The Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy.

ISBN:

9781536134575

Title:

Author:

Pérez Sira, Elevina Eduviges.

Personal Author:

Pérez Sira, Elevina Eduviges.

Physical Description:

1 online resource (337 pages)

Series:

Food Science and Technology Ser.

Contents:

Intro -- Contents -- Preface -- Chapter 1 -- The Use of Cocoa (Theobroma cacao L) for Processing Residues -- Abstract -- Introduction -- Cocoa Plant -- Cocoa Pod Husks -- Cocoa Pod Husks Uses -- Organic Fertilizers -- Ingredient for Animal Feeding -- Protein Source for Enzyme Preparation -- Source of Dietary Fiber and Viscosity Agents -- Source of Antioxidant -- Industrial Biosorbent -- Other Uses -- Cocoa Bean Husks -- Cocoa Bean Husks Uses -- Cocoa Pulp (Mucilage) -- Cocoa Pulp (Mucilage) Uses -- Use of Defective Cocoa Beans -- References -- Chapter 2 -- Cocoa Phytochemicals: Chemical Structure, Changes during Processing and Uses -- Abstract -- Introduction -- Alkaloids -- Methylxantines or Purine Type -- Pirydine Type -- Isoquinoline Type -- Fatty Acids Amide Type -- Monoamines Types -- Polyamines Types -- Polyphenols -- References -- Chapter 3 -- Incorporation of Probiotics: A New Concept for the Chocolate Industry -- Abstract -- 1. History and Definition of Probiotics -- 2. Properties and Criteria for the Selection of Probiotics -- 3. Potential Effects on the Health That the Probiotic Strains Have -- 3.1. Nutritional Effects -- 3.2. Allergy -- 3.3. Intestinal Tract Health -- 3.4. Immune System -- 3.5. Cancer -- 3.6. Cardiovascular Disease/Anti-Hypertension -- 3.7. Other Effects on the Health of Probiotics -- 4. Probiotic Chocolate -- 5. Development and Application of Micro-Encapsulation for the Increase of the Resistance of the Bacteria in Matrices Based on Chocolate -- 6. Main Probiotic Strains That Can Be Used in the Preparation of Chocolates and Derivatives -- 7. Research Addressed to the Application of Probiotics in Chocolates and Related Products -- 8. Symbiotic Chocolates -- References -- Chapter 4 -- Cocoa Bean Husk as an Ingredient in the Development of Products for Phenylketonuric Consumers -- Abstract -- Introduction.

Potential Uses of Cocoa Bean Husks -- Materials and Methods -- Raw Material -- Methods -- Elaboration of the Ground Cocoa Beans Husk -- Analytical Methods -- Moisture Content -- Crude Protein -- Amino Acid Composition -- Protein Digestibility in Vitro -- Result and Discussion -- Conclusion -- Acknowledgment -- References -- Chapter 5 -- The Health Benefits of Cocoa and Chocolate -- Abstract -- Introduction -- Anti-Inflammatory Effect -- Effects on Cancer Prevention -- Effects on Dental Health -- Effects on Cognitive Function -- Effects on the Skin -- References -- Chapter 6 -- Exotic Gastronomy Using Cocoa Genus Fruits and Nutritional Relevance -- Abstract -- Introduction -- Gastronomie and Theobroma Genus -- Sweet Cuisine -- Individual De Chocolate (Figure 3) -- Preparation -- Tartlet Armonía Cacao (Figure 4) -- Preparation -- Trilogia De Cacao (Figure 5) -- Preparation -- Encuentro Cacao (Figure 6) -- Preparation -- Chocolate Caracole (Figure 7) -- Bitter Chocolate-Grape (Figure 8) -- Useful Tips for the Artisan Chocolate Preparation -- 1. Tempering Directly in the Bowl -- 2. Tempering by Seeding -- 3. Tempering by Tabling -- Bonbon or Truffles (Figure 9) -- Salty Cuisine -- Shrimp with Whisky and White Chocolate (Figure 10) -- Preparation -- Roasted Lamb Medallions in Cocoa Oil (Figure 11) -- Preparation -- Chocolate Sauce (Mole Poblano) (Figure 12) -- Chocolate Egg Fettuccini (Figure 13) -- Beverages -- Chocolate Eggnog (Figure 14) -- Cocoa Tea with Brown Sugar (Figure 15) -- Criollo Chocolate (Figure 16) -- Cocoa Pod Husks Jelly (Figure 17) -- Amazonian Cuisine Using Copoazú (Theobroma grandiflorum) -- Copulate-Nut Nougat (Figure 18) -- Preparation -- Manaca Cappuccino with Mañoco Pearl and Copoazú Ganache (Figure 19) -- Preparation -- Preparation -- Cupuassu Cream with Cocoa Nibs (Figure 20) -- References -- Chapter 7.

Cocoa Processing and Environmental Commitment -- Abstract -- 1. Introduction -- 1.1. Solid Waste Production -- 2. Cocoa Bean and Pod Husks -- 2.1. Cocoa Pod Husks -- 2.2. Cocoa Bean Husks -- 2.3. Cocoa Husks Applications -- 3. Cocoa Transformation -- 4. Models of Environmental Management -- 4.1. Environmental Management and Audit Scheme (EMAS) - -- 4.2. Cleaner Production (CP) -- 5. Material and Methods -- 6. Results and Discussion -- 7. Revaluation of Organic Solid Waste from Industrial Transformation of Cocoa -- 8. Environmental Analysis -- 8.1. Application of Cleaner Production Tools -- 9. Environment- Alternatives -- 9.1. Analysis and Environmental Improvement Plan -- 10. Establishment of a Body for Planning, Monitoring and Control Policies -- 10.1. Considerations of Designed Management Model -- 10.2. Benefits Management Model Designed -- Conclusion -- References -- Chapter 8 -- The Effects and Versatility of Chocolate on Pleasure: New Elements in the Marketing of the Cocoa Industry -- Abstract -- 1. Components of Chocolate Associated with Pleasure -- 2. Chocolate and Cocoa Generators of Pleasure: A World of Applications -- 2.1. Understanding the Welfare and Pleasure of Cocoa and Chocolate for the Body -- 2.2. Healthy Applications from the Pharmacy to the Body -- 2.3. Enjoy Chocolate Tasting as Food: Its Perfect Pairing as a Proposal for an Occasion of New Sensations to the Palate -- 2.4. Tourism and Chocolate, an Additional Pairing Associated with the Pleasure of Traveling and the Well-Being of Tourists -- 2.5. New Sensory Marketing Concept Coupled with a Captivating Fragrance -- 2.6. Projecting the Emotions Generated as a Marketing Tool for the Chocolate Industry -- References -- About the Editor -- Index -- Blank Page.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2018. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cocoa.

Theobroma grandiflorum.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2018

Publication Information:

Hauppauge :

Nova Science Publishers, Incorporated,

2018.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.5	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

This book compiles technical, chemical and nutritional information in regards to the main species of the Theobroma genus, T. cacao and T. grandiflorum. The use of Theobroma cacao processing residues (pod and bean husks) as organic fertilizers, ingredients for animal feeding, sources of enzymes, fiber, hydrocolloids, and antioxidants, industrial biosorbents, and polymers for foams to formulate culture media, such as alkalis for soap production and as phenylalanine-free ingredients are discussed. T. cacao and T. grandiflorum phytochemical composition changes during processing and its importance on consumer health is stressed in order to contribute to clarify phytochemical function, their chemical structure, and how post-harvest processing could change them. The innovative use of chocolate as a carrier of encapsulated probiotics is also discussed. The development and application of the micro-encapsulation to increase the resistance of probiotic strains in chocolate-based matrices, uses of the main probiotic strains in the production of chocolates and derivatives, research involving the incorporation of probiotics in chocolates, and related products and symbiotic chocolates and future prospects in this area are all emphsized. The correlation between the consumption of cocoa and chocolate and human health is stressed, and experimental studies that have pointed out the beneficial effects of cocoa and dark chocolate consumption are compiled and discussed. This book reports research that clearly demonstrates that cocoa components have an important antioxidant, anti-inflammatory and photo-protective role in pathologies (cognitive impairment, inflammatory bowel disease, dental health, skin photo-protection, and cancer) in which inflammation is one of the main features. Byproducts from the Theobroma genus are without a doubt one of the main ingredients in the gastronomic and food styling area. This book compiles recipes of both salty and sweet cuisine, as well as beverages prepared with ingredients from T. cacao and T. grandiflorum. The recipes are detailed with their correspondent nutritional information. This research shows that the versatility of products from Theobroma cacao and Theobroma grandiflorum are traditional, yet contemporary in a variety of beautiful and fancy dishes in gourmet cuisine. (Nova)