Estudi calorim��tric preliminar de xocolates industrials de qualitat

L���objectiu d���aquest projecte ��s fer un estudi preliminar sobre la viabilitat de caracteritzar la qualitat i composici�� de les xocolates per difracci�� de raigs-X (DRX), termogravimetria (TG), calorimetria diferencial de rastreig (DSC) i microscopia ��ptica (MO). Aix�� mateix, es volen establir els protocols i par��metres per l���an��lisi sistem��tica de les xocolates

O efeito agudo do chocolate amargo sob a fun����o endotelial �� dependente da idade em hipertensos com baixo risco cardiovascular

Dados recentes indicam uma rela����o inversa entre doen��a cardiovascular e consumo de flavon��ides. O objetivo do estudo foi identificar par��metros cl��nicos e vasculares de pacientes hipertensos tratados que apresentaram efeitos ben��ficos na fun����o vascular ap��s o consumo de chocolate amargo com 70% de cacau por sete dias. Vinte e um pacientes hipertensos em tratamento medicamentoso, ambos os sexos, com idades entre 40-65 anos, foram inclu��dos em um ensaio cl��nico intervencional com aferi����o de press��o arterial, dilata����o mediada por fluxo braquial (DMF), tonometria arterial perif��rica (EndoPAT) e par��metros hemodin��micos centrais pelo SphygmoCor. Ap��s sete dias de consumo de chocolate amargo (70% cacau) 75g/dia, as avalia����es cl��nica e vascular foram repetidas. Os pacientes foram divididos em dois grupos de acordo com a resposta da DMF em respondedores (que apresentaram melhora na DMF, n= 12) e n��o-respondedores (que n��o apresentaram melhora, n = 9). O grupo respondedor apresentou menor m��dia de idade (54 7 vs 61 6 anos, p = 0,037) e menor risco cardiovascular pelo escore de Framingham (2,5 1,8 vs 8,1 5,1%, p = 0,017). Al��m disso, os pacientes respondedores apresentaram valores mais baixos de press��o de pulso tanto perif��rica (55 9 vs 63 5 mmHg, p = 0,041), quanto central (44 10 vs 54 6, p = 0,021) quando comparado ao grupo n��o respondedor. A resposta da DMF apresentou correla����o moderada e negativa com o escore de Framingham (r = -0,60, p = 0,014), com a DMF basal (r = 0,54, p = 0,011), com o ��ndice de hiperemia reativa basal (IHR) obtido pelo EndoPAT (r = -0,56, p = 0,008) e com a press��o de pulso central (r = -0,43, p = 0,05). No entanto, ap��s an��lise de regress��o linear, apenas o escore de Framingham e o IHR basal foram associados com a resposta da DMF. Em conclus��o, nesta amostra de pacientes hipertensos tratados, os indiv��duos que apresentaram melhora da fun����o endotelial com o consumo de chocolate amargo com 70% de cacau tamb��m mostraram redu����o da press��o arterial tanto sist��lica como diast��lica, eram mais jovens e tinham menor press��o de pulso e menor risco cardiovascular, apesar de uma disfun����o endotelial basal

Development of a high-throughput enzyme-linked immunosorbent assay for the routine detection of the carcinogen acrylamide in food, via rapid derivatisation pre-analysis

The spontaneous formation of the neurotoxic carcinogen acrylamide in a wide range of cooked foods has recently been discovered. These foods include bread and other bakery products, crisps, chips, breakfast cereals, and coffee. To date, the diminutive size of acrylamide (71.08Da) has prevented the development of screening immunoassays for this chemical. In this study, a polyclonal antibody capable of binding the carcinogen was produced by the synthesis of an immunogen comprising acrylamide derivatised with 3-mercaptobenzoic acid (3-MBA), and its conjugation to the carrier protein bovine thyroglobulin. Antiserum from the immunised rabbit was harvested and fully characterised. it displayed no binding affinity for acrylamide or 3-MBA but had a high affinity for 3-MBA-derivitised acrylamide. The antisera produced was utilised in the development of an ELISA based detection system for acrylamide. Spiked water samples were assayed for acrylamide content using a previously published extraction method validated for coffee, crispbread, potato, milk chocolate and potato crisp matrices. Extracted acrylamide was then subjected to a rapid 1-h derivatisation with 3-MBA, pre-analysis. The ELISA was shown to have a high specificity for acrylamide, with a limit of detection in water samples of 65.7 mu g kg(-1), i.e. potentially suitable for acrylamide detection in a wide range of food commodities. Future development of this assay will increase sensitivity further. This is the first report of an immunoassay capable of detecting the carcinogen, as its small size has necessitated current analytical detection via expensive, slower, physico-chemical techniques such as Gas or Liquid Chromatography coupled to Mass Spectrometry. (c) 2007 Elsevier B.V. All rights reserved.

���Private label products: A category analysis���

The presented dissertation was developed within a partnership between Nova School of Business and Economics and the Portuguese retailer Sonae MC. The main objective of the study was to develop an analysis for the confectionary category to identify potential development opportunities for new Private Label products. In order to do so, the starting point was to understand how the confectionery market was behaving, followed by and understanding of Continente���s performance in that market. Aiming to point out development opportunities, the analysis was split between the subcategories ��� Chocolate, Chewing Gums and Sweets. The Subcategory performance was assessed in terms of sales, number of SKU���s, Private Label weight and it market position in terms of share. For the potential development opportunities a comparison between the top selling Branded Product and the competitors��� position was developed, in order to establish a reasonable size and retail price for such products. Key Word: Private Label, Branded Products, Continente, Sonae MC, Retail, SKU���s, Sales, Price, Market Share,

Bubble-included chocolate: relating structure with sensory response

Bubbles impart a very unique texture, chew, and mouth feel to foods. However, little is known about the relationship between structure of such products and consumer response in terms of mouth-feel and eating experience. The objective of this article is to investigate the sensory properties of 4 types of bubble-containing chocolates, produced by using different gases: carbon dioxide, nitrogen, nitrous oxide, and argon. The structure of these chocolates were characterized in terms of (1) gas hold-up values determined by density measurements and (2) bubble size distribution which was measured by undertaking an image analysis of X-ray microtomograph sections. Bubble size distributions were obtained by measuring bubble volumes after reconstructing 3D images from the tomographic sections. A sensory study was undertaken by a nonexpert panel of 20 panelists and their responses were analyzed using qualitative descriptive analysis (QDA). The results show that chocolates made from the 4 gases could be divided into 2 groups on the basis of bubble volume and gas hold-up: the samples produced using carbon dioxide and nitrous oxide had a distinctly higher gas hold-up containing larger bubbles in comparison with those produced using argon and nitrogen. The sensory study also demonstrated that chocolates made with the latter were perceived to be harder, less aerated, slow to melt in the mouth, and having overall flavor intensity. These products were further found to be creamier than the chocolates made by using carbon dioxide and nitrous oxide; the latter sample also showed a higher intensity of cocoa flavor.

ESTIMATING SENSORY SHELF LIFE OF CHOCOLATE AND CARROT CUPCAKES USING ACCEPTANCE TESTS

This study determined the sensory shelf life of a commercial brand of chocolate and carrot cupcakes, aiming at increasing the current 120 days of shelf life to 180. Appearance, texture, flavor and overall quality of cakes stored at six different storage times were evaluated by 102 consumers. The data were analyzed by analysis of variance and linear regression. For both flavors, the texture presented a greater loss in acceptance during the storage period, showing an acceptance mean close to indifference on the hedonic scale at 120 days. Nevertheless, appearance, flavor and overall quality stayed acceptable up to 150 days. The end of shelf life was estimated at about 161 days for chocolate cakes and 150 days for carrot cakes. This study showed that the current 120 days of shelf life can be extended to 150 days for carrot cake and to 160 days for chocolate cake. However, the 180 days of shelf life desired by the company were not achieved. PRACTICAL APPLICATIONS This research shows the adequacy of using sensory acceptance tests to determine the shelf life of two food products (chocolate and carrot cupcakes). This practical application is useful because the precise determination of the shelf life of a food product is of vital importance for its commercial success. The maximum storage time should always be evaluated in the development or reformulation of new products, changes in packing or storage conditions. Once the physical-chemical and microbiological stability of a product is guaranteed, sensorial changes that could affect consumer acceptance will determine the end of the shelf life of a food product. Thus, the use of sensitive and reliable methods to estimate the sensory shelf life of a product is very important. Findings show the importance of determining the shelf life of each product separately and to avoid using the shelf time estimated for a specific product on other, similar products.

A pedra e a ��gua: uma leitura comparada de Pedro P��ramo (1955), de Juan Rulfo, e Como ��gua para chocolate (1989), de Laura Esquivel

P��s-gradua����o em Letras - FCLAS

Bioactive and toxic compounds in different foodstuffs: analytical techniques and sensory analysis

Foods that provide medical and health benefits or have a role in disease risk prevention are termed functional foods. The functionality of functional foods is derived from bioactive compounds that are extranutritional constituents present in small quantities in food. Bioactive components include a range of chemical compounds with varying structures such as carotenoids, flavonoids, plant sterols, omega-3 fatty acids (n-3), allyl and diallyl sulfides, indoles (benzopyrroles), and phenolic acids. The increasing consumer interest in natural bioactive compounds has brought about a rise in demand for these kinds of compounds and, in parallel, an increasing number of scientific studies have this type of substance as main topic. The principal aim of this PhD research project was the study of different bioactive and toxic compounds in several natural matrices. To achieve this goal, chromatographic, spectroscopic and sensorial analysis were performed. This manuscript reports the main results obtained in the six activities briefly summarized as follows: ��� SECTION I: the influence of conventional packaging on lipid oxidation of pasta was evaluated in egg spaghetti. ��� SECTION II: the effect of the storage at different temperatures of virgin olive oil was monitored by peroxide value, fatty acid activity, OSI test and sensory analysis. ��� SECTION III: the glucosinolate and phenolic content of 37 rocket salad accessions were evaluated, comparing Eruca sativa and Diplotaxis tenuifolia species. Sensory analysis and the influence of the phenolic and glucosinolate composition on sensory attributes of rocket salads has been also studied. ��� SECTION IV: ten buckwheat honeys were characterised on the basis of their pollen, physicochemical, phenolic and volatile composition. ��� SECTION V: the polyphenolic fraction, anthocyanins and other polar compounds, the antioxidant capacity and the anty-hyperlipemic action of the aqueous extract of Hibiscus sabdariffa were achieved. ��� SECTION VI: the optimization of a normal phase high pressure liquid chromatography���fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa powder and chocolate samples was performed.

Aplica����o de gelatina obtida de subproduto animal como substituto parcial de gordura em spread de chocolate

O objetivo do presente estudo foi verifica����o da viabilidade da aplica����o de gelatina de p��s de frango em spread de chocolate como substituto parcial de gordura. Inicialmente apresentou-se uma revis��o de literatura sobre os principais aspectos que envolvem a pesquisa. Ap��s relatou-se a metodologia de extra����o e caracteriza����o f��sico-qu��mica da gelatina obtida de p��s de frango por meio de an��lises de composi����o centesimal, de cor, for��a de gel e an��lise de perfil de textura (TPA). Posteriormente abordou-se os efeitos da aplica����o de gelatina como substituto de gordura nas propriedades f��sico-qu��micas e reol��gicas de spread de chocolate. Por ��ltimo investigou-se a influ��ncia da concentra����o de gelatina e substitui����o de gordura na espalhabilidade, estabilidade (shelf life), custos e propriedades sensoriais dos spreads de chocolate. Para tanto, foi utilizado planejamento experimental Central Composto Rotacional e metodologia de superf��cie de resposta. Os resultados da extra����o de gelatina de subproduto de frango indicaram que as peles e tend��es dos p��s de frango possuem rendimento (7,83 %) e conte��do mineral (1,92 %), apresentando alto teor proteico (84,96 %) pr��ximo das gelatinas comerciais. Em concentra����o de 6,67 % a gelatina demonstrou elevada for��a de gel (294,78 g), comportando-se na an��lise de perfil de textura como um s��lido. Os dados relacionados ��s formula����es de spread de chocolate demonstraram que tanto o n��vel de substitui����o de gordura quanto a concentra����o de gelatina exerceram efeitos significativos (p<0,05) sobre a cor, volume, densidade e comportamento reol��gico dos produtos, exceto a atividade de ��gua que foi influenciada apenas pelo primeiro fator. Sob a perspectiva reol��gica apenas a amostra com maior n��vel de substitui����o de gordura foi classificada como pseudopl��stica. A gelatina contribuiu no aumento do teor proteico das formula����es. A consist��ncia foi significativamente (p<0,05) influenciada pelas propriedades da fase de gelatina, apresentando ampla faixa de plasticidade nas diferentes temperaturas (10, 20 e 30 ��C). A consist��ncia dos spreads aumentou em todas as temperaturas durante os 90 dias de armazenamento. Observou-se por meio da an��lise sensorial que os fatores em estudo provocaram altera����es nos atributos sensoriais do produto suficiente para a percep����o dos provadores. A formula����o com 75 % de substitui����o de gordura seguida pelas formula����es com 50 % e 0,8 % de concentra����o de gelatina apresentaram a maior aceitabilidade. Com o m��ximo de substitui����o de gordura chegou-se a 53 % de redu����o de custos. Contudo, os resultados obtidos sugerem que a aplica����o de gelatina de p��s de frango pode ser vantajosa, j�� que contribuiu com a formula����o de spreads de chocolate menos cal��ricos e com propriedades f��sico-qu��micas e sensoriais adequadas para uma poss��vel comercializa����o.

Habitual chocolate consumption and the risk of incident heart failure among healthy men and women

Acknowledgments The authors would like to thank the participants of the EPIC-Norfolk cohort. We thank the nutritionist team and data management team of the EPIC-Norfolk cohort. The EPIC-Norfolk study was supported by grants from the Medical Research Council and Cancer Research UK. Funders had no role in study design or interpretation of the findings.

Habitual chocolate consumption and the risk of incident heart failure among healthy men and women

Acknowledgments The authors would like to thank the participants of the EPIC-Norfolk cohort. We thank the nutritionist team and data management team of the EPIC-Norfolk cohort. The EPIC-Norfolk study was supported by grants from the Medical Research Council and Cancer Research UK. Funders had no role in study design or interpretation of the findings.

Social sustainability initiatives in cocoa supply chains in Africa:an analysis of sustainability reporting of world's major chocolatiers

This research paper focuses on the self-declared initiatives of the four largest chocolate companies to tackle social problems within the context of establishing a sustainable supply chain. After the literature review of sustainability, supply chain management, and cocoa farming, this paper gives an assessment of the extant practices of the chocolatiers and makes a comparative analysis based on Corporate Social Responsibility (CSR) and Sustainability Reports. This paper uses a case study approach based on secondary-data. A roadmap and benchmarking of social sustainability initiatives were conducted for the supply chain management activities of the world's four largest chocolatiers. This paper analyses the extant sustainability practices of the chocolatiers and offers a model framework for comparison of the measures taken. This paper is based on self-declared secondary data. There is a chance that some practices were not documented by the case companies; or that companies claim what they don't actually do. This paper provides a framework for agricultural businesses to compare their sustainability efforts and improve the performance of their supply chains. Originality and value of this research reside in terms of both literature and methodology. The framework for analysing the social sustainability aspects of agricultural supply chains is original and gives an up-to-date view of sustainability practices. The use of secondary data to compare self-declared initiatives is also a novel approach to business sustainability research.

Elaboraci��n de confiter��a a base de chocolate con edulcorantes no cal��ricos

En este trabajo de titulaci��n se detallan los aspectos m��s relevantes relacionados a la investigaci��n, formulaci��n y elaboraci��n de uno de los placeres m��s agradables en la vida cotidiana de cualquier persona como lo es el chocolate. Cada uno de los chocolates realizados tiene como particularidad el estar endulzado con edulcorantes no cal��ricos como: stevia, sucralosa y jarabe de yac��n, disminuyendo as�� el contenido de calor��as presentes en los mismos. Entre los tres chocolates elaborados, la mejor formulaci��n fue seleccionada mediante una prueba de cata resultando ganador el chocolate endulzado con jarabe de yac��n, debido a que posee las mejores caracter��sticas sensoriales resaltando principalmente el dulzor y el sabor. Para comprobar que la mejor formulaci��n cumple con los est��ndares de calidad de las normas INEN de chocolates se realiz�� un an��lisis f��sico-qu��mico y se corroboraron estos resultados con un laboratorio certificado por parte del Servicio de Acreditaci��n Ecuatoriano (SAE). Los resultados obtenidos determinaron que el porcentaje de grasa es menor a los chocolates existentes en el mercado. Adem��s se realizaron pruebas de dureza para analizar las propiedades de textura presentes en el chocolate. Destacando que el chocolate endulzado con jarabe de yac��n puede ser consumido por personas diab��ticas y no diab��ticas, al no tener en su formulaci��n sacarosa como endulzante principal.

Raman microscopy of formamide-intercalated kaolinites treated by controlled-rate thermal analysis technology

Raman spectroscopy of formamide-intercalated kaolinites treated using controlled-rate thermal analysis technology (CRTA), allowing the separation of adsorbed formamide from intercalated formamide in formamide-intercalated kaolinites, is reported. The Raman spectra of the CRTA-treated formamide-intercalated kaolinites are significantly different from those of the intercalated kaolinites, which display a combination of both intercalated and adsorbed formamide. An intense band is observed at 3629 cm-1, attributed to the inner surface hydroxyls hydrogen bonded to the formamide. Broad bands are observed at 3600 and 3639 cm-1, assigned to the inner surface hydroxyls, which are hydrogen bonded to the adsorbed water molecules. The hydroxyl-stretching band of the inner hydroxyl is observed at 3621 cm-1 in the Raman spectra of the CRTA-treated formamide-intercalated kaolinites. The results of thermal analysis show that the amount of intercalated formamide between the kaolinite layers is independent of the presence of water. Significant differences are observed in the CO stretching region between the adsorbed and intercalated formamide.