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Dark chocolate supplementation reduces the oxygen cost of moderate intensity cycling
Gas exchange threshold Flavanols High-intensity Time trial
2015/12/17
Dark chocolate (DC) is abundant in flavanols which have been reported to increase the bioavailability
and bioactivity of nitric oxide (NO). Increasing NO bioavailability has often demonstrated reduce...
Cocoa flavanols and cognition: regaining chocolate in old age?
Cocoa flavanol cognition regaining chocolate
2018/12/20
The relation between the human brain and food is a complex one that involves 2-way communications. On the one hand, the functional status of brain circuits determines how homeostatic, reward, and cogn...
Chocolate consumption and risk of diabetes mellitus in the Physicians’ Health Study
chocolate diabetes mellitus nutrition epidemiology risk factors
2018/12/20
Background: Previous studies reported beneficial effects of cocoa or chocolate on insulin resistance, oxidative stress, and inflammation, which are important risk factors of type 2 diabetes mellitus (...
Development and Quality Assessment of Date Chocolate Products
Development Quality Assessment Date Chocolate Products
2010/11/8
Date chocolate products were produced by processing cocoa bean into cocoa powder (fermentation, milling, alkalization, press cake to cocoa butter, grinding, sifting and cocoa powder) and Date fruit in...
Development and Quality Assessment of Date Chocolate Products
Development and Quality Date Chocolate Products
2016/5/31
Date chocolate products were produced by processing cocoa bean into cocoa powder (fermentation, milling, alkalization, press cake to cocoa butter, grinding, sifting and cocoa powder) and Date fruit in...
Trans fatty acid contents in chocolates and chocolate wafers in Turkey
trans fatty acid fatty acid composition chocolate chocolate wafer Turkey
2014/2/27
Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafer...
Effect of milk chocolate supplementation with lyophilised Lactobacillus cells on its attributes
milk chocolate properties of chocolate lyophilisate LAB
2014/2/27
Manufacturing of novel foodstuffs supplemented with live probiotic bacteria has recently been intensively investigated. The supplementation of confectionery with probiotics is troublesome since some u...
Optimization of the Formulation of Prebiotic Milk Chocolate Based on Rheological Properties
chocolate sugar substitutes simplex-lattice mixture design rheology prebiotic
2010/3/24
Rheological properties are very important parameters in the production of products with high-quality and desirable texture. So far, many attempts to produce low-calorie milk chocolate have not succeed...
Determination of Sorbitol Concentration in Diet Chocolate by High-Performance Liquid Chromatography
diet chocolate sorbitol HPLC
2009/3/20
Confectionery products are among the ever increasing group of healthy foodstuffs. In the diet chocolate mass used in this study the sucrose was replaced with sorbitol and sweetener aspartame. A new me...
Physico-Chemical and Sensorial Characteristics of Chocolate Prepared from Soymilk
Soymilk chocolate lactose free cholesterol free
2010/9/30
The demand of milk product is increasing. Among all the milk products chocolate is mostly preferred confectionary product. In the present research the beany flavour of soymilk was reduced to a greater...
Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream
ice cream chocolate milk fat
2008/3/28
Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the same amount...
