engleski

Nutritional improvement of milk and dark chocolate with treated and untreated cocoa shell

Chocolate is a product that has high content of sugar and fat and is one of the most craved foods in the world. In addition, chocolate is known as a source of polyphenols, which originate from cocoa beans. They are mostly catechin, epicatechin and their oligomers and polymers. Cocoa shell is a by- product of cocoa industry that is rich in dietary fibres but also in polyphenols that migrated from bean during fermentation, drying and roasting. Since chocolate is poor in dietary fibres that are beneficial to gastrointestinal health, addition of cocoa shell in this products can increase its nutritional value. The aim of this study was to examine effect of addition of cocoa shell on polyphenol and fibre content. Cocoa shell used in production of chocolates was untreated (obtained after roasting) and treated by high-voltage electrical discharge (HVED). HVED treatment was conducted in water during 15 minutes, 40 Hz and in concentration 3%. After treatment, cocoa shell was lyophilised and milled. Milk chocolates were prepared with 2.5 and 5% and dark chocolates with 5, 10 and 15% of treated and untreated cocoa shell. Control samples were prepared without addition of cocoa shell. Colour of all samples was measured after cooling, 24 h, 48 h, one week, two weeks, one month and two months. Total colour change and whiteness index were calculated from obtained results. Soluble and insoluble dietary fibres were determined in treated and untreated cocoa shell after which content in all samples was calculated. Total phenol content was determined by Folin-Ciocalteu spectrophotometric method.

chocolate ; cocoa shell ; dietary fibre ; polyphenols

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