engleski

Selected properties of HVED treated cocoa shell

In the chocolate industry, the main by-product is a cocoa shell that is separated from cocoa bean before or after the roasting process. As the cocoa shell is becoming increasingly difficult to dispose of, there is a need to explore the new solutions for its application. This study aimed to determine the effect of HVED (high voltage electrical discharge) treatment on selected cocoa shell properties. HVED is a non-thermal treatment which is performed in water and usually is used for extraction and decontamination of different foods and by-products. The effect of treatment on total fat and free fatty acids was investigated. Samples were treated at 40 and 80 Hz for 15, 30, 45 min in two different concentrations (1 % and 3 %). Control samples were treated in the same way only in water. Total fat content was determined by Folch method, and fatty acids were measured by gas chromatography. Total fats ranged between 2.46 and 3.58 %, and all samples were found to have the highest content of oleic and stearic acid. The effect of HVED on colour of the samples was determined, and it was concluded that the treatment had some influence on total colour change of the samples compared to the control samples. It is also noticed that all samples were in domain of red and yellow colour. Measurements were also performed for water activity, where it was concluded that water activity in the treated samples increased compared to the untreated cocoa shell.

cocoa shell ; HVED ; fat ; colour ; water activity

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