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The article features Canadian cake artist Genevieve Finley. Topics discussed include the love and passion of Finley in creating the geode cakes, her work in modeling chocolate and fondant, and the knowledge needed by cake chef related to various forms of sugar and its transformation when made into syrup needed.

Dried beans are an excellent source of protein, soluble fiber, and resistant starch. In spite of their beneficial properties, the presence of off‐flavors limits their use as alternate flour sources in food applications. Soaking and then masking with flavor compounds are effective methods to remove off‐flavors in pulses; however, these strategies are not often combined in a single‐food application. The objective of this study was to determine the effect of these combined strategies on the acceptability of brownies made with bean flour and whether soaking affected the functional properties of the flour samples. Yellow‐eyed (YE) beans were soaked for 24 hr, dried in an oven (treated), and then ground to form flour using a kitchen mill. The check‐all‐that‐apply scores revealed that brownies made with 100% YE flour had nutty and beany flavors. However, consumer liking of brownies made with 50:50 and 25:75 all‐purpose (AP):YE‐treated flour blends, respectively, were not significantly different from the control brownies made with AP flour. Starch content varied significantly among the treated (42.9 ± 3.2%, P < 0.05) and untreated YE bean flour samples (35.3 ± 1.9%). The treated YE flour showed the highest water absorption index, 3.69 ± 0.12. Overall, combining soaking and the use of chocolate were successful strategies to reduce off‐flavors in cake‐style brownies, which suggest that up to 50% treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. Practical Application: Soaking yellow‐eyed (YE) beans prior to milling, combined with the use of chocolate were successful strategies to mask off‐flavors in cake‐style brownies. The significance of the findings of this study lies in the fact that treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. The use of these strategies has the potential to increase the consumption of pulse flours in Canada. [ABSTRACT FROM AUTHOR]

Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in cappuccino formulations. Two different flours were produced from a hard variety jackfruit by drying or fermenting the seeds prior to roasting. Next, formulations were prepared with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours, totalizing seven with control formulation. The acceptance of cappuccinos by consumers (n = 126) and quantitative descriptive analysis (QDA®) were used to describe the preparations. Physicochemical properties were also evaluated. When 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, there was no change in sensory acceptability or technological properties; however, it is possible to identify advantages tousing dry jackfruit seed flour, including moisture reduction and high wettability, solubility and sensory acceptation of the chocolate aroma. The principal component analysis of QDA explained90% variances; cluster analysis enabled the definition of four groups for six cappuccino preparations. In fact, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet. [ABSTRACT FROM AUTHOR]

Cocoa (Theobroma cacao L.) is the only source of chocolate. Artificial synthesis of chocolate is presently impossible due its complex chemical composition. In India commercial cultivation of cocoa started during 1970 and the country is considered as a potential source for cocoa by many chocolate companies. Cocoa exhibits heterosis in yield and yield contributing characters and development of hybrids have played a key role in uplifting cocoa cultivation in many countries. Kerala Agricultural University (KAU) had a vital role in developing cocoa cultivation in India with superior planting materials and improved agro techniques. Thousands of hybrids evolved as the part of hybridization programmes were field established and evaluated for more than twelve years for their consistent performance. The present study envisaged the evaluation of forty hybrids developed through various breeding programmes. As a result of this study five hybrids were identified as superior with high yield and other desirable pod and bean characters. They also exceeded in performance over the check variety CCRP 8, most popular hybrid among farmers which was released earlier by Cocoa Research Centre of KAU. Hence these hybrids viz. CCRP 11 (SIV 1.26), CCRP 12 (SIV 2.29), CCRP 13 (SIV 4.29), CCRP 14 (SIV 6.18) and CCRP 15 (VSD I 31.8) were released by the Government for commercial cultivation during 2015. [ABSTRACT FROM AUTHOR]

El artículo discurre sobre el uso de cacao y chocolate en la comida venezolana. La autora presenta una breve historia del cacao en Venezuela y describe la importancia económica de la planta para el país. También se considera el desarrollo de corporativas y nuevas empresas que han reformado las plantaciones de cacao, una causa de gran controversia.

Highlights: [•] Sensory quality, especially appearance and overall acceptability, decreased during storage. [•] Instrumental colour measurements were strongly correlated with sensory ratings. [•] Visual and microscopic observations show evidence of fat movement within the matrix. [•] DSC thermographs indicate a shift from polymorph form V to form VI during storage. [•] In the tropics, the chocolate would bloom within days thereby limiting acceptability. [ABSTRACT FROM AUTHOR]

Purpose – The purpose of this paper is to evaluate the effects of substituting cow milk with soy milk in the standard milk chocolate recipe on the physical, chemical and sensory qualities of milk chocolate and obtain the best ratio of substitution. Design/methodology/approach – Milk chocolates were produced by substituting the cow milk in the standard recipe with soy milk powder at different ratios of soy milk to cow milk. Physical and chemical analyses were carried out using the standard methods to evaluate the major raw materials and chocolate samples, and the sensory evaluation of the chocolate samples was carried out using preference and difference tests. Findings – Soy milk contained the highest crude protein and crude fiber. The cut test results of the cocoa beans showed that the percentage of fully fermented cocoa beans was in agreement with the standard. Residimeter value (RV) of four chocolate samples (30:70, 20:80, 10:90, and 0:100) was the best. The nitrogen content and melting points of the chocolates samples were found to increase with increased inclusion of soy milk powder in the recipe. There was no significant difference (p<0.05) in taste, sweetness, smoothness, and overall acceptability of the 0:100 and 30:70; soy milk to cow milk samples. Practical implications – Soy-chocolate will be a new chocolate product with higher melting point and lower cost than the standard milk chocolate. The selling price of chocolate will be lower and thus affordable to low-income earners. Also, there will be an increased utilization of soybean. Originality/value – Soy-chocolate recipe is a new and additional recipe for the production of milk chocolate. [ABSTRACT FROM AUTHOR]

Abstract: Ideal point modeling is a type of multivariate mapping in which consumers are assumed to use internal ideals in their hedonic evaluation of products. In their calculation processes, these techniques typically assume that consumers have a unique ideal for the product set tested. But this assumption is difficult to verify from the liking data alone, and may be violated if different subcategories of products, such as light and dark chocolate, are included in the same experiment. In this paper we propose the use of the Ideal Profile Method (IPM) to test this assumption. In IPM, consumers are asked to rate explicitly their ideals for each product tested. The variability between products of the averaged ideal ratings can then be used to check for the assumption of a single ideal. The procedure we describe involves ANOVA and confidence ellipses associated to the Hotelling T 2 test. We then consider three cases to illustrate the use of this methodology in practice. [Copyright &y& Elsevier]

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The article presents several recipes including Flourless Chocolate Cake, Raspberry Sauce, and Orange Hazelnut Glazed Carrots.

This paper presents a comparison between manufactured food products using conventional and ultrasound-assisted procedures. Three different foam-type products, chocolate Genoise, basic sponge cake, and chocolate mousse were prepared using both methods with subsequent evaluation of the samples using both sensory and physicochemical methods. Ultrasound-assisted preparations were considered superior according to the sensory analysis, and physicochemical data confirmed this finding. This approach of applying an emerging piece of equipment, with potential industrial application to assist food preparation, consists of a new technique that could be of great interest for the development of not only other food products created by molecular gastronomy but also for practical work carried out by students. [ABSTRACT FROM AUTHOR]

Abstract: Novel functional chocolate spreads were formulated by replacing butter fat in conventional chocolate spread by red palm olein at 20%, 40%, 60%, 80% and 100% levels. Sensory evaluation revealed that chocolate spread made from 20% red palm olein (RPOL) and 80% butter fat was accepted as the conventional chocolate spread (100% butter fat). Hence, the former two chocolate spreads were selected for further study. Samples were stored at room temperature and fridge for 6months and monitored for their physical properties, fat stability, fatty acid composition and natural antioxidants. The data revealed that the replacement of butter fat in functional chocolate spread led to a significant increment in tocopherols and tocotrienols (3.7 folds) and carotenes (19.8 folds), as compared to the control. The functional chocolate spreads could be stored at room temperature for 6months without any deteriorative effects on their quality. [ABSTRACT FROM AUTHOR]

Abstract: The present study investigated the effect of active and modified packaging as well as packaging material oxygen permeability on quality retention of dark chocolate with hazelnuts. Dark chocolate was packaged in: a) polyethylene terephthalate//low density polyethylene (PET//LDPE), and b) polyethylene terephthalate coated with SiOx//low density polyethylene (PET-SiOx//LDPE). Samples were packaged either under, vacuum or N2 or with an oxygen absorber and stored in the dark at 20°C for a period of 12months. “Commercial” control samples for comparison purposes consisted of chocolate packaged in aluminum foil in air while “model” control samples used for sensory evaluation consisted of chocolate packaged in glass jars and stored at −18°C. Quality parameters monitored were: peroxide value, hexanal content, color, fatty acid composition and volatile compounds. Of the sensory attributes color, texture, odor and taste were evaluated. PV ranged between 0.80 for fresh dark chocolate with hazelnuts and 6.51meq O2/kg chocolate fat for commercially packaged samples after 12months of storage. Respective values for hexanal were 0.53 and 7.56mg/kg. % Saturated fatty acids (SFA) increased with a parallel decrease in monounsaturated fatty acids (MFA) and polyunsaturated fatty acids (PUFA) after 12months of storage mainly in least protected samples (commercial package). Likewise, after 12months of storage an increase in concentration of aldehydes, ketones, alcohols and alkanes (p <0.05) with a parallel decrease in pyrazines where observed especially in case of least protected products after 6 and 12months of storage. In general after 12months of storage chocolate showed whitening of the surface resulting to an increase in L* and a* values (p <0.05) and a decrease in b* value. Dark chocolate with hazelnuts retained acceptable quality for ca. 8months in commercial packages. For samples packaged in PET//LDPE irrespective of storage atmosphere the shelf life was 8 to 9months and for samples packaged in PET-SiOx//LDPE irrespective of storage atmosphere the shelf life was 11months. Finally for samples packaged with an oxygen absorber irrespective of packaging material the shelf life was at least 12months. Industrial relevance: Chocolate packaged with an oxygen absorber in a barrier packaging material will maintain its aroma, taste and nutritional quality substantially longer than other packaging methods. [Copyright &y& Elsevier]

Phenolic compounds contribute to the quality of raw cocoa, the basis of all chocolate products. Detailed research is needed about the variability of these substances in unprocessed cocoa seed and during seed processing. For the present study, seed samples of Upper Amazon Forastero, Lower Amazon Forastero, Nacional, Criollo and Trinitario from different origins were compared in order to estimate the influence of genetic and site-specific features on the phenolics. Besides ripe, fresh cocoa seed, different fermentation stages of Criollo samples were analysed. Total polyphenols were examined using Folin–Ciocalteu reagent. RP-HPLC–PDA was adapted to analyse the monomeric cocoa polyphenols. Criollo seed contains no anthocyanins, but greater amounts of caffeic acid aspartate than samples of other cocoa types. No genetically determined differences in the amounts of total polyphenols and (−)-epicatechin were found. In contrast, soil fertilisation may lead to cocoa seed with significantly smaller amounts of total polyphenols, flavan-3-ols and anthocyanins, but larger quantities of caffeic acid aspartate than those from unfertilised locations. The diminution of catechins found during fermentation and drying is stronger in the Criollo seed samples than described for other genotype groups. This may be responsible for the mild flavour of Criollo chocolates. Caffeic acid aspartate turned out to be highly resistant to degradation, with an average of 33% of the original content remaining in fully fermented cocoa seed. The results could be used in trials to produce raw cocoa with specific contents of phenolics. [ABSTRACT FROM AUTHOR]

Lactose is a constituent of milk chocolate. During processing and cooling, lactose may precipitate as α-lactose monohydrate and β-lactose. The presence of α-lactose monohydrate has a deleterious effect on the quality of milk chocolate. A quantitative X-ray diffraction method for determination of α-lactose monohydrate and β-lactose in chocolate is described. The α-lactose monohydrate signal at 19.9°2θ with Cu-Kα X-rays is a cubic function of concentration. The β-lactose signal at 20.9°2θ is a linear function of concentration. α-Lactose monohydrate is detectible at about 0.1 weight% and can be quantified at >0.5 weight%. β-Lactose is detectible at about 1 weight% and can be quantified at >3 weight%. About 10 min is required to prepare and run a sample. Practical Application: The crystalline form of lactose affects the quality of chocolate. A rapid method for quantifying crystalline forms of lactose in chocolate is described. The method can be used for quality control and for improving chocolate quality. [ABSTRACT FROM AUTHOR]

Background Cocoa beans fresh from the tree are exceptionally rich in flavanols. Unfortunately, during conventional chocolate making, this high antioxidant capacity is greatly reduced due to manufacturing processes. Aim To evaluate the photoprotective potential of chocolate consumption, comparing a conventional dark chocolate to a specially produced chocolate with preserved high flavanol (HF) levels. Methods  A double-blind in vivo study in 30 healthy subjects was conducted. Fifteen subjects each were randomly assigned to either a HF or low flavanol (LF) chocolate group and consumed a 20 g portion of their allocated chocolate daily. The minimal erythema dose (MED) was assessed at baseline and after 12 weeks under standardized conditions. Results In the HF chocolate group the mean MED more than doubled after 12 weeks of chocolate consumption, while in the LF chocolate group, the MED remained without significant change. Conclusions Our study demonstrated that regular consumption of a chocolate rich in flavanols confers significant photoprotection and can thus be effective at protecting human skin from harmful UV effects. Conventional chocolate has no such effect. [ABSTRACT FROM AUTHOR]

Recently there has been renewed interest in the use of projective mapping to evaluate overall product similarity. Previous studies show a high degree of similarity between product maps from projective mapping and descriptive analysis techniques; however, trained panels had been used in these studies. In this study, three groups of untrained panelists performed projective mapping on a set of chocolates and then were trained and performed descriptive analysis. Principal component analysis and multifactor analysis were used to generate product maps of the descriptive analysis and projective mapping data, respectively. All six maps were visually similar, and RV-coefficients between the six data sets were greater than 0.8. The results indicate that the use of untrained judges for the projective mapping provided equivalent product spaces as obtained by descriptive analysis for this set of products. Furthermore, the similarity among panels indicates that overall the panelists perceived the chocolates in a similar manner. PRACTICAL APPLICATIONS The current study indicates that projective mapping can provide equivalent product maps to those obtained by descriptive analysis. On its own, projective mapping presents an efficient method to obtain overall product differences from consumers or trained judges. In combination with a descriptive technique, projective mapping performed by consumers can provide insight as to which attributes are most important to consumers in determining product differences. [ABSTRACT FROM AUTHOR]

Abstract: The storage stability of dark chocolate with nougat fillings is mainly limited by the formation of fat bloom, which arises because of the migration of nut oil from the filling to the outside of the chocolate shell where it leads to the formation of visible cocoa butter crystals. The triple-shot technique, which allows the simultaneous deposition of three viscous fluids, was applied for the laboratory-scale manufacture of pralines with a technofunctional barrier layer to prevent blooming. Base component of the barrier layer was palm kernel oil, pure or in combination with milk fat; micro-milled sugar or skim milk powder served as disperse phase. As compared to control experiments, the formation of fat bloom was significantly reduced for selected barrier layers because of the reduced transfer of nut oil to the outside of the praline shells. These results indicate that triple-shot depositing is a promising technique for the manufacture of filled chocolate with enhanced physical shelf life. [Copyright &y& Elsevier]

Abstract: Optimization of a chocolate-flavored, peanut–soy beverage was done using response surface methodology (RSM). Twenty-eight beverage formulations were processed by mixing three basic ingredients: peanut (X 1=30.6g/100g–58.7g/100g), soy (X 2=28.3g/100g–43.5g/100g), and chocolate syrup (X 3=13.0g/100g–25.9g/100g). The proportions of these ingredients were obtained using a three component, constrained mixture design where the source of soy was either flour (SF) or protein isolate (SPI). Consumer acceptability was measured in terms of nine response variables by 41 consumers using a 9-point hedonic scale. Parameter estimates were determined by performing regression analysis with no intercept option. l-pseudo-components were introduced to get equivalent second degree models further used to generate contour plots. The regions of maximum consumer acceptability [hedonic rating ⩾5.0 since the control (commercial chocolate milk) ratings were 6.0–7.0] were identified and marked on these contour plots for each sensory response. Superimposition of contour plots corresponding to each response variable resulted in optimum regions having consumer acceptability ratings ⩾5.0. Optimum formulations were all the combinations of X 1: 34.1g/100g–45.5g/100g, X 2: 31.2g/100g–42.9g/100g, and X 3: 22.4g/100g–24.1g/100g for SF-based; and X 1: 35.8g/100g–47.6g/100g, X 2: 31.2g/100g–43.5g/100g, and X 3: 18.3g/100g–23.6g/100g for SPI-based beverage formulations. [Copyright &y& Elsevier]

Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However, the extent to which the inherent bean constituents from the cocoa genotype, environmental factors, post-harvest treatment, and processing technologies influence chocolate flavor formation and relationships with final flavor quality, has not been clear. With increasing speciality niche products in chocolate confectionery, greater understanding of factors contributing to the variations in flavor character would have significant commercial implications. [ABSTRACT FROM AUTHOR]

Dark chocolate contains high concentrations of flavonoids and may have antiinflammatory properties. We evaluated the association of dark chocolate intake with serum C-reactive protein (CRP). The Moli-sani Project is an ongoing cohort study of men and women aged ⩾35 y randomly recruited from the general population. By July 2007, 10,994 subjects had been enrolled. Of 4849 subjects apparently free of any chronic disease, 1317 subjects who declared having eaten any chocolate during the past year (mean age 53 ± 12 y; 51 % men( and 824 subjects who ate chocolate regularly in the form of dark chocolate only (50 ± 10 y; 55% men( were selected. High sensitivity-CRP was measured by an immunoturbidimetric method. The European Prospective Investigation into Cancerand Nutrition FF0 was used to evaluate nutritional intake. After adjustment for age, sex, social status, physical activity, systolic blood pressure, BMI, waist:hip ratio, food groups, and total energy intake, dark chocolate consumption was inversely associated with CRP (P = 0.0381. When adjusted for nutrient intake, analyses showed similar results (P = 0.016). Serum CRP concentrations [geometric mean (95% Cl)) univariate concentrations were 1.32 (1.26-1.39 mg/LI in nonconsumers and 1.10 (1 .03-1.17 mg/L) in consumers (P< 0.0001). A J-shaped relationship between dark chocolate consumption and serum CAP was observed; consumers of up to 1 serving (20 g) of dark chocolate every 3 d had serum CRP concentrations that were significantly lower than nonconsumers or higher consumers. Our findings suggest that regular consumption of small doses of dark chocolate may reduce inflammation. [ABSTRACT FROM AUTHOR]

Abstract: Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of 18, 25, 35 and 50μm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Variations in PSD had no influence on crystallinity of products. Fat and lecithin content influenced the degree of crystallinity and melting properties (T end, T index and ΔH melt) of the products. Increasing fat content caused consistent increases in degree of crystallinity and crystal size distribution, thus effecting significant changes in T end, T index and ΔH melt of their derived products. Increasing lecithin content however reduced the crystal sizes in products. Particle size (PS) increases had limited effects on T onset, T peak, and ΔH melt independent of fat and lecithin content. Significant decreases in T end and T index were noted with PS increases at all fat and lecithin contents. Similar increases in T end and T index were noted with increases in fat content at all PS and lecithin levels. Contrary, increasing lecithin content in products resulted in significant decreases in T end, T index and ΔH melt. Thus, variations in fat and lecithin contents during dark chocolate manufacture influence the crystallinity of products, and with PSD, they all influence the melting index (duration) of their derived products. [Copyright &y& Elsevier]

This article offers a new interpretation of how and why Europeans developed a taste for chocolate. While previous studies have suggested that Europeans transformed chocolate materially and ideologically in order to make it fit their existing set of tastes and prejudices, it is demonstrated that Europeans learned to like chocolate on Indian terms as a result of their status as cultural minorities in colonial Mesoamerica. In addition this article uses the historical case study of chocolate's trans-cultural migration to revise current models of taste used in historical and anthropological literature. It rejects biological-essentialism and cultural-functionalism and instead shows that taste is an independent historical variable affected by social circumstances. [ABSTRACT FROM AUTHOR]

Colombian author Tomás Carrasquilla worked in, besides showing several aspects of Antioquian daily life, describing the food and beverages that were most common in his time. He was first classified as a "costumbrista", under a pejorative consideration and taken as a province writer, Carrasquilla was claimed an important author by Kurt Levy, in the ninety fifties, in his PhD thesis written in Canada. This work about Carrasquilla, who was born in Santo Domingo, Antioquia, was translated into Spanish in 1958. Carrasquilla has several references to the food and the beverages used in Antioquia, fact that allows the conclusion that he was a fan of regional gastronomy. His texts show that he loved chocolate, arepas (corn cakes) stuffed pork, beans and bacon, chorizos (sausages), morcilla (pork intestine filled with blood, rice and spices), Christmas food, candies and, in general, all of the cultural expressions related to gastronomy. [ABSTRACT FROM AUTHOR]

Abstract: This study investigated the relationship between bonding patterns and self-concept, and the influence of these constructs on a measure of sub-clinical eating disturbances. Undergraduate students from the United States (N =166) and Norway (N =233) were given self-report questionnaires that included measures of parental bonding, locus of control, self-concept clarity, self-esteem, and disturbed cognitions associated with eating. A structural equation model showed the expected pattern, with bonding predicting self-concept and self-concept predicting eating disturbances. The model fit equally well for samples from both countries and for both genders. This model links the pattern of low care and overprotective parental bonding indicators mediated through a self-concept defined by a lack of self-understanding, low self-esteem, and external locus of control to increased risk of eating disturbances for college aged men and women. [Copyright &y& Elsevier]

Abstract: This study tested the construct validity of a multidimensional ambivalence model of chocolate craving, and examined the concurrent and discriminant validity of the model with respect to chocolate consumption and disordered eating behaviors. The Orientation to Chocolate Questionnaire (OCQ) was administered to 312 university students (79.5% female) along with measures of chocolate consumption and disordered eating. Results supported a three-factor model of chocolate craving incorporating approach and avoidance inclinations and feelings of guilt. These craving dimensions differentially predicted frequency and quantity of chocolate consumption as well as a range of disordered eating behaviors. Chocolate-related guilt was a consistent indicator of dysfunctional eating patterns, but was unrelated to external or functional eating. Approach inclinations positively predicted consumption-oriented eating behaviors and negatively predicted avoidance-oriented behaviors. Active avoidance inclinations facilitated restraint and inhibited frequency of consumption, but were unrelated to quantity consumed. In line with contemporary theories of substance craving, chocolate craving can be conceptualized as a net action disposition resulting from the relative strength of the competing processes underlying indulgence and restraint. [Copyright &y& Elsevier]

The aim of the present work was to determine if the change of traditional technology to WAFA technology (mill of balls) has an influence on the rheologycal and textural characteristics of chocolate. Three types of chocolate were elaborated: dark, milk and white. Rheological parameters and particle size were measured in chocolate. Textural instrumental tests were achieved to bars made of each type of chocolate. The change of technology influenced in rheological and textural characteristics of chocolate due to the distribution of particle size obtained and the effect of continuous trituration mechanism that take place in the mill of balls. [ABSTRACT FROM AUTHOR]

Abstract  Chocolate conching is usually still performed in a time consuming batch process. For milk chocolate, its main purpose is to remove water and to adjust flow properties. As the conch is not an efficient dryer and flow properties are mainly influenced by shear treatment, the objective of this study was to separate and optimise both processes. Prior to liquefaction, refiner flakes were dried to �. Sample properties were very close to a standard. Only continuous liquefaction at very high throughput resulted in slightly increased viscosity. Sensory analyses just found negligible differences. Thus neither pre-drying nor short or continuous liquefaction had a negative impact on product quality. [ABSTRACT FROM AUTHOR]

Abstract: In this work two hypotheses were tested: (1) that eating a piece of chocolate immediately affects negative, but not positive or neutral mood, and (2) that this effect is due to palatability. Experiment 1 (48 normal-weight and healthy women and men) examined the effects of eating a piece of chocolate and drinking water on negative, positive and neutral mood states induced by film clips. Eating chocolate reduced negative mood compared to drinking water, whereas no or only marginal effects were found on neutral and positive moods. Experiment 2 (113 normal-weight and healthy women and men) compared effects of eating palatable and unpalatable chocolate on negative mood, and examined the duration of chocolate-induced mood change. Negative mood was improved after eating palatable chocolate as compared to unpalatable chocolate or nothing. This effect was short lived, i.e., it disappeared after 3min. In both experiments, chocolate-induced mood improvement was associated with emotional eating. The present studies demonstrate that eating a small amount of sweet food improves an experimentally induced negative mood state immediately and selectively and that this effect of chocolate is due to palatability. It is hypothesized that immediate mood effects of palatable food contribute to the habit of eating to cope with stress. [Copyright &y& Elsevier]

Abstract: Faeces-shaped chocolate fudge has been shown to evoke a significant disgust reaction. However, methodological issues inherent in the original study have impeded our understanding of this striking phenomenon. In the present experiment, photographs of objects from one of four categories—edible (e.g., chocolate), inedible (e.g., jumper), disgusting (e.g., faeces) and mixed (e.g., chocolate shaped as faeces)—were presented to 105 participants. Ratings were collected of (1) general disgust elicited by the objects and (2) the level of disgust elicited by considering the objects as potential food items. Disgust ratings across the four categories were higher on the food scale than on the general scale. ‘Inedible’ items were rated much more highly than the ‘mixed items’, confirming that an alternative explanation for the disgust reaction to faeces-shaped chocolate can be framed in terms of the unexpectedness of the item as a potential foodstuff, which leads to a neophobic response. [Copyright &y& Elsevier]

Abstract: The aim was to test the validity of a multidimensional model of chocolate craving among children, and to examine if the dimensions underlying the model predict consumption and eating disordered symptoms. Participants were 602 children (53% female) aged 11, 12, and 13 from 11 schools in Western Australia. Measures included the Orientation to Chocolate Questionnaire (OCQ) designed to assess three components of chocolate craving (approach, avoidance, and guilt), questions assessing body image dissatisfaction and dieting, and body mass index (BMI). Using structural equation modeling, results confirmed that chocolate craving among children is best conceptualized as a three-factor model (approach, avoidance, guilt). The underlying dimensions were differentially associated with self-reported chocolate consumption and indicators of disordered eating patterns. After controlling for BMI and gender, chocolate-related guilt was strongly associated with greater body dissatisfaction and dieting, and avoidance inclinations were also associated with dieting. Chocolate-related guilt was higher in girls than in boys. Results suggest that children experience chocolate craving as a multidimensional phenomenon reflecting some ambivalence. A gender difference in chocolate-related guilt appears to emerge in childhood, potentially contributing to a greater risk for girls to develop exaggerated concerns about body shape and weight. [Copyright &y& Elsevier]

The controlled stress vane method was used to measure the yield stress in dark chocolate. Three vanes with different L/D ratios and five different stress rates were used in three different chocolate formulations. The vane displacement data did not indicate a definite yield phenomenon. When the vane displacement data were transformed into a ratio of vane velocity to elapsed time, the square root of vane velocity (SV) or the cube root of displacement, a definite yield phenomenon was observed. The SV was preferred on the basis of physical considerations and the linear regression of its derived yield stress on vane dimensions, stress rate and chocolate particle size. The value of the yield stress was the least when determined for a vane height to diameter ratio of 2 and at a stress rate of 3 Pa/min using the SV transformation. [ABSTRACT FROM AUTHOR]

This work characterized the flow properties and investigated the effect of grind, emulsifier type and emulsifier level on the coating thickness of milk chocolate. Rheological properties were characterized using a concentric cylinder viscometer according to the method recommended by the International Confectionery Association. The thickness of the chocolate on dip-coated acrylic plates was obtained by a gravimetric method. A three-way analysis of variance was performed for the coating thickness. All three factors were significant; the thickness of the chocolate coating was greater for fine grind, soy lecithin for emulsifier and for low concentrations of emulsifier. The thicknesses were well predicted using the model with the Casson model parameters from the rheological characterization. [ABSTRACT FROM AUTHOR]

Abstract: Geographic research on food quality, while considering many of the ways in which quality is socially constructed, has largely focused on the place-based aspects of the raw materials of food production. Here, we use French convention theory to look at a highly processed food in order to show how place associations in the social construction of food quality extend to manufacturing. For chocolate, quality is based on material characteristics whose relative importance in determining quality depends on the country in which different stages of economic innovation took place. Struggles over the definition of quality chocolate, as exemplified by the “European Chocolate War,” show how quality issues are connected to geographies of manufacturing and innovation. [Copyright &y& Elsevier]

Abstract: Emotional changes after eating chocolate were examined in everyday life. Thirty-seven healthy, normal-weight women ate a chocolate bar, an apple or nothing and rated their subjective state 5, 30, 60 and 90min after eating. Both chocolate and the apple reduced hunger, elevated mood and increased activation, but the effects of the chocolate were stronger. Eating chocolate was also followed by joy and, in some women, by guilt. Guilt responders experienced less intense positive emotions. Whereas positive emotional responses appear to be due to sensory pleasure and it''s anticipation and may also be related to reduced hunger, guilt responses are probably induced by negative food-related cognitions. [Copyright &y& Elsevier]

Rats (n = 6) visited four baited locations (randomly chosen on each trial; study phase), one of which was randomly selected to provide chocolate. After short (1-h) or long (25-h) retention intervals (RIs), eight locations were available, and the four locations not available in the study phase provided food (test phase); the chocolate location also provided food after long RIs. More visits to the chocolate location occurred after long RIs than after short RIs. Next, chocolate was paired with LiCl during the long RI (i.e., after encoding the chocolate location). Fewer revisits to the chocolate location occurred after LiCl than in previous testing with the long RI. The rats demonstrated complete transfer when grape replaced chocolate after LiCl–chocolate pairing. The discrimination of what, when, and where could not be based on adopting different revisit strategies at different times of testing. [ABSTRACT FROM AUTHOR]

Abstract: Oil migration is responsible for the poor keeping qualities of composite confectionery products. Quality defects arising from oil migration include softening of the coating, hardening of the filling, deterioration in sensory quality and a greater tendency toward fat bloom formation. For this reason, oil migration has been extensively studied, and yet a clear understanding of the oil migration mechanisms still remains a challenge. Traditional MRI techniques are unable to acquire images from the solid lipid in chocolate. In this paper we employ a newly developed one-dimensional, centric-scan MRI technique to acquire images from the short lived signal components from the solid lipid, as well as the longer timescale components of the liquid lipid in a chocolate sample. We present one-dimensional images of a dynamic hazelnut oil absorption experiment, and one-dimensional solid and liquid distribution maps in a 5mm thick chocolate sample in which oil migration occurs. [Copyright &y& Elsevier]

Abstract: The concentrations of sodium, potassium, calcium, magnesium, sulfur and phosphorus (major elements) and iron, copper, zinc, selenium, molybdenum, chromium and manganese (minor elements) in chocolate-flavoured beverages from São Paulo State, Brazil, were determined. Different brands of this kind of beverage were analysed after digestion in a microwave oven and the quantification of the elements was done by inductively coupled argon plasma atomic emission spectrometry (ICP OES). Forty-four different samples from 13 different brands were studied, with significant differences in the contents of both major and minor elements formed between and within the different brands. However, it was possible to conclude that the samples analysed are good sources of K, Ca, Mg, S and P, and mainly those whose compositions included powdered milk. On the other hand, chocolate-flavoured beverages are shown to be poor sources of sodium. The data were examined by multivariate analysis with application of the method of pattern recognition (hierarchical grouping or cluster analysis). [Copyright &y& Elsevier]

Abstract: Current evidences suggest that diet per se plays an important role in genesis of metabolic and vascular function abnormalities. We have investigated the effects of addition of a high-fat diet (chocolate) in the presence or absence of short-term (7 days) administration of fenofibrate on metabolic and vascular changes in adult male Wistar rats. Despite similarities in total body weight in all groups, compared with control fed groups, chocolate-supplemented animals had significantly higher plasma triacylglyceride and non-esterified fatty acids and leptin (for all, P <0.01), but not glucose or insulin levels. Fenofibrate treatment corrected metabolic changes. In the mesenteric arteries, responses to KCl and noradrenaline were significantly (for both, P <0.01) higher in chocolate-supplemented group. Furthermore, vasorelaxant responses to carbamylcholine, but not to sodium nitroprusside, were significantly (P <0.01) reduced in the chocolate-supplemented group. Although fenofibrate failed to improve noradrenaline and KCl responses, it was effective in improving carbamylcholine-induced vasorelaxation. These data suggest that high-fat diet has a profound effect on plasma lipid profile and vascular function. Furthermore, fenofibrate treatment may ameliorate high-fat diet effects on vascular function and metabolic changes. [Copyright &y& Elsevier]

The influence of mechanical vibration on the flow properties of a highly concentrated multiphase food system is explored in this work. An experimental set-up was designed and adapted to a conventional rotational rheometer with precise rheological characterization capability. A number of calibration tests were performed prior to fundamental experiments with a highly concentrated chocolate suspension. Also, the prediction of wall slippage in shear flow under vibration was evaluated. Analysis of the boundary conditions shows that no side effects such as wall slippage or the Taylor effect were present during the shear experiment under vibration. It was found that superposition of mechanical vibration and shear flow radically decreases the shear viscosity. Comparison between reference shear viscosities at specified shear rates and those measured under vibration shows considerable differences in flow properties. Conversion of the behaviour of the concentrated suspension from strongly shear-thinning to Newtonian flow is reported. Also, the appearance of vibration-induced dilatancy as a new phenomenon is described. It is suggested to relate such phenomena to the non-equilibrium between structure formation and disintegration under vibration and hydrodynamic forces of shear flow. The influence of vibration on structure formation can be well observed during measurement of the yield value of the chocolate suspension under vibration. Comparison with reference data shows how sensitive the structure of the concentrated suspension is to vibration in general. The effects and observations revealed provide a solid basis for further fundamental investigations of structure formation regularities in the flow of any highly concentrated system. The results also show the technological potential for non-conventional treatment of concentrated, multiphase systems. [ABSTRACT FROM AUTHOR]

Abstract: Several factorial models extending the famous Bigelow model to describe the influence of the heating and recovery pH and a w conditions on bacterial heat resistance have been developed. These models can be associated in an overall multifactorial model describing the influences of heating and recovery conditions on D values. For Bacillus cereus strain ADQP 407 the model parameters characterising the environmental factor influences (pH, Temperature, a w) were evaluated. Determination of bacterial heat resistance in cream chocolate have been realised to validate these parameter values and to evaluate the level of the influence of food texture or different compounds not taken account of in the model. [Copyright &y& Elsevier]

Focuses on the history of chocolate. Origin of cacao; Early uses of cacao among the Mayas and Aztecs; Introduction of chocolate in Spain; Characteristics of the cacao plant; Processing of chocolate into confections, pralines and other products.

Meal replacement products for weight-loss are popular and safe for most unsupervised consumers desiring to lose weight. Previously we reported that the thickness of meal replacement diet shakes had a direct and significant effect on hunger intensity during the first 2 h and that hunger intensity scores for liquid meal replacements were significantly below baseline for 3 h following consumption (Mattes, R.D.; Rothacker, D. Beverage viscosity is inversely related to postprandial hungar in humans. Physiol. Behav. 2000, 74 (4-5), 551-557.). This study uses the same protocol to investigate meal replacement bars designed for overweight consumers. Subjects were prescreened to include only those that normally ate breakfast and liked chocolate. The bar used in this study contained 250 calories (about 30 more than most liquid diet shakes) 4 g of dietary fiber, 14 g protein, and 8 g of fat. Subjects were instructed consume the entire bar with a glass of water following an overnight fast when they would normally consume their first meal of the day and to assess their hunger on a 1 (not hungry at all) to 9 (as hungry as I have ever felt) scale before consumption, immediately after and hourly for 6 h (only on typical weekdays). Similar assessments were made for the perception of stomach fullness (1 = empty, 9 = extremely full), strength of the desire to eat (1 = no desire, 9 = extremely strong) and thirst (1 = not at all thirsty, 9= extremely thirsty). One-hundred and eight subjects (23 males; 85 females) completed the study. No gender satiety differences were found. Hunger ratings and desire to eat remained significantly below baseline for 5 h following consumption. Stomach fullness scores were significantly above baseline for 5 h. Thirst scores were significantly below baseline for 3 h. Although the meal replacement diet bars contained only 30 additional calories than liquids, they provided an additional 2 h of hunger suppression from baseline which may have an impact on overall weight loss success. These results support superior short-term hunger control with solid meal replacements. [ABSTRACT FROM AUTHOR]

Crystallization of cocoa-butter in the β phase from the melt under static conditions is only possible using the memory effect of cocoa-butter. Under all other conditions polymorphs with lower melting temperatures develop, whereas the β phase is the preferred one in chocolate. SAXS experiments proved 1,3-distearoyl-2-oleoylglycerol seeds with triple chain-length packing initiate the β-crystallization. Models for the different phases may be based on the crystal structure determinations of triacylglycerols.A new, patented, way of chocolate making is in development in which the traditional tempering process is replaced by another pre-crystallization process. The process is based on the use of seed crystals in the liquid phase and driven by a feedback system. [Copyright &y& Elsevier]

Previous research with adults has identified that products are hedonically scored differently depending on the amount of information (e.g. branding) accompanying test products. This influence has not been tested with teens, who exhibit a strong affinity for branding. This research tested two different food product categories (chocolate breakfast cereal and seasoned cheese crackers) under three description conditions: blind (category only), context (flavor descriptor/category), and concept (branded). Hedonic responses were measured for overall liking and for specific product characteristics, such as seasoning or sweetness (i.e. “diagnostic” attributes). In both products, the branded concept descriptor did not prove an advantage over the context flavor descriptor for overall liking. However, some diagnostic attribute scoring demonstrated notable differences from the contextual and concept-based conditions. Additional research is suggested for other concepts and product types where branding may have variable interactions with sensory expectations. The potential impacts of brand familiarity and respondent motivation are discussed. [Copyright &y& Elsevier]

We suspect that people have an everyday theory of mind because they explain and frequently talk about the behaviour of others and themselves in terms of beliefs and desires. Having a theory of mind means that we believe that other people have minds like ours and that we understand the behaviour of these others in terms of the contents of their minds: their knowledge, beliefs and desires. But how can we demonstrate experimentally that people are using their theory of mind to predict the behaviour of others. This problem is particularly acute in the case of animals or young human children when they do not have language. Dennett (1978) discussing Premack & Woodruff's (1978) seminal paper ‘Does the chimpanzee have a theory of mind?’, suggested that the use of false beliefs to explain behaviour would provide convincing evidence. When their belief is true (i.e. corresponds to the actual state of the world) we can explain peoples' behaviour on the basis of the state of the world without needing to know about their beliefs. This ambiguity does not arise when the belief is false. The first experiment to use this approach was published by Wimmer & Perner (1983). They showed that at around 4 years of age a child knows that Maxi will look for his chocolates where Maxi believes them to be, even though the child knows that this belief is false because he has seen Maxi's mother moving the chocolates. In the English-speaking world the task involving Maxi and the chocolates has become the Sally-Anne task (see this issue, Lee et al. 2004). Since Wimmer & Perner's publication the development of theory of mind abilities in children has been studied intensively (e.g. Baron-Cohen et al. 2000; Wellman et al. 2001). [ABSTRACT FROM AUTHOR]

Chocolate consists of finely ground sugar, milk powder and cocoa, which must be mixed with cocoa butter, to obtain the final product. The mixing of the chocolate takes place within the ‘conche’ although this is not an efficient part of the chocolate making process, as it is both time and energy consuming. The complexity of conching is due to the number of physical constraints that must be achieved, such as the breaking of agglomerates, the coating of particles with fat, reduction in viscosity, elimination of undesirable volatiles and final flavour development.As an addition to the conche, a ‘reciprocating multihole extruder’ (RME) was used within this study to pre-mix the chocolate before further processing within a ‘Kemutec’ mixer. The Kemutec mixer was used in order to simulate the typical mixing characteristics that occur in a traditional conche. Efficiency was then compared to mixing in the Kemutec mixer alone, without a pre-mix.Results showed that the RME could quickly reduce the viscosity of the chocolate whilst at the same time consuming little energy. In addition, the RME also reduced the energy required for further processing in the Kemutec mixer. An analysis of experimental data showed that these benefits resulted in an energy saving of up to 32% when the RME was used prior to Kemutec mixing. [Copyright &y& Elsevier]

Residence time distributions were determined for the continuous processing of chocolate in a twin-screw, co-rotating mixer, and modeled using as a series combination of piston flow and ideal mixing elements or as equal size tanks in series. Color (L-value) was measured after a step change from milk chocolate to white chocolate. Both models fit the data well, although the series combination of piston flow and ideal mixing fit better for short mean residence times, accurately predicting the observed deadtime. The series of tanks model appeared to fit data better under conditions where longer mean residence times were observed. The mean residence time was significantly influenced by feed rate, screw speed and gate opening. A high shear, low conveyance screw configuration was used that led to a high fill fraction (>0.85). Therefore, feed rate had the greatest effect on the mean residence time. The time of first appearance was affected only by the gate opening, and ranged from 0.44 to 0.68 times the mean residence time. [Copyright &y& Elsevier]

Abstract. The objective of the study was to assess the effects of various milk components on chocolate quality, defined by measurable properties and decisively by consumer liking.The choice of milk products considered different types, technologies and suppliers. Samples produced under standardised conditions were analysed for particle size, flow properties, colour and by a trained sensory panel. Consumer testing determined overall liking. Results revealed that milk ingredients influence consumer liking of milk chocolate through the quality driving parameters of particle size/sandiness, viscosity/melting mouthfeel and milk flavour. Chocolates made from milk products that contain high amounts of free fat - e.g. skim milk powder plus anhydrous milk fat - scored better than those using bound fat - e.g. whole milk powder. Milk fat status had more influence than differences between spray and roller-dried powders. High free fat cream powders were most suitable for cream chocolates. All milk components need to be free from off-notes that require sensory checks. Fillers like lactose could replace some sucrose, and whey protein concentrate can partially replace skim milk powder. [ABSTRACT FROM AUTHOR]

This paper examines the culture of gift-giving in contemporary urban Russia, illuminating in the process broader post-socialist deliberations about social identity and personal worth. Drawing upon ethnographic research in St. Petersburg (1998-99), I consider how marketization influences, informs, and overlaps with logics of gift-giving and with the social networking practices so central to Soviet-era consumer strategies. In contrast to most previous analyses of such phenomena, this article attends closely to the items of exchange themselves, asking why certain goods are chosen as gifts in particular contexts (such as the chocolate and cognac typically given as tokens of gratitude to doctors, teachers, and others whom one wishes to thank for services well provided). Social theorists have commented on the 'misrecognition' inherent in such gift-giving, in that transactors tend to view these presents not as pragmatic investments but simply - as Russian teachers put it - 'signs of attention' Yet here I push further to consider what it is people are actually recognizing about their shifting social worlds in these activities, as they take stock of one another's claims to cultural and moral value (as well as material wealth) and conceptualize the kind of 'society' in which they are participating. [ABSTRACT FROM AUTHOR]