Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate.

Chocolate production faces nutritional, environmental and socio-economic challenges present in the conventional cocoa value chain. Here we developed an approach that addresses these challenges by repurposing the often-discarded pectin-rich cocoa pod endocarp and converting it into a gel. This is done using cocoa pulp juice concentrate to replace traditional sugar from sugar beets.

Exploring the effects of structure and melting on sweetness in additively manufactured chocolate.

In view of the health concerns associated with high sugar intake, this study investigates methods to enhance sweetness perception in chocolate without increasing its sugar content. Using additive manufacturing, chocolate structures were created from masses with varying sugar and fat compositions, where hazelnut oil served as a partial cocoa butter replacement. The study found that while variations in sugar content minimally affected the physical properties of the chocolate masses, hazelnut oil significantly modified melting behavior and consumption time.

How victim sensitivity affects our attitudes and behaviour towards immigrants.

Three studies explore the relation between victim sensitivity-the sensitivity to being a victim of injustice - and anti-immigration attitudes and behaviour. Based on theoretical considerations and prior research, we hypothesized that victim sensitivity positively predicts anti-immigration attitudes and behaviour over and above political orientation and ideology. Results from a longitudinal study (Study 1; N = 1038), a computerized online experiment (Study 2; N = 299), and a laboratory experiment (Study 3; N = 178) provide support for this hypothesis.

Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods.

Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food properties through multiscale structuring. This research investigated a high-speed inkjet-based technique aimed to modify sweetness perception by creating dot patterns on chocolate surfaces. The dots were formulated from cocoa butter with emulsified water droplets containing the sweetener thaumatin.

Anchor Point Selection: Scale Alignment Based on an Inequality Criterion.

For detecting differential item functioning (DIF) between two or more groups of test takers in the Rasch model, their item parameters need to be placed on the same scale. Typically this is done by means of choosing a set of so-called anchor items based on statistical tests or heuristics. Here the authors suggest an alternative strategy: By means of an inequality criterion from economics, the Gini Index, the item parameters are shifted to an optimal position where the item parameter estimates of the groups best overlap.