The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

Chocolate is one of the most desired confectionery products in the world. Its production technology includes a series of processes conducted in appropriate conditions of the temperature and time. Most of these operations contribute to the degradation of valuable, natural and desired bioactive compounds; hence, producers search for novel technologies and solutions that would enable minimizing these losses. In 2012, the EFSA confirmed advantages of components within cocoa powder to health. This review is focused on analyzing the effect of particular stages of the production process, with consideration given over to the kind of raw ingredients of the finished product on the bioactive compound's make-up in the products made in cocoa beans products subjected to the "traditional" process using both high and low temperatures. Due to the high temperature used during roasting, it is witch is one of the main processes affecting both the quality and sensory properties of the cocoa beans and products made from them. Each variety differs in size and beans color, resistance to the climatic resistance, and beans composition. Collected data allow us to establish which stages and which processes require further studies and analyses to be most useful for chocolate manufacturers not only in terms of the manufacturing repeatability of products, but also in developing an assortment of products having a positive effect on human health and well-being.

The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.

Enabling the possibility of "tracing" the route of a food product is a legal requirement for all participants of the food chain. It allows identifying and monitoring traffic and use of batches of raw materials, waste products, and finished products in the entire supply chain. The case study concerning a traceability system was conducted during BRCv7 (British Retail Consortium, Issue 7) audit made for packaged soybean oil. The analysis was based on the SOP (Standard Operating Procedure), HACCP (Hazard Analysis and Critical Control Points) procedure and records, including those concerning CCP (Critical Control Point), as well as the data from internal software Manufacturing WHM (WebHost Manager) Inquiries Version 5.2.8. and Traceability 2.1.0. for tracing batches of raw materials, additives, finished products, and clients. Verification revealed nonconformity in routine tests of the system, which was put on the list of corrective actions. Their correction was a prerequisite for meeting requirements of the standard and for system improvements. The corrective actions included complementation of the operational procedure for traceability of production and related documents with the records of supervision and verification of raw materials and packaging. The changes were introduced in the control procedure of machines and appliances in order to reduce the loss incurred while during packing oil. The employees were trained with regard to the changes introduced in the procedures, and the effectiveness of these actions was confirmed, which proved the necessity of the corrective actions undertaken.Publisher's Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.