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Full Description
Cocoa beans contain huge sources of phytochemicals that act as both flavor agents and bioactiove compounds. Care must be taken in the processing of coccoa into chopcolate in order to maintain cocoa's natural health benefits while enhancing flavor to create the sweet treat we know and love. The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds provides an end-to-end review of different pre-processing and processing methods their effects on the nutritional, physiochemical, sensorial properties, and health benefits of the cocoa. Readers will explore the journey from cocoa beans to chocolate in depth, including recent advances in processing techniques, and the utilization of cocoa by-products for improved sustainability and waste reduction. The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds is an exciting new resource the emphasizes the untapped potential of cocoa and it's beneficial components, as well as processing techniques to retain them without sacrificing sensorial properties. Readers from academia, research, food science, and the chocloate industry will benefit from this new resource.
Contents
Section I. Science behind the chocolate
1. Cocoa- Cultivation to Harvesting
2. Cocoa- The chemistry of flavors
3. Cocoa bean extraction- Equipments and Tools
4. Fermentation of cocoa beans
5. Dryers for cocoa beans
6. Roasting - Recent Advances
7. Alkalization processing of cocoa beans
8. Recent advances of cocoa conching
9. Deshelling to Tempering: Process and Protocols
10. Factors affecting the flavour of cocoa and cocoa products
11. Development of cocoa products useful on chocolate processing
12. Chocolate: Microstructure
13. Quality and safety issues related to chocolate
14. Health benefits of cocoa and chocolate-Clinical trials and outlook
Section II. Cocoa based by-products
15. Cocoa powders: Beyond chocolate
16. Cocoa husk utilization
17. Cocoa mucilaginous- Value Addition
18. Cocoa bean shell
