Contamination of Salmonella in chocolate products has caused worldwide outbreaks and recalls. There is a lack of information on the impact of water activity (a_w) on the stability of Salmonella in chocolate products during storage and thermal treatments. In this research, the survival and thermal...

Chocolate is a confectionery product whose consumption has increased, particularly dark chocolate. Chocolate is produced with varying amounts of cocoa liquor (CL), cocoa butter (CB) and cocoa powder (CP). The main chocolate types are dark, milk and white. Processing steps for chocolate production...

The physical characterization of chocolate products is vital in manufacturing, and the chocolate's processing time and composition directly influence physical properties, such as rheology and melting. The objective of this study was to investigate the effects of processing time and the ingredient...

Roasting is an important unit operation for the development of characteristic chocolate aroma during manufacturing. However, there is an increase in interest in minimally processed chocolate products due to their potential positive health benefits. The odor-important compounds and sensory...

Objective: The present study aimed to examine the sensory, antioxidant, and chemical characteristics of chocolate that were enhanced with a powder derived from cactus leaves. Methods: Treatments were prepared by fortified chocolate with cactus stems powder at different levels (0%, 3%, 5%, and 7%)...

In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle...

Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting product efficiency and consumer acceptance. During production, the different...

Chocolate is a preferred food for children and adults. Micronutrient deficiencies are still prevalent worldwide. This study aims to manufacture and evaluate a type of sugar-free dark chocolate fortified with vitamins and minerals. Three types of chocolate were fortified with vitamin D3, vitamin...

This study developed a fat-reduced 3D printed chocolate by substituting cocoa butter with gum Arabic based water-in-oil emulsions. A 3D printed chocolate formulation was firstly obtained by adjusting the ratios of powder sugar, cocoa butter, and cocoa powder . The formulations with optimal 3D...

Background: Different nutrients affect brain functions. This research investigated the effects of acute, sub-chronic, and chronic consumption of sucrose and different kinds of chocolate (with various cocoa and carbohydrate percentage) as portable nutrients on anxiety, locomotor activity, food...