engleski

Microbiological stability of chocolates with added cocoa shell

Cocoa shell is byproduct that is rich in dietary fibres and bioactive components. Also, because of its contact with environmental pollution, it can be contaminated with different microorganisms. In this study, we produced milk and dark chocolate with 5% and 15% of cocoa shell, respectively. Also, control chocolates (milk and dark) were produced without added cocoa shell. These chocolates were stored for one year and analyses were conducted after production, 1, 2, 3, 6, 9, and 12 months of storage at room temperature. During that period water activity, total viable count, Salmonella spp., Enterobacteriaceae, yeasts and moulds were determined for every chocolate. Results showed that water activity was higher in milk chocolates and that with time, water activity increased in milk chocolate with cocoa shell and decreased in dark chocolate with cocoa shell. In all chocolates measurements did not show the presence of Salmonella spp., Enterobacteriaceae, yeasts and moulds. Chocolates with added cocoa shell had a higher total viable count (colony forming units (CFU)) and results showed that they increased within a period of one year. Dark chocolate with cocoa shell did not comply with regulations for total viable count, while milk chocolates with cocoa shell complied with regulations after production. After first month milk chocolates with cocoa shell also did not comply with regulations. In future research, it is necessary to find an adequate solution for decontamination of cocoa shell.

chocolate ; cocoa shell ; microbiological stability ; water activity

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