outline - Thesis: A recent report published in the...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Thesis: A recent report published in the Nutrition Reviews illustrates the chocolate manufacturing processes and the effects it has on the beneficial flavonols found in natural cocoa seeds. I. The many steps involved in chocolate manufacturing have adverse affects on flavonol content. A. Chocolate is manufactured from the beans of the Theobroma cacao tree found in South America. B. There are three fundamental steps of manufacturing chocolate: fermentation, roasting, and milling. 1. “Fermentation is a relatively uncontrolled, non-sterile process with a significant number of variables that can affect the final characteristics of the chocolate” (McShea 2008). i. The fermentation process is not consistent throughout the beans ; therefore, a great deal of knowledge about the fermentation process is required to achieve the best product. ii. Under fermented cacao have a harsh flavor, while having higher antioxidant levels iii. Ultimately, a variation in antioxidant content varies between regions. 2. Roasting is the next step in the cocoa manufacturing process and serves as the first of many sterilization processes for the beans. i.
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 03/07/2010 for the course ENG 101 taught by Professor Cornett during the Spring '08 term at N.C. State.

Page1 / 3

outline - Thesis: A recent report published in the...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online