Introduction The chocolate industry is part of a multibillion dollar industry where the constant growing demand has encouraged chocolate manufactures to seek the best ingredients to satisfy the most exquisite demands (Chocosuisse 2011). Nowadays the cocoa industry has grown quickly and many companies offer a wider variety of products, where the main ingredient is this famous seed called cocoa. ...

Recently, the enrichment of chocolate has become a very interesting topic, along with management food industry by-products, such as cocoa shells. Cocoa shells could be great raw material for industry, both economical reasons (maximized utilization beans) and their functional properties (increased fiber content). In this research, we used untreated high-voltage electrical discharge (HVED)-treate...

OBJECTIVES We examined the effects of two mindfulness-based strategies on chocolate consumption amongst individuals who were trying to reduce the amount of chocolate they consumed. METHODS Participants (n = 137) were allocated to one of three conditions and employed either cognitive defusion, acceptance, or relaxation (control) techniques to help them resist chocolate over 5 days. During this...

Dark chocolate is a complex food defined by its unique flavor, taste, mouthfeel, and melting properties. The craft market new segment of the US confectionery industry that highlights cocoa bean origin making two-ingredient dark composed liquor sugar. To study impact natural variance in fat levels inherent to unblended chocolate, we made 70% cacao from reconstituted powder butter at total conten...

The objective of the present study was to evaluate children's hedonic sensitivity sugar reduction in three dairy products: vanilla milk desserts, chocolate-flavoured milk, and yoghurt. For each product, a regular sample five samples with different added-sugar content were formulated. contained commercial products available marketplace. ranged between 10.0 41.0%. A total 126 children (8–13 years...

When inhibitory control is lacking, people are more prone to indulge in high calorie food. This research examined whether training to inhibit food-related responses renders one less susceptible to temptations of high calorie food. Trait chocolate lovers were divided into three conditions: participants either consistently inhibited responding to chocolate stimuli (chocolate/no-go condition), con...