Dark Chocolate Research Articles

Effects of sacha inchi (Plukenetia volubilis) oil on the fatty acid profile, total polyphenols, antioxidant activity and sensory acceptability of dark chocolate granola bar

Sacha inchi (Plukenetia volubilis) oil is rich in polyunsaturated fatty acids (PUFAs) and antioxidants, providing essential health benefits to humans. Dark chocolate granola bar formulations enriched with sacha inchi oil were developed. In this study, sacha inchi oil (SIO) was added to a dark chocolate granola bar (DCGB) to replace butter at different percentages (0-10%). Four DCGB formulations were developed as follows: 0SIODCGB without sacha inchi oil (0%), which was used as a control sample, 2.5SIODCGB enriched with 2.5% SIO, 5SIODCGB enriched with 5% SIO, and 10SIODCGB enriched with 10% SIO. Next, the effect of SIO on the fatty acid profile, total polyphenols, antioxidant activity and sensory evaluation of DCGB were determined. The result showed that 10SIODCGB had the highest (p<0.05) amount of PUFAs (28.14%) compared to 0SIODCGB (9.54%), 2.5SIODCGB (15.13%) and 5SIODCGB (25.32%). This study also showed that the total polyphenols and antioxidant activity of DCGB enriched with SIO formulations (2.5SIODCGB, 5SIODCGB and 10SIODCGB) were significantly higher (p<0.05) than the 0SIODCGB. Regarding correlation, TPC and ferric reducing antioxidant power (FRAP) of the DCGB enriched with SIO were strongly related (r = 0.972). Meanwhile, the scores for sensory attributes of all DGCB formulations were similar (p>0.05). Therefore, the enrichment of sacha inchi oil increased the polyunsaturated fatty acids, polyphenols and antioxidant activity in the formulated dark chocolate granola bar with well-accepted by consumers.

Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses

Roasted carob pulp (Ceratonia siliqua) is a cocoa substitute known for its faint cocoa-like resemblance. However, the cocoa-carob flavour gap remains poorly uncharacterised. This study aimed to elucidate the sensory and molecular aspects of this flavour gap in a 70 % dark chocolate formulation via a two-pronged instrumental-sensorial approach. Descriptive Sensory Analysis (DSA) revealed carob-based chocolate was significantly sweeter, less sour and astringent than conventional dark chocolate due to the high total sugar content (45–50 % DM; HPLC/RID), low titratable acidity and tannin content, respectively. As for aroma, a distinct, albeit weak, cocoa-like aroma was present in carob-based chocolate. HS-SPME-GC-MS/FID revealed this was attributed to branched-chain Strecker aldehyde generation during roasting (2-methylbutanal, 1.17 μg/g; 3-methylbutanal, 2.89 μg/g). Notably, there was a distinct lack of alkylpyrazines. Additionally, a distinct woody, tree bark-like odour was uniquely associated with carob-based chocolates. This was due to furfural generation during roasting (2.33 μg/g). In conclusion, the aroma and taste gap between cocoa and carob was successfully characterised in this study. These findings substantiate the potential of carob application in chocolate manufacturing, thus empowering confectioners to make evidence-based decisions when evaluating cocoa substitutes.

Neuronal correlates of basic taste perception and hedonic evaluation using functional Near-Infrared Spectroscopy (fNIRS)

Sensory evaluation combined with neuromarketing is expected to improve the understanding of consumer behavior during food tasting. In this study, we used functional near-infrared spectroscopy (fNIRS) to monitor neuronal activation in the prefrontal cortex in response to basic tastes (sweet and bitter) and hedonically different chocolates (whole-milk chocolate and dark chocolate) in 34 healthy consumers. Sweet and bitter tastes tend to elicit decreased and increased neuronal activity, respectively. However, no significant differences in neuronal activation related to different sensitivities to basic tastes were observed. Regarding hedonic neuronal reactions, we detected a significant difference in brain activity between Likers and Dislikers for both chocolates, but the results were inconsistent between the two chocolates. Due to the small sample size, generalizing our results is critical, but these findings suggest that fNIRS could potentially be applied to predict consumer preferences for food, necessitating further research with larger sample sizes.

Effectiveness of Dry Cleaning Treatments for Removing Milk Chocolate from Valve/Pipe Assemblies and Pilot-scale Chocolate Processing Equipment

Dark chocolate produced on equipment used to manufacture milk chocolate can contain milk due to cross-contact. This study evaluated the use of dry cleaning methods for removing milk chocolate residue from a butterfly or ball valve attached to a stainless steel pipe and from pilot-scale equipment used in chocolate manufacture. Milk-free dark chocolate (40 °C) was pumped through a milk chocolate-contaminated valve/pipe assembly after no cleaning, use of a pig purging treatment, or a 40 °C cocoa butter flush. Dark chocolate samples were collected at 7-sec intervals. Treatments investigated for the removal of residual milk chocolate from a conche and a ball mill included no cleaning, a 40 °C cocoa butter rinse, and wet cleaning. After cleaning, three batches of dark chocolate (40 °C) were processed in the ball mill and conche, and each batch was collected. Milk chocolate was processed on a 3-roll refiner, followed by push-through with dark chocolate (∼9 kg) with 0.3 kg samples collected at 5-min intervals. Dark chocolate samples were analyzed for milk concentrations by ELISA. Trials and analyses were completed in triplicate. Dark chocolate push-through alone resulted in milk concentrations ≥4,500 µg/g in samples obtained from the contaminated valve/pipe combinations within the first few seconds of collection, and ≥16.2 kg of dark chocolate was needed to obtain milk concentrations below the ELISA LOQ (2.5 µg/g). A pig purging treatment of the ball valve/pipe assembly resulted in milk concentrations below the ELISA LOQ. A cocoa butter flush of the butterfly valve/pipe decreased initial milk concentrations, but milk was detected until ≥18.7 kg dark chocolate purge. Milk concentrations in first batches of dark chocolate processed in a ball mill and conche without cleaning were ≥17,000 µg/g while the use of a cocoa butter rinse reduced milk levels in dark chocolate by ≥89%. Some dry cleaning treatments were effective at reducing levels of milk in dark chocolate due to cross-contact.

Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate.

The incorporation of functional food ingredients in chocolate that seek to eliminate, if not completely, most of the added sugar content, as well as the use of alternative chocolate production techniques, have gained popularity in recent years. This study aimed to incorporate red beetroot powder into dark chocolate and investigate the effect of red beetroot powder concentration and processing time in a melanger on the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate. The addition of red beetroot powder increased the moisture content, particle size distribution and hardness of the chocolates, while the opposite was true for processing time with no effect on the colour. Except for taste, which had an average score of 3.2 ± 1.8 on the 7-point hedonic scale, consumers scored all the other sensory attributes of the chocolates above 4.0. Among the chocolates with red beetroot powder, samples with a 15% red beetroot powder addition had a high average overall acceptability score of >5, while the 30% sample scored <4. Red beetroot powder can be used to replace sugar in dark chocolate without affecting its physicochemical properties, sensory profile or consumer acceptability. However, the target market should be considered when determining the level of red beetroot powder incorporation in terms of chocolate taste. This research has the potential to improve the overall health-promoting properties of dark chocolate by eliminating added sugar (partially or completely). It would also help to diversify beetroot utilization, allow small-scale processors to venture into chocolate production and expand the small-scale chocolate value chain. © 2024 Society of Chemical Industry.

Effect of Different Types of Emulsifiers on the Physical Characteristics and Fat Bloom Stability of Dark Chocolate with Cocoa Butter Alternatives

An emulsifier is incorporated to delay the fat bloom formation and improve the overall quality of dark chocolate. This study aims to investigate the effects of different emulsifiers on the physical properties and stability of fat bloom in dark chocolate with cocoa butter alternatives (CBAs). Dark chocolate formulations were prepared containing different emulsifiers like lecithin, glycerol monostearate and a combination of both with CBAs like cocoa butter substitute (CBS) and cocoa butter replacer (CBR). Physical property analyses included hardness, snap texture, melting behaviour, pH, and water activity. The whiteness index was used to measure fat maturity. The results showed that the addition of lecithin, CBS, and CBR decreased the hardness value. Meanwhile, samples of chocolate formulation with the addition of glycerol monostearate (CB+GMS), and chocolate formulation with the addition of lecithin and glycerol monostearate (CB+2E), increased the hardness and snap texture. Besides, CBR increased the peak temperature, and emulsifiers increased the peak temperature in samples with CB and CBR while decreasing the melting enthalpy. Furthermore, the addition of CBA and emulsifiers improved the stability of the fat bloom. Therefore, mixed emulsifiers, which have favourable physical properties and higher fat bloom stability, are ideal for use in chocolate production. CBAs have the potential for practical application in chocolate production to improve fat bloom stability.

Exploring the Nutritional and Sensory Impact of Red Seaweed Fortification in Dark Chocolate

Exploring the Nutritional and Sensory Impact of Red Seaweed Fortification in Dark Chocolate

A multi-year heavy metal analysis of 72 dark chocolate and cocoa products in the USA.

Contamination of cocoa containing products, such as dark chocolate, with heavy metals including lead, cadmium and arsenic has been reported in the US. However, a formal exploration into the significance of this contamination, nor multi-year trends in the degree or scope remain unresolved. From 2014 to 2022, 72 consumer cocoa-containing products were purchased and analyzed for heavy metal contamination with lead (Pb), cadmium (Cd), and arsenic (As) in 4 distinct cohorts (2014, 2016, 2019, 2022). The thresholds used to assess heavy metal contamination were set to Prop 65 maximum allowable dose levels (MADLs) of 0.5 mcg/day, 4.1 mcg/day, 10 mcg/day for Pb, Cd, and As, respectively. Our analysis reports that 43, 35, and 0% of the products tested exceed Prop 65 MADLs for heavy metal concentrations, respectively, of Pb, Cd, and As, while 97.2% (70 of 72) fall below US FDA IRL limits established for Pb. Median concentrations of each metal tested were lower than even the conservative Prop 65 MADLs, indicating a potentially large effect of product outliers. This indicates that heavy metal contamination-in more than half of products tested-may not pose any appreciable risk for the average person when consumed as a single serving; however, consuming some of the products tested, or more than one serving per day in combination with non-cocoa derived sources heavy metals, may add up to exposure that would exceed the Prop 65 MADLs. Notably, "organic" products were significantly more likely to demonstrate higher levels of both Cd and Pb.

Causal benefits of 25 dietary intakes on epigenetic ageing: a Mendelian randomisation study

DNA methylation GrimAge acceleration (DMGA) and intrinsic epigenetic age acceleration (IEAA) are important physiological markers for assessing the ageing process. Evidence from cross-sectional studies suggests that some dietary intake is associated with DMGA and IEAA. However, the causal relationship between them has yet to be elucidated. This Mendelian randomisation study uses genetic variants associated with different dietary intakes as instrumental variables to explore the causal benefits of multiple dietary intakes on DMGA and IEAA. Cheese intake, dark chocolate intake, average weekly red wine intake, dried fruit intake, fresh fruit intake, porridge intake, cereal intake, and liver intake had a negative causal association with DMGA, and poultry intake and doughnut intake had a positive causal association with DMGA (p < 0.05). Muesli and bran cereal intake had a negative causal association with IEAA, and pineapple intake had a positive causal association with IEAA (p < 0.05). Dietary intake positively causally associated with IEAA or DMGA may have accelerated biological ageing; conversely, dietary intake negatively causally associated with IEAA or DMGA may have contributed to delaying biological ageing. Based on genetic evidence, this study demonstrated some significant causal benefits of dietary intake on DMGA and IEAA, suggesting the possibility of intervening in DNA methylation acceleration and epigenetic age acceleration by adjusting these food intakes, thereby promoting health and delaying ageing. However, the findings of this study are exploratory and preliminary and need to be supported and validated by evidence from further clinical studies and mechanistic studies.

Occurrence of ochratoxin A in cocoa beans and bean-to-bar chocolates.

The growing health consciousness of consumers has led to an increase in the consumption of artisanal chocolates, mainly due to their recognized health benefits. However, processing steps such as fermentation and drying of cocoa beans can favor the growth of ochratoxigenic fungi. This study aimed to assess the occurrence of ochratoxin A (OTA) in cocoa beans (purchased from e-commerce and post-harvest processing) and bean-to-bar chocolates sold in Brazil. An HPLC-FLD method was validated, with recovery values between 84 and 97% and limits of detection and quantification of 0.04 and 0.01 µg/kg, respectively. OTA was detected in 30% of the cocoa bean samples studied (n = 43), with values ranging from < 0.04 to 1.18 µg/kg. Regarding the bean-to-bar chocolates (n = 62), the OTA concentrations ranged from < 0.04 to 1.11 µg/kg, with a prevalence in semi-sweet and dark chocolates. Despite representing a growing market, to the best of our knowledge, this is the first study to report OTA concentrations in bean-to-bar chocolates and Brazilian cocoa beans used to produce this type of chocolate.

Pea protein isolate-kappa-carrageenan complex coacervate as a lecithin substitute and their effect on physical properties, polymorphism, and melting behaviour of dark chocolates

This study used pea protein isolate (4% w/w) and kappa-carrageenan (4% w/w) to prepare complex coacervate through electrostatic interactions by optimizing the pH and ratio of protein-to-polysaccharide. The maximum coacervate yield of 81% was achieved at the optimized pH of 3.0 and the protein-to-polysaccharide ratio of 4:1. The optimized coacervate at various concentrations (1, 1.5, 2, 2.5, and 3% w/v) was assessed to emulsify cocoa butter to water fractions. The 2% w/v of complex coacervate successfully emulsified up to 40% aqueous phase in cocoa butter to water fractions whereas complex coacervates at 1%, 1.5%, 2.5%, and 3% w/v were found to stabilize only 20% aqueous phase. The storage and temperature stability of emulsions were higher upon usage of 2% w/v complex coacervate as the serum layer separation was minimal. Based on the emulsion stability observations, complex coacervate (2% w/v) was used to partially and completely substitute lecithin in dark chocolates. The results showed that irrespective of the emulsifiers utilized, the polymorphism and melting behaviour of all chocolates remained the same and retained the desired polymorphic form V. The moisture content and particle size distribution of chocolates did not exceed the acceptable limit. The Casson plastic viscosity (ηca), Casson yield stress (τ0c), and hardness (N) of chocolates significantly (p < 0.05) increased upon increasing the complex coacervate. The present findings revealed that partial substitution (50%) of lecithin with complex coacervate is highly promising for the production of dark chocolates while retaining the desirable flow properties and polymorphism.

Salmonella Prevalence in Raw Cocoa Beans and a Microbiological Risk Assessment to Evaluate the Impact of Cocoa Liquor Processing on the Reduction of Salmonella

Salmonella in raw cocoa beans (n = 870) from main sourcing areas over nine months was analyzed. It was detected in 71 (ca. 8.2%) samples, with a contamination level of 0.3–46 MPN/g except for one sample (4.1 × 104 CFU/g). Using prevalence and concentration data as input, the impact of thermal treatment in cocoa processing on the risk estimate of acquiring salmonellosis by a random Belgian chocolate consumer was calculated by a quantitative microbiological risk assessment (QMRA) approach. A modular process risk model from raw cocoa beans to cocoa liquor up to a hypothetical final product (70–90% dark chocolate tablet) was set up to understand changes in Salmonella concentrations following the production process. Different thermal treatments during bean or nib steam, nib roasting, or liquor sterilization (achieving a 0–6 log reduction of Salmonella) were simulated. Based on the generic FAO/WHO Salmonella dose–response model and the chocolate consumption data in Belgium, salmonellosis risk per serving and cases per year at population level were estimated. When a 5 log reduction of Salmonella was achieved, the estimated mean risk per serving was 3.35 × 10−8 (95% CI: 3.27 × 10−10–1.59 × 10−7), and estimated salmonellosis cases per year (11.7 million population) was 88 (95% CI: <1–418). The estimated mean risk per serving was 3.35 × 10−9 (95% CI: 3.27 × 10−11–1.59 × 10−8), and the estimated salmonellosis cases per year was 9 (95% CI: <1–42), for a 6 log reduction. The current QMRA model solely considered Salmonella reduction in a single-step thermal treatment in the cocoa process. Inactivation obtained during other process steps (e.g. grinding) might occur but was not considered. As the purpose was to use QMRA as a tool to evaluate the log reduction in the cocoa processing, no postcontamination from the processing environment and ingredients was included. A minimum of 5 log reduction of Salmonella in the single-step thermal treatment of cocoa process was considered to be adequate.

Intake of Dark and Milk Chocolate Differently Affects Autonomic Nervous Control of the Heart During Rest and Mental Stress

Objective Chocolate is a popular food that may affect the activity of the autonomic nervous system (ANS). The aim of this study was to determine the effect of a single dose of dark or milk chocolate on ANS cardiac control during rest and mental stress induced by the Stroop test (ST). Methods Healthy participants, divided into DARK or MILK chocolate groups, ingested corresponding type of chocolate (1 g/kg body weight). They underwent measurement of ANS during relaxation and ST before and 2 h after chocolate consumption. ANS control was assessed by determination of heart rate (HR) and heart rate variability using parameters related to complex autonomic modulation (TP, SDNN) or primary vagal modulation (HFnu, RMSSD). Results HR was always increased during ST in both groups. Relaxation HR values after chocolate ingestion were higher only in the DARK chocolate group. During ST, values of TP, SDNN and HFnu decreased before and after chocolate ingestion in the DARK group, but only before chocolate ingestion in the MILK group. RMSSD values decreased during ST before and after chocolate ingestion in both groups. Relaxation TP, RMSSD and HFnu values after chocolate ingestion were lower in the DARK but not in the MILK group. Conclusion The results suggest that even a single dose of milk chocolate attenuates changes in ANS cardiac control induced by mental stress, whereas a single dose of dark chocolate has an activating effect on the heart via modification of ANS cardiac control at rest. Different levels of sugars and cocoa biologically active compounds in the two types of chocolate could explain the observed effects.

Individual and Combined Effects of Almond, Dark Chocolate, and Cocoa Consumption on the Stool Microbiota of Individuals With Overweight or Obesity

Individual and Combined Effects of Almond, Dark Chocolate, and Cocoa Consumption on the Stool Microbiota of Individuals With Overweight or Obesity

Flow properties of single origin chocolates: Effect of product formulation and particle size.

The objective of this research was to evaluate changes in flow behavior of chocolate during chocolate grinding using a stone grinder as affected by chocolate formulation. Three different types of chocolates were evaluated. Two chocolates without milk added (70% chocolate) and two chocolates with milk added and with different amounts of cocoa nibs (30% chocolate and 14% chocolate) were tested. For the 70% chocolates, nibs of two different origins were used; therefore, a total of four samples were evaluated. Chocolates were processed in a stone grinder, and samples were taken as a function of grinding time. For each timepoint, the flow behavior of the samples was measured using a rotational rheometer and fitted to the Casson model. Particle size was measured using a laser scattering instrument. Results showed that yield stress increased linearly while the Casson plastic viscosity decreased exponentially with grinding time (smaller particles). Particle size distribution of the chocolates showed a prominent bimodal distribution for short grinding times (∼9 h) with small (∼15 µm) and large (∼100 µm) particles; with longer grinding time, the population of larger particles decreased. Yield stress values were higher for the 70% chocolate, but they were not very different between the two milk chocolates tested. The Casson plastic viscosity was greatest for the 70% chocolate, followed by the 30% chocolate. The 14% chocolate had the lowest Casson plastic viscosity. Changes of Casson plastic viscosity with particle size were more evident for the dark chocolates compared to the milk ones. These results are helpful to small chocolate producers who need better understanding of how the formulation and grinding of chocolate affect its flow behavior, which will ultimately affect chocolate handling during production.

Simulated use of thresholds for precautionary allergen labeling: Impact on prevalence and risk

Heterogeneity and overuse of precautionary allergen labelling (PAL) in prepackaged foods have eroded its risk communication efficacy. Experts recommend applying PAL based on allergen concentration thresholds, but adoption remains limited. The aim of this study was to quantitatively assess the potential impact of this approach using Monte Carlo risk simulations. Four allergens and 9 food categories were considered in 2 scenarios: (1) consumption of products currently carrying PAL in Canada where individuals with food allergy (FA) are assumed to consume them, and (2) consumption of products without PAL, in a hypothetical context where PAL is applied based on thresholds that would protect 99 % (ED01) and 95 % (ED05) of individuals with FA, and individuals with FA systematically avoid products with PAL. In scenario (1), although several cases studied would cause <10 reactions/10 000 eating occasions (e.o.), there were also many that would cause >20 reactions/10 000 e.o. Cross-contact milk posed the highest risk (max. 1120 reactions/10 000 e.o.), and peanut, the least (max. 10 reactions/10 000 e.o.). In scenario (2), consumption of products without PAL, when using thresholds for PAL based on ED01, could lead to a maximum of 15 reactions/10 000 e. o. for all studied cases, and based on ED05, to 57 (if excluding dark chocolate with milk PAL). In most cases, the estimated number of reactions per 10 000 e.o. attributed to products with PAL currently on the market would be higher (p < 0.05) than that attributed to products without PAL, if PAL is applied based on the simulated thresholds. Thus, a threshold driven approach to adopt PAL on prepackaged foods, while advising consumers to avoid these products, could be beneficial for individuals with FA in Canada, as products without PAL would result in very few and generally mild adverse reactions.

Effects of Cocoa Consumption on Cardiometabolic Risk Markers: Meta-Analysis of Randomized Controlled Trials.

We conducted a systematic review and meta-analysis to examine the effect of dietary intake of cocoa on anthropometric measurements, lipid and glycemic profiles, and blood pressure levels in adults, with and without comorbidities. The databases used were MEDLINE (PubMed), EMBASE, Web of Science, Cochrane, LILACS, and SciELO. The eligible studies were randomized clinical trials (RCTs) involving adults undergoing cocoa consumption (cocoa extract or ≥70% cocoa dark chocolate) for ≥4 weeks that evaluated at least one of the following markers: body weight, body mass index (BMI), waist/abdominal circumference, total cholesterol, LDL-c, triglycerides, HDL-c, blood glucose, glycated hemoglobin (HbA1c), and systolic and diastolic blood pressure (SBP/DBP). Thirty-one studies were included, totaling 1986 participants. Cocoa consumption showed no effects on body weight, BMI, waist circumference, triglycerides, HDL-c and HbA1c. Yet, there was a reduction in total cholesterol (-8.35 mg/dL, 95% CI -14.01; -2.69 mg/dL), LDL-c (-9.47 mg/dL, 95% CI -13.75; -5.20 mg/dL), fasting blood glucose (-4.91 mg/dL, 95% CI -8.29; -1.52 mg/dL), SBP (-2.52 mmHg, 95% CI -4.17; -0.88 mmHg), and DBP (-1.58 mmHg, 95% CI -2.54; -0.62 mmHg). The consumption of cocoa showed protective effects on major cardiometabolic risk markers that have a clinical impact in terms of cardiovascular risk reduction.

Development of Choco Dates Chocolates

Abstract: Layers of Rich Chocolate Contrasted with the Nutrient Rich Goodness of Dates Experience the unique blend of flavors as whole dates are delicately roasted, seeds removed with a small cut, and filled with luscious creamy rasmalai chocolate. Each piece is then generously coated in melted dark chocolate. Surprisingly, you only need 5 ingredients to craft these delectable treats, and they're not just delicious they're vegan and gluten free too. What sets these date chocolates apart is the protein-laden sweetness inherent in dates, enhancing the overall flavor profile. Elevate your taste experience with this health conscious and satisfying chocolate creation. A chocolate flavored with whole date was prepared by using white 32% and dark compound 20% and 45% of dates and 1.76 g of essence. The chocolates were prepared with natural dates sweetness. Both chocolates are melted (white compound at 42-45°C)and (dark compound at 50- 55°C) mixed with a essence for 2 min, and Cooling Down at room temperature for 2 min for settle down, then filling and cover the dates with fusion chocolates and Choco dates Chocolates is prepared.[Ahmed M. Hamad et al.,1987]

Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

ABSTRACT White chocolate, which does not contain cocoa mass, is less healthy than dark and milk chocolate. Due to its milk content, white chocolate can also cause issues for those with lactose intolerance or dairy allergies. To overcome these problems, a study was conducted by adding highly antioxidant encapsulated cinnamon extract (ECE) to vegan white chocolate formulated with different levels of soy protein isolate (SPI) and coconut flour (CF). This study aimed to examine the chocolate’s total phenolics, flavonoids, antioxidant activity (IC₅₀), protein and fat content, particle size distribution, texture, color, melting point, and sensory characteristics. The results showed that the addition of SPI and CF had a significant impact on the properties of the white chocolate, except for hardness. Incorporating 2% (w/w), ECE significantly increased the total phenolics, flavonoids, and antioxidant activity. Total phenolics and flavonoids were positively correlated with antioxidant activity. Vegan white chocolate formulated with 27% SPI, 10% CF, and 2% ECE was acceptable to panelists, and thus, this product can be potentially consumed by lactose-intolerant and vegan consumers.

Analysis and trends in the organisation of military catering in different countries of the world

The state of nutrition of military personnel is one of the main features that determine the combat capability of the military contingent, especially in the context of russia's large-scale invasion of our country. The high physical and moral and psychological stresses faced by military personnel while performing combat missions lead, frst and foremost, to a signifcant increase in the body's need for essential substances, such as vitamins and minerals. In order to maintain a high level of combat capability, physical and emotional state of servicemen and to perform combat missions, it is necessary to provide personnel with adequate nutrition in the feld with a cut-off from supply bases. In accordance with the purpose of the work, the article provides a scientifc analysis and coverage of the current state of nutrition of the Armed Forces of Ukraine servicemen, compared to the armies of the world's leading countries, in accordance with the current legislative and regulatory documents. It is shown that Norm No. 10, which is used by the Armed Forces of Ukraine servicemen in the feld, contains canned meat and meat and vegetable products that are ready for consumption, and Norm No. 15 contains ready-to-eat dishes (biscuits, crackers, jam, honey, spices). In addition, an enhanced dry ration with dried fruit, dark chocolate, ready-to-eat meat and instant coffee was developed for servicemen directly involved in combat operations. The author has analysed the food supply of personnel in the armies of different countries of the world and considered the principles of their formation. It is found that the food rations for the military personnel of the Armed Forces of Ukraine meet the current physiological standards in terms of energy value and are not inferior to those abroad, but the analysis of their composition showed the absence of dairy products, vegetables, fruits and dishes for vegetarians. To diversify the rations, it is proposed to use foods of increased nutritional value enriched with functional ingredients. Keywords: servicemen, army, rations, dry rations, food products, energy value.