Development of Novel Honey- and Oat-Based Cocoa Beverages-A Comprehensive Analysis of the Impact of Drying Temperature and Mixture Composition on Physical, Chemical and Sensory Properties.

This research aimed to assess the influence of drying temperature (50, 60 and 70 °C), honey/oat flour ratio (60:40, 50:50 and 40:60) and cocoa contents (5, 6.25 and 7.5 g/100 g) on the physical (color, moisture content, bulk density, flowability (Hausner ratio, Carr index), dispersibility, solubility, and particle size), chemical (total dissolved solids, conductivity, pH, amount of sugar, color, total polyphenolic content, and antioxidant activity), and sensory properties (powder appearance, color, odor; and beverage appearance, color, odor, sweetness, bitterness, taste, texture) of a newly developed cocoa powder mixture in which honey was used as a sweetener and oat flour as a filler. Also, a further aim of this study was to optimize the composition of the mixture based on chemical, physical and sensory properties. Based on the optimization results, the highest total polyphenolic content and antioxidant activity were achieved at 70 °C with a honey/oat ratio of 50% and a cocoa content of 7.5 g. Drying temperature has a significant effect on powder odor and beverage odor, as well as on beverage bitterness, while the honey/oat flour ratio has a significant effect on color, with primarily values L* and a*. The cocoa contents mostly affect total polyphenolic content and antioxidant activity.

Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits.

Cocoa products namely cocoa powder (CP), cocoa butter (CB) and cocoa mass (CM) were selected for their utilization in soft dough biscuits. CP was blended with the refined wheat flour (WF-0, 5, 10 and 15% levels) and rheological and quality characteristics of biscuits were studied. The spread ratio decreased (10.1-8.8), density (0.49-0.52 g/cm3) and breaking strength values (1127-1369 g force) increased gradually with increase in CP. Combination of GMS and SSL at 0.25% each improved the quality of biscuits at 10% incorporation of CP. Further the biscuit fat (BF) was replaced with CB (0, 25, 50 and 75%). Later the biscuits with CM were prepared by replacing the flour (15%) and BF (0, 25, 50 and 75%). Acceptability of the CM based biscuits was better when compared to CB based biscuits. The total polyphenol content in control biscuits was 55.55 mg/100 g and was in the range between 81.98 and 102.05 mg/100 g for cocoa based biscuits. The protein content in cocoa based biscuits was marginally higher than the control biscuit. Though there was a wide variation in the fat content and different fatty acids in raw materials, interestingly, the values varied narrowly in biscuits.

Production of low-protein cocoa powder with enzyme-assisted hydrolysis.

Amino acid-related disorders are caused by a defect in the metabolic pathways of amino acid groups. These patients must follow a lifelong protein diet. The objective of this study was to produce a low-protein cocoa powder (LPP) with enzymatic hydrolysis and precipitation method. First, the solubility of cocoa powder was increased by heat and enzyme treatments (Amylase, Viscozyme, and Alcalase). Then, the protein level was decreased by isoelectric precipitation. According to the obtained results, the solubility of cocoa powder rose from 28.61% to 50.69%. Protein content decreased by almost 40% and significant reductions in the amino acid profile were also provided; the highest ones were detected in methionine (100%), lysine (73.65%), leucine (53.64%), alanine (46.17%), and isoleucine (44.73%) levels. LPP had high phenolic content (25.10 mg/g GAE) and the changes in the antioxidant activities were not significant (p > .05). Moreover, chocolate production with LPP and control powder was also carried out under laboratory conditions. Hardness (1732.52 g), moisture content (0.60%), and water activity (0.37) of chocolate samples produced with low-protein cocoa powder (LPC) were lower than those of the control sample. The Casson model well fitted to the rheological data (R 2 > .990) and chocolate samples showed elastic behavior. The removal of proteins from the cocoa was verified with Fourier transform infrared spectroscopy analyses. The melting temperatures of chocolates (31.84 and 31.54°C for control and LPC samples, respectively) did not change with the applied process. As a conclusion, it was revealed that the production of low-protein cocoa powder and chocolate is feasible for patients with amino acid disorders with this study.

Influence of process conditions of alkalization on quality of cocoa powder.

In this study, the effects of independent variables such as alkaline (NaOH) salt concentration (3.0-6.0 g/100 mL), alkalization temperature (60-90 °C), and time (20-40 min) on cocoa powder (low-fat) properties were investigated by using Central Composite Design. The physicochemical and color properties of samples, powder characteristics, volatile component profile, total polyphenol content (TPC), as well as antioxidant activity potentials using different methods (DPPH and ABTS) were determined. Significant models were identified for the effects on major alkalization indicators (L*, a*/b*, pH), as well as TPC and antioxidant activity potential (DPPH), which are the main motivators for the preference and consumption of cocoa products (p < 0.05). The established model was validated, and their predicted values were found to be very close to real results. It was determined that the alkali concentration had a more significant effect on dependent variables, especially on alkalization indicators, compared to the other independent variables. Furthermore, strong correlations were determined between TPC and antioxidant activity potential and color properties (L*, a*, b*, and a*/b*). Optimum concentration, temperature and time were found to be 5.3 %, 84 °C and 35.7 min for maximizing a*/b* value. The establishment of such models lead to optimizing process conditions of alkalization with minimum effort and labor force for obtaining cocoa powder with desired quality depending on the usage purpose.

Counts of mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic sporeforming bacteria and persistence of Bacillus cereus spores throughout cocoa powder processing chain.

Sporeforming bacteria are a concern in some food raw materials, such as cocoa powder. Samples (n = 618) were collected on two farms and at several stages during cocoa powder manufacture in three commercial processing lines to determine the impact of each stage on bacterial spore populations. Mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic, and Bacillus cereus spore populations were enumerated in all the samples. Genetic diversity in B. cereus strains (n = 110) isolated from the samples was examined by M13 sequence-based PCR typing, partial sequencing of the panC gene, and the presence/absence of ces and cspA genes. The counts of different groups of sporeforming bacteria varied amongst farms and processing lines. For example, the counts of mesophilic aerobic spore-forming (MAS) populations of cocoa bean fermentation were lower than 1 log spore/g in Farm 1 but higher than 4 log spore/g in Farm 2. B. cereus isolated from cocoa powder was also recovered from cocoa beans, nibs, and samples after roasting, refining, and pressing, which indicated that B. cereus spores persist throughout cocoa processing. Phylogenetic group IV was the most frequent (73%), along with processing. Strains from phylogenetic group III (14 %) did not show the ces gene's presence.

Effects of flavanols and procyanidins-rich cocoa consumption on metabolic syndrome: an update review (2013-2023).

Studies indicated that cocoa-based products effectively mitigate the risks associated with metabolic syndrome (MetS), however, the effect varies based on cocoa types, dosages, and study durations. This review aimed to determine the flavanol-rich cocoa consumption on MetS outcomes within the last decade (2013-2023), adhering to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. Seven randomized-controlled trials (RCTs) used cocoa-based products containing 0.3-1680 mg flavanol monomers and 3.5-1270 mg procyanidins. Cocoa-based products beneficially reduced glycemic response, blood pressure and lipid profiles. However, this review highlights little evidence pinpointing the best cocoa products type and required dosage for the observed effects. Further intervention aiming to improve MetS should justify the selection and concentration of flavanols (monomers and procyanidins). A robust study design should consider registering the trials before study commencement, consider multicenter RCT trials, and adjust for potential covariates that might "masked" the outcomes.

Increasing the functionality of sponge cakes by mint, and cocoa powder addition.

While sponge cake is one of the most well-liked cookies in the world, mint and cocoa have both been shown to be excellent sources of antioxidant compounds. Therefore, the aim of the study was to create functional sponge cakes with the addition of Dutch cocoa powder and different types of mint, with proven increased total antioxidant and polyphenol content. Additionally, made an effort to produce functional sponge cakes enhanced with cocoa powder and dried, ground mint leaves. To accomplish this, the cakes with cocoa addition were also added 1, 3, and 5% of the ground mint variety, and then the changes in their antioxidant and polyphenol content were assessed. To prove the functionality of cakes, total polyphenol content was detected by Folin-Ciocalteu, while all antioxidant content was measured by the FRAP method. The spectrophotometric analysis supported the functionality of sponge cakes and the baking losses of identified components. The total polyphenol content of baked goods ranged from 1.37 to 1.66 mg GAE/g for peppermint cakes, from 1.66 to 1.87 mg GAE/g for spearmint cakes, and from 1.20 to 1.68 mg GAE/g for strawberry mint sponge cakes. The total antioxidant content of the functional cakes changed between 1.84 and 2.82 mg AAE/g for peppermint cakes, from 1.84 to 4.00 mg AAE/g for spearmint cakes, and from 1.56 to 2.94 mg GAE/g for strawberry mint sponge cakes. The natural control samples, and control sponge cakes made without mint addition with only cocoa powder always had lower levels of polyphenols and antioxidants. All samples had baking loss (control samples had the highest in all cases), but strawberry mint samples had the least of it when it came to antioxidant content and spearmint samples had the least in the case of polyphenol content. Overall, mints and Dutch cocoa powder are appropriate for the production of functional bakery goods because they give the final product a tasty flavor and provide a significant amount of antioxidants and polyphenols despite baking.

Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder.

Due to its nutritional quality and palatability, chocolate milk beverages are gaining popularity globally. Alkalized cocoa powder is mostly used in its production since it provides for more intense color and dispersibility, but it has a negative effect on the phytochemical content of cocoa powder. Studies have suggested that water buffalo milk is superior to other milk due to its higher protein content and superior emulsion properties. As such, this study investigated the physico-chemical characteristics, sensory profile, and consumer acceptability of commercial and prototype water buffalo chocolate milk incorporated with alkalized and natural cocoa powder. Based on four buffalo chocolate milk samples, consumer acceptance was assessed by 120 consumers, which was combined with descriptive sensory data using a trained panel (n = 8) to determine drivers of liking. Compositional proximate analysis of alkalized and natural cocoa powders showed a significant difference in pH, moisture content, ash content, and fat content. Descriptive analysis showed that 8 out of 13 attributes (color, visual sandiness, cocoa and vanilla aroma, smoothness, creaminess, vanilla taste, and chocolate aftertaste) were effective discriminators of sensory attributes. Overall, buffalo chocolate milk samples were equally liked, but hedonic ratings of the individual attributes revealed that the samples were statistically different for color, viscosity (mouthfeel), and chocolate flavor. Partial least square regression (PLSR) identified chocolate flavor, viscous appearance, viscous mouthfeel, and bitter aftertaste as positive "drivers of liking". The darker color provided by alkalized cocoa powder did not increase consumer liking. The purchase intention was equal for all chocolate milk samples, whether alkalized or natural. Both cocoa powders showed comparable performance in the manufacture of buffalo chocolate milk. Using natural cocoa powder may be beneficial to local producers of cocoa powder and cocoa farmers since it is easier to produce, while it can provide a marketing advantage for dairy beverages in the global trend of going back to "organic" and "natural".

Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders.

Cocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of this work is to evaluate the nutritional composition, bioactive compounds (i.e., phenolic compounds, procyanidins and methylxanthines) and the antioxidant activity of seven different cocoas (alkalized and non-alkalized) from different origins (Peru, Venezuela, Ivory Coast, Dominican Republic, and West Africa). It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin-Ciocalteu. Methylxanthines (caffeine and theobromine) and procyanidin contents were determined by HPLC-FLD-DAD, and the antioxidant activity was assessed through DPPH, ABTS and FRAP assays. Non-alkalized cocoas showed higher phenolic and procyanidin contents and higher antioxidant activity compared to the alkalized ones. A strongly significant (p < 0.05) positive correlation between the antioxidant activity and the TPC, especially with the total procyanidin content, but not with methylxanthines was found. In conclusion, the non-alkalized cocoas, especially the one from Peru, were the best candidates in terms of bioactive compounds. The cocoa from Peru had a TPC of 57.4 ± 14.4 mg of gallic acid equivalent/g d.w., 28,575.06 ± 62.37 µg of catechin equivalents/g d.w., and 39.15 ± 2.12 mg/g of methylxanthines. Further studies should be undertaken to evaluate its effect on brain plasticity and cognitive function.

Effects of roasting on alkylpyrazin compounds and properties of cocoa powder.

The volatile flavor compounds are the most important indicators of the quality of cocoa beans, among which pyrazines are considered as the main and key groups affecting the cocoa flavor. In cocoa processing, roasting is an important stage in the technical treatment of cocoa and has a significant impact on chemical properties of cocoa and its flavor. The present study aimed to assess the impact of roasting (temperature and time) on alkyl pyrazines, as key flavor compounds, via gas chromatography-mass spectrometry. Additionally, other properties, including color, polyphenols, chemical properties, and sensory attributes of cocoa powder were investigated. The results indicated that with the change in roasting time and temperature, these properties changed significantly. The cocoa powder roasted at 140 °C for 40 min had the highest browning index value (OD460/OD525), tetramethylpyrazine to trimethylpyrazine (TMP/TrMP) ratio, and sensory evaluation score and the lowest polyphenol content compared to the other samples.

Untargeted HPLC-MS-based metabolomics approach to reveal cocoa powder adulterations.

Cocoa powder is a highly consumed product all over the world which could be substituted by cheaper raw materials resulting in food fraud. In this work, a non-targeted metabolomics approach based on the use of reversed-phase liquid chromatography coupled to high-resolution mass spectrometry was developed to carry out the characterization of cocoa powder samples adulterated, at two different levels, with carob flour, soy flour, and chicory. The sample preparation protocol and the chromatographic parameters were optimized to extract and detect the highest number of molecular features. Both non-supervised and supervised statistical methods were employed to analyze the most significant variables that gave rise to group discrimination. From the 21 and 37 significant variables analyzed in positive and negative ionization modes, respectively, a total of 20 were tentatively identified. Different families of compounds including flavonoids, fatty acids, terpenoids, lysophospholipids, and a galactolipid could be pointed out as cocoa adulteration markers.

Probabilistic health risk assessment of heavy metals (Cd, Pb, and As) in Cocoa powder (Theobroma cacao) in Tehran, Iran market.

The concentrations of toxic elements were analyzed by using Flame Atomic Absorption Spectrophotometer (FAAS). Moreover, the human health risk was estimated by Total Target Hazard Quotient (TTHQ) and Cancer Risk (CR) in Monte Carlo Simulation (MCS) technique. The mean concentrations (mg/kg) of Cd (0.08 ± 0.08), Pb (0.23 ± 0.46), and As (0.06 ± 0.04), were in a good compliance with ISO (Iranian standard organization). TTHQ for adults and children was equal to 0.009 and 0.042, respectively and also mean CR in adults and children consumers was equal to 9.73E-7 and 9.08E-7, respectively. Consequently, the concentration of toxic elements (Cd, Pb, and As) in cocoa powder did not pose any safety concerns. Moreover, probabilistic health risk assessment revealed that both adults and children were not at considerable non-carcinogenic (THQ and/or TTHQ ≤ 1) and carcinogenic risk (CR ≤ 1E-6). Even though, seeking for mitigating solutions and applying them to suppress the dangers of food containing toxic elements is a critical subject.

Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets.

A microbial characterization of cocoa powder and chocolate bars of three batches of five different brands sold in Italian markets was performed. The results showed a variable microbial population consisting of mesophilic and thermophilic spore formation in both types of products. The chocolate bars were also contaminated with molds of environmental origin. Bacillus spp. and Geobacillus spp. were found in both products. The chocolate bars were also contaminated by molds belonging to the genera Penicillium and Cladosporium. The sporogenous strains mainly originate from the raw materials, i.e., cocoa beans, as the heat treatments involved (roasting of the beans and conching of the chocolate) are not sufficient to reach commercial sterility. Furthermore, the identified spore-forming species have often been isolated from cocoa beans. The molds isolated from chocolate seem to have an origin strictly linked to the final phases of production (environment and packaging). However, the level of contaminants is limited (<2 log CFU/g); the molds do not develop in both products due to their low Aw (<0.6) and do not affect the safety of the products. However, a case of mold development in chocolate bars was observed. Among the isolated molds, only Penicillium lanosocoeruleum demonstrated a high xero-tolerance and grew under some conditions on chocolate bars. Its growth could be explained by a cocoa butter bloom accompanied by the presence of humidity originating from the bloom or acquired during packaging.

High sensitivity determination of mineral oils and olefin oligomers in cocoa powder and related packaging: Method validation and market survey.

Mineral oil saturated (MOSH) and aromatic hydrocarbons (MOAH) and related hydrocarbons of synthetic origin are both packaging and processing contaminants of health concerns. The purpose of this work was to validate a method for their rapid and high-sensitivity determination in cocoa powder, using it to monitor the presence of these contaminants in products purchased in Italy and North Macedonia. Relevant primary and secondary packaging was also analyzed. Method performance was good (average recovery 74-106 %, with RSD ≤13 %). In addition to pre-existing contamination, oligomeric polyolefin hydrocarbons (POH) from primary plastic packaging and MOSH/MOAH from recycled cardboard secondary packaging were found in many samples. Total MOSH/POH ranged from 1.2 to 69.2 mg/kg (on average 20.9 mg/kg), exceeding the German benchmark levels of 9 mg/kg in half of the samples from Italy and in all those from Northern Macedonia. Most of the samples had MOAH >0.5 mg/kg.

Effect of Cocoa Beverage and Dark Chocolate Consumption on Blood Pressure in Those with Normal and Elevated Blood Pressure: A Systematic Review and Meta-Analysis.

Cocoa is a major dietary source of polyphenols, including flavanols, which have been associated with reduced blood pressure (BP). While earlier systematic reviews and meta-analyses have shown significant effects of cocoa consumption on systolic BP, limitations include small sample sizes and study heterogeneity. Questions regarding food matrix and dose of polyphenols, flavanols, or epicatechins remain. This systematic review and meta-analysis aimed to investigate the effects of ≥2 weeks of cocoa consumption as a beverage or dark chocolate in those with normal or elevated (< or ≥130 mmHg) systolic BP measured in the fasted state or over 24-h. A systematic search conducted on PubMed and Cochrane Library databases up to 26 February 2022 yielded 31 suitable articles. Independent of baseline BP, cocoa consumption for ≥2 weeks was associated with reductions in systolic and diastolic BP (p < 0.05, all). Compared with cocoa, chocolate lowered the weighted mean of resting systolic BP (−3.94 mmHg, 95% CI [−5.71, −2.18]) more than cocoa beverage (−1.54 mmHg, 95% CI [−3.08, 0.01]). When the daily dose of flavanols was ≥900 mg or of epicatechin ≥100 mg, the effect was greater. Future, adequately powered studies are required to determine the optimal dose for a clinically significant effect.

Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics.

A total of 56 key volatile compounds present in natural and alkalized cocoa powders have been rapidly evaluated using a non-target approach using stir bar sorptive extraction gas chromatography mass spectrometry (SBSE-GC-MS) coupled to Parallel Factor Analysis 2 (PARAFAC2) automated in PARADISe. Principal component analysis (PCA) explained 80% of the variability of the concentration, in four PCs, which revealed specific groups of volatile characteristics. Partial least squares discriminant analysis (PLS-DA) helped to identify volatile compounds that were correlated to the different degrees of alkalization. Dynamics between compounds such as the acetophenone increasing and toluene and furfural decreasing in medium and strongly alkalized cocoas allowed its differentiation from natural cocoa samples. Thus, the proposed comprehensive analysis is a useful tool for understanding volatiles, e.g., for the quality control of cocoa powders with significant time and costs savings.

Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion.

Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the challenges of processing and storage conditions and the harsh gastrointestinal environment. The study aimed to overcome these challenges using two different formulations of cocoa powder as alternative encapsulants along with Na-alginate (A1 ) and Na-alginate and fructooligosaccharides (A2 ). Seven different probiotic strains were encapsulated individually using the new formulations and viabilities of these encapsulated probiotics were assessed prior to and after they were added to chocolates. The highest achieved encapsulation efficiencies were 93.40% for formulation A1 (with Lactobacillus casei) and 95.36% for formulation A2 (with Lactobacillus acidophilus La5). The encapsulated probiotics with the new formulations maintained higher viability than the recommended therapeutic level (107 colony forming unit [CFU]/g) for up to 180 and 120 days of storage at 4 and 25 °C, respectively. The tested encapsulants improved probiotics survival when subjected to thermal stress and maintained about 9.0 Logs CFU/g at 60 °C. Additionally, the viable numbers of probiotics in fortified chocolates showed higher than 7 Logs CFU/g after 90 days of storage at 25 °C. Both formulations exhibited significantly (P < 0.05) high survivability of probiotics (8.0 Logs CFU/g) during the in vitro gastrointestinal digestion. This study demonstrated that cocoa powder along with Na-alginate and FOS has the potential to be used as a probiotic encapsulating material, and chocolates could be an excellent carrier for the development of healthy probiotic chocolate products. PRACTICAL APPLICATION: The introduction of cocoa powder as an effective encapsulating agent to deliver probiotics could help the chocolate industry to develop healthy and attractive functional snacks for health-conscious consumers.

Interactions between bioactive components determine antioxidant, cytotoxic and nutrigenomic activity of cocoa powder extract.

Numerous studies have shown, rather disappointingly, that isolated bioactive phytochemicals are not as biologically effective as natural plant products. Such a discrepancy may be explained by the concept of food synergy, which was verified in this research for cocoa extract versus its major components with regard to cancer chemoprevention. The evaluation embraced the relationship between redox properties evaluated in cell-free systems with the aid of free radicals scavenging method and differential pulse voltammetry, and redox associated anticarcinogenic activities (cellular antioxidant activity, cytotoxicity, nutrigenomic activity) in human colon adenocarcinoma cell line exposed to either cocoa powder extract or artificial mixtures of cocoa bioactives at matching concentrations. In contrast to expectations, our results showed that the stepwise enrichment with antioxidants caused no gradual increase in the antioxidant activity of the model mixtures; also, these model mixtures did not reach the reducing potential of cocoa in the cell-free systems or cellular model employed. Further, the biological activities examined in colon adenocarcinoma cells did not alter in a stepwise manner that could reflect the gradual changes in composition of bioactive ingredients. In conclusion, the experiments presented here showed that the growing complexity of a mixture of phytochemicals seems to create a new redox bioactive substance rather than enrich the mixture with new activities, characteristic of the compound added. It follows that no simple, predictable relationship can be expected between the chemopreventive potential and the composition of real food items containing a complicated set of non-toxic redox active ingredients. Our observations suggest that the interactions between different bioactive compounds and food matrix components are cooperating factors determining the final bioactivity of foods.

Enumeration and Identification of Bacterial Spores in Cocoa Powders.

ABSTRACT: The presence of bacterial spores in cocoa powders is inevitable due to the cocoa bean fermentation process, during which members of the genera Bacillus and Geobacillus are typically present. Spores are a concern in heat-treated foods when they survive heat treatments and the finished product supports germination, growth, and potentially toxin production. In this study, available methods for the enumeration of total mesophilic and thermophilic spores (TMS and TTS, respectively) were evaluated, leading to the recommendation of one global method specifically for cocoa powders. The proposed method was validated during a ring test on seven selected cocoa powders and applied during routine analyses on commercial powders. The method includes dilution of cocoa powder using buffered peptone water, heating at 80°C for 10 min for TMS and TTS counts, and heating at 100°C for 30 min for a heat-resistant (HR) spore count. Tryptic soy agar is used as a recovery medium with a maximal concentration of cocoa powder of 2.5 mg/mL (to prevent growth inhibition) and a nonnutrient agar overlay to prevent swarming of bacteria. Plates are incubated for at least 72 h at 30°C for recovery of mesophilic bacteria and 55°C for thermophilic bacteria. Suitable alternatives to specific method parameters are provided. Median values of total spore concentrations are low (<400 CFU/g for TMS and <75 CFU/g for TTS), and concentrations of HR spores are very low (<5 CFU/g). Importantly, the relation between concentrations of HR spores in cocoa powder and incidence of spoilage of heat-treated beverages containing cocoa is currently unclear. In the powders included in this study, Bacillus subtilis and Bacillus licheniformis were the predominant spore-forming species identified (49 and 39%, respectively). Both species are known for high variability in spore heat resistance. The development of reliable and sensitive molecular methods is therefore required to assess the risk of spoilage caused by spores present in cocoa powders.

Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate / Composicion de acidos grasos y contenido de solidos grasos de cacao peruano para la produccion de chocolate óptimo

Using technical procedures, the fatty acid (FA) profile and solid fat content (SFC) of the Peruvian cultivar cacao beans CCN 51 and ICS 6 and the "optimal chocolate", obtained from the mixture of the first two, were determined to assess their quality. These cacao beans were found to have important nutritional values. The FA profile of the cacao beans were similar (p>0.05); however, in the FA profile, the 'optimal chocolate' had significant differences (p≤0.05) in terms of palmitic, arachidic and linolenic acid. The n6:n3 ratio for "optimal chocolate" was 12.0 ± 1.7. Cacao beans had the same SFC, and SFC was highly temperature dependent, as determined using a mathematical model for chocolate. The SFC of chocolate refers to hard cacao butter content at temperatures between 20 and 25°C, and solid fat was heat resistant from 25 to 30°C, which is considered valuable in trade chocolate production. The quality-related properties of these lipid fractions imparted nutritional and physical aspects to the optimal dark chocolate for human consumption.

La composición de ácidos grasos (CAG) y el contenido de sólidos grasos (CSG), de la fracción lipídica de los cultivares peruanos de cacao CCN 51 e ICS 6 así como del "chocolate óptimo", obtenido de las mezclas de las primeras dos, fueron determinados por técnicas analíticas para conocer su calidad. Estas variedades tuvieron valores nutricionales importantes. La CAG de los granos de cacao fueron similares, sin embargo la CAG del "Chocolate óptimo" tuvo diferencias significativas (p<0,05) para los acidos grasos palmitico, araquidico y linoleico. El ratio n6:n3 fue de 12,0 ± 1,7. El CSG de los granos de cacao fueron los mismos y tuvo una fuerte dependencia con la temperatura, también se definió un modelo matematico para el chocolate. El CSG le confiere al chocolate una consistencia dura a temperaturas de 20 a 25°C y resistentes al calor de 25 a 30°C, siendo tales propiedades una ventaja en la comercialización de chocolates. La calidad de estas fracciones lipidicas tuvieron aspectos nutricionales y fisicos en el chocolate oscuro para consumo humano.