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Chocolate Anaylsis

This document summarizes information about chocolate, including its varieties, manufacturing process, history, health benefits and drawbacks. The aim is to analyze chocolate to find the presence of proteins, fats, calcium, iron, magnesium and nickel. Various chemicals and procedures are listed to test for these components. The document provides background on chocolate before detailing its analysis and health effects.

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humaidali saiyed
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21 views

Chocolate Anaylsis

This document summarizes information about chocolate, including its varieties, manufacturing process, history, health benefits and drawbacks. The aim is to analyze chocolate to find the presence of proteins, fats, calcium, iron, magnesium and nickel. Various chemicals and procedures are listed to test for these components. The document provides background on chocolate before detailing its analysis and health effects.

Uploaded by

humaidali saiyed
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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CHOCOLATE

ANAYLSIS
XII C (RJ)
INDEX
• INTRODUCTION TO CHOCOLATE
• VARITIES OF CHOCOLATES:
• MANUFACTURE
• HISTORY
• CHOCOLATE AND HEALTH:
-BENEFITS
-DRAWBACKS
• AIM:-
• TO FIND OUT THE PRESENCE OF
1. PROTEINS
2. FATS
3. CALCIUM
4. IRON
5. MAGNESIUM
6. NICKEL
• BIBLIOGRAPHY
INTRODUCTION TO
CHOCOLATE:

• 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. Chocolates can
also be used as hot and Cold Beverages.
Each manufacture combines secret
formulas of the different varieties of the
coca sweets to develop exclusive
chocolates and try to make the exotic teat.
Gifts of chocolates molded to different
shapes have become traditional on certain
festivals and occasions.

• Chocolates are made from the seeds of


COCOA trees. Spanish mythology
considers these trees were grown in the
garden of the PARADISE and believed
that the chocolates drink was Divine. The
• Chocolates is a highly commercialized and
money making program. In the modern
factories tons of bitter cocoa beans are turned
into one of the world’s favourite 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. Also today the chocolates can contain
ingredients as peanut, different types of
walnuts, dry fruits, caramels, crisped rice etc.

• Usually the chocolates can be categorized into


the following group:-
1. Bitter
2. Bitter sweets
3. Unsweetened
4. Dark sweetened
5. Milk chocolates
6. Cocoa powder
7. Cocoa sauce/syrup
VARITIES OF CHOCOLATES:
• There are three basic varieties of cocoa.
• Criollo, which has the best but the mildest powder;
• Forastero, 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 developed world wide 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 ar
e 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 of120˚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 finished for being processed. Now the good
beans are collected for shipping immediately to
various manufactures to avoid any damages by heat or
moisture
HISTORY
• The story of the chocolate spans more than
2000 years. Chocolate was first drunk rather
than being eaten.
• Though started in the tropical rainforest of
central and South America were cocoa was
first grown, the tales of chocolate cultivation
now circles the world.
• The earliest usage of chocolates dates back
before Olmec. The oldest known cultivation
and usage of cocoa was in Puerto Escondido
Honduras as the history data between 1100
BC and 1400 BC.
• The Olmecs used it for religious rituals or as
a medicinal drink, with no recipes for
personal use. Little evidence remains of how
the beverage was processed.
CHOCOLATE AND
HEALTH:
BENEFITS:
1.Increases heart health: The antioxidants in
dark chocolate have been shown to lower
blood pressure, reduce the risk of clotting
and increase blood circulation to the heart,
thus lowering the risks of stroke, coronary
heart disease and death from heart disease.
2.Balances the immune system: Flavonols
prevent the immune system from going into
overdrive and reduce oxidative stress, which
is an imbalance caused by cells fighting
against free radicals and a common cause of
many diseases.
3.Combats diabetes: Epicatechin protects
cells, makes them stronger and supports the
processes that help the body to use insulin
better, which might prevent or combat
diabetes.
4.Improves brain function: Flavonols in dark
chocolate have a positive impact on brain
5.Boosts athletic performance: The epicatechin
in dark chocolate increases the production of nitric
oxide in the blood, which supports circulation and
reduces the amount of oxygen an athlete uses
while engaged in moderately intense exercise. This
allows the athlete to maintain workout intensity for
longer.
6.Reduces stress: People who ate dark chocolate
reported that they felt less stressed, and researchers
confirmed that after eating dark chocolate, there
were reduced levels of the stress hormone cortisol.
This may be related to dark chocolate’s effects on
heart health, since stress is a risk factor for
cardiovascular disease.
DRAWBACKS:
• While chocolates have many good effects on
consuming, it also has many negative side
effects. Chocolate receives a lot of bad press
because of its high fat and sugar content. Its
consumption could be associated with acne,
obesity, high blood pressure, coronary artery
disease, and diabetes.
• Keep in mind that cocoa contains caffeine and
related chemicals. Eating large amounts might
cause caffeine-related side effects such as
nervousness, increased urination, sleeplessness,
and a fast heartbeat. Cocoa can cause allergic
skin reactions, constipation and might trigger
migraine headaches.
• sugar may give energy, too much of it can cause
tooth decay and gum disease if eating without
regular and proper teeth brushing. Sugar plays a
harmful role in tooth decay by providing bacteria
in your mouth with energy. Bacteria begin to
multiply faster, and plague begins to grow in size
and thickness on your teeth
• Bacteria can also use sugar as a glue to cling
to your teeth ,making it difficult to get rid of
just a tooth brush. Dark chocolates contain a
higher amount of caffeine than milk
chocolates and this can affect your health.
Too much caffeine can lead to hypertension,
anxiety dehydration and inability to
concentrate.
AIM:-
TO FIND OUT THE PRESENCE
OF...
1. PROTEINS
2. FATS
3. CALCIUM
4. IRON
5. MAGNESIUM
6. NICKEL

CHEMICAL 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 (AgO)
7. Ammonium Chloride (NH4Cl)
8. Ammonium Hydroxide (NH4OH)
9. Sodium Phosphate (Na3PO4)
Procedure For Analysis
CONCLUSION :-
BIBLIOGRAPHY:-
- HOPKINSMEDICINES
- FOODHEALTHINNOVATION
- TODAYSDIETION

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