Mango is one of the most popular fruit in Malaysia. It is a good source of vitamin C and dietary fibre and also contains some B group vitamins. The fruit can either be consumed fresh or processed into other products like pickles, jams or juices. To add to the list, mango can now be consumed as chocolate.
Cempedak is a tropical fruit with thick and gelatinous flesh which is delicious and rich in energy, calcium, vitamin C and fiber. It also tastes very good with chocolate. Besides giving a unique flavor and greater choice to the consumer, this chocolate has added nutritional value.
In Malaysia, the consumption of chocolate is still low even though there is an increament from year to year. In 1985, the consumption of chocolate was around 0.245 kg per personand this increased to 0.675 kg per person in 1992. The consumption of chocolate is always related to children. However, the consumption among adults are low. This could be due to the misconception of chocolate itself. Chocolate is always associated with obesity, tooth decay, hyperactive, pimples and other negative effects.
Herbs and spices are used by Malaysian as well as other people in the world for cooking and health care. Local herbs and spices can also be utilised as ingredients in cocoa based beverages manufacturing. The processing technology is described below.
Improper tempering is responsible for defects in the texture and appearance of chocolate. When choosing tempering machine, many factors should be considered. For SMI, hand tempering is frequently practiced, however the output is limited and hygiene is difficult to control.
Cocoa beans are normally stored in form of whole beans in jute bags for relatively short period. They can be stored for 5 to 6 months safely. During storage and transportation they are subjected to problems of insect infestation, mould contamination and moisture exchange between atmosphere and the beans, which are hygroscopic. Other problems encountered are beans size variation, high shell content, price fluctuation and adulteration. Both weight and quality differences will have a bearing on trading value. To overcome these problems and to prolong the shelf life of cocoa beans, a study was conducted to store cocoa nibs in plastic lined jute bags.
There are various types of cocoa based beverages available in the market. However, cocoa based beverages enriched with herbs are rarely found. Ginger is one of the most popular herbs among the Malay and Chinese communities. By drinking its decoction or taking slices of this herb, it is believed to increase blood flow and remove ‘wind’ from the body. For mothers after delivery, this herb is always consumed to ensure they are healthy and energetic.
The selection of the base to be used in the formulation of an ointment depends on:-(a) The desired release rate of the particular drugs substances from the ointment base;(b) The desirability for enhancement by the base of the percutaneous absorption of the drug;(c) The advisability for occlusion of moisture from the skin by the base;(d) The short term and long term stability of the drug in the ointment base;(e) The influence, if any, of the drug on the consistency or other features of the ointment base
Salicylic acid has been used extensively for anti-fungus, eczema treatment, caratholytic and psoriasis treatment. In-vitro and in-vivo study showed the existence of cocoa butter is able to enhance the release rate of the drug and percutaneous absorption of the drug through rabbit skin.
