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Showing 1 to 15 of 15 for “"Dark Chocolate"”.
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Strategies to influence temperature stability of dark chocolate in tropical regions
Chocolate is a complex matrix, for which the preparation involves several physical and chemical processes, requiring a diverse set of technological operations to obtain the desirable quality and sensory characteristics. Fat bloom formation and melting point are challenging to control in the …
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Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing
Item withdrawn by Laura Spradlin (lspradl2@illinois.edu) on 2014-04-22T13:41:39Z Item was in collections: University of Illinois Theses & Dissertations (ID: 1) No. of bitstreams: 1 Rosales_Eliana.pdf: 2512745 bytes, checksum: 05296c3dc48ff7186159f4dbab00bd73 (MD5)
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Effects of time and temperature during melanging on the volatile profile of dark chocolate
Small-batch chocolate-makers use distinct equipment and process steps from that of large-scale industry leaders. Only one of these steps is unique to small-batch chocolate-making and is known as melanging—a refining process that takes place in a stone wet-grinder. Despite being essential to flavor …
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
Chocolate flavor complexity depends on many factors, such as cacao bean genotype, environmental growing conditions, postharvest management, and chocolate production. It has been an object of study for more than 100 years, and over the years, more than 600 volatiles have been identified in cocoa …
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Impact of emulsifiers on physical, sensory, and microstructural properties in formulated dark chocolate with an innovative educational approach
Dark chocolate has both a complex flavor profile and compositional matrix consisting of sugar and cocoa particles dispersed in a continuous phase of cocoa butter. The crystal structure of cocoa butter contributes to both the smooth mouthfeel and melting properties of chocolate that are favorable …
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Effect of a polyphenol-rich diet on vascular function and other markers of cardiovascular risk
… rich foods, in particular berries and dark chocolate, may have the potential to influence cardiovascular disease risk. However, there are very few polyphenol-specific dietary intervention studies, and none of sufficiently robust design that assess the effect polyphenol-rich foods on …
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Sensory Research on Ginseng Food Products
… changes in the sensory properties of coffee and chocolate bitterness by the addition of ginseng extract. Three independent focus groups (n = 14) identified that panelists had little experience in consuming ginseng food products. Due to their unfamiliarity with ginseng, informative packaging …
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Determining the concentration and source of lead in chocolate using lead isotopes
Single-origin dark chocolate samples derived from cocoa grown in developing countries from around the world were analyzed to determine their lead concentrations and the isotopic composition of the lead. The lead isotope ratios were compared with published data from aerosols and volcanic rocks …
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Impact of cocoa (Theobroma cacao L.) fermentation on composition and concentration of polyphenols: Development of fermentation model system and utilization of yeast starter cultures
Consumption of cocoa and dark chocolate products has been associated with positive health outcomes including reduced onset of cardiovascular disease, inflammation, diabetes, obesity, and platelet disorders. Cocoa polyphenols, putatively responsible for these beneficial activities, are highly …
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Understanding affective response to food using facial electromyography: a preliminary look at individual differences
… reactivity during the oral processing of a sweet dark chocolate sample. Self-reported hyper-sensitivity was not found to be associated with self-reported hedonic liking, self-reported sensory perception, or facial activity during food interaction in any of the studies.<br/><br/>Interestingly, …
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Improving the dietary management of orofacial granulomatosis
… symptom recurrence is common. Patients identify chocolate as a problem but are often resistant to long term avoidance. Phenolic acids are among the chemical constituents of cinnamon and benzoates and while the cinnamon and benzoate free diet avoids the highest sources, some dietary exposure …
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Physical, Perceptual, and Bioactive Components of Chocolate
Chocolate is in essence cocoa mass and sugar suspended in a cocoa butter matrix. Consumers have come to expect the rich, smooth texture and mouthfeel of chocolate, which is due to unique interactions of polymorphic lipid structures of cocoa butter. Various storage conditions may lead to development …
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Effect of High Antioxidant Cacao Consumption on Behaviors in Children with Autism Spectrum Disorder
… consumed 8 squares (or 16 grams) per day of the dark chocolate which had a concentration of 70% cacao and 30% organic cane sugar (total antioxidant concentration was 8,320 μmoles / 100 grams. The two main behavioral measures were the Aberrant Behavior Checklist- 2nd Edition (ABC-2) and the Autism …
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Preparation and applications in confectionery of co-crystalline sugar products and a novel hydrated form of sucrose
… material containing 10% of glucose was tested in chocolate but proved to thicken it up. This result was believed to be due to the porosity of the co-crystalline product. As a consequence, its potential for fat retention was studied. The co-crystalline material was found to reduce the migration of …