Changes in cocoa properties induced by the alkalization process: A review

[EN] Alkalization, also known as "Dutching," is an optional, but very useful, step taken in the production chain of cocoa to darken its color, modify its taste, and increase natural cocoa solubility. Over the years, various attempts have been made to design new and more effective alkalization methods. Moreover, different authors have attempted to elucidate the impact of alkalization on the physicochemical, nutritional, functional, microbiological, and sensory characteristics of alkalized cocoa. The aim of this review is to provide a clear guide about not only the conditions that can be applied to alkalize cocoa, but also the reported effects of alkalization on the nutritional, functional, microbiological, and sensory characteristics of cocoa. The first part of this review describes different cocoa alkalization systems and how they can be tuned to induce specific changes in cocoa properties. 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GRAVITY: getting to the event horizon of Sgr A*

We present the second-generation VLTI instrument GRAVITY, which currently is in the preliminary design phase. GRAVITY is specifically designed to observe highly relativistic motions of matter close to the event horizon of Sgr A*, the massive black hole at center of the Milky Way. We have identified the key design features needed to achieve this goal and present the resulting instrument concept. It includes an integrated optics, 4-telescope, dual feed beam combiner operated in a cryogenic vessel; near infrared wavefront sensing adaptive optics; fringe tracking on secondary sources within the field of view of the VLTI and a novel metrology concept. Simulations show that the planned design matches the scientific needs; in particular that 10 microarcsecond astrometry is feasible for a source with a magnitude of K=15 like Sgr A*, given the availability of suitable phase reference sources.Comment: 13 pages, 11 figures, to appear in the conference proceedings of SPIE Astronomical Instrumentation, 23-28 June 2008, Marseille, Franc

Sensory Evaluation of Pralines Containing Different Honey Products

In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18–20 °C). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p < 0.01) influence on the sensorially evaluated properties of pralines

ARGOS: the laser guide star system for the LBT

ARGOS is the Laser Guide Star adaptive optics system for the Large Binocular Telescope. Aiming for a wide field adaptive optics correction, ARGOS will equip both sides of LBT with a multi laser beacon system and corresponding wavefront sensors, driving LBT's adaptive secondary mirrors. Utilizing high power pulsed green lasers the artificial beacons are generated via Rayleigh scattering in earth's atmosphere. ARGOS will project a set of three guide stars above each of LBT's mirrors in a wide constellation. The returning scattered light, sensitive particular to the turbulence close to ground, is detected in a gated wavefront sensor system. Measuring and correcting the ground layers of the optical distortions enables ARGOS to achieve a correction over a very wide field of view. Taking advantage of this wide field correction, the science that can be done with the multi object spectrographs LUCIFER will be boosted by higher spatial resolution and strongly enhanced flux for spectroscopy. Apart from the wide field correction ARGOS delivers in its ground layer mode, we foresee a diffraction limited operation with a hybrid Sodium laser Rayleigh beacon combination.12 page(s

Verfahren und Vorrichtung zum periodischen Messen der Fliessgrenze von Dispersionen sowie deren Verwendung

WO 2008011996 A2 UPAB: 20080519 NOVELTY - The method involves moistening of a measuring body (1) iterative by the fluid material at a given, constant temperature. The fluid material partly discharges for a given discharge time, which is so measured that the measuring body obtains a constant weight. The yield point is determined by a remaining residual quantity at the measuring body. The measuring body is immersed in the fluid material and is flushed by the fluid material. DETAILED DESCRIPTION - INDEPENDENT CLAIMS are also included for the following: (1) a measuring device for periodic measuring of the yield point by fluid materials (2) use of the measuring device for continuous monitoring of fluid materials in a production line. USE - Temperature grade determining method of chocolate masses (Claimed). Can also be used in measuring, yield point of fluid materials in fluid material flow. ADVANTAGE - The measuring body is moistened iterative by the fluid material at a given, constant temperature, and the yield point is determined by a remaining residual quantity at the measuring body, and hence ensures a quasi-continuous regulation of a flow limit of dispersions in an easy and reproducible manner, and further covers a wide spectrum of materials, which are capable of flowing through the measuring system

Aromabildung durch Rösten und Backen

For many confectionery or bakery products there is a special reaction of flavor development by heat treatment. Roasted flavor components arise from the heat treatment while natural precursors (sugars, amino acids, proteins) are converted. Taste and aroma are influenced by the textural conditions, too. Chocolate is a typical example of an aroma based on flavor components and on textur and melting properties

Aromabildung in Abhängigkeit von Provenienz, Fermentation und thermischer Behandlung

Cocoa flavour is influenced by the country of origin of the cocoa beans and by fermentation, drying, roasting and further processing. During fermentation the main flavour precursors are developed: free amino acids, peptides and monosaccharides. The valuable flavour grade beans contain relatively high concentrations of linealool and other terpenoids which contribute to the flowery, tea-like aroma notes. Maillard reaction starts during the drying of fermented seeds and Amadori compounds are developed. The main flavour compounds result from the thermal treatment during the industrial drying and roasting processes. The flavour quality is influenced by the water content and the roasting conditions. Further processing steps as thin-layer-treatment or conching are needed to optimize cocoa flavour and develop chocolate aroma notes. (-z-

Schokolade. Forschung an einem technologisch anspruchsvollen Genußmittel

Chocolate technology means an interesting field of research. The roasting and conching processes have been improved to gain the optimal chocolate flavor. An optimal crystallization of chocolate masses is necessary to get heat stable, glossy and well tasting products. Several control methods have been developed to measure flavor quality of cocoa and nucleation tendency of cocoa butter. Continuous common research is needed to be able to solve futural problems and topics in the fields of cocoa processing and chocolate manufacturing

Biogene Amine in Kakao und Schokoladen

Biogenic amines in foods are of increasing interest because some of these compounds are implicated in vital functions: they work as neurotransmitters and increase blood-pressure and furthermore may be related to sexual activity or migraine attacks. They are developed from amino acids by enzymatic processes and, therefore, are to be found in fermented foods and several fruits. The concentration of 2-phenylethylamine (PEA) in cocoa products was estimated: There are 0-6 ppm in cocoa beans, depending of fermentation degree, 0-1.5 ppm in chocolates and 0-2 ppm in cocoa powders. These concentrations are comparable to those in red wine, and much lower than those found in special cheeses or sausages. In cocoa powder some alkaloids were identified for the first time which arise from the reaction of PEA with aromatic aldehydes during the alkalization process

Mehr Verpackung?

Today, in many cases materials for food packaging are minimized due to ecological considerations. The traditional packaging shielded food against mechanical stress, humidity, light influence, contaminants, insect attack, microorganisms, off-flavours. Reduced packaging cannot always guarantee the full protection. Therefore using new packaging materials, the minimum shelf life dating has to be checked. Producer, trade and consumer should accept shorter dating