Development and storage study of reduced sugar soy containing compound chocolate

Pandey, Anoop Kumar; Singh, G.

doi:10.1007/s13197-010-0136-8

Cited by 23 publications

(16 citation statements)

References 13 publications

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“…Full fat soy flour (FFSF) was used as a replacer for wholemilk powder (WMP), stevia-mannitol blend as replacer for sugar and soybean oil as replacer for cocoa butter in chocolate manufacture (Pandey and Singh, 2011). On the basis of overall acceptability scores, 40% replacement of WMP by FFSF in chocolate mix was found optimum.…”

Section: Processing Effects On Cocoa Flavormentioning

confidence: 99%

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Badrie

Bekele

Sikora

et al. 2014

Critical Reviews in Food Science and Nutrition

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The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented.

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Section: Processing Effects On Cocoa Flavormentioning

confidence: 99%

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Badrie

Bekele

Sikora

et al. 2014

Critical Reviews in Food Science and Nutrition

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“…There is a trend to develop healthy foods since the number of obese and health conscious persons are increasing day by day (Pandey and Singh 2011) and simultaneously there is increased awareness on health and nutrition among masses. As per the recent report of GAIN (Global Alliance for Improved Nutrition), India is at the third position after America and China for number of obese persons in the world (http://www.dnaindia.com/ health/report 2015).…”

Section: Introductionmentioning

confidence: 99%

Development of low fat potato chips through microwave processing

et al. 2016

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Since snacks high in fats are known to be a significant source of fat and energy intake, these have been put in high dietary restraint category. Therefore, an attempt was made to process potato chips through microwave processing without incorporation of any oil in potato chips. Microwave processing of potato chips was done using microwave power varying from 180 to 600 W using constant sample size. Among eleven different drying models, Parabolic model was found to be the best fit through nonlinear regression analysis to illustrate drying kinetics of potato chips. The structural, textural and colour attributes of microwaved potato chips were similar to commercial fried potato chips. It was found that at 600 W after 2.5-3.0 min of processing, potato chips gained the fracturability and crispiness index as that of commercial fried chips. Microwave processing was found suitable for processing of potato chips with low fat content (*3.09 vs 35.5 % in commercial preparation) and with acceptable sensory scores (C7.6 on 9.0 point on hedonic scale vs 8.0 of control preparation).

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“…Cocoa powder is essentially used in flavouring biscuits, ice cream and other dairy products, drinks and cakes and in the manufacture of coatings for confections and frozen desserts (Afoakwa et al 2007;Pandey and Singh 2011;Frost et al 2011;Rossini et al 2011). It is also used in the beverage industry, for example in the preparation of chocolate milk.…”

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confidence: 99%

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

et al. 2011

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Investigations were conducted to evaluate the effects of pod storage (as a means of pulp preconditioning) and fermentation on the chemical composition and physical characteristics of Ghanaian cocoa beans. A 4×2 full factorial design with factors as pod storage (0, 7, 14, 21 days) and cocoa treatment (fermented and unfermented) were conducted. Samples were analyzed for their chemical composition (moisture, crude fat, crude protein, ash and carbohydrate content) and mineral content using standard analytical methods. The physical qualities of the beans were analyzed for their proportions of cocoa nibs, shells and germ. Fermentation and increasing pod storage resulted in significant (P<0.05) decreases in ash (3.48-2.92%), protein (21.63-17.62%) and fat (55.21-50.40%) content of the beans while carbohydrate content increased from 15.47% to 24.93% with both treatments. As well, increasing pod storage and fermentation significantly (P<0.05) increased the copper content of the beans from while reductions in Mg and K occurred. Amongst the minerals studied, potassium was the most abundant mineral followed by magnesium, phosphorus and calcium in the fermented cocoa beans. Proportion of cocoa nibs also increased from with increasing pod storage and fermentation whiles reductions in shell content and no appreciable changes in germ proportions were noted.

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Development and storage study of reduced sugar soy containing compound chocolate

Cited by 23 publications

References 13 publications

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Development of low fat potato chips through microwave processing

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

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