The objectives of this research were to compare different types of cocoa and chocolates in the formulation of processed chocolate cheese and aged Cheddar cheese, and to evaluate sensory, physical, chemical and quality parameters of each. Four different varieties of chocolates were utilized along with other ingredients to prepare processed chocolate cheeses and were tested for consumer acceptability for their basic and critical attributes. Chocolate chips of four different types and proportions were incorporated into Cheddar cheese curd, ripened for 105 days, and a trained panel evaluated the sensory parameters. Results indicated that processed chocolate cheese made with Bordeaux chocolate was preferred the most by consumers, followed by those prepared with Ghirardelli, German and Dutch chocolates, respectively. This research provides a platform to pioneer the study of the sensory profiles of the processed chocolate cheeses. Development of a lexiconal study for the Cheddar cheeses with chocolate chips is also necessitated.

This study addresses the fact that the current Cadbury investment appraisal process does not adequately address the strategic implications of many capital investment decisions. Although attempts are made to quantify, in financial terms, the strategic benefits from a given investment, it appears that many perceived benefits are left out of the appraisal process because they lack precise financial quantification, resulting in managers placing greater reliance on the qualitative dimensions of their investment decision-making such as judgement and intuition. The current Cadbury process is based on the unequivocal advice that academics give to organisations and to managers about how to appraise largescale capital investment projects. The use of discounted cash flow techniques, based upon the discounting of decision contingent cash flows at the organisations opportunity cost of capital is regarded as the definitive investment appraisal technique. On this, the academic literature is clear. Whilst there are strong theoretical justifications for the use of discounted cash flow based models, managers continue to use non-DCF appraisal techniques such as payback irrespective of their theoretical shortcomings. The lack of use of a sophisticated risk assessment model is also disappointing, with Cadbury ignoring individual project risk and adopting a naive approach. Finally, this study indicates that Cadbury managers need not be forced into choosing either an economic/normative approach or a strategic/managerial approach to capital-investment decision-making but that rather a hybrid approach, including both the economic and strategic dimensions of choice, is more applicable for effective strategy incorporation.

Elaborated Intrusion (EI) Theory posits that craving involves mental imagery in the same sensory modalities as the craved substance or activity. Visual imagery predominates, therefore craving should selectively interfere with performance on visual task, and conversely visual tasks should interfere with craving. This thesis reports tests of this prediction, both in the laboratory and real-world settings, to provide a basis for designing practical tasks for interfering with cravings in a natural environment. Contrary to predictions, experiments 1 and 2 showed no effect of craving on visual or verbal task performance. There were, however, effects of task performance on craving in experiment 2. Experiment 3 found that playing Tetris reduced craving relative to a no-task control (watching a load screen), but was no more effective than digit recall or counting in ones. Experiments 4 and 5 both compared the effects of visual pattern recall with digit recall, with contradictory results. Experiment 4 showed an effect of low load visual task on craving, but not verbal; whereas Experiment 5 found no impact of either task. Overall, the findings are consistent with the assumption that craving involves controlled cognitive processes, but do not clearly support or disprove the hypothesis that visual processes are key. Experiment 6 focussed on interfering with naturally occurring cravings in a laboratory setting. Playing the computer game Tetris reduced cravings compared to a no task control. The final study of this thesis examined cravings in a natural environment. Participants were lent an iPod with either a questionnaire-only task, or a task with the questionnaire and Tetris installed on it. They were prompted by SMS to complete the task at pseudo-random intervals across the day over the course of a week. Mixed effects regression and multilevel growth curve modelling showed that Tetris was effective at decreasing naturally occurring cravings in a natural environment but the binary measure used, did not find a reduction in indulgence rates, however other more sensitive measures may. In contrast to the literature reviewed, the findings from this thesis are more consistent with craving involving general cognitive effort rather than modality-specific processes. Games such as Tetris appear to have potential as take-home tasks in future research and to help people manage their cravings.

No description available.

Cacao (<i>Theobroma cacao </i>L.) is an ancestrally cultivated crop that has been the source of one of the most beloved commodities, chocolate. Its worldwide demand has shaped the history of its cultivation. In Chapter 1, the center of origin of cacao, its center of domestication, the most outstanding movements of germplasm from the Pre-Columbian to the Republican era, the appearance and discovery of major diseases, among other important economic, agricultural and social aspects regarding cacao cultivation are reviewed. The following chapters focus on one of the major pathogens of cacao in the Americas, <i>Moniliophthora roreri</i> causing frosty pod rot disease. Chapter 2 presents evidence that the center of origin of <i>M. roreri </i>is not limited to the Magdalena Valley in Colombia, as other studies have suggested, but extends to Ecuador and the Peruvian Upper Amazon. Chapter 3 focuses on the <i>A </i>and <i>B </i>mating type loci diversity of <i>M. roreri </i>and reports a new <i>A </i>mating allele in Colombia and new mating types in Colombia, Ecuador and infers the presence of even more mating types in Ecuador and the Peruvian Upper Amazon. Additionally, Chapter 3 introduces rapid approaches to collect <i>M. roreri </i> and to diagnose mating types. Finally, Chapter 4 touches the genomic aspect of <i>M. roreri </i>and its close relatives within the Marasmiineae suborder. It presents the most complete genome of a <i>Moniliophthora </i>species generated so far and describes the evolution of predicted effectors and other proteins that might be involved in pathogenicity in this suborder. It also releases a custom program called SyLOCAL that evaluates synteny of a cluster of genes between two genomes.

The aim of this thesis was to understand how a non-Newtonian fluid like chocolate fluidises under vibration. The problem was approached both experimentally and computationally, employing the finite element method as implemented in oomph-lib. In order to model a non-Newtonian fluid its constitutive behaviour has to be known. For this purpose, rheological measurements on tempered chocolate were performed. The chocolate was modelled using generalised Newtonian models for the viscosity and it was found that the Sisko model provided the best fit to the data. The generalised Newtonian Navier-Stokes equations were implemented within oomph-lib and their validation against analytical solutions yielded excellent agreement. Both the experiments and the computations for a sessile drop of chocolate, which is vibrated vertically, spreading on a layer of the same fluid yielded qualitatively similar results. The parameter which controls the spreading is the acceleration arising from the vibration. The drop rests on the layer and does not spread under gravity and small accelerations. However, as the acceleration increases and exceeds a threshold the drop starts to spread out. For a constant amplitude vibration, the spreading rate increases with increasing frequency and for large frequencies approaches a theoretical spreading law which corresponds to viscous dominated spreading of a Newtonian drop.

Um chocolate amargo com alto teor de cacau (71%) foi desenvolvido e codificado como D71. Previamente, foi realizada a seleção da amostra de liquor de cacau mais rica em polifenóis e flavonóides, dentre três amostras recebidas de fornecedores diferentes. Como comparativo, quatro variedades de vinho tinto foram estudadas (Merlot, Cabernet Sauvignon, Pinot-Noir e Tannat) e o vinho Tannat selecionado. Para caracterizar o produto D71 sua quantidade de polifenóis e flavonóides foi comparada a amostras de chocolate amargo comerciais contendo diferentes percentuais de cacau: 50%, 70%, 72%, 86% e 99%. Em um segundo passo, efetuou-se a comparação do D71 com diferentes tipos de chocolate comerciais: branco (WC), ao leite (MC) e meio amargo (D40). O produto D71 demonstrou menor quantidade de polifenóis em relação às amostras comerciais de chocolate amargo, porém similar quantidade de flavonóides. Quando as amostras de WC, MC e D40 foram comparadas ao D71, este produto mostrou superioridade significativa em relação aos teores de polifenóis e flavonóides. Comparando a quantidade de flavonóides presentes no D71 e no vinho tinto Tannat verificou-se que para obtenção da mesma quantidade de flavonóides de 196 mL deste vinho seria necessário o consumo de 49g do chocolate desenvolvido (D71). Esta relação foi utilizada para o ensaio in vivo com ratos da raça Wistar, realizado por um período de 45 dias. Os resultados obtidos nas análises do sangue demonstraram que as taxas de LDL oxidado (ox-LDL) nos ratos que consumiram vinho tinto puro ou vinho tinto combinado com o chocolate foram superiores às dos ratos que consumiram somente chocolate. Quando o efeito sinérgico das duas fontes de antioxidantes foi avaliado, o ox-LDL mostrou-se ainda mais elevado sugerindo uma interação negativa entre os antioxidantes do chocolate D71 com o vinho tinto Tannat. A análise do colesterol total no fígado mostrou níveis reduzidos nos grupos que ingeriram vinho tinto sendo coerente com os resultados sangüíneos. Os dados obtidos neste trabalho permitem sugerir que estes compostos presentes no D71, quando ingeridos na ausência do vinho tinto (Tannat), apresentam melhor capacidade antioxidante; demonstrando o potencial efeito benéfico dos polifenóis e flavonóides do chocolate amargo (D71) à saúde. / The evaluation of potential benefits to health of dark chocolate in a comparison with red wine was studied. For that, a dark chocolate with a high level of cocoa (71%, labeled as D71) was developed and the quantity of polyphenols and flavonoids of the sample was measured. Previous to the manufacture of chocolate, cocoa liquor was selected based on the amount of antioxidants. Red wine polyphenols and flavonoids were also evaluated and Tannat was selected between four varieties (Merlot, Cabernet Sauvignon, Pinot-Noir and Tannat). The quantity of antioxidants of D71 was analyzed and compared with other samples of dark chocolate with different levels of cocoa (50%, 70%, 72%, 86% and 99%) and with different types of chocolate (White, Milk and Dark with 40% of cocoa). D71 was the lowest in polyphenols levels, but similar in flavonoids quantity. When compared with different types of chocolate, D71 showed the highest amount of polyphenols and flavonoids and a statistical difference could be observed. The obtained results of D71 and Tannat showed that to ingest the same amount of flavonoids found in 196 ml of Tannat an adult has to eat 49g of D71. This proportion was used to an in vivo assay with Wistar rats for 45 days. Results obtained in blood analysis showed that oxidized LDL (ox-LDL) in rats that ingested red wine was higher than the groups that ingested only chocolate. When synergic effect of these two sources of antioxidants was measured, the ox-LDL showed the highest values, suggesting a competition between these antioxidants. Total cholesterol in liver showed lower levels in groups that ingested red wine that was a consistent result when compared to ox-LDL in blood. This research suggests that antioxidants from D71, in absence of Tannat Red Wine, could contribute to health benefits.

Food and eating are often associated with both positive and negative emotions: pleasure and enjoyment, and also worry and guilt. Guilt has the potential to have both adaptive and maladaptive consequences on health behaviours. The present study aimed to further explore the relationship between a default association of guilt with a ‘forbidden’ food item (i.e., chocolate cake) and healthy eating behaviours, attitudes, intentions, and perceived behavioural control. Individual difference variables (self-control, self-compassion, and neuroticism) and stress were also examined in relation to guilt. This study investigated the influence of a default guilt association on hypothetical and actual food choices. The findings suggest that food-related guilt can have both adaptive and maladaptive consequences on healthy eating behaviours and on individual difference variables. Individuals with chocolate cake-guilt associations reported healthier eating intentions and higher perceived behavioural control in relation to healthy eating. Those with guilt associations did not report more positive attitudes toward healthy eating nor higher self-control. They reported lower levels of self-compassion and higher levels of neuroticism and perceived stress. In regard to a hypothetical food choice, no differences were found between those with guilt or celebration associations. With one exception, guilt did not have adaptive effects during a taste test in regard to sweet and savoury food intake and post-eating guilt. Self-control appeared to be a protective factor from the maladaptive effects of guilt: self-control moderated the relationship between a guilt association and healthy eating intentions and savoury food intake. The overall findings from this research indicate that an alternative approach to promoting healthy eating and living should be considered.

Background: Research studies in recent years suggested possible role of dark chocolate in preventing cardiovascular diseases due to its high flavonal and procyanidins contents. Whether there is clear clinical benefit and the mechanisms mediating such benefits is controversial. Objective: This systematic review aims to comprehensively examine the current clinical evidence regarding effectiveness and the possible mechanisms of chocolate in reducing the risk and / or surrogate markers of cardiovascular diseases. Methods: Comprehensive electronic literature search was performed using Ovid, Medline and Cochrane database. Only English language literatures published during year 1950 - 2010 were reviewed. All intervention studies and observational studies of adult human subjects taking white or dark chocolate in relation to outcomes of cardiovascular risk were included. All review articles and meta-analysis were also included. Clinical diagnosis of cardiovascular disease and surrogate markers including blood pressure, vascular endothelial function as measured by flowed mediated vasodilation, and blood biomarkers such as lipid profile were studied as outcome variables. Results: The review outlines recent observational and interventional studies and meta-analysis to give an overview of the topic. For observational studies, a cohort studies and two case control studies were found. The observational studies showed that dark chocolate consumption was inversely associated with blood pressure, cardiovascular mortality and C-reactive protein. All interventional studies searched showed that dark chocolate increased FMD and improved platelet function. However, the effects of cocoa on intermediate outcomes such as blood pressure, antioxidant capacity and inflammatory marker changes were inconsistent among interventional studies. Three interventional studies indicated that there was a dose-dependent improvement in immediate outcome variables after 1 month or even 2 hours acute consumption of dark chocolate with procyanidins or cocoa drink with flavonol. However, publication bias and potential conflict of interests may be a potentially important factor in interpreting study results in the current literature. Conclusions: There are some clinical and scientific evidences that consumption of dark chocolate produces positive cardiovascular benefits. A small amount of dark chocolate may be good for the heart. However, gaps in our knowledge such as a lack of long-term RCT in clinical outcomes must be filled in before recommending habitual dark chocolate consumption for reduction of cardiovascular risk. / published_or_final_version / Community Medicine / Master / Master of Public Health

Um chocolate amargo com alto teor de cacau (71%) foi desenvolvido e codificado como D71. Previamente, foi realizada a seleção da amostra de liquor de cacau mais rica em polifenóis e flavonóides, dentre três amostras recebidas de fornecedores diferentes. Como comparativo, quatro variedades de vinho tinto foram estudadas (Merlot, Cabernet Sauvignon, Pinot-Noir e Tannat) e o vinho Tannat selecionado. Para caracterizar o produto D71 sua quantidade de polifenóis e flavonóides foi comparada a amostras de chocolate amargo comerciais contendo diferentes percentuais de cacau: 50%, 70%, 72%, 86% e 99%. Em um segundo passo, efetuou-se a comparação do D71 com diferentes tipos de chocolate comerciais: branco (WC), ao leite (MC) e meio amargo (D40). O produto D71 demonstrou menor quantidade de polifenóis em relação às amostras comerciais de chocolate amargo, porém similar quantidade de flavonóides. Quando as amostras de WC, MC e D40 foram comparadas ao D71, este produto mostrou superioridade significativa em relação aos teores de polifenóis e flavonóides. Comparando a quantidade de flavonóides presentes no D71 e no vinho tinto Tannat verificou-se que para obtenção da mesma quantidade de flavonóides de 196 mL deste vinho seria necessário o consumo de 49g do chocolate desenvolvido (D71). Esta relação foi utilizada para o ensaio in vivo com ratos da raça Wistar, realizado por um período de 45 dias. Os resultados obtidos nas análises do sangue demonstraram que as taxas de LDL oxidado (ox-LDL) nos ratos que consumiram vinho tinto puro ou vinho tinto combinado com o chocolate foram superiores às dos ratos que consumiram somente chocolate. Quando o efeito sinérgico das duas fontes de antioxidantes foi avaliado, o ox-LDL mostrou-se ainda mais elevado sugerindo uma interação negativa entre os antioxidantes do chocolate D71 com o vinho tinto Tannat. A análise do colesterol total no fígado mostrou níveis reduzidos nos grupos que ingeriram vinho tinto sendo coerente com os resultados sangüíneos. Os dados obtidos neste trabalho permitem sugerir que estes compostos presentes no D71, quando ingeridos na ausência do vinho tinto (Tannat), apresentam melhor capacidade antioxidante; demonstrando o potencial efeito benéfico dos polifenóis e flavonóides do chocolate amargo (D71) à saúde. / The evaluation of potential benefits to health of dark chocolate in a comparison with red wine was studied. For that, a dark chocolate with a high level of cocoa (71%, labeled as D71) was developed and the quantity of polyphenols and flavonoids of the sample was measured. Previous to the manufacture of chocolate, cocoa liquor was selected based on the amount of antioxidants. Red wine polyphenols and flavonoids were also evaluated and Tannat was selected between four varieties (Merlot, Cabernet Sauvignon, Pinot-Noir and Tannat). The quantity of antioxidants of D71 was analyzed and compared with other samples of dark chocolate with different levels of cocoa (50%, 70%, 72%, 86% and 99%) and with different types of chocolate (White, Milk and Dark with 40% of cocoa). D71 was the lowest in polyphenols levels, but similar in flavonoids quantity. When compared with different types of chocolate, D71 showed the highest amount of polyphenols and flavonoids and a statistical difference could be observed. The obtained results of D71 and Tannat showed that to ingest the same amount of flavonoids found in 196 ml of Tannat an adult has to eat 49g of D71. This proportion was used to an in vivo assay with Wistar rats for 45 days. Results obtained in blood analysis showed that oxidized LDL (ox-LDL) in rats that ingested red wine was higher than the groups that ingested only chocolate. When synergic effect of these two sources of antioxidants was measured, the ox-LDL showed the highest values, suggesting a competition between these antioxidants. Total cholesterol in liver showed lower levels in groups that ingested red wine that was a consistent result when compared to ox-LDL in blood. This research suggests that antioxidants from D71, in absence of Tannat Red Wine, could contribute to health benefits.