This research aimed to assess and determine rheological properties of CHOCOLATE pistachio produced from various volumes of monoglycoside (1% and 2%), date powders (34, 38 and 42%) and pistachio pastes. The analyses were performed at temperatures of 45oC, 65oC after 3 and 5 hours of processing. These products were found to exhibit non- Newtonian, pseudo-plastic behavior at all treatments. Apparent viscosities versus speed data were successfully fitted to a power law model. The flow behavior index, n, varied in the range of 0.8-0.94. The consistency index, k, was in the range 101.495-167.738 pa - sn. According to statistical analysis, the exponential model was a better model to describe the effect of the soluble solids on the viscosity of CHOCOLATE pistachio containing varying percentages of date powder. The activation energy (Ea) was 446.2-41330 j/mol.

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.

The aim of study was to produce a low-fat cacao containing probiotic yogurt. For this reason a combination of probiotic bacteria, lactobacillus acidophilus and Bifidobacterium lactis (3% w/w) together with 0.8% cacao powder, 5% sugar as a well as 1.2% cacao powder with 7% sugar were used to produce a synbiotic yogurt (0.5% and 1.5% fat). Populations of probiotics bacteria, physiochemical and sensory properties of the yogurt samples were evaluated throughout the storage period (1, 7, 14, and 21 days). Result showed that cacao as prebiotic could significantly increase the viability of L. acidophilus (P<0.01), besides no significant difference was observed between the populations of B. lactis in the CHOCOLATE yogurt and control samples. The highest quantity of the probiotic bacteria was observed at day 7, followed by a decrease in their number, however their populations remained above 7 log cfu/g. Moreover, pH value of the samples decreased over the time of storage, but pH value of the cacao-containing samples increased significantly (P<0.01). In comparison with the control group, no significant increase was recorded in the lipid content of the samples with cacao and sugar, meanwhile the amount of dry matter was higher than control samples (P<0.01). It could be concluded that apart from the prebiotic properties of cacao on L. acidophilus, it can improve the nutritional value of probiotic yogurt and increases the calorie of the product. However for achieving better sensory properties, changes should be considered in the formulation.

The date powder produced from ″Shahani″ variety under optimize condition (600 mmHg vacuum and 75oC) was used in formulation of CHOCOLATE toffee as sweet replacer in proportion of 25, 50, 75 and 100% of sugar which is commonly utilized. Then, texture, color and energy content of product were compared with a blank sample having no date powder. Finally, organoleptic qualities of the produced toffee (odor, flavor, chewiness, sweetness, apparent color) were evaluated by a group of 30 panelists. Statistical results showed that the samples with 50% (odor: 3.2; flavor: 3.5; chewiness: 3.4; sweetness: 3.5 and apparent color: 3.7 score) and 75% (odor: 3.5; flavor: 3.3; chewiness: 3.6; sweetness: 3.3 and apparent color: 3.5 score) of date powder had the highest score in comparison with common CHOCOLATE toffee.