CLASS AND SEC : XII A-10 MAHARISHI VIDYA MANDIR,CHETPET
1 INDEX
S.No TITLE PAGE No.
1. Abstract 3-4 2. Varieties 4 3. manufacture 4-5
4. Chocolate and health 5
-good effects and bad effects 5. AIM 6 6. Chemicals required 6-7 7. Procedure for analysis 7-11 8. Conclusion 11
2 ABSTRACT Popularity of Chocolate: Chocolates are one of the most beloved flavours worldwide, integral to many pastries and desserts. Manufacturing Process: Each manufacturer uses unique formulas to create exclusive chocolate products, enhancing their appeal. Categories of Chocolate: ● Bitter ● Bittersweet ● Unsweetened ● Dark sweetened ● Milk chocolates ● Cocoa powder ● Cocoa syrup Cocoa Bean Varieties: ● Criollo: Mild flavour, considered the best quality. ● Forastero: Harder and more robust. ● Trinitario: Hybrid of Criollo and Forastero. Hybrid Development: Ongoing efforts to develop new hybrids focus on improving quality, increasing yield, and enhancing disease resistance. Research Focus: The study investigates nutritional profiles and sensory characteristics of different chocolate types, offering insights into consumer preferences and manufacturing implications. Significance: Highlights the relationship between cocoa variety, production techniques, and the sensory experience, paving the way for future innovations in chocolate products.
3 VARIETIES Varieties of Chocolate for the Project ● Bitter Chocolate: High cocoa content, minimal sugar; used in baking. ● Bittersweet Chocolate: Balanced flavour; common in desserts. ● Unsweetened Chocolate: Pure chocolate liquor; used in baking. ● Dark Chocolate: Rich flavour, less sweetness; offers health benefits. ● Milk Chocolate: Creamy and sweet; very popular. ● White Chocolate: Contains cocoa butter and milk; no cocoa solids. ● Cocoa Powder: Used in baking and drinks; can be natural or Dutch-processed. ● Cocoa Syrup: Liquid form; used as a topping or ingredient. ● Ruby Chocolate: Unique flavour and colour from red cocoa beans. ● Vegan Chocolate: Dairy-free; made with plant-based alternatives.
Cocoa Varieties ● Criollo: Mild flavour; high quality. ● Forastero: Hardier and widely produced. ● Trinitario: Hybrid; combines quality and disease resistance.
Research Focus ● Nutritional analysis and sensory evaluation of chocolate varieties. ● Exploration of consumer trends and preferences.
MANUFACTURE Fermentation of cocoa seeds occurs at a temperature of around 120°F, during which the beans develop their characteristic colour and aroma. After approximately seven days, the fermented beans are transferred for drying, either in sunlight or in artificially lit rooms. The ultimate brown colour of the beans indicates they are ready for processing. To prevent damage from heat or moisture, the
4 good beans are collected promptly for shipping to various manufacturers.
GOOD AND BAD EFFECTS OF CHOCOLATE
Good Effects: ● Mild Stimulant: Chocolate can act as a mild stimulant for humans. ● Antioxidant Activity: Cocoa has antioxidant properties that benefit health. ● Theobromine: Dark chocolate contains theobromine, which may help harden tooth enamel. ● Improved Blood Flow: Dark chocolate with at least 74% cocoa can significantly enhance blood flow, as demonstrated in studies with smokers.
Bad Effects: ● Sugar and Tooth Decay: Sugar contributes to tooth decay by providing energy for bacteria in the mouth. ● Caffeine Effects: Excessive caffeine intake from chocolate can lead to hypertension, anxiety, dehydration, and concentration issues. ● Physiological Effects: The consumption of chocolate primarily for pleasure can have detrimental physiological effects, as it contains compounds classified as methylxanthines, which may impact health.
6 PROCEDURE FOR ANALYSIS Inorganic tests and organic tests were done to find the presence of different minerals in chocolates GOOD SUBSTANCES- magnesium,calcium BAD SUBSTANCES - nickel
I. TESTS FOR PROTEINS
7 RESULT: All samples studied showed that they contain PROTEIN
II. TESTS FOR FATS
RESULT: All samples studied showed that they contain fats
8 III. TESTS FOR CALCIUM
RESULT: ALL samples showed that they contain calcium
IV. TESTS FOR IRON
9 RESULT: All samples showed that they do not contain IRON
V. TESTS FOR MAGNESIUM
RESULT:
10 All samples showed the absence of magnesium VI. TESTS FOR NICKEL
