Preparation of Hand-Made Chocolates and the Nutritional Composition of its Ingredients

Author: Fr. T. Amala Arockia Raj S.J., M. Muniya Naik, M. Rama Mohan, P. Ramesh Kumar, P.Venkata Vishwa Prasad, K. Chandra Mohan, R. Reddemma, D.Veera Nagendra Kumar, G. V i n a y C V S and V. Uday Kiran

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Abstract

Chocolate is an incredibly stable substance that, under normal circumstances, will last forever. The physical-chemical characteristics of chocolate made from native cocoa beans were compared to those of commercial chocolate, and the physical-chemical characteristics of cocoa beans were investigated after fermentation, drying, roasting and grinding. We looked at the sample nibs' moisture, ash, fat, fiber, protein and tannin content. India's chocolate sector has made significant progress. India is home to numerous cocoa producers that provide a wide range of industrial and domestically produced chocolate-based goods. For the purpose of producing chocolate, cocoa beans are used to make cocoa powder and its byproducts. Therefore, their disposal could cause problems with the environment and the economy. For novel and useful dishes, cocoa powder may be a valuable component or additive. In the context of a circular economy, the value-adding of food byproducts is more important. A source of fiber (around 50% w/w), proteins, minerals, vitamins, and a wide variety of polyphenols., cocoa beans are also a possible supply. The purpose of this review is to examine the chemical and nutritive makeup of cocoa bean powder used in the production of chocolates and to re-evaluate the numerous uses that have been suggested in order to maximize the value of this byproduct for use in food, livestock feed, industrial applications, as well as critical care medicine. Studies reporting the bio-functional potential of cocoa powder for human health, such as antibacterial, antiviral, anti-carcinogenic, anti-diabetic, or neuroprotective activity, benefits for the cardiovascular system, or an anti-inflammatory capability, will receive particular attention.

Keywords

Chocolates, Cocoa by-product, Human health bioactivity, Flavonoids

Conclusion

Even though a finished chocolate product that was glossy, firm and polished was obtained, it appeared rough. This result suggested that additional research has to be done to obtain the smoothness of chocolate by reducing the particle size of cocoa powder using a set of rollers (contemporary refiners). High quality chocolates with 90% of the particles smaller than 20 micrometers can be produced by modern refiners.

References

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How to cite this article

Fr. T. Amala Arockia Raj S.J., M. Muniya Naik, M. Rama Mohan, P. Ramesh Kumar, P.Venkata Vishwa Prasad, K. Chandra Mohan, R. Reddemma, D.Veera Nagendra Kumar, G. V i n a y C V S and V. Uday Kiran (2023). Preparation of Hand-Made Chocolates and the Nutritional Composition of its Ingredients. Biological Forum – An International Journal, 15(1): 64-68.