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Chocolate Analysis

This document analyzes the chemical composition of chocolate. It discusses the varieties and manufacture of chocolate, as well as the health effects. The aim is to test chocolate samples for proteins, fats, sugars, calcium, iron, magnesium, and nickel. The procedures describe tests run on chocolate samples to identify these compounds. The results found that all samples contained proteins, reducing sugars, and calcium, but did not contain iron or magnesium.

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1K views

Chocolate Analysis

This document analyzes the chemical composition of chocolate. It discusses the varieties and manufacture of chocolate, as well as the health effects. The aim is to test chocolate samples for proteins, fats, sugars, calcium, iron, magnesium, and nickel. The procedures describe tests run on chocolate samples to identify these compounds. The results found that all samples contained proteins, reducing sugars, and calcium, but did not contain iron or magnesium.

Uploaded by

Cartoons HD
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Chocolate Analysis

Made by Ritesh Dhiman

INDEX
 INTRODUCTION
1.Varieties
2.Manufacture
3.History
 CHOCOLATE and HEALTH
1.Good effects
2.Bad effects
 AIM
 CHEMICAL REQUIRED
 PROCEDURE FOR ANALYSIS
1.Protein test
2.Fat test
3.Sugar test
4.Calcium test
5.Iron test
6.Magnesium test
7.Nickel test
 CONCLUSION
 BIBLIOGRAPY

INTRODUCTION
Chocolates have become one of the most popular flavours in the world
of today. They form the basics ingredient in very many pastries and
cake. Each manufacture combines secret formulas of the different
varieties of the coca sweets to develop exclusive chocolates and try to
make the exotic teat. Chocolates are made from the seeds of COCOA
trees. The cocoa trees is a tropical plant, sometimes living and
producing for more than 200 years. In the modern factories tons of
bitter cocoa beans are turned into one of the world’s favourite’s
confectionary. Today chocolates are made available to us much
guarded secret formula involving varying seeds, different ingredients,
combinations of fermentation-roasting timings-temperature etc.
Flavours such as mint, coffee, orange, strawberry etc. are some of the
add ones. Usually the chocolates can be categorized into one the
following group.

1.Bitter
2.Bitter sweets
3.Unsweetened
4.Dark sweetened
5.Milk chocolates
6.Cocoa powder
7.Cocoa sauce/syrup

VARIETIES
There are three basic varieties of coca. Criolo which has the best but
the mildest powder forester which is hardier plant and Trinitario which
is a natural hybrid of the two mentioned already. Trinitario combines
both flavour and hardness. More hybrids are being developed
worldwide to improve the quality of the bean, the yield increase and
also resist to disease.

MANUFACTURE
Pod pickers using long handled knives cut the ripe pods which grow on
the both branches of the coca trees. The pulp and beans are stalked
into piles or boxes of large trays. They are covered with banana leaves
and left for fermentation over next 7 days. Fermentation happens in a
temperature of 120 degree F and hence the beans begin to develop the
characteristic colour and aroma. After 7 days fermentation beans are
transferred to be dried either in the sunlight or artificially lightened
rooms. The ultimate brown colours of the beans indicate that they are
finishedfor being processed. Now the good beans are collected for
shipping immediately to various manufactures to avoid any damages by
heat or moisture.

CHOCOLATES AND HEALTH


THE HEALTH effect of chocolates refer to the possible beneficial or
detrimental, physiological effects of eating chocolates mainly for
pleasure. For example, cocoa and chocolates may support cardiovascular
health. Other effects under preliminary research includes reduce risk
of cancer, coughing and heart disease .

Good effects
Chocolate may be mild stimulant to humans cocoa
has antioxidantactivity. Antioxidants helps to free your body of free
radicals which cause oxidative damage to the cell. Small but
regular amounts of dark chocolates are associated with lower risk of
heart attack. which Cocoa percent of at least 74%, significantly
improves the blood flow which were tested on smokers. Eating dark
chocolates may also prevent arteriosclerosis (Harding of the arteritis).

Bad effects
It contains too many bad ingredients including, milk fats and saturated
fats caffeine, oxalates and stearic acid. And while sugar may give
energy, too much of it can cause tooth decay and gum disease if eating
without regular and proper teeth brushing. Dark chocolates contain a
higher amount of caffeine than milk chocolates and this can affect
your health. Too much caffeine lead to hypertension anxiety
dehydration and inability to concentrate.

AIM
To find out the presence of
 Proteins
 Fats
 Sugars
 Calcium
 Iron
 Magnesium
 Nickel
in chocolates.

CHEMICALS REQUIRED
1.Sodium hydroxide (NaOH)
2.Copper sulphate (CuSO4)
3.Moliscli’s Reagent C10H7OH
4.Fehling’s Solution A & B
5.Sulphuric acid (H2SO4)
6. Tollen’s Reagent
7.Ammonium Chloride (NH4Cl)
8.Ammonium Hydroxide (NH4OH)
9.Sodium Phosphate (Na3PO4)

PROCEDURE FOR ANALYSIS


Tests for identification of Calcium and Magnesium and also tests for
identification of Lead and Nickel were also done.
RESULT All samples studied showed that they contain PROTEIN

RESULT

All samples studied showed that they contain REDUCING SUGAR.


RESULT
All samples studied showed that they contain CALCIUM.

RESULT All samples studied showed that they do not contain IRON.
RESULT
All samples studied showed that they do not contain MAGNESIUM.

CONCLUSION
Bibliography

 www.foodhealthinnovation.com
 www.todaydietiton.com
 www.teagasc.ie/research.com

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