The quantitative parameters and method performance for a normal-phase HPLC separation of flavanols and procyanidins in chocolate and cocoa-containing food products were optimized and assessed. Single laboratory method performance was examined over three months using three separate secondary standards. RSD(r) ranged from 1.9%, 4.5% to 9.0% for cocoa powder, liquor and chocolate samples containin...

Abstract Deli Serdang is one of the cocoa-producing regions in North Sumatera. Its high productivity value and lack processing system cause cocoa beans to be sold dry directly. Chocolate bars are type chocolate produced by Pendawa Farmers Group. bar products already favored many people because they have a delicious taste, attractive color, excellent source antioxidants, provided health benefici...

AIMS The aim of this study was to identify the causative agent of a smoky/phenolic taint in refrigerated full cream chocolate milk. METHODS AND RESULTS Microbiological examination of spoiled and unspoiled milk samples from the same processor showed high numbers of the psychrotrophic coliform Rahnella aquatilis in the spoiled samples only. Gas chromatography/mass spectrometry (GC/MS) was used ...

Żyżelewicz D., Nebesny E., Motyl I., Libudzisz Z. (2010): Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes. Czech J. Food Sci., 28: 392–406. Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some unit techn...

Polyphenols have increasingly been studied for their influence on cardiometabolic health. Since cacao and chocolate can be a rich source of polyphenols, they too have been investigated for their supposed health benefits. In the first part of this paper the history of the food and medicinal uses of the cacao plant was briefly examined. A particular emphasis has been placed on the analysis of the...

Chocolate-flavoured cow’s milk has changed its image from a playful beverage for young children to a powerful post-workout beverage suitable for and helpful to elite athletes such as Ironman competitors. Elite athletes, as a respected hegemonic cultural class, have fuelled this shift in perception by endorsing chocolate milk consumption amongst both their own group and less elite athletes. This...

The demand of milk product is increasing. Among all the milk products chocolate is mostly preferred confectionary product. In the present research the beany flavour of soymilk was reduced to a greater extent by autoclaving and washing. Various combinations of ingredients were tried for preparation of soymilk chocolate. Among the entire formulations sample ‘O’ had excellent appearance, color, gl...

Safety in the food industry is gaining more and more importance every passing day. In recent years, several outbreaks of Salmonella have occurred in chocolate products. Traceability and HACCP system are important instruments for the food safety management. Traceability is useful to properly and efficiently handle a recall, but by itself it has no effects on the safety of the production. The HAC...