According to a new study, roasted jackfruit seeds can replace between 50 percent and 75 percent of the cocoa that is blended with milk and coffee to make cappuccino without impairing flavor or aroma.
"Flour made from roasted jackfruit seeds naturally releases a mild chocolate aroma," said food scientist Fernanda Papa Spada , a recipient of a scholarship, from São Paulo Research Foundation—FAPESP, who performed the study at the University of São Paulo's Luiz de Queiroz College of Agriculture (ESALQ-USP) in Brazil. Her supervisor was Solange Guidolin Canniatti-Brazaca, a professor at the same institution in the Department of Agroindustry, Food and Nutrition.
Search - Cocoa - Substitute - Rise - Demand
The search for a cocoa substitute was motivated by the rise in international demand for cocoa, Spada said. This rise in turn is due to the growing demand for chocolate without a corresponding growth in supply, as cocoa-producing countries fail to boost their output. Many Chinese and Indian consumers can afford chocolate for the first time. The world cocoa production has not kept up, and the commodity is increasingly scarce as a result.
According to the International Cocoa Organization, 4.568 million metric tons of cocoa beans were processed in the 2017-18 crop year. This was almost the same as the total world production (4.645 million mt). The leading producer in 2017-18 was Ivory Coast, which accounted for approximately 40 percent of the total, followed by Ghana, Indonesia, Ecuador, Cameroon, Nigeria and Brazil.
Law - Drinks - Chocolate - Preparations - Percent
Brazilian law requires milk chocolate drinks and other chocolate preparations to contain at least 25 percent cocoa powder in their formulation. Even premium products typically contain less than 30 percent cocoa powder, the exceptions being dark and semi-dark chocolate (35 percent). Chocolate powder contains 30 percent-50 percent cocoa powder and cocoa butter. Dairy ingredients such as dried milk, butter, sugar and flavoring make up the rest.
Canniatti-Brazaca stressed that the rising...
(Excerpt) Read more at: phys.org