Aim: High free fatty acids (FFA) content of cocoa beans is high lead to alter quality butter fraction and chocolate manufactured. During primary post-harvest processing, harbor lipase producing mold speciess could trigger the accumulation FFA. This study investigated improvement raw material sourced from Côte d’Ivoire regarding its FFA concentration.
 Methods: Fermented dry were sampled on...

The present study aimed to investigate the in vitro starch digestion of cooked rice grain with added vegetable oils. Polished (400 g) was 500 mL ultrapure water only or one six types oils (cocoa butter [CB], coconut oil, corn oil [CO], olive [OO], palm and rapeseed [RO]), then frozen stored. reheated using a microwave used for texture analysis, gastro-small intestinal digestion, microstructure ...

In this article we present lead concentrations and isotopic compositions from analyses of cocoa beans, their shells, and soils from six Nigerian cocoa farms, and analyses of manufactured cocoa and chocolate products. The average lead concentration of cocoa beans was </= 0.5 ng/g, which is one of the lowest reported values for a natural food. In contrast, lead concentrations of manufactured coco...

Abstract The primary objective of this study was to establish a current situation assessment of the possible occurrence of deoxynivalenol in cocoa and cocoa products. Since there was no analytic method for determining DON in cocoa and cocoa products, a special method was developed. The applicability and consistency of the method was confirmed by performing recovery assays on various cocoa produ...

We determined the in vitro inhibitory effects of cocoa extracts and procyanidins against pancreatic α-amylase (PA), pancreatic lipase (PL) and secreted phospholipase A2 (PLA2), and characterized the kinetics of such inhibition. Lavado, regular and Dutch-processed cocoa extracts as well as cocoa procyanidins (degree of polymerization (DP) = 2 to 10) were examined. Cocoa extracts and procyanidins...