Chocolate: Cocoa Byproducts Technology, Rheology, Styling and Nutrition

Elevina Eduviges Pérez Sira (Editor)
Full Professor, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela

Series: Food Science and Technology
BISAC: TEC012000

Clear

$230.00

eBook

Digitally watermarked, DRM-free.
Immediate eBook download after purchase.

Product price
Additional options total:
Order total:

Quantity:

Details

In this book, updated information on all major aspects of the harvesting and chocolate manufacture of Venezuelan cocoa are compiled and discussed. The major quality factors in chocolate processing from the post harvest to its manufacture are studied, covering topics such as cocoa cultivation and processing, with special attention paid to bean composition, and its genotypic variations, fermentation and drying processes, and the chemical and biochemical basis of these operations; and the procedures of conching, tempering, molding and enrobing. The microbiological and physicochemical factors that affect the safety and quality of chocolate are also compiled.

The composition and importance of the triglycerides that make up cocoa butter and the physico-chemical factors associated with the crystallization and stability of these fats in the manufacture of chocolate are evaluated. A review and discussion of the conventional perception as regards the types and composition of chocolate, comparing it to recent reports in literature which scientifically demonstrate that chocolate can be considered as a functional food, are available in this book.

An assemblage of published information of the different aspects that make up the sensory quality of chocolate, basic techniques of photography and styling, and its applications in the chocolate as well as the parameters inherent in the composition, and physical properties involved in the final appearance of the chocolate is discussed. The organization, the day to day running, production and quality control of the products made by the Venezuelan socialist enterprise “Cacao Oderí” and the activities of the chocolate School de La Alba are shown. Finally, the proximate composition and some nutritional and functional properties of cocoa by-products (pod husks and bean coats) were analyzed in order to propose them for feed and food uses.
(Imprint: Nova)

Preface

Significant Quality Factors in the Chocolate Processing: Cocoa Post Harvest, and in its Manufacture
(Tomy J. Gutiérrez, Elevina E. Pérez Sira, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela, and others)

Microbiological and Physicochemical Factors that Affect the Safety and Quality of Chocolate
(Carolina E. Palomino Camargo, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela)

Fat Crystallization in Chocolate
(Clímaco O. Álvarez, Instituto Nacional de Investigaciones Agrícolas (INIA). Ministerio del Poder Popular para la Agricultura y Tierras, Tapipa, Estado Miranda, Venezuela)

Flow Properties of Chocolate
(Romel E. Guzmán, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela)

Types of Chocolate and their Nutritional Value - Chocolate as a Functional Food
(Mary del C. Larez A., Elevina E. Pérez Sira, Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Central de Venezuela. Caracas, Venezuela, and others)

Chocolate Styling
(Elevina E. Pérez Sira, Gabriel Guzmán, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela, and others)

Evaluation of the Sensory Quality of Chocolate
(Yuniesky Gonzàlez, Tomy J. Gutiérrez, Gerencia de Control de la Calidad de los Alimentos. Mercados de Alimentos, C.A. Ministerio del Poder Popular para la Alimentación (Minppal). Caracas, Venezuela, and others)

Escuela de Chocolatería de La Alba
(Cesar Liendo, Escuela de Chocolatería de la ALBA (The Alba School of Chocolate). Unidad Territorial Aragua-Ministerio de Poder Popular para la Ciencia, Tecnología e Innovación. Código Postal 2105. Municipio Mario Briceño Iragorry. Estado Aragua, Venezuela)

Bolivarian Social Production Enterprise, Cacao Oderí
(Clímaco Álvarez, María Luz Villamizar, José Perozo, Edgar Rivas, Instituto Nacional de Investigaciones Agrícolas (INIA). Ministerio del Poder Popular para la Agricultura y Tierras, Tapipa, Estado Bolivariano de Miranda, Venezuela, and others)

Proximal Composition and the Nutritional and Functional Properties of Cocoa By-Products (Pods and Husks) for their use in the Food Industry
(Elevina Pérez, Adriana Méndez, Milagro León, Glenn Hernández, Lilliam Sívoli, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela, and others)

Index

If you have any questions or comments with regards to this book, please fill out the form below. Thank you!

You have not viewed any product yet.