engleski

Cocoa husk application in enrichment of extruded snack products

Cocoa husk is by-product of chocolate production, made in roasting cocoa bean process. Since app. 10 % of the bean is husk, this is large environmental load if not further exploited. It is rich in fibre, protein, minerals, and polyphenols, contains theobromine and is potentially valuable raw material for food, cosmetic and pharmaceutical industries. The aim of this research was to investigate potential of cocoa husk application in enrichment of corn-based extruded products. It was added to corn grits in 5, 10 and 15 % d. m., moisture of mixtures was set to 15 % and prepared samples were extruded in laboratory single screw extruder at 135/170/170 °C, with 4 mm-round die and screw of compression ratio 4:1. Resistant starch (AOAC 2002.02), starch damage (AACC 76-31), polyphenol content (Folin- Ciocalteau) and antioxidant activity (DPPH) was determined. Resistant starch, polyphenol contents and antioxidant activity of extruded products increased proportionally to addition of cocoa husk, while starch damage slightly decreased, indicating that cocoa husk may be successfully employed as nutritional fortification agent.

Cocoa husk, snack products

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