engleski

Cocoa shell - too valuable to waste

The cocoa shell is one of the main by-products generated during the processing of cocoa beans. Because it is in direct contact with the cocoa beans throughout the processing, the cocoa shell can contain valuable components that migrate from the beans to the shell. Due to the growing amount of this by-product, which is a problem for the environment, many scientists are exploring the possibility of its utilisation. Its composition makes it increasingly interesting for direct application in the production of food products. So far, scientists have tried to incorporate cocoa shells into products such as bread, biscuits, snack products, etc. Such products have become nutritionally richer due to the addition of cocoa shells because the addition itself increased the proportion of dietary fibre and bioactive components. These valuable components were also extracted from the cocoa shell. There are also possibilities of using the shell as an adsorbent for chemical pollutants and the production of bioethanol. In our research, the cocoa shell was utilized in the production of hazelnut cocoa spreads. It was used as a substitute for sugar to reduce its impact on textural and rheological properties. This would also improve the nutritional properties of the sweet spread. The application of cocoa shell in confectionery products could result in sustainable production, but also solve the problem of excessive sugar consumption.

cocoa shell ; by-products ; confectionery industry ; sweet spreads

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