Direct β‐crystallization of different samples of cocoa butter has been investigated. The influence of the thermal history of cocoa butter on its phase behavior is defined as a memory effect. The chemical composition of cocoa butter has been related to the occurrence of the short‐term β‐memory effectvia statistical analysis of the results. We explain how this effect can be attributed mainly to stearic acid and its related triacylglycerols. The total phase behavior of cocoa butter is discussed on the basis of the results obtained from the series of three papers of which this is the last.

The purpose of this report is to improve and make higher benefits on human diet through the consumption of seeds having high nutritional values. Different combinations of amaranth, chia and quinoa seeds and precooked soybean were used to elaborate a new sweet food. Mixed seeds (flour) and soybean whit peanut, sugar or stevia, glucose, hydrogenated oil and natural essence were prepared and tasted by people of both sex and age range from 1 to 78 years old. Previously nutritional composition was analyzed in the different samples. Sweet foods samples were given to persons to evaluate the acceptance and preference of them compared with two market candies of similar composition. The association analysis was performed using t-test and Analysis of Variance (ANOVA) with Bonferroni´s multiple comparisons for quantitative variables and chi square test for qualitative variables. From all the samples having a standard protein content (more than 10% each), have a higher acceptance those composed by amaranth, chia and quinoa, including more acceptance by women. The same result was obtained respect the preference. The production for human consumption of this new sweet food would imply a better use of vegetable proteins as a complement of the diet animal proteins and improve the health preventive advantages.