ABSTRACT
Today, cocoa is considered as to be a dry, powdered, and nonfat component product manufactured from cocoa tree seeds. Cocoa liquor contains cocoa as well as cocoa butter (∼55%); it is used in chocolate confectionery manufacturing along with other ingredients such as sugar, emulsiers, and milk protein, depending on the desired product [5]. Novel cocoa beverages have been developed consisting of reduced caloric products made from defatted cocoa powder with added articial sweeteners and
54.1 Introduction .................................................................................................................................. 687 54.2 Nutritional Characteristics ........................................................................................................... 688 54.3 Bioactives and Antioxidant Efcacy ............................................................................................ 689 54.4 Health Effects ............................................................................................................................... 692 54.5 Novel Products/Formulations and Future Trends ........................................................................ 698 54.6 Conclusion .................................................................................................................................... 699 References .............................................................................................................................................. 700
products enriched with bioactive components that are perceived as higher quality and healthier drinks. This chapter highlights the nutritional characteristics and bioactive content of cocoa and hot chocolate, as well as the health effects related to acute or regular consumption, showing that moderate amounts of cocoa beverages may contribute to the prevention of chronic diseases in the context of a healthy diet.
