Project Works Discriptioon (3)

8/17/2019 Project Works Discriptioon (3)

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Comparative Analysis of Chick Pea Dairy Milk Chocolate on

Commercially production & its Shelf Life Development

Anis Alam Siddiqui Project Report y!

Supervisor Md" Mahmudul #asan

Head ID: UG11-18-11-003

Department of Food Engineering & Technolog $aushin %aassum

State niversity of 'an(ladesh ID: UG11-18-11-008

)atema Akter

ID: UG11-18-11


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Ackno*led(ement

!t fir"t #e are pro$d to e%pre""ing o$r heartie"t gratit$de and indetedne"" to

almight !''!H #ho create" all thing" oth (i"ile and in(i"ile of the $ni(er"al

and gi(e $" an opport$nit to "t$d in thi" Department and thi" Uni(er"it)

*e #o$ld li+e to e%pre"" o$r deepe"t "en"e of appreciation, gratit$de and

indetedne"" to o$r re"pected Head of the department !ni" !lam iddi.$i for hi"

tremendo$" help, /on"tr$cti(e "$gge"tion", in(al$ale a""i"tance and critici"m

thro$gho$t the period of re"earch #or+ a" #ell a" in the preparation of the

man$"cript)

*e #o$ld li+e to e%pand o$r gratit$de and appreciation to o$r re"pected r)

hafi$r ahman, !""i"tant 2rofe""or) r) $r$l !adin /ho#dh$r, 'ect$rer) d)

E"dani, 'ect$rer and all of the Teacher" and adam of Food Engineering &

Technolog Department, tate Uni(er"it of 4anglade"h, for their "incere

cooperation and (al$ale "$gge"tion" for carring o$t the re"earch #or+ and

impro(ing the the"i")

!t la"t, #e profo$ndl ac+no#ledgement gratef$lne"" to o$r lo(ing parent",

rother and "i"ter" #ho ha" in"pired and "acrifice a lot d$ring m t$d period)


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Dedicated to Our Loving Parents

&

All Teachers


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Astract

!n analtical approach for the detection and .$antification of cocoa po#der

e.$i(alent" in chic+pea dair mil+ chocolate i" pre"ented) It i" a"ed on 5i6 a

comprehen"i(e "tandardi7ed dataa"e co(ering the triaclglcerol compo"ition of a

#ide range of a$thentic mil+ fat , cocoa po#der, and "ample" and 9

gra(imetricall prepared mi%t$re" thereof, 5ii6 the a(ailailit of a certified cocoa

po#der reference material 5I-8016 for caliration, 5iii6 an e(al$ation

algorithm, #hich allo#" a reliale .$antification of the mil+ fat content in

chocolate fat" $"ing a "imple linear regre""ion model, 5i(6 a "$"e.$ent correction

of triaclglcerol" deri(ing from mil+ fat, 5(6 mathematical e%pre""ion" to detect

the pre"ence of in chic+pea dair mil+ chocolate, and 5(i6 a m$lti(ariate "tati"tical

form$la to .$antif the amo$nt of in chic+pea dair mil+ chocolate) The detection

limit #a" 1; /4E in chocolate fat 50)3; in chic+pea dair mil+ chocolate, ha(ing

a fat content of 10-1


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Chapter+,

,ntroduction

Chocolate i" a proce""ed, tpicall "#eetened food prod$ced from the "eed of the tropicalTheobroma cacao tree) /acao ha" een c$lti(ated for at lea"t three millennia in e%ico, /entral!merica and orthern o$th !merica) It" earlie"t doc$mented $"e i" aro$nd 1100 4/) Thema>orit of the e"oamerican people made chocolate e(erage", incl$ding the !7tec", #homade it into a e(erage +no#n a" xocolātl a ah$atl #ord meaning ?itter #ater?) The "eed" of the cacao tree ha(e an inten"e itter ta"te, and m$"t e fermented to de(elop the fla(or)

!fter fermentation, the ean" are dried, then cleaned, and then roa"ted, and the "hell i" remo(edto prod$ce cacao ni") The ni" are then gro$nd to cocoa ma"", p$re chocolate in ro$gh form)4eca$"e thi" cocoa ma"" $"$all i" li.$efied then molded #ith or #itho$t other ingredient", it i"called chocolate li.$or ) The li.$or al"o ma e proce""ed into t#o component": cocoa "olid" andcocoa $tter ) Un"#eetened a+ing chocolate 5itter chocolate6 contain" primaril cocoa "olid"and cocoa $tter in (aring proportion") $ch of the chocolate con"$med toda i" in the form of "#eet chocolate, comining cocoa "olid", cocoa $tter or other fat, and "$gar) il+ chocolate i""#eet chocolate that additionall contain" mil+ po#der or conden"ed mil+) *hite chocolatecontain" cocoa $tter, "$gar, and mil+ $t no cocoa "olid")

/ocoa "olid" contain al+aloid" "$ch a" theoromine, phenethlamine and caffeine) The"e ha(e ph"iological effect" on the od and are lin+ed to "erotonin le(el" in the rain) ome re"earchfo$nd that chocolate, eaten in moderation, can lo#er lood pre""$re) The pre"ence of

theoromine render" chocolate to%ic to "ome animal", e"peciall dog" and cat")

/hocolate ha" ecome one of the mo"t pop$lar food tpe" and fla(or" in the #orld, and a (a"tn$mer of food"t$ff" in(ol(ing chocolate ha(e een created) /hocolate chip coo+ie" ha(e ecome (er common, and (er pop$lar, in mo"t part" of E$rope and orth !merica) Gift" of chocolate molded into different "hape" ha(e ecome traditional on certain holida") /hocolate i"al"o $"ed in cold and hot e(erage", to prod$ce chocolate mil+ and hot chocolate)

/ocoa ma"" #a" $"ed originall in e"oamerica oth a" a e(erage and a" an ingredient infood") /hocolate plaed a "pecial role in oth aa and !7tec roal and religio$" e(ent") 2rie"t"

pre"ented cacao "eed" a" offering" to the deitie" and "er(ed chocolate drin+" d$ring "acredceremonie") !ll the cacao-ean-gro#ing area" con.$ered the !7tec" #ere ordered to pa the ean" a" a ta%, or a" the !7tec" called it, a ?tri$te?)

The E$ropean" "#eetened and fattened it adding refined "$gar and mil+, t#o ingredient"$n+no#n to the e%ican") 4 contra"t, the E$ropean" ne(er inf$"ed it into their general diet, $tha(e compartmentali7ed it" $"e to "#eet" and de""ert") In the 1th cent$r, 4riton @ohn /ad$r

http://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Theobroma_cacaohttp://en.wikipedia.org/wiki/Mexicohttp://en.wikipedia.org/wiki/Mexicohttp://en.wikipedia.org/wiki/Central_Americahttp://en.wikipedia.org/wiki/Central_Americahttp://en.wikipedia.org/wiki/Central_Americahttp://en.wikipedia.org/wiki/Northern_South_Americahttp://en.wikipedia.org/wiki/Northern_South_Americahttp://en.wikipedia.org/wiki/Mesoamericanhttp://en.wikipedia.org/wiki/Aztechttp://en.wikipedia.org/wiki/Aztec_cuisinehttp://en.wikipedia.org/wiki/Nahuatlhttp://en.wikipedia.org/wiki/Nahuatlhttp://en.wikipedia.org/wiki/Bitter_(taste)http://en.wikipedia.org/wiki/Bitter_(taste)http://en.wikipedia.org/wiki/Fermentation_(food)http://en.wikipedia.org/wiki/Cocoa_masshttp://en.wikipedia.org/wiki/Cocoa_masshttp://en.wikipedia.org/wiki/Chocolate_liquorhttp://en.wikipedia.org/wiki/Cocoa_solidshttp://en.wikipedia.org/wiki/Cocoa_butterhttp://en.wikipedia.org/wiki/Types_of_chocolatehttp://en.wikipedia.org/wiki/Sweet_chocolatehttp://en.wikipedia.org/wiki/Milk_chocolatehttp://en.wikipedia.org/wiki/Milk_chocolatehttp://en.wikipedia.org/wiki/White_chocolatehttp://en.wikipedia.org/wiki/Alkaloidhttp://en.wikipedia.org/wiki/Theobrominehttp://en.wikipedia.org/wiki/Phenethylaminehttp://en.wikipedia.org/wiki/Caffeinehttp://en.wikipedia.org/wiki/Caffeinehttp://en.wikipedia.org/wiki/Serotoninhttp://en.wikipedia.org/wiki/Chocolate_chip_cookiehttp://en.wikipedia.org/wiki/Chocolate_milkhttp://en.wikipedia.org/wiki/Hot_chocolatehttp://en.wikipedia.org/wiki/Mesoamericahttp://en.wikipedia.org/wiki/Maya_peopleshttp://en.wikipedia.org/wiki/Maya_peopleshttp://en.wikipedia.org/wiki/Sweethttp://en.wikipedia.org/wiki/John_Cadburyhttp://en.wikipedia.org/wiki/Theobroma_cacaohttp://en.wikipedia.org/wiki/Mexicohttp://en.wikipedia.org/wiki/Central_Americahttp://en.wikipedia.org/wiki/Central_Americahttp://en.wikipedia.org/wiki/Northern_South_Americahttp://en.wikipedia.org/wiki/Mesoamericanhttp://en.wikipedia.org/wiki/Aztechttp://en.wikipedia.org/wiki/Aztec_cuisinehttp://en.wikipedia.org/wiki/Nahuatlhttp://en.wikipedia.org/wiki/Bitter_(taste)http://en.wikipedia.org/wiki/Fermentation_(food)http://en.wikipedia.org/wiki/Cocoa_masshttp://en.wikipedia.org/wiki/Chocolate_liquorhttp://en.wikipedia.org/wiki/Cocoa_solidshttp://en.wikipedia.org/wiki/Cocoa_butterhttp://en.wikipedia.org/wiki/Types_of_chocolatehttp://en.wikipedia.org/wiki/Sweet_chocolatehttp://en.wikipedia.org/wiki/Milk_chocolatehttp://en.wikipedia.org/wiki/White_chocolatehttp://en.wikipedia.org/wiki/Alkaloidhttp://en.wikipedia.org/wiki/Theobrominehttp://en.wikipedia.org/wiki/Phenethylaminehttp://en.wikipedia.org/wiki/Caffeinehttp://en.wikipedia.org/wiki/Serotoninhttp://en.wikipedia.org/wiki/Chocolate_chip_cookiehttp://en.wikipedia.org/wiki/Chocolate_milkhttp://en.wikipedia.org/wiki/Hot_chocolatehttp://en.wikipedia.org/wiki/Mesoamericahttp://en.wikipedia.org/wiki/Maya_peopleshttp://en.wikipedia.org/wiki/Sweethttp://en.wikipedia.org/wiki/John_Cadburyhttp://en.wikipedia.org/wiki/Food


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de(eloped an em$l"ification proce"" to ma+e "olid chocolate, creating the modern chocolate ar)!ltho$gh cocoa i" originall from the !merica", toda *e"tern !frica prod$ce" almo"t t#o-third" of the #orldA" cocoa, #ith /Bte dAI(oire gro#ing almo"t half of it) Thi" /hic+ pea Dairmil+ chocolate i" Gl$ten free at$ral, /hemical free organic /hocolate and it i" rich in (erm$ch n$trient" li+e /arohdrate, Gl$co"e, Fr$cto"e, Citamin !, E, /, Iron etc) 5@$"tin err)

?/hocolate: ! e"oamerican '$%$r 1=001


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#hich man "o$rce" deri(ed from xocolātl from xococ A"o$r A or AitterA, and ātl A#aterA or Adrin+A)Ho#e(er, a" *illiam 4right noted,JK the #ord ?chocolatl? doe" not occ$r in central e%icancolonial "o$rce", ma+ing thi" an $nli+el deri(ation) antamaria gi(e" a deri(ation from theL$catec aa #ord ?cho+ol? meaning AhotA, and the ah$atl ?atl? meaning A#aterA) ophie andichael D) /oe agree #ith thi" etmolog)

2ointing to (ario$" "o$rce" dating from the time of the pani"h con.$e"t, the identif cacahuatl 5?cacao #ater?6 a" the original ah$atl #ord for the cold e(erage con"$med the !7tec") oting that $"ing a #ord #ith caca in it to de"crie a thic+ ro#n e(erage #o$ld not ha(e goneo(er #ell #ith mo"t "pea+er" of pani"h eca$"e ?caca? mean" Afaece"A in pani"h, the /oe""$gge"t that the pani"h coloni"er" comined the ah$atl atl #ith the L$catec aa chocol , for,$nli+e the !7tec, the aa tended to drin+ chocolate heated) The pani"h preferred the #armaan preparation of the e(erage to the cold !7tec one, and "o the coloni"er" "$"tit$tedchocol in place of the c$lt$rall $nacceptale caca)

ore recentl, Da+in and *ichmann deri(e it from another ah$atl term, ?chicolatl? fromea"tern ah$atl, meaning ?eaten drin+?) The deri(e thi" term from the #ord for the frothing"tic+, ?chicoli?) Ho#e(er, the /oe" #rite that xicalli referred to the go$rd o$t of #hich the e(erage #a" con"$med and that the $"e of a frothing "tic+ 5+no#n a" a molinollo6 #a" a prod$ctof creoli"ation et#een the pani"h and !7tecM the original frothing method $"ed theindigeno$" people #a" "impl po$ring the drin+ from a height into another (e""el)5?/affeine?) New South Wales Government ) etrie(ed = a =013)6

5istory

Mesoamerica history

! aan chief forid" a per"on to to$ch a >ar of chocolate

/hocolate ha" een $"ed a" a drin+ for nearl all of it" hi"tor) The earlie"t record of $"ingchocolate date" of the lmec") In o(emer =00, archaeologi"t" reported finding e(idence of the olde"t +no#n c$lti(ation and $"e of cacao in /entral !merica at a "ite in 2$erto E"condido,Hond$ra", dating from ao$t 1100 to 1900 4/) The re"id$e" fo$nd and the +ind of (e""el the#ere fo$nd in indicate the initial $"e of cacao #a" not "impl a" a e(erage, $t the #hite p$lp

http://en.wikipedia.org/wiki/Sourhttp://en.wikipedia.org/wiki/Sourhttp://en.wikipedia.org/wiki/Sourhttp://en.wikipedia.org/wiki/William_Brighthttp://en.wikipedia.org/wiki/Chocolate#cite_note-6http://en.wikipedia.org/wiki/Chocolate#cite_note-6http://en.wikipedia.org/wiki/Colonisationhttp://en.wikipedia.org/wiki/Francisco_J._Santamar%C3%ADahttp://en.wikipedia.org/wiki/Francisco_J._Santamar%C3%ADahttp://en.wikipedia.org/wiki/Yucatec_Maya_languagehttp://en.wikipedia.org/wiki/Michael_D._Coehttp://en.wikipedia.org/wiki/Michael_D._Coehttp://en.wiktionary.org/wiki/caca#Spanishhttp://en.wikipedia.org/wiki/Faeceshttp://en.wikipedia.org/wiki/Faeceshttp://en.wikipedia.org/wiki/S%C3%B8ren_Wichmannhttp://en.wikipedia.org/wiki/Creolisationhttp://en.wikipedia.org/wiki/Creolisationhttp://www0.health.nsw.gov.au/factsheets/drugandalcohol/caffeine.htmlhttp://en.wikipedia.org/wiki/Olmechttp://en.wikipedia.org/wiki/Hondurashttp://en.wikipedia.org/wiki/Sourhttp://en.wikipedia.org/wiki/William_Brighthttp://en.wikipedia.org/wiki/Chocolate#cite_note-6http://en.wikipedia.org/wiki/Colonisationhttp://en.wikipedia.org/wiki/Francisco_J._Santamar%C3%ADahttp://en.wikipedia.org/wiki/Yucatec_Maya_languagehttp://en.wikipedia.org/wiki/Michael_D._Coehttp://en.wiktionary.org/wiki/caca#Spanishhttp://en.wikipedia.org/wiki/Faeceshttp://en.wikipedia.org/wiki/S%C3%B8ren_Wichmannhttp://en.wikipedia.org/wiki/Creolisationhttp://www0.health.nsw.gov.au/factsheets/drugandalcohol/caffeine.htmlhttp://en.wikipedia.org/wiki/Olmechttp://en.wikipedia.org/wiki/Honduras


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aro$nd the cacao ean" #a" li+el $"ed a" a "o$rce of fermentale "$gar" for an alcoholic drin+)The aa ci(ili7ation gre# cacao tree" in their ac+ard", and $"ed the cacao "eed" the tree" prod$ced to ma+e a froth, itter drin+) Doc$ment" in aa hieroglph" "tated chocolate #a"$"ed for ceremonial p$rpo"e", in addition to e(erda life) The chocolate re"id$e fo$nd in anearl ancient aa pot in No !7$l, G$atemala, "$gge"t" the aa #ere drin+ing chocolate

aro$nd 900 !D) 5Ta$ert, Dir+M enate oe"en, /lara 'ehmann, orma @$ng, Edgar chOmig 59@$l =006) ?Effect" of 'o# Hait$al /ocoa Inta+e on 4lood 2re""$re and 4ioacti(e itric%ide?) The Journal of the American Medical Association ./0 516: 90)doi:10)1001>ama)=8)1)9) 2ID 1090) etrie(ed 1= @an$ar =010)6

1uropean adaptation

/hocolate "oon ecame a fa"hionale drin+ of the noilit after the di"co(er of the !merica") Themorning chocolate 2ietro 'onghiM Cenice, 1


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Tr to "t$d of 2roper !pplication of the mil+ to 2rod$ce il+ Deri(e 2rod$ct")

Tr to !pproach Different tpe of /hocolate 2rod$ction the /hic+ 2ea)

helf 'ife De(elopment i" one of the ain >ecti(e of thi" 2ro>ect The"i")

Materials3 ,n(redients 4%rail $o" 5st6

• $gar :


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• Gl$co"e 5olid6 : 1=


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"$cro"e hdrol"e" into fr$cto"e and gl$co"e6) ther di"accharide" incl$de malto"e and lacto"e)/hemicall-different "$"tance" ma al"o ha(e a "#eet ta"te, $t are not cla""ified a" "$gar")ome are $"ed a" lo#er-calorie food "$"tit$te" for "$gar de"cried a" artificial "#eetener")

$gar" are fo$nd in the ti""$e" of mo"t plant", $t are onl pre"ent in "$fficient concentration"

for efficient e%traction in "$garcane and "$gar eet) $garcane i" a giant gra"" and ha" eenc$lti(ated in tropical climate" in the Far Ea"t "ince ancient time") ! great e%pan"ion in it" prod$ction too+ place in the 18th cent$r #ith the la o$t of "$gar plantation" in the *e"t Indie"and !merica") Thi" #a" the fir"t time that "$gar ecame a(ailale to the common people #ho pre(io$"l had to rel on hone to "#eeten food") $gar eet i" a root crop, i" c$lti(ated incooler climate", and ecame a ma>or "o$rce of "$gar in the 1th cent$r #hen method" for e%tracting the "$gar ecame a(ailale) $gar prod$ction and trade ha(e changed the co$r"e of h$man hi"tor in man #a") It infl$enced the formation of colonie", the perpet$ation of "la(er,the tran"ition to indent$red lao$r, the migration of people", #ar" et#een "$gar trade-

controlling nation" in the 1th cent$r, and the ethnic compo"ition and political "tr$ct$re of thene# #orld)

The #orld prod$ced ao$t 18 million tonne" of "$gar in =011) The a(erage per"on con"$me"ao$t =9 +ilogram" of "$gar each ear 533)1 +g in ind$"triali"ed co$ntrie"6, e.$i(alent to o(er =0 food calorie" per per"on, per da)

$utritional value per 588 ( 47"9 o:6

/arohdrate" )33 g*ater 1) gThiamine 5(it) 416 0)008 mg 51;6iofla(in 5(it) 4=6 0)00 mg 51;6

/alci$m 8< mg 5;6Iron 1)1 mg 51


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mm mm

Cocoa

o$ghl t#o-third" of the entire #orldA" cocoa i" prod$ced in *e"t !frica, #ith 93; "o$rcedfrom /Bte dAI(oire, #here child laor i" a common practice to otain the prod$ct) !ccording tothe *orld /ocoa Fo$ndation, "ome o" a""ociated #ith creating chocolate cand, chocolate ma+er" andchocolatier") /hocolate ma+er" $"e har(e"ted cacao ean" and other ingredient" to prod$ceco$(ert$re chocolate 5co(ering6) /hocolatier" $"e the fini"hed co$(ert$re to ma+e chocolatecandie" 5 ar", tr$ffle", etc)6)

Why Cocoa?

*ith ind$"triali7ation in 1th cent$r E$rope and increa"ing commerciali7ation of chocolate prod$ction came the ?democrati7ation? of chocolate) The mechani7ation of chocolate prod$ction

ecame po""ile in the 1th

cent$r, eginning #ith the in(ention of ne# cocoa pre""e" 5 theD$tch in 18=8, the 4riti"h in 186) Thi" made chocolate in it" (ario$" form" more affordale,

and the emergence in 4ritain of S$a+er companie" — FrA", /ad$rA" and later o#ntree" -e%panded the demand for *e"t !frican cocoa) o, too, did the e"tali"hment of Her"he" in orth !merica 100) The late 1th cent$r and earl =0th cent$r "a# #i"" chocolateman$fact$rer" 5"$ch a" /allier, ohler and e"tlQ6 dominating the mar+et after the in(ention in18 of mil+ chocolate Daniel 2eter 5Gordon in Gri(etti & hapiro 5ed")6 =00a:


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Fat 5g6 =0 =< -/arohdrate 5g6 9<


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can prod$ce gl$ten free flo$r 2o#der, it al"o ale to inding properl the /hocolate and prod$ce4etter S$alit /hocolate prod$ct)

$utritional properties per 588(m 47"9 o:6

Energ 8 +@ 519 +cal6/arohdrate" =)9= gDietar fier ) g

Fat =)


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!lmond" are free in gl$ten and therefore, are one of the pop$lar ingredient" in the preparation of gl$ten-free food form$la") $ch form$la preparation" are, in fact, healthalternati(e" in people #ith #heat food allerg and celiac di"ea"e)

The"e n$t" are pac+ed #ith man important 4-comple% gro$p" of (itamin" "$ch a"

riofla(in, niacin, thiamin, pantothenic acid, (itamin 4-, and folate") Together, the"e(itamin" #or+ a" co-factor" for en7me" d$ring cell$lar "$"trate metaoli"m)

F$rther, the are al"o an incredile "o$rce of mineral" "$ch a" mangane"e, pota""i$m,calci$m, iron, magne"i$m, 7inc, and "eleni$m)

!lmond oil i" e%tracted from the n$t" $"ed a" an emollient) !pplied reg$larl, it help"+eep "+in #ell protected from drne"") !dditionall, the oil i" $"ed in coo+ing in Iran,and T$r+e) It i" al"o $"ed a" Wcarrier or a"e oilX in traditional medicine" inaromatherap, in pharmace$tical, and co"metic ind$"trie")

Hand f$ll of almond" a da pro(ide" m$ch of recommended le(el" of mineral", (itamin", and protein) 4e"ide", almond oil e%tracted from the n$t" ha" een $"ed in coo+ing, and in medicine)

-lucose

Gl$co"e 5 ̍ɡ l$ ː+ oʊ " or - + oʊ 7M /H1=, al"o +no#n a" D-gl$co"e, de%tro"e, or grape "$gar6 i" a"imple mono"accharide fo$nd in plant") It i" one of the three dietar mono"accharide", along#ith fr$cto"e and galacto"e, that are a"ored directl into the lood"tream d$ring dige"tion) !nimportant carohdrate in iolog, cell" $"e it a" a "econdar "o$rce of energ and a metaolicintermediate) Gl$co"e i" one of the main prod$ct" of photo"nthe"i" and f$el" for cell$lar re"piration) Gl$co"e e%i"t" in "e(eral different molec$lar "tr$ct$re", $t all of the"e "tr$ct$re" can e di(ided into t#o familie" of mirror-image" 5"tereoi"omer"6) nl one "et of the"e i"omer"e%i"t" in nat$re, tho"e deri(ed from the ? partic$lar chiral form? of gl$co"e, denoted D-gl$co"e, or D-gl$co"e)

The chemical D-gl$co"e i" "ometime" referred to a" de%tro"e, a hi"torical name that deri(e" fromdextrorotator glucose eca$"e a "ol$tion of D-gl$co"e in #ater rotate" the plane of polari7edlight to the right 5de%tro6)J3K Ho#e(er, the D- in D-gl$co"e refer" to a chiral chemical similarit

propert in "$gar", not the propert of rotating light 5for e%ample, D-fr$cto"e rotate" light to theleft6) For thi" rea"on, the D- and '- de"ignation" in "$gar" do not perfectl predict opticalrotation, and do not refer to thi" propert) 52onomare(, C) C)M igar"+aa, ') 4) 5106, ?Heat" of com$"tion of "ome amino-acid"?, !uss" J" #hs" Chem" $%ngl" Transl"& 7=: 118=83)

unction

http://en.wikipedia.org/wiki/Help:IPA_for_Englishhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_Englishhttp://en.wikipedia.org/wiki/Help:IPA_for_Englishhttp://en.wikipedia.org/wiki/Help:IPA_for_Englishhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_Englishhttp://en.wikipedia.org/wiki/Carbonhttp://en.wikipedia.org/wiki/Hydrogenhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Monosaccharidehttp://en.wikipedia.org/wiki/Fructosehttp://en.wikipedia.org/wiki/Galactosehttp://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Biologyhttp://en.wikipedia.org/wiki/Cell_(biology)http://en.wikipedia.org/wiki/Cell_(biology)http://en.wikipedia.org/wiki/Photosynthesishttp://en.wikipedia.org/wiki/Photosynthesishttp://en.wikipedia.org/wiki/Cellular_respirationhttp://en.wikipedia.org/wiki/Cellular_respirationhttp://en.wikipedia.org/wiki/Cellular_respirationhttp://en.wikipedia.org/wiki/Stereoisomerhttp://en.wikipedia.org/wiki/Chirality_(chemistry)#By_configuration:_D-_and_L-http://en.wikipedia.org/wiki/Dextrorotatoryhttp://en.wikipedia.org/wiki/Glucose#cite_note-3http://en.wikipedia.org/wiki/Optical_rotationhttp://en.wikipedia.org/wiki/Optical_rotationhttp://en.wikipedia.org/wiki/Help:IPA_for_Englishhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_Englishhttp://en.wikipedia.org/wiki/Help:IPA_for_Englishhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_English#Keyhttp://en.wikipedia.org/wiki/Help:IPA_for_Englishhttp://en.wikipedia.org/wiki/Carbonhttp://en.wikipedia.org/wiki/Hydrogenhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Monosaccharidehttp://en.wikipedia.org/wiki/Fructosehttp://en.wikipedia.org/wiki/Galactosehttp://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Biologyhttp://en.wikipedia.org/wiki/Cell_(biology)http://en.wikipedia.org/wiki/Photosynthesishttp://en.wikipedia.org/wiki/Cellular_respirationhttp://en.wikipedia.org/wiki/Cellular_respirationhttp://en.wikipedia.org/wiki/Stereoisomerhttp://en.wikipedia.org/wiki/Chirality_(chemistry)#By_configuration:_D-_and_L-http://en.wikipedia.org/wiki/Dextrorotatoryhttp://en.wikipedia.org/wiki/Glucose#cite_note-3http://en.wikipedia.org/wiki/Optical_rotationhttp://en.wikipedia.org/wiki/Optical_rotation


16/43

*h gl$co"e- and not another mono"accharide "$ch a" fr$cto"e i" "o #idel $"ed inorgani"m" i" not clearl $nder"tood) ne rea"on might e that gl$co"e ha" a lo#er tendenc thanother he%o"e "$gar" to react non-"pecificall #ith the amino gro$p" of protein") Thi" reaction -5glcation6 - red$ce" or de"tro" the f$nction of man en7me") The lo# rate of glcation i" d$eto gl$co"eA" preference for the le"" reacti(e cclic i"omer ) e(erthele"", man of the long-term

complication" of diaete" 5e)g), lindne"", renal fail$re, and peripheral ne$ropath6 are proald$e to the glcation of protein" or lipid")J9K In contra"t, en7me-reg$lated addition of gl$co"e to protein" glco"lation i" often e""ential to their f$nction) !nother rea"on a" to #h gl$co"e i"the mo"t common "$gar i" that it i" the mo"t conformationall "tale among other po""iilitie")54oerio-Goate", @$liana 5116, ?Heat-capacit mea"$rement" and thermodnamic f$nction" of cr"talline Y-D-gl$co"e at temperat$re" from 10 to 390?, J" Chem" Thermodnam" .7 5


17/43

$utritional information

!" $tter i" e""entiall >$"t the mil+ fat, it contain" onl trace" of lacto"e, "o moderatecon"$mption of $tter i" not a prolem for the lacto"e intolerant) 2eople #ith mil+ allergie" ma"till need to a(oid $tter, #hich contain" eno$gh of the allerg-ca$"ing protein" to ca$"ereaction")

It i" a good "o$rce of Citamin ! e.$i(alent)

4$tter ma pla a $"ef$l role in dieting pro(iding "atiet) ! "mall amo$nt added to lo# fatfood" "$ch a" (egetale" ma #ard off feeling" of h$nger)

Mi>in( )lo* Chart! The i%ing flo# chart are ho#n elo#,

Su(ar

-lucose

;ater

Chick Pea

Almond

Milk

http://en.wikipedia.org/wiki/Lactosehttp://en.wikipedia.org/wiki/Lactosehttp://en.wikipedia.org/wiki/Lactose_intoleranthttp://en.wikipedia.org/wiki/Milk_allergyhttp://en.wikipedia.org/wiki/Vitamin_Ahttp://en.wikipedia.org/wiki/Satietyhttp://en.wikipedia.org/wiki/Satietyhttp://en.wikipedia.org/wiki/Lactosehttp://en.wikipedia.org/wiki/Lactose_intoleranthttp://en.wikipedia.org/wiki/Milk_allergyhttp://en.wikipedia.org/wiki/Vitamin_Ahttp://en.wikipedia.org/wiki/Satiety


18/43

'utter

Salt

)lavor

Procedure3 Method 4%rail $o" 5st6

16 Di""ol(ed the "$gar #ith #ater $p to #itho$t "$gar cr"talli7ed)=6 *hen "$gar "r$p]" temperat$re #ill e 10


19/43

6 pread the m$"t on the tale and add the fla(or)86 Fold it for "e(eral time and mi%ed it #ell)6 !nd /$t it a" choice)

Thic+ne"" 10-1


20/43

Mi>in(

Cookin(

Physical test 4to Complete Cookin(6

?neadin(

Cuttin(

Laelin(

Stora(e

'lendin(

/hocolate li.$or i" lended #ith the cocoa $tter in (aring .$antitie" to ma+e different tpe" of chocolate or co$(ert$re") The a"ic lend" of ingredient" for the (ario$" tpe" of chocolate 5inorder of highe"t .$antit of cocoa li.$or fir"t6, are a" follo#":


21/43

Fo$ntain chocolate i" made #ith high le(el" of cocoa $tter, allo#ing it to flo# gentl o(er a

chocolate fo$ntain to "er(e a" de""ert fond$e)

• Dar+ chocolate: "$gar, cocoa $tter, cocoa li.$or, and 5"ometime"6 (anilla

• il+ chocolate: "$gar, cocoa $tter, cocoa li.$or, mil+ or mil+ po#der, and (anilla

• White chocolate6 sugar% cocoa butter% mil" or mil" po$der% and vanilla

U"$all, an em$l"ifing agent, "$ch a" "o lecithin, i" added, tho$gh a fe# man$fact$rer" prefer to e%cl$de thi" ingredient for p$rit rea"on" and to remain G-free, "ometime" at the co"t of a perfectl "mooth te%t$re) ome man$fact$rer" are no# $"ing 2G2 , an artificial em$l"ifier deri(ed from ca"tor oil that allo#" them to red$ce the amo$nt of cocoa $tter #hile maintainingthe "ame mo$thfeel)

The te%t$re i" al"o hea(il infl$enced proce""ing, "pecificall conching 5"ee elo#6) Themore e%pen"i(e chocolate tend" to e proce""ed longer and th$" ha(e a "moother te%t$re andmo$thfeel, regardle"" of #hether em$l"ifing agent" are added)

Different man$fact$rer" de(elop their o#n ?"ignat$re? lend" a"ed on the ao(e form$la", $t(aring proportion" of the different con"tit$ent" are $"ed) The fine"t, plain dar+ chocolate

co$(ert$re" contain at lea"t 0; cocoa 5oth "olid" and $tter6, #herea" mil+ chocolate $"$allcontain" $p to


22/43

an$fact$rer" !""ociation in the United tate", #ho"e memer" incl$de Her"he, e"tlQ, and!rcher Daniel" idland, loied the Food and Dr$g !dmini"tration to change the legaldefinition of chocolate to let them "$"tit$te partiall hdrogenated (egetale oil" for cocoa $tter, in addition to $"ing artificial "#eetener" and mil+ "$"tit$te")J1K /$rrentl, the U)) Foodand Dr$g !dmini"tration 5FD!6 doe" not allo# a prod$ct to e referred to a" ?chocolate? if the

prod$ct contain" an of the"e ingredient")

Chocolate Cuttin( System

Slittin( systems

litter" are $"ed to c$t "la" of praline and "la" $"ed for man$fact$ring ar") Cer"ion" #ith fi%ed+ni(e" for ma""e" #ith a high fat content and large circ$lar +ni(e" #ith (ariale "peed 5rpm6,"peciall de"igned for ar" made from "$gar or cereal ma""e", are a(ailale)

-uillotine cutters %ype S-! g$illotine machine #ith o(erhead mechanical dri(e for ea"e of maintenance and thoro$ghcleaning) Digital c$tting length di"pla #ith c$tting length "nchroni"ed #ith the elt "peed)teple"" reg$lation of the +nife "peed) !ll prod$ct" o(er 30 mm in length are c$t on a rotatingan(il roller) hort prod$ct" are c$t on a "pecial c$tting an(il)

ltrasonic cuttin( systems

For prod$ct" that are diffic$lt to c$t $"ing mechanical +ni(e", e)g) "mall ca+e" #ith filling")Ultra"onic "onotrode" are a(ailale for oth the Tpe GU g$illotine and the "er(o-dri(en TpeG, #ith +ni(e" in the =0 +H7 to 90 +H7 range a(ailale depending on the application) Tpe

GU can al"o e "$pplied #ith $ltra"onic +ni(e")

Labeling

ome man$fact$rer" pro(ide the percentage of chocolate in a fini"hed chocolate confection a" alael .$oting percentage of ?cocoa? or ?cacao?) It "ho$ld e noted that thi" refer" to thecomined percentage of oth cocoa "olid" and cocoa $tter in the ar, not >$"t the percentage of cocoa "olid") /hocolate" that are organic or fair trade certified carr lael" accordingl)

In the United tate", "ome large chocolate man$fact$rer" loied the federal go(ernment to permit confection" containing cheaper hdrogenated (egetale oil in place of cocoa $tter to e"old a" ?chocolate?) In @$ne =00, a" a re"pon"e to con"$mer concern after the propo"ed change,the FD! reiterated ?/acao fat, a" one of the "ignat$re characteri"tic" of the prod$ct, #ill remaina principal component of "tandardi7ed chocolate)

Stora(e

http://en.wikipedia.org/wiki/The_Hershey_Companyhttp://en.wikipedia.org/wiki/Nestl%C3%A9http://en.wikipedia.org/wiki/Nestl%C3%A9http://en.wikipedia.org/wiki/Archer_Daniels_Midlandhttp://en.wikipedia.org/wiki/Lobbyinghttp://en.wikipedia.org/wiki/Lobbyinghttp://en.wikipedia.org/wiki/Food_and_Drug_Administrationhttp://en.wikipedia.org/wiki/Partially_hydrogenated_vegetable_oilshttp://en.wikipedia.org/wiki/Chocolate#cite_note-61http://en.wikipedia.org/wiki/U.S._Food_and_Drug_Administrationhttp://en.wikipedia.org/wiki/U.S._Food_and_Drug_Administrationhttp://en.wikipedia.org/wiki/Organic_foodhttp://en.wikipedia.org/wiki/Fairtrade_certificationhttp://en.wikipedia.org/wiki/Fairtrade_certificationhttp://en.wikipedia.org/wiki/Hydrogenated_vegetable_oilhttp://en.wikipedia.org/wiki/The_Hershey_Companyhttp://en.wikipedia.org/wiki/Nestl%C3%A9http://en.wikipedia.org/wiki/Archer_Daniels_Midlandhttp://en.wikipedia.org/wiki/Lobbyinghttp://en.wikipedia.org/wiki/Food_and_Drug_Administrationhttp://en.wikipedia.org/wiki/Partially_hydrogenated_vegetable_oilshttp://en.wikipedia.org/wiki/Chocolate#cite_note-61http://en.wikipedia.org/wiki/U.S._Food_and_Drug_Administrationhttp://en.wikipedia.org/wiki/U.S._Food_and_Drug_Administrationhttp://en.wikipedia.org/wiki/Organic_foodhttp://en.wikipedia.org/wiki/Fairtrade_certificationhttp://en.wikipedia.org/wiki/Hydrogenated_vegetable_oil


23/43

2ac+aged chocolate in the Ghirardelli /hocolate /ompan "hop i" "tored in controlledcondition") /hocolate i" (er "en"iti(e to temperat$re and h$midit) Ideal "torage temperat$re"are et#een 1< and 1 [/ 5


24/43

olten chocolate and a piece of a chocolate ar

a+ing chocolate con"idered ?good? i" ao$t forming a" man tpe C cr"tal" a" po""ile) Thi" pro(ide" the e"t appearance and te%t$re and create" the mo"t "tale cr"tal", "o the te%t$re andappearance #ill not degrade o(er time) To accompli"h thi", the temperat$re i" caref$llmanip$lated d$ring the cr"talli7ation)

Generall, the chocolate i" fir"t heated to 9< [/ 5113 [F6 to melt all "i% form" of cr"tal") e%t,the chocolate i" cooled to ao$t = [/ 581 [F6, #hich #ill allo# cr"tal tpe" IC and C to form)!t thi" temperat$re, the chocolate i" agitated to create man "mall cr"tal ?"eed"? #hich #ill"er(e a" n$clei to create "mall cr"tal" in the chocolate) The chocolate i" then heated to ao$t 31[/ 588 [F6 to eliminate an tpe IC cr"tal", lea(ing >$"t tpe C) !fter thi" point, an e%ce""i(e

heating of the chocolate #ill de"tro the temper and thi" proce"" #ill ha(e to e repeated)Ho#e(er, there are other method" of chocolate tempering $"ed) The mo"t common (ariant i"introd$cing alread tempered, "olid ?"eed? chocolate) The temper of chocolate can e mea"$red#ith a chocolate temper meter to en"$re acc$rac and con"i"tenc) ! "ample c$p i" filled #iththe chocolate and placed in the $nit #hich then di"pla" or print" the re"$lt")

T#o cla""ic #a" of man$all tempering chocolate are:

• *or+ing the molten chocolate on a heat-a"oring "$rface, "$ch a" a "tone "la, $ntil

thic+ening indicate" the pre"ence of "$fficient cr"tal ?"eed"?M the chocolate i" then gentl

#armed to #or+ing temperat$re)

• tirring "olid chocolate into molten chocolate to ?inoc$late? the li.$id chocolate #ith

cr"tal" 5thi" method $"e" the alread formed cr"tal" of the "olid chocolate to ?"eed? themolten chocolate6)

http://en.wikipedia.org/wiki/Chocolate_temper_meterhttp://en.wikipedia.org/wiki/Chocolate_temper_meter


25/43

/hocolate tempering machine" 5or temperer"6 #ith comp$ter control" can e $"ed for prod$cingcon"i"tentl tempered chocolate, partic$larl for large (ol$me application")

#o* to %emper Chocolate

*hether o$Are dipping confection" in chocolate, coating tr$ffle", or ma+ing chocolate" in acand mold, o$All need to +no# ho# to temper chocolate) /orrectl temperedchocolate prod$ce" right, cri"p, and "hin chocolate)

1) To melt and temper chocolate, o$ need chocolate co$(ert$re: the +ind #ith real cocoa $tter)tart #ith 1= o$nce" or more: a large amo$nt i" ea"ier to #or+ #ith, e"peciall for eginningchocolatier")

Lo$All need a pot of #ater, a clean, com'letel dr "tainle""-"teel o#l to act a" a do$le oiler,and a r$er "pat$la for "tirring) !n moi"t$re in the o#l di"r$pt the tempering proce"")

2lace the pot of #ater on the "to(e and ring the #ater to a "lo# oil)

=) /hocolate chip" or coin" 5a(ailale from "ome "pecialt p$r(eor"6 are ideal for tempering, a"the are all the "ame "i7e and #ill therefore melt e(enl) If o$Are $"ing a loc+ of chocolate, a"errated +nife #or+" #ell for choppingM o$ can al"o $"e a do$gh c$tter 5ench "craper6 or other +nife) /hop chocolate into e(en piece" that are no larger than half an inch ".$are)

3) U"e the do$gh c$tter, ench "craper, or o$r hand" to tran"port the chocolate to the dr o#l)If o$ $"e o$r hand", mo(e .$ic+l: the chocolate #ill melt in o$r hand") eep a dr +itchento#el hand for #iping hand" and "$rface" free of chocolate cr$m" and drip")

9) 2lace the o#l on top of the pot of hot #ater and gentl "tir the chocolate #ith a r$er "pat$la $ntil it ha" melted completel and loo+" "mooth)Lo$ can +eep the #ater at a "immer #hile the chocolate melt", or o$ can t$rn the heat off entirel) For "mall amo$nt" of chocolate, it i" appropriate to t$rn off all heat: "team can introd$cemoi"t$re to the chocolate, ca$"ing it to "ei7e $p or c$rdle) In addition, "ome chocolate ha" a (erhigh cocoa $tter content, #hich if heated too .$ic+l #ill ca$"e the chocolate to rea+ andcr"talli7e) *hite chocolate, in partic$lar, need" (er gentle handling)


26/43


27/43

(egetale" 5Goepfert, 1806) Thi" i" in agreement #ith o$r pre(io$" finding" that reported thedeca incidence of the "ame prod$ct" "tored at 9 [/ and =3 [/ 5Go$nga et al), =006)

En$meration of microorgani"m" in DD/ and // a" compared to the EF $"ed at different"torage condition"

In all the "ample" te"ted, a lo# le(el of total plate co$nt 5T2/6 #a" o"er(ed) The T2/ #a"lo#er than the recommended "afet limit propo"ed /hine"e Hgienic tandard for chocolateand chocolate prod$ct" 5/hine"e ational tandard G4 8)=-=0036) ore "o, no o"er(alecolonie" of Salmonella ""p), Shigella ""p) or Sta'hlococcus aureus #ere fo$nd)

The con"ideral lo# le(el" of ea"t" and mold" and T2/ are indicati(e of proper handling of the ra# material 5che"tn$t6 and "ati"factor proce""ing condition" of oth *2I-2$l and chocolatecoating" at all proce""ing "tage")

Traditionall, chocolate and other confectioner prod$ct" are regarded a" eingmicroiologicall "tale and "afe to eat) #ing to the inherent lo# #ater acti(it of chocolate, iti" $nli+el to "$pport the gro#th and proliferation of acterial pathogen") The moi"t$re contentof the chocolate $"ed #a" =)8; a" earlier "tated) Ho#e(er, Tamminga et al)516 reported thataltho$gh almonellae are $nale to gro# in chocolate #ith the lo# #ater acti(it, the are aleto "$r(i(e and per"i"t for long period of time d$ring "torage) oreo(er, the lo# #ater acti(it of chocolate ha" een al"o reported to e a contri$ting factor to#ard" the increa"ed thermalre"i"tance of Salmonella in chocolate, #hich enale" the organi"m to "$r(i(e proce""ingcondition" that #o$ld normall e e%pected to de"tro thi" pathogen 5D`!o$"t, 16) If "$ch

"it$ation occ$r", and in order to pre(ent an e(ent$al accidental contamination, the $"e of te"ted plant e%tract" or e""ential oil" after prolonged "torage i" #orth doing 54ali" et al), =009Mot7e+ido$ et al), =0086)

Results

Dair il+ chocolate contain" more than 1=; mil+ "olid" and $"$all compri"ed of 10-=0;cocoa "olid") Generall, dar+ chocolate contain" little to no mil+ "olid" and i" high in cocoa"olid") Thi" tpe of chocolate can e "#eet, "emi-"#eet, itter"#eet, or $n"#eetened)

Shalf life and acce'tibilit Com'eration with the (ifferent sam'le of (ifferent Trils and this

comeration has been com'lited in three ste's and ever ste' fre)uenc is *+ das at the ,++-

.ualit Scale/ 'resrvation at the tem'erature of ,01C"

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B23http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B25http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B16http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B38http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B18http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B5http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B29http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B23http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B25http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B16http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B38http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B18http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B5http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2528881/#B29


28/43

tep;)' tep;)( tep;)9

)<

')<

()<

9)<

,)<

=)<

>)<

:)<

?)<

-)<

'))<

Category ,

ample;)9

ample;)(

ample;)'

Acceptaility test in #edonic Scale

5!fter 1< Da" From prod$ction Date6

@$dge ame: Anis Alam Siddiui

Date: 50+5.+.857

2rod$ct ame: Chick pea Dairy milk Chocolate

pecial !ttri$te 5Good or 4ad6: lightl oft ample b01) oderatel Hard b0= and!ppropriate or pro"pected oftne"" "ample b03)

De(ree of Preference Sample @ 85 Sample @ 8. Sample @ 87

'i+e (er m$ch - -

'i+e $ch -

'i+e moderatel + - -

lightl 'i+e - - - either 'i+e nor Di"li+e - - -lightl Di"li+e - - -Di"li+e moderatel - - -


29/43

Di"li+e $ch - - -Di"li+e Cer $ch - - -


5!fter 30 Da" From prod$ction Date6

@$dge ame: $urul Aadin Cho*dhury

Date: 50+5.+.857


pecial !ttri$te 5Good or 4ad6: pecial !ttri$te 5Good or 4ad6: lightl oft ampleb01) oderatel Hard b0= and !ppropriate or pro"pected oftne"" "ample b03)

De(ree of Preference Sample @ 85 Sample @ 8. Sample @ 87'i+e (er m$ch

'i+e $ch - - -'i+e moderatel - - -lightl 'i+e - - - either 'i+e nor Di"li+e - - -lightl Di"li+e - - -Di"li+e moderatel - - -Di"li+e $ch - - -Di"li+e Cer $ch - - -


5!fter 9< Da" From prod$ction Date6

@$dge ame: $aushin %aassum

Date: 87+85+.85=


pecial !ttri$te 5Good or 4ad6: pecial !ttri$te 5Good or 4ad6: lightl oft ample

b01) oderatel Hard b0= and !ppropriate or pro"pected oftne"" "ample b03)De(ree of Preference Sample @ 85 Sample @ 8. Sample @ 87

'i+e (er m$ch + - 'i+e $ch - -

'i+e moderatel - - -lightl 'i+e - -


30/43

either 'i+e nor Di"li+e - - -lightl Di"li+e - - -Di"li+e moderatel - - -Di"li+e $ch - - -Di"li+e Cer $ch - - -


5!fter 0 Da" From prod$ction Date6

@$dge ame: Md" Mahmudul #asan

Date: 87+85+.85=


pecial !ttri$te 5Good or 4ad6: pecial !ttri$te 5Good or 4ad6: lightl oft ampleb01) oderatel Hard b0= and !ppropriate or pro"pected oftne"" "ample b03)


'i+e (er m$ch -

'i+e $ch - -

'i+e moderatel - - -lightl 'i+e - - - either 'i+e nor Di"li+e - - -lightl Di"li+e - - -

Di"li+e moderatel - - -Di"li+e $ch - - -Di"li+e Cer $ch - - -


5!fter < Da" From prod$ction Date6

@$dge ame: Anis Alam Siddiui

Date: 87+85+.85=


pecial !ttri$te 5Good or 4ad6: pecial !ttri$te 5Good or 4ad6: lightl oft ampleb01) oderatel Hard b0= and !ppropriate or pro"pected oftne"" "ample b03



31/43

'i+e (er m$ch + + 'i+e $ch - -

'i+e moderatel - -

lightl 'i+e - - -

either 'i+e nor Di"li+e - - -lightl Di"li+e - - -Di"li+e moderatel - - -Di"li+e $ch - - -Di"li+e Cer $ch - - -The participant" felt more "atiated, le"" h$ngr, and had lo#er rating" of pro"pecti(e foodcon"$mption after con"$mption of the dar+ chocolate than after the mil+ chocolate) ating" of the de"ire to eat "omething "#eet, fatt or "a(o$r #ere all lo#er after con"$mption of the dar+ chocolate) Energ inta+e at the ad libitum meal #a" 1; lo#er after con"$mption of the dar+ chocolate than after the mil+ chocolate 5 # 0)00=6) If the energ pro(ided the chocolate i"

incl$ded in the calc$lation, the energ inta+e after con"$mption of the dar+ chocolate #a" "till8; lo#er than after the mil+ chocolate 5 # 0)016) The dar+ chocolate load re"$lted in an o(erallenerg difference of Z


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The re"$lt" of the pre"ent "t$d "$pport the hpothe"e" that dar+ chocolate i" more "atiating thanmil+ chocolate and that dar+ chocolate "ati"fie" a "#eet toothA for a longer time than mil+ chocolate) !" far a" #e +no#, thi" i" the fir"t "t$d to compare the "atiating propertie" of dar+ ("mil+ chocolate)

The amo$nt of chocolate #a" 100 g of chocolate, #hich proal onl a fe# people eat fir"tthing in the morning) Ho#e(er, the pre"ent "t$d #a" the fir"t attempt to te"t #hether there i" adifference in the "atiating effect of mil+ and dar+ chocolate) *e therefore cho"e an amo$nt of chocolate that #a" li+el to e "$fficient to prod$ce a mea"$rale difference, if an differencedid in fact occ$r) To a(oid interference from prior meal", #e did the inter(ention in the morning,#hen the participant" #ere in a fa"ting "tate) Thi" i" a "tandard proced$re in mo"t meal te"t")4eca$"e of the cro""o(er de"ign, the time of chocolate con"$mption i" not con"idered to ha(e animpact on the re"$lt")

*e cho"e to compare a good .$alit dar+ chocolate #ith a pop$lar mil+ chocolate that #o$ld ea common choice for a Dane #ith a "#eet tooth) The "ame amo$nt of chocolate #a"admini"tered regardle"" of the fact that the dar+ chocolate contained more energ than the mil+ chocolate) The original idea #a" to create a nat$ral "it$ation comparing the "ame amo$nt of t#odifferent tpe" of chocolate, >$"t a" #o$ld occ$r in the realA #orld) Unfort$natel, thi" "et-$pma+e" the interpretation of the re"$lt" more diffic$lt eca$"e of the different energ content" of the chocolate") It co$ld e arg$ed that the difference in "atiet ma e attri$tale to thi"difference in energ inta+e) To o$r +no#ledge, the onl #a to compen"ate for thi" di"crepancin energ content #o$ld e a""$ming that there i" a linear relation"hip et#een preloadcalorie inta+e and "$"e.$ent food inta+e) There i" no e(idence to "$pport thi" a""$mption, $t

then again there i" no e(idence to di"pro(e it) *hen ad>$"ted for the e%tra energ from thechocolate, ad libitum energ inta+e #a" "till 8; lo#er after con"$mption of the dar+ chocolate,"$gge"ting that the difference in "atiet i" not onl attri$tale to the difference in energcontent) Ho#e(er, it #o$ld e highl rele(ant to te"t the t#o tpe" of chocolate in e.$al energ portion" to confirm the finding" from the pre"ent "t$d)

It co$ld e "pec$lated that the difference" in appetite on the t#o te"t da" in the pre"ent "t$dma >$"t reflect a difference in #ell-eing, $t there #ere no difference" in #ell-eing et#eenthe t#o gro$p")

ne of the incl$"ion criteria #a" that the participant" "ho$ld e e.$all fond of oth mil+ anddar+ chocolate, $t thi" #a" not te"ted d$ring recr$itmentM the participant" #ere "impl a"+ed#hether the li+ed oth tpe" of chocolate) 4eca$"e of the po""iilit that the participant" co$ldha(e different preference" for the t#o tpe" of chocolate, #e ad>$"ted for ho# #ell the chocolate#a" li+ed) Thi" had no "ignificant infl$ence on the re"$lt", #hich indicate" that the difference" et#een the t#o te"t da" reflect a tr$e difference in the effect of the chocolate on appetite)


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It #a" not po""ile to lind the "t$d, a" the participant" co$ld ea"il "ee #hich tpe of chocolatethe con"$med) Ho#e(er, con(er"ation" d$ring the "creening proce"" made it clear that the participant" #ere mainl o$ng men #ith no intere"t in n$trition, #ho #ere merel intere"ted inha(ing free chocolate, a free meal and "ome free #ine 5honorari$m6)

*h i" dar+ chocolate more "atiating than mil+ chocolate^ The chocolate" $"ed in the pre"ent"t$d differed mo"t mar+edl in cocoa content, the amo$nt and tpe of fat and "$gar content)Fir"t of all, 0; cocoa content in the dar+ chocolate compared #ith 30; in the mil+ chocolatere"$lt" in a more inten"e fla(o$r in the dar+ chocolate) In a recent "t$d, the impact of theinten"it of different food" on different parameter" #a" in(e"tigated, and here it #a" "ho#n thatcon"$mption of dar+ chocolate lead" to a decrea"ed de"ire to eat compared #ith other le""inten"e-ta"ting food") econdl, the amo$nt of fat #a" =9; greater in the dar+ chocolate than inthe mil+ chocolate, and the fat in the dar+ chocolate #a" e%cl$"i(el cocoa $tter, #herea" themil+ chocolate contained oth cocoa $tter and $tter fat) t$die" ha(e "ho#n that cocoa $tter

5chocolate6 ha" a ne$tral effect on lood lipid", and it ha" een "$gge"ted that thi" i" eca$"e of the high content of "tearic acid 53=3;6, #hich "ho$ld either dela the tran"it time or lo#er thedige"tiilit of the cocoa $tter) Ho#e(er, tho$gh animal "t$die" ha(e "ho#n that cocoa $tter ha" a lo# dige"tiilit, it i" #ell a"ored in h$man", oth #ith high and moderate inta+e") Thereha(e een no "t$die" mea"$ring the ga"tro-inte"tinal 5GI6-tran"it time of cocoa $tter) If the GI-tran"it time of the dar+ chocolate i" longer eca$"e of the higher content of cocoa $tter, then thi"#ill lead to a delaed a"orption of fat in the GI tract) ! delaed a"orption of fat lea(e" more$ndige"ted fatt acid" in the GI tract, #hich co$ld lead to increa"ed relea"e of appetite-reg$latingGI hormone", "$ch a" cholec"to+inin, gl$cagon-li+e peptide-1 and peptide LL)

The protein content #a" =) g 533;6 higher in the dar+ chocolate than in the mil+ chocolatecorre"ponding to 8) E; and )0 E;, re"pecti(el) e(eral "ingle-meal "t$die" #ith high-proteindiet" 5=< E; or more6 ha(e "ho#n increa"ed "atiet from protein) !" far a" #e +no#, onl one"t$d ha" een done #ith lo# do"e" of protein, and in that "t$d lo#-do"e protein-enriched e(erage" 519 E;6 "$ppre""ed "$>ecti(e feeling" of h$nger and f$llne"" $t had no "ignificanteffect on energ inta+e 1=0 min after con"$mption of the protein preload)1 Thi" "$gge"t" that thedifference in protein content in the pre"ent "t$d doe" not e%plain the difference in the effect onenerg inta+e)

It co$ld e "pec$lated that the differential effect" of the t#o tpe" of chocolate ma e e%plained

oth the difference in the "en"or propertie" 5for e%ample, the fla(o$r inten"it6 and adifference in GI-tran"it time, a" #ell) *e e%pected an immediate effect on the rating" of appetited$e to the difference" in the "en"or propertie" of the t#o chocolate" and thi" i" reflected in theC! "lope") The contin$ing difference in appetite co$ld e d$e to an increa"ing effect originatingfrom different GI-tran"it time" that grad$all o(erlap the decline in the effect of the "en"or propertie")

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3302125/#bib9http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3302125/#bib17http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3302125/#bib9http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3302125/#bib17


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*hen a food i" eaten, thi" food 5and other related food"6 drop" in rating" of plea"antne"" relati(eto food" that ha(e not een eaten) Thi" phenomenon i" referred to a" "en"or-"pecific "atiet)18

!ccording to thi" phenomenon, it co$ld e e%pected that the de"ire to eat "omething "#eet #o$ld e lo#er after con"$ming the mil+ chocolate compared #ith the dar+ chocolate, a" the mil+ chocolate #a" "#eeter) Ho#e(er, thi" #a" not the ca"e and the decrea"e in the de"ire to eat

"omething "#eet immediatel after eating the chocolate #a" the "ame for oth tpe", #herea"rating" #ere higher for the remainder of the te"t period on the mil+-chocolate te"t da compared#ith the dar+-chocolate te"t da)

!" chocolate i" an energ rich food, it #o$ld e rele(ant to compare the effect of "maller amo$nt" of dar+ and mil+ chocolate on appetite and energ inta+e and on od #eight) ! long-term "t$d #ith fi%ed amo$nt" of chocolate a" a dietar "$pplement and $"ing ad libitum te"tmeal" #o$ld e one #a to in(e"tigate thi") In order to learn more ao$t the mechani"m" ehindthe difference" in the effect of the chocolate" on appetite, the pre"ent "t$d co$ld e repeated

5#ith e.$al energ portion"6 #ith the incl$"ion of a""e""ment" of the "$>ect"A perception of the"en"or propertie" of the chocolate", mea"$rement" of ga"tric empting and concentration" of cholec"to+inin, gl$cagon-li+e peptide-1 and peptide LL) ! "t$d e%amining the effect" of chocolate ad libitum on "atiet and "atiation #o$ld al"o e rele(ant)

In concl$"ion, the pre"ent re"$lt" "$gge"t that dar+ chocolate promote" "atiet, lo#er" the de"ireto eat "omething "#eet and "$ppre""e" energ inta+e compared #ith mil+ chocolate, altho$ghf$rther re"earch i" needed to (alidate the"e re"$lt") Fla(onoid" contained in cocoa and dar+ chocolate might protect again"t ri"+ factor" for /CD)

*e report here that reg$lar inta+e of dar+ chocolate i" in(er"el related to "er$m /2concentration" in a cro""-"ectional anal"i") Thi" i", to o$r +no#ledge, the fir"t "t$d "ho#ing"$ch an effect of dar+ chocolate on an inflammator mar+er in a large health pop$lation of menand #omen randoml recr$ited from cit hall regi"trie" in a region of "o$thern Ital)

Dar+ chocolate con"$mption #a" a""ociated #ith o$ng age, high "ocial "tat$", and lo#er total ph"ical acti(it) Ho#e(er, ad>$"tment for the"e (ariale" did not modif the a""ociation et#een /2 and dar+ chocolate) In the $ni(ariate anal"i", dar+ chocolate con"$mption #a"al"o a""ociated #ith lo#er ""tolic 42M ho#e(er, the a""ociation di"appeared after ad>$"tment for po""ile co(ariate") Difference" from the re"$lt" of a pre(io$" "t$d 56 ma e d$e to

difference" in "ample pop$lation and "t$d de"ign, eca$"e #e did not re"trict o$r anal"i" toelderl "$>ect")

Dar+ chocolate con"$mer" had more health dietar hait" than noncon"$mer"M indeed, thecon"$med le"" meat, refined cereal, and alcoholic e(erage" $t more fi"h, n$t" and "eed","#eet" other than chocolate, coffee, and tea) To ta+e into acco$nt the po""iilit that therelation"hip et#een dar+ chocolate con"$mption and "er$m /2 #a" mediated the healthier

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3302125/#bib18http://jn.nutrition.org/content/138/10/1939.full#ref-9http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3302125/#bib18http://jn.nutrition.org/content/138/10/1939.full#ref-9


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life"tle of chocolate con"$mer", = le(el" of ad>$"tment #ere $"ed in addition to en(ironmentalconfo$nder": either food gro$p" or macro- and micron$trient inta+e) In oth ca"e", thea""ociation et#een "er$m /2 and dar+ chocolate con"$mption #a" "till "ignificantl pre"ent,altho$gh decrea"ed)

!mong the (ariale" a""ociated #ith chocolate con"$mption, onl age, "e%, and "#eet" #ere al"oindependentl a""ociated #ith "er$m /2 concentration") To f$rther clarif #hether dar+ chocolate #a" a""ociated #ith "er$m /2 concentration" independentl from "$ch (ariale", #ete"ted the a""ociation in their a"ence or pre"ence in a "tratified anal"i" for "$ch factor") Thea""ociation et#een dar+ chocolate con"$mption and "er$m /2 concentration" did not"ignificantl (ar in the pre"ence or a"ence of "$ch factor")

!" pre(io$"l "ho#n other" 56, energ inta+e #a" higher in dar+ chocolate con"$mer" than innoncon"$mer", altho$gh 4I, #ai"t:hip ratio, and ""tolic 42 (al$e" #ere all lo#er) !fter f$rther ad>$"tment for anthropometric (ariale", #e "till fo$nd a "trong relation"hip et#eendar+ chocolate con"$mption and "er$m /2) In contra"t, the a""ociation of anthropometric(ariale" #ith "er$m /2 di"appeared) The apparent contradictor a""ociation et#een dar+ chocolate con"$mption and lo# 4I in the pre"ence of high energ inta+e and lo# ph"icalacti(it #a" proal d$e to difference" in age and "ocial "tat$" et#een con"$mer" andnoncon"$mer", eca$"e it di"appear" after ad>$"tment for "$ch (ariale") !" an alternati(ee%planation, the a""ociation et#een dar+ chocolate con"$mption and lo# 4I co$ld eattri$ted to the ph"iologic acti(it of polphenol", a" it ha" een de"cried for tea polphenol"in h$man" and rat" 5=,=6) Ho#e(er, thi" hpothe"i" remain" to e demon"trated)

/on"$mption of n$t" and "eed", coffee, and tea, #hich #ere all "trongl related to dar+ chocolatecon"$mption and are e%cellent "o$rce" of antio%idant", #a" not a""ociated #ith an red$ction in"er$m /2, "$gge"ting a "pecific effect of dar+ chocolate on thi" inflammator mar+er)

To eliminate the po""iilit that the a""ociation" fo$nd #ere dependent on either change" inlife"tle 5partic$larl in dietar hait"6 a" a con"e.$ence of a di"ea"e or the pre"ence of morechocolate con"$mer" in health people, #e had preliminaril e%cl$ded from o$r anal"e" all"$>ect" #ith pre(io$" /CD, tho"e $ndergoing therap for hperten"ion, diaete", or d"lipidemia, and tho"e follo#ing an tpe of dietar regimen) The po""iilit of re(er"eca$"ation #a" al"o e%cl$ded "tratification anal"i", "ho#ing that dar+ chocolate con"$mption

did not differ et#een "trata of 4I, "mo+ing hait", "ocial "tat$", ph"ical acti(it, and energinta+e, all parameter" con"idered a" indicator" of health "tat$")

T#o "mall, "hort-term clinical trial" 510,=86 pre(io$"l in(e"tigated the effect of cocoa onmar+er" of inflammation and did not find an a""ociation) 4e"ide" the "mall "i7e of "$ch "t$die"that might ha(e generated fal"e negati(e re"$lt", the $"ed relati(el high do"e" of chocolate thatco$ld ha(e ma"+ed the effect) $r do"e-re"pon"e c$r(e indeed "ho#" that the effect of dar+

http://jn.nutrition.org/content/138/10/1939.full#ref-9http://jn.nutrition.org/content/138/10/1939.full#ref-26http://jn.nutrition.org/content/138/10/1939.full#ref-26http://jn.nutrition.org/content/138/10/1939.full#ref-27http://jn.nutrition.org/content/138/10/1939.full#ref-10http://jn.nutrition.org/content/138/10/1939.full#ref-28http://jn.nutrition.org/content/138/10/1939.full#ref-9http://jn.nutrition.org/content/138/10/1939.full#ref-26http://jn.nutrition.org/content/138/10/1939.full#ref-27http://jn.nutrition.org/content/138/10/1939.full#ref-10http://jn.nutrition.org/content/138/10/1939.full#ref-28


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chocolate on "er$m /2 #a" pre"ent $p to the inta+e of 1 "er(ing e(er 3 d and tended todi"appear at higher do"e") *e can onl "pec$late on the mechani"m5"6 for that narro# range of protection) $ch a lo# do"e contri$ted to a lo# amo$nt of total dail energ and n$trient inta+e5=6) Increa"ing the do"e of chocolate #o$ld al"o lead to increa"ed total energ and F! inta+ethat co$ld oppo"e the eneficial effect" of polphenol" on inflammation 5306) oreo(er,

polphenol" co$ld eha(e oth a" antio%idant" and pro-o%idant" and therefore act a" either antiinflammator or proinflammator compo$nd", depending on their concentration and freeradical "o$rce 5316) 5Faridi R, >i+e CL, D$tta , !li !, at7 D') !c$te dar+ chocolate andcocoa inge"tion and endothelial f$nction: a randomi7ed controlled cro""o(er trial) !m @ /lin $tr) =008M88:ic6 Chemistry of Chocolate

The 'atin name for the cacao tree the tropical plant "o$rce of all thing" chocolate con"i"t" of t#o #ord" pac+ed #ith cand-lo(ing "cientific e%$erance) Theobroma cacao" It deri(e" fromthe Gree+ #ord" for god 5theo6 and food 5brosi&, ro$ghl tran"lating to Wfood of the god"X)

*ell, "$re o$ "a) (io$"l) Thi" i" chocolate, after all) !lmo"t goe" #itho$t "aing) *hich i"#h I #on]t) !ct$all, I]m mo"tl tring to e%plain #h the mo"t potent chemical compo$nd in

chocolate a plant al+aloid, "lightl itter in ta"te, "$rpri"ingl poi"ono$" in "ome "pecie" i"called theoromine)

http://jn.nutrition.org/content/138/10/1939.full#ref-29http://jn.nutrition.org/content/138/10/1939.full#ref-30http://jn.nutrition.org/content/138/10/1939.full#ref-31http://jn.nutrition.org/content/138/10/1939.full#ref-29http://jn.nutrition.org/content/138/10/1939.full#ref-30http://jn.nutrition.org/content/138/10/1939.full#ref-31


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!nd #hile chocolate, a" a #hole, ha" a #onderf$ll "ed$cti(e chemi"tr, thi" poi"on-

o"e""ed log #ill remain, #ell, o"e""ed)Toda]" o"e""ion i" in"pired the fact that e(er Calentine]" "ea"on, in addition to "torie"

ao$t lo(e and lace, ne#"paper" r$n ca$tionar cand tale") In the la"t fe# da" alone, thereha(e een headline" ranging from /hocolate 2oi"oning and ore to 2et" and the 2eril of /hocolate)

!nd that]" entirel d$e to, e", theoromine)

o theoromine i" an al+aloid, meaning it]" part of thee(erda chemi"tr of the plant #orld) 2lant al+aloid" are nitrogen-a"ed, tpicall #ith #ithflo$ri"he" of caron, hdrogen and occa"ionall other atom" "$ch a" o%gen) The recipe 5or a"chemi"t" li+e to "a, form$la6 for theoromine i" "e(en caron atom", eight of hdrogen, fo$r of

nitrogen and t#o of o%gen)

!nd #hile thi" ma "o$nd li+e a recipe for the ro$tine, al+aloid" are anthing $t) The fir"t plantal+aloid i"olated 5in 18096 #a" morphine from the flo#ering popp) ther notale e%ample"incl$de cocaine 51806, nicotine 518=86, caffeine 518=06, "trchnine 518186 and a ho"t of pharmace$tical" incl$ding the anticancer dr$g Cincri"tineM the lood pre""$re medication,re"erpineM and the antimalarial compo$nd, .$inine)

http://www.scienceinschool.org/2006/issue2/chocchemistryhttp://pets.sonomaportal.com/2012/02/09/chocolate-poisoning-and-more/http://www.sacbee.com/2012/02/13/4259500/pets-and-the-perils-of-chocolate.htmlhttp://www.sacbee.com/2012/02/13/4259500/pets-and-the-perils-of-chocolate.htmlhttp://en.wikipedia.org/wiki/Alkaloidhttp://www.scienceinschool.org/2006/issue2/chocchemistryhttp://pets.sonomaportal.com/2012/02/09/chocolate-poisoning-and-more/http://www.sacbee.com/2012/02/13/4259500/pets-and-the-perils-of-chocolate.htmlhttp://www.sacbee.com/2012/02/13/4259500/pets-and-the-perils-of-chocolate.htmlhttp://en.wikipedia.org/wiki/Alkaloid


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4 thi" "tandard, theoromine di"co(ered in cacao ean" in 1891, might "o$nd to o$

Theoromine, 3-D model

li+e a a"ic #$"" of the al+aloid famil) It]" mo"tl +no#n a" a mild "tim$lant in h$man"M itcontri$te" 5along #ith caffeine and a fe# other compo$nd"6 to that famed lift that people getfrom eating chocolate)

There i" "ome e(idence that if people get carried a#a #ith chocolate con"$mption, of co$r"e,theoromine #ill ma+e them a little t#itch) !ccording to the ational Ha7ardo$" $"tance"Dataa"e: WIt ha" een "tated that Win large do"e"X theoromine ma ca$"e na$"ea and anore%iaand that dail inta+e of


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*hen French pa"tr e%pert 4r$ce Heal a"+ed me, WHo# hot i" too hot^X I tho$ght that thi" #a"an ea" .$e"tion--"ome#here aro$nd 1=0[F) It "eem" that a lot of thing" "a, WDon]t heat o(er 1=0[F)X 4$t 4r$ce pointed o$t that in Calhrona tempering direction" the ad(i"e heating ao(e131[F) I tho$gh #e co$ld >$"t loo+ it $p in inifie, /onfectioner, the technical chocolate ile)4r$ce had alread loo+ed) It #a"n]t there)

/ocoa ean" from different location" are (er different "ince the plant" adapt to the climate of their "$rro$nding") In a room at moderate temperat$re, "a at 0[F=1[/, cocoa $tter fromala"ian ean" #hich gre# near the e.$ator #o$ld e .$ite firm, #hile cocoa $tter from4ra7ilian ean" #hich gro# in a m$ch colder mo$ntain climate #o$ld e .$ite "oft)Dr) Dimic+ "a" that one of the ma>or factor" ca$"ing "eparation #hen heating i" inade.$ate"tirring) *ith con"tant "tirring, o$ can e%ceed chocolate]" normal "eparation temperat$re alittle #itho$t ill effect") Thi" "eparation temperat$re for dar+ chocolate i" o(er 130[F$"t melt

Moisture+Sei:in(

/hocolateA" ?"ei7ing? 5ecoming a "olid, grain ma""6 i" a "$dden, totall $nreal happening) It i"a" if a #itch p$t an e(il "pell o(er o$r ea$tif$l (el(et ro#n li.$id) !ct$all, thi" We(il "pellXi" ca$"ed moi"t$re) The tinie"t it of moi"t$re, e(en "team, can ca$"e flo#ing, "hin meltedchocolate to ecome a "olid, d$ll, grain ma"")Dr) ichard ch#art7 at *il$r /hocolate" e%plain" thi" $"ing a "$gar o#l a" an e%ample) If

o$ po$r a c$p of oiling #ater into a "$gar o#l, it di""ol(e" all the "$gar--no l$mp") 4$t, if o$ dip the "poon that o$ >$"t $"ed to "tir o$r coffee into the "$gar o#l, o$ get little grainl$mp" of "$gar) The "mall amo$nt of moi"t$re from o$r "poon ca$"ed the dr "$gar particle" togl$e together) Thi" i" e%actl #hat happen" #hen o$ get a little moi"t$re on chocolate) The fine,dr "$gar and cocoa particle" gl$e together to change melted chocolate into a "olid, grain ma"")*hat can o$ do #hen chocolate "ei7e"^ I" there anthing that o$ can do to retrie(e it^ Le" andno) !ppling the "$gar o#l e%ample, if o$ add more #ater "o that all the particle" get #et, the#ill no longer "tic+ together) *or+ a tale"poon of #arm #ater into the grain me"" rea+ing$p the "olid and pre""ing the me"" #ith the ac+ of the "poon) *hen thi" i" incorporated, #or+ another tale"poon in $ntil o$ ha(e a "mooth "hin chocolate again) Thi" "lightl #atered do#n

chocolate i" fine for man $"e"--icing, filling", etc) $t #ill not #or+ for enroing #here o$need a hard fini"hed prod$ct)

Preventin( Sei:in(

The ecipe--Eno$gh *ater-Tpe 'i.$id,/oo+" ha(e to chec+ their recipe" and ma+e "$re that there i" eno$gh #ater-tpe li.$id in therecipe to pre(ent "ei7ing)


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In recipe" containing #ater-li.$id 5thi" can e the #ater in $tter, mil+, hea( cream, egg", etc)6and chocolate, there i" going to e a certain amo$nt of #ater-tpe li.$id that the recipe m$"tcontain to pre(ent "ei7ing) 5!n amo$nt that i" eno$gh to #et all the cocoa particle")6 eeDefinition" 2age" for chocolate li.$or, high-percentage chocolate", etc)*ith the reg$lar


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• ther po""ile effect" $nder a"ic re"earch incl$de anticancer , rain "tim$lator , co$gh

pre(entor and antidiarrhoeal acti(itie")

egati(e

• /hocolate i" elie(ed to ca$"e heart$rn eca$"e of one of it" con"tit$ent", theoromine,rela%e" the oe"ophageal "phincter m$"cle, hence permitting "tomach acidic content" toenter into the oe"ophag$") Theoromine i" al"o to%ic to man animal" eca$"e the are$nale to metaoli7e it 5"ee theoromine poi"oning6)

• The $ncon"trained con"$mption of large .$antitie" of an energ-rich food, "$ch a"

chocolate, #itho$t a corre"ponding increa"e in acti(it, i" tho$ght to increa"e the ri"+ of oe"it) a# chocolate i" high in cocoa $tter, a fat #hich i" remo(ed d$ring chocolaterefining, then added ac+ in (aring proportion" d$ring the man$fact$ring proce"")

an$fact$rer" ma add other fat", "$gar", and mil+ a" #ell, all of #hich increa"e thecaloric content of chocolate)

• /hocolate and cocoa contain moderate to high amo$nt" of o%alate, #hich can ca$"e "ome

health concern" partic$larl for indi(id$al" at ri"+ for +idne "tone")

• /hocolate a"or" lead from the en(ironment d$ring prod$ction, and there i" a "light

concern of mild lead poi"oning for "ome tpe" of chocolate) In a "t$d from igeria, thea(erage lead concentration of cocoa ean" #a" le"" than 0)< ngg, among the lo#e"treported (al$e" for a nat$ral food, #ith lead concentration" ranging from 0=30 ngg for

ra# and proce""ed cocoa) The"e mea"$rement" ?are con"i"tent #ith mar+et-a"+et"$r(e" that ha(e repeatedl li"ted lead concentration" in chocolate prod$ct" among thehighe"t reported for all food") ne "o$rce of contamination of the fini"hed prod$ct" i"tentati(el attri$ted to atmo"pheric emi""ion" of leaded ga"oline, #hich i" "till eing$"ed in igeria)? The fig$re" are "till comparati(el lo# #hen compared to =00,000 ng,#hich i" the *H tolerale dail limit for lead con"$mption)

• e"earch on elderl people "ho#ed chocolate might ca$"e o"teoporo"i")

• ! fe# "t$die" ha(e doc$mented allergic reaction" #ith chocolate in children)

• There i" "ome e(idence that chocolate ma e addicti(e)

C2$CLS,2$

http://en.wikipedia.org/wiki/Basic_researchhttp://en.wikipedia.org/wiki/Anticancerhttp://en.wikipedia.org/wiki/Nootropichttp://en.wikipedia.org/wiki/Nootropichttp://en.wikipedia.org/wiki/Cough_medicinehttp://en.wikipedia.org/wiki/Cough_medicinehttp://en.wikipedia.org/wiki/Cough_medicinehttp://en.wikipedia.org/wiki/Antidiarrhoealhttp://en.wikipedia.org/wiki/Heartburnhttp://en.wikipedia.org/wiki/Lower_esophageal_sphincterhttp://en.wikipedia.org/wiki/Oesophagushttp://en.wikipedia.org/wiki/Oesophagushttp://en.wikipedia.org/wiki/Theobromine_poisoninghttp://en.wikipedia.org/wiki/Obesityhttp://en.wikipedia.org/wiki/Oxalatehttp://en.wikipedia.org/wiki/Kidney_stonehttp://en.wikipedia.org/wiki/Lead_poisoninghttp://en.wikipedia.org/wiki/Lead_poisoninghttp://en.wikipedia.org/wiki/Osteoporosishttp://en.wikipedia.org/wiki/Osteoporosishttp://en.wikipedia.org/wiki/Basic_researchhttp://en.wikipedia.org/wiki/Anticancerhttp://en.wikipedia.org/wiki/Nootropichttp://en.wikipedia.org/wiki/Cough_medicinehttp://en.wikipedia.org/wiki/Cough_medicinehttp://en.wikipedia.org/wiki/Antidiarrhoealhttp://en.wikipedia.org/wiki/Heartburnhttp://en.wikipedia.org/wiki/Lower_esophageal_sphincterhttp://en.wikipedia.org/wiki/Oesophagushttp://en.wikipedia.org/wiki/Theobromine_poisoninghttp://en.wikipedia.org/wiki/Obesityhttp://en.wikipedia.org/wiki/Oxalatehttp://en.wikipedia.org/wiki/Kidney_stonehttp://en.wikipedia.org/wiki/Lead_poisoninghttp://en.wikipedia.org/wiki/Osteoporosis


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/hocolate-coated !lmond ha" een "$cce""f$ll proce""ed and the determination of the pro%imate anal"i" pro(ide" information ao$t n$tritional "$ppl in #hat i" con"idered a" ne# prod$ct) The re"$lt" "ho# a #ide range of (al$e" for all the n$trient" "t$died a" compared to thera# che"tn$t) Thi" i" a pioneer "t$d in /hina, #hich ha" "ho#n an alternati(e "trateg to add(al$e to che"tn$t, minimi7ing the "ignificant lo""e" in har(e"ted fr$it" and pro(iding a #ider

range of choice" of ne# prod$ct" to the con"$mer]" di"po"al) The microiological in(e"tigation""$gge"t that chocolate coating led to a mar+ed red$ction in the pop$lation of "poilage micro-organi"m" d$ring "torage and the prod$ct #a" of "ati"factor acteriological .$alit) The prod$ct"torailit i" going on and #o$ld e carried o$t $p to 1= month") Therefore, the microial indice"co$ld e propo"ed to e"timate the "helf life of the prod$ct)

References

• @$"tin err) ?/hocolate: ! e"oamerican '$%$r 1=001ama)=8)1)9) 2ID 1090) etrie(ed 1= @an$ar =010)

• @$ ?Ceterinar S & !: /hocolate To%icit?) !o$t)com) etrie(ed =0 a =008)• ?The !merican Heritage Dictionar?) !rchi(ed from the original on 1 a =008)

etrie(ed a =00)• /ampell, 'le) .uichean 2inguistic #rehistor3 4niversit of California #ublications

in 2inguistics No" 0,) 4er+ele, /alifornia: Uni(er"it of /alifornia 2re"") p) 109)•

• The -g- i" $ne%plained, po""il reflecting a Cenetian dialect)

• /ompare the ED and the 1nline %tmolog (ictionar)

• 2hilologo" 5ctoer =1, =00


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• Gra""i D, De"ideri G, Ferri /) 4lood pre""$re and cardio(a"c$lar ri"+: #hat ao$t cocoa

and chocolate) !rch 4iochem 4ioph") =010M

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