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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.

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This study was done with the aims to determine: (i) the correlation between agronomic traits and yield and (ii) the direct and indirect effects of agronomic traits on salt-tolerant rice yield. The field experiment was conducted directly on moderate salinity level of EC= 6.35 dS m -1 during the 2017 winter-spring cropping season in Central Vietnam. Ten salt-tolerant rice cultivars were studied. Results showed that yields of salt-tolerant rice cultivars had a positive correlation with traits of plant height, panicles per plant, panicle weight and dry biomass, r = 0.3624*, 0.7019***, 0.4530** and 0.7837***, respectively. Total panicles per plant, panicle weight, and the number of grains per panicle directly affected rice yield with coefficients of dC = 0.5524, 0.8294 and 0.4355, respectively. Therefore, these traits should be used as good indicator traits for selecting salt-tolerant rice cultivars for the moderate salinity soil in Central Vietnam.

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