Global and domestic bulgarian production of cocoa and  chocolate articles for the period 2013-2016

Slavova, Gergana

doi:10.15547/tjs.2017.s.01.003

Cited by 3 publications

(2 citation statements)

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“…Chocolate confectioneries, including bakery products, are popular snacks consumed globally. They account for up to 43% of all cocoa consumed in 2017 [3,38]. The importance and the limitations of CB in the manufacturing of chocolates is widely recognized, as chocolate is a popular confectionery ingredient used worldwide, with increasing production growth in the last 10 years [39].…”

Section: Discussionmentioning

confidence: 99%

Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin

Quek

Peh

Henry

2020

Foods

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Given the rising trend in the consumption of chocolate confectioneries, the shortage in cocoa butter (CB) production remains a constant threat to food manufacturers. Therefore, exploring alternative plant sources of CB is essential. Sal fat, obtained from seed kernels of trees, has the potential to substitute CB in chocolate confectioneries. The primary aims of this randomised controlled, crossover trial was to compare the glycaemic, insulinaemic and lipidaemic response of two different oil types (CB and Sal fat) in people and the effects of these oils in two physical forms (liquid and oleogel). Seventeen healthy male participants (age 24.73 ± 2.63, height 173.81 ± 7.24 cm, weight 65.85 ± 8.06 kg, BMI 21.73 ± 1.65 kg/m2) completed the study. There were no significant differences in blood glucose iAUC (p = 0.995), plasma insulin (p = 0.760) and triglyceride (TG) (p = 0.129), regardless of oil type consumed. When comparing incremental area under the curve (iAUC) of insulin and TG between the different forms (liquid or oleogel), oleogel was found to be significantly lower (p = 0.014 and p = 0.024 respectively). Different types of oil transformed into oleogels are effective in reducing postprandial insulinaemia and lipidaemia. Sal fat, although not metabolically different from CB, can be an acceptable substitute for CB in the production of chocolate confectioneries.

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Section: Discussionmentioning

confidence: 99%

Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin

Quek

Peh

Henry

2020

Foods

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“…Cultivation of Cocoa is very large in the world-wide. Cameroon is the world's fifth large producer of Cocoa, and it is closely concerned with the valorization of such waste [13]. The cocoa cortex which represents 68 wt% of the whole fruit, carries a toadstool responsible for brown rot on cocoa plants.…”

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confidence: 99%

Cocoa Cortex Ashes as Fluxing Additive for Vitrified Ceramic Making from Alluvial Clay

Ndzana¹,

Njoya²,

Elimbi³

et al. 2019

MSCE

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The aim of this study is to use Cocoa Cortex Ash (CCA) as alternative fluxing agent to manufacture vitrified ceramics at low temperatures from alluvial clay. Specimens of mixtures including clay and CCA (0%, 10%, 20% and 30% by mass) were used and fired respectively at 1050˚C and 1100˚C. X-ray diffraction and scanning electron microscopy were carried out. γ-alumine, mullite, akermanite, anorthite and grossular are new crystalline phases formed. Also, technological properties were determined on fired specimens as a function of CCA mass percentage. The results showed that firing shrinkage increased up to 8.5% for specimens with 10% by mass of CCA, then lessened up to 2% for specimens with 30% by mass of CCA. When fired at 1100˚C, the specimens that initially contained 10% by mass of CCA allowed the formation of compact bodies with water absorption of 2% and flexural strength of 32 MPa. Hence, mixed at low percentage with poorly fluxing kaolinite clay, CCA can be used successfully as flux for the production of vitrified ceramics such as stoneware at low temperatures. The mixture of CCA with kaolinitic clay also promotes the formation of mullite and anorthite at low temperature.

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Innovative Approaches to Model Visualization for Integrated Management Systems

et al. 2021

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With a growing number of standards and their related requirements for manufacturers and/or service providers, there is a need to simplify their application process. The aim of this article is to propose a simplified implementation of multiple management system standards (MSSs) through visualization management. Results of visualization provide a perspective of interrelatedness of requirements of MSSs, and how they fit in the overall context. The three standards used in this project, defined as a complex triplet of integrated management systems (IMSs), are: Quality (QMS), Environment (EMS) and Event Sustainability (ESMS) Management Standards. Visualization is developed by creating clusters using a program intended for creating small world networks. This step is preceded by the creation of a database in a spreadsheet format for data mining, where the requirements are divided into specific and common ones. The main emphasis will be on facilitating the assessment of synergies. The resulting visualized composed cluster model of selected areas includes the clauses. It is possible to further extend the model by adding other standards, depending on needs of interested parties. In essence, the model is a part of visual process, and it simplifies, speeds up and clarifies managerial decision-making processes related to the implementation of the MSSs.

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Global and domestic bulgarian production of cocoa and chocolate articles for the period 2013-2016

Cited by 3 publications

References 0 publications

Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin

Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin

Cocoa Cortex Ashes as Fluxing Additive for Vitrified Ceramic Making from Alluvial Clay

Innovative Approaches to Model Visualization for Integrated Management Systems

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