Kakao, Çikolata Ve Çikolatalı Ürünler Bilimi ve Teknolojisi Kitabı
426,36 TL
Category
Brand
Smart Code
701.500.91
Price
426,36 TL + VAT
Transfer
417,83 TL
(% 2,00 remittance discount)
* With installments starting from 167,70 TL !!
Book Name: Cocoa, Chocolate and Chocolate Products Science and Technology Book
Author : Assoc. Dr. Özlem Tokuşoğlu
Publisher: Sidas Media
Page : 232
Publication Date: 2015
Part 1:
About Cocoa Fruit and A Look at the History of Chocolate
1. Introduction 1 1.2.Cocoa Fruit 2 1.3. Cocoa Harvest and Cocoa Types
4 1.4.Historical Development of Chocolate; Olmecs, Mayans, Aztecs and Cocoa
6 1.5. Discovery of Cocoa Beans by the Spanish
8 1.6. Spread of Cocoa to Europe, Becoming a Trade and Export Product
9 1.7. First Commercial Chocolates 11 1.8. Resume of Chocolate in Turkey 16 1.9. Sources 17
Part 2:
Cocoa Processing Technology, Industrial Cocoa Production
2.1. Introduction, From Cocoa Beans to Chocolate 19
2.1.1. Post-Harvest Processes of Cocoa Beans
19 2.2. Fermentation of Cocoa Beans
21 2.2.1. The Importance of Fermentation in Cocoa Beans
26 2.3. Biochemical Changes in Cocoa Beans After Fermentation
27 2.4. Drying of Cocoa Beans After Fermentation
31 2.4.1. The Importance of Sun Drying, Outdoor Heating or Solar Drying of Fermented Cocoa Beans
32 2.5. Roasting Fermented, Dried Cocoa Beans
35 2.5.1. Changes Occurring During the Roasting Process of Cocoa Beans
36 2.5.2. Characteristics of Roasted Cocoa Beans
39 2.6. Grinding Cocoa Beans After Roasting
39 2.7. Cocoa Mass Obtained by Grinding Cocoa Beans (Chocolate Liqueur)
40 2.8.Resources 41
Chapter 3:
Chocolate Production Technology, Industrial Chocolate Obtaining, Chocolate Composition and Chocolate Types:
3.1. World Cocoa Production
43 3.2. From Cocoa Mass (Cocoa Liquor) to Chocolate Production
44 3.3. Production of Cocoa and Cocoa Products after Obtaining Chocolate Liqueur from Roasted Cocoa Beans
46 3.3.1. Cleaning, Crushing and Blending
46 3.3.2. Decontamination
46 3.3.3. Alkalization Process
46 3.3.4. roasting
47 3.3.5. Grinding the Kernels, Obtaining Liqueur and Roasting the Liqueur
48 3.3.6. Liquor Compression Process
48 3.3.7. Crushing (Crushing) of Molds
49 3.3.8. Cocoa Powder Production
49 3.3.9. Conditions Required for Cocoa Beans Used in Cocoa Powder Production
49 3.3.10. Chemical Composition of Cocoa Powder
50 3.3.11 50 3.4. Chocolate Production Process After Obtaining Chocolate Liqueur from Roasted Cocoa Beans
50 3.4.1. To mix up
52 3.4.2. Purification
52 3.4.3 Conching
53 3.4.4.Topping .
54 3.5. Chocolate Composition and Chocolate Types
57 3.5.1. Chocolate Forms
59 3.5.2. Definitions for Chocolate and Chocolate Based Products
59 3.5.2.1. Dark Chocolate 60 Granules or Flakes Dark Chocolate 60 Couvertur Dark Chocolate
60 Dark Chocolate with Hazelnut Paste
60 3.5.2.2. Milk Chocolate 60 Granulated or Flake Milk Chocolate 60 Couverture Milk Chocolate 60 Milk Chocolate with Hazelnut Paste
60 3.5.2.3. White chocolate
61 3.5.2.4. Other Chocolate Types 61 Filled Chocolate 61 Praline
62 3.6. Compositions of Chocolates Calculated Based on % Dry Matter
63 3.7. Some Codex Conditions Important in the Production of Chocolates
63 3.7.1. Addition of Milk Solids and Nuts to the Final Chocolate Product
64 3.7.2. Addition of Vegetable Oil to the Final Chocolate Product
64 3.7.3. Addition of Fillers or Other Seasoning Substances to the Final Chocolate Product
65 3.8.Resources 65
Chapter 4:
Bioactive Components in Cocoa and Chocolate: Profile of Antioxidant Polyphenols and Methylxanthines
4.1. Polyphenols as Bioactive Compounds in Cocoa and Chocolate
67. 4.2. Antioxidant Bioactive Flavonoids and Their Chemical Structures in Cocoa and Chocolate
71 4.2.1. Flavanols (Catechins)
71 4.2.2. Other Flavonoids
77 Flavonols 77 Flavones
80 Flavanones
81 Anthocyanins
82 Analog Flavonoids-Chlovamides
84 4.3. Antioxidant Bioactive Phenolic Acids and Their Chemical Structures in Cocoa and Chocolate
85 4.4. The Most Important Phenolics of Cocoa and Chocolate: Procyanidins
88 4.5. Resveratrol and Piceid in Cocoa and Chocolate
93 4.5.1. About Resveratrol
93 4.5.2. Resveratrol and Piceid Levels in Cocoa and Chocolate
94 4.6. Methylxanthines as Bioactive Compounds in Cocoa and Chocolate
98 4.7. Resources 101
Episode 5:
Cocoa and Chocolate and Health
105 5.2. Endothelial Function, Blood Pressure,
Effects on the Cardiovascular System
108 5.3. Effects on Insulin Sensitivity and Cancer
109 5.4. Effects on Platelet Activation
110 5.5. Effects on Brain Health
111 5.6. Individual Health Effects of Cocoa and Chocolate Phenolics
112 5.7. Antioxidant Activity in Chocolate
115 5.8.Absorption of Chocolate Phenolics and Chocolate Consumption Strategy
118 5.9.Health Effect and Bioavailability of Chocolate Methylxanthines (Theobromine, Caffeine)
119 5.10. Cocoa, Chocolate and Aphrodisiac Properties
120 5.11. Sources 122
Chapter 6
Cocoa, Chocolate and Quality
6.2. Rheological Quality Characteristics in Chocolate
128 6.2.1. Permanent Phase Characteristics During Hardening/Thermal Conditioning, Lipid Crystallization and Chocolate Production
128 6.2.2. Particle Size Distribution in Chocolate
131 6.2.2.1. Optimization of Particle Size Distribution in Chocolate
132 6.2.2. Chocolate Consistency
134 6.2.3. The Role of Fats on Rheological and Textural Quality in Chocolate
134 6.2.4. The Role of Sugar on Rheological and Textural Quality in Chocolate
136 6.2.5. The Role of Milk and Other Dairy Product Ingredients on Rheological and Textural Quality in Chocolate
137 6.2.6. The Role of Surfactants (Lubricants) in Chocolate Technology
139 6.3. Moisture in Chocolate and Its Effect on Chocolate Quality
141 6.4. Effect of Appearance on Quality in Chocolate
142 6.5. Effect of Texture and Consistency on Quality in Chocolate
142 6.6. Effect of Aroma/Flavor on Quality in Chocolate
144 6.6.1. The Importance of Bean Selection in Chocolate Aroma Quality
145 6.6.2. Effect of Roasting Process on Chocolate Aroma Quality
146 6.6.3. Maillard Reactions - Effect of Aldol Condensation, Polymerization and Cyclization on Chocolate Aroma Quality
148 6.6.4. Effect of Alkalization on Chocolate Aroma Quality
149 6.6.4.1. Effect of Cocoa Color and Cocoa Phenolics on Chocolate Aroma Quality by the Alkalization Process
150 6.6.4.1.1. Alkalization Process and Phenolics
151 6.7. Factors Affecting Taste Perception in Chocolate
156 6.7.1. Aroma Release in Chocolate and Perception of Sweetness in Chocolate
157 6.7.2. Dynamism of Aroma Perception in Chocolate
158 6.7.3. Retronasal Aroma Release and Detection During Chocolate Consumption
159 6.7.4. Intensity and Measurement of Aroma Release in Chocolate
161 6.8. Quality Problems in Chocolate and Shelf Life in Chocolate
162 6.9. Microbiological Quality and HACCP Strategy in Chocolate
166 6.10. Features of Quality Chocolate
171 6.11. Sensory Evaluation of Chocolate
172 6.11.1.Electronic Nose Sensor and Electronic Tongue Sensor for Sensory Evaluation of Chocolates
175 6.12. Fatty Acid Content, Trans Fatty Acid Levels as a Quality Element in Chocolate
176 6.13. Cocoa Butter Substitutes (Alternatives) Used in Chocolate as a Quality Element
181 6.14. New Product Development and Functional Chocolate
185 6.14.1. Innovative Functional Chocolate Study
188 6.14.2. Stevia Sweetener Chocolate Production as an Innovative Product…………
190 6.15. Sources 192
6.1. Cocoa Bean Selection and Quality Criteria
125 6.2. Rheological Quality Characteristics in Chocolate
128 6.2.1. Permanent Phase Characteristics During Hardening/Thermal Conditioning, Lipid Crystallization and Chocolate Production
128 6.2.2. Particle Size Distribution in Chocolate
131 6.2.2.1. Optimization of Particle Size Distribution in Chocolate
132 6.2.2. Chocolate Consistency
134 6.2.3. The Role of Fats on Rheological and Textural Quality in Chocolate
134 6.2.4. The Role of Sugar on Rheological and Textural Quality in Chocolate
136 6.2.5. The Role of Milk and Other Dairy Product Ingredients on Rheological and Textural Quality in Chocolate
137 6.2.6. The Role of Surfactants (Lubricants) in Chocolate Technology
139 6.3. Moisture in Chocolate and Its Effect on Chocolate Quality
141 6.4. Effect of Appearance on Quality in Chocolate
142 6.5. Effect of Texture and Consistency on Quality in Chocolate
142 6.6. Effect of Aroma/Flavor on Quality in Chocolate
144 6.6.1. The Importance of Bean Selection in Chocolate Aroma Quality
145 6.6.2. Effect of Roasting Process on Chocolate Aroma Quality
146 6.6.3. Maillard Reactions - Effect of Aldol Condensation, Polymerization and Cyclization on Chocolate Aroma Quality
148 6.6.4. Effect of Alkalization on Chocolate Aroma Quality
149 6.6.4.1. Effect of Cocoa Color and Cocoa Phenolics on Chocolate Aroma Quality by the Alkalization Process
150 6.6.4.1.1. Alkalization Process and Phenolics
151 6.7. Factors Affecting Taste Perception in Chocolate
156 6.7.1. Aroma Release in Chocolate and Perception of Sweetness in Chocolate
157 6.7.2. Dynamism of Aroma Perception in Chocolate
158 6.7.3. Retronasal Aroma Release and Detection During Chocolate Consumption
159 6.7.4. Intensity and Measurement of Aroma Release in Chocolate
161 6.8. Quality Problems in Chocolate and Shelf Life in Chocolate
162 6.9. Microbiological Quality and HACCP Strategy in Chocolate
166 6.10. Features of Quality Chocolate
171 6.11. Sensory Evaluation of Chocolate
172 6.11.1.Electronic Nose Sensor and Electronic Tongue Sensor for Sensory Evaluation of Chocolates
175 6.12. Fatty Acid Content, Trans Fatty Acid Levels as a Quality Element in Chocolate
176 6.13. Cocoa Butter Substitutes (Alternatives) Used in Chocolate as a Quality Element
181 6.14. New Product Development and Functional Chocolate
185 6.14.1. Innovative Functional Chocolate Study
188 6.14.2. Stevia Sweetener Chocolate Production as an Innovative Product
190 6.15. Sources 192
Be the first to review this product!