Development of a Novel Chocolate Utilizing Mushroom Fermentation and Associated Changes in Beneficial Components.

Shiori Fukuda, Momoka Nakata, Yuka Sameshima, Naomi Takemoto, Tokumitsu Matsui

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Shiori FukudaDepartment of Food Sciences and Nutrition, Graduate School of Food Sciences and Nutrition, Mukogawa Women's University, Nishinomiya 663-8558, Hyogo, Japan.ORCID 0009-0006-4686-2951

Momoka NakataDepartment of Food Science and Nutrition, School of Food Science and Nutrition, Mukogawa Women's University, Nishinomiya 663-8558, Hyogo, Japan.

Yuka SameshimaDepartment of Food and Nutrition, Faculty of Human Life Studies, Hagoromo University of International Studies, Sakai 592-8344, Osaka, Japan.

Naomi TakemotoDepartment of Health and Nutrition, Faculty of Food Culture, Baika Women's University, Ibaraki 567-8578, Osaka, Japan.

Tokumitsu MatsuiDepartment of Food Sciences and Nutrition, Graduate School of Food Sciences and Nutrition, Mukogawa Women's University, Nishinomiya 663-8558, Hyogo, Japan.

Funding

MEXT's Subsidy Program for Human Resource Development for Science and Technology, Initiative for Realizing Diversity in the Research Environment (Type of Women's Leadership Development), Program for Developing the Next Generation of Aspiring Women Leaders None

6 · The paper itself

Abstract

This study investigated the secondary fermentation of cocoa beans using mushrooms to further improve the quality of beans. Cocoa beans were fermented using 42 species of basidiomycetes and ascomycetes. Mycelial growth was observed in 29 strains. When 75% cocoa chocolate was prepared using the cocoa beans in which mycelial growth was observed, theobromine concentration was higher in 17 strains compared with the control. Furthermore, caffeine concentration was similar to or lower than the control in all strains. Chocolate produced using cocoa beans fermented with particularly

Indexed as

antioxidant activitycacaocaffeinechocolatefermented foodsmushroompolyphenoltheobromine

Identifiers

PMID41897766

DOI10.3390/foods15061045

PMCPMC13025721

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.