The Food Cravings Questionnaires are the most commonly used instruments for the assessment of trait and state food craving. Chocolate is the most frequently craved food in Western societies. In the current studies, the Food Cravings Questionnaire-Trait-reduced (FCQ-T-r) and the Food Cravings Questionnaire-State (FCQ-S) were adapted to capture strong urges for chocolate. In study 1, students (n ...

The availability of cocoa beans is very large in the Blitar area so that it opens up considerable business opportunities for people Blitar. In addition, plants as a producer can thrive area, making easy to obtain raw materials. Processing basic ingredients chocolate still minimal, necessary diversify products from chocolate. One here brownies where an effective marketing strategy needed increas...

Cocoa powder is a basic ingredient in the manufacture of chocolate, one most appreciated sweet products world for its sensory and nutritional properties. Furthermore, it displays central nervous system stimulant effect. This study aimed to investigate acorn-derived as an alternative cocoa powder, order obtain chocolate that does not contain stimulants system. Both technological process acorns r...

Abstract Chocolate exhibits a complex material response under the varying mechanical loads present during oral processing. Mechanical properties such as Young’s modulus and fracture stress are linked to sensorial attributes hardness. Apart from this link with hardness perception, these important input parameters towards developing computational model simulate first bite. This study aims determi...

abstract chocolate is derived from cocoa beans - the fruit of the cacao tree or theobroma cacao (the latin term: food of the gods). recent published articles demonstrate that the quality and quantity of the antioxidants in cocoa and chocolate are very high and their flavonoids are believed to reduce the number of free radicals in the body that contribute to medical problems, such as cardiovascu...

Recent studies report that using green labels to denote healthier foods, and red to denote less healthy foods increases consumption of green- and decreases consumption of red-labelled foods. Other symbols (e.g. emoticons conveying normative approval and disapproval) could also be used to signal the healthiness and/or acceptability of consuming such products. The present study tested the combine...

In the present study, the causal influence of chocolate craving on attentional bias for chocolate-related information was examined by experimentally inducing chocolate craving in a sample of high trait chocolate cravers vs. low trait chocolate cravers. A sample of 35 high trait chocoholics and 33 low trait chocolate cravers were randomly assigned to either the exposure condition in which cravin...

The objective of this study was to determine the glycemic index (GI) and load (GL) three products from Brazilian market used as a supplement food formula for oral and/or enteral nutrition. volunteers (n = 16) attended Food Research Center weekly six weeks after 10–12-h overnight fasting. Blood sampled in fasting state (t 0) at 15 min, 30 45 60 90 120 min starting eat each evaluated meal: glucos...