• 한국의류산업학회지
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• 제14권3호
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• pp.492-500
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• 2012

Cocoa is a popular drink for children and contains healthy polyphenols however; a deep brown stain is left when cocoa is spilled over clothes. The main pigments in cocoa are anthocyanins that change in washing solutions with different alkalinity and metals. The removal and color changes in a cocoa stain after washing with various pH solutions and water hardness were studied. Alkalinity and the water hardness of washing solutions were important factors for the removal of cocoa stains. The removal of cocoa things in washing solutions without detergent was low (and even became negative after removal and darker) in solutions with a pH 9 and above. The cocoa stain was not removed and only the fabric color faded, although the cocoa stained cloth was washed with Korea tap water that has a pH of 7. The cocoa stain removal in detergent solutions was conspicuously higher than for only water. Even in detergent solutions, the cocoa stain removal decreased as water hardness increased. Cocoa stain removal was more effective and the color dimmest when the stained cloth was washed in a solution without the metal cations, and the bleach added with the detergent at a temperature of $40^{\circ}C$ and for longer than 20 minutes. Effective and economical equipment for tap water softening for a washing machine should be developed and used to improve cocoa stain removal.

• Asian-Australasian Journal of Animal Sciences
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• 제28권3호
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• pp.343-350
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• 2015

Cocoa pod is among the by-products of cocoa (Theobroma cacao) plantations. The aim of this study was to apply a number of treatments in order to improve nutritional quality of cocoa pod for feeding of ruminants. Cocoa pod was subjected to different treatments, i.e. C (cocoa pod without any treatment or control), CAm (cocoa pod+1.5% urea), CMo (cocoa pod+3% molasses), CRu (cocoa pod+3% rumen content) and CPh (cocoa pod+3% molasses+Phanerochaete chrysosporium inoculum). Analysis of proximate and Van Soest's fiber fraction were performed on the respective treatments. The pods were then subjected to an in vitro digestibility evaluation by incubation in rumen fluid-buffer medium, employing a randomized complete block design (n = 3 replicates). Further, an in vivo evaluation of the pods (35% inclusion level in total mixed ration) was conducted by feeding to young Holstein steers (average body weight of $145{\pm}3.6kg$) with a $5{\times}5$ latin square design arrangement (n = 5 replicates). Each experimental period lasted for 30 d; the first 20 d was for feed adaptation, the next 3 d was for sampling of rumen liquid, and the last 7 d was for measurements of digestibility and N balance. Results revealed that lignin content was reduced significantly when cocoa pod was treated with urea, molasses, rumen content or P. chrysosporium (p<0.01) with the following order of effectiveness: CPh>CAm>CRu>CMo. Among all treatments, CAm and CPh treatments significantly improved the in vitro dry matter and organic matter digestibility (p<0.05) of cocoa pod. Average daily gain of steers receiving CAm or CPh treatment was significantly higher than that of control (p<0.01) with an increase of 105% and 92%, respectively. Such higher daily gain was concomitant with higher N retention and proportion of N retention to N intake in CAm and CPh treatments than those of control (p<0.05). It can be concluded from this study that treatment with either urea or P. chrysosporium is effective in improving the nutritive value of cocoa pod.

• 한국식품과학회지
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• 제21권1호
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• pp.75-79
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• 1989

초콜렛의 주요 고체성분인 설탕과 코코아 현탁액의 용융상태에서의 유동특성을 Haake회전점도계로 측정 분석하였다. 두 현탁액 모두 실험 농도에서 항복응력을 가졌으며 낮은 전단속도에서는 rheopexy, 높은 전단속도에서는 thixotropy 성질을 나타내었다. 현탁액의 유동특성은 변형된 Casson식으로 분석되었으며 Casson viscosity와 yield value는 설탕과 코코아 입자의 농도가 증가함에 따라 증가하였으며. Casson viscosity는 고체성분의 입도가 커짐에 따라 설탕 현탁액에서는 감소하였고 코코아 현탁액에서는 증가하였다. Casson yield value는 고체성분의 입도가 커짐에 따라 설탕 현탁액에서 는 감소하였고 코코아 현탁액에서 는 변화가 거의 없었다. 따라서 초콜렛의 유동성은 관능적으로 바람직한 범위 내에서 설탕 입도는 크게 하고 코코아 입도는 작게 함으로써 개선되어질 수 있을 것으로 판단되었다.

• 한국식품과학회지
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• 제32권3호
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• pp.634-639
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• 2000

본 연구는 cocoa mass를 마이크로파 roasting하여 그 이화학적 성분 변화를 일반성분, pH, 적정산도, 유기산, 색깔 및 당을 중심으로 살펴 보는 한편 이를 상법으로 roasting한 경우와 비교해 보고자 하였다. 마이크로파 roasting은 110, 120, 130, 140, $150^{circ}C$의 온도에서 10, 20, 30, 40분 동안 행하였고 상법의 경우는 $140^{circ}C$에서 30분간 roasting하였다. Cocoa mass, 마이크로파 roasting한 cococa mass 및 상법으로 roasting한 cocoa mass의 일반성분은 처리군 간에 차이가 없었고, pH의 변화가 적정산도나 유기산의 변화에는 영향을 끼치지 않았으며, 적정산도는 처리군 간에 유의차가 있었다. 마이크로파로 roasting한 경우 상법 roasting보다 유기산 제거 효과가 부족했고, 색깔의 변화가 적었으며, 과당, 포도당, 서당 및 맥아당은 감소하는 것으로 나타났다.

• Nutrition Research and Practice
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• 제17권2호
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• pp.228-240
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• 2023

BACKGROUND/OBJECTIVES: Cocoa consumption is associated with health benefits due to its high content of polyphenols. However, the effects of short-term cocoa consumption remain unclear. We aimed to determine the effects generated by cocoa consumption (for 7 days) in young adults in normoweight and class II obesity. SUBJECTS/METHODS: Before-and-after study was carried out in normoweight (NW) (n = 15) and class II obesity (CIIO) (n = 15) young adults. The NW and CIIO participants consumed 25 and 39 g of cocoa, respectively, per day for 7 days. The effect of cocoa consumption was evaluated on the lipid profile, insulin resistance (IR), and inflammation. Oxidative damage was also examined by assessing the biomarkers of oxidative damage in plasma. In addition, recombinant human insulin was incubated with blood obtained from the participants, and the molecular damage to the hormone was analyzed. RESULTS: Cocoa consumption resulted in decreased low-density lipoprotein-cholesterol in both groups (P = 0.04), while the total cholesterol, high-density lipoprotein cholesterol, and triglycerides were maintained at the recommended levels. Initially, IR was detected in the CIIO group (homeostasis model assessment [HOMA] = 4.78 ± 0.4), which is associated with molecular damage to insulin. Interestingly, intervention with cocoa resulted in improved IR (HOMA = 3.14 ± 0.31) (P = 0.0018) as well as molecular damage to insulin. Finally, cocoa consumption significant decreased the arginase activity (P = 0.0249) in the CIIO group; this is a critical enzymatic activity in the inflammatory process associated with obesity. CONCLUSIONS: The short-term consumption of cocoa improves the lipid profile, exerts anti-inflammatory effects, and protects against oxidative damage. Results of this study indicate that cocoa consumption can potentially improve IR and restore a healthy redox status.

• 한국식품과학회지
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• 제32권3호
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• pp.654-658
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• 2000

Coca bean을 마이크로파로 roasting하고 그 향기성분의 변화를 methyl pyrazine류를 중심으로 살펴보고 이를 상법으로 roasting한 경우와 비교해 보았다. 전자렌지를 개조하여 마이크로파 roasting system을 설계하여 실험에 사용하였고 열전쌍을 이용한 온도측정법으로 cocoa bean의 품온을 측정하였다. 마이크로파 roasting은 roasting 시간을 30분으로 고정하고 온도를 110, 120, 130, 140 및 $150^{\circ}C$로 변화시킨 경우와 roasting 온도를 $130^{\circ}C$로 고정하고 roasting 시간을 5, 10, 20 및 30분으로 변화시킨 경우로 구분하여 행하였다. 상법 roasting은 $120^{\circ}C$에서 15분간 실시하였다. Methyl pyrazine 류의 함량과 함량비는 마이크로파 roasting 온도 및 rosting 시간에 영향을 받았으며 적정한 methyl pyrazine류의 비는 $140^{\circ}C$ 30분 roasting에서 얻을 수 있었다.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1993년도 Proceedings of International Conference for Agricultural Machinery and Process Engineering
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• pp.727-733
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• 1993

An attempt was made to mechanize the infield transportation system in a cocoa plantation. A small trailer was designed and fabricated and used with a commercial 2-wheeled walking tractor modified into a 4-wheeled tractor-trailer unit to suit the plantation conditions. The transporter had a capacity of 800 kg and could be loaded with about 1000 cocoa pods at a time and was well within the towing capability of a 10 hp tractor. Time and motion studies were conducted on a 30 acre, 6 year old cocoa plantation intercropped with coconut to compare manual and the tractor-trailer combination in relation to infield transportation. The total time taken to harvest 80 trees manually was computed to be 24 manuhours per hectare whilst the tractor-trailer combination required 18manhours.

• 한국염색가공학회:학술대회논문집
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• 한국염색가공학회 2009년도 학술발표대회
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• pp.81-82
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• 2009

IEC 60456 declared the cocoa soiled cloth to be one of the standard soiled test cloths for measuring the performance of the clothes washing machines. Researchers for textile washing have known that cocoa soiled cloth has shown unpredictable washing performance. The color of cocoa mainly comes from flavonoids, and flavonoids reversibly change color with alkalinity from pH 1 to pH 7 as food colorants. The color change of flavonoids under various washing conditions, in the alkali solution, has not yet been confirmed. In this study, we have investigated the color change and the soil removal of the cocoa soiled cloth which were washed with alkaline washing liquids of various hardnesses. The cocoa soiled cloth which was washed in the water which was 60ppm or higher became darker than the soiled cloth. When the cloth was washed in the detergent solution, the cloth was slightly darker only when the washing condition was $20^{\circ}$ and 250ppm. As the water hardness increased, the soil removal decreased and the higher washing temperature was more effective.

• Mycobiology
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• 제37권3호
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• pp.215-217
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• 2009

Sixty four samples of cocoa beans replicated in quadruplicates were collected from five warehouses from southwest Nigeria and examined for fungal loads, ergosterol and eohratoxin A The levels of all the variables obtained were further used as indices for cocoa grading into food quality, FoQ (erg < 5 mg/kg; OTA < $1{\mu}g$/kg), feed quality, FeQ (erg = $5{\sim}10\;mg$/kg; OTA in the range of $1.1{\sim}3.11{\mu}g$/kg), Screen for mycotoxin, SFM (erg = $10{\sim}20\;mg$/kg; OTA from $3.12{\mu}g$/kg and above) with fuel quality, FuQ having erg > 20 mg/kg and OTA > $6.12{\mu}g$/kg. Using these ergosterol indices, 18.75% of the cocoa beans examined was classified with the FoQ, 18.75% with the FuQ while 31.25% was classified with both the FeQ and the SFM, respectively. In conclusion, ergosterol can be used as a rapid index to grade fermented, dried cocoa beans meant for export.

• Journal of Plant Biotechnology
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• 제42권2호
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• pp.123-128
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• 2015

Pregermination treatment of cocoa beans either with the testa, group PCB (+T), or without the testa, group PCB (-T), was studied here to determine whether this treatment (incubation up to 120 h at $25^{\circ}C$) has any effect on the levels of allergenic proteins or on chemical composition. Our proximate analysis included carbohydrates, proteins, and lipids. We used western blotting to measure changes in the amounts of allergenic proteins in the cocoa beans during the pregermination treatment. The protein and carbohydrate content of both groups (with or without the testa) decreased slightly during this treatment, whereas lipid content increased. Group PCB (-T) showed more rapid metabolic processes than did group PCB (+T) during the pregermination treatment. Western blot analysis showed that the cocoa beans contained an allergenic protein of ~28 kDa. Removal of the testa strongly reduced the amount of this allergenic protein after 72 h of the pregermination treatment. Generally, the pregermination treatment increased antioxidant activity in both groups. Significant differences in the antioxidant activity were observed between groups PCB (-T) and PCB (+T). Particularly, group PCB (-T) showed high antioxidant activity at 72 h of the pregermination treatment. Thus, the combination of cocoa beans without the testa and pregermination treatment (72 h) seems to be the optimal method for production of hypoallergenic cocoa beans rich in antioxidants for patients with allergic disorders.