engleski

Dietary fibres and water binding capacity of high voltage electrical discharge treated cocoa shell

The chocolate industry, like most other food industries, has a problem with solving the by- product utilisation. The main by-product of the chocolate industry is cocoa shell. It is very rich in fibres and other bioactive components that can be used for other purposes. In the last few years, the process that is increasingly used and tested to treat by- products is high voltage electrical discharge (HVED). HVED is performed between two electrodes submerged in water. Electrical breakdown is spreading from positively to negatively charged electrode, resulting in non- thermal processing of food. Cocoa shell separated from the cotyledon was treated in two concentrations of 1.5 and 3%. Control samples were treated only in water for 15, 30 and 45 min. HVED treatment was performed in same concentrations for the same time with frequencies of 40 and 80 Hz. After the treatment, particle size of grinded samples was determined on analytical sieve shaker with sieve sizes of 50, 71, 100, 125, 200 and 315 μm. Water binding capacity (WBC) was determined by AACC Method 88-04 (1983), and dietary fibres were determined by AOAC method 991.43. All treatments had a significant effect on particle sizes of samples. Treated samples had higher percentage of particles larger than 315 μm, probably because they were harder to grind due to higher content of moisture in treated samples. Insoluble and soluble dietary fibres increased in treated samples, both in water and HVED treated cocoa shell.

dietary fibres ; cocoa shell ; HVED ; water binding capacity

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