Food Allergy and Sensitivity Test (FAST) Results Fast Track to Wellness
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The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles
Agritech, 39 (1) 2019, 36-47 The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles N. Nurhayati1*, Francis Maria Constance Sigit Setyabudi2, Djagal Wiseso Marseno2, S. Supriyanto2 1Department of Agricultural Technology University of Muhammadiyah Mataram, Faculty of Agricultural, Jl. K. H. Ahmad Dahlan No 1 Pagesangan, Mataram, West Nusa Tenggara 83116, Indonesia 2Departement of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281, Indonesia *Email: [email protected] Submitted: February 6, 2018; Acceptance: February 9, 2019 ABSTRACT This study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicochemical properties (pH, temperature, and color), flavor, and volatile compounds were analyzed. The results showed that the longer the roasting time the higher the unfermented cocoa liquor’s temperature, °Hue, and ΔE value, but lower pH and L value. There were 126 volatile compounds obtained by various roasting time, identified as pyrazines (12), aldehydes (16), esters (1), alcohols (31), acids (15), hydrocarbons (11), ketones (19), and others (21). At 15, 20, and 25 minutes of roasting time, 69, 74, and 67 volatile compounds, respectively, were identified. Volatile compounds’ profiles were indicated to be strongly influenced by roasting time. The largest area and highest number of compounds, such as pyrazines and aldehydes, were obtained at 20 minutes, which was also the only time the esters were identified. As well as the time showed a very strong flavor described by panelists. -
Distribution of Sales of Manufacturing Plants
SALESF O MANUFACTURING PLANTS: 1929 5 amounts h ave in most instances been deducted from the h eading, however, are not representative of the the total sales figure. Only in those instances where total amount of wholesaling done by the manufacturers. the figure for contract work would have disclosed data 17. I nterplant transfers—The amounts reported for individual establishments, has this amount been under this heading represent the value of goods trans left in the sales figure. ferred from one plant of a company to another plant 15. I nventory.—The amounts reported under this of the same company, the goods so transferred being head representing greater production than sales, or used by the plant to which they were transferred as conversely, greater sales than goods produced, are so material for further processing or fabrication, as con— listed only for purposes of reconciling sales figures to tainers, or as parts of finished products. production figures, and should not be regarded as 18. S ales not distributed.—In some industries, actual inventories. certain manufacturing plants were unable to classify 16. W holesaling—In addition to the sale of goods their sales by types of customers. The total distrib— of their own manufacture, some companies buy and uted sales figures for these industries do not include sell goods not made by them. In many instances, the sales of such manufacturing plants. In such manufacturers have included the sales of such goods instances, however, the amount of sales not distributed in their total sales. The amounts reported under is shown in Table 3. -
Chocolate-Slides- V2.Pdf
Chocolate’s journey 600AD ➔ Mayans, Aztec, Incas ➔ Xocolatl ➔ Cocoa drink made of crushed beans, spices and water Chocolate’s journey 1520 - 1660 ➔ Brought to Spain, Italy, France ➔ Added sugar, but still bitter ➔ Drink for the wealthy Chocolate’s journey Early 1700’s ➔ Brought to England ➔ Milk added to the drink ➔ Chocolate houses Chocolate’s journey 1828 ➔ Van Houtens developed Dutching process to better disperse cocoa in hot water and reduce bitter flavor Chocolate’s journey 1847 ➔ First chocolate bar produced in England ➔ Joseph Fry Components of chocolate Sugar Cocoa pod Cocoa bean Cocoa nibs Cocoa Milk Genetic varieties: Criollo, Forastero, Trinitario, Nacional From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Beans separated from pods and left to ferment at 120C for ~5 days Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Beans are dried to bring down moisture content Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Beans are ground to remove shell, leaving just the nibs Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Nibs are roasted to kill micro-bacteria and remove acidic and bitter flavors Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Chocolate liquor is ground to reduce particle size to ~30um. Tempering ➔ Cocoa butter and sugar are added From bean to bar process -
Improving Livelihoods for Cocoa Farmers and Their Communities Cargill Cocoa & Chocolate Improving Livelihoods for Farmers and Their Communities Navigation
The 2015 Cargill Cocoa Promise global report Improving livelihoods for cocoa farmers and their communities Cargill Cocoa & Chocolate Improving livelihoods for farmers and their communities Navigation Navigate through our Cargill Cocoa Promise reporting by downloading individual features and articles, or download the full report. The fast read Feature articles Our performance About our Cargill Cocoa Promise reporting Improving livelihoods for farmers and Planet cocoa B01 A thriving cocoa sector for generations About this report D01 their communities to come A01 Working better together B04 C01 About the Cargill Cocoa Promise evolution A02 Want to make a living from cocoa? Working with farmer organizations and empowering them 2015 highlights A05 Then think “livelihoods” B08 C05 Improving farmer livelihoods Empowering women and supporting children B12 C11 Farmer training From cocoa bean to chocolate bar B16 C14 Does the Cargill Cocoa Promise really work Farm development C16 for farmers and their communities? B20 Improving community livelihoods C24 Cargill Cocoa & Chocolate Improving livelihoods for farmers and their communities A01 The fast read: Improving livelihoods for farmers and their communities Our ambition is to accelerate progress towards a transparent global cocoa supply chain, enable farmers and their communities to achieve better incomes and living standards, and deliver a sustainable supply of cocoa and chocolate products. Cargill Cocoa & Chocolate Improving livelihoods for farmers and their communities A02 About the Cargill Cocoa Promise evolution Our ambition really comes alive through our Cargill Cocoa Promise. This report focuses on the progress we have made this year in improving incomes and living standards, or as we call them, livelihoods, for cocoa farmers and those people living in cocoa farming communities. -
Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting
processes Article Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting Leydy Ariana Domínguez-Pérez 1, Ignacio Concepción-Brindis 1, Laura Mercedes Lagunes-Gálvez 1 , Juan Barajas-Fernández 2, Facundo Joaquín Márquez-Rocha 3 and Pedro García-Alamilla 1,* 1 División Académica de Ciencias Agropecuarias (DACA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Villahermosa-Teapa Km 25 Ra. La Huasteca. Centro, Tabasco. C.P. 86280, Mexico; [email protected] (L.A.D.-P.); [email protected] (I.C.-B.); [email protected] (L.M.L.-G.) 2 División Académica de Ingeniería y Arquitectura (DAIA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Cunduacán-Jalpa de Méndez Km 1. Col. La Esmeralda. Cunduacán, Tabasco. C.P. 86690, Mexico; [email protected] 3 Centro Regional para la Producción más Limpia, Instituto Politecnico Nacional, Tabasco Business Center, Edificio FINTAB, Carretera Reforma-Dos Bocas, Km. 17+920, Ranch. Pechucalco, 2da. sección, Cunduacán, Tabasco, C.P. 86691, Mexico; [email protected] * Correspondence: [email protected] Received: 17 September 2019; Accepted: 18 October 2019; Published: 21 October 2019 Abstract: Cocoa bean roasting allows for reactions to occur between the characteristic aroma and taste precursors that are involved in the sensory perception of chocolate and cocoa by-products. This work evaluates the moisture kinetics of cocoa beans during the roasting process by applying empirical and semi-empirical exponential models. Four roasting temperatures (100, 140, 180, and 220 ◦C) were used in a cylindrically designed toaster. Three reaction kinetics were tested (pseudo zero order, pseudo first order, and second order), along with 10 exponential models (Newton, Page, Henderson and Pabis, Logarithmic, Two-Term, Midilli, Verma, Diffusion Approximation, Silva, and Peleg). -
Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential
nutrients Review Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential Olga Rojo-Poveda 1,2,* , Letricia Barbosa-Pereira 2,3 , Giuseppe Zeppa 2,* and Caroline Stévigny 1,* 1 RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, 1050 Brussels, Belgium 2 Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy 3 Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain; [email protected] * Correspondence: [email protected] (O.R.-P.); [email protected] (G.Z.); [email protected] (C.S.) Received: 20 March 2020; Accepted: 15 April 2020; Published: 17 April 2020 Abstract: Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%-17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. -
Faded Memories
Faded Memories Life and Times of a Macedonian Villager 1 The COVER PAGE is a photograph of Lerin, the main township near the villages in which many of my family ancestors lived and regularly visited. 2 ACKNOWLEGEMENTS This publication is essentially an autobiography of the life and times of my father, John Christos Vellios, Jovan Risto Numeff. It records his recollections, the faded memories, passed down over the years, about his family ancestors and the times in which they lived. My father personally knew many of the people whom he introduces to his readers and was aware of more distant ancestors from listening to the stories passed on about them over the succeeding generations. His story therefore reinforces the integrity of oral history which has been used since ancient times, by various cultures, to recall the past in the absence of written, documentary evidence. This publication honours the memory of my father’s family ancestors and more generally acknowledges the resilience of the Macedonian people, who destined to live, seemingly forever under foreign subjugation, refused to deny their heritage in the face of intense political oppression and on-going cultural discrimination. This account of life and times of a Macedonian villager would not have been possible without the support and well-wishes of members of his family and friends whose own recollections have enriched my father’s narrative. I convey my deepest gratitude for the contributions my father’s brothers, my uncles Sam, Norm and Steve and to his nephew Phillip (dec), who so enthusiastically supported the publication of my father’s story and contributed on behalf of my father’s eldest brother Tom (dec) and his family. -
Recommended International Code of Practice
CAC/RCP 72-2013 Page 1 of 9 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF OCHRATOXIN A CONTAMINATION IN COCOA (CAC/RCP 72-2013) 1. INTRODUCTION 1. This document is intended to provide guidance for all interested parties producing and handling cocoa beans for human consumption. All cocoa beans should be prepared and handled in accordance with the General Principles of Food Hygiene1, which are relevant for all foods being prepared for human consumption. This code of practice indicates the measures that should be implemented by all persons that have the responsibility for assuring that food is safe and suitable for consumption. 2. Ochratoxin A (OTA) is a toxic fungal metabolite classified by the International Agency for Research on Cancer as a possible human carcinogen (group 2B). JECFA established a PTWI of 100 ng/kg bodyweight for OTA. OTA is produced by a few species in the genera Aspergillus and Penicillium. In cocoa beans, the studies have shown that only Aspergillus species, specifically A. carbonarius and A. niger agregate, with lower numbers of A. westerdijkiae, A. ochraceus and A. melleus are involved. OTA is produced when favourable conditions of water activity, nutrition and temperature required for growth of fungi and OTA biosynthesis are present. 3. The fruit of cocoa derived from the cocoa tree, Theobroma cacao L., is composed of pericarp, tissue that arises from the ripened ovary wall of a fruit, and the ovary. When the fruit is ripe the external tissue, also known as the pod, consisting of thick and hard organic material, could be used as compost, animal feed and a source of potash. -
Homogenization of Cocoa Beans Fermentation to Upgrade
World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering Vol:11, No:7, 2017 +RPRJHQL]DWLRQRI&RFRD%HDQV)HUPHQWDWLRQWR 8SJUDGH4XDOLW\8VLQJDQ2ULJLQDO,PSURYHG )HUPHQWHU $ND6.RIIL1¶*RUDQ<DR3KLOLSSH%DVWLGH'HQLV%UXQHDX'LE\.DGMR RSHQHG>@>@WRH[WUDFWWKHEHDQVDQGWKHLUHQYHORSLQJSXOS Abstract²&RFRD EHDQV Theobroma cocoa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
Copyrighted Material
k CHAPTER 1 History, origin and taxonomy of cocoa 1.1 Introduction Chocolate is derived from the cocoa bean, which is obtained from the fruit of the cocoa tree, Theobroma cacao (Linnaeus). The term ‘Cocoa’ is a corruption of the word ‘Cacao’ that is taken directly from Mayan and Aztec languages. It is indigenous to Central and South America and believed to have originated from the Amazon and Orinoco valleys. Cocoa (Theobroma cacao L.) is one of the most important agricultural export commodities in the world and forms the back- bone of the economies of some countries in West Africa, South America and South-East Asia. It is the leading foreign exchange earner and a great source of income for many families in most of the world’s developing countries. In Ghana, cocoa is the second highest foreign exchange earner and an estimated 1 million farmers and their families depend on it for their livelihood (Afoakwa, 2014). Currently, in 2016, cocoa is cultivated on an estimated land size of 8 million k k hectares in the tropics and secures the livelihoods of about 50 million people globally. More than 8 million of them are mainly smallholder farmers with an average farm size of just 3–4 hectares and an average family size of eight. Of these, some 1.5 million are within West Africa, the most important cocoa-growing region. Such families frequently live exclusively on cocoa farming and processing and are thus dependent mainly on cocoa for their livelihoods. Hence the eco- nomic importance of cocoa cannot be over-emphasized and the current global market value of annual cocoa crop is over $8.1 billion (World Cocoa Foundation, 2014). -
A Taste of Macedonia
A Taste of Macedonia Traditional Macedonian Recipes Macedonian Australian Welfare Association of Sydney Inc. Acknowledgments Macedonian Australian Welfare Association of Sydney Inc. (MAWA) would like to acknowledge the Macedonia FAQ (frequently asked questions) website where these recipes were compiled. MAWA would also like to thank and acknowledge “Multicultural Recipes for Every Day” published by St. George (Multicultural Day Care Program) Migrant Resource Centre. Aim Now in its second printing this Macedonian recipe book has been complied with a view to providing culturally appropriate menu options to aged care services. It was been published in the hopes that the cultural identify of Macedonian people in residential aged care and aged care services in the Sydney area is maintained and encouraged. Table of Contents Appetizers, Bread and Salad Ajvar (Relish Dip) ……………………………….………………………………… 6 Leb (Bread) …………………………………………………………………………. 7 Turshija (Jernikitz Peppers) …………………………………………………… 8 Shopska Salata (Shopska Salad) ……….…………………………………… 9 Tarator (Cucumber Yoghurt Salad) ……………………………………….. 10 Turkish Coffee (Macedonian Espresso) ……………….………………….. 11 Main Courses Tava so Oriz (Macedonian Chicken Stew) …….….……………………… 13 Kjebapchinja (Macedonian Sausages) ……………………………………… 14 Kjoftinja (Meatballs) …………………………………………………………….. 15 Musaka ………………………………………………………………………………. 16 Muchkalica from Shar Planina ……………………………………………….. 17 Pastrmajlija (Macedonian Pizza) ……………………………………………. 18 Pecheno Jagne so Zelka (Steamed Lamb with Cabbage) …………. 19 Polneti Piperki -
Preschool Curriculum Framework Vol. 2
California Preschool Curriculum Framework Volume 2 CALIFORNIA DEPARTMENT OF EDUCATION • SACRAMENTO, 2011 California � Preschool Curriculum � Framework � Volume 2 Visual and Performing Arts � Physical Development � Health � Publishing Information The California Preschool Curriculum Framework, Volume 2, was developed by the Child Development Division, California Depart- ment of Education. This publication was edited by Faye Ong and John McLean, working in cooperation with Laura Bridges, Consultant. It was designed and prepared for printing by the staff of CDE Press, with the cover and interior design created by Cheryl McDonald. It was published by the Department of Education, 1430 N Street, Sacramento, CA 95814-5901. It was distributed under the provisions of the Library Distribution Act and Government Code Section 11096. © 2011 by the California Department of Education All rights reserved ISBN 978-0-8011-1716-9 Ordering Information Copies of this publication are available for purchase from the California Department of Education. For prices and ordering information, please visit the Department Web site at http://www. cde.ca.gov/re/pn/rc or call the CDE Press Sales Office at 1-800- 995-4099. Notice The guidance in the California Preschool Curriculum Framework, Volume 2, is not binding on local educational agencies or other en- tities. Except for the statutes, regulations, and court decisions that are referenced herein, the document is exemplary, and compliance with it is not mandatory. (See Education Code Section 33308.5.) Contents � A Message from the State Superintendent Dance ....................................................... 101 � of Public Instruction ................................. v � 1.0 Notice, Respond, and Engage ........... 103 � Acknowledgments ........................................vii � 2.0 Develop Skills in Dance ..................