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Fulltext Acne vulgaris and its association with dietary intake: a Malaysian perspective

Suppiah TSS, Sundram TKM, Tan ESS, Lee CK, Bustami NA, Tan CK

Asia Pac J Clin Nutr, 2018 10 3;27(5):1141-1145.
PMID: 30272862 DOI: 10.6133/apjcn.072018.01

BACKGROUND AND OBJECTIVES: Acne vulgaris is a common skin condition among adolescents and young adults. Its relationship with the dietary intake is highly debatable and equivocal. This study aimed to identify the association between acne vulgaris and dietary intake among Malaysians.
METHODS AND STUDY DESIGN: A case-control study was conducted involving 57 acne vulgaris patients and 57 age-, gender- and ethnicity-matched controls. All participants were aged 14 and above. The Comprehensive Acne Severity Scale (CASS) was used to categorise patients (grades 2 to 5) and controls (grades 0 to 1). Information such as the demographics, family history, smoking habits and dietary intake were collected using a self-administered questionnaire.
RESULTS: In the patient arm, the gender ratio of male to female was 1.5:1. 43 patients (75.4%) had a family history of acne vulgaris. No significant association was found for acne in patients with a history of smoking. Milk consumption was significantly higher in patients (63.2%, n=36) versus controls (43.9%, n=25), (OR=2.19, p<0.05). In addition, chocolate consumption was also significantly higher in patients (43.9%, n=25) versus controls (24.6%, n=14), (OR=2.4, p<0.05). No significant association was found with the intakes of sweets, potatoes, chips, nuts, yoghurt, ice-cream or carbonated drinks.
CONCLUSIONS: Dietary intake of milk and chocolate may play a role in acne vulgaris. Prospective cohort and intervention studies are recommended to explore whether a causal relationship might obtain.

Matched MeSH terms: Cacao
Activity evaluation of cocoa pod borer sex pheromone in cacao fields

Zhang A, Kuang LF, Maisin N, Karumuru B, Hall DR, Virdiana I, et al.

Environ Entomol, 2008 Jun;37(3):719-24.
PMID: 18559177

The previously identified female sex pheromone of cocoa pod borer, Conopomorpha cramerella, was re-evaluated for its attractive activity in different field conditions. It was found that lures containing 100-mug of synthetic sex pheromone blend, (E,Z,Z)- and (E,E,Z)-4,6,10-hexadecatrienyl acetates, and the corresponding alcohols in a ratio of 40:60:4:6 in a polyethylene vial attracted male C. cramerella moths in Sabah and peninsular Malaysia and in Sumatra and Sulawesi, Indonesia, suggesting that the same pheromone strain existed in a wide stretch of the Indo-Malayan archipelago. Of the three kinds of trap designs tested, the Delta traps were more effective than Pherocon V scale traps. Male captures were not significantly different among traps baited with 100-, 300-, or 1,000-mug doses of sex pheromone. A release rate study of pheromone formulation conducted in the laboratory showed that volatile active ingredients were desorbed from polyethylene vials following first-order kinetics, which indicates a satisfactory "half-life time" of a 100-mug loading is approximately 6 wk under laboratory conditions. A satisfactory attractiveness of the lure with a 100-mug loading was approximately 1-2 mo in the fields.

Matched MeSH terms: Cacao/parasitology
Fulltext Antifungal efficacy of crude aqueous weed extracts against pathogen of cocoa black pod rot

Nor Amerulah Nor Mohamad, Suhaida Salleh, Hamzah Abdul Aziz

Borneo Akademika, 2019;3(2):12-22.
MyJurnal

Black pod rot is the most economically important disease of cocoa in Malaysia which is
mainly caused by a highly polyphagous Phytophthora species, called Phytophthora palmivora.
The fungus could attack all parts of the cocoa plant organs and caused various diseases at
any growth stage from seedling until the mature stages, especially during raining season. The
application of synthetic fungicides has been widely recommended to manage the disease but
their repeated use had led to other problems such as environmental, human health and
development of fungicide resistance issues. This study isolated and identified Phytopththora
isolate from a cocoa pod sample based on micro-morphological characters. Besides, the
present investigation was undertaken to screen for the antifungal potency of different weed
extracts against the Phytophthora pathogen using poisoned food technique. The fungal isolate
was successfully recovered from pod tissues of clone PBC123 on 20% tomato juice agar
culture (20T). Only one out of ten weed extracts tested showed a significant in vitro inhibitory
effect towards mycelial growth of Phytophthora isolate, which was aqueous crude leaf extract
of Solanum torvum (42.68%). This study indicated that the potential of weed extracts in the
management of Phytophthora diseases, and may offer more natural, effective and economical
control methods.

Matched MeSH terms: Cacao
Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase

Jinap S, Ikrawan Y, Bakar J, Saari N, Lioe HN

J Food Sci, 2008 Sep;73(7):H141-7.
PMID: 18803708 DOI: 10.1111/j.1750-3841.2008.00858.x

Cocoa-specific aroma precursors and methylpyrazines in underfermented cocoa beans obtained from fermentation induced by indigenous carboxypeptidase have been investigated. Fermentation conditions and cocoa bean components were analyzed during 0 to 3 d of fermentation. Underfermented cocoa beans were characterized as having hydrophilic peptides and free hydrophobic amino acids much higher than unfermented ones. These 2 key components of cocoa aroma precursors may be produced from the breakdown of proteins and polypeptides by endogenous carboxypeptidase during the fermentation process. The enzyme was activated during fermentation. Polypeptides of 47, 31, and 19 kDa were observed in the samples throughout the 3-d fermentation period; however, only the first 2 polypeptides were remarkably reduced during fermentation. Since the 1st day of fermentation, underfermented cocoa beans contained methylpyrazines, a dominant group of cocoa-specific aroma. This might be due to microbial activities during fermentation, observed through a decrease of pH value and an increase of temperature of cocoa beans. The concentration of tetramethylpyrazines was significantly increased during the 3 d of fermentation. This may increase the cocoa-specific flavor to the beans.

Matched MeSH terms: Cacao/enzymology; Cacao/chemistry*
Fulltext Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis

Papalexandratou Z, De Vuyst L

FEMS Yeast Res., 2011 Nov;11(7):564-74.
PMID: 22093683 DOI: 10.1111/j.1567-1364.2011.00747.x

The yeast species composition of 12 cocoa bean fermentations carried out in Brazil, Ecuador, Ivory Coast and Malaysia was investigated culture-independently. Denaturing gradient gel electrophoresis of 26S rRNA gene fragments, obtained through polymerase chain reaction with universal eukaryotic primers, was carried out with two different commercial apparatus (the DCode and CBS systems). In general, this molecular method allowed a rapid monitoring of the yeast species prevailing during fermentation. Under similar and optimal denaturing gradient gel electrophoresis conditions, the CBS system allowed a better separated band pattern than the DCode system and an unambiguous detection of the prevailing species present in the fermentation samples. The most frequent yeast species were Hanseniaspora sp., followed by Pichia kudriavzevii and Saccharomyces cerevisiae, independent of the origin of the cocoa. This indicates a restricted yeast species composition of the cocoa bean fermentation process. Exceptionally, the Ivorian cocoa bean box fermentation samples showed a wider yeast species composition, with Hyphopichia burtonii and Meyerozyma caribbica among the main representatives. Yeasts were not detected in the samples when the temperature inside the fermenting cocoa pulp-bean mass reached values higher than 45 °C or under early acetic acid production conditions.

Matched MeSH terms: Cacao/metabolism*; Cacao/microbiology*
Fulltext Can dark chocolate alleviate anxiety, depressive and stress symptoms among trainee nurses? A parallel, open-label study

Lua PL, Wong SY

ASEAN Journal of Psychiatry, 2011;12(2):0-0.
MyJurnal

Objective: This interventional study was aimed to investigate the effects of dark chocolate
consumption on anxiety, depression, and stress (ADS) among trainee nurses. Methods: A
parallel and open-label experimental study was conducted. Of the 128 nurses enrolled, only 47 participated in the intervention study (mean age = 20.32 years; ranging from 19 to 22 years old). They were randomly assigned to an intervention group (IG, n = 25) or a control group (CG, n = 22). The IG consumed dark chocolate and CG ingested mineral water for 3 consecutive days. The validated Malay Hospital Anxiety and Depression Scale (HADS) and Depression, Anxiety and Stress Scale (DASS-21) were utilised for measuring ADS levels. Data were analysed descriptively and score comparisons were conducted using non-parametric tests. Results: No significant differences between IG and CG in ADS scores were detected at baseline (all p > 0.05). At post-consumption, ADS score were significantly reduced in IG (all p < 0.01) compared with CG (all p < 0.05). Larger effect sizes among these respondents had also revealed that there were mood-elevating effects of dark chocolate consumption. Conclusion: This study has discovered that 3-day consumption of dark chocolate may alleviate ADS status among trainee nurses suggesting that dark chocolate may have a more prominent role in improving emotional and mood generally. Further investigations are however warranted to confirm this finding.

Matched MeSH terms: Cacao
Fulltext Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation

Mahazar, N. H., Sufian, N. F., Meor Hussin, A. S., Norhayati, H., Mathawan, M., Rukayadi, Y.

International Food Research Journal, 2015;22(5):1783-1787.
MyJurnal

Two cocoa bean fermentation methods (spontaneous fermentation and the use of starter culture) for 7 days fermentation were compared in terms of safety and quality fermented beans. Candida sp. was used as a starter culture in this study. The safety of the fermented cocoa beans were measured by the growth colonies of pathogenic microorganisms namely Bacillus cereus, Escherichia coli, Salmonella sp., Staphylococcus aureus, and Pseudomonas sp., on Bacillus cereus agar, eosin-methylene blue (EMB) agar, xylose lysine deoxycholate (XLD) agar, Baird-Parker agar (BPA), and Pseudomonas agar, respectively. B. cereus, E. coli and Salmonella sp. were early present in both fermentations. Candida sp.-fermentation showed detection of B. cereus at 5.34 log10 CFU/g and absence after 24 hours of fermentation while in spontaneous-fermentation B. cereus was too few to count. Moreover, the log10 E. coli number in Candida sp.-fermentation and spontaneous-fermentation were reduced from 5.72 to 3.66 and from 7.15 to 4.46 on day 1 to day 3, respectively. There were no presences of pathogenic microorganisms on day 5 and day 7 for both fermentations. In term of quality, proximate analysis of spontaneous-fermentation resulted that the content of moisture, ash, fat, crude protein, crude fibre and carbohydrate was 56.47%, 2.32%, 3.17%, 7.02%, 28.14% and 2.88%, meanwhile for the Candida sp.-fermentation was 53.96%, 2.19%, 3.44%, 8.25%, 25.46% and 6.70%, respectively. This study showed that both fermentations are considered to be safe and there is no significant difference in proximate value in fermented cocoa beans from spontaneous-fermentation and Candida sp.-fermentation.

Matched MeSH terms: Cacao
Fulltext Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma

Rashidah, S., Jinap, S., Nazamid, S., Jamilah, B.

International Food Research Journal, 2007;14(2):103-114.
MyJurnal

This study was carried out to extract and compare the characteristic ability of globulins from cottonseed, alfalfa seed, pea seed, mung bean and French bean with cocoa seeds to produce cocoa-specific aroma precursors. The extracted globulins were compared through SDS PAGE, amino acid and oligopeptide profiles. A very low recovery was obtained during globulin extraction from different seeds ranging from 0.5% to 2.7%. Cottonseed produced the highest total protein (13.90 mg/g), followed by cocoa seed (11.91 mg/g), whereas alfalfa seed, mung bean, pea seed and French bean produced 7.86, 4.77, 4.59 and 3.89 mg/g respectively. Two distinctive bands of 51.1 and 33.0 kDa were observed for cocoa vicilin-class globulin (VCG) from SDS PAGE. More than three bands were shown for other seed globulins. Comparative HPLC analyses of the obtained peptide mixtures revealed different and complex patterns of predominantly hydrophobic peptides. A similar high content of amides (glutamic acids-glutamine, aspartic acid- asparagine and arginine) and low concentrations of lysine were observed in all seeds globulin.

Matched MeSH terms: Cacao
Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate

Ali A, Selamat J, Man YB, Suria AM

Int J Food Sci Nutr, 2001 May;52(3):251-61.
PMID: 11400474

The characterization and fat migration of palm kernel stearin (PKS) and desiccated coconut, used as base filling centre in dark chocolate were studied. C36 and C38 triglycerides of PKS decreased by 11% and 9.6% respectively, whereas C32 and C34 increased by 97% and 48% respectively. The change in the triglycerides composition of PKS shift the melting point of PKS from 33.2 to 31.4 degrees C. Solid fat content (SFC) of PK reduced by 40% at 30 degrees C. The rate of fat migration was very slow at 18 degrees C storage compared to 30 degrees C. The rate of change of C36 in the chocolate layer was 0.1% week-1 and 1.2% week-1 at 18 and 30 degrees C respectively. Chocolate stored at 18 degrees C showed post hardening during storage period and withstood bloom during the storage period, whereas that stored at 30 degrees C became soft and bloomed faster after 3 weeks of storage.

Matched MeSH terms: Cacao
Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations

Snauwaert I, Papalexandratou Z, De Vuyst L, Vandamme P

Int J Syst Evol Microbiol, 2013 May;63(Pt 5):1709-1716.
PMID: 22922535 DOI: 10.1099/ijs.0.040311-0

Six facultatively anaerobic, non-motile lactic acid bacteria were isolated from spontaneous cocoa bean fermentations carried out in Brazil, Ecuador and Malaysia. Phylogenetic analysis revealed that one of these strains, designated M75(T), isolated from a Brazilian cocoa bean fermentation, had the highest 16S rRNA gene sequence similarity towards Weissella fabaria LMG 24289(T) (97.7%), W. ghanensis LMG 24286(T) (93.3%) and W. beninensis LMG 25373(T) (93.4%). The remaining lactic acid bacteria isolates, represented by strain M622, showed the highest 16S rRNA gene sequence similarity towards the type strain of Fructobacillus tropaeoli (99.9%), a recently described species isolated from a flower in South Africa. pheS gene sequence analysis indicated that the former strain represented a novel species, whereas pheS, rpoA and atpA gene sequence analysis indicated that the remaining five strains belonged to F. tropaeoli; these results were confirmed by DNA-DNA hybridization experiments towards their respective nearest phylogenetic neighbours. Additionally, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry proved successful for the identification of species of the genera Weissella and Fructobacillus and for the recognition of the novel species. We propose to classify strain M75(T) ( = LMG 26217(T) = CCUG 61472(T)) as the type strain of the novel species Weissella fabalis sp. nov.

Matched MeSH terms: Cacao/microbiology*
Fulltext Chocolate: food for moods

Wong SY, Lua PL

Malays J Nutr, 2011 Aug;17(2):259-69.
PMID: 22303579 MyJurnal

Chocolate is a popular food and its consumption has long been associated with enjoyment and pleasure. The effect of chocolate on mood too has long been recognised. Chocolate is thought to have interactions with neurotransmitters which contribute to mood modulation and appetite regulation. However, the evidence in chocolate and mood studies remains highly controversial. As more is known about the influence of chocolate on mood, the reasons for these effects appear increasingly complex and inter-related.

Matched MeSH terms: Cacao*
Cocoa pod husk: A new source of CLEA-lipase for preparation of low-cost biodiesel: An optimized process

Khanahmadi S, Yusof F, Chyuan Ong H, Amid A, Shah H

J Biotechnol, 2016 Aug 10;231:95-105.
PMID: 27184429 DOI: 10.1016/j.jbiotec.2016.05.015

Enzymatic reactions involving lipases as catalyst in transesterification can be an excellent alternative to produce environmental-friendly biodiesel. In this study, lipase extracted from Cocoa Pod Husk (CPH) and immobilized through cross linked enzyme aggregate (CLEA) technology catalysed the transesterification of Jatropha curcas oil successfully. Face centered central composite design (FCCCD) under response surface methodology (RSM) was used to get the optimal conditions of 3% (w/w) enzyme loading, 4h reaction time and 1:6 oil/ethanol ratio to achieve the highest conversion of free fatty acid and glycerides into biodiesel (93%). The reusability of CLEA-lipase was tested and after seven cycles, the conversion percentage reduced to 58%. The results revealed that CLEA lipase from CPH is a potential catalyst for biodiesel production.

Matched MeSH terms: Cacao/enzymology*
Fulltext D-Optimal mixture design on melting and textural properties of dark chocolate as affected by cocoa butter substitution with Xanthan gum/Guar gum blends

Amir, I.Z., Sharon, W.X.R., Syafiq, A.

International Food Research Journal, 2013;20(4):1991-1995.
MyJurnal

Impacts and relationships on physicochemical properties in dark chocolate produced from different substitution for cocoa butter by Xanthan gum (XG) and Guar gum (GG) blends were determined using D-optimal mixture design. This study involved three levels of substitution which are 5%, 10% and 15% with constrained cocoa butter content and random blend of gums. Linear design models were applied to analyze parameters including texture (hardness) measurement and melting profile of fat crystal. Products experienced undesirable raises of hardness jointly with the increment of gums incorporation across the level of cocoa butter replacement from 5% to 15%. Similar trend was also agreed with the melting behavior of products as their melting point increased with the gradual diminution of cocoa butter. After all, the replacement of cocoa butter using hydrocolloids was deemed possible as there were products whose melting point and hardness fell in the acceptable range.

Matched MeSH terms: Cacao
Fulltext Dark chocolate consumption on anxiety, depression and health-related quality of life of patients with cancer: a randomised clinical investigation

Lua, P.L., Wong, S.Y.

Malaysian Journal of Psychiatry, 2012;21(1):0-0.
MyJurnal

Objective: Anxiety and depressive symptoms are common among cancer patients and have been shown to adversely affect their health-related quality of life (HRQoL). Dark chocolate is popular for its beneficial effects on mood regulations. This study aimed to assess the effects of dark chocolate consumption on anxiety and depressive symptoms and the HRQoL status
among cancer patients. Methods: A sample of 133 cancer patients was recruited from 3 public hospitals in the East Coast Peninsular of Malaysia. The anxiety and depressive symptoms was assessed by the Malay Hospital Anxiety and Depression Scale (HADS) while HRQoL was measured via the Malay McGill Quality of Life questionnaire (MMQoL). Patients were randomly assigned to Study Group (SG) and Control Group (CG) whereby dark chocolate (50g) was administered to SG while CG consumed mineral water for 3 consecutive days. Results: Specifically, the anxiety and depressive symptoms was significantly reduced after dark chocolate consumption. The HRQoL score was also significantly increased in SG at post-intervention. Conclusion: These findings indicated that a 3-day dark chocolate consumption may reduce anxiety, depressive symptoms and thus also improved the HRQoL status in hospitalised cancer patients.

Matched MeSH terms: Cacao
Fulltext Data on RNA-seq analysis of the cocoa pod borer pest Conopomorpha cramerella (Snellen) (Lepidoptera: Gracillariidae)

Nor Muhammad NA, Ramlee IA, Mohd Nor D, Satyavenathan MV, Rahmat NL, Awang A, et al.

Data Brief, 2021 Feb;34:106638.
PMID: 33365368 DOI: 10.1016/j.dib.2020.106638

Cocoa bean (Theobroma cacao L.) is part of the global cocoa and chocolate industry valued at 44 billion US dollars in 2019. Cocoa pod borer (CPB), Conopomorpha cramerella is a major pest of cocoa in Malaysia and Indonesia that is responsible for the decline for cocoa production. They have been detected since 1980s. Unfortunately, current control strategies are inefficient for CPB management. Although biotechnological alternatives, including RNA interference (RNAi), have been proposed in recent years to control insect pests, characterizing the genetics of the target pest is essential for successful application of these emerging technologies. We generated a comprehensive RNA-seq dataset (135,915,430 clean reads) for larva and adult stages of CPB by using the Illumina HiseqTM 4000 system to increase the understanding of CPB in relation to molecular features. The CPB transcriptome was assembled de novo and annotated. The final assembled produced 249,280 unigenes, of which 75,929 unigenes annotated against NCBI NR database and were distributed among 156 KEGG pathways. The raw data were uploaded to SRA database and the BioProject ID is PRJNA553611. The transcriptomic dataset we present are the first reports of transcriptome information in CPB that is valuable for further exploration and understanding of CPB molecular pathways.

Matched MeSH terms: Cacao
Fulltext Detailed analysis of the microbial population in Malaysian spontaneous cocoa pulp fermentations reveals a core and variable microbiota

Meersman E, Steensels J, Mathawan M, Wittocx PJ, Saels V, Struyf N, et al.

PLoS One, 2013;8(12):e81559.
PMID: 24358116 DOI: 10.1371/journal.pone.0081559

The fermentation of cocoa pulp is one of the few remaining large-scale spontaneous microbial processes in today's food industry. The microbiota involved in cocoa pulp fermentations is complex and variable, which leads to inconsistent production efficiency and cocoa quality. Despite intensive research in the field, a detailed and comprehensive analysis of the microbiota is still lacking, especially for the expanding Asian production region. Here, we report a large-scale, comprehensive analysis of four spontaneous Malaysian cocoa pulp fermentations across two time points in the harvest season and two fermentation methods. Our results show that the cocoa microbiota consists of a "core" and a "variable" part. The bacterial populations show a remarkable consistency, with only two dominant species, Lactobacillus fermentum and Acetobacter pasteurianus. The fungal diversity is much larger, with four dominant species occurring in all fermentations ("core" yeasts), and a large number of yeasts that only occur in lower numbers and specific fermentations ("variable" yeasts). Despite this diversity, a clear pattern emerges, with early dominance of apiculate yeasts and late dominance of Saccharomyces cerevisiae. Our results provide new insights into the microbial diversity in Malaysian cocoa pulp fermentations and pave the way for the selection of starter cultures to increase efficiency and consistency.

Matched MeSH terms: Cacao/microbiology*
Determination of optimum harvest maturity and non-destructive evaluation of pod development and maturity in cacao (Theobroma cacao L.) using a multiparametric fluorescence sensor

Tee YK, Balasundram SK, Ding P, M Hanif AH, Bariah K

J Sci Food Agric, 2019 Mar 15;99(4):1700-1708.
PMID: 30206959 DOI: 10.1002/jsfa.9359

BACKGROUND: A series of fluorescence indices (anthocyanin, flavonol, chlorophyll and nitrogen balance) were deployed to detect the pigments and colourless flavonoids in cacao pods of three commercial cacao (Theobroma cacao L.) genotypes (QH1003, KKM22 and MCBC1) using a fast and non-destructive multiparametric fluorescence sensor. The aim was to determine optimum harvest periods (either 4 or 5 months after pod emergence) of commercial cacao based on fluorescence indices of cacao development and bean quality.
RESULTS: As pod developed, cacao exhibited a rise with the peak of flavonol occurring at months 4 and 5 after pod maturity was initiated while nitrogen balance showed a decreasing trend during maturity. Cacao pods contained high chlorophyll as they developed but chlorophyll content declined significantly on pods that ripened at month 5.
CONCLUSION: Cacao pods harvested at months 4 and 5 can be considered as commercially-ready as the beans have developed good quality and comply with the Malaysian standard on cacao bean specification. Thus, cacao pods can be harvested earlier when they reach maturity at month 4 after pod emergence to avoid germinated beans and over fermentation in ripe pods harvested at month 5. © 2018 Society of Chemical Industry.

Matched MeSH terms: Cacao
Fulltext Development and physical analysis of high fiber bread incorporated with cocoa (Theobroma cacao sp.) pod husk powder

Amir, I.Z., Hanida, H.S., Syafiq, A.

International Food Research Journal, 2013;20(3):1301-1305.
MyJurnal

The main approach of this study is to develop high fiber bread by utilizing the cocoa-by products, namely cocoa pod husk which is incorporated into whole meal bread. The cocoa pod husk can be classified as one of the source of high fiber. The cocoa pod husk was dried and milled in order to produce the cocoa pod husk powder (CPHP). There were five different percentages of CPHP level incorporated into the high fiber bread which were formulation A (0% CPHP), formulation B (5% CPHP), formulation C (10% CPHP), formulation D (15% CPHP) and formulation E (20% CPHP). All of the samples undergone physical analysis and sensory evaluation. The incorporation of CPHP give significant effects towards bread volume and hardness attribute where the bread became denser and harder in texture as compared to the control. The color of bread crumb and crust was also changed to darker color. For the overall acceptance, formulation B has the highest mean score among the composite breads (formulation B to E) studied.

Matched MeSH terms: Cacao
Fulltext Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM)

Siti Faridah, M.A., Noor Aziah, A.A.

International Food Research Journal, 2012;19(2):515-519.
MyJurnal

Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was performed in this study to develop an acceptable reduced calorie chocolate cake. The range of the independent variables, namely Jackfruit Seed (JFS) flour (20-25% replacement of wheat flour) and polydextrose (10-15% replacement of sucrose) were identified which affect the volume, specific volume, symmetry and uniformity of the chocolate cake. The coefficient of determination, R2 values for volume, specific volume, symmetry and uniformity were greater than 0.900. The optimum level for replacement of sugar with polydextrose was at 11% and wheat flour with JFS flour was at 16% with calorie reduction approximately 34% from the control cake formulation.

Matched MeSH terms: Cacao
Development, validation and determination of multiclass pesticide residues in cocoa beans using gas chromatography and liquid chromatography tandem mass spectrometry

Zainudin BH, Salleh S, Mohamed R, Yap KC, Muhamad H

Food Chem, 2015 Apr 1;172:585-95.
PMID: 25442595 DOI: 10.1016/j.foodchem.2014.09.123

An efficient and rapid method for the analysis of pesticide residues in cocoa beans using gas and liquid chromatography-tandem mass spectrometry was developed, validated and applied to imported and domestic cocoa beans samples collected over 2 years from smallholders and Malaysian ports. The method was based on solvent extraction method and covers 26 pesticides (insecticides, fungicides, and herbicides) of different chemical classes. The recoveries for all pesticides at 10 and 50 μg/kg were in the range of 70-120% with relative standard deviations of less than 20%. Good selectivity and sensitivity were obtained with method limit of quantification of 10 μg/kg. The expanded uncertainty measurements were in the range of 4-25%. Finally, the proposed method was successfully applied for the routine analysis of pesticide residues in cocoa beans via a monitoring study where 10% of them was found positive for chlorpyrifos, ametryn and metalaxyl.

Matched MeSH terms: Cacao/chemistry*

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