Bonifacia Zayas Espinal 
Diversified Benefits of Cocoa and Chocolate [PDF ebook] 

The Diversified Benefits of Cocoa and Chocolate presents the different available methodologies for analysis, quantification, isolation, purification, and structure elucidation of polyphenols in cocoa and cocoa-derived products are reviewed. Taking into account that there is evidence that demonstrates that the bioactivity of flavanols is significantly influenced by their stereochemical configuration, enantioselective methods have also been included such as chiral capillary electrophoresis, micellar electrokinetic chromatography and ultra-performance liquid chromatography. The authors state that about forty million people die annually as a consequence of noncommunicable diseases accounting for approximately 70% of all death globally. Therefore, the current research concerning the benefits of dark chocolate regarding noncommunicable diseases and the associated risk factors is examined. Following this, the authors introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and rheology of the final product. Another study is included with the objective of exploring the potential of NIR usage for monitoring the cocoa powder and sugar mixtures composition. Based on the obtained results, NIRs analysis in combination with the PCA and the PLS has proved to be an adequate, fast and non-invasive method for the cocoa powder drink mix composition prediction. A separate study attempts to confirm the relationship between increased pollinator abundance and higher yields of cocoa pods at one locality in Costa Rica. While cocoa pollination can depend upon a diverse array of ceratopogonid midges, in this study, one species Forcipomyia youngii, dominated the samples. Research is included with the aim of assessing the proteins contents, digestibility, and amino acid profile of the milled cocoa bean husks from the roasted cocoa, and to propose it as an ingredient for PKU food formulations. The authors determine that Cocoa can be used as a raw material in products destined for special regimes, after verification of its microbiological safety. The final study examined and compared the content of total polyphenols, minerals (potassium, calcium, magnesium, iron, zinc, copper, manganese), total dietary fiber and soluble dietary fiber in in different chocolate products collected from the market. (Nova)