CHOCOLATE ANALYSIS

A CHEMISTRY PROJECT REPORT

ANIRUDH PARASARAN R , CLASS XI

Chocolates is a highly commercialised and money making

programme. In the modern factories tons of bitter cocoa

beans are turned into one of the world’s favourite confectionary.

Today chocolates are made available to us much

guarded secret formula involving varying seeds, different ingredients,

combinations of fermentation-roasting

timings-temperature etc.,. Flavours such as mint, coffee, orange,

strawberry etc., are some of the add ones.

Also today the chocolates can contain ingredients as peanut, different

types of walnuts, dry fruits, caramels, crisped rice etc.

Usually the chocolates can be categorized into one the following group.

1. Bitter

2. Bitter sweets

3. Unsweetened

4. Dark sweetened

5. Milk chocolates

6. Cocoa powder
 TABLE OF CONTENTS

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Chocolates have become one of the most popular flavours world of

today. They form the basic ingredient in many pastries and

cakes. Chocolates can also be used as hot and cold beverages. Each

manufacturer combine secret formulae of the different varieties of the

cocoa sweets to develop exclusive chocolates and try to make the exotic

treat. Gifts of chocolates moulded to different shapes has become

traditional on certain festivals and occasions.

Chocolates are made from the seeds of cocoa tress. Spanish mythology

consider these tress were grown in the garden of the paradise and

believed that the chocolates’ drink was divine. The cocoa tree is a

tropical plant ,sometimes living and producing for more than 200

years. There are many varieties of this tee cultivated even today

and this farming is highly profitable.

VARIETIES

There are three basic varieties of coca which has the best but the

mildest powder forester which is hardier plant

and trinitario which is a natural hybrid of the two mentioned al-ready.

Trinitario combines both flavour and hardness.

More hybrids are being developed worldwide to improve the quality

of the bean, the yield increase and also resist to disease.

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 MANUFACTURE

The pulp and beans are stalked into piles or boxes of largetrays.

They are covered with banana leaves and left for fermentation over

next 7 days.

Fermentation happens in a temperature of 120 degree F and hence the

beans begin to develop the characteristic colour and aroma.

After 7 days fermentation beans are transferred to be dried either in

the sunlight or artificially lightened rooms.

The ultimate brown colours of the beans indicate that they are finished

for being processed.

Now the good beans are collected for shipping immediately to various

manufactures to avoid any damages by heat or moisture.

HISTORY

The story of the chocolates span more than 2000 years .chocolates were

first drunk rather than being eaten.

Though started in the tropical rainforest of central and South America

were cocoa was first grown, the tales of

chocolate cultivation now circles the world.

The earliest usage of chocolates dates back before Olmec.

The oldest known cultivation and usage of cocoa was in Puerto Esco

dido Honduras as the history data

between 1100 BC and 1400 BC.

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 CHOCOLATES AND HEALTH

The health effect of chocolates refer to the possible beneficial or

detrimental, physiological effects of eating chocolates

mainly for pleasure. For example, cocoa and chocolates may support ca

diovascular health. Other effects under preliminary research includes

reduce risk of cancer, coughing and heart disease .

One interpretation on the potential health effect of dietary chocolates are

may be lower blood pressure improved

vascular function and energetic metabolism, and reduced platelets and

aggregation and adhension.

Unconstrained consumption of large quantity of any energy-rich food, such

as chocolates,

without a corresponding increase in activity, increases the risk obesity.

Raw chocolates is high in cocoa butter,

a fat removed during chocolate refining, then added back in varying

proportions during manufacturing. Manufactures may add other fats,

sugar and powder milk as well.

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 GOOD EFFECTS

Chocolate may be mild stimulant to humans cocoa has antioxidant activity.

Antioxidants helps to free your body of free radicals which cause oxidative

damage to the cell.

Small but regular amounts of dark chocolates are associated with lower

risk of heart attack.

Dark chocolates contain THEOBROMINE.

Cocoa percent of at least 74%, significantly improves the blood flow which

were tested on smokers.

Some studies has also observed a modest reduction in the blood pressure

and flow mediated dilation

after consuming dark chocolates daily. Eating dark chocolates may also

prevent arteriosclerosis (Harding of the arteritis ).

Thus the best type of chocolates that is benefit for you is dark chocolates.

BAD EFFECTS

While chocolates have many good effects on consuming, it also has many

negative side effects.

It contains too many bad ingredients including, milk fats and saturated fats

caffeine, oxalates and stearic acid.

And while sugar may give energy, too much of it can cause tooth decay

and gum disease if eating without regular and proper teeth brushing.

Sugar plays a harmful role in tooth decay by providing bacteria in your

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mouth with energy.

Bacteria begin to multiply faster, and plague begins to grow in size and

thickness on your teeth.

Bacteria can also use sugar as a glue to cling to your teeth, making it diff

cult to get rid of just a tooth brush.

Dark chocolates contain a higher amount of caffeine than milk chocolates

and this can affect your health.

Too much caffeine lead to hypertension anxiety dehydration and inability

to concentrate.

AIM

To find out the presence of

Proteins

Fats

Sugars

Calcium

Iron

Magnesium

Nickel

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 MATERIALS REQUIRED

1. Sodium hydroxide (NaOH)

2. Copper sulphate (CuSO4)

3. Moliscli’s Reagent (C10H7OH)

4. Fehling’s Solution A & B

5. Sulphuric acid (H2SO4)

6. Tollen’s Reagent

7. Ammonium Chloride (NH4Cl)

8. Ammonium Hydroxide (NH4OH)

9. Sodium Phosphate (Na3PO4)

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 PROCEDURE

Organic tests and Inorganic tests done to find the presence of the different

chemicals in chocolates.

Tests for identification of Calcium and Magnesium (Good Substances) and also

tests for identification of Lead and Nickel (Poisonous Substances) were also

tested.

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 OBSERVATION

1)All samples studied showed that they contain PROTEIN.

2)All samples studied showed that they contain FAT.

3)All samples studied showed that they contain REDUCING SUGAR.

4)All samples studied showed that they contain CALCIUM.

5)All samples studied showed that they do not contain IRON.

6)All samples studied showed that they do not contain MAGNESIUM.

RESULT

All samples studied showed that they do not contain NICKEL .

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CONCLUSION

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 FUTURE OUTLOOK

Chocolates are used by us in day to day life. We must be aware of the

Component chemicals it contains. These tests reveals how chocolates are

Made in the industries. By using this experiment we can know what does

The Chocolate we eat contain. In the future this experiment can be used

To manufacture chocolates at a large scale and even set up our own

Own chocolate factory.

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 REFERENCES

https://www.seminarsonly.com/Engineering-Projects/Chemistry/chocolate-analysis.php

www.foodhealthinnovation.com

www.todaysdietition.com

www.teagasc.ie/research.com

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