The Chemistry Of Chocolate

Abstract:

Chocolate is the one of the most popular food in our society and it is also known as ‘food of Gods’. It is made from cocoa beans, derived from cacao tree. Its manufacturing includes roasting, conching, and fermentation, tempering and drying of beans. It contains so many active ingredients but most important ingredient is caffeine. Caffeine is a central nervous system (CNS) stimulant that has several health benefits.  Chocolate contains antioxidants (called flavonoids ), cocoa butter, caffeine, phenylethylamine, theobromine and psychoactive substances which is responsible for the pleasurable feelings. It has anti – inflammable and anti –oxidants properties. Chocolate has aphrodisiac effect in human body. Chocolate of two types – white chocolate and dark chocolate in which the consumption of dark chocolate is growing rapidly these days because of  its health benefits.

Keywords:- Chocolate, cocoa beans, Phenylethylamine, caffeine, Theobromine, Anandamide, Dark chocolate, white chocolate.

Shikha Munjal, Himanshu Mathur, Lokesh Lodha, Aakash Singh

Click Here To Download PDF

Leave a Reply

Your email address will not be published. Required fields are marked *