engleski

Effect of cocoa shell addition on physical properties of chocolate

Chocolate is one of the most desirable confectionery products for consumers of all ages. Chocolate industry generates large amount of by- products in pre-processing and processing phases, among which is cocoa shell. It is separated from the bean before or after the roasting. Since this by-product is rich in dietary fibers, proteins, polyphenols and methylxanthines, it represents great material for the enrichment of nutritionally poor products. The aim of this study was to determine effect of cocoa shell addition on physical properties of milk and dark chocolates. Cocoa shell was obtained after roasting and treated with high voltage electrical discharge (HVED) in concentration 3 %, at 40 Hz, during 15 minutes. Chocolates were produced in laboratory ball mill with addition of 5, 10 and 15 % of treated and untreated cocoa shell in dark chocolate and 2.5 and 5 % of treated and untreated cocoa shell in milk chocolates. After production Casson viscosity and yield stress, hardness and particle size distribution were determined. Casson viscosity and yield stress showed that dark chocolates had lower rheological values compared to milk chocolates. Also, addition of cocoa shell increased viscosity of chocolates, whereas HVED treated cocoa shell had greater effect. With addition of cocoa shell, hardness increased for milk chocolates and decreased for dark. All chocolates with added cocoa shell had larger particles compared to chocolates without shell. Also, HVED treated cocoa shell had greater effect on increase of particle size.

chocolate ; cocoa shell ; physical properties

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