Commercial Chocolate Research Articles

Cacao as a Globalised Functional Food: Review on Cardiovascular Effects of Chocolate Consumption

Polyphenols have increasingly been studied for their influence on cardiometabolic health. Since cacao and chocolate can be a rich source of polyphenols, they too have been investigated for their supposed health benefits. In the first part of this paper the history of the food and medicinal uses of the cacao plant was briefly examined. A particular emphasis has been placed on the analysis of the process of transformation of the cacao seed into chocolate, since many of the processing steps involved have important consequences on the final product’s content in polyphenols and flavanols, and hence on the purported beneficial activity of chocolate. This evaluation is also of great importance in interpreting the results of the epidemiological and clinical studies. The relevant literature was surveyed in the second part of the paper, and the results for the consumption of polyphenol-rich chocolate are that it is well correlated to a reduction of the overall cardiovascular risk, and of arterial blood pressure in hypertensive subjects. Less corroborated are the positive effects on vascular endothelial health, on blood lipids and on lipid peroxidation. There are also preliminary but promising results for a positive action on insulin sensitivity, platelet function and inflammation. It remains to be seen whether and how these results can be translated into pragmatic guidelines on the health benefits of the consumption of commercial chocolate bars or products.

Preference mappings for gluten-free chocolate cookies

PurposeThe purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies.Design/methodology/approachChocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability.FindingsThe chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture).Originality/valueCeliac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers.

Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates

Assessment of the flavanol composition of 41 commercial chocolates was by HPLC-DAD. Among individual flavonols ranged from 0.095 to 3.264mgg−1, epicatechin was the predominant flavanol accounting for 32.9%. Contrary to catechin, epicatechin was a reliable predictive value of the polyphenol content. Conversely the percentage of theobromine used as a proxy measure for nonfat cocoa solids (NFCS) was not a good predictor of epicatechin or flavanol content. In a further chiral analysis, the naturally occurring forms of cocoa flavanols, (−)-epicatechin and (+)-catechin, was determined joint the occurrence of (+)-epicatechin and (−)-catechin due to the epimerization reactions produced in chocolate manufacture. (−)-Epicatechin, the most bioactive compound and predominant form accounted of 93%. However, no positive correlation was found with% cocoa solids, the most significant quality parameter.

The total polyphenol content of various commercial cocoa beverages, with and without the addition of cow's milk

The total polyphenol content of various commercial cocoa beverages, with and without the addition of cow's milk

Comparación sensorial del cacao (Theobroma cacao L.) Nacional fino de aroma cultivado en diferentes zonas del Ecuador

La presente investigación tuvo como objetivo comparar el perfil sensorial de muestras de cacao de varias zonas productoras del país. Con este propósito el Laboratorio de Calidad Integral de Cacao y Chocolate de la Estación Experimental Tropical Pichilingue del INIAP, recibió muestras de 11 asociaciones de productores. Un panel de cinco miembros con experiencia en degustación de pasta de cacao (licor) produjo datos para los siguientes componentes del sabor: cacao, acidez, amargor, astringencia, caramelo, floral, frutal, nuez y verde. El análisis comparativo de las muestras se llevó a cabo mediante la prueba no paramétrica de Kruskal & Wallis. El grado de asociación de distintos pares de variables se examinó mediante un análisis correlacional. La relación entre muestras también se exploró mediante el análisis multivariado de componentes principales. Este análisis condujo a la identificación de las variables originales que más aportaron a la varianza de los dos primeros componentes principales. Diferencias estadísticamente significativas entre muestras se detectaron solo para el sabor a cacao. Las correlaciónes más altas se dieron entre las variables frutal y verde, frutal y astringencia, frutal y amargor, y frutal y nuez, la mayoría de signo negativo. Las variables con más aportación a la varianza (35.20%) del primer componente principal fueron frutal, verde y amargor. Acidez, floral y nuez hicieron la mayor aportación al segundo componente principal. La aparente estructuración de dos grupos muestrales en el plano definido sugiere semejanzas y diferencias en su perfil sensorial.

Multivariate Curve Resolution Applied to Hyperspectral Imaging Analysis of Chocolate Samples.

This paper shows the application of Raman and infrared hyperspectral imaging combined with multivariate curve resolution (MCR) to the analysis of the constituents of commercial chocolate samples. The combination of different spectral data pretreatment methods allowed decreasing the high fluorescent Raman signal contribution of whey in the investigated chocolate samples. Using equality constraints during MCR analysis, estimations of the pure spectra of the chocolate sample constituents were improved, as well as their relative contributions and their spatial distribution on the analyzed samples. In addition, unknown constituents could be also resolved. White chocolate constituents resolved from Raman hyperspectral image indicate that, at macro scale, sucrose, lactose, fat, and whey constituents were intermixed in particles. Infrared hyperspectral imaging did not suffer from fluorescence and could be applied for white and milk chocolate. As a conclusion of this study, micro-hyperspectral imaging coupled to the MCR method is confirmed to be an appropriate tool for the direct analysis of the constituents of chocolate samples, and by extension, it is proposed for the analysis of other mixture constituents in commercial food samples.

Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition of d‐limonene

The essential oils obtained from citric fruits have been used as aromatizing agents in various foods. However, the addition of orange essential oil, d‐limonene, to cocoa butter (CB) has been shown to have an influence on its crystallization behavior. The objective of this study was to evaluate the influence of adding d‐limonene at concentrations of 1.5 and 5% w/w on the polymorphic transitions in Brazilian CB and in a commercial cocoa butter equivalent (CBE). X‐ray diffraction (XRD) was used to identify the polymorphic forms in the samples over 27 days of storage at 25°C. The results showed that d‐limonene addition was able to accelerate the polymorphic transition in CB and CBE. The addition of 5% w/w d‐limonene to Brazilian CB accelerated the complete transition from βV to the more stable βVI polymorphic form in only 11 days. Under the same conditions, pure CB remained in βV form and the transition was not completed in CBE samples. The polymorphic transition of CBE samples appeared to be governed by the characteristics of the triacylglycerol (TAG) profile and only intensified with d‐limonene incorporation.Practical applications: d‐Limonene is an essential oil that has been used industrially to give orange flavor in chocolate products. Our results showed that d‐limonene addition to CB and CBE accelerates the polymorphic transition from polymorphic form V to VI in a short period. As the polymorphic form VI is more stable than form V, the addition of d‐limonene to chocolates and the like allows them to keep their melting properties and sensorial quality for long storage periods.Changes of d‐spacing values and Powder X‐ray diffraction patterns of Brazilian cocoa butter and cocoa butter equivalent samples containing 5% d‐limonene stored for 27 days (4 [d4], 11 [d11], 27 [d27] days) at 25°C.

INFLUENCE OF TREE COVER ON DIVERSITY, CARBON SEQUESTRATION AND PRODUCTIVITY OF COCOA SYSTEMS IN THE ECUADORIAN AMAZON

La production de cacao dans la région ama- zonienne de l’Équateur représente une source de revenus importante pour la popu- lation locale. Les systèmes de production de cacao varient entre forêt primaire enrichie, systèmes agroforestiers traditionnels et monoculture. Cette étude vise à évaluer la relation entre diversité spécifique, stocks de carbone, productivité agricole et utilisations potentielles des ressources forestières pour trois modes d’utilisation des terres dans la région amazonienne de l’Équateur : agrofo- resterie à dominante cacaoyère (AF Cacao), monoculture de cacao (Monoculture) etforêt primaire (FP). La connaissance et la quanti- fication des meilleurs compromis entre les différents services écosystémiques liés à la culture du cacao permettent de contri- buer à la conservation des forêts primaires et d’optimiser les revenus des populations locales. La richesse spécifique, la diver- sité bêta, les stocks de carbone (biomasse aérienne et souterraine, nécromasse et sols) et la production de cacao et de bois ont été déterminés pour chaque système de culture sur des parcelles de 1 600 m2 (n = 28). Nos résultats montrent que la diversité bêta, la richesse spécifique et les stocks de carbone sont significativement plus élevés dans les systèmes FP et AF Cacao, tandis que la pro- duction du cacao est 1,5 fois plus élevée en Monoculture que sur les parcelles en AF Cacao. Pour ces deux systèmes, la richesse spécifique, la diversité bêta et les stocks de carbone totaux sont corrélés négativement avec la productivité de cacao. Alors que nos résultats montrent que la monoculture de cacao est plus rentable pour les agriculteurs que l’AF Cacao, un système de rémunération monétaire de la déforestation évitée, basé sur les crédits carbone, pourrait représenter une stratégie viable pour encourager la mise en œuvre de systèmes AF Cacao, lesquels contribueraient aux efforts de conservation et d’atténuation des effets du changement climatique tout en permettant de maintenir une production commerciale de cacao dans la région.

Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were tempered at three different pre-crystallization temperatures (25, 27, and 29°C), using different concentrations (3, 5, and 7%) of two commercial cocoa butter equivalents as well as commercial cocoa butter improver of the chocolate. The nucleation time of the chocolate mass primarly depended on pre-crystallization temperature while the value of maximum torque of chocolate mass were influenced by both, pre-crystallization temperature and concentration of fats. Sensory evaluation revealed that cocoa butter equivalents were acceptable in chocolate formulation without producing a negative impact on the sensory quality, while usage of improver required adjustment of raw formulations or process parameters. The results of the instrumentally measured hardness revealed that addition of cocoa butter improver significantly (p > 0.05) increased hardness of chocolate samples.

Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations.

Cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selected Saccharomyces cerevisiae strains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production.

Influence of quinoa roasting on sensory and physicochemical properties of allergen‐free, gluten‐free cakes

SummaryThe objectives of this study were to determine pasting properties of non‐roasted (NR) and roasted quinoa (RQ) and to investigate the effect of RQ on consumer acceptance and physicochemical properties of an allergen‐free, gluten‐free cake formulation. Quinoa seeds were roasted at 177 °C for 15 (R15), 30 (R30) and 45 min (R45), and flours were analysed for pasting properties. Five cakes including a commercial chocolate cake (CCC) and cakes made with NR and RQ flours were evaluated for preference by fifty panelists. Quality parameters included colour, water activity, moisture content, firmness, weight and height. Peak and final viscosity increased with roasting time. The NR cake had the highest sensory scores for appearance, colour and texture. On flavour and overall acceptability, CCC was the highest. Regarding quality data, CCC, NR and R15 cakes had similar L* values, while CCC had the lowest a*, b*, aw, moisture content and firmness values.

Polyphenol antioxidants in commercial chocolate bars: Is the label accurate?

Polyphenols in cocoa have been shown to be responsible for beneficial health effects, especially in the cardiovascular area. Many people consume their chocolate in the form of bars, readily available in retail stores. The only information that may be useful to the consumer in choosing a healthier bar, with the exception of the nutrients, is the % cocoa solids on the label. We have examined the polyphenols in commercial bars by use of two antioxidant assays and corrected that value for non-fat cocoa solids, the source of the polyphenols in the chocolate. We also separated and analyzed by HPLC the two major monomeric polyphenol antioxidants, epicatechin and catechin. We found a significant and linear relationship between label % cocoa solids and the antioxidant assays as well as the sum of the monomers. Consumers can thus rationally choose chocolate bars based on % cocoa solids on the label.

Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin

Mango seeds are waste agro-industrial by-products produced in large quantities in the tropical countries. Supercritical fluid extraction was used for the extraction of high quality mango seed fat from mango seed wastes. The supercritical fluid extracted mango seed fat (MSF) was blended with palm stearin (PS) at different ratios to obtain cocoa butter replacers (CBRs). A total of 10 blends were formulated and the fatty acid constituents and physico-chemical properties of these blends were analyzed. Four blends of MSF/PS (90/10, 85/15, 80/20 and 75/25) possessed fatty acid constituents, iodine value (41.8 to 42.4g I2/100g fat), saponification value (195.7 to 195.9mg KOH/g fat), acid value (2.4 to 2.9%) and slip melting point (37.7 to 39.9°C) similar to those of commercial cocoa butter. Thus, these blends were considered recommendable as CBRs, due to their fatty acid constituents, iodine value, slip melting point, saponification value, and acid value consistent with cocoa butter.

Cocoa content influences chocolate molecular profile investigated by MALDI-TOF mass spectrometry.

Chocolate authentication is a key aspect of quality control and safety. Matrix-assisted laser desorption ionization time-of flight (MALDI-TOF) mass spectrometry (MS) has been demonstrated to be useful for molecular profiling of cells, tissues, and even food. The present study evaluated if MALDI-TOF MS analysis on low molecular mass profile may classify chocolate samples according to the cocoa content. The molecular profiles of seven processed commercial chocolate samples were compared by using MALDI-TOF MS. Some ions detected exclusively in chocolate samples corresponded to the metabolites of cocoa or other constituents. This method showed the presence of three distinct clusters according to confectionery and sensorial features of the chocolates and was used to establish a mass spectra database. Also, novel chocolate samples were evaluated in order to check the validity of the method and to challenge the database created with the mass spectra of the primary samples. Thus, the method was shown to be reliable for clustering unknown samples into the main chocolate categories. Simple sample preparation of the MALDI-TOF MS approach described will allow the surveillance and monitoring of constituents during the molecular profiling of chocolates.

Poster #M113 THREATENING AND INTRUSIVE LIFE EVENTS AS PRECURSORS TO PSYCHOTIC DISORDERS

The microbiological criteria of commercial cocoa powder are defined in guidelines instituted by the cocoa industry. Twenty-five commercial samples were collected with the aim of assessing the compliance with the microbiological quality guidelines and investigating the occurrence and properties of aerobic Thermoresistant Spores (ThrS). Seventeen samples complied with the guidelines, but one was positive for Salmonella, five for Enterobacteriaceae and two had mould levels just exceeding the maximum admissible level. The treatment of the cocoa powder suspensions from 100 °C to 170 °C for 10 min, revealed the presence of ThrS in 36% of the samples. In total 61 ThrS strains were isolated, of which the majority belonged to the Bacillus subtilis complex (65.6%).Strains resporulation and spore crops inactivation at 110 °C for 5 min showed a wide diversity of heat-resistance capacities. Amplified fragment length polymorphism analysis revealed not only a large intraspecies diversity, but also different clusters of heat-resistant spore-forming strains. The heat-resistance of spores of six B. subtilis complex strains was further examined by determination of their D and z-values.We concluded that B. subtilis complex spores, in particular those from strain M112, were the most heat-resistant and these may survive subsequent preservation treatments, being potentially problematic in food products, such as chocolate milk.

Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats

Supercritical carbon dioxide (SC-CO2) was introduced for obtaining premium grade cocoa butter quality fat from the waste of mango seed kernel (MSK), where the Soxhlet method was also used for the comparison. Six different varieties of MSK were selected to be extracted using SC-CO2 at pressures of 35 and 42.2 MPa, temperatures of 60°C and 72°C, and constant CO2 flow rate at 3.4 ml/min. The total fat contents of MSK varieties ranged from 64 to 135 g/kg at SC-CO2 extraction and from 76 to 137 g/kg at Soxhlet extraction methods. The fatty acid constituents of fat yield of all varieties extracted using SC-CO2 ranged from 6.9% to10.9% palmitic acid, 32.8% to 47.6% stearic acid, 37% to 47.3% oleic acid, and 3.7% to 6.9% linoleic acid. However, the physicochemical properties and fatty acid constituents of SC-CO2 extracted MSK fats were found to be comparable to that of commercial cocoa butter.

Nature conservation in Cross River National Park, south-east Nigeria: promoting collaboration between local people and conservation authorities

In most developing countries, there has been a long-standing conflict between nature conservation and local demands for natural resources. This paper reports a study on the preference of local people for different incentives that could help increase local support for nature conservation. It also explores the possibilities for designing a sustainable incentive strategy. Data were obtained from personal interviews conducted with community members around the Okwangwo Division of the Cross River National Park in south-east Nigeria, and were analysed using a multinomial logit model. The results showed that skill development was the most preferred incentive, followed by community forestry. The gathering of non-timber forest products under the supervision of national park officials was least preferred. The local people's preferences were influenced by factors such as education, extraction of bush mangoes, membership of environmental group, farmland size, income from non-timber forest products, ownership of commercial cocoa farms and gender. We conclude that an incentive-based strategy for nature conservation will be more effective if local people are more involved in negotiations regarding the incentive that are being offered. The findings from this study could assist nature conservation managers in designing a more acceptable and effective nature conservation strategy.

Applicability of a real-time PCR system to verify labelling compliance of nut allergens in chocolates

Background Chocolate is probably one of the most appreciated food products all over the world. However, for allergic individuals to tree nut ingredients, the enjoyment of a simple milk or black chocolate is denied owing to the excessive use of precautionary labelling practiced by the food industry. Thus, it is of utmost importance the development of accurate analytical methodologies to verify labelling compliance and to contribute for a better control of cross-contamination occurrences during food processing. This work intended to demonstrate the applicability of real-time polymerase chain reaction (PCR) to detect and quantify hazelnut in commercial chocolates.

Assessment of variation in methods to determine reported iron content of nutrition labels of commercial dark chocolate bars

ObjectiveTo assess variation in methods used by industry for determining iron content in dark chocolate bars to provide information for nutrition labeling.MethodsTen brands of dark chocolate bars (70–85% cocoa solids) were purchased from vendors on the US Pacific Coast (San Francisco, California to Victoria, BC). Reported values for iron content (%DV), controlled for serving size, were assessed. Producers were contacted to confirm specific analytical methods or other data utilized for product nutrition labels.ResultsFor the chocolate bars assessed, reported iron content ranged from 4–39 %DV (Mode = 10, SD = 11.7). Label values for iron content were obtained by the following methods: 2 producers used USDA Nutrient Laboratories databases, 4 used analytical testing, 1 was exempt from labeling, 3 did not provide test methods.ConclusionIron, a class II nutrient, is required by FDA to be listed as a percentage of the 18mg daily value (%DV). There is a high level of variability in how dark chocolate producers obtain data for product nutrition labels. This highlights a need for standardized methods to determine iron content for labeling dark chocolate bars. As a result of this analysis, we plan to perform and compare several accepted methods for determining the iron content in dark chocolate bars. Data will be compared to nutrition labels to assess any true variation of iron content in dark chocolate bars.Grant Funding Source: Center for Student Research Bastyr University

Hypercholesterolemia and hepatic steatosis in mice fed on low-cost high-fat diet

To verify whether high-fat diet prepared from commercial diet plus chocolate, roasted peanuts and corn cookies induces hypercholesterolemia in mice and whether there is any hepatic involvement in this type of animal testing. Swiss mice received a high-fat diet for 15 and 30 days; plasma cholesterol, triglycerides and glucose rates were determined. Hepatic impairment was evaluated by histopathological analysis. Cholesterol levels increased 43% in animals treated with high-fat diet for 30 days. Further, histopathological analysis revealed that treatment of animals for 15 and 30 days produced hepatic steatosis and steatohepatitis, respectively. Experimental model is suitable for assessing the action of anti-hypercholesterolemia and the treatment of steatohepatitis.