this research aims to assess the physicochemical properties, image features, textural and sensory qualities of dark chocolate made using coffee silver skin as a cocoa powder replacement which was substituted for 25%, 50%, 75% and 100% of the cocoa powder (by weight) in chocolates. the results indicated that there was significant differences between the chocolates prepared using 100% coffee skin...

BACKGROUND Dark chocolate and flavanol-rich cocoa products have attracted interest as an alternative treatment option for hypertension, a known risk factor for cardiovascular disease. Previous meta-analyses concluded that cocoa-rich foods may reduce blood pressure. Recently, several additional trials have been conducted with conflicting results. Our study summarises current evidence on the effe...

The use of natural low-caloric sweeteners as sugar-substitute to formulate foods suitable for people with diabetes has increased in the last years due high incidence metabolic syndrome. Chocolate is a vehicle functional ingredients such probiotics that improve health diabetes. objective this study was evaluate physicochemical properties (texture, instrumental color, and water activity) consumer...

Cocoa and its main derivative, chocolate, are an important source of antioxidant compounds for human nutrition. Polyphenols the antioxidants present in chocolate affected by industrialisation processes cocoa beans. In this regard, effect incorporating raw during final stage refining process on capacity phenolic content dark was studied. For purpose, chocolates (70%) were made with incorporation...

Chocolate Consumption and Incidence of Hypertension To the Editor: Results from the well-conducted randomized trial by Grassi et al1 underline the positive effect of flavanols on blood pressure and endothelial function. However, this study and others2 fail to answer the important questions about the effect of cocoa consumption in a free-living population consuming standard commercial chocolate ...

BACKGROUND This manuscript describes the results of an HPLC study for the determination of the flavan-3-ol monomers, (±)-catechin and (±)-epicatechin, in cocoa and plain dark and milk chocolate products. The study was performed under the auspices of the National Confectioners Association (NCA) and involved the analysis of a series of samples by laboratories of five member companies using a comm...