As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma a key feature. Chemical by itself, however, only provides half the picture, as final consumer’s perception cannot be compared to that Gas Chromatography-Mass Spectrometry (GC-MS) port, but rather panel test assessment. The aim present study was evaluation combined ...

Dark chocolate can be used as an alternative to overcome pain during menstruation time because it contains many benefits in the health sector. This study aimed determine effect of giving dark on reducing dysmenorrhea menstrual female employees Cabangbungin General Hospital, Bekasi Regency, 2023. was experimental 32 research subjects. Data analysis carried out univariate and bivariate using SPSS...

Dark chocolate and other cocoa products are popular in the population as a whole, but their overall health benefit remains controversial. Observations from the Kuna Indian population have shown an impressive cardiovascular health benefit from cocoa. For various reasons, this benefit has not been as robust as in other populations. Additionally, several mechanisms have been proposed that might co...

possibility of replacing whole soy flour for chocolate fat in chocolate production and its impact on textural, rheological and sensory properties of low fat chocolate was explored. for doing this, whole soy flour in 5 levels (0, 2,4,6,8 percent) and two refining times (105 and 135 minutes) was employed. results indicated that longer refining time gave rise to reduction in particles size and inc...

The impact of microwave roasting cocoa beans on the aroma and phytochemical profile dark chocolates (70% cocoa) was studied. Three produced from roasted (450 W–55 min, 600 W–35 900 W–20 min) were compared with a chocolate convectively (130 °C–30 min). Aroma analysis via HS-SPME-GC-MS indicated that resulted in distinctive profile, to beans. Increased power input seems main inducer elevated leve...