The aim of this study was to investigate the effect of using stabilizers, sodium caseinate (SC), milk protein concentrate (MPC), tri-sodium phosphate (TSP) and potato modified starch (MPS) in dosage of 0.5 and 1% and their combined effect of the double TSP-MPC, TSP -SC, TSP -MPS, MPC - SC and SCMPS, respectively levels of 0.25-0.25%, on the physicochemical and sensory properties of instant cacao milk powder. The results showed that the highest amount of protein was the treatments containing MPC and the highest level of dry matter and moisture was observed in the treatments containing sodium caseinate; also, there was no significant difference between the amount of ash of the various experimental treatments (p>0.05). Also the highest rates of dispersibility and the highest level of wettability were observed in the various treatment containing 1% of MPS. Sensory evaluation of the experimental treatments of instant cacao milk powder showed that the parameters of taste, texture, color, smell and overall acceptability had no significant difference (p>0.05). The pH amount of instant cacao milk powder showed that the highest pH was observed in treatments containing TSP and other treatments had no significant difference to each other (p>0.05). Solubility time of cocoa powder in boiling and cold water also showed no significant differences among experiment treatments (p>0.05). Therefore, among the treatments used in this study, the treatment containing 1% MPC was affected several factors such as amount of protein, dispersibility and wettability.

Ethrel®, which contains ethylene, is used as a fruit ripening treatment. However, no information is available on its application as an artificial ripening agent for cacao pods. This study aimed to evaluate the effects of varying ethephon concentrations (0, 1000, 2500, and 5000 ppm) on cacao ripening in a completely randomized design with three replications. Unripe cacao pods, containing fully developed embryos, were utilized in this study. Cacao pods treated with 5000 ppm ethephon ripened five days earlier than untreated samples. In 1000 to 2500 ppm ethephon treatments, the day count required for ripening was three days after treatment (DAT). By 7 DAT, 100% of cacao pods treated with 2500 to 5000 ppm ethephon had ripened. The control treatment had the lowest percentage of ripened pods (50%) at 7 DAT. Total soluble solids (TSS) and titratable acidity (TA) of ripened cacao pods at 7 DAT were not altered substantially in response to ethephon concentrations. The highest TSS/TA ratio (29.13) was recorded in cacaos treated with 2500 ppm ethephon. In contrast, untreated cacao pods had the lowest TSS/TA ratio (23.49). Our findings suggest that ethephon can be used as a plant growth regulator (PGR) for cacao growers to accelerate the ripening of cacao pods.

Chocolate is derived from cocoa beans -the fruit of the cacao tree or Theobroma cacao (the latin term: food of the gods). Recent published articles demonstrate that the quality and quantity of the antioxidants in cocoa and chocolate are very high and their flavonoids are believed to reduce the number of free radicals in the body that contribute to medical problems, such as cardiovascular disease and cancer and also to offer some anti-aging health benefits. Cocoa can lower the leukotriene / prostacyclin ratio and is shown to have beneficial effects on platelets and possibly inflammation and vessel dilation. They inhibit low-density lipoprotein (LDL) oxidation, raise the high-density lipoprotein (HDL) level and reduce the thrombotic tendency. Their antioxidant catechin content is four times that of tea. They help the body process nitric oxide. Their flavanols and procyanidins have inhibitory effects on hemolysis, they can also attribute as a defense against reactive oxygen species (ROS) and can inhibit their carcinogenic processes. Also they are shown to inhibit growth and polyamine biosynthesis of human colonic cancer cells. They contain tryptophan and anandamide, which lessen anxiety, promote relaxation and trigger the production of endorphins. Cocoa can prevent dental caries and may play a regulating role in the function of the immune system and prevent infectious and autoimmune diseases. It stimulates lactase enzyme activity.Although caffeine may be harmful in large dose, chocolate contains it in small amount in comparison to coffee and tea. Negative effects of chocolate on childhood hyperactivity and migraine as well as tension headaches are controversial. Since the theobromine content of chocolate relaxes the esophageal sphincter, patients suffering from heartburn should avoid it. Cocoa can trigger some allergic reactions such as atopic dermatitis.This article reviews the potential health benefits and disadvantages of cocoa & chocolate and suggests that their flavonoid-rich types are health beneficial and when consumed in moderation, along with other plant foods, can be part of a healthy diet.

Background and Objective: Prevention of physical instability of chocolate milk is an important challenge in the field of food science, particularly dairy technology. In this study, the effects of highintensity ultrasound treatment on stability of cocoa particles in chocolate milk, with or without the presence of stabilizers, was investigated.Materials and Methods: Chocolate milk was exposed to ultrasound (maximal nominal power 600 W at 20 kHz) at various levels of power intensity (24, 72 and 120 W), exposure times (2, 6 and 10 minutes) and temperatures (25, 45 and 65ºC) for 30 days.k -carrageenan at concentrations of 0.000, 0.010, 0.015 and 0.020 %, with or without sugar (7.0% and 0.0%), was added to the samples.Results: Increasing power intensity and exposure time led to a significant increase in physical stability of the milk samples− the milk phase volume decreased and the cacao phase increased. Moreover, the phase separation and cacao particle sedimentation were effectively prevented in the treated samples (ultrasonic power 120W, exposure time 2 min, temperature 45oC, κ -carrageenan 0.02%, and sugar 7%) after 30 days of storage at 4oC, while phase separation and cacao particle sedimentation occurred in the control sample (containing 0.040%κ -carrageenan). The findings also showed that sugar improved cacao milk stability.The milk phase volume in the presence of 0.02%κ -carrageenan, kept at a temperature of 45 oC for 30 days, was less than that of samples kept at other temperatures.Conclusion: Based on the findings of the present study, it seems that ultrasound can increase the stability of cacao particles in milk. In addition, ultrasound treatment possibly degrades the k -carrageenan network, particularly at higher temperatures. Furthermore, cavitation, probably due to entrapment of air in the k -carrageenan network, may weaken the gel network.

The aim of this research was to produce functional cacao milk by the use of sugar substitutes that its sensory characteristics are similar to cacao milk containing sugar. Rebaudioside A, inulin, oligofructose and isomalt have been used as sugar substitutes in functional cacao milk. After producing 36 functional cacao milk samples with different formulations, treatment T1 (containing 65% rebaudioside A, 5%inulin, 10% oligofructose, 20%isomalt) and treatment T2 (containing 65% rebaudioside A, 10%inulin, 10%oligofructose, 15% isomalt were chosen. The other treatments were not accepted due to the bitter after-taste. The results of physicochemicall tests indicated that viscosity and pH of T1 and T2 samples were higher in comparison with control sample. The viscosity of treatments increased significantly during storage time (p<0.05). The results of pH tests revealed that pH decreased during storage time (p<0.05). There was no significant difference between acidity of samples in 1st and 3rd days (p>0.05). Meanwhiles, acidity of treatments increased significantly during storage time (p<0.05). The results of overall acceptability assessment showed that there was no significant difference between T1 and control treatments, while there was a significant difference between T2 and control samples (p<0.05). Also, treatment T1 gained more score in comparison with treatment T2; so, it can be concluded that treatment T1 was very similar to control treatment and it could be used in producing functional cacao milk.

Background: Due to controversies in different studies about the effects of dark chocolate consumption on cardiovascular risk factors, this study aimed to review the current evidence on chocolate consumption and cardiovascular risk factors.Methods: By the use of dark chocolate, dark chocolate and cardiovascular disease, and dark chocolate and atherosclerosis, as keywords, we searched in PubMed through 1990 till 2008. Just clinical trials on apparently healthy people or those suffering from lipid disorders were included.Findings: In most studies, consumption of chocolates with plant sterols induced a reduction in serum total cholesterol and LDL in hypercholesterolemic individuals. Positive effects of dark chocolate on reduction of platelet aggregation has been reported in some investigations while others found neutral effects of white and dark chocolate on platelet aggregation. The effect of dark chocolate intake on insulin sensitivity and reduction of insulin resistance are mentioned in some but not all studies. Dark chocolate consumption significantly reduced blood pressure. A reduction in biomarkers of oxidative stress like 8-isoprostane and MDA has also been rpeported in some trials.Conclusion: Most of the clinical trials indicated favorable effects of dark chocolate and cocoa consumption on cardiovascular risk factors. More research is needed to identify the related mechanisms of action.