List of Articles chocolate

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  1 - Investigating the Effect of Emulsifier YN and Lecithin on Qualitative Promotion the of White Chocolate
  V. Mehrabi M. Ghavami M. Gharachorloo
  Introduction: Chocolate is one of the most consumed snacks in the world. In this study the quality of white chocolate namely browning process as well as physicochemical characteristics of this product are evaluated.Materials and Methods: The effect of conventional emuls More

  Introduction: Chocolate is one of the most consumed snacks in the world. In this study the quality of white chocolate namely browning process as well as physicochemical characteristics of this product are evaluated.Materials and Methods: The effect of conventional emulsifiers such as lecithin with different intakes and emulsifier YN (ammonium phosphatides) at different concentrations were compared and evaluated in white chocolate. The samples were subjected to chemical analysis concerned with total fat content, acid insoluble ash, acidity iodine and saponification value, fatty acid composition, oxidative stability test (Rancimat) and sensory analysis according to the national standard.Results: The application of different concentrations of commercial lecithin did not have a significant effect on the qualitative characteristics of white chocolate, while the use of 0.4 and 0.5 % emulsifier YN at the time of production and 90 days after production improved the stability, quality of color and texture considerably. The yellow color index (b*) in white chocolate containing emulsifier YN was reduced significantly white the brightness index (L*) was increased favorably as compared to the control and the quality was maintained after production.Conclusion: The application of emulsifier YN improved the qualitative characteristics of white Chocolate and exhibited synergistic effect with the natural antioxidant present in the substrate and increased the oxidative stability of the product. Manuscript profile
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  2 - Evaluation of the Antioxidant Activity of Massecuit III in Pasteurized Chocolate Milk Formulation
  E. Afrasiabi M. Honarvar M. Mizani
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  3 - Evaluating the Mediating Role of Brand Image in the Formation ob Brand Equity
  Hossein Emari Ahmad Zende dell
  This study examined the underlying dimensions of brand equity in the chocolate industry. For this purpose, the researcher developed a model to identify which factors are influential in building brand equity. The second purpose was to assess the effect of brand image on More

  This study examined the underlying dimensions of brand equity in the chocolate industry. For this purpose, the researcher developed a model to identify which factors are influential in building brand equity. The second purpose was to assess the effect of brand image on mediating between brand attitudes, brand personality and brand equity. This research is an applied research and its strategy is causal. The standard questionnaire was used for collecting data. The study employed structural equation modeling to investigate the causal relationships between the dimensions of brand equity and brand equity itself. It specifically measured the way in which consumers’ perceptions of the dimensions of brand equity affected the overall brand equity evaluations. The data were collected from a sample of consumers of chocolate industry in Iran. The results of this empirical study indicate that brand image is an important component of brand equity in this industry. Moreover, the role of brand image as a mediating factor in the formation of brand equity is supported. The present research enriched brand equity building by incorporating the brand personality and brand image, as recommended by previous researchers. Moreover, creating the brand equity index particularly in the chocolate industry of Iran is novel.   Manuscript profile
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  4 - The effect of aerobic training with chocolate on aerobic power, resting blood pressure and heart rate
  Zohreh Goya Zahra Negarandeh sepideh dolati Alemeh hariri far
  10.30495/varzesh.2022.1965160.1040
  Introduction: Present study aimed to investigate the effect of aerobic training with chocolate on aerobic power, resting blood pressure and heart rate.Methods: In this quasi- experimental study 40 inactive male selected as sample and divided into four equal groups inclu More

  Introduction: Present study aimed to investigate the effect of aerobic training with chocolate on aerobic power, resting blood pressure and heart rate.Methods: In this quasi- experimental study 40 inactive male selected as sample and divided into four equal groups including 1) aerobic training, 2) chocolate, 3) aerobic training with chocolate and 4) control. During eight weeks, groups 1 and 3 ran on treadmill for three sessions per week and 30 minutes with intensity of 50 – 60 percentage of maximum heart rate in each session and groups 2 and 3 consumed 10 g chocolate daily. Before and after research period, the aerobic power (by cooper running test), resting blood pressure and heart rate were measured. One-way ANOVA, ANCOVA and paired sample t- test were used for statistical analysis of data (P≤0.05). Results: Eight weeks of aerobic training with chocolate significantly increased aerobic power (P=0.02) and decrease systolic blood pressure (P=0.001).Conclusion: It seems that aerobic training combined with chocolate consumption can improve blood pressure and aerobic power in inactive male. Manuscript profile
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  5 - The effects of Stevia (Rebaudioside) and Inulin on the Chemical and Microbial Properties of Low-Calorie Chocolate Dairy Dessert
  Amin Seyed Mahmoodzade Asiye Ahmadi Fatemeh Kiani Aliabadi
  10.30495/jfm.2022.1936696.1726
  Carbohydrates and lipids are known as the most important sources of calorie intake in food products, much attention has been paid to low-calorie and non-caloric alternatives. In this research, stevia and inulin was used as sugar and fat replacer in chocolate dairy desse More

  Carbohydrates and lipids are known as the most important sources of calorie intake in food products, much attention has been paid to low-calorie and non-caloric alternatives. In this research, stevia and inulin was used as sugar and fat replacer in chocolate dairy dessert formulation, respectively. Inorder to optimize the formula and low-calorie chocolate dairy dessert production, three factors of inulin concentration (0to 8 g/100 g), stevia concentration (0 to 0.06 g/100 g), and storage day (1 to 14 day) were evaluated using response surface methodology (RSM) with Face-Centered Central Composite. Then, the chemical characteristics including pH, acidity, fat and protein content, and microbial properties were analyzed in the chocolate dairy dessert after 1, 4, 7, 10 and 14 days’ storage. Folch method applied for fatty acids extraction and Gas Chromatography used for determination of fatty acids. The results showed that the pH value decreased with increase in inulin content. An increase in unsaturated fatty acids was observed in low calorie chocolate dairy dessert. The Highest percentage of fatty acids in chocolate dairy dessets were palmitic acid followed by oleic acid. The evaluation of Sucrose, Lactose and Glucose content with HPLC Technique showed that sucrose was the dominate sugar in the control sample but lactose had more content in low calorie desserts. Both total bacterial count and mold and yeast count, were lower than the standard range. According to the model obtained, the formulation with 5.628 g/100 g inulin, 0.032 g/100 g stevia and 5.83 g/100 g of sucrose was selected. Manuscript profile
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  6 - Microextraction and preconcentration of nickel in chocolate samples by SrFe12O19@CTAB magnetic nanoparticles and determination by electrothermal atomic absorption spectroscopy
  vahid mortazavi nik elahe kanoz Alireza Feizbakhsh Amir Abdullah Mehrdad Sharif
  10.30495/jacr.2022.689065
  Cocoa beans contain unsaturated fats and a nickel catalyst is used to hydrate the unsaturated fats. Nickel can be present in high concentrations in chocolate. In this research, dispersion solid phase extraction combined with electrothermal atomic absorption method as a More

  Cocoa beans contain unsaturated fats and a nickel catalyst is used to hydrate the unsaturated fats. Nickel can be present in high concentrations in chocolate. In this research, dispersion solid phase extraction combined with electrothermal atomic absorption method as a new method for measuring nickel in chocolate samples. First, strontium hexaferrite magnetic nanosorbents were synthesized. Then its surface was modified with acetyl trimethylammonium bromide (CTAB) surfactant and magnetic nanosorbent SrFe12O19@CTAB was prepared. The characteristics of the synthesized adsorbent were studied by thermogravimetric analysis-differential scanning calorimetric (TGA-DSC), X-ray diffraction spectroscopy (XRD), Fourier-transform infrared spectroscopy (FTIR), vibrating sample magnetometer (VSM), and field emission scanning electron microscopy (FESEM). The optimum amount of effective parameters of extraction (pH=8, adsorbent amount of 50 mg, and type of eluent solvent of 2% (v/v) methanol in nitric acid with a volume of 2 ml) were obtained. Finally, nickel was preconcentrated in real chocolate samples under optimal conditions. It was measured by electrothermal atomic absorption spectrometer. Analytical  parameters such as  linear working range of the calibration curve 1-100 µg l-1, the detection limit (LOD) 0.45 µg kg-1, the recovery values ranged from 97.8 to 100.2%, relative standard deviation of 0.22-0.68% for all samples and preconcentration factor of 50 were found. This method is a simple, fast, low-cost, effective, high sensitivity, and environmentally friendly method for measuring nickel in chocolate samples. Manuscript profile
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  7 - Rheological Properties of Chocolate Pistachio
  S. Khorasani M. H. Azizi M. Eshaghi
  10.22034/jon.2014.515694
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