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Chocolate Analysis


Published on Dec 13, 2018

Abstract

Chocolates have become one of the most popular flavours in the world of today. They form the basics ingredient in very many pastries and cake. Chocolates can alsobe used as hot and Cold Beverages. Each manufacture combines secret formulas of the different varieties of the coca sweets to develop exclusive chocolates and try to make the exotic teat. Gifts of chocolates moulded to different shapes has become traditional on certain festivals and occasions.

Chocolates are made from the seeds of COCOAtrees. Spanish mythology consider these trees were grown in the garden of the PARADISE and believed that the chocolates drink was Divine. The cocoa trees is a tropical plant, sometimes living and producing for more than 200 years. Chocolates are made from the seeds of these trees. There are many varieties cultivated today and this farming is highly profitable.

Chocolates is a highly commercialised and money making programme. In the modern factories tons of bitter cocoa beans are turned into one of the world’sfavourite’s confectionary. Today chocolates are made available to us much guarded secret formula involving varying seeds,different ingredients, combinations of fermentation-roasting timings-temperatureetc. Flavours such as mint, coffee, orange, strawberryetc. are some of the add ones. Also today the chocolates can contain ingredients as peanut, different types of walnuts, dry fruits, caramels, crisped rice etc.

Usually the chocolates can be categorized into one the following group.

1. Bitter

2. Bitter sweets

3. Unsweetened

4. Dark sweetened

5. Milk chocolates

6. Cocoa powder

7. Cocoa sauce/syrup

Varieties

There are three basic varieties of coca.criolo which has the best but the mildest powder forester which is hardier plant and trinitario which is anatural hybrid of the two mentioned already. Trinitario combines both flavour and hardness. More hybrids are being developed worldwide to improve the quality of the bean,the yield increase and also resist to disease.

Manufacture

Pod pickers using long handled knives cut the ripe pods which grow on the both branches of the coca trees. The pulp and beans are stalked into piles or boxes of largetrays. They are covered with banana leaves and left for fermentation over next 7 days.

Fermentation happens in a temperature of 120 degree F and hence the beans begin to develop the characteristic colour and aroma. After 7 days fermentation beans are transferred to be dried either in the sunlight or artificially lightened rooms. The ultimate brown colours of the beans indicate that they are finished for being processed.
Now the good beans are collected for shippingimmediately to various manufactures to avoid any damages by heat or moisture.

History

The story of the chocolates span more than 2000 years .chocolates were first drunk rather than being eaten. Though started in the tropical rainforest of central and South America were cocoa was first grown, the tales of chocolate cultivation now circles the world.

The earliest usage of chocolates dates back before Olmec. The oldest known cultivation and usage of cocoa was in Puerto Escondido Honduras as the history data between 1100 BC and 1400 BC.

Chocolates And Health

The health effect of chocolates refer to the possible beneficial or detrimental, physiological effects of eating chocolates mainly for pleasure. For example, cocoa and chocolates may support cardiovascular health. Other effects under preliminary research includes reduce risk of cancer, coughing and heart disease .

One interpretation on the potential health effect of dietary chocolates are may be lower blood pressure improved vascular function and energetic metabolism, and reduced platelets and aggregation and adhesion.

Unconstrained consumption of large quantity of any energy-rich food, such as chocolates, without a corresponding increase in activity, increases the risk obesity. Raw chocolates is high in cocoa butter, a fat removed during chocolate refining, then added back in varying proportions during manufacturing. Manufactures may add other fats, sugar and powder milk as well.

 Good effects

Chocolate may be mild stimulant to humans cocoa has antioxidant activity. Antioxidants helps to free your body of free radicals which cause oxidative damage to the cell. Small but regular amounts of dark chocolates are associated with lower risk of heart attack. Dark chocolates contain THEOBROMINE,which has been shown to harden tooth enamel. Cocoa percent of at least 74%, significantly improves the blood flow which were tested on smokers. Some studies has also observed a modest reduction in the blood pressure and flow mediated dilation after consuming dark chocolates daily. Eating dark chocolates may also prevent arteriosclerosis (Harding of the arteritis ). Thus the best type ofchocolates that is benefit for you is dark chocolates.

 Bad effects

While chocolateshave many good effects on consuming, it also has many negative side effects. It contains too many bad ingredients including, milk fats and saturated fats caffeine, oxalates and stearic acid. And while sugar may give energy, too much of it can cause tooth decay and gum disease if eating without regular and proper teeth brushing.

Sugar plays a harmful role in tooth decay by providing bacteria in your mouth with energy. Bacteria begin to multiply faster,and plague begins to grow in size and thickness on your teeth. Bacteria can also use sugar as a glue to cling to your teeth, making it difficult to get rid of just a tooth brush. Dark chocolates contain a higher amount of caffeine than milk chocolates and this can affect your health. Too much caffeine lead to hypertension anxiety dehydration and inability to concentrate.

Aim

To find out the presence of

 Proteins

 Fats

 Sugars

 Calcium

 Iron

 Magnesium

 Nickel

Material Required

1. Sodium hydroxide (NaOH)

2. Copper sulphate (CuSO4)

3. Moliscli’s Reagent C10H7OH)

4. Fehling’s Solution A & B

5. Sulphuric acid (H2SO4)

6. Tollen’s Reagent

7. Ammonium Chloride (NH4Cl)

8. Ammonium Hydroxide (NH4OH)

9. Sodium Phosphate (Na3PO4)

Procedure For Analysis

Organic testsand Inorganic tests done to find the presents of the different in chocolates. Tests for identification of Calcium and Magnesium (Good Substances) and also tests for identification of Lead and Nickel (Poisonous Substances) were also done.

Chocolate Analysis

Result

All samples studied showed that they contain PROTEIN.

(darkchocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar)

test for fat

Result

All samples studied showed that they containFAT.(Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar)

test for sugar

Result

All samples studied showed that they contain REDUCING SUGAR.(Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar)

test for calcium

Result

All samples studied showed that they contain CALCIUM.(Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar)

test for iron

Result

All samples studied showed that they do not contain IRON. (Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar)

test for magnesium

Result

All samples studied showed that they do not contain MAGNESIUM. (Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar).

test for nickel

Result

All samples studied showed that they do not contain NICKEL (Dark chocolate…..chocolate cream…. Milky bar…... milk chocolate bar….. Cadburys bar).

Conclusion

Chocolate Analysis

References:

 www.foodhealthinnovation.com

 www.todaysdietition.com

 www.teagasc.ie/research.com





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