Wyniki wyszukiwania - Biblioteka Nauki

1

Sorption properties of a modified powdered cocoa beverage

100%

Kowalska J. , Majewska E. , Lenart A.

Chemical and Process Engineering

|

2011

|

tom 32

|

nr 1

21-31

EN

The purpose of the study was to analyse the effect of changes in the composition of raw material and agglomeration on sorption properties of a multi-component food, in the example of a powdered cocoa beverage. The basic composition of the mixtures was 20% of cocoa and 80% of sucrose. A change in raw material composition involved partial or total replacement of sucrose with a mixture of glucose and fructose, or with maltodextrin. Analysis of sorption properties demonstrated variability in the course of isotherms of water vapour sorption for components of the powdered cocoa beverage. Limiting water activity (aw) was determined for the value of 0.529. The conducted analysis detected no significant effect of agglomeration on water content in the tested products. However, a significant change in the raw material composition was demonstrated.

2

Sorption properties of a modified powdered cocoa beverage

88%

Kowalska J. , Majewska E. , Lenart A.

|

2011

|

nr 1

3

Evaluation of polyphenols and antioxidative activity of cocoa and chocolate products

88%

Kroyer G. , Molnar T.

Polish Journal of Food and Nutrition Sciences

|

2011

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tom 61

|

nr Suppl.1

4

Analysis of the effect of technological processing on changes in antioxidant properties of cocoa processed products

75%

Kowalska J. , Sidorczuk A.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 2[A]

96-99

EN

Antioxidant properties were studied by determining the ability to deactivate stable two chromogen radicals – 1.1-dipheny-2-picrylhydrazyl (DPPH.), [2.2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)] (ABTS•+) as well as inhibition of reactions that yield peroxides in emulsions of linoleic acid and chelation of iron. The study demonstrated the influence of technological processing on changes in antioxidant properties of cocoa processed products. Cocoa beans were characterised by the highest whereas cocoa butter by the lowest content of polyphenols. This study demonstrated that the products under investigation exhibited antioxidant properties in relation to ABTS•+ and DPPH•. Extracts were more effective in scavenging ABTS•+ than DPPH•. Extracts from cocoa beans, cocoa mass as well as dark chocolate were characterised by very high capacity (at 100% level) to inhibit the formation of peroxides in emulsion systems. Dilution of extracts had an impact on the antioxidant properties of the products under investigation. Correlations were found between the total content of polyphenols in cocoa products and the ability of extracts to scavenge ABTS•+ and DPPH• as well as to chelate iron and inhibit peroxide production in emulsion systems.

PL

Właściwości przeciwutleniające badano poprzez oznaczenie zdolności do dezaktywacji stabilnych rodników DPPH˙, kationorodników ABTS˙+ oraz hamowania reakcji tworzenia nadtlenków w emulsjach kwasu linolenowego i chelatowania jonów żelaza. Stwierdzono wpływ procesu technologicznego na zmianę zawartość polifenoli w ziarnie kakaowym i produktach jego przerobu. Najwięcej polifenoli zawierało ziarno kakaowe, a najmniej tłuszcz kakaowy. Badane produkty wykazywały wyraźne, choć niejednakowe właściwości przeciwrodnikowe wobec kationorodników ABTS˙+ i stabilnych rodników DPPH˙. Ekstrakty wykazywały większą efektywność działania wobec kationorodników ABTS˙+ w porównaniu do stabilnych rodników DPPH˙. Ekstrakty ziarna kakaowego, miazgi kakaowej oraz czekolady gorzkiej posiadały bardzo wysoką aktywność (na poziomie 100%) do hamowania tworzenia nadtlenków w układzie emulsyjnym. Rozcieńczenie ekstraktów wpłynęło na aktywność przeciwutleniającą badanych produktów. Wykazano, że istnieje zależność pomiędzy zawartością polifenoli ogółem w badanych produktach, a zdolnością ekstraktów do zmiatania rodników ABTS˙+ i DPPH˙ oraz chelatowania jonów Fe2+ i hamowania tworzenia nadtlenków w układzie emulsyjnym.

5

Kakaowce nad Wisłą? Przyczynek do analizy percepcji roślin egzotycznych w Polsce

75%

Błażej P.

Przegląd Humanistyczny

|

2018

|

tom 62(1 (460))

121-130

PL

The aim of the article is to characterize the perception of exotic plants in Poland – the process of their demostication in the cultural and social senses. As an example for the analysis, cocoa was selected. In the introduction, the mechanisms of constructing the concept of exotica were described. Then, the changes in the cultural significance of cocoa from pre-colonial times to the present were discussed. In the following part, the perception of cocoa cultivation in Poland was outlined.

6

Farmers’ knowledge and perception of cocoa insect pests and damage and the implications for pest management on cocoa in Ghana

75%

Awudzi G. K. , Adu-Acheampong R. , Avicor S. W. , Bukari Y. , Yeboah M. A. , Boateng E. K. O. , Ahadzi S. K. , Awudzi G. K. , Adu-Acheampong R. , Avicor S. W. , Bukari Y. , Yeboah M. A. , Boateng E. K. O. , Ahadzi S. K.

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tom 61

|

nr 2

7

Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation

75%

Gonzalez E. G. , Orejuela J. H. M. , Banguera J. S. S. , Moreno D. I. C. , Narvaez G. A. , Munez A. F. O. , Rodriguez C. M.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

|

2022

|

tom 103

|

nr 4

8

Sustainability evaluation of a smallholder cocoa plantation on the Sebatik Island, Indonesia, using a multidimensional scaling approach

75%

Hidayanto M. , Fiana Y.

Journal of Water and Land Development

|

2024

|

tom no. 60

167--176

EN

The Sebatik Island is one of the main cocoa-producing regions in Indonesia, but its productivity has been reported to be below the potential production volume. Therefore, this study aims to evaluate the sustainability index for smallholder cocoa plantations on the Sebatik Island using the multidimensional scaling (MDS), known as the RAP-SEBATIK (rapid appraisal for cocoa on Sebatik Island) that adopts from the RAPFISH (Rapid Appraisal for Fisheries). The MDS was used to evaluate the sustainability status of cocoa across six dimensions, while the leverage analysis was applied to identify the status of the most influential attributes of each dimension. The results showed that the average sustainability index value for such dimensions as ecological, economic, sociocultural, infrastructural and technological, law and institutional, as well as defence and security was 46.23, 48.58, 75.20, 40.49, 36.39, and 36.39%, respectively, based on the current conditions. According to these findings, only the sociocultural dimension was sustainable in smallholder cocoa plantations on the Sebatik Island. The main attributes that need improvement for the sake of sustainability apply to the following dimensions: ecological, economic, sociocultural, infrastructure and technology, law and institutional, as well as defence and security. Attributes that need intervention are the average age of cocoa, the community’s level of formal education, fertilisers application for cocoa, the operation of a shop for agricultural production facilities, and defence and security facilities and infrastructure.

9

Impact of a growth enhancement support scheme on cocoa yield and income of cocoa farmers in Osun State, Nigeria

75%

Kolawole M. A. , Tijani A. A. , Kehinde A. D.

Acta Scientiarum Polonorum. Agricultura

|

2020

|

tom 19

|

nr 1

10

Sorption properties of a modified powdered cocoa beverage

75%

Kowalska J. , Majewska E. , Lenart A.

Chemical and Process Engineering

|

2011

|

tom Vol. 32, nr 1

21-31

EN

The purpose of the study was to analyse the effect of changes in the composition of raw material and agglomeration on sorption properties of a multi-component food, in the example of a powdered cocoa beverage. The basic composition of the mixtures was 20% of cocoa and 80% of sucrose. A change in raw material composition involved partial or total replacement of sucrose with a mixture of glucose and fructose, or with maltodextrin. Analysis of sorption properties demonstrated variability in the course of isotherms of water vapour sorption for components of the powdered cocoa beverage. Limiting water activity (aw) was determined for the value of 0.529. The conducted analysis detected no significant effect of agglomeration on water content in the tested products. However, a significant change in the raw material composition was demonstrated.

11

Assessment of the value of doubled haploids as progenitors in cocoa [Theobroma cacao L.] breeding

75%

Sounigo O. , Lachenaud P. , Bastide P. , Cilas C. , N'Goran J. , Lanaud C.

Journal of Applied Genetics

|

2003

|

tom 44

|

nr 3

12

A mathematical model of cocoa pod deformation based on Hertz theory

75%

Faborode M. O. , Dinrifo R. R.

|

nr 3

13

Assessment of public relations among certified and non-certified cocoa marketers in Ondo State, Nigeria

63%

Salau S. A. , Agbede T. B.

Journal of Agribusiness and Rural Development

|

2021

|

tom 2[60]

14

Identifying cocoa marketing system (Theobroma Cacao L.) at Utcubamba and Bagua provinces in the region of Amazonas-Peru

63%

Castaneda Chavez V. M. , Huayama Sopla P. M. , Rituay Trujillo P. A.

Economic and Regional Studies

|

2018

|

tom 11

|

nr 4

EN

Subject and purpose of work: The purpose of the study was to identify the marketing system of cocoa (Theobroma cacao L.) traditionally used by producers in the provinces of Utcubamba and Bagua in the Amazonas region in Peru. Materials and methods: The study was conducted by means of the diagnostic survey method, using direct interviews with a specified population that consisted of 90 producers out of a total of 1239 affiliates grouped in 3 agricultural organizations. The study was developed in 2017. Results: The cocoa marketing system in the Amazonas region is related to the traditionally used forms and methods of production as well as to the agents involved in it. Conclusions: The cocoa marketing system identified in the provinces under study is a free market governed by laws of supply and demand with the sale of the product to intermediaries mainly in its fresh state and as raw material.

PL

Przedmiot i cel pracy: Przedmiotem i celem pracy było określenie systemu marketingowego kakao (Theobroma cacao L.) tradycyjnie stosowanego przez producentów w prowincjach Utcubamba i Bagua w regionie Amazonas w Peru. Materiały i metody: Badanie przeprowadzono metodą ankiety diagnostycznej, wykorzystując bezpośrednie wywiady z określoną liczebnie populacją, która wynosiła dokładnie 90 producentów spośród 1239 podmiotów stowarzyszonych w 3 organizacjach rolniczych. Badanie zostało opracowane w 2017 roku. Wyniki: System marketingowy kakao w regionie Amazonas jest związany z tradycyjnie stosowanymi formami i metodami produkcji oraz z podmiotami, które w nich uczestniczą. Wnioski: System marketingowy kakao zidentyfikowany w badanych prowincjach jest wolnym rynkiem regulowanym przez prawa popytu i podaży, gdzie produkt jest sprzedawany pośrednikom głównie w stanie nieprzetworzonym i jako surowiec.

15

Wpływ aglomeracji na stabilność kwasu L-askorbinowego w przechowywanym kako instant

63%

Kowalska J. , Lenart A. , Dobrowolska J.

Inżynieria i Aparatura Chemiczna

|

2009

|

tom Nr 1

30-31

PL

Kakao instant wzbogacono w witaminę C łączy w sobie cechy produktu pożądanego przez konsumenta, jest źródłem witamin i składników mineralnych. Znajomość zmian zawartości witaminy C w czasie pozwala na przewidywanie jej stabilności podczas przechowywania w określonych warunkach. Celem pracy była analiza zmian zawartości kwasu L-askorbinowego w aglomerowanym kakao instant podczas przechowywania.

EN

Instant cocoa powder enriched with C vitamin is becoming a product with a quality expected by a consumer, as well as a source of vitamins and mineral components. The knowledge of a change of vitamin C content in time allows the prediction of stability during storage in specina fied conditions. The aim of the paper was to analyse changes of L-ascorbic acid content in agglomerated instant cocoa during storage. Key words: ascorbic acid, agglomeration, cocoa, instant J. LIMANOWSKI: Evaluation of the use of an impeller pump with the elastic rotor for yoghurt and homogenized cheese pumping

16

Assessing the temporal stability of spatial patterns of soil apparent electrical conductivity using geophysical methods

63%

De Caires S. A. , Wuddivira M. N. , Bekele I.

International Agrophysics

|

2014

|

tom 28

|

nr 4

EN

Cocoa remains in the same field for decades, resulting in plantations dominated with aging trees growing on variable and depleted soils. We determined the spatio-temporal variability of key soil properties in a (5.81 ha) field from the International Cocoa Genebank, Trinidad using geophysical methods. Multi-year (2008-2009) measurements of apparent electrical conductivity at 0-0.75 m (shallow) and 0.75-1.5 m (deep) were conducted. Apparent electrical conductivity at deep and shallow gave the strongest linear correlation with clay-silt content (R = 0.67 and R = 0.78, respectively) and soil solution electrical conductivity (R = 0.76 and R = 0.60, respectively). Spearman rank correlation coefficients ranged between 0.89-0.97 and 0.81-0.95 for apparent electrical conductivity at deep and shallow, respectively, signifying a strong linear dependence between measurement days. Thus, in the humid tropics, cocoa fields with thick organic litter layer and relatively dense understory cover, experience minimal fluctuations in transient properties of soil water and temperature at the topsoil resulting in similarly stable apparent electrical conductivity at shallow and deep. Therefore, apparent electrical conductivity at shallow, which covers the depth where cocoa feeder roots concentrate, can be used as a fertility indicator and to develop soil zones for efficient application of inputs and management of cocoa fields.

17

Walory zdrowotne gorzkiej czekolady i kakao

63%

Kulczyński B. , Gramza-Michałowska A. , Sidor A.

Przemysł Spożywczy

|

2023

|

tom T. 77, nr 9

32--35

PL

Kakao i gorzka czekolada to produkty zaliczane do superfoods, które wykazują szeroki, pozytywny wpływ na zdrowie człowieka. Za sprawą obecnych w nich flawanoli i flawonoli, regularne ich spożycie wiąże się z szeregiem korzyści zdrowotnych. Włączenie do diety kakao i gorzkiej czekolady poprawia funkcjonowanie układu krążenia, reguluje gospodarkę węglowodanową, zmniejsza ryzyko depresji, pomaga zredukować stan zapalny, a także poprawia funkcje poznawcze. Z uwagi na niewiele działań niepożądanych związanych ze spożywaniem kakao i gorzkiej czekolady, produkty te można uznać za ważny element zwyczajowej diety.

EN

Cocoa and dark chocolate are products categorized as superfoods, which show wide-ranging positive impact on human health. Due to the flavanols and flavonols present in them, their regular consumption is associated with a numer of health benefits. Including cocoa and dark chocolate in the diet improves the functioning of cardiovascular, regulates carbohydrate metabolism, reduces the risk of depression, helps reduce inflammation, and improves cognitive function. Given the few side effects associated with the consumption of cocoa and dark chocolate, these products can be considered an important part of a habitual diet.

18

Spotřeba kakaa, kávy, čaje a čokolády v meziválečném Československu

63%

Krček T.

Moderní dějiny: sborník k dějinám 19. a 20. století (Modern History: Studies into 19th and 20th century history)

|

2015

|

tom 23

|

nr 2

135-155

EN

This article deals with the consumption of cocoa, coffee, tea and chocolate in the territory of interwar Czechoslovakia and focuses mainly on the Czech lands. The study is based mainly on contemporary statistical sources, publications and the daily press. It focuses on the overall consumption of these commodities with respect to working class families and black coat families. It comes to the conclusion that the level of coffee consumption of working class families was approximately half that of black coat families. However, working class families consumed cups of coffee than the black coat families, and their rye coffee consumption, along with the consumption of chicory, was several times higher. Tea consumption was considered a luxury, and tea was not too popular with the public at this time. Cocoa was intended mainly for cooking and baking. Chocolate was consumed by rather wealthier segments of the population. A wide range of replacements for these materials was created for the poor.

19

Assessment of public relations among certified and non-certified cocoa marketers in Ondo state, Nigeria

63%

Salau S. A. , Agbede T. B.

Electronic Journal of Polish Agricultural Universities. Series Economics

|

2020

|

tom 23

|

nr 4

20

Determination of organochlorine pesticide residues in dried cocoa

63%

Abiodun Olaniran O. , Oyerinde Ajiboye E. , Abiodun Adebayo T. , Adelani Babarinde S. , Omolola Adedosu H. , Olulakin Adesina G.

International Letters of Natural Sciences

|

2016

|

tom 54

EN

Organochlorine pesticide residues in dried cocoa beans from selected towns in Ondo and Osun States, Nigeria were determined. Four towns Ondo and Idanre (Ondo State) and Ife and Ilesa (Osun State) were selected to represent cocoa producing areas in the states. Samples were extracted and cleaned-up on silica gel adsorbent. Pesticide residues were detected using Gas Chromatography – Mass Spectrometry (GC-MS). Five organochlorine pesticides were detected in the samples from Ondo state which includes alpha-HCH, beta-HCH, delta-HCH, endrin and p p’ DDT. The levels of p p’ DDT (0.108 mg/kg and 0.107 mg/kg) detected in samples from Ondo and Idanre towns were lower than the EU MRL (0.5 mg/kg), while other detected organochlorine pesticide residues from the State were higher than the EU MRL. In Osun State, alpha-HCH, lindane, dieldrin, endrin, heptachlor-epoxide, endosulfan I and p p’ DDT were organochlorine pesticide residues detected, with lindane (0.074 mg/kg), endosulfan I (0.099 mg/kg) and p p’ DDT (0.235 mg/kg) being lower than EU MRLs. Higher levels of organochlorine pesticide residues than the EU MRLs suggest that the produce were not safe for human consumption because of the tendency of the pestsides to persist for a long period of time and as well bioaccumulate within the environment. The produce can also face trade threat in international market. Measures were suggested to ameliorate this situation.