“…Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of cocoa butter (CB). …”
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“…The current study was designed to test the assumption that a targeted crystallization of nougat with cocoa butter seed crystals is an appropriate technological tool to reduce filling oil transfer to the outside of the praline and, hence, to counteract chocolate shell weakening and the development of fat bloom. …”
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“…In the present study, the adsorption capacity of cocoa bean shell powder was evaluated when it was used as a bioadsorbent for Congo red dye in an aqueous medium. …”
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“…The CBEs fabricated by blending the POP- and SOS-rich fats in a weight ratio of 40:60 contained 63.7 w/w% total symmetric monounsaturated triacylglycerols, including 22.0 w/w% POP, 8.6 w/w% palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol, 33.1 w/w% SOS, and 1.3 w/w% DAGs, which was not substantially different from the DAG content in cocoa butter (1.1 w/w%). Based on the solid-fat content results, it was concluded that, when these CBEs were used for chocolate manufacture, they blended with cocoa butter at levels up to 40 w/w%, without distinctively altering the hardness and melting behavior of cocoa butter.…”
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“…Cocoa beans are the raw material for the chocolate industry. …”
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“…It was estimated that approximately 681,000 tons and 90,000 tons of cocoa and kolanut husks respectively, are produced in the country annually. …”
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“…These n-alkanes are specifically added to the eutectic mixture of cocoa butter (CB) and coconut oil (CO) (E(CB-CO)) to observe the effect on thermal, morphological, rheological properties and crystallization kinetics with respect to the carbon chain length. …”
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“…This study was conducted with a view to screen nine genotypes of Cacao from The Cocoa Research Institute of Ghana (CRIG) to test their abilities to withstand drought stress conditions using parameters such as leaf relative water content (RWC), proline accumulation in leaves and trichomes. …”
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“…Using wild yeast isolated from cocoa beans fermentation is emerging as a strategy for developing starter cultures. …”
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“…BACKGROUND: Demand for Cocoa butter is steadily increasing, but the supply of cocoa beans is naturally limited and under threat from global warming. …”
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“…Cocoa (Theobroma cacao) is a food product used worldwide and a key raw material for chocolate manufacturing. …”
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“…A microbial characterization of cocoa powder and chocolate bars of three batches of five different brands sold in Italian markets was performed. …”
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“…A flavanol-enriched diet (with 10% cocoa, C10 diet) and a flavanol and flavanone-enriched diet (C10 plus 0.5% hesperidin, CH diet) were used. …”
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“…This research focused on the roasting of cocoa beans at 184 °C for 16 min duration in a superheated steam oven using two separate modes of heating: convection mode and superheated steam mode. …”
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“…During cocoa processing, there can be the formation of bioactive amines, which are compounds that play relevant roles not only in plant development but also in human health. …”
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