Application of cocoa shell in production of chocolate (CROSBI ID 711339)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa
Podaci o odgovornosti
Barišić, Veronika ; Flanjak, Ivana ; Ačkar, Đurđica
engleski
Application of cocoa shell in production of chocolate
Cocoa shell is a waste product of chocolate production. Most commonly, it is removed from cocoa beans after roasting. It is rich in dietary fibres and antioxidants, which are transported in to shell during fermentation, drying and roasting of beans. This waste product has a great potential for application in the food industry because it has a high content of dietary fibres and bioactive components. Also, the high content of fibres makes it harder to grind than cotyledon and can make problems in the production of chocolate because it can affect viscosity, hardness, particle size distribution, colour, etc. The subject of this research is effect of high voltage electric discharge (HVED) on cocoa shell properties and the application of HVED treated and untreated cocoa shells in chocolate. HVED is a novel technology that applies high voltage directly into a liquid medium which results in the formation of plasma, radical generation, shock waves, cavitation, etc. Any modification, like the addition of cocoa shell, in chocolate production has a big impact on its physical and/or chemical parameters. We established the impact of the addition of cocoa shells on these parameters.
cocoa shell ; dietary fibre ; bioactive components ; chocolate production
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
28-28.
2021.
objavljeno
Podaci o matičnoj publikaciji
3rd YOUNG SCIENTISTS' DAY - Book of Abstracts
Drenjančević, Ines
Osijek: Josip Juraj Strossmayer University of Osijek Faculty of Medicine Osijek
978-953-7736-55-2
Podaci o skupu
3. dani mladih istraživača = 3rd Young Scientists Days Conference
predavanje
30.11.2021-30.11.2021
Osijek, Hrvatska