Proteins cocoa

Total piotein = milk protein + cocoa protein. 

Although flavor precursors in the unroasted cocoa bean have no significant chocolate flavor themselves, they react to form highly flavored compounds. These flavor precursors include various chemical compounds such as proteins, amino acids, reducing sugars, tannins, organic acids, and many unidentified compounds. 

The natural moisture of the cocoa bean combined with the heat of roasting cause many chemical reactions other than flavor changes. Some of these reactions remove unpleasant volatile acids and astringent compounds, partially break down sugars, modify tannins and other nonvolatile compounds with a reduction in bitterness, and convert proteins to amino acids that react with sugars to form flavor compounds, particularly pyrazines (4). To date, over 300 different compounds, many of them formed during roasting, have been identified in the chocolate flavor (5). 

Chocolate and cocoa products supply proteins, fats, carbohydrates, vitamins, and minerals. The Chocolate Manufacturers Association of the United States ... 

Total sohds Total. a protem Cocoa protein Fat Ash Total carbohydrates... 

Cocoa protein = (total nitrogen — milk nitrogen) X 4.7. Milk protein = milk nitrogen x 6.38 appears in parentheses. Total carbohydrate by difference using cocoa nitrogen x 5.63. 

Carrageenan is widely used in dairy products because it forms complexes with calcium and milk proteins. It thickens and helps suspend cocoa particles in chocolate milk. It stabilizes ice cream to protect it from thawing and refreezing, and enables it to hold more air. 

With the death of the bean, cellular structure is lost, allowing the mixing of water-soluble components that normally would not come into contact with each other. The complex chemistry that occurs during fermentation is not fully understood, but certain cocoa enzymes such as glycosidase, protease, and polyphenol oxidase are active. In general, proteins are hydrolyzed to smaller proteins and amino acids, complex glycosides are split, polyphenols are partially transformed, sugars are hydrolyzed, volatile acids are formed, and purine alkaloids diffuse into the bean shell. The chemical composition of both unfermented and fermented cocoa beans is compared in Table 1. 

Timbie, D., Studies on the protein and purine alkaloids of cocoa beans, Ph.D. thesis, The Pennsylvania State University, 1977. 

As in the case of tea flavonoids, there is controversy on the effect of milk proteins on the absorption and beneficial effects of cocoa flavonoids. Seraflni and others (2003)... 

Keogh JB, Mclnemey J and Clifton PM. 2007. The effect of milk protein on the bioavailability of cocoa polyphenols. J Food Sci 72(3) S230-S233. 

In a study by Mueller and Cooney (21) rats fed a diet containing 0.45% calcium and 16% cocoa powder showecf a lower growth rate and body calcium than those on a control diet. However, oxalic acid did not account for the total decrease in body calcium. Rats 25-27 days old were pair-fed the basal ration for 5 weeks. The only variable in the ration was cocoa. The decreased growth rate occurred in the cocoa-fed rats in spite of the fact that they received more calories, protein, calcium and phosphorus than controls. 

Cereal flour, buckwheat flour, soy flour, seafood allergens, pork, sesame seeds, sunflower seeds, lupin, spinach, sarsaparilla root dust, cocoa, coffee dusts, green tea, egg protein, lactalbumin, milk powder, casein, honey, a-amylase, glucoamylase, pectinase, gluconase, pepsin, pectin, spices, carmine, flavorings... 

Appropriate combination of proteases and amylases can result even in synergy effects in removing food stains. Stains of cocoa, potatoes, pasta sauce, frait, gravy, etc., are mainly a combination of protein and starch. The likely explanation for the synergy is that the amylase breaks down starch on the surface of the stain allowing the protease to attack the protein in a more effective way. 

The highest concentrations of nickel in individual foods occur in tea, soya protein and herbs.40 Other foods with elevated levels are pulses, cocoa products and some nuts. Nickel has been found in crops at levels of <0.01 to 1.5 mg/kg, with the highest concentrations in broad beans and Bmssels sprouts. Studies of nickel in marine fish and shellfish have shown that concentrations are low in fish in general, but that levels in shellfish average 0.61 mg/kg, with higher mean... 

Peptides have long been recognized as important flavor compounds in processed foods. The taste of peptides per se is veil known in cheeses (1), meat (2), hydrolyzed vegetable protein including soy products T3), cocoa (A, 5) and to a lesser extent in roasted malt (6), corn steep liquor (7) and aged sake (8). Structurally, food peptides can occur as linear protein fragments (1-3, 5), cyclic dimers (diketopiperazines, DKPs)(A, 6-81 and cyclic trimers (7). 

Enzymatic Modification of Proteins for Food Use. Proteolytic enzymes are used extensively for modifying proteins in various ways in food products and for waste management (17, 27. These are used in baked and brewed products, cereals, cheese, chocolate/cocoa, egg and egg products, feeds, fish, legumes, meats, milk, protein hydrolysates and wines. But there are many other uses, and potential uses, of enzymes to modify protein. Whitaker (27, 28), and Whitaker and Puigserver (29) have described more than 100 enzymatic modifications of proteins in vivo, challenging scientists to look at the possibilities of modifying the amino acid side chains by proteolytic and other methods. 

Confections and snack foods Chocolate Caramels Coatings Instant foods Cocoa powders Instant drinks Instant cocoa Instant coffee Protein drinks Dietetic drinks Coffee whiteners Milk replacers Cake mixes Puddings Instant toppings Commercial bakery items Breads... 

Instant foods. Lecithin has been used as a wetting agent and emulsifier in instant foods. Foods including cocoa powder, instant drinks, instant cocoa and flavored coffee, powdered protein drinks, coffee whiteners, instant puddings, cake mixes, and instant toppings are widely employed applications for specific lecithins. The most common method to incorporate lecithin is as an external coating on the powder particles. The particular lecithin to be employed largely depends on the hydrophilicity or lipophilicity of the powder system (7). 

Proteases degrade the proteins to free amino acids and oligopeptides, thus imparting sweet, sour and mainly a bitter taste to the product. Further reactions lead to the corresponding Strecker aldehydes 2-methylbutanal and 3-methylbutanal with a pungent, malty, cocoa note. 

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