Search

To satisfy the ever-increasing share of consumers who are lactose intolerant, vegan or require foods with less simple sugars, chocolate companies are constantly looking for new formulations. In the present research, the nutritional and sensory profile of two novel chocolates was evaluated. In the first, milk powder was replaced by coconut copra, almond and isolated soy protein, and in the second dark chocolate-based, sucrose was replaced by coconut sugars, stevia and erythritol, resulting in a reduction in calorific value of about 8%. The substitution of milk powder with vegetal ingredients affected the chocolate mineral profile, with high iron and copper concentrations and less potassium, calcium and phosphorus. The vegan samples showed the presence of medium-chain fatty acids from coconut oil, mainly lauric acid. Esters, the group responsible for the fruity aroma, represented mainly by benzaldehyde, furfural and vanillin, were prevalent in the vegan sample. The novel chocolate without added sucrose provides approximately 2182.6 kJ/hg registering a reduction in caloric value of more than 8% compared to the standard sample. In addition, the presence of coconut sugar, with its low glycaemic index (35), made the novel chocolate healthier than plain sucrose-containing dark chocolate. [ABSTRACT FROM AUTHOR]

In response to the growing demand for healthier food options, this review explores advances in oleogel systems as an innovative solution to reduce saturated fats in chocolates. Although appreciated for its flavor and texture, chocolate is high in calories, mainly due to cocoa butter (CB), which is rich in saturated fats. Oleogels, three-dimensional structures formed by structuring agents in edible oils, stand out in terms of mimicking saturated fats' physical and sensory properties without compromising the quality of chocolate. This study reviews how oleogels could improve chocolate's stability and sensory quality, exploring the potential of pectin-rich agro-industrial by-products as sustainable alternatives. It also explores the need for physicochemical evaluations of both oleogel and oleogel-based chocolate. [ABSTRACT FROM AUTHOR]

Summary: Chocolate has been a part of human consumption for millennia, serving as a confection, medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and independent of the age or social background. The substantial content of chocolate may provide consumers with antioxidant, anti‐inflammatory, antimicrobial, antiallergenic, and anticarcinogenic benefits. Beyond such properties, diverse bioactive ingredients are utilised in the creation of functional chocolate products aiming at promoting health and meeting the modern consumers' demands and market orientations. These products are primarily focused on enhancing nutraceutical effects, such as antioxidant activity, protein content and prebiotic effects. Additionally, the use of A2 milk powder in chocolate production holds promising expectations towards enhancing the digestibility of the products. Due to the superior affinity of proteolytic enzymes, A2 milk can be digested more easily than A1 milk. In this way, with the addition of A2 milk to chocolate, it may become more easily digestible. The objectives of this review are a comprehensive understanding of the evolution of chocolate consumption, its health benefits, and the contemporary innovations in chocolate production. Additionally, the potential for developing easily digestible, functional chocolates made from A2 milk, which could rejuvenate functional chocolate production, is discussed in this article. [ABSTRACT FROM AUTHOR]

Seeding (SD) is a chocolate pre-crystallization technique (PT) that serves as a more efficient alternative to conventional tempering (CT), yielding equivalent characteristics within the category of well-tempered chocolate. However, variability in macroscopic quality attributes may persist. This study aims to discern variations among well-tempered chocolates obtained through various configurations of PTs: CT, SD, and a combination of both (CS), focusing on changes during pre-crystallization, solidification, and subsequent storage at 20 °C. The increased yield stress (> 1.2 Pa) of pre-crystallized chocolate in comparison to non-tempered chocolate, melting peak alignment with the β V cocoa butter (CB) polymorph (29–34 °C) after 6-h storage and fat-bloom resistance up to 9 months, affirm the successful integration of different PTs within the well-tempered chocolate category. However, distinct melt⟶2L⟶3L lamellar packing transition mechanisms for each PT were identified in the first hour of solidification through synchrotron-assisted time-resolved X-ray scattering. Varied polymorphic transition and microstructural growth kinetics were also observed over 28 days of storage, as indicated by melting profiles. CS chocolate exhibited limited transition, remaining stable as β V . In contrast, CT and SD underwent rapid microstructural growth with an indication of a small fraction of CB polymorph transitioning to the undesirable β VI CB polymorph (> 34 °C), linked to fat bloom development. Surface topography observation through accelerated shelf-life test at 26 °C over 9 months marked the link with CB crystal microstructural growth, with fat bloom occurring faster on SD chocolate, then CT chocolate, and finally the CS chocolate. These findings highlight the potential to tailor crystallization kinetics by adapting PT to achieve improved product qualities, such as extended fat-bloom resistance or accelerated solidification while remaining within the well-tempered category. [ABSTRACT FROM AUTHOR]

The judgment of the Beijing Internet Court recognizing copyrightability of AI-generated images is flawed for three reasons. First, the judgment treats generative AI as a tool of creation akin to a brush, camera or Photoshop. But generative AI is not a passive means for the author to implement the act of creation that directly produce works; instead, it is actively involved in the decision-making process of the substance of the resulting content. Second, the judgment attaches much importance to the creative nature of the text prompts and other inputs of the user of generative AI, while it fails to make the analysis within the framework of the idea/expression dichotomy. Different generative AI systems, and even the same generative AI, may generate completely different images based on exactly the same 'user's inputs'. This fact shows that 'user's inputs' are an unprotectable idea in relation to the outcome of the AI production, because a single creative and original idea may lead to a large number of expressions. Third, while acknowledging that the relationship between generative AI and its users is akin to the relationship between the commissioned party and the commissioner during the creation of a painting, the judgment wrongly attributes user's authorship of AI-generated content to AI's lack of free will and legal personality. [ABSTRACT FROM AUTHOR]

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

An increasing number of studies have shown that several factors other than food and drink itself, such as design of packaging, cutlery and plateware, slightly but significantly affect taste/flavor perception of food and drink. This study aimed to broaden the knowledge by investigating the influence of the color of the plateware both on expectation and perception of chocolate taste/flavor by applying a between-participants design. Participants (48 Japanese university students) were presented with four different chocolates, and rated their expected (pre-tasting) and perceived (post-tasting) taste/flavor of the chocolates. While half of the participants were presented with the chocolates on red platewares, the other half on black platewares. The results showed that, whereas the chocolates were expected as more bitter when presented on the red plateware than the black plateware, they were perceived as sweeter when tasted from the red plateware than the black plateware. The observed discrepancy between pre-tasting expectation and post-tasting perception cannot be simply explained by sensation transference (i.e., expectation assimiliation), which would have predict that both expected and percieved sweetness would be enhanced in the red plateware condition. Possible explanations and practical implications are also discussed. Plain language summary: This study aimed to investigate the effect of the color of plateware on taste perception of chocolates. Participants were asked to taste and evaluate chocolates either from a red or black plateware. Even though the chocolates were expected as more bitter when presented on the red plateware, they were perceived as sweeter when tasted from the red plateware than the black plateware. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The aim of this study was to produce chocolate using roasted (RB) and unroasted cocoa beans (URB). The effect of roasting on the total phenolic content (TPC), antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) values], phenolic compounds, caffeine, oxidative stability [free fatty acid, peroxide, conjugated dienes, conjugated trienes, and thiobarbituric acid reactive substances (TBARS)], Fourier transform infrared (FTIR), and differential scanning colorimetry (DSC) analysis of both cocoa beans and chocolate samples were analyzed. According to the results, the TPC of URB (24.96 mg gallic acid equivalent (GAE)/g sample) was higher than roasted beans (21.32 mg GAE/g sample). Similar results were also seen in the TPC of chocolate samples. Although roasting did not affect the DPPH scavenging activity and caffeine content of cocoa beans, it decreased FRAP and CUPRAC values. (-)-Epicatechin and chlorogenic acid values were higher in unroasted bean and chocolate samples, but the amount of gallic acid increased with the roasting process. Free fatty acid, peroxide, conjugated dienes, conjugated trienes, and TBARS results of unroasted samples were lower than roasted ones, indicating better oxidative stability. The melting temperatures of cocoa beans changed with roasting while it was similar between chocolate samples. Composition of the beans and the chocolate samples were qualitatively determined with FTIR. [ABSTRACT FROM AUTHOR]

The main physicochemical characteristics of novel artisanal chocolates (both dark and milky) intended for vegan consumers or for those requiring assumption of fewer simple sugars, were analysed. Replacement of milk (with coconut copra, almonds, and soy protein isolates), and sucrose (with coconut sugars, stevia and erythritol, respectively) in dark chocolate, were accounted for by means of texture analysis, rheology, water activity, fatty acid composition, differential scanning calorimetry (DSC) and fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry. The vegan sample (i.e., the milk-less one) showed lower values of hardness and adhesiveness as well as a larger peak in the melting behavior at the calorimetric evaluation (DSC). Moreover, the absence of milk resulted in the halving of the yield stress and a decrease in both the apparent and Casson's viscosity. In the sample of chocolate with less sucrose, the peak temperatures measured at the DSC indicate crystallization of cocoa butter in its best form (Vβ2), unlike in dark chocolate, due to the different sugar composition. Similarly, the Casson yield stress (τ0), increased significantly (almost 70%), with the substitution of sugar. Finally, the results of NMR FFC relaxometry made it possible to identify aggregates of different sizes, laying the basis for its use as a rapid, non-destructive method for chocolate analysis. [ABSTRACT FROM AUTHOR]

This work aimed to recognize the mite fauna present in the different environments of a chocolate production system in Serra Gaúcha, Southern Brazil. The collections were carried out in August 2022 in different environments of an artisanal chocolate factory and store. Chocolate samples were collected from the store, the manufacturing process, the raw materials used to produce chocolates and the dust from the factory environments. Different collection methodologies were used depending on the materials' characteristics or environments. A total of 407 mites belonging to the families Acaridae, Anystidae, Blattisociidae, Cheyletidae, Glycyphagidae, Laelapidae, Pyemotidae, Tarsonemidae, Tetranychidae, Tydeidae, in addition to Oribatida and Uropodina, were collected. Tydeidae was most abundant, with 55% of the specimens found, with Brachytydeus oregonensis being the most representative, followed by Acaridae, with Tyrophagus putrescentiae representing 27.5% of the mites found. [ABSTRACT FROM AUTHOR]

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cocoa beans (Theobroma cacao L.) can be used for craft chocolate production, which arouses consumer interest due to their perceived better quality. This study aimed to evaluate the chemical profile of 80% artisanal chocolate samples produced with cocoa beans subjected to different maturation conditions. In the first maturation process, beans were matured under no-oxygen conditions, and in the second, the toasted beans were matured in oak barrels. The volatile compounds of the chocolate samples were extracted by the solid-phase microextraction method in headspace mode and analyzed by gas chromatography/mass spectrometer. The non-volatile compounds were extracted with methanol and analyzed through paper spray mass spectrometry. Overall, 35 volatile compounds belonging to different chemical classes (acids, alcohols, aldehydes, ketones, esters, and pyrazines) were identified, such as propanoic acid and butane-2,3-diol. In addition, 37 non-volatile compounds, such as procyanidin A pentoside and soyasaponin B, were listed. Tannins, flavonoids, and phenylpropanoids were the main chemical classes observed, varying between the two samples analyzed. Therefore, it was possible to verify that maturation conditions affected the metabolomic profile of the 80% artisanal chocolate samples, being able to influence the sensory characteristics and bioactive compounds profile. Given these results, the sensory evaluation of these chocolates is suggested as the next step. [ABSTRACT FROM AUTHOR]

Present study investigates 39 brands of candies, chocolate, and litchis, purchased from Dhaka City, Bangladesh, for their moisture content, sulphated ash value, heavy metal, and bacterial contamination. All the brands showed moisture content (0.64%-4.775%) within the BSTI range, but sulphated ash values (18.80%-25.72%) were beyond the accepted value. Pb, Cd, Ni, and Cr ranged from 0.24-2.40 μg/g, 0.071-0.44 μg/g, 0.38-48.10 μg/g, and 0.50-12.79 μg/g, respectively, in the tested brands. Most of the brands contained Pb and Cd beyond the acceptable limits of WHO/FDA. Pb (2.24-2586.75 μg/g) was found in high concentration in the packaging of most brands, and Ni and Cd ranged from 2.10-108.05 μg/g and 1.68-45 μg/g, respectively. Bacterial presence was found in 15 brands, and 4 of them had a total aerobic bacterial count of >1 log CFU/g. Consumption of such contaminated confectionaries holds significant public health risks, specially in children, and demands necessary precautionary steps. [ABSTRACT FROM AUTHOR]

Thousands of children and youth across the country took to the streets for two weeks in spring 1947 to protest a three-cent increase in the price of chocolate bars. The protest initially generated enthusiastic press coverage and had widespread popular support, but when the National Federation of Labor Youth (nfly), the Communist Party's youth organization, announced its support, anti-communists in the press and the community red-baited the protesters. The campaign quickly lost momentum, which anti-communists attributed to the presence of Communists but was more likely due to their own red-baiting attacks in the press. Some of these protests were spontaneous reactions to a 40 per cent increase in the price of candy bars, while others were led or inspired by nfly. Either way, the countrywide mobilization of thousands of children and youth marks a turning point in the history of Canada's left. Erupting in tandem with a nationwide strike of industrial workers and protests of activist consumers demanding greater economic security and a more responsive state, the children's chocolate bar protest provides a window on this critical moment in the class struggle. The attacks on this popular protest at the moment that the long run of community-based militancy was about to be demonized, delegitimated, and silenced by red-baiting marks a significant milestone in Canada's Cold War. In addition to adding the youngsters' challenge to capital and the state to the history of the popular left, the event contributes to the growing literature on children and youth engaged in political protest, while their creative protest strategies offer a youthful dimension to the study of performance activism. [ABSTRACT FROM AUTHOR]

Consumer concern about intake of added sugars has increased commercial demand for sugar‐reduced chocolates. However, substitution with high‐potency sweeteners is not possible as sugar serves as an important bulking agent. Here, we investigated replacement of sucrose in chocolate compound with oat or rice flours, with starch granules smaller than 10 µm, focusing on texture, sweetness, and acceptability. In Study 1, six chocolates were made: a control with 54% sucrose, four sucrose‐reduced versions (reductions of 25% or 50%, using either oat or sweet rice flour), and one 54% sucrose chocolate with reduced refining time. These chocolates were compared in a Difference from Control (DFC) test in a within‐subject design, with and without nose clips. Particle size distribution, yield stress, and plastic viscosity were measured. Chocolates with 25% sucrose reduction by either sweet rice or oat flour (or reduced refining time) were not significantly different from the blind control (p > 0.05), regardless of nose clip use. In open‐ended comments, participants reported differences in rice‐flour‐containing chocolates were due to a chalkier texture, while oat‐flour‐containing chocolates were described as smoother, softer, and creamier. DFC scores from the chocolates were positively correlated with plastic viscosity and negatively correlated with yield stress. In Study 2, 25% reduced sugar chocolates made with rice flour were liked significantly less than control, but the oat flour sample did not differ from control. Collectively, these results suggest up to 25% of sucrose in chocolate can be replaced with oat flour without negatively affecting texture or consumer acceptance. [ABSTRACT FROM AUTHOR]