The Diversified Benefits of Cocoa and Chocolate

$130.00

Bonifacia Zayas Espinal (Editor)

Series: Food Science and Technology
BISAC: TEC012000

The Diversified Benefits of Cocoa and Chocolate presents the different available methodologies for analysis, quantification, isolation, purification, and structure elucidation of polyphenols in cocoa and cocoa-derived products are reviewed. The current research concerning the benefits of dark chocolate regarding noncommunicable diseases and the associated risk factors is also examined. Following this, the authors introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and rheology of the final product. Another study is included with the objective of exploring the potential of NIR usage for monitoring the cocoa powder and sugar mixtures composition.  The authors determined that Cocoa can be used as a raw material in products destined for special regimes, after verification of its microbiological safety. The final study examined and compared the content of total polyphenols, minerals (potassium, calcium, magnesium, iron, zinc, copper, manganese), total dietary fiber and soluble dietary fiber in different chocolate products.

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Table of Contents

Chapter 1. Analytical Methodologies for the Assessment of Polyphenols in Cocoa and Cocoa Products
(Lucía Molina-García, Eulogio José Llorent-Martínez, and María Luisa Fernández-de Córdova, Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Jaén, Spain)

Chapter 2. Dark Chocolate Intake and Noncommunicable Diseases
(Abbe Maleyki Mhd Jalil, School of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin (UniSZA), Kampus Gong Badak, Kuala Nerus, Terengganu, Malaysia)

Chapter 3. Chocolate as a Carrier for Cocoa’s Functional Ingredients
(Maja Bulatoviæ, Danica Zariæ, Marica Rakin, Tanja Kruniæ, Ivana Lonèareviæ, and Biljana Pajin, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia, and others)

Chapter 4. Cocoa Powder Drink Mix: The Application of a Non-Invasive NIR Spectroscopy Technique for the Fast In-Line Determination of Mixture Composition
(Maja Benkoviæ, Davor Valinger, Tamara Jurina, Ana Jurinjak Tušek, and Jasenka Gajdoš Kljusuriæ, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia)

Chapter 5. A Technique to Increase Cocoa Pod Production by Enhancing Insect Pollination: Implications for Different Environments
(Allen M. Young and J. Robert Hunter, Department of Invertebrate Zoology, Milwaukee Public Museum, Milwaukee, WI, USA)

Chapter 6. Analysing the Dependence between Cocoa Solids in Chocolate and the Content of Polyphenols, Minerals and Dietary Fiber
(Ivana Lonèareviæ, Biljana Pajin, Aleksandra Torbica, Vesna Tumbas Šaponjac, Jovana Petroviæ, and Danica Zariæ, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia, and others)

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