“…The aim of this study was to evaluate the influence of the addition of an extract obtained from waste grape skins and encapsulated in maltodextrins on the antioxidant properties and sensory acceptability of whole wheat cocoa biscuits. Different levels of enrichment (1.2, 2.3, and 3.5% on dough weight) were tested, and the obtained doughs and biscuits were analysed for total phenols content and antioxidant capacity (based on different radical assays). …”
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“…Volatile aromatic substances are the main factors contributing to the acceptability of cocoa products. The beneficial effect of fat-free ingredients of cocoa beans on human health has been scientifically proven. …”
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“…Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%‒17% of the total cocoa bean weight. …”
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“…The aim of this study was to investigate the beneficial effects of consumption of cocoa and cocoa-containing products in the management of high blood pressure in uninephrectomized hypertensive rats. …”
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“…A significant majority of households reported multiple health issues, rudimentary housing, unimproved sanitation and unimproved water. Over two-thirds of cocoa growers did not sell any cocoa bags in 2014–2016 resulting in low incomes and greater food insecurity compared to families selling cocoa. …”
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“…Cocoa butter is extracted from cocoa beans, and it is mainly used as the raw material for the production of chocolate and cosmetics. …”
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“…Considering drying as a key farm-based, quality determining unit operation in the cocoa processing chain, this paper reviews recent studies in the drying methods and quality parameters of cocoa beans. …”
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“…First, financialisation of lead firms, eager to outsource non-core activities, has promoted cocoa processing in Ghana, but the resulting consolidation of power hinders further functional upgrading. …”
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“…Guiana is a little-known and endemic variety of cocoa (Theobroma cacao L.), native to French Guiana. …”
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“…The global demand for fine-flavour cocoa has increased worldwide during the last years. …”
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“…This experimental study tested the hypothesis that maternal cocoa consumption in late pregnancy causes fetal DAC, with possible associated antioxidant effects. …”
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“…BACKGROUND: We previously showed that cocoa, a rich source of polyphenols improved the age-associated health and extended the lifespan in C. elegans when supplemented starting from L1 stage. …”
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“…Theobroma cacao L. is an ancestral cultivated plant which has been consumed by various populations throughout history. Cocoa beans are the basic material occurring in the most consumed product in the world, namely chocolate. …”
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“…The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. …”
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“…Cocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. …”
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“…The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. …”
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“…The potential role of cocoa supplementation in an exercise context remains unclear. …”
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“…AIMS: To investigate the characteristics of two minority autochthonous LAB species, with particular regard to those properties that could be exploited in an improved cocoa fermentation process from a quality and safety point of view. …”
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