The Journey from Cocoa to Chocolate

Preserving Flavor and Bioactive Compounds

Ravi Pandiselvam, V. Arun Prasath (Herausgeber)

Buch | Softcover

377 Seiten

2026
Academic Press Inc (Verlag)
978-0-443-31572-5 (ISBN)

Infos

Cocoa beans contain huge sources of phytochemicals that act as both flavor agents and bioactiove compounds. Care must be taken in the processing of coccoa into chopcolate in order to maintain cocoa's natural health benefits while enhancing flavor to create the sweet treat we know and love. The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds provides an end-to-end review of different pre-processing and processing methods their effects on the nutritional, physiochemical, sensorial properties, and health benefits of the cocoa. Readers will explore the journey from cocoa beans to chocolate in depth, including recent advances in processing techniques, and the utilization of cocoa by-products for improved sustainability and waste reduction. The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds is an exciting new resource the emphasizes the untapped potential of cocoa and it's beneficial components, as well as processing techniques to retain them without sacrificing sensorial properties. Readers from academia, research, food science, and the chocloate industry will benefit from this new resource.

Autor

Dr. R. Pandiselvam is a Senior Scientist (Agricultural Engineering) at ICAR-Indian Agricultural Research Institute (IARI), New Delhi. He received his B.Tech. in Agricultural Engineering (2010) and M.Tech. in Agricultural Processing & Food Engineering (2012) from Tamil Nadu Agricultural University (TNAU), Coimbatore. He completed his Ph.D. from TNAU in 2015 and joined ICAR in 2016 as a Scientist at the ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala. During his tenure at CPCRI (2016–2024), Dr. Pandiselvam significantly contributed to the design and development of several post-harvest technologies including a minimal processing machine for tender coconut, a continuous-type coconut testa removing machine, a tender coconut cutting machine, and preservation protocols for trimmed tender coconut. He was also involved in the development and commercialization of value-added coconut-based food products such as Kalpa Krunch, Frozen Coconut Delicacy, and Matured Coconut Water-Based Beverages, benefitting over 40 entrepreneurs. He has trained more than 8,000 stakeholders through demonstrations and capacity-building programs. Dr. Pandiselvam has authored over 100 research and review articles in reputed journals, co-authored 7 books and 67 book chapters, and serves on editorial boards of several international journals. His achievements have been recognized with prestigious awards, including the NAAS Young Scientist Award (2020), NAAS Associate (2021), ISAE Distinguished Service Award (2020), and inclusion in the World’s Top 2% Scientists list by Stanford University & Elsevier. Recently, he was honored with the Rashtriya Krishi Vigyan Puraskar 2025– Young Scientist Award for his outstanding contributions to agricultural engineering and technology dissemination. Dr. V. Arun Prasath is an Assistant Professor in the Department of Food Process Engineering, National Institute of Technology Rourkela, Sundargarh, Odisha, India. He received M.Tech and Ph.D. degrees in Agricultural Processing and Food Engineering from TNAU during 2012 and 2015. He has got more than Seven years of teaching and research experience in the field of Food Process Engineering. He has 25 research publications, 10 technical popular articles, and 1 book to his credit. His research interests are in the area of post-harvest handling and storage of fresh commodities, Development Nano-Packaging materials, Design and development of processing equipment. He has taught basic engineering as well as advanced food process engineering courses for undergraduate students of various disciplines in Kelappaji College of Agricultural Engineering and Technology (KCAET), Kerala Agricultural University, Tavanur and in Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore.

Inhalt

Section I. Science behind the chocolate
1. Cocoa– Cultivation to Harvesting
2. Cocoa– The chemistry of flavors
3. Cocoa bean extraction– Equipments and Tools
4. Fermentation of cocoa beans
5. Dryers for cocoa beans
6. Roasting – Recent Advances
7. Alkalization processing of cocoa beans
8. Recent advances of cocoa conching
9. Deshelling to Tempering: Process and Protocols
10. Factors affecting the flavour of cocoa and cocoa products
11. Development of cocoa products useful on chocolate processing
12. Chocolate: Microstructure
13. Quality and safety issues related to chocolate
14. Health benefits of cocoa and chocolate-Clinical trials and outlook

Section II. Cocoa based by-products
15. Cocoa powders: Beyond chocolate
16. Cocoa husk utilization
17. Cocoa mucilaginous– Value Addition
18. Cocoa bean shell

Produkt-Details

• Erscheint lt. Verlag: 1.7.2026
• Verlagsort: San Diego
• Sprache: englisch
• Maße: 152 x 229 mm
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-443-31572-8 / 0443315728
• ISBN-13: 978-0-443-31572-5 / 9780443315725
• Zustand: Neuware