of confectionery fats and is used for the production of bakery products, sweets, cakes, cheese, chips, chocolate, cookies, crackers, donuts, frozen meals, instant noodles, popcorn, salad dressings, snacks, soups.Clinical and experimental studies in recent years indicate that PO can cause the development of insulin resistance (type 2 diabetes mellitus (DM-2)) and metabolic disorders, including obesity, coronary heart disease, stroke, and various cancers. Therefore, a number of US and EU dietary guidelines aim to limit the consumption of PO in foods. However, the data of epidemiological studies conducted in various countries of the world are quite contradictory. This suggests that the assessment of the impact of PO on health must first of all take into account ethnogenetic characteristics, as well as national food traditions. Russian scientists and foreign scientists, based on the results of clinical studies, conclude that PO, as a fatty component of infant formulas, negatively affects Са2+ metabolism in the intestines of infants. Therefore, the use of PO as a component of breast milk substitutes in infant formulas should be limited and other components should be used, in particular formulas with β-palmitate or milk fat.Conclusion: General information about PO in the food industry is given. The role of PO and palmitic acid in the development of obesity and DM-2, in the development of cardiovascular diseases, and also in the occurrence of oncological diseases is shown. The possibilities of using PO in baby food are characterized. The opinion of Belarusian and Russian scientists on the impact of PO on human health is given.

Analysis of Cocoa Bean Inventory Control with Continuous (Q) and Periodic (P) Review System Methods at Majapahit Chocolate Factory

Majapahit Chocolate Factory is one of the manufacturing industries that processes cocoa beans into various chocolate products called Majapahit Chocolate. In the production process, Majapahit Chocolate Factory has not controlled raw material inventory efficiently using any method so there is still a frequent mismatch between the amount of inventory and production needs. The higher the amount of inventory, the higher the inventory costs incurred. Based on these problems, this study aims to determine the control of cocoa bean inventory to minimize the total cost of inventory at the Majapahit Chocolate Factory. The results showed that the most minimal total inventory cost was the Continuous Review System method of IDR303,863,596.70 with a savings of 1% from the Periodic Review System method and 4% from the company method. After forecasting the need for raw materials for January-December 2023 using the Weighted Moving Average method, the total demand for cocoa beans during the 2023 period is 61752 kg. Meanwhile, the size of the order quantity is 5739 kg and the reorder point is 8234 kg, so the total inventory cost required in January-December 2023 is IDR1,278,081,375.44.

Blend of guar/acacia gum as a partial substitute of lecithin in white chocolate: Optimization, characterization, and shelf-life evaluation

Lecithin is potentially used in various food applications due to its emulsifying and stabilizing properties. However, overconsumption of lecithin may cause several diseases and side effects in the human body. Therefore, in this study, we used a blend of guar and acacia gums as a partial replacement for lecithin in white chocolate. Different concentrations of the blend (25–75 %) were used to replace lecithin and white chocolate containing 75 % lecithin, 15 % acacia gum and 10 % guar gum blend (75GAGL) exhibited comparable rheological properties as compared to the control sample. Consequently, the selected sample was characterized using different analytical techniques. FTIR results showed a similar peak of various functional groups of sugars, proteins, and uronic acids for 75GAGL and control samples. Physicochemical analysis and shelf-life evaluation were conducted during the 150-day storage period. Lower fat content (41.64 ± 1.23 %) and highest protein content (5.41 ± 0.08 %) were observed for the 75AGGL sample as compared to the control on the 0th day and a non-significant difference was shown on the 150th day. Overall, physicochemical data revealed minor changes in the nutritional aspects for both control and 75GAGL samples. DSC and TGA data proved that 75GAGL and the control sample have similar heat stability (melting point) and the peak was observed at 36.93 °C for 75GAGL and 37.11 °C for control. The addition of gum blend in chocolate 75GAGL (9985 g force in 2.24 Sec) displayed similar hardness as compared to the control sample (12,448 g force in 2.68 Sec). Results of texture analysis for 5AGGL and control samples exposed similar hardness values. Furthermore, the color assessment showed a non-significant difference in color values of both chocolates during 150 days of storage. 75AGGL received comparable scores to the control sample during sensory analysis. Overall, it could be proven that plant-derived gums can be effectively used for the partial replacement of lecithin for white chocolate production with desirable textural and sensory properties.

A synchrotron X-ray scattering study of the crystallization behavior of mixtures of confectionary triacylglycerides: Effect of chemical composition and shear on polymorphism and kinetics

Cocoa butter equivalents (CBE) are mixtures of triglycerides from multiple sources (e.g., sunflower oil, mango kernel and sal), which resemble cocoa butter (CB) in both physical and chemical properties. Despite being widely used to replace CB in chocolate products, the crystallization behavior of many CBEs is still poorly understood. The aim of this work was to develop a fundamental understanding, at the molecular level, of the crystallization behavior of selected CBEs, and compare it with that of CB. Chromatography was used to determine the composition of CBEs, in terms of fatty acids and triacylglycerides (TAGs), while their thermodynamic behavior and crystallization kinetics were studied using polarized microscopy, differential calorimetry and three different synchrotron X-ray scattering setups. CBEs of different origin and chemical composition (e.g., different ratios of the main CB TAGs, namely POP, SOS and POS) crystallized in different polymorphs and with different kinetics of nucleation, growth and polymorphic transformation. SOS rich CBEs presented showed more polymorphs than CB and POP rich samples; whereas, CBEs with high concentration of POP showed slow kinetic of polymorphic transformation towards the stable β(3L) form.Additionally, it was observed that the presence of small amounts (<1% w/w) of specific TAGs, such as OOO, PPP or SSS, could significantly affect the crystallization behavior of CBEs and CBs in terms of kinetics of polymorphic transformation and number of phases detected (multiple high melting β(2L) polymorphs were identified in all samples studied). Finally, it was found that, regardless of the CBE composition, the presence of shear could promote the formation of stable β polymorphs over metastable β’ and γ forms, and reduced the size of the crystal agglomerates formed due to increased secondary nucleation.

Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy

Three different cocoa butter polymorphs have been determined by X-ray diffraction (XRD) and terahertz spectroscopy in the range of 0–11 THz. Specific procedures to produce different types of crystallization were detailed. The results from XRD analysis showed that the three polymorphic forms of cocoa butter were α, β′ (III), and β (V) forms. Terahertz spectroscopy showed different features according to different types of crystallization forms. An observable sharp peak at 6.80 THz can be detected from β (V) type and original samples, whilst α type presented the broad peak at this frequency, respectively. Peaks at 4.25 THz and 5.21 THz were detected in β type (V) form, whilst no noticeable peaks were observed from other samples at those frequencies. This study innovatively showed a great potential to apply terahertz spectroscopy to control the tempering during chocolate manufacturing.

Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

Pengaruh Faktor Sikap, Gaya Hidup, Budaya, Kelompok Acuan, Media Terhadap Keputusan Pembelian Konsumen Cokelat Premium Di Won.dis Cokelat

UMKM Won.dis Cokelat has a wide range of processed chocolate products with a variety of flavors making the majority of consumers Won.dis Cokelat prefer to buy the highest selling or best-selling products. The premium chocolate variant is a product with little sales. By looking at the small sales, companies need to pay attention to what factors influence consumers' decisions in making purchases of Premium Chocolate products. The purpose of this research was to determine the factors that influence consumers in making purchase decisions on Premium Chocolate products. The method used is a quantitative research method with a case study approach. The sampling method used a nonprobability sampling method with accidental sampling technique. The number of samples used in this study was 100 respondents. The data sources used are primary data and secondary data. Data collection techniques use interviews and questionnaires. The analytical techniques used are descriptive analysis and logistic regression analysis. The Result showed that: 1) variables of attitude, lifestyle, culture, reference groups and media influence together on the purchase decision of Premium Chocolate products at UMKM Won.dis Cokelat. 2) variables of attitude, lifestyle and media partially affect the purchasing decision of Premium Chocolate products at UMKM Won.dis Cokelat.

Assessing functional impulsivity using functional near-infrared spectroscopy.

In neuromarketing, a recently developing, inter-disciplinary field combining neuroscience and marketing, neurophysiological responses have been applied to understand consumers' behaviors. While many studies have focused on explicit attitudes, few have targeted implicit aspects. To explore the possibility of measuring implicit desire for a product, we focused on functional impulsivity related to obtaining a product as a reward and devised a product-rewarded traffic light task (PRTLT). The PRTLT requires participants to take risks under time pressure in order for them to maximize rewards in the form of commercial products, with the brand of products being an independent variable. Thus, we explored the feasibility of applying a PRTLT in a neuromarketing context to implicitly differentiate between the perceived value of products and supported our data with neurophysiological evidence obtained using fNIRS to concurrently monitor cortical activation. Thirty healthy students were asked to perform the PRTLT. We compared participants' functional impulsivity toward two different chocolate products that had obviously different values. Along with their behavioral responses, participants' cerebral hemodynamic responses during the PRTLT were measured using fNIRS covering the lateral prefrontal cortices and the neighboring regions. We conducted adaptive general linear model (GLM) analysis for hemodynamic responses. First, we identified the regions involved in the PRTLT. Second, we compared activation patterns between expensive and inexpensive conditions. Behavioral analysis confirmed that the expensive condition trended toward producing a higher PRTLT score than did the inexpensive condition. fNIRS neuroimaging analysis showed task-derived activation in the bilateral dorsolateral prefrontal cortex (DLPFC) and frontopolar cortex (FPC). Moreover, we found significant differences between expensive and inexpensive conditions in the cortical activations in the FPC and the left-DLPFC. These results imply that the two products evoked different functional impulsivity, and the hemodynamic responses reflect that. Thus, we concluded that it is possible to observe differences in demand for products using a PRTLT that evokes functional impulsivity. The current study presents a new possibility in neuromarketing research of observing differences between consumers' covert attitudes toward commercially available products, possibly providing a neural basis related to hidden needs for some products.

Cacao (Theobroma cacao) Production Forecasting in Lampung Province with the Double Exponential Smoothing Method

Cacao (Theobroma cacao) is one of the Indonesian plantation commodities which can be processed into cacao and chocolate products which contain natural antioxidants. In Lampung, the cacao commodity is very superior because every year it has significantly increased and cocoa production is one of the plantation commodities that has contributed to the export development of Lampung Province. In this case, forecasting can be used to estimate that cacao production will always experience an increase or decrease. Another function is to provide information for farmers and the government. Forecasting uses the Double Exponential Smoothing method because the technique is suitable for forecasting with trend patterns and for the long term. The results and discussion of this research is that cacao production has increased in forecasting for 10 years with good MAPE criteria, namely 10.81484. From the discussion above, forecasting cocoa production using the Exponential Smoothing method, namely the Double Exponential Smoothing technique assisted by R software, is suitable for use because it produces good forecasts and a low forecasting accuracy value.

Penyuluhan Pemanfaatan Lemak Kakao untuk Pembuatan Sabun Padat

Cocoa butter is a by-product in the production process of chocolate bars and chocolate powder. In Bloro Village, Nita District, Sikka Regency, cocoa butter is produced in quite significant quantities, considering that Bloro Village is one of the largest cocoa producers in Sikka. The "Plea Puli" farming group in the village manages a production house known as "Plea Puli Chocolate House." The main objective of this research is to use cocoa butter produced from the chocolate production process as a basic ingredient for making bar soap. Soap is a chemical compound made through the reaction between fat or oil and alkali (usually sodium hydroxide). This soap has emulsifying properties that allow it to bind with dirt and oil on the skin, which can then be washed away. Therefore, the cocoa butter produced from the chocolate production process can be an absorbing soap-making base material. By using these tallow cocoa stalks to make soap, we can create added value for chocolate by-products, which have been considered waste. Apart from that, this can also make a real contribution to local economic development by helping to increase the income of cocoa farmers and encouraging the growth of the Plea Puli Farmers Group.

Genotypic variation in cadmium uptake and accumulation among fine-aroma cacao genotypes from northern Peru: a model hydroponic culture study

ABSTRACT The regulation established by the European Union regarding cadmium (Cd) is hindering the global trade of cocoa and cocoa products. The objective was to investigate the variation in Cd uptake and accumulation in plants of five genotypes of ‘fine-aroma’ cocoa grown under hydroponic conditions with the addition of 20 µmol of CdCl2. Our results showed that Cd uptake, translocation, and accumulation at leaf and root tissue levels varied significantly among genotypes. Cd accumulation in the root system was manifested after 24 h of cultivation exposed to Cd, with concentrations ranging from 72.40 mg kg−1 and 112.24 mg kg−1. Polynomial analysis showed a clear relationship between Cd accumulation and plant exposure time. It was observed the INDES 38 genotype is the most promising for future breeding programs because despite high Cd accumulation in its roots (156.75 ± 0.90 mg kg−1), the amount of metal transferred to leaves was low.

Investigation of a monophasic Salmonella Typhimurium outbreak linked to chocolate products as part of wider international outbreak: A matched case–control study, Ireland, 2022

AbstractBackgroundIn March 2022, an outbreak investigation was initiated in Ireland after identifying a cluster of monophasic Salmonella Typhimurium cases, affecting primarily small children. Microbiological investigations revealed that the cluster was part of a wider international outbreak.MethodsA total of 18 Irish outbreak cases were identified. We undertook a matched case–control study using the case–case method to determine if exposure to the implicated products was associated with illness.ResultsIn univariable analysis, the highest odds of disease due to monophasic S. Typhimurium versus other gastrointestinal disease were obtained for a chocolate Product A of Brand A [matched odds ratio (mOR) = 7.77, 95% confidence intervals (CI): 0.89–67.20]. When grouping the implicated products in a composite variable, the odds of disease due to monophasic S. Typhimurium versus other gastrointestinal disease were 10.5 times higher with a consumption of at least one of the implicated products [mOR = 10.50, 95% CI: 1.24–88.60, p = 0.031].ConclusionThis analytical study supported the internationally generated hypothesis which led to the implementation of control measures. Owing to the high levels of chocolate purchasing with Easter approaching, early outbreak identification and involvement in the internationally coordinated investigation was essential to an efficient response and to minimise the risk of further harm to a particularly vulnerable population group.

Review on the Biological and Bioactive components of Cocoa (Theobroma Cacao). Insight on Food, Health and Nutrition

Cocoa (&lt;i&gt;Theobroma cacao&lt;/i&gt;) is a well-known tropical plant extensively cultivated for its beans, which are the primary raw material for chocolate production. This article aims to comprehensively review and analyze the bioactive compounds present in cocoa and their corresponding biological activities, highlighting their potential implications for human health. A systematic literature review was conducted to gather relevant research articles and reviews related to the bioactive compounds of cocoa and their biological activities. The databases used for the search included PubMed, Scopus, and Google Scholar, with keywords such as "cocoa bioactive compounds," "flavonoids," "theobromine," "antioxidant activity," and "cardiovascular health" used for data retrieval. The analysis revealed that cocoa is rich in bioactive compounds, such as flavonoids (e.g., catechins, epicatechins), methylxanthines (e.g., theobromine, caffeine), and polyphenols. These bioactive compounds have been associated with various biological activities, including potent antioxidant effects, anti-inflammatory properties, and vasodilation, which may positively influence cardiovascular health. The consumption of cocoa and its bioactive compounds may offer several health benefits due to their antioxidant, anti-inflammatory, and cardiovascular-protective properties. However, further research is necessary to fully understand the mechanisms of action and to determine appropriate dosage recommendations for harnessing the potential health benefits of cocoa.

Utilization of mango seed oil as a cocoa butter replacer for the development of innovative chocolate

ABSTRACT Chocolate is the most popular food type and flavor in this world. The key ingredient in many chocolate products is cocoa butter due to its unique fatty acid profile. Due to the expensive nature of cocoa butter, it has stimulated extensive research for fats that are cheaper and more easily available and can be used as cocoa butter substitutes. The mango (Mangifera indica) is known as the king of fruit due to its rich nutritive profile. The major parts of mango fruit are peel, pulp, and seed. Mango seed is usually discarded as waste which is a source of edible oil (7–12%). The current study was designed to produce chocolate with mango seed oil as a cocoa butter replacer. Mango seed oil was extracted using the soxhlet apparatus and its physiochemical properties were evaluated. Extracted oil was used in chocolate preparation with different proportions (0%, 30%, 70%, and 100%). Furthermore, chocolate was subjected to explore the effect of storage (21days) on product quality and sensory with 7days interval. Current results show that mango seed oil has a valuable fat profile containing palmitic acid (C16:0) 26%, stearic acid (C18:0) 36%, and oleic acid (C18:2) 33%. Moreover, innovative chocolate showed higher antioxidant activity as compared to control in different storage intervals. In addition, chocolate prepared with different proportions of mango seed oil showed higher sensory scores as compared to the control sample. The findings suggest that mango seed oil can replace cocoa butter in chocolate and reduce/manage mango seed waste to improve its antioxidant activity and nutritional value.

Determination of 3 monochloropropane-1,2-diol (3-MCPD) level in chocolate: A probabilistic health risk assessment for Iranian consumers

Chloropropanols such as 3 monochloropropane-1,2-diol (3-MCPD) are potentially carcinogenic and/or genotoxic processing contaminants that are formed during chocolate production. Considering its toxicological properties, the present study assessed the potential risk posed by oral exposure to 3-MCPD via chocolate consumption to Iranian consumers. Samples from nine brands of chocolate (domestic and imported) were collected from retail markets in Iran. The suspected carcinogen 3-MCPD was quantified by chromatography-mass spectrometry (GC-MS). Our findings showed statistically significant associations between 3-MCPD level and the type of chocolate (in terms of cocoa percentage). Hazard Indices (HIs) in the probabilistic method were < 1 and therefore no risk for consumers’ health via consumption of such samples based on the calculated non-carcinogeic scenario is found. The estimated margin of exposure (MOEs) at the 50th, 80th, and 95th percentiles for the imported and domestic samples with < 70% cocoa, indicated de minimis public health concern. MOEs, on the other hand, estimated for domestic chocolates with > 80% cocoa (i.e. dark chocolate) at the same three percentiles raised concern. It is possible that manufacturing processes play an important role regarding contamination with 3-MCPD as a heat- and process-induced by-products, especially to chocolate preparations.