scholarly journals Unsweetened Natural Cocoa Powder: A Potent Nutraceutical in Perspective

2019 ◽  
Author(s):  
Lovia Allotey-Babington ◽  
Awo Afi Kwapong ◽  
Kwame Benoit N’guessan Banga ◽  
Seth K. Amponsah ◽  
Isaac J. Asiedu-Gyekye
Keyword(s):  
Cocoa Powder

The flavan-3-ol fraction of cocoa powder suppressed changes associated with early-stage metabolic syndrome in high-fat diet-fed rats

Life Sciences ◽  
2014 ◽  
Vol 114 (1) ◽  
pp. 51-56 ◽  
Author(s):  
Naomi Osakabe ◽  
Junpei Hoshi ◽  
Naoto Kudo ◽  
Masahiro Shibata
Keyword(s):  
Metabolic Syndrome ◽  
High Fat Diet ◽  
Early Stage ◽  
High Fat ◽  
Cocoa Powder

Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes

LWT ◽  
2021 ◽  
pp. 112241
Author(s):  
Marta Puchol-Miquel ◽  
César Palomares ◽  
Isabel Fernández-Segovia ◽  
José Manuel Barat ◽  
Édgar Perez-Esteve
Keyword(s):  
Sensory Properties ◽  
Cocoa Powder ◽  
Physico Chemical

scholarly journals Profiling cocoa‐derived flavanols and their metabolites in serum, urine, liver, and intestinal contents of pigs fed flavanol‐enriched cocoa powder (LB420)

2014 ◽  
Vol 28 (S1) ◽  
Author(s):  
Saebyeol Jang ◽  
Jianghao Sun ◽  
Pei Chen ◽  
Aleksey Molokin ◽  
Sukla Lakshman ◽  
...  
Keyword(s):  
Cocoa Powder ◽  
Intestinal Contents

scholarly journals Development of khoa based roll

2019 ◽  
Author(s):  
S. Shrimanwar Megha ◽  
K. D. Chavan
Keyword(s):  
Experimental Data ◽  
Standard Method ◽  
Sensory Quality ◽  
Ph Value ◽  
Titratable Acidity ◽  
Cocoa Powder ◽  
Total Solids ◽  
Overall Acceptability ◽  
The Mean ◽  
Experimental Trials

The khoa roll samples were prepared by using of 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 and 3.5 per cent cocoa powder and @ 22% sugar. On the basis of sensory evaluation, without addition of cocoa powder (T0), addition of 2.0% cocoa powder (T1), 2.5% cocoa powder (T2) and 3.0% cocoa powder (T3) and 22% sugar level were selected for experimental trials. The experimental samples were evaluated for sensory,chemical and microbiological qualities. Experimental data was analyzed using standard method. The sensory attributes i.e. colour and appearance, body and textureflavour and overall acceptability of the khoa roll samples significantly differed (P less than 0.05) due to addition of cocoa powder. The sensory scores for colour and appearance, body and texture, flavour and overall acceptability of the product ranged from 7.58 to 8.06, 7.60 to 8.06, 7.60 to 8.20 and 7.60 to 8.20. There was significant differences (P less than 0.05) with respect to fat, protein, lactose, total solids, titratable acidity and pH of khoa roll samples due to addition of cocoa powder. The mean fat, protein, lactose, total solids, titratable acidity and pH value ranged from 21.4 to 21.84 %, 17.31 to 18.74 %, 23.43 to 23.48 %, 67.27 to 69.63, 0.62 to 0.68 % LA and 6.18 to 6.21, respectively. The SPC and YMC count ranged from 5.4 x 102cfu/g (T0) to 8.2 x 102cfu/g (T3), 2.2 x 102cfu/g (T0) to 10.6 x 102cfu/g (T3), respectively. On the basis of results of sensory quality the better quality khoa roll can be prepared by blend of 2.5 per cent cocoa powder and 22 % sugar in khoa.

Chocolate-Flavored Drink from Sweet Whey-Milk Blend Sweetened with Date Puree

1987 ◽  
Vol 50 (5) ◽  
pp. 398-400 ◽  
Author(s):  
AHMED M. HAMAD ◽  
HAMAD A. AL-KANHAL ◽  
SAMEER S. AL-SHEIKH
Keyword(s):  
Physical Properties ◽  
Cocoa Powder ◽  
Waring Blender ◽  
Normal Ranges ◽  
Whole Milk ◽  
Sweet Whey

A chocolate-flavored dairy drink sweetened with date puree was prepared by using equal parts each of sweet whey and whole milk. The blend was combined with 1.50% cocoa powder, 6% sugar (60% from date puree and 40% from table sugar), 0.05% stabilizer and 0.01% vanilla. The drink was compared with a control prepared with the same formulation except table sugar was used as a sweetener. Both products were heated to 60°C, mixed in a Waring Blender for 2 min, pasteurized at 85°C for 30 min and cooled to 4°C. Sedimentation, pH, acidity and acceptability tests were determined. The chocolate-flavored drink prepared with sweet whey-milk blend and partially sweetened with date puree appeared to be stable and highly acceptable. Chemical and physical properties of the finished product were within normal ranges.

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