An Investigatory
Report on
Analysis of Different
Chocolate Samples
Year: 2024-2025
Submitted to:
Marlyn L. Suse
Science Teacher
Submitted by:
Airelle Ross F. Soler
Rienz Madijanon
Franklin Manuales
Title
No.
1. Acknowledgement
2. Introduction
3. History
4. Chocolate and Health
5. Good effect of Chocolate
6. Bad effect of Chocolate
7. Aim
Aknowledgement
We have taken efforts in this project,
However, it would not have been possible
without the kind support or help of many
individuals.
We would like to thank our parents for
their continuous support and
encouragement.
Our thanks and appreciation to our
science teacher in her invaluable
guidance of this project
Introduction
Chocolate have become one of the most popular
flavors in the World of today. They form the basics
ingredient in very many pastries and cake.
Chocolates can also be used as hot and cold
beverages. Each manufacture combines secret
formula of the different varieties of the cocoa sweets
to develop exclusive chocolates and try to make the
exotic treat. Gifts of chocolates molded the seeds of
these trees. There are many varieties activated today
and this forming is highly profitable. Chocolates are
highly commercialized a money making programs. In
the factories tons of bitter cocoa beans are turned into
one of the Worlds favorites confectionery. Today
chocolates are made available to us much guarded
secret formula involving varying seeds, different
ingredients, combinations of fermentation - roasting
timings temperature, flavors such as mint, coffee,
orange strawberry are some of the add ones. Also
today the chocolates can contain ingredients as
peanut different types of walnuts, dry fruits caramels
and crisped rice.
History
The story of the chocolate span is more than
2000 year. Chocolates were first drunk rather
than being eaten. Through 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 Escondido
Honduras as the history data between 1100 BC
and 1400 BC.
Chocolate 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
chocolate may support cardiovascular 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 adhesion.
Unreconstructed consumption of large quantity of any
energy-rich food, such as chocolates, without a
corresponding increase in activity, increase the risk obesity.
Raw chocolates is high in cocoa butter, a fat removed during
chocolates refining, then added back in varying proportions
during manufacturing. Manufacturing may add other fats,
sugar and powder milk as well.
Good effects of chocolate
Chocolate may be mild stimulant to human cocoa
has antioxidant activity. Antioxidants help 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,
which has been shown to harden tooth enamel.
Cocoa percent of at least 74% significantly improves
the blood flow which was 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 (herding
of the arthritis). Thus the best type of chocolates that
is benefit for you is dark chocolates.
Bad effect of chocolate
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 regular and proper teeth brushing. Sugar
plays a harmful role in tooth decay by providing bacteria in
your 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 difficult 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
and nickel in different chocolate
samples"