Estudi calorim��tric preliminar de xocolates industrials de qualitat

L���objectiu d���aquest projecte ��s fer un estudi preliminar sobre la viabilitat decaracteritzar 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��ticade les xocolates

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

Analysis of Brazilian consumer preference of filled chocolate

Chocolate is the most popular product made from cocoa. It is mainly consumed with fillings, such as fondant, hydrogenated fat or fruits. This work aimed at assessing the sensory acceptability of chocolate filled with strawberry, orange or passion fruit pulps, mixed in fondant, in a hydrogenated fat base and as truffles. Ninety four consumers participated in the test using a 10 cm hedonic scale to rate the overall liking of the samples. Two-way analysis of variance and the Internal Preference Mapping technique were used to analyze the data. Results showed a good overall liking for almost all samples, especially for strawberry and passion fruit truffles, which obtained 8.4 and 8.8 global means, respectively (p < 0.05), in liking ratings, followed by the hydrogenated fat and fondant fillings. The Internal Preference Map presented two dimensions explaining 72.5% of the variation found. Regarding the flavors, strawberry - traditional in chocolate and confectionary in Brazil - and passion fruit obtained better acceptance, unlike the orange fillings, which showed significantly lower ratings (p < 0.05). The orange fondant filling obtained a global mean of 6.5.

Assessment Of Robustness On Analysis Using Headspace Solid-phase Microextraction And Comprehensive Two-dimensional Gas Chromatography Through Experimental Designs.

Plackett-Burman experimental design was applied for the robustness assessment of GC��GC-qMS (Comprehensive Two-Dimensional Gas Chromatography with Fast Quadrupolar Mass Spectrometric Detection) in quantitative and qualitative analysis of volatiles compounds from chocolate samples isolated by headspace solid-phase microextraction (HS-SPME). The influence of small changes around the nominal level of six factors deemed as important on peak areas (carrier gas flow rate, modulation period, temperature of ionic source, MS photomultiplier power, injector temperature and interface temperature) and of four factors considered as potentially influential on spectral quality (minimum and maximum limits of the scanned mass ranges, ions source temperature and photomultiplier power). The analytes selected for the study were 2,3,5-trimethylpyrazine, 2-octanone, octanal, 2-pentyl-furan, 2,3,5,6-tetramethylpyrazine, and 2-nonanone e nonanal. The factors pointed out as important on the robustness of the system were photomultiplier power for quantitative analysis and lower limit of mass scanning range for qualitative analysis.

Determina����o de substitutos da manteiga de cacau em coberturas de chocolate atrav��s da an��lise de triacilglicer��is

Brazilian regulations prohibit the addition of cocoa butter replacements to chocolate, in total or partial substitution. The objective of the present work was to check the quality standards of four of coating bitter Brasilian chocolate bars and five of coating milk chocolate bars, commercialized in Campinas. In order to check the possible addition of substitutes, the triacylglycerol composition was determined, and the results were analysed by Padley &amp; Timms mathematical method. The triacylglycerol composition of each sample was determined by high temperature gas chromatography (HTGC). The presence of cocoa butter replacements was not detected in the brands of coating chocolate.

Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse

BACKGROUND: This study evaluated the effect of a potentially probiotic bacteria (Lactobacillus paracasei subsp. paracasei LBC 82), added solely or together with the prebiotic ingredient inulin on instrumental texture attributes and sensory properties of a functional chocolate mousse during storage at 4 +/- 1 degrees C for up to 28 days. RESULTS: The addition of Lactobacillus paracasei resulted in a firmer and more adhesive chocolate mousse. This effect was intensified with the presence of inulin in the synbiotic formulation (5.24 N and -0.956 N, respectively, for firmness and adhesiveness after 28 days of storage) (P < 0.05). L. paracasei population did not vary (P > 0.05) during storage (always between 7.27 and 7.35 log cfu g(-1)), both for the probiotic and the synbiotic mousses. Synbiotic mousse differed from control and probiotic mousses during storage with respect to the color attribute. Moreover, both probiotic and synbiotic mousses presented taste, aroma and texture perceptions which were different from one another and from the control mousse after 14 and 21 days of storage. CONCLUSION: The use of inulin, together with the potentially probiotic strain of Lactobacillus paracasei subsp. paracasei, is advantageous, conferring potentially symbiotic potential to the chocolate mousse, as well as favorable texture and sensory properties. (c) 2008 Society of Chemical Industry.

Qualidade do chocolate: estudo de alguns par��metros

O chocolate �� considerado uma emuls��o complexa e um alimento de luxo, que durante o seu consumo provoca est��mulos que activam os centros de prazer do c��rebro Humano. Tendo em conta a import��ncia deste alimento torna-se necess��rio estudar e avaliar a melhor forma de melhorar a qualidade do chocolate. Este trabalho teve como objectivo verificar e analisar a qualidade do processo de fabrico da massa de chocolate, no que respeita (i) a rastreabilidade das mat��rias-primas e do produto acabado e, por outro lado, (ii) determinar e estudar o efeito de alguns par��metros do processo nas caracter��sticas da massa, atrav��s das vari��veis viscosidade, tens��o de corte, tens��o de corte cr��tica (���yield value���) e granulometria. Estas vari��veis foram medidas em massas de chocolate de leite com o nome de formula����o CAI e provenientes das duas unidades fabris da empresa (UF1 e UF2). Os par��metros estudados na UF1 foram a influ��ncia das conchas e dos ingredientes. Na UF2 estudou-se a influ��ncia dos inutilizados de fabrico e a influ��ncia dos inutilizados de fabrico juntamente com o efeito de um ingrediente que foi o a����car. Os resultados da viscosidade, tens��o de corte e tens��o de corte cr��tica (���yield value���) foram analisados estatisticamente por an��lise de vari��ncia (ANOVA), recorrendo aos testes de Komolgorov-Smirnov, Shapiro-Wilk e de Levene para verificar as condi����es de aplicabilidade desta an��lise. Os resultados da granulometria como n��o aderiram a uma distribui����o normal foram analisados pelo m��todo n��o param��trico de Kruskal-Wallis. Estas an��lises foram executadas no programa ���Statistical Package for the Social Sciences��� (SPSS). Pelos resultados obtidos, conclui-se que, para a UF1, a concha afecta a tens��o de corte, viscosidade e a tens��o de corte cr��tica do chocolate produzido, na medida em que existem diferen��as entre as conchas estudadas. Para esta unidade conclui-se que os ingredientes tamb��m influenciam a granulometria da massa. No caso da UF2, conclui-se que a tens��o de corte �� afectada apenas pelo lote de a����car, a viscosidade �� afectada tanto pelo lote de a����car como pela presen��a de inutilizados de fabrico e a tens��o de corte cr��tica n��o �� afectada por nenhum destes efeitos. A granulometria, nesta unidade �� afectada pelos lotes de a����car estudados.

���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,

Characterization of cocoa butter and cocoa butter equivalents by bulk and molecular carbon isotope analyses: Implications for vegetable fat quantification in chocolate

The fatty acids from cocoa butters of different origins, varieties, and suppliers and a number of cocoa butter equivalents (Illexao 30-61, Illexao 30-71, Illexao 30-96, Choclin, Coberine, Chocosine-Illipe, Chocosine-Shea, Shokao, Akomax, Akonord, and Ertina) were investigated by bulk stable carbon isotope analysis and compound specific isotope analysis. The interpretation is based on principal component analysis combining the fatty acid concentrations and the bulk and molecular isotopic data. The scatterplot of the two first principal components allowed detection of the addition of vegetable fats to cocoa butters. Enrichment in heavy carbon isotope (C-13) of the bulk cocoa butter and of the individual fatty acids is related to mixing with other vegetable fats and possibly to thermally or oxidatively induced degradation during processing (e.g., drying and roasting of the cocoa beans or deodorization of the pressed fat) or storage. The feasibility of the analytical approach for authenticity assessment is discussed.

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.