Chocolate Science and Technology. (2016)

• Record Type: Book
• Further Information: Note: Emmanuel Ohene Afoakwa.
• Authors: Afoakwa, Emmanuel Ohene
• Contents: Preface, xix Acknowledgements, xxi About the author, xxiii 1 History, origin and taxonomy of cocoa, 1 1.1 Introduction, 1 1.2 History of cocoa, 2 1.3 Taxonomy of cocoa, 5 1.4 Morphological and varietal characteristics of cocoa, 6 1.4.1 The cocoa plant, 6 1.5 Varietal effects on cocoa bean flavour, 10 1.6 The concept of this book, 15 2 World cocoa production, processing and chocolate consumption pattern, 17 2.1 Introduction, 17 2.2 World production of cocoa, 17 2.3 Major changes in world cocoa trade, 20 2.4 Cocoa yield in producing countries, 22 2.5 World cocoa grindings trends between 2005–2006 and 2014–2015, 23 2.6 World stocks of cocoa beans, 26 2.7 International cocoa price developments, 26 2.8 Cocoa processing trends, 31 2.9 Cocoa and chocolate consumption, 33 2.9.1 Apparent cocoa consumption, 33 2.9.2 World chocolate consumption, 34 2.9.3 World consumption of chocolate products, 35 2.9.4 World consumption of premium chocolate products, 38 2.10 Fairtrade cocoa and chocolate in the modern confectionery industry, 39 2.10.1 Sustainable fairtrade cocoa production, 39 2.10.2 Future of the fairtrade cocoa and confectionery industry, 41 2.11 The organic cocoa in chocolate confectionery industry, 42 2.11.1 The global organic food industry, 42 2.11.2 The organic cocoa industry, 43 2.11.3 Consumption patterns of organic cocoa, 44 2.11.4 Certification and market for organic cocoa, 45 2.12 The changing chocolate market, 48 3 Traditional and modern cocoa cultivation practices, 49 3.1 Introduction, 49 3.2 Environmental requirements for cocoa cultivation, 51 3.2.1 Temperature, 51 3.2.2 Rainfall, 52 3.2.3 Soils and nutrition, 52 3.3 Traditional cocoa cultivation practices, 53 3.3.1 Growth and propagation, 53 3.4 Modern cocoa cultivation practices using vegetative propagation, 54 3.5 Establishment and shade, 54 3.6 Flowering and pod development, 60 3.7 Harvesting of cocoa pods, 64 3.8 Pod breaking, 67 3.9 The cocoa pod, 68 3.10 Good agricultural practices in cocoa cultivation, 69 3.10.1 Quality improvement practices, 69 3.10.2 Weed control, 71 3.10.3 Pruning, 71 4 Cocoa diseases and pests and their effects on chocolate quality, 73 4.1 Introduction, 73 4.2 Major cocoa diseases, 73 4.2.1 Cocoa swollen shoot virus disease (CSSVD), 73 4.2.2 Black pod disease, 74 4.2.3 Witches broom disease, 76 4.3 Cocoa pests, 77 4.3.1 Pod borers (capsids, cocoa thrips and mealy bugs), 77 4.4 Cocoa crop protection, 79 5 Cocoa bean composition and chocolate flavour development, 80 5.1 Introduction, 80 5.2 Bean composition and flavour precursor formation, 81 5.2.1 Physical structure and chemical composition of the cocoa bean, 81 5.2.2 Cocoa pulp: the fermentation substrate, 83 5.2.3 Polyphenols and chocolate flavour quality, 85 5.2.4 Effects of proteins and sugars on flavour precursor formation, 85 5.3 Effects of genotype on cocoa bean flavour, 87 5.4 Flavour development during post-harvest treatments of cocoa, 87 5.4.1 Changes in biochemistry of the bean during flavour precursor formation in cocoa fermentation, 87 5.4.2 Microbial succession and enzymatic activities during flavour precursor generation in cocoa fermentation, 90 5.4.3 Drying, 94 5.5 Conclusion, 98 6 Cocoa processing technology, 102 6.1 Introduction, 102 6.2 Bean selection and quality criteria, 102 6.2.1 Free fatty acid, 103 6.3 Cocoa quality, grading and storage, 106 6.4 Selection of bean blends and chocolate flavour quality, 107 6.5 Steps in cocoa processing, 108 6.5.1 Cleaning, breaking and winnowing, 108 6.5.2 Sterilization, 109 6.5.3 Alkalization, 109 6.5.4 Roasting, 110 6.5.5 Nib grinding and liquor treatment, 111 6.5.6 Liquor pressing, 112 6.5.7 Cake grinding (kibbling), 112 6.5.8 Cocoa powder production, 112 6.5.9 Cocoa butter –chemistry, standards and quality characteristics, 112 7 Industrial chocolate manufacture – processes and factors influencing quality, 117 7.1 Introduction, 117 7.2 Chocolate manufacturing processes, 120 7.2.1 Mixing, 120 7.2.2 Refining, 121 7.2.3 Conching, 123 7.3 Tempering, lipid crystallization and continuous phase character during chocolate manufacture, 126 7.4 Casting and moulding, 130 7.5 Cooling, 130 7.6 Demoulding, 130 7.7 Wrapping/Packaging, 132 7.8 Factors influencing rheological and textural qualities in chocolate, 132 7.8.1 Particle size distribution, 132 7.8.2 The role of fats, 142 7.8.3 The role of sugar, 143 7.8.4 The role of milk and other dairy components, 144 7.8.5 The role of surfactants, 145 7.8.6 Moisture and chocolate flow behaviour, 146 7.9 Chocolate quality and defects, 146 7.9.1 Chocolate quality, 146 7.9.2 Chocolate defects, 150 7.10 Conclusion and further research, 152 8 The chemistry of flavour development during cocoa processing and chocolate manufacture, 154 8.1 Introduction, 154 8.2 Influence of bean selection on chocolate flavour quality, 154 8.3 Effect of roasting, 155 8.3.1 Maillard reactions – aldol condensation, polymerization and cyclization, 159 8.3.2 Effects of alkalization, 161 8.4 Flavour development during chocolate manufacture, 162 8.4.1 Conching, 162 8.5 Key flavour compounds in milk chocolate, 163 8.6 Key flavour compounds in dark chocolate, 163 8.7 Conclusion, 169 9 Alternative sweetening and bulking solutions in chocolate manufacture, 171 9.1 Introduction, 171 9.2 Types of sugar substitutes and their characteristics, 172 9.3 High-potency sweeteners, 173 9.3.1 Stevia rebaudioside A, 173 9.3.2 Thaumatin, 176 9.4 Bulk sweeteners, 178 9.4.1 Polyols (sugar alcohols), 178 9.4.2 Sucralose, 181 9.4.3 Tagatose, 183 9.4.4 Trehalose, 185 9.4.5 Isomultulose, 187 9.5 Low-digestible carbohydrate polymers, 188 9.5.1 Polydextrose, 189 9.5.2 Inulin and oligofructose, 191 9.5.3 Maltodextrin, 193 9.6 Laxation and low–digestible carbohydrate polymers, 193 9.7 Applicability and suitability of different sweeteners and carbohydrate polymers in chocolate processing, 194 9.8 Importance of blending different sugar substitutes, 200 10 Sensory character and flavour perception of chocolates, 202 10.1 Summary and industrial relevance, 202 10.2 Introduction, 203 10.3 Sensory perception of quality in chocolates, 204 10.3.1 Appearance, 208 10.3.2 Texture, 208 10.3.3 Taste, 209 10.3.4 Flavour and aroma, 210 10.4 Sensory assessment of chocolates, 211 10.5 Factor influencing chocolate flavour, 212 10.6 Flavour release and perception of sweetness in chocolate, 213 10.7 Dynamism of flavour perception in chocolate, 215 10.8 Retronasal flavour release and perception during chocolate consumption, 216 10.9 Measurement of flavour release and intensity in chocolates, 218 10.10 Electronic noses and tongues as online sensors for sensory assessment of chocolates, 221 10.11 Conclusion, 222 11 Nutritional and health benefits of cocoa and chocolate consumption, 223 11.1 Summary and si
• Edition: 2nd
• Publisher Details: Wiley-Blackwell
• Publication Date: 2016
• Extent: 1 online resource (536 pages)
• Subjects: 664.5
• Languages: English
• ISBNs: 9781118913772
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.