No abstract

The presented study investigates the functionality of hard and soft StOSt-rich fats in plain and hazelnut-based filled dark chocolates. Blends of cocoa butter (CB) with different StOSt-rich fats, namely Vietnamese mango fat (VMF), Indian mango fat (IMF), its stearin (IMFst) and olein fraction (IMFol) were selected for application in these chocolate products based on their phase and crystallisation behaviour. It was shown that a fat phase formulation with CB/VMF 70/30 and CB/IMFst 70/30 increased the heat resistance of dark chocolate and maintained similar chocolate quality attributes (colour, hardness, melting and flow properties) compared to the CB reference. Furthermore, these fat blends increased the fat bloom stability following oil migration, as shown by visual assessment by a trained panel, cryo-SEM imaging and oil migration monitoring by HPLC-ELSD. In addition, the fat blend CB/IMFol 90/10, suitable for chocolate applications under non-tropical conditions, was shown to retard oil migration fat bloom as well. Distinct mechanisms for the observed phenomena were proposed. Furthermore, the different steps of fat bloom development, starting from the appearance of oil blisters to the presence of crystals (∼30 μm) on the chocolate surface were captured using cryo-SEM

This study provides the quality aspects of Vietnamese (VN) dark chocolates produced by cocoa liquors exhibiting different degrees of acidity. Hereto, the impact of preconching the highly acidic cocoa liquors was investigated. Results show that three out of four VN chocolates attained comparable solid fat content at 35C, particle sizes and flow properties to a Ghanaian reference, ensuring a similar volatile release and taste perception. Principal component analysis of the aroma compounds obtained using headspace solid-phase microextraction gas chromatography mass-spectrometry clustered the chocolates into three groups: those from GH and VN liquor with intermediate acidity, those from preconched VN liquors and that from highly acidic VN liquor. A more detailed interpretation of the flavor profile revealed that VN chocolates exhibit more profound acidic, fruity and flowery aroma. Furthermore, liquor preconching positively affected chocolate flow and decreased volatile acids, however, partly removed both highly and less volatile, desired aroma compounds. PRACTICAL APPLICATIONSAs the demand and deficit for chocolate are increasing worldwide, the hunt for additional high-quality cocoa resources will bring added value for both farmers and chocolate industry. Vietnamese (VN) cocoa, as a newcomer, is recently expanding its global market potential, however, how its quality can be positioned in the world supply is not assessed yet. The results of this study could reveal the applicability of VN cocoa liquors varying in acidity for the production of highquality dark chocolates with specific aroma notes. However, the typical high acidity in Southeast Asian cocoa is regarded as detrimental flavor attribute, thus inspiring this work to study whether cocoa liquor preconching could improve the overall aroma as well as mouthfeel perception.

Pineapple (Ananas comosus) is a kind of fruit with high nutritional value. This study investigated the resistance to oxidation DPPH (2,2-Diphenyl-1picrylhydrazyl (free radical) and deionized Fe3+ of ethanol extracts from theleaves (leaves grow on stems) and crown (crown of scale leaves) of pineapples. Study of high extraction efficiency in 99,5% ethanol solvent, mixing ratio between samples with the solvent is 1 : 4, combined ultrasonic wave with a capacity of 120 Walt within 72 hours. The total polyphenol content in all treatments was high: leave sample (140,9 ± 2,86 mg GAE/g) and crown sample (204,6 ± 0,29 mg GAE/g). The results showed thatDPPH oxidation resistance and deionized Fe3+ were: crown (IC50 = 254,74 ± 1,55 mg/mL và 908,12 ± 9,35 mg/mL) higher than leaves (IC50 = 977,78 ± 30,27m mg/mL and 2156,62 ± 23,03 mg/mL). Theresearch has found that the use of waste products from pineapple peels with antioxidant capacity could be added to potential raw materials in the field of pharmaceutical production.

Research on "Current state Analysis and Influential Factors of Biotechnological Development in Aquaculture in Dong Thap Province" aims to evaluate the current situation and potential of biotechnological development in aquaculture production in order to make a scientific basis for the building of research programs and biotechnological applications in the aquaculture sector of Dong Thap province from 2016 to 2020 with a vision to 2030 by surveying 75 samples. Methodologies of descriptive statistical analysis, factor analysis, correlation analysis and regression analysis were used with SPSS software. Besides, SWOT analysis and consultancy of experts were made at three workshops. The results show that the areas of biotechnology that needed to promote applied research in the aquaculture sector were disease prevention, aquacultural technology and environmental treatment. In order to develop biotechnology, a breakthrough strategy needed to be  implemented in Dong Thap province as follows: (i) Increased investment in a number of key laboratories; (ii)  Development of "4 Houses" linkages in research,transfer and application of biotechnology; (iii) Human resources development in biotechnology. Proposed action plans: (i) Center construction, Institute of biotechnology in Cao Lanh city; (ii) Human resources training for biotechnology; (iii) Application of biotechnology in aquaculture to be implemented from 2016 to 2020 with a vision to 2030 to improve the efficiency of biotechnological application for rural and socio-economic development in Dong Thap province in the future.