The Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy PDF Download

Author: Elevina Pèrez Sira
Publisher:
ISBN: 9781536134568
Category : Cocoa
Languages : en
Pages : 0

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Book Description
This book compiles technical, chemical and nutritional information in regards to the main species of the Theobroma genus, T. cacao and T. grandiflorum. The use of Theobroma cacao processing residues (pod and bean husks) as organic fertilizers, ingredients for animal feeding, sources of enzymes, fiber, hydrocolloids, and antioxidants, industrial biosorbents, and polymers for foams to formulate culture media, such as alkalis for soap production and as phenylalanine-free ingredients are discussed. T. cacao and T. grandiflorum phytochemical composition changes during processing and its importance on consumer health is stressed in order to contribute to clarify phytochemical function, their chemical structure, and how post-harvest processing could change them. The innovative use of chocolate as a carrier of encapsulated probiotics is also discussed. The development and application of the micro-encapsulation to increase the resistance of probiotic strains in chocolate-based matrices, uses of the main probiotic strains in the production of chocolates and derivatives, research involving the incorporation of probiotics in chocolates, and related products and symbiotic chocolates and future prospects in this area are all emphsized. The correlation between the consumption of cocoa and chocolate and human health is stressed, and experimental studies that have pointed out the beneficial effects of cocoa and dark chocolate consumption are compiled and discussed. This book reports research that clearly demonstrates that cocoa components have an important antioxidant, anti-inflammatory and photo-protective role in pathologies (cognitive impairment, inflammatory bowel disease, dental health, skin photo-protection, and cancer) in which inflammation is one of the main features. Byproducts from the Theobroma genus are without a doubt one of the main ingredients in the gastronomic and food styling area. This book compiles recipes of both salty and sweet cuisine, as well as beverages prepared with ingredients from T. cacao and T. grandiflorum. The recipes are detailed with their correspondent nutritional information. This research shows that the versatility of products from Theobroma cacao and Theobroma grandiflorum are traditional, yet contemporary in a variety of beautiful and fancy dishes in gourmet cuisine.

Author: Elevina E. Pérez Sira
Publisher: Bentham Science Publishers
ISBN: 9814998079
Category : Medical
Languages : en
Pages : 272

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Book Description
Foods for Special Dietary Regimens is an overview of alimentation for people with specific medical conditions. Each of the nine featured chapters describes a recommended diet with special reference to the lifestyle or disease conditions in a specific patient group. The book covers a diverse range of patient groups that have special nutritional requirements including the elderly, athletes, vegetarians, diabetics and phenylketonurics to name a few. Diets for individuals affected by specific diseases such as celiac disease, autism, dyslipidemia, and COVID-19 are also recommended. Readers will gain a broad perspective about special dietary regimens, including information about what works and what does not for different patient groups, and potential avenues of research in this area. Key Features: - 9 chapters organized into a simple reader-friendly format - guidelines for patient groups on lifestyle - information for patient groups based on different clinically relevant diseases (including COVID-19) - information about general concepts and clinical research - references for further reading.

Author: Jean-Michel Mérillon
Publisher: Springer Nature
ISBN: 3319780301
Category : Technology & Engineering
Languages : en
Pages : 2353

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Book Description
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

Author: Bonifacia Zayas Espinal
Publisher:
ISBN: 9781536132588
Category : Cacao
Languages : en
Pages : 0

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Book Description
The Diversified Benefits of Cocoa and Chocolate begins with an analysis of Theobroma cacao L, a species that is cultivated for butter and chocolate production. This fruit is a drupe comprised of a husk, mucilage and seed, with the potential for each one of these parts to be used for different purposes. Next, a chapter is included which discusses the cocoa plant, contributing to clarifying its phytochemical function and chemical structure. The cocoa plant produces purine type alkaloids or methylxanthines, fatty acids, amines, polyamine and derivates, and polyphenols, each one of them having a specific function in the plant. A separate chapter discusses probiotics, live microorganisms; which when administered in adequate amounts confer health benefit to the host. Probiotics are available in the form of foods, drugs, and dietary supplements. The authors discuss the definition and properties of probiotics, their survival factors, as well as the potential health effect of probiotic strains. The authors go on to highlight the versatility, nutritional and culinary practices of cacao, chocolate and copulate, as well as the use of both products as elements in the sweet and savory cuisine. The authors go on to maintain that due to their versatility, byproducts prepared with Theobroma cacao and grandiflorum are traditional, contemporary in a variety of beautiful and fancy dishes in the gourmet cuisine. Couverture, powder, liquor, nibs, and butter are essential in the preparation of gourmet food. The versatility, nutritional and culinary practices of cacao, chocolate and copulate are highlighted, in addition to the use of both products as elements in the sweet and savory cuisine. Later, the different available methodologies for analysis, quantification, isolation, purification, and structure elucidation of polyphenols in cocoa and cocoa-derived products are reviewed. Taking into account that there is evidence that demonstrates that the bioactivity of flavanols is significantly influenced by their stereochemical configuration, enantioselective methods have also been included such as chiral capillary electrophoresis, micellar electrokinetic chromatography and ultra-performance liquid chromatography. The authors state that about forty million people die annually as a consequence of noncommunicable diseases accounting for approximately 70% of all death globally. Therefore, the current research concerning the benefits of dark chocolate regarding noncommunicable diseases and the associated risk factors is examined. Following this, a study carried out in the Fako division is presented. The principal objective of this work was to evaluate the floristic diversity and biomass quantity of three different categories of cocoa agro forest, and the plot or quadrate method was used to collect the floristic data. A subsequent chapter introduces chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and rheology of the final product. The potential health benefits of cocoa and dark chocolate are discussed. It is clearly demonstrated that cocoa components have an important antioxidant, anti-inflammatory and photo-protective role in pathologies, including: cognitive impairment, inflammatory bowel disease, dental health, skin photo-protection and cancer. Another study is included with the objective of exploring the potential of NIR usage for monitoring the cocoa powder and sugar mixtures composition. Based on the obtained results, NIRs analysis in combination with the PCA and the PLS has proved to be an adequate, fast and non-invasive method for the cocoa powder drink mix composition prediction. A separate study attempts to confirm the relationship between increased pollinator abundance and higher yields of cocoa pods at one locality in Costa Rica. While cocoa pollination can depend upon a diverse array of ceratopogonid midges, in this study, one species Forcipomyia youngii, dominated the samples. Research is included with the aim of assessing the proteins contents, digestibility, and amino acid profile of the milled cocoa bean husks from the roasted cocoa, and to propose it as an ingredient for PKU food formulations. The authors determine that Cocoa can be used as a raw material in products destined for special regimes, after verification of its microbiological safety. The final study examined and compared the content of total polyphenols, minerals (potassium, calcium, magnesium, iron, zinc, copper, manganese), total dietary fiber and soluble dietary fiber in in different chocolate products collected from the market.

Author: Elevina Pèrez Sira
Publisher: Nova Science Publishers
ISBN: 9781634823555
Category : Chocolate
Languages : en
Pages : 0

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Book Description
In this book, updated information on all major aspects of the harvesting and chocolate manufacture of Venezuelan cocoa are compiled and discussed. The major quality factors in chocolate processing from the post-harvest to its manufacture are studied, covering topics such as cocoa cultivation and processing, with special attention paid to bean composition, and its genotypic variations, fermentation and drying processes, and the chemical and biochemical basis of these operations; and the procedures of conching, tempering, moulding and enrobing. The microbiological and physicochemical factors that affect the safety and quality of chocolate are also compiled. The composition and importance of the triglycerides that make up cocoa butter and the physio-chemical factors associated with the crystallisation and stability of these fats in the manufacture of chocolate are evaluated. A review and discussion of the conventional perception as regards the types and composition of chocolate, comparing it to recent reports in literature which scientifically demonstrate that chocolate can be considered as a functional food, are available in this book. An assemblage of published information of the different aspects that make up the sensory quality of chocolate, basic techniques of photography and styling, and its applications in the chocolate as well as the parameters inherent in the composition, and physical properties involved in the final appearance of the chocolate is discussed. The organisation, the day to day running, production and quality control of the products made by the Venezuelan socialist enterprise "Cacao Oderí" and the activities of the chocolate School de La Alba are shown. Finally, the proximate composition and some nutritional and functional properties of cocoa by-products (pod husks and bean coats) were analysed in order to propose them for feed and food uses.

Author: Gema Nieto
Publisher: MDPI
ISBN: 3039433989
Category : Medical
Languages : en
Pages : 164

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Book Description
Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens.

Author: Sueli Rodrigues
Publisher: Academic Press
ISBN: 0128031530
Category : Technology & Engineering
Languages : en
Pages : 490

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Book Description
Exotic Fruits Reference Guide is the ultimate, most complete reference work on exotic fruits from around the world. The book focuses on exotic fruit origin, botanical aspects, cultivation and harvest, physiology and biochemistry, chemical composition and nutritional value, including phenolics and antioxidant compounds. This guide is in four-color and contains images of the fruits, in addition to their regional names and geographical locations. Harvest and post-harvest conservation, as well as the potential for industrialization, are also presented as a way of stimulating interest in consumption and large scale production. - Covers exotic fruits found all over the world, described by a team of global contributors - Provides quick and easy access to botanical information, biochemistry, fruit processing and nutritional value - Features four-color images throughout for each fruit, along with its regional name and geographical location - Serves as a useful reference for researchers, industrial practitioners and students

Author: P Paquin
Publisher: Elsevier
ISBN: 1845695569
Category : Technology & Engineering
Languages : en
Pages : 519

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Book Description
As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage.Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume.With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. - Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages - Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered - Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk

Author: Glenn Rinsky
Publisher: John Wiley & Sons
ISBN: 0470009551
Category : Cooking
Languages : en
Pages : 386

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Book Description
With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.

Author: Maria R. Kosseva
Publisher: Academic Press
ISBN: 0128010347
Category : Technology & Engineering
Languages : en
Pages : 758

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Book Description
Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. - Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties - Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits - Explores options for reducing post-harvest losses, which are especially high in developing countries - Stimulates research and development efforts in non-grape wines