Cocoa - Wonders for Chocolate Lovers.

Prof. Dr., Jinap Selamat (2004) Cocoa - Wonders for Chocolate Lovers.

[img] PDF
14Mb

Abstract

The components of cocoa attribute to the unique of flavor, texture, color characteristics and health benefits of chocolate. Cocoa flavor is very specific; therefore it cannot be replaced by sources other than cocoa. It consists of cocoa aroma which comprises volatile compounds produced through Maillard reaction and taste, a balanced combination of bitterness, sourness and sweetness derived form non-volatile compounds, such as phenols, acids and peptides, respectively. Proper handling and processing would prevent the development of undesirable properties of cocoa such as astringency, moldy, hammy, smoky and excessive sourness. Cocoa butter contributes to the unique texture of chocolate, which gives the smoothness and glossy appearance, and melts only at body temperature. The natural color of chocolate comes only from cocoa; color of cocoa can be of different shades to reflect the uniqueness of the food it contained. Genetic and origin, fermentation, drying, roasting, alkalizations, refining and conching are the main factors which influence the flavor, texture and color of cocoa and its characteristics in chocolate. Recently, cocoa and chocolate have become the objects of increased scientific research mainly because or their phytochemical composition. Cocoa is rich in polyphenol (10 – 18%) which had anti-oxidant activities, responsible for the prevention of many diseases and possible anti-cariogenic effects. Stearic acid in cocoa butter, although saturated, is neutral with respect to blood and suppresses the effect of cholesterol. Cocoa contains phenylethylalanine, which strikes the endocrine gland to secrete hormone associated with happy feeling. Research and development initiatives in the area include flavor improvement using enzymes, detection and quantification of fats other than cocoa butter, the production of polyphenol fractions, cocoa flavor from other plant proteins, fat-free cocoa powder and heat-resistant chocolates.

Item Type:Inaugural Lecture
Corporate Creators:Universiti Putra Malaysia
ID Code:1099
Deposited By: Muizzudin Kaspol
Deposited On:01 Jun 2009 04:00
Last Modified:27 May 2013 06:52

Repository Staff Only: item control page

Document Download Statistics

This item has been downloaded for since 01 Jun 2009 04:00.

View statistics for "Cocoa - Wonders for Chocolate Lovers."


Universiti Putra Malaysia Institutional Repository

Universiti Putra Malaysia Institutional Repository is an on-line digital archive that serves as a central collection and storage of scientific information and research at the Universiti Putra Malaysia.

Currently, the collections deposited in the IR consists of Master and PhD theses, Master and PhD Project Report, Journal Articles, Journal Bulletins, Conference Papers, UPM News, Newspaper Cuttings, Patents and Inaugural Lectures.

As the policy of the university does not permit users to view thesis in full text, access is only given to the first 24 pages only.