Monday, November 14, 2011

Consumption of Cocoa Powder

Consumption has increased more than tenfold since the turn of the twentieth century, commercial cacao cultivation having spread around the world in a belt within twenty degrees of the equator and the varieties of chocolate flavored confections having proliferated worldly.

The cocoa powder is made into a drink and can be added to milk, cakes and ice cream. The beans contain the stimulant alkaloid, theobromine (about 2.5 percent) and about 0.8 percent caffeine, but these quantities are reduced after processing.

Confections such as nougats, pastes and pralines often use coca as a flavoring material.

Cocoa differs from the other common beverages (coffee and tea) in that it has a marked nutritional composition, for example cocoa powder contains about 25 percent fat (saturated), 16 percent protein and 12 percent carbohydrate (about half are sugars).

Natural cocoa powder also known as non-alkalized cocoa powder is the classics American cocoa used of making chocolate cakes and brownies.
Consumption of Cocoa Powder
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