The effect of the addition of inulin as a surfactant or stability agent on white compound chocolate sweetened with sucralose and Stevia was studied. Samples were stored at 7, 15 and 30°C during 100days and the influence of inulin on rheological properties, sensorial attributes, shelf-life, physical properties such as melting, crystallization and blooming were analyzed. The shelf-life of the com...

rheological properties of chocolate are important in manufacturing process for obtaining high-quality products with well-defined texture and are directly influenced by composition and their refining time. soy protein benefits from nutritional and functional properties to be used in different foods. effects of different replacement levels of skim milk powder by soy flour, (from 0 to 100%) and ba...

The Olmec civilization (1500 BC) was the first to transform the cocoa bean into a form of chocolate. For a long time, the cocoa bean has been used as a foodstuff as well as currency. It also has had both religious and divine aspects. In the eighteen-century, the Europeans found it had some aphrodisiac properties [1]. Although chocolate is no longer reserved for the elite, from a scientific poin...

In the present study, the effects of substituting sucrose with maltitol and xylitol as bulking agents in compound milk chocolate were examined in relation to their physico-chemical, rheological and sensory characteristics. Standard reference chocolate was made using sucrose. The Casson mathematical model was the best fitting model for predicting rheological properties. Compared with chocolate s...

E3Live BrainON is a concentrated, certified organic, aqua-botanical known as AFA (Aphanizomenon flos-aquae). E3Live BrainON is a naturally occurring food that is innately “supercharged” with phenylethylamine (PEA), also known as "The Love Molecule." This same compound is found in chocolate and thought to produce chocolate’s pleasurable effects on mood. E3Live BrainON contains approximately 50 t...

An evaluation was made into the usefulness of ferrous fumarate as an iron fortificant for an experimental chocolate drink powder targetted to children and adolescents. Organoleptically ferrous furmarate was acceptable when the chocolate drink powder was reconstituted in milk or water that was heated to less than 80 degrees. Unacceptable colour changes occurred, however, when boiling milk or wat...

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 ...