Open Agriculture,
Journal Year:
2024,
Volume and Issue:
9(1)
Published: Jan. 1, 2024
Abstract
Improving
the
process
efficiency
is
still
a
challenge
in
alkalization
of
cocoa
powder.
This
research
aims
to
study
effect
ultrasonic-
and
microwave-assisted
on
quality
attributes
Three
levels
duration
were
used
(5,
10,
15
min),
then
physical
antioxidant
properties
powder
evaluated.
The
results
show
that
more
effective
improving
powder’s
darkness
red
intensity
than
conventional
process.
produced
using
significantly
improved
pH
7.59,
solubility
from
20
28%
wetting
time
almost
twice,
depending
type
However,
both
advanced
methods
caused
significant
decrease
total
phenols,
flavonoids,
activity
by
about
35,
22,
38%,
respectively,
compared
method.
provides
further
information
potential
use
ultrasonication
microwave
techniques,
particularly
processing
has
not
been
explored
previously.
Antioxidants,
Journal Year:
2023,
Volume and Issue:
12(7), P. 1376 - 1376
Published: July 3, 2023
(1)
Background:
Cocoa’s
healthy
benefits
may
be
attributed
to
the
potent
antioxidant
activity
of
cocoa
polyphenols,
mainly
flavanols,
which
have
been
characterised
as
existing
in
a
high
concentration
cocoa.
However,
phenolic
composition
and
cocoa-derived
products
is
highly
variable,
manufacturing
processes
might
significantly
reduce
their
content.
For
that
reason,
full
characterisation
before
evaluating
bioactivity
crucial.
The
aim
this
review
analyse
available
evidence
on
effect
flavanol-fortified
human
health.
(2)
Methods:
Forty-eight
clinical
trials
focused
health
consuming
drinks,
bars
chocolate
reviewed,
with
total
1523
subjects.
(3)
Results:
Although
studies
differ
widely
methodology,
dosage,
duration,
target
population,
beneficial
effects
flavanol-rich
consumption
observed
at
doses
ranging
from
45.3
mg/d
1078
mg/d,
especially
cardiovascular
cognitive
function.
(4)
Conclusions:
Considering
acceptability
products,
fortification
well
other
consumed
foods
flavanols
could
an
effective
strategy
for
promotion.
Heliyon,
Journal Year:
2023,
Volume and Issue:
9(9), P. e20029 - e20029
Published: Sept. 1, 2023
While
sponge
cake
is
one
of
the
most
well-liked
cookies
in
world,
mint
and
cocoa
have
both
been
shown
to
be
excellent
sources
antioxidant
compounds.
Therefore,
aim
study
was
create
functional
cakes
with
addition
Dutch
powder
different
types
mint,
proven
increased
total
polyphenol
content.
Additionally,
made
an
effort
produce
enhanced
dried,
ground
leaves.
To
accomplish
this,
were
also
added
1,
3,
5%
variety,
then
changes
their
content
assessed.
prove
functionality
cakes,
detected
by
Folin-Ciocalteu,
while
all
measured
FRAP
method.
The
spectrophotometric
analysis
supported
baking
losses
identified
components.
baked
goods
ranged
from
1.37
1.66
mg
GAE/g
for
peppermint
1.87
spearmint
1.20
1.68
strawberry
cakes.
changed
between
1.84
2.82
AAE/g
4.00
1.56
2.94
natural
control
samples,
without
only
always
had
lower
levels
polyphenols
antioxidants.
All
samples
loss
(control
highest
cases),
but
least
it
when
came
case
Overall,
mints
are
appropriate
production
bakery
because
they
give
final
product
a
tasty
flavor
provide
significant
amount
antioxidants
despite
baking.
ACS Omega,
Journal Year:
2024,
Volume and Issue:
9(33), P. 35730 - 35743
Published: Aug. 5, 2024
Cocoa
powder
alkalization
is
an
essential
process
in
chocolate
manufacturing,
and
traditionally,
this
involves
the
use
of
alkaline
agents,
such
as
sodium
hydroxide
(NaOH),
potassium
(KOH),
carbonate
(K
Sustainability,
Journal Year:
2024,
Volume and Issue:
16(22), P. 9806 - 9806
Published: Nov. 10, 2024
Cocoa
prices
are
predicted
to
rise
continually,
as
demand
remains
high
and
there
supply
issues
caused
by
crop
yield
fluctuations.
This
study
aimed
develop
a
sustainable
plant-based
sweet
spread
using
functional
ingredients,
chickpeas
carob,
cocoa
sugar
alternative.
Recipe
optimisation
resulted
in
the
production
of
control
sample
made
three
experimental
samples
containing
varying
proportions
carob
(50%,
75%,
100%).
The
were
analysed
for
their
physicochemical
characteristics
(water
activity,
pH,
colour,
texture)
proximate
composition
(moisture,
ash,
carbohydrate,
sugars,
starch,
protein,
fat,
energy).
Using
substitute
significantly
decreased
firmness
stickiness,
fat
energy
contents.
On
other
hand,
increasing
percentage
led
substantially
higher
content
spreads.
results
show
possibility
developing
an
innovative
chocolate-flavoured
with
favourable
nutritional
profiles
powder
syrup
replacement.
Open Agriculture,
Journal Year:
2024,
Volume and Issue:
9(1)
Published: Jan. 1, 2024
Abstract
Improving
the
process
efficiency
is
still
a
challenge
in
alkalization
of
cocoa
powder.
This
research
aims
to
study
effect
ultrasonic-
and
microwave-assisted
on
quality
attributes
Three
levels
duration
were
used
(5,
10,
15
min),
then
physical
antioxidant
properties
powder
evaluated.
The
results
show
that
more
effective
improving
powder’s
darkness
red
intensity
than
conventional
process.
produced
using
significantly
improved
pH
7.59,
solubility
from
20
28%
wetting
time
almost
twice,
depending
type
However,
both
advanced
methods
caused
significant
decrease
total
phenols,
flavonoids,
activity
by
about
35,
22,
38%,
respectively,
compared
method.
provides
further
information
potential
use
ultrasonication
microwave
techniques,
particularly
processing
has
not
been
explored
previously.
