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The history and science of chocolate
Abstract
This article gives an account of the origins, evolution and properties of chocolate. Chocolate is processed from the pod or cabosside of the cacao plant, grown in the tropical belt. The origins of chocolate are traced back to the Maya people who were probably the first to cultivate the cacao plant. The early chocolate drink, considered a "drink of the Gods" was mixed with cinnamon and pepper, tasting bitter and strong, and was most appreciated for its invigorating and stimulating effects than for its taste. Imported from the Americas, the softened version soon spread in Europe. From the 1800s to the 20th Century, it evolved from a drink to its current pleasurable varieties (such as fondant, Gianduja, milky and white chocolate), gaining much momentum in industry and also made great impact as a romantic item and art form. Important components in chocolate are flavonoids (antioxidants), cocoa butter, caffeine, theobromine and phenylethylamine, whereas the presence of psychoactive substances account for its pleasurable effects. Caffeine, theophylline and theobromine constitutes the methylxanthines, known to enhance the action of cAMP, which plays an important role in the transmission of intracellular signals. Chocolate is noted to have anti-inflammatory, neuroprotective and cardioprotective effects, and improves the bioavailability of nitric oxide, which action improves the pressure, platelet function and fluidity of blood.
... It has evolved its current pleasurable white chocolate. Currently, chocolate is noted to have anti-inflammatory and cardioprotective effects for maintaining good health [16,26]. Thus, the important components in chocolate are flavonoids (antioxidants), cocoa butter, caffeine, theobromine and phenylethylamine, whereas the presence of psychoactive substances account for its pleasurable effects. ...
... Caffeine, theophylline and theobromine constitutes the methylxanthines, known to enhance the action of cyclic AMP, which plays an important role in the transmission of intracellular signals. Chocolate also improves the bioavailability of nitric oxide, whose action improves the pressure, platelet function and fluidity of blood [26]. ...
... Based on these experimental findings, the cocoa butter intake accelerates the release and transport of IL-1β, IL-6 and IL-10 into the mesenteric lymph vessels which may contribute to the anti-inflammatory innate immunity and cardioprotective effects in human subjects, resulting in keeping health care [26]. In conclusion, cocoa butter intake regulates gut mucosal immunity through the activation of the release and transport for inflammatory and anti-inflammatory cytokines, IL-1β, IL-6 and IL-10 into the mesenteric lymph vessels in a negative feedback system. ...
Proper food intake is important for maintaining good health in humans. Chocolate is known to exert anti-inflammatory effects; however, the mechanisms remain unclear. In this study, we aimed to investigate the effects of cocoa butter intake on gut immunity in rats and rabbits. Cocoa butter intake increased the lymph flow, cell density, and IL-1β, IL-6 and IL-10 levels in mesenteric lymph. Clodronate, a macrophage depletion compound, significantly enhanced the release of all cytokines. The immunoreactivities of macrophage markers CD68 and F4/80 in the jejunal villi were significantly decreased with clodronate. Piceatannol, a selective cell surface ATP synthase inhibitor significantly reduced the cocoa butter intake-mediated releases of IL-1β, IL-6 and IL-10. The immunoreactivities of cell surface ATP synthase were observed in rat jejunal villi. Shear stress stimulation on the myofibroblast cells isolated from rat jejunum released ATP and carbon dioxide depended with H⁺ release. In rabbit in vivo experiments, cocoa butter intake increased the concentrations of ATP and H⁺ in the portal vein. The in vitro experiments with isolated cells of rat jejunal lamina propria the pH of 3.0 and 5.0 in the medium released significantly IL-1β and IL-6. ATP selectively released IL-10. These findings suggest that cocoa butter intake regulates the gut immunity through the release and transport of IL-1β, IL-6, and IL-10 into mesenteric lymph vessels in a negative feedback system. In addition, the H⁺ and ATP released from cell surface ATP synthase in jejunal villi play key roles in the cocoa butter intake–mediated regulation of gut immunity.
... Napój miał gorzki, intensywny smak i bardziej od walorów sensorycznych ceniono jego działanie pobudzające. Kakao spożywane było podczas obrzędów i świąt [3,4]. ...
... Nasiona kakaowca przywiózł do Europy Hernan Cortez, hiszpański konkwistador [4]. Sporządzany z nich napój zyskał popularność w wielu krajach zachodniej Europy, szczególnie wśród arystokracji. ...
... Wskazywano również na możliwość stosowania nasion kakaowca w terapii hipochondrii, choroby hemoroidalnej czy u pacjentów wyniszczonych chorobą. Kakao i czekolada były uznawane w tamtych czasach za afrodyzjak [4]. ...
Nasiona kakaowca (Cacao semen) to znany od starożytności surowiec roślinny, szeroko wykorzystywany w celach spożywczych i farmaceutycznych. Przetwory nasion kakaowca, takie jak czekolada i wyroby czekoladowe są jednymi z najchętniej spożywanych rodzajów słodyczy. Rosnąca świadomość zdrowotna konsumentów sprawia, że coraz większą popularność zyskują czekolady gorzkie oraz inne produkty z wysoką zawartością kakao. Ich efekty prozdrowotne, wynikające ze zwyczajowego spożycia, warunkowane są zawartością miazgi (masy) kakaowej, w której występują związki biologicznie aktywne. W nasionach kakao i jego przetworach zidentyfikowano liczne polifenole, jak procyjanidyny, flawanole i flawonole; metyloksantyny, a także aminy, amidy i in. Wykazują one korzystny wpływ na układ sercowo-naczyniowy, obniżając ryzyko występowania incydentów kardiologicznych poprzez działanie antyoksydacyjne, przeciwzapalne, naczyniorozszerzające, poprawę funkcjonowania śródbłonka naczyniowego, obniżenie aktywności płytek krwi i ciśnienia tętniczego oraz regulację gospodarki lipidowej. Umiarkowane spożycie czekolady związane jest także z mniejszym ryzykiem zachorowania na cukrzycę, w wyniku zwiększenia wrażliwości tkanek na insulinę, poprawę glikemii i profilu lipidowego. W ostatnich latach pojawił się nowy kierunek badań nad wpływem czekolady i kakao na nastrój, funkcje poznawcze i pamięć epizodyczną. Wskazuje się również na zależność między spożyciem czekolady, a obniżoną śmiertelnością z powodu choroby Alzheimera. Ze względu na obecność metyloksantyn i działanie poprawiające nastrój czekolada zaliczana jest do produktów typu „mood food”. Obecnie sugeruje się, że czekolada, wcześniej kojarzona z nadwagą i otyłością, może wykazywać korzystne działanie w regulacji apetytu, a regularna konsumpcja gorzkiej czekolady w umiarkowanych ilościach związana jest z obniżeniem masy ciała i wskaźnika BMI. Przytoczone prozdrowotne efekty składników nasion kakaowca, kakao oraz czekolady mogą potencjalnie znaleźć zastosowanie w prewencji oraz wspomaganiu terapii pacjentów z chorobami kardiometabolicznymi i zaburzeniami funkcji kognitywnych.
... The history of chocolate began with the Maya, who were probably the first people in South America to cultivate the cocoa plant [1]. For the Maya, chocolate was a cocoa drink prepared with hot water and often flavored with cinnamon and pepper. ...
... For the Maya, chocolate was a cocoa drink prepared with hot water and often flavored with cinnamon and pepper. It was called the "Food of the Gods" and was presented at the table of Emperor Moctezuma II by the Aztecs [1]. ...
... Starting from cocoa beans, through various processes of transformation (Figure 1), the food industry produces different types of chocolate with defined ingredients and characteristics [1,[9][10][11]. ...
Chocolate is well known for its fine flavor, and its history began in ancient times, when the Maya considered chocolate (a cocoa drink prepared with hot water) the “Food of the Gods”. The food industry produces many different types of chocolate: in recent years, dark chocolate, in particular, has gained great popularity. Interest in chocolate has grown, owing to its physiological and potential health effects, such as regulation of blood pressure, insulin levels, vascular functions, oxidation processes, prebiotic effects, glucose homeostasis, and lipid metabolism. However, further translational and epidemiologic studies are needed to confirm available results and to evaluate other possible effects related to the consumption of cocoa and chocolate, verifying in humans the effects hitherto demonstrated only in vitro, and suggesting how best to consume (in terms of dose, mode, and time) chocolate in the daily diet.
... Rosnące w lasach tropikalnych Ameryki Południowej i Środkowej drzewa kakaowca osiągają wysokość do 12 m, a owocować zaczynają w wieku około 5 lat. Są rezultatem krzyżowania i selekcji rozpoczętych w sposób naturalny około 35 000 lat temu [2]. Ich uprawa i wykorzystanie plonów było bardziej popularne w Mezoamerce niż w Ameryce Południowej, jednak trudno określić, gdzie powstały pierwsze uprawy [3]. ...
... Ich uprawa i wykorzystanie plonów było bardziej popularne w Mezoamerce niż w Ameryce Południowej, jednak trudno określić, gdzie powstały pierwsze uprawy [3]. Wiadomo, że drzewo kakaowca uprawiane było w państwie Majów już w 400 r. naszej ery [2]. Słowo "kakao" pochodzi z języka Olmeków zamieszkujących nizinne regiony wschodniego wybrzeża Zatoki Meksykańskiej [2,3]. ...
... Wiadomo, że drzewo kakaowca uprawiane było w państwie Majów już w 400 r. naszej ery [2]. Słowo "kakao" pochodzi z języka Olmeków zamieszkujących nizinne regiony wschodniego wybrzeża Zatoki Meksykańskiej [2,3]. Termin ten został następnie przyjęty przez sąsiadujących z nimi Majów [3]. ...
Ostatnie badania potwierdzają prozdrowotne właściwości czekolady, chociaż historia kakao jako leku sięga kilku tysięcy lat. Drzewo kakaowca rosnące w klimacie równikowym, w wierzeniach starożytnych Majów i Azteków, było boskim darem dla ludzkości zapewniającym mądrość i wiedzę uniwersalną. Z jego ziaren uzyskiwany jest proszek kakaowy służący do produkcji czekolady zawierającej wiele składników bioaktywnych, w tym witaminy, składniki mineralne, polifenole i kwasy tłuszczowe. Czekolada pozytywnie wpływa na nastrój, zmniejsza podatność na stany depresyjne oraz stres oksydacyjny. Spożycie czekolady w trakcie ciąży może poprawić stan psychiczny przyszłych matek i zmniejszyć negatywny wpływ matczynego stresu na niemowlę. Dzięki wysokiej zawartości flawanoli wykazuje właściwości przeciwzapalne, przeciwalergiczne, przeciwwirusowe oraz przeciwnowotworowe. Pozytywnie wpływa na pamięć i umiejętności poznawcze, może zmniejszyć ryzyko demencji. Regularne spożywanie produktów zawierających kakao zmniejsza ryzyko zgonu z przyczyn sercowo-naczyniowych, a zwłaszcza udaru mózgu, oraz może zmniejszyć obwodową oporność na insulinę u kobiet z cukrzycą typu 2. Działa pobudzająco po wysiłku psychicznym lub fizycznym. Zapewnia uczucie sytości, dlatego była dodawana do żołnierskich racji żywnościowych w czasie I wojny światowej. Należy jednak pamiętać, że spożycie czekolady podnosi poziom kwasu szczawianowego w moczu oraz może prowadzić do zaostrzenia objawów trądziku pospolitego. Jest toksyczna dla zwierząt. Czekolada zawiera również związki, których znaczenie dla zdrowia nie zostało szczegółowo poznane.
... Native to the Amazon basin and other regions of South and Central America, the term "Theobroma" is derived from the Greek words "theo" ("deity") and "broma" ("food"), hence the notion that cocoa is the "food of gods." Theobroma cacao is cultivated primarily for its seeds, used to produce cocoa powder, cocoa butter, and chocolate products [1]. Presently, cocoa is widely cultivated in many parts of the world, including West Africa, where it is a significant source of income for many smallholder farmers. ...
... A knowledge chain consists of four process links and the transitions between them [15]: (1) to identify and scientifically frame a problem so that solutions to that framing of the problem are implied, (2) to embody that scientifically abstract solution to the problem in a concrete, animated video-overdubbed as needed into any locally accurate dialect-as a means of effecting knowledge transfer about the importance, context, and need to act on the solution offered for the problem in the video, (3) to disseminate and maintain an infrastructure that affords not only free and easy access to SAWBO videos for educators, learners, and researches but also a means for SAWBO to collect and incorporate feedback on any video or part of the knowledge chain itself, and (4) to look for ways to more widely scale the reach of any video and the processes that developed it. This chain includes loop-backs that support later modification of videos produced, above all translation into new languages and dialects that affords dramatically scaling-up the reach of any video at decreasing unit cost [14]. ...
Ghana's modern cocoa production depends on farmers having access to innovations and updated best practices delivered through "new" information and communication technology (ICT) channels. However, extension services continue to face familiar delivery shortfalls affecting both the national-level extent of Ghana's cocoa production and the local livelihoods of its producers. This chapter draws on questionnaire data collected during a training workshop for postharvest loss prevention with mostly university-educated farmers to explore how they access innovation and best practices information through new and old technological channels. Key findings indicate that while farmers utilize both old and new ICTs, they still experience the familiar barriers of low agricultural extension agent-to-farmer ratios and shortages of resources. Recommendations include (1) ensuring that the affordances of "old" technologies are amplified rather than replaced by "new" ones, and (2) the use of highly scalable educational animations deployed individually for training or through virtual communities of practices to "bypass" the perennial issue of resource shortfalls in extension services.
... When pollinated, the ovary produce large colorful pods called cabossides (Figure 1), containing between 20 and 40 lipids rich beans covered by a sweet comestible pulp (Spichiger et al., 2019). The gestation period averages between the 3 rd to the 5 th year, and the tree reaches pic production on the first decennia (Verna, 2013). The tree productivity, longevity and aromatic profile vary depending on the varieties. ...
... The secrete beverage was only served in some European courts and well-connected, wealthy families, staying the privilege of a few (Volper, 2011). It was only around the 19 th century that a string of innovations and mechanization allowed the beans to be offered to a larger share of the population (Verna, 2013). In 1828, the chemist C. Van Houten, aided by the steam engine invention, developed the hydraulic press to split the cocoa butter from the solid mass. ...
In three decades, West Africa has become the leader in "bulk" cocoa (Theobroma cacao L, Malvaceae), as the region saw its production grow from 1.37 million tons to 3.47 million tons per year, making up today over 70% of the world production (Fontaine and Huetz-Adams, 2020). Illustrating this development is the contribution of the cocoa industry to Ghana's economy, where approximately 800,000 households directly rely on cocoa as their primary source of income (Abdulai et al., 2018). To produce the annual 1’000’000 tons (MOFA, 2022), the country relies on a heterogeneous mosaic of small-scale farmers with contrasting differences in farming practices, influenced by climate, social and economic contexts (Rainforest Alliance, 2011). The key driver responsible for the cocoa production intensification is mainly forest conversion into cocoa farms (Kongor et al., 2018), with significant social and ecological costs (Niether et al., 2020a). To remain the second-largest cocoa producer globally, Ghana needs a profound structural change in its agricultural practices. One of the frameworks that could allow for such a shift is the dynamics agroforestry system (DAFS) - defined as the mix of vernacular and scientific-based knowledge used to promote natural mechanisms to mimic a high productive forestry system (Gotsch, E. et al, 1992). Such a practice would allow farmers to increase cocoa production while restoring their degraded land, hence offering a sustainable solution.
In 2016, SANKOFA, a multiple stakeholder project led by COOP and Kuapa Koko (Ghana’s largest cocoa cooperative), was created to support the development of DAFS technology. It was established in the cocoa region of the Western North District. Under this project, a trial composed of 400 farmers with the target to secure 400 DAFS hectares by 2023 was conducted to foster the first organic beans production for Kuapa Koko. Based on this project’s trial, this master thesis tried to evaluate two elements: first, the short-term degree of adoption of DAFS among farmers participating in the project. Second, the potential future adoption of DAFS from farmers outside the project. The complex nature of DAFS technology drove us to divide it into six individual practices to facilitate its evaluation, mainly in the form of a survey answered by farmers. This led to quantitative (569 surveys) and qualitative (24 interviews and 13 farm visits) tools used on the sample population for the present analysis. The sample was not randomly distributed since it was pre-selected by SANKOFA. However, when confronted with other studies, it appears to be representative of local cocoa farmers.
Overall, it was found that the self-perceived adoption of DAFS six practices by project farmers was high, ranging from 43% to 93%. That being said, it was observed that farmers had a slight tendency to overestimate their own results. Moreover, a clear relation between years of participation and adoption level was found. Geographical influence has also been observed with regard to the level of adoption of DAFS, although the studied factors could not explain it. Threats felt by the farmers, particularly drought, pest and disease exposure, further appear to be individuals of a major influence over adoption. However, these independent variables seem to lose influence as their severity increases.
The evaluation of the potential future adoption of DAFS from farmers outside the project was not statically significant using the data collected, limiting the potential for interpretation. Still, knowledge about DAFS technology is transferred among cocoa farmers through their social networks. In addition, farmers exposed to threats as described above are more likely to know about DAFS practices. The study also showed that the probability for farmers to know DAFS is, on the one hand, reduced with age and, on the other hand, increased by the level of education.
The study also revealed some shortcomings of DAFS technology, which could impair the extent of its adoption by farmers. The DAFS technology still needs to pass the proof-of-concept stage to be perceived as a viable alternative for cocoa farming. This applies to tackling challenges at multiple levels (farmers, projects, and institutions). First at the farmer level, appropriate integrated pest management strategy, labor structure and subsidies need to be designed. Second, at the project level, seed and seedling distribution systems, communication on weather forecasts and inclusion of traditional technics need to be accounted for. Last, at the institution level, the inclusion of Ghana COCOBOD and certification entities in DAFS growth strategy are necessary for it to thrive. If these challenges are addressed, farmers' uncertainty about its long-term viability could be reduced– hence, its adoption.
... When pollinated, the ovary produce large colorful pods called cabossides (Figure 1), containing between 20 and 40 lipids rich beans covered by a sweet comestible pulp (Spichiger et al., 2019). The gestation period averages between the 3 rd to the 5 th year, and the tree reaches pic production on the first decennia (Verna, 2013). The tree productivity, longevity and aromatic profile vary depending on the varieties. ...
... The secrete beverage was only served in some European courts and well-connected, wealthy families, staying the privilege of a few (Volper, 2011). It was only around the 19 th century that a string of innovations and mechanization allowed the beans to be offered to a larger share of the population (Verna, 2013). In 1828, the chemist C. Van Houten, aided by the steam engine invention, developed the hydraulic press to split the cocoa butter from the solid mass. ...
... The Maya people, who were the first to produce and use the cacao plant, are credited with the invention of chocolate around 400 AD. The dried cocoa beans were then combined with water, cinnamon and pepper to make a drink [1]. It is assumed that the Spanish were the first ones to bring cocoa beans to Europe from their trip to South America in the 16th century as a present to Prince Philip. ...
... Cocoa's trade value increased by roughly 7% every year between 2014 and 2018 and between 2019 and 2025, and the average annual increase in 2.1. 1 ...
A total of 40 pyrazine compounds of cocoa and chocolate were discovered through a literature analysis. Data on the alkylpyrazines’ antibacterial properties were gathered. It was discovered that 12 substances were effective against bacteria, fungus and oomycetes. Following calculations using PASS and AntiBac-Pred, 15 substances were identified as potentially having the ability to inhibit the growth of the Picornavirus, Yersinia pestis, Resistant Mycobacterium tuberculosis, Mycobacterium bovis BCG (Bacillus Calmette-Guerin), Micrococcus luteus and Corynebacterium jeikeium. The study of odour qualities led to the identification of the most potent odourants among alkylpyrazines as well as the aroma composition of cocoa and chocolate. Pyrazines have been given GRAS (generally recognized as safe) status by the Flavor and Extract Manufacturers Association (FEMA) for use as flavouring additives in food, demonstrating that this class of chemicals is a secure substitute for managing and combating microbial contamination, which also provides beneficial odour properties to the recipient. A statistical evaluation of the correlation between the odour threshold and the probability of antibacterial activity was performed. A more in-depth investigation of the antimicrobial and olfactory activities of alkylpyrazines is required in the future.
... Cocoa butter mainly consists of triacylglycerol (TAG, three fatty acids attached to a glycerol backbone) and is produced from cocoa tree seeds (Theobroma cacao). Originally native to Central America, the growing area has spread to almost all tropical countries of the world [1]. The cocoa tree needs 5 years to bear fruits and about ten years to reach its maximum yield. ...
... The cocoa tree needs 5 years to bear fruits and about ten years to reach its maximum yield. Additionally, it only grows in the tropical cocoa belt between 10° and 20° north to south [1]. There is a natural fluctuation in production, which, combined with rising pressure from pests, disease [2], and global warming, is projected to impact the cocoa production areas [3], which might cause shortages in the future. ...
Background
Demand for Cocoa butter is steadily increasing, but the supply of cocoa beans is naturally limited and under threat from global warming. One route to meeting the future demand for cocoa butter equivalent (CBE) could be to utilize microbial cell factories such as the oleaginous yeast Yarrowia lipolytica.
Results
The main goal was to achieve triacyl-glycerol (TAG) storage lipids in Y. lipolytica mimicking cocoa butter. This was accomplished by replacing the native Δ9 fatty acid desaturase (Ole1p) with homologs from other species and changing the expression of both Ole1p and the Δ12 fatty acid desaturase (Fad2p). We thereby abolished the palmitoleic acid and reduced the linoleic acid content in TAG, while the oleic acid content was reduced to approximately 40 percent of the total fatty acids. The proportion of fatty acids in TAG changed dramatically over time during growth, and the fatty acid composition of TAG, free fatty acids and phospholipids was found to be very different.
Conclusions
We show that the fatty acid profile in the TAG of Y. lipolytica can be altered to mimic cocoa butter. We also demonstrate that a wide range of fatty acid profiles can be achieved while maintaining good growth and high lipid accumulation, which, together with the ability of Y. lipolytica to utilize a wide variety of carbon sources, opens up the path toward sustainable production of CBE and other food oils.
... Cocoa solids, called otherwise cocoa powder, confer a dark color to dark chocolate (Beckett, 2008) [5] . Most of the health benefits are attributable to the consumption of dark chocolate, while milk and white chocolate reportedly have no considerable beneficial impact on health (Beckett, 2008;Corti et al. 2010;Verna, 2013) [5,8,25] . ...
... Cocoa solids, called otherwise cocoa powder, confer a dark color to dark chocolate (Beckett, 2008) [5] . Most of the health benefits are attributable to the consumption of dark chocolate, while milk and white chocolate reportedly have no considerable beneficial impact on health (Beckett, 2008;Corti et al. 2010;Verna, 2013) [5,8,25] . ...
... Cocoa is also source of fatty acids, microelements and methylxanthine alkaloids [4,5]. A number of studies have shown that chocolate consumption, has neuroprotective, anti-inflammatory and cardioprotective (blood pressure, endothelial function) effects, which include modulation of endothelium-dependent vasodilation and increase cerebral blood flow [6,7]. ...
... Chocolate was often consumed as a drink made from roasted and ground cocoa beans heated in water and flavored with pepper and cinnamon to mask the bitter taste of the beans. For a period, cocoa beans were also used as a bargaining chip by emperors [6]. Initially, the cocoa-based drink was used only by male adults, especially rulers, priests and warriors, and it was considered a valuable and exclusively noble food [17]. ...
Chocolate is a widely appreciated foodstuff with historical appreciation as a food from the gods. In addition to its highly palatable taste, it is a rich source of (poly)phenolics, which have several proposed salutogenic effects, including neuroprotective anti-inflammatory, anti-oxidant and cardioprotective capabilities. Despite the known benefits of this ancient foodstuff, there is a paucity of information on the effects of chocolate on in the context of chronic kidney disease (CKD). This review focusses on the potential salutogenic contribution of chocolate intake, to mitigate inflammatory and oxidative burden in CKD, its potential, for cardiovascular protection and on the maintenance of diversity in gut microbiota, as well as clinical perspectives, on regular chocolate intake by CKD patients.
... *Penulis Korespodensi kawasan Asia Tenggara seperti Indonesia dan Malaysia memiliki sifat yang berbeda, dominan dengan kandungan lemak (fat) yang tinggi, tetapi flavor berada di tingkat relatif rendah (Panlibuton dan Meyer, 2004). Rasa khas dari biji kakao tidak hanya tergantung pada varitas tanaman, tetapi juga kontur tanah, suhu lingkungan, serta jumlah sinar matahari dan hujan yang diterima (Verna, 2013). Othman et al. (2007) melaporkan bahwa asal geografis suatu negara penghasil kakao menunjukkan perbedaan tingkat kapasitas antioksidan tergantung pada jenis ekstraksi pelarut yang digunakan, dimana antioksidan tertinggi yang diamati dimiliki oleh biji kakao dari Ghana diikuti oleh Pantai Gading, Malaysia dan Sulawesi. ...
... Efek menguntungkan dari flavonoid adalah, anti alergi, anti tumor, merangsang fungsi kognitif, modulasi aktivitas estrogen, anti virus, antioksidan (McShea et al.,2008;Verna, 2013;Bordiga et al., 2015). Penelitian menunjukkan bahwa dengan adanya antiosidan akan mampu untuk menangkap radikal bebas dalam tubuh. ...
The cocoa commodity is very important to the Indonesian economy and has the potential to be the main producer of chocolate products in the world. The consumption level of national chocolate per capita of 0.3kg/person/year with an increasing trend, is a good market opportunity including for small and medium enterprises (SME) chocolate processing industry. The objective of this research was to develop the quality of local chocolate products based on consumer preference to be more competitive in the domestic market. In this study, interviews and filling questionnaires to consumers who regularly eat chocolate foods, in order to determine the level of importance and level of customer satisfaction, were conducted. There were eleven sensory attributes that were asked to consumers where consumers provide less satisfied assessment of chocolate products consumed were taste, texture, aroma, product appearance, portion, variety, freshness, health, packaging, price fairness, and discount. The result of calculation and analysis of IPA (importance performance analysis) found that attributes that need development were those in quadrant A, i.e. taste, texture, aroma, product apperance, variety, freshness, health, and packaging.
... According to mythology, cocoa originated from the blood of an Aztec princess who preferred death rather than reveal the riches of her kingdom [10]. Mayas, Incas, and Aztecs cultivated VG and TS contributed equally to the manuscript, and contributed to the conception and design of the study, data extraction, and analysis. ...
... Tables 2-6 show the characteristics of studies included in the meta-analysis organized according clinical outcomes. Five studies were conducted in United States [6,8,16,43,50], 1 in Australia [45], and 10 [44], and 1 was a multicentric European study (Italy, Estonia, Cyprus, Belgium, Sweden, Germany, Hungary, and Spain) [42]. The results presented in the present meta-analysis are adjusted for at least four confounding factors such as BMI, sex, smoking habit, and age. ...
A systematic review and meta-analysis of the literature was performed to assess the relationship between chocolate intake and cardio-cerebrovascular risk in the general population. A structured search of the literature was performed in the PubMed database up to September 26, 2016, using predetermined keywords. Epidemiologic studies evaluating the risk for cardiovascular diseases (CVDs; i.e., stroke, acute myocardial infarction [MI], heart failure, coronary heart disease) were included according to different rates of chocolate intake. The software ProMeta 3 was used to perform the meta-analysis. The systematic review identified 16 eligible studies. The majority of the studies showed a protective effect of chocolate intake compared with unexposed individuals. The overall risk ratio (effect size [ES]) of CVD for the highest versus the lowest category of chocolate consumption was 0.77 (95% confidence interval [CI], 0.71–0.84; P = 0.000) with a moderate heterogeneity. The risk related to subgroups of CVD and in particular, the risk for MI was further analyzed: ES = 0.78 (95% CI, 0.64–0.94; P = 0.009) without statistical heterogeneity (I² = 46.56%; P = 0.13). Moreover, the analysis performed based on sex found an ES = 0.85 (95% CI, 0.77–0.95; P = 0.003) for women, with a very low grade of heterogeneity (I² = 62.21%; P = 0.005). The results of the meta-analysis showed a potential protective effect of moderate consumption of chocolate on cardiovascular risk, especially for women, and against MI for both sexes.
... "Drink of the Gods" was the name of the drink. Chocolate, derived from the seeds of the cocoa tree, was once thought to be the 'Food of Gods' (Verna, 2013). The scientific name Theobroma cacao for the cocoa tree was derived from the Greek terms "theo" which means God and "broma" which means food, as a result of this link. ...
In India, chocolate is very famous mood freshening sweet food product specially for children. But high consumption of chocolate may be harmful for human health, because most of the chocolates contain high fat. This research has been done to increase the health benefits of chocolate by using cocoa and Galacto Oligosaccharides (GOS). Many researchers have shown their research that GOS is very beneficial for human health such as it helps to lower down the cholesterol levels in the blood, to prevent colon cancer, and helps to improve mineral absorption in human body. Basically, GOS is a type of prebiotic e.g., food for probiotic bacteria. Prebiotics are non-digestible ingredients that benefit the host by boosting the growth and activity of one or a few bacterial species that are already present in the colon. It was also studied by many researchers that cocoa powder contains a lot of caffeine, flavanols, which are polyphenolic compounds. Flavanols, particularly epicatechin monomer and oligomer cocoa flavanols have been linked to a number of health advantages, including boosting nitric oxide synthase, enhancing blood flow and arterial flexibility, lowering blood pressure and platelet aggregation, and reducing inflammation. The main objectives of this research are to develop the formulation of prebiotic chocolate and to evaluate the physicochemical parameters of the newly prepared chocolate. After physico-chemical analysis of carbohydrate, fat, crude fibre and p H , it was found that both the newly prepared prebiotic enriched chocolates (T1 and T2) were significantly different (p≤0.01) from control (T0) and after analysis of protein content, it was also found that both the newly prepared prebiotic enriched chocolates (T1 and T2) were insignificantly different (p≤0.01) from control (T0).
... Böylece İspanya ve Portekiz, Doğu Hintli, Çinli, Japon veya Avrupalı kölelerin Amerika'da çalışmak üzere köleleştirilmesinden gönüllü olarak vazgeçilmiş oldu. Onun yerine Afrikalı köle emeği seçildi (Toussaint-Samat, 2009 (Verna, 2013). ...
Yeni Dünya’nın 1492 yılında Kolomb tarafından keşfi ile tüm dünyanın ekonomik, kültürel ve demografik yapısının değişmesinin yanı sıra mutfak kültürü de değişime uğramıştır. Keşfedilen yeni toprakların değerlendirilmesi amacıyla şeker, kahve ve kakao gibi değerli gıda ürünleri yetiştirilmeye başlanmış, hasadı ve işlenmesi için plantasyonlar kurulmuştur. Yeni kurulan bu plantasyonlar için büyük emek gücü gerekmiş ve Batı Afrika ve daha sonraları Orta Afrika’dan köleleştirilmiş insanlar bu emek talebini karşılamaları için yeni kıtaya getirilmiştir. Çalışma ile sömürge dönemi köleliğinin dünya mutfak kültürüne etkilerinin belirlemesi amaçlanmıştır. Çalışmada nitel araştırma yöntemlerine başvurulmuş olup ilgili alanda literatür taraması yapılmıştır. Kölelerin Amerika'ya getirildiği koşulların çok kötü olmasına rağmen, Afrika mutfağının ve kültürünün bir kısmı hayatta kalmayı başarmıştır. Köleler, efendileri ve aileleri için aşçı olarak plantasyon evlerine gelmeleriyle yemekler daha da gelişmeye ve dönüşmeye başlamıştır. Acı biber, yer fıstığı, bamya ve yeşillik gibi çeşitli yeni malzemeler ve baharatlarla iyi ayarlanmış bir Afrika damak tadına sahip köle aşçılar, hem beyazların hem de kölelerin zevk aldığı lezzetli yemekler yapmayı başarmışlardır. Kültürel anlamda kölelik bir toplumsal ölüm biçiminden çok etkileşim biçimi olarak görülmelidir. Sonuç olarak sömürge dönemi köleliği toplumların yemek kültürlerini etkilemeyi başarmıştır.
... The Aztecs considered cacao beans as a "Gift of God" and consumed them not only as a food and/or due to medical intents but also as a form of currency. Chocolate was also believed to have aphrodisiac properties and donate power and strength to humans (Verna 2013). The explorer Hernán Cortés after drinking xocoatl (a beverage based on cocoa, hot water, and corn), at the Aztec emperor Montezuma's court, led to the Spanish court the beans and implements required to replicate "the drink that builds up resistance and fights fatigue" (Trivino 2013). ...
Chocolate is the most desired food in the world, and it has always been considered as a pleasant food, sought after both for hedonistic reasons and for its role as a “panacea” for mood and affectivity. Multiple features of “the food of Gods” can explain how it is induced/increased to induce/increase the desire to eat it. Its unique orosensory qualities (i.e., taste, smell, aroma, and texture) mostly contribute to explaining the commonly shared acceptability of chocolate craving. Furthermore, chocolate determines a peculiar brain activity, activating analogous brain areas and neurobiological mechanisms than substances of abuse. Chocolate contains various biologically active components such as methylxanthine, biogenic amines, and cannabinoid-like fatty acids, all of which arguably own both biological and emotional activity. Chocolate may be consumed as a form of self-medication for dietary lacks or to compensate low levels of neurotransmitters implicated in the regulation of mood, appetite, and behavior. Chocolate consumption and cravings are often parossistic and vary along with hormonal fluctuations related to the menstrual cycle, which suggests a hormonal relationship. This chapter focuses on chocolate characteristics, by focusing on their relationships with the neurobiological mechanisms, which may contribute to maintaining chocolate addiction and craving.
... Çay ve kahveden daha önce hayatımıza giren (Kaya Terme, 2019) çikolatanın ilk olarak Mayalılar tarafından kutsal bir içecek olarak kullanıldığı bilinmektedir (Verna, 2013). Amerika'dan Avrupa'ya 15. yüzyılda gelen çikolata, 17. yüzyılda çeşitli bileşenlerle (süt, kakao, vanilya, tatlandırıcı) karıştırılarak günümüzdeki yaygın kullanım şeklini almaya başlamıştır. ...
Yaşanan sosyo-kültürel gelişmeler insanların yaşam biçimlerini değiştirerek beslenme alışkanlıklarında hazır ve atıştırmalık gıda ürünlerine yönelmelerine neden olmuştur. Krem çikolatanın tüketicilerin gündelik yaşamında önemli yere sahip olmasına karşın marka tercihinde etkili faktörlere yönelik literatür tarandığında kapsamlı araştırma yapılmadığı gözlemlenmiştir. Araştırmadaki amaç tüketicilerin krem çikolata markaları üzerine olan görüş ve düşüncelerini saptayarak, tercihlerini etkileyen faktörleri belirlemektir. Araştırmada ekşi sözlükte krem çikolata markalarına yönelik 574 sözlük yazarının yorumuyla oluşan veri seti incelemeye alınmıştır. Tüketici istek ve ihtiyaçlarını belirlemede ve pazar araştırmalarında büyük verilerin kullanımı her geçen gün artış göstermektedir. Bu bağlamda ekşi sözlükteki yorumlar büyük veri seti olarak değerlendirilebilmekte ve krem çikolata pazarına yönelik öngörü sağlayabilmektedir. Veriler WebHarvy uygulaması ile Ekşi Sözlük’ten alınarak, Python programında karşılaştırmalı analiz yapılmıştır. MAXQDA programı kullanılarak sözlük yazarlarının yorumları içerik analizine tabi tutulmuştur. Araştırma sonucunda veri setinde 29 farklı marka tespit edilmiş; lezzet, sağlık, fiyat başta olmak üzere üç temel değişken belirlenerek önem dereceleri ve bu değişkenleri etkileyen faktörler saptanmıştır. Tüketici nezdinde önem derecesi en yüksek olan faktör fındık oranı iken kullanılan yağın içeriği, şeker miktarı ve katkı maddeleri ikinci sırada yer almaktadır. Menşei, yerellik, doğallık ve marka benzeştirmesi öne çıkan diğer önemli unsurları oluşturmaktadır.
... Pengobatan nonfarmakologis biasanya bisa mengendalikan ataupun menurunkan tekanan darah sehingga pengobatan secara farmakologis tidak diperlukan lagi atau sekurangnya dapat ditunda. Namun pada kondisi tertentu saat obat antihipertensi sangat diperlukan, maka dari itu pengobatan nonfarmakologis dengan konsumsi cokelat hitam yang diterima dimasyarakat bisa dijadikan pelengkap yang bisa menghasilkan efek lebih baik dalam pengobatan (9). ...
Preeklamsia yaitu penyulit pada kehamilan yang memiliki morbiditas dan mortalitas yang tinggi, tanda dari preeklamsia ini biasanya karena adanya hipertensi gestasional dan protein uria. Terdapat sekitar 76.000 perempuan hamil meninggal yang diakibatkan dari hipertensi dan preeklamsia. Preeklamsia sendiri merupakan sindrom yang spesifik di kehamilan yang berupa kurangnya perfusi organ yang diakibatkan disfungsiendotel dan vasopasme.Salah satu pengobatan non-farmakologi preeklamsia adalah dengan mengkonsumsi cokelat. Metode: Literatur ditelusuri melalui sarana media elektronik dengan penuntun kata kunci artikel terseleksi sejumlah 2, dan juga literatur nasional terseleksi sejumlah 2 yang masing-masing mewakili satu pengaruh cokelat terhadap pencegahan kejadian preeklamsia. Hasil: di dapatkan hasil bahwa terdapat pengaruh dari mengkonsumsi cokelat terhadap pencegahan kejadian preeklamsia. Pembahasan: Salah satu cara non farmakologi yang dapat diberikan untuk penanganan tekanan darah tinggi yaitu dengan pemberian cokelat untuk dikonsumsi ibu hamil. Dimana kandungan dari coklat hitam yang kaya akan flavonoid dan theobromine dapat mencegah terjadinya preeklampsia pada ibu hamil. Kesimpulan: Simpulan berdasarkan analisa yang telah dilakukan adalah penggunaan cokelat efektif untuk menurunkan tekanan darah tinggi.
... Results not shown reveal that the consumers in Paper Three had not eaten gray peas before, but for a few exceptions. Cocoa beans, in contrast to gray peas, have gone through a long product development process in terms of the product called chocolate (chocolate being a continuous globally recognized culinary utility of cocoa beans) (Verna, 2013). Imagine if the gray pea had gone through the same product development process. ...
The underlying assumption throughout this thesis is that the continuity of a cultivated diversity can be strengthened by investigating its sensory qualities and specifying particular culinary utilities of landraces and cultivars. How can a foodstuff’s sensory qualities and culinary utility be explored, tested, and refined together with the food industry and the public meal? This thesis aims to create a path toward sustainable gastronomy with greater sensory variation that originate from a cultivated diversity. The thesis bridges sensory science, culinary arts, and food design, using sensory descriptive methods with consumers as well as trained sensory panelists, consumer tests with different target groups, and a recipe-development process joined up with culinary arts and agriculture. The thesis is based on four papers. Paper One shows that cultivated diversity generates a range of flavors and textures to advance in food and cooking. Paper Two investigates the interacting influence of cultivar, place of cultivation, and year of harvest on the sensory quality of peas. In Paper Three, a recipe development process is modelled and applied to gray peas, showing how appealing plant-based products can be developed. Finally, Paper Four suggests that unique/novel and natural are promising terms to use for plant-based food products, both of which could be strengthened by elements of artisanal but not vegetarian associations. A cyclic investigation and the inclusive continual improvement of a foodstuff’s sensory qualities and culinary utility with purpose and target is proposed and applied in the culinary funnel model (Paper Three), and culinary action as a tool for multi-sectoral cooperation in Paper Four. Since sensory variation is necessary for gastronomic potential, it would be useful to perceive cultivated diversity as a fundamental quality in any cuisine. Who knows which species and cultivars might be favored in the light of climate change, unsustainable resource consumption, and a growing food demand?
... Kakao çekirdeklerinin gıda endüstrisinde çeşitli dönüşüm süreçlerinden geçirmesiyle tanımlanmış çeşitli içerik ve özellikte çikolatalar üretilmektedir. Bu süreç Şekil 1'de açıklanmıştır (Beckett, 2008;Petyaev & Bashmakov, 2017;Verna, 2013). ...
Türkiye’nin Güneydoğu Anadolu bölgesinde yaygın bir şekilde tüketilen ve toplumsal katılımın yüksek olduğu
sosyal organizasyonların vaz geçilmez bir parçası olan mırra kahvesi kültürel etkileşim yolu ile Türk mutfak
kültürüne geçen gastronomik unsurlardan biridir. Süreç içerisinde Anadolu insanının hayat tarzı, damak tadı
ve sofra adabı ile şekillenerek millileşen bu ürün, günümüzde kent kimliklerinin oluşumuna katkı sağlayan
imgesel lezzetlerden biri haline gelmiştir. Bu çalışma mırranın Türk mutfak kültüründeki yeri ve önemini
ortaya koymak; aynı zamanda Anadoludaki mırra geleneğinin şekil ve içerik özelliklerini irdelemek amacıyla
Şanlıurfa’da yürütülmüştür. Şanlıurfa'da mırra tüketiminin yüksek olması çalışmanın bu şehirde yapılmasının
ana nedenidir. Çalışmanın amaçları doğrultusunda ilk olarak konu ile ilgili mevcut literatür gözden geçirilmiş
ve araştırma konusu ile örtüşen tespitler (mırra, mırra kültürü, mırra içme geleneği, mırranın yer bulduğu
sosyal organizasyonlar vs.) fişleme yöntemi ile kayıt altına alınmıştır. Bu işlemin ardından Şanlıurfa’da ikamet
eden iki mırra ustası ve yedi somut olmayan kültürel miras aktarıcısı ile görüşmeler yapılmıştır. Araştırma
sonuçları; mırranın Türk gastronomisinin önemli bileşenlerinden biri olduğunu; destinasyonlara turistik değer
kattığını ve süreç içerisinde mırra içme-ikram etme geleneğinin mondernitenin etkisinde kalarak zayıfladığını
ortaya koymuştur.
... CLASSIFICATION BOTANIQUE Le Theobroma cacao est un arbre originaire des forêts humides et pluvieuses néotropicales partant du bassin amazonien pour s'étendre jusqu'au sud du Mexique. Nommé Théobroma, qui signifierait en grec : boisson « broma » de dieu « Theo », il aurait été découvert entre 1500 et 400 avant Jésus-Christ (JC) par les Olmèques(Verna, 2013). Par la suite, les Mayas en 400 avant JC et les Aztèques en 1200 après JC auraient continué à cultiver cette plante, conduisant ainsi à la fabrication d'un aliment incontournable : le chocolat. ...
Faisant partie des 10 groupes génétiques fondamentaux mondiaux, le cacao Guiana est endémique de la Guyane Française. Bien que le cacao soit la matière première dans la confection du chocolat et de ses dérivés, le Guiana reste encore très peu étudié. En effet, le cacao et le chocolat démontrent dans la littérature, de nombreux bienfaits sur les différents systèmes humains. Ces bénéfices sur la santé seraient induits par leur composition chimique qui montre une richesse en polyphénols et méthylxanthines (théobromine et la caféine). Pourtant, la composition chimique du Guiana n’a jamais été étudiée et ses capacités biologiques restent inconnues. Pour pallier cela, ce travail de thèse s’articule autour de la caractérisation chimique du Guiana et la détermination de ses potentiels antioxydants et immunomodulateurs. Dans le but de le valoriser, notre étude détermine l’impact de la fermentation sur ces différents paramètres, afin de déterminer si ces dérivés pouvaient constituer aussi des aliments-santé ou alicaments aux vu de leurs capacités biologiques.Dans un premier temps, la caractérisation de la composition chimique du Guiana s’est réalisée via des dosages de polyphénols totaux et procyanidines totales, mais également par analyse chromatographique via une HPLC-DAD. Nous l’avons ainsi comparé à un cacao référence, le Forastero qui est produit majoritairement (à plus de 85%) dans le monde. Nos travaux ont mis en évidence que le Guiana présente une composition riche en polyphénols, notamment en flavanols, tannins condensés et flavones et flavones. De même, il contiendrait une teneur en théobromine intéressante et une quantité plus faible de caféine comparé au Forastero. Par la suite, l’activité antioxydante (via des tests FRAP, DPPH, ORAC et de piégeage de NO) et l’activité immunomodulatrice (via des macrophages murins dont l’inflammation a été déclenchée par un mélange de LPS/IFN gamma) ont été confirmées. Dans un second temps, l’impact de la fermentation a été mesuré sur ces différentes expérimentations en sélectionnant pour les deux cacaos différents degrés de fermentation (0, 2, 4 et 6 jours). Nos expérimentations ont démontré une influence du processus sur la composition mais également sur les activités biologiques qui lui sont corrélées. Bien que ces travaux méritent d’être approfondis, les Guianas consommés bruts ou transformés démontreraient un potentiel santé valorisable. Par conséquent, le Guiana pourrait être employé dans divers domaines comme la nutrition, la cosmétique mais aussi la pharmacologie.
... Chocolates are categorized into three main types based on their compositions, which are dark chocolate, white chocolate and milk chocolate [3]. Dark chocolate has been shown to exert anti-inflammatory, cardioprotective, and neuroprotective effects; it also enhances nitric oxide bioavailability, thus improving both platelet function and blood pressure [4]. It is well known that polyphenols are associated with beneficial effects; therefore cocoa and dark chocolate have assumed significant importance [5,6]. ...
The present study was carried out to evaluate the α-glucosidase, α-amylase, sucrase inhibition and glycemic index of chocolate prepared by incorporating selected spices i.e., fenugreek, black cumin, coriander and cinnamon in the form of powders at different equal levels of substitution at 1%, 1.5% and 2%. The spices incorporated chocolate showed α-glucosidase inhibition in the range of 27.36 to 48.28% at 50 to 150µl concentration. The glycemic index of developed chocolate was found to be lower than the control chocolate, which was attributed to the incorporation of spices. The results of the present study revealed that the chocolate prepared by incorporating different spices is low glycemic in nature.
... Its discovery is attributed to Olmec population in 1500-400 BC. Then, it was cultivated by Mesoamericans (600 BC) and Aztecs (400 AC) because of its divine origin and was turned into "ancestral" chocolate [11]. ...
Theobroma cacao L. is an ancestral cultivated plant which has been consumed by various populations throughout history. Cocoa beans are the basic material occurring in the most consumed product in the world, namely chocolate. Their composition includes polyphenols, methylxanthines, lipids and other compounds that may vary qualitatively and quantitatively according to criteria such as variety or culture area. Polyphenols and methylxanthines are known as being responsible for many health benefits, particularly by preventing cardiovascular and neurodegenerative diseases. Recent studies emphasized their positive role in dietary metabolic disorders, such as diabetes and weight gain. After a brief presentation of cocoa bean, this review provides an overview of recent research activities highlighting promising strategies which modulated and prevented gastro-intestinal metabolism dysfunctions.
... Chocolate has a long history of being consumed for its fine flavours as a luxury food since ancient times. The origins of chocolate can be traced back to 400 AD [1]. Chocolate is produced from cacao beans through a multistep process involving fermentation, drying, roasting, nib grinding and refining, conching, and tempering to ensure its stability and flavour [2,3]. ...
Chocolate has a history of human consumption tracing back to 400 AD and is rich in polyphenols such as catechins, anthocyanidins, and pro anthocyanidins. As chocolate and cocoa product consumption, along with interest in them as functional foods, increases worldwide, there is a need to systematically and critically appraise the available clinical evidence on their health effects. A systematic search was conducted on electronic databases such as MEDLINE, EMBASE, and Cochrane Central Register of Controlled Trials (CENTRAL) using a search strategy and keywords. Among the many health effects assessed on several outcomes (including skin, cardiovascular, anthropometric, cognitive, and quality of life), we found that compared to controls, chocolate or cocoa product consumption significantly improved lipid profiles (triglycerides), while the effects of chocolate on all other outcome parameters were not significantly different. In conclusion, low-to-moderate-quality evidence with short duration of research (majority 4–6 weeks) showed no significant difference between the effects of chocolate and control groups on parameters related to skin, blood pressure, lipid profile, cognitive function, anthropometry, blood glucose, and quality of life regardless of form, dose, and duration among healthy individuals. It was generally well accepted by study subjects, with gastrointestinal disturbances and unpalatability being the most reported concerns.
... Sebagai contoh penambahan minuman cokelat dengan koloid kayu manis untuk meningkatkan kandungan antioksidan dan stabilitasnya (Muhammad et al., 2019); penambahan krimmer non hasil ternak sebagai imunomodulator (Rosniati, 2016); penambahan ekstrak kayu secang, ekstrak serai, dan ekstrak jahe untuk meningkatkan penerimaan konsumen (Utari, 2015); serta penambahan minyak bekatul dan ekstrak meniran untuk meningkatkan sifat antioksidannya (Rachman et al., 2012). Lebih lanjut, minuman cokelat yang ditambahkan dengan cabe dan kayu manis untuk menghasilkan rasa pedas juga sudah dilakukan oleh suku Aztecs ratusan tahun yang lalu (Verna, 2013). ...
Chocolate derivatives, such as beverage, is popularly developed with various flavor enrichment. It is experiencing growth in the market, including bottled ready-to-drink chocolate beverage, chocolate powder drink, and chocolate beverage that is widely available at chocolate cafés or stalls. Health benefits of various spices have been well investigated, but not have been widely used in the development of chocolate beverage. Therefore, the functional properties of spicy chocolate prepared with the addition of spices, garam masala is one of the spices, needed to be investigated. The objectives of the study were to evaluate the effects of garam masala addition on chocolate
beverage to antimicrobial activity, antioxidant activity, and total phenolic content. Various formulas of garam masala addition (0.01-0.10%) were evaluated the functional properties to ensure the benefits of chocolate beverage enhanced with garam masala. The result showed that the addition of garam masala in chocolate beverage could increase the antimicrobial activity especially to inhibit
negative gram bacteria (Salmonella thypii and Eschericia coli) with minimum concentration at 0.08%. Furthermore, garam masala addition increased antioxidant activity and total phenolic content with minimum concentration at 0.04%
... After its entrance to Europe in the sixteenth century, sugar was added to it, rendering it an affection mixture, and it ended up conspicuous all through society, first among the choice classes and subsequently among the normal subjects. In the twentieth century, chocolate was seen as fundamental in the extents of United States warriors at war (Verna, 2013). ...
Heavy metal toxicity can either be acute or chronic effects. Long-term exposure of the body to heavy metal can progressively lead to muscular, physical and neurological degenerative process. In this research, a total of 30 representative chocolate samples were collected from local shops and markets in Lahore. All the samples were analysed to assess the levels of Lead (Pb), Nickel (Ni), Chromium (Cr) and Cadmium (Cd) by using Atomic Absorption Spectrophotometer in Pakistan Council of Scientific and Industrial Research (PCSIR), Lahore. It was observed that the majority of chocolate samples contain heavy metals levels higher than the permissible limits as recommended by Punjab Food Rules (PFR) 2011. The levels of Pb ranged between 0.375 and 3.4 mg/kg with 90% samples having concentrations exceeding PFR allowable limit (0.5 mg/kg). Whereas, Ni concentrations varied from 0.005 to 0.28 mg/kg and 80% samples were above the PFR limit (0.025 mg/kg). Further, Cr levels analysed between 0.005 to 0.28 mg/kg and 53% samples had Cr concentrations higher than PFR limit (0.02 mg/kg). Similarly, Cd levels were observed between 0.50-3.25 mg/kg with 53% samples having Cd concentrations exceeding the PFR limit (1.0 mg/kg). Investigation indicates that the quality of available chocolates is not recommendable for eating because of the higher concentrations of toxic heavy metals.
... Cocoa was also believed to have aphrodisiac properties and give power and vigor to people who drank cocoa-rich beverages. In the 19th century, cocoa was imported from America to Europe, where the drink was transformed into its current varieties with an industrial process (Verna 2013). ...
In the popular imaginary, cocoa-derived products, like chocolate, represent a panacea for mood and affectivity. However, whether this is a myth or a fact has yet to be clarified. A systematic review and meta-analysis were conducted according to the PRISMA guidelines to investigate the effect of cocoa-derived food on depressive and anxiety symptoms, positive and negative affect. We searched Web of KnowledgeTM and PsycINFO up to April 3, 2020. After screening 761 records, we selected nine studies. Two trials evaluated the long-term effects of cocoa consumption (>1 week), two studies the short-term effects (3 days), while five studies were conducted in acute (single administration). Random-effects meta-analyses found an overall significant effect of cocoa-rich products on depressive (Hedge’s g = 0.42, 95% CI 0.67 to 0.17) and anxiety symptoms (Hedge’s g = 0.49, 95% CI 0.78 to 0.19). Moreover, both positive (Hedge’s g = 0.41, 95% CI
0.06 to 0.77) and negative affect (Hedge’s g = 0.47, 95% CI 0.91 to 0.03) significantly improved. In all meta-analyses, the effect size was medium, while heterogeneity was low. Our findings suggest that the consumption of cocoa-rich products may improve affect and mood in the short term. However, given the short duration of trials, our results cannot be generalized to long-term intake of cocoa-derived food. Cautious interpretation is also needed due to the low number of participants and studies included in the meta-analyses.
... It is the source of cacao, largely used around the world to produce chocolate and other products. The origin of the cacao plant has been traced back to the Mayan civilization in Mesoamerica, which includes Mexico, using the seeds as currency and for its invigorating and stimulating effects (Verna 2013;Montagna et al. 2019). Currently, the cacao is largely known for the the causal agent of black pod rot in Tabasco, southeastern Mexico (Chávez-Ramírez et al. submitted). ...
Cacao represents an important source of income for farmers in the south of Mexico. However, phytosanitary problems have disrupted the production over the years. The use of antagonistic microorganisms as biocontrol agents might improve the production of cacao. In this study, Paenibacillus polymyxa NMA1017, isolated from the rhizosphere of Opuntia ficus-indica L., was used as a biocontrol agent for black pod rot of Theobroma cacao L. cultivated in Chiapas, Mexico. The experiments were carried in vitro and in vivo using pear fruit (Pyrous communis) as model and cacao pods in the field, respectively. The effect of NMA1017 on the phytopathogen was observed by electron microscopy and the production of enzymes was tested as a potential mechanism of action. The bacterium inhibited the radial growth of Phytophthora tropicalis PtCa-14 by 85.9 ± 0.12%. The strain NMA1017 affected mycelial development, as observed by the damage to the cell wall of the oomycete. In pear fruit, the biocontrol agent controlled the production of mycelium on the pear fruit surface, indicating an inhibitory effect exerted. Cacao pods infected with P. tropicalis in the field resulted in a reduction in disease incidence from 86 to 33% and in infection from 68 to 6%. Moreover, strain NMA1017 produced hydrolytic enzymes such as cellulases, xylanases, chitinases and proteases. The results obtained highlight P. polymyxa NMA1017 as an organism of interest for the biocontrol of P. tropicalis, as a method to rescue this important crop in Mexico.
... Finally, a comparison between two allocation methods is evaluated considering a functional unit of 1 kcal. The conversion of functional unit is computed according to average energy content for three chocolate types (Verna 2013): 4950 kcal/kg of dark chocolate, 5150 kcal/kg of milk chocolate and 5400 kcal/kg for white chocolate. Thus, looking at chocolate for its primary function of energy food, the application of an energy-based functional unit turns back to favour-in Fig. 13 GWP impacts of 1 kg dark, milk and white chocolate according to energy content allocation (Ecuador EC, Ghana GH, Indonesia monoculture system IDm, Indonesia agroforestry system IDa) (Fig. 16), as for the original case of 1 kg of product with mass allocation (Fig. 14). ...
PurposeEnvironmental impact evaluation in the food sector is a key topic, due to both stricter legislations and higher consumer awareness towards sustainable choices. The case of chocolate is a remarkable example, owing to the increasing demand and the complex production process from cocoa beans to final bars. The present study aims at assessing the environmental impacts related to three chocolate types (dark, milk and white) through life cycle assessment (LCA) methodology.Methods
Consistent with food Product Category Rules (PCRs) and previous LCA literature, the study follows a cradle to grave approach. Among different raw material productions, it focuses above all on cocoa farming assuming three possible producer countries (i.e. Ghana, Ecuador and Indonesia), so that the influence of specific weather conditions and soil properties is underlined. Since the manufacturing step is supposed in the North Italian factory, different transport distances are also taken into account. Moreover, the work focuses on the possible use of several packaging materials and following disposal issues. In view of the open discussion about the most suitable functional unit in food sector, mass and energy amount approaches are compared.Results and discussionAlong chocolate supply chain, different phases are evaluated according to LCA methodology. Among analyzed producer countries: Indonesia monoculture case results to be the most impacting situation, due to an intensive use of agrochemicals; pesticides give a wide contribution in Ecuador, whereas Ghana is penalized by the highest water consumption. The transport of beans to manufacturing plant influences mostly the GWP, owing to long travelled distances. Considering the whole production process, cocoa derivatives and milk powder are the main contributors to every impact category. From packaging point of view, the best solution is the use of a single polypropylene layer. A sensitivity analysis is performed to check the validity of different allocation procedures: both mass and energy content allocations lead to similar results.Conclusions
Through LCA methodology, the life cycle of dark, milk and white chocolate is compared. The study assesses different potential environmental impacts, assuming mass and energy content as possible functional units and references for allocation procedures. For all combinations of functional units and allocation rules, dark chocolate globally presents the best environmental performance, whereas the other two types have similar environmental impacts.
... Cokelat adalah makanan yang sering dijumpai di kehidupan sehari-hari dan dikonsumsi oleh berbagai kalangan umur. Cokelat pertama kali dibudidayakan oleh suku Maya dan ditemukan di eropa pada abad ke-16 (Gammone, 2018) Cokelat diterima dengan baik oleh masyarakat eropa dan dijadikan tatalaksana pengobatan (Verna, 2013). Beberapa jenis cokelat yang dapat ditemukan di industri makanan adalah cokelat hitam, cokelat putih, cokelat susu, dan cokelat gianduja (Montagna et al., 2019). ...
Latar Belakang : Preeklampsia adalah penyulit kehamilan yang memiliki angka mortalitas dan morbiditas yang tinggi. Preeklampsia ditandai dengan adanya hipertensi gestasional onset baru dan proteinuria. Salah satu teori mengenai mekanisme terjadinya preeklampsia adalah adanya disfungsi endotel. Disfungsi endotel menyebabkan menurunnya kadar nitrit oksida. Tujuan : mengetahui lebih lanjut tentang konsumsi cokelat hitam untuk mencegah preeklampsia Metode : Menggunakan studi literatur dari jurnal baik nasional maupun internasional dengan cara meringkas topik pembahasan dan membandingkan hasil yang disajikan dalam artikel. Hasil : Cokelat hitam memiliki kadar flavonoid yang tinggi. Flavonoid dalam cokelat hitam dapat membantu untuk meningkatkan kadar nitrit oksida sehingga mencegah terjadinya disfungsi endotel. Kesimpulan : Konsumsicokelat hitam dapat mencegah terjadinya preeklampsia.
... Jak wykazują badania, aby osiągnąć efekt antydepresyjny, potrzeba zastosować 2-3 g fenyloetyloaminy. Tymczasem ½ tabliczki czekolady dostarcza jedynie 1/3 mg tego związku [18,19]. ...
... Sediaan coklat padat dipilih untuk memaksimalkan pengaruh inisiasi diet pada pasien pascaoperasi dan sediaan dark chocolate dipilih karena komposisi coklatnya terhadap bahan pelengkap lebih tinggi dibanding sediaan coklat lain. 11 Setiap potong coklat padat memiliki bobot 35 gram dan pasien mengonsuminya setelah 6 jam pasca operasi sebanyak 3 kali sehari selama 3 hari. Setelah itu, setiap jam diamati terjadinya bising usus pertama, flatus pertama dan BAB pertama dan dicatat. ...
This study aimed to observe the influence of chocolate per oral aministered 6 hours post laparotomy in shortening the duration of postoperative ileus in patients with appendicitis perforata. Participants were 34 patients with perforated appendicitis who had laparotomy performed on them; 17 patients were given chocolate per oral meanwhile the others were controls. This grouping was obtained by using stratified random sampling with double blind technique. The results showed that chocolate administration 6 hours post laparotomy could shorten the duration of postoperative ileus with an average of 8,8 hours. This effect was significant for the occurence of the first flatus, but not for the first peristalsis and defecation.Keywords: postoperative ileus, perforated appendicitis, chocolateAbstrak: Penelitian ini bertujuan untuk mengamati pengaruh coklat per oral yang diberikan sejak 6 jam pascaoperasi dalam mempersingkat durasi ileus pascaoperasi pada pasien yang menjalani laparotomi atas indikasi apendisitis perforata. Partisipan ialah 34 pasien apendisitis perforata yang menjalani laparotomi; 17 di antaranya diberi coklat dan 17 lainnya berperan sebagai kontrol. Pengelompokan dilakukan secara acak dengan teknik buta-ganda. Hasil penelitian memperlihatkan bahwa pemberian coklat sejak 6 jam setelah laparotomi dapat mempersingkat durasi ileus pascaoperasi hingga rata-rata 8,8 jam. Efek ini terlihat secara bermakna dalam mempercepat terjadinya flatus pertama (rata-rata lebih cepat 8,8 jam), namun tidak dalam hal bising usus pertama dan buang air besar pertama.Kata kunci: ileus pascaoperasi, apendisitis perforata, coklat
... Furthermore, cocoa plants in Southeast Asia such as Indonesia and Malaysia have different characteristics, those are dominant with high fat content, yet flavors are at relatively low levels [8]. The typical taste of cocoa beans depends not only on the varieties of the plant, but also the contours of the soil, the ambient temperature, as well as the amount of sunlight and rain received [3]. On a global scale, the downstream industry of cocoa is divided into three types, namely grinding industry for semi-processed cocoa, cocoa industry for coverture, and chocolate industry for consumption (food, beverage, confectionery, etc.). ...
Product development based on customers preference needs to be performed by the
manufacturer along with the development of technology and change of consumer needs to a
product or service. The aim of this study was to develop the quality of chocolate products of
small medium enterprises (SMEs) to be more competitive in the domestic market. Currently,
the chocolate market is dominated by imported chocolate products with better product quality
and marketing network. The method used was the Quality Function Deployment (QFD)
approach, where customer needs are used as the basis for product development. Through the
QFD method, it can produce a product development design priority that can be implemented in
response to customer need. Results of analysis and calculation using QFD method showed that
the top priority for technical response was “skill & knowledge of R&D (research &
development) team” with a value of 346.3. The QFD analysis also showed that “chocolate
content” is also a priority in product development with a value of 212.8. The quality of
chocolate products highly depend on the level of expertise and knowledge of the product
development team, as well as the composition of chocolate content. The SME’s chocolate
managements may give priority based on the assessment of each technical response in
accordance with their own capabilities and resources.
... A particular note deserves childhood obesity: many millions of kids are seriously overweight, caused by the increased time with television, the intake of calories with junk food, the reduced physical activity [3,4]. Also chocolate needs a particular note: considered at high caloric content, can be utilized without problems in due amount, with several interesting goals [5]. ...
... These findings have been corroborated by demonstrating that in smokers, nutrients rich in antioxidants improve flow-mediated dilatation (FMD) [5], which is an independent predictor of vascular disease [6]; in particular, acute intake of dark chocolate, which Lorenzo Loffredo and Ludovica Perri declare joint seniorship. is rich in polyphenols, yields increased FMD 2 h after its administration via inhibition of Nox2-derived ROS formation [5,7]. Differently from dark chocolate, "Hazelnut and cocoa spread" is a product with a low percentage of cocoa but rich in hazelnuts, which are known to improve endothelial function in virtue of its high content of polyphenols and vitamin E [8,9]. No data have been reported so far regarding the effects of Hazelnut and cocoa spread on FMD in humans. ...
Hazelnut and cocoa spread is an Italian product containing cocoa and hazelnut. Several epidemiological studies suggest that cocoa and hazelnuts cocoa exert beneficial cardiovascular effects. To investigate whether in smokers, hazelnut and cocoa spread elicits artery dilatation via down-regulation of oxidative stress. Flow-mediated dilatation (FMD), oxidative stress (as assessed by serum isoprostanes excretion, Nox2 activation and NO bioavailability) and antioxidant status [as assessed by vitamin E levels, plasma total polyphenols and H2O2 breaking down activity (HBA)] were studied in 20 smokers in a crossover, single-blind study. Patients were randomly allocated to 60 g of Hazelnut and cocoa spread or 60 g of milk chocolate (≤ 35% cocoa). FMD, serum isoprostanes, Nox2 activation, NOx, vitamin E, HBA and total polyphenols were assessed at baseline and 2 h after chocolate ingestion. After Hazelnut and cocoa spread intake, FMD and NOx significantly increased (from 4.3 ± 2.8 to 8.0 ± 3.2%, p < 0.001 and from 23.1 ± 5.5 to 32.0 ± 12.6 µM, p = 0.016, respectively); conversely, serum isoprostanes and Nox2 activation significantly decreased (from 302.8 ± 59.8 to 240.7 ± 90.8 pmol/l, p = 0.03 and from 25 ± 4.4 to 22.6 ± 3.2, p = 0.03, respectively). After Hazelnut and cocoa spread intake, serum total polyphenols, vitamin E and HBA significantly increased (from 133.8 ± 49.7 to 202.5 ± 69.5 mg/l GAE, p = 0.001; from 3.56 ± 1.4 to 4.5 ± 1.0 μmol/mmol cholesterol, p = 0.002 and from 63.3 ± 13.2 to 74.2 ± 12.4%, p = 0.003, respectively). No changes in the above variables were observed after milk chocolate intake. A linear correlation analysis shows that Δ (expressed by difference of values between before and after chocolate intake) of FMD correlates with Δ of total polyphenols and Δ of vitamin E. This study shows that Hazelnut and cocoa spread improves FMD with a mechanism potentially involving downregulation of oxidative stress and eventually increased NO generation in smokers.
... The fascination with the consumption of cocoa, originally obtained from the Theobroma cacao tree endemic of the American continent, goes back to at least three thousand years as demonstrated by studies of pre-Hispanic cultures [1][2][3]. This craving for cocoa has survived the passing of time, and dark chocolate is nowadays one of the most consumed confections worldwide. ...
While the consumption of caffeine and cocoa has been associated to a variety of health benefits to humans, some authors have proposed that excessive caffeine intake may increase the frequency of epileptic seizures in humans and reduce the efficiency of antiepileptic drugs. Little is known, however, about the proconvulsant potential of the sustained, excessive intake of cocoa on hippocampal neural circuits. Using the mouse as experimental model, we examined the effects of chronic consumption of food enriched in cocoa-based dark chocolate on motor and mood-related behaviours as well as on the excitability properties of hippocampal neurons. Cocoa food enrichment did not affect body weights or mood-related behaviours but rather promoted general locomotion and improved motor coordination. However, ex vivo electrophysiological analysis revealed a significant enhancement in seizure-like population spike bursting at the neurogenic dentate gyrus, which was paralleled by a significant reduction in the levels of GABA-α1 receptors thus suggesting that an excessive dietary intake of cocoa-enriched food might alter some of the synaptic elements involved in epileptogenesis. These data invite for further multidisciplinary research aiming to elucidating the potential deleterious effects of the chocolate abuse on behaviour and brain hyperexcitability.
... czyszczenie, prażenie, mielenie, zgniatanie, walcowanie, konszowanie oraz temperowanie [13]. ...
The objective of the research study was to assess the contents of some selected elements (Ca, Mg, Cu, Fe, Mn, and Zn) in different types of chocolates. 20 chocolates were analyzed, including: white chocolates (B), milk chocolates (M), and dark chocolates (G) with various contents of cocoa mass. Based on the content of dry cocoa mass, they were grouped as follows [%]: G6: 60; G7: 70 %; G8: up to 85; G9: 90 %. The dry mass in the samples was determined using a dry oven test. The contents of Ca, Mg, Cu, Fe, Mn, and Zn were determined by a flame atomic absorption spectrophotometry (F-AAS) method using an AAS- 3 Carl-Zeiss spectrometer (Jena, Germany) after the “dry” method mineralization of samples in a muffle furnace. It was found that the contents of Mg, Fe, Cu, Mn, and Zn were significantly higher in the dark chocolates than in the milk and white chocolates. The content of those elements was the higher the greater the cocoa content therein was. In the dark chocolates, the content of magnesium was between 1545.40 µg/g and 2862.55 µg/g d.m. There were shown considerable contents of zinc (356.70 ÷ 511.35 µg/g d.m.) and iron (127.47 ÷ 155.74 µg/g s.m.) and lower contents of copper (16.49 ÷ 25.37 µg/g d.m.) and manganese (15.85 ÷ 21.46 µg/g s.m.). Then, calcium was prevalent in the milk and whites chocolates and its content ranged between 3396.21 µg/g d.m. and 4313.44 µg/g d.m. The dark chocolates with a higher content of dry matter can be a good source of Mg, Fe, Zn, Mn, and Cu in the diet. And white and milk chocolates can be significant carriers of calcium. © 2017, Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ. All rights reserved.
... In recent times the food industry produces three types of chocolate: (a) DC, prepared mostly from cocoa bean solids (up to 80% of total weight) with the addition of cocoa butter; (b) milk chocolate, derived from high-fat milk with additions of sugar and low amounts of cocoa bean solids (<10% of total weight); and (c) white chocolate, based on cocoa butter, milk, and sugar with no cocoa solids (9,10). Most of the health benefits are attributable to the consumption of DC, while milk and white chocolate reportedly have no considerable beneficial impact on health (9)(10)(11). The overwhelming majority of food science reports have been focused on improvement of taste, texture, appearance, and shelf life of cocoa-based products, whereas the physico-chemical characteristics of chocolate predetermining its health benefits remained largely unknown until the end of last century. ...
Dark chocolate (DC) was originally introduced in human nutrition as a medicinal product consumable in a liquid form. Century-long efforts of food industry transformed this hardly appealing product into a valuable modern culinary delight with clear predominance of confectionery brands of DC on the market. However, current epidemiological data as well as multiple experimental and clinical observations reveal that DC consumption may have a profound effect on cardiovascular, central nervous systems, hemostasis, and lipid metabolism. However, despite of growing body of modern scientific evidence revealing medicinal properties of cocoa-based products, DC remains more gourmet culinary item than medicinal food product. Even today there are no clear dietary recommendations on consumption of cocoa flavonoids (flavanols) for health purpose. Clinical trials with DC rarely include monitoring of plasma flavanol concentration in volunteers. Moreover, there is no standardized assay or any quantitative requirements for flavanol content in the commercial brands of DC. High flavanol content is often sacrificed during manufacturing for a better taste of DC due to bitterness of cocoa flavonoids. All these problems including subsequently arising ethical issues need to be addressed by joint efforts of food industry and medical science. Moreover, application of microencapsulation technology in DC manufacturing, as well as molecular selection of best flavanol producers may drastically change bioavailability of DC bioactive ingredients and DC production technology. Nevertheless, only strict causative approach, linking possible health effect of DC to its bioactive ingredients considered as nutraceuticals, may change the current landscape in nutritional research related to cocoa-based products and create a trustworthy path for their medicinal use.
Recent studies revealed that camel milk is a superfood and remedy for many
chronic diseases. It has unique nutritional and medicinal properties. Scientists
reported that camel milk is not only the best food but as well as a medicine for
many human ailments, folk medicine, remedy for skin diseases, diabetes, autism,
diarrhea, etc. Camel milk has proved to be health benefits and best chosen for
children, whose infected with food allergies and gastrointestinal diseases as it is
close to human milk. There are about 35 million head of camel distributed among
47 countries. Camel milk has got impetus in the country as our dromedaries are
the highest milkers in the world. So there is a need for the milk properties to be
appreciated and for insight into camel milk quality and wholesomeness. This
chapter reviews the medicinal properties and unique nutritional values of camel
milk to be a super food for the community in deserts and mountain areas, where
there are no other types of food available. This will inform food scientists to
proceed in the right direction and livestock keepers to keep watch over the camel
population and production because camel milk is the challenge of food security in
context of climate change.
Traditionally, cocoa was first consumed in the form of beverages by the Aztecs and the Mayans and this is gaining increased attention in recent years. Cocoa beverages are valued for their attractive flavors and health-promoting properties of the bioactive phytochemicals in cocoa beans. However, raw cocoa beans have no economic and industrial value and need to be processed to make the beans more stable, economically and technologically viable. Again, despite the health benefits of the bioactive compounds in cocoa, the high concentrations of phenolics and methylxanthines in the raw cocoa beans negatively influence taste, confer astringency and bitterness, and affect the stability and digestibility of products with high levels of these compounds. Processing cocoa beans is necessary to develop the characteristic color, taste, and flavor, and reduce the astringency and bitterness, which are desirable in cocoa products. During cocoa bean processing, various chemical reactions occur, enhancing cocoa’s flavor, color, and shelf stability. Processing also affects the composition and quantities of the bioactive compounds resulting in the modification of the health-promoting properties of cocoa beans and cocoa beverages. With increasing consumption rates of cocoa beverages and other cocoa products worldwide, and the ongoing restructuring of the global cocoa value chain, where the focus is on sustainability and high-quality cocoa beans, an in-depth understanding of the changes during cocoa bean processing and their impact on quality would have significant commercial and technological implications.
Adını Yunan aşk tanrıçası Afrodit'ten alan afrodizyak kelimesi, cinsel içgüdüyü harekete geçiren, zevk ve performansı artıran herhangi bir yiyecek veya ilaç olarak tanımlanmaktadır. Birçok kültürde oldukça yaygın bir biçimde kullanılan afrodizyaklar, farklı kültürlerde farklı zamanlarda farklı kullanım amaçlarıyla ortaya çıkmıştır. Zaman ve olanak kısıtlılığı açısından tarihsel süreçte en çok öne çıkan ve yazında en yaygın yer tutan afrodizyak yiyeceklerin listelendiği bu derleme çalışmasında pek çok araştırmacı tarafından afrodizyak kabul edilen 18 yiyecek-içecek ürünü ele alınmıştır. Bu yiyeceklere ait inanışlar, efsaneler, ritüeller ile Musevi ve Hristiyan dinine ait kutsal kitap metinleri incelenmiştir. Yapılan geniş literatür taraması sonucunda özellikle salep, nektar ve ambrosia, elma, istiridye, mantar, incir, yumurta, adamotu ve sarımsağa görece belirgin afrodizyak inanışlar yüklendiği ortaya çıkmaktadır. Araştırmanın bir diğer bulgusu da yiyeceklere afrodizyak özellikler yüklenmesinin ya onların şekil, koku, renk gibi fiziksel özellikleri ya da kişi üzerindeki haz verici, uyuşturucu ve sarhoş edici etkileri sonucu oluştuğunu ortaya koymuş olmasıdır.
ABSTRACT: The word aphrodisiac, named after the Greek goddess of love Aphrodite, is defined as any food or medicine that stimulates the sexual instinct and increases pleasure and performance. Aphrodisiacs, which are widely used in many cultures, have emerged in various cultures at various times for different purposes. 18 food and beverage items believed to be aphrodisiacs were detected in this study, that listed the most widely believed aphrodisiac foods in history. The beliefs, legends, myths, rituals and Jewish and Chrisitian texts belonging to these foods were investigated. As a result of the extensive literature review, it is revealed that relatively distinct aphrodisiac beliefs have been formed especially in orchid bulbs, nectar and ambrosia, apple, oyster, mushroom, fig, egg, mandrake and garlic. Another finding of this review study is that loading foods with aphrodisiac properties is the result of either their physical properties such as shape, smell, color or their drug-intoxicating and pleasing effects on the individiual.
Some chemical compounds, especially, alcohol, sugars, and alkaloids such as hordenine, have been reported as elicitors of different emotional responses. This preliminary study was based on six commercial beers selected according to their fermentation type with two beers of each (spontaneous, bottom, and top). Chemometry and sensory analysis were performed for all samples to determine relationships and patterns between chemical composition and emotional responses from consumers. Results showed that sweeter samples were associated with higher perceived liking by consumers and positive emotions, which corresponded to spontaneous fermentation beers. There was high correlation (R = 0.91; R2 = 0.83) between hordenine and alcohol content. Beers presenting higher concentrations of both and higher bitterness were related to negative emotions. Further studies should be conducted giving more time for emotional response analysis between beer samples and comparing alcoholic and non-alcoholic beers with similar styles to separate the effects of alcohol and hordenine. This preliminary study was a first attempt to associate beer compounds with the emotional responses of consumers using non-invasive biometrics.
The use of lemongrass extract on dark chocolate products is a diversification of processed chocolate products to increase the antioxidant content and sensory pofile. This research aims to study the effect of comparison chocolate and spice extracts, interaction chocolate and spice extracts comparison of lemongrass to antioxidant compounds and organoleptic characteristics, and to know the chemical properties of selected products. This study consisted of two phases: the first stage is to prepare lemongrass extract with the steam distillation method, the second stage is to make products that include chocolate melting, mixing and molding, then antioxidant tests and organoleptic to determine the selected products with quality sensory tasts and hedonic tests/preferences, chocolate product selected test chemical (moisture, ash, fat, protein, carbohydrate, and calories). The results of the study by testing the antioxidant different uses of chocolate on antioxidant components showed couverture chocolate types have a higher %inhibition compared to the chocolate kind of compound, the higher the addition of lemongrass extract, the higher antioxidant activity, in the organoleptic tests showed significantly different the parameters of aroma, taste and after taste, but not significantly different from the parameters of melt, interactions between different types of chocolate use, as well as the ratio of chocolate and lemongrass extract significantly influence antioxidant activity, but do not significantly affect organoleptic test results, couverture chocolate products with the addition of 0.3% spice extract are declared as selected products with antioxidant activity of 83.594%, 1.41% moisture, 1.04% ash, 20.96% fat, 3.40% protein content, 73.19% carbohydrates and total calories 495 kcal/100 grams.
Foods are extremely complicated built objects. There properties depend on the materials they are constructed from and how they are put together. This chapter presents the idea that foods can be designed and assembled using similar principles as architects employ to create buildings. The food architect uses building blocks, such as proteins, fats, and carbohydrates, to create structures inside foods at the nano- and micro-scales that lead to the desirable look, feel, and taste of foods. The unique characteristics of the different building materials used to create foods and the forces holding them together are presented. Changing trends in architectural styles are related to those in food design, including the brutalist, modernist, and organic movements. One of the most exciting recent trends in food design has been the molecular gastronomy movement, which uses structural design principals similar to those used in modern architecture. The history and design of chocolate is used as an example of food architecture in practice. The future of 3D printing for creating unique foods in our homes is reviewed.
This chapter provides a brief history of the car radio, an artefact that is more often than not the playing the soundtrack of our lives as we drive.
In the new millennium we are the witnessing the upward trend in nutritional and health awareness which has increased the consumer demand for functional foods. Kulfi is popular Indian frozen dessert; White chocolate contains a wide range of antioxidants that includes soluble phenolic compounds (phenolic acids, Catechin, Epicatechin, and Proanthocyanidins), insoluble polymeric phenolics and methylxanthines. In the investigation has been made to develop white chocolate couverture by combining different proportions of white chocolate and palm kernel oil ie. 30:70 (T1), 40:60 (T2), 50:50 (T3). The sensory score for overall acceptability of white chocolate couvertures of treatments T1, T2, and T3 were 6.98, 8.56 and 8.16, respectively. It was observed that though the white chocolate couverture prepared from 40 parts white chocolate and 60 parts palm kernel oil (T2) was closer to control in acceptance. The acceptability for treatment T3 and T1 was rated between like moderately to like very much for all sensory attributes. On an average the white chocolate couvertures of treatment T2 contained 74.43 per cent fat, 2.91 per cent protein, 98.72 per cent total solid, 20.74per cent carbohydrate, 0.31per cent ash, 1.10 per cent moisture and 0.53 acidity. Obtained satisfactory result as for as sensory score is considered at the overall result can be rated as T2 ≥ T3 > T1. Introduction The word kulfi derives its origin from the Hindustani word kulaf meaning a "lock" or a "container" that has to be unlocked. And, indeed the recess of the metal cone that encases the frozen delight has to be pried open to release the confection (Aneja, 1992) [6]. Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter (32-39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer snap when broken, and a creamy mellow flavor. The total percentage cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao). In order to be properly labeled as couverture, the product must contain not less than 35% total dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids; Couverture is used by professionals for dipping, coating, molding and garnishing. Palm kernel oil is yellowish oil extracted from the kernel of palm nuts of palm tree (Elaeis guineensis), an indigenous wild tree of tropical Africa and part of Asia. It is dark brown in colour when processed or extracted locally. Palm kernel oil is an important source of fat and is used in food processing industries, soap making, cosmetics, pharmaceutical industries. The palatability of kulfi and goodness of white chocolate and palm kernel oil couverture can be combined in the form of mewa malai Popsicle, keeping the above in mind an effort was made to formulate mewa malai kulfi popsicle by formulating a couverture consisting of different ratio of white chocolate and palm kernel oil and asses its organoleptic, microbiological and physic-chemical quality in to find the best combination.
With a foreword by Dr Ursula Frederick, this book presents the results of research into a range of objects associated with road trips, from parts to the car itself, to parts of the roadscape, and to the objects we might take with us. The common theme that unites them all is that they are all immediately identifiable as being associated with long car journeys.
High-melting seed crystals which form during the early stages of cocoa butter solidification possess a lipid composition different
than the cocoa butter from which the seed crystals were grown. Significantly large quantities of glycolipids, 11.1%, and phospholipids,
6.6–8.1%, were found in the high-melting seed crystals along with a dramatic decrease in the simple lipid class. The fatty
acids comprising the simple lipid fraction of the seed crystals were considerably more saturated than the fatty acids present
in the same fraction of the original cocoa butter. The increase in the degree of saturation was reflected in the triacylglycerol
composition. Cocoa butter samples were predominantly monounsaturated triacylglycerols while the seed crystal samples were
mainly trisaturated triacylglycerols. The elevated melting point (60–70°C) of the seed crystals was due to the presence of
higher melting complex lipids as well as to the increase in saturated triacylglycerol species. As a result of the evidence
provided, the high-melting seed crystal is indeed a distinct crystalline entity and not an additional polymorphic form of
cocoa butter.