Crystallization behavior of fats and oils is an important structuration characteristic when developing products with desirable and stable microstructure, texture and quality during processing and storage. Depending on the lipid matrix composition and on the production process, different crystalline network will be formed, with specific physicochemical properties. Therefore, the crystallization ...

BACKGROUND AND AIMS Epidemiological studies have demonstrated an association between high-polyphenol intake and reduced incidence of atherosclerosis. The healthy effects of cocoa-polyphenols may be due to their antioxidant and anti-inflammatory actions, although the exact mechanisms are unknown and depend on the matrix in which cocoa-polyphenols are delivered. Nuclear factor κB (NF-κB) is a key...

OBJECTIVE Cocoa pods are abundant waste materials of cocoa plantation, which are usually discarded onto plantation floors. However, due to poor plantation management, the discarded cocoa pods can create suitable breeding ground for Phytophthora palmivora, which is regarded as the causal agent of the black pod disease. On the other hand, cocoa pods potentially contain antioxidant compounds. Anti...

BACKGROUND AND AIMS Cocoa (Theobroma cacao) is indigenous to the Amazon region of South America, and it is well known that the Peruvian Amazon harbours a large number of diverse cocoa populations. A small fraction of the diversity has been collected and maintained as an ex-situ germplasm repository in Peru. However, incorrect labelling of accessions and lack of information on genetic diversity ...

AIM To investigate the acidogenic response of plaque with various European chocolates of varying cocoa contents. METHODS 14 subjects participated in the study. On each test day plaque pH measurements were taken at baseline and at 2, 5, 10, 15, 20 and 30 minutes after challenge with the test chocolates or control foods. A plaque sample was removed from the buccal surfaces of posterior teeth re...

Introduction The multiple melting points of triglycerides have been known and studied for more than a century by numerous workers. The ability of fat to undergo polymorphic changes is important mainly due to its effect on product texture and appearance. Polymorphic resolidification during storage of cocoa butter into higher melting forms can destroy the smooth glossy appearance of a confectione...

217 Some of the technical and operational aspects of using motorised mistblowers on tropical crops such as cocoa are described. Mistblowers are often used in centrally coordinated control campaigns in Ghana, with these sprayers currently used for applying pyrethroid, neonicatinoid and remaining stocks of organophosphorus and carbamate insecticides against cocoa mirids (Sahlbergella singularis a...

Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition ...

Cocoa (Theobroma cacao L.) is a commodity produced in the developing countries of the tropics. It is mainly consumed in the middle and high income countries of the world’s temperate zone. Currently, over 50 countries are engaged in cocoa production and heavily rely only on cocoa exportation for their economic development, as this commodity contributes significantly to foreign exchange earnings....

Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 C) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 ...