Metabolite and Sensory Profiling of Microwave-Assisted and Ultrasonic-Assisted Alkalized Cocoa Powders.

Microwave (MA)- and ultrasonic-assisted (UA) alkalization were applied to cocoa powders for 5, 10, and 15 min to investigate their effects on metabolite composition, sensory profile, and consumer liking. Widely targeted gas chromatography-mass spectrometry (GC-MS) analysis showed alkalization altered metabolite profiles: Natural cocoa powders contained more amino acids, sugars, and flavonoids, while alkalized samples had elevated organic acids. Compared to conventionally alkalized (CA) samples, only UA15 showed a significant increase in 3,4-dihydroxybenzoic acid.

Unlocking the potential of cacao bean shell as a functional food additive: Composition, applications, optimization, and future directions - a review.

Cacao bean shell (CBS) has garnered increasing attention in recent years due to its functional properties, which closely resemble those of cacao beans, the primary ingredient in chocolate production, offering potential health benefits. However, despite its recognition and promising applications as a functional ingredient, research on its optimization for food formulations remains limited. While studies have highlighted its rich polyphenol content, methylxanthine composition, and antioxidant properties, there is a lack of sufficient data on the application of Response Surface Methodology (RSM) to optimize the extraction and incorporation of these compounds into dough-based products.

Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients.

Product development must be continuously done by the chocolate industry to face a high level of competitiveness in the market industry. This study investigates the effect of powdered sappan wood and butterfly pea flower incorporation in milk and white chocolate compounds. Four concentrations of each additional ingredient were used (0, 5, 10 and 15%).

Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo ( L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder.

Due to its nutritional quality and palatability, chocolate milk beverages are gaining popularity globally. Alkalized cocoa powder is mostly used in its production since it provides for more intense color and dispersibility, but it has a negative effect on the phytochemical content of cocoa powder. Studies have suggested that water buffalo milk is superior to other milk due to its higher protein content and superior emulsion properties.

Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink.

Sedimentation of particles in cocoa drink is a technological challenge for the food industry. This study investigates the effect of different stabilizers (alginate, xanthan gum or carrageenan) on the suspension stability of cinnamon-cocoa drink made from 2 types of cocoa powder (natural or alkalized). Rheological and microstructural properties determination was used to examine the stabilization effect mechanism.

Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate.

This study aims at determining the potentials of cinnamon (Cinnamomun burmannii) extracts to improve the health-promoting properties of white chocolate. LC-HRMS analysis was employed to obtain information regarding the phytochemical content while the phosphomolybdenum, FRAP and DPPH assays were used to determine antioxidant activity of cinnamon extract. Furthermore, the cinnamon extract was loaded into nanoparticles before adding it to white chocolate.

Antioxidant activity and quality attributes of white chocolate incorporated with Blume essential oil.

White chocolate is often considered as an unhealthy product with low phenolic content and antioxidant activity since it does not contain cocoa liquor. In this study, investigation on the phytochemical composition of cinnamon essential oil as well as its potential use to improve the antioxidant activity of white chocolate were carried out. The effect of the essential oil incorporation on the quality attributes of white chocolate was also examined.

Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures.

Cinnamon and cocoa are known to be valuable sources of bioactive phytochemicals, mainly the polyphenols. This paper investigates the potential antioxidant activity of cinnamon and cocoa extract and the interaction of their mixtures by various in vitro tests. Moreover, the combination effect of their constituents in a binary mixture was studied.