Naslov
Effect of addition of cocoa bean shell in hazelnut spread

Autori
Barišić, Veronika ; Jozinović, Antun ; Flanjak, Ivana ; Šubarić, Drago ; Babić, Jurislav ; Miličević, Borislav ; Doko, Kristina ; Ačkar, Đurđica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts Food Quality and Texture in Sustainable Production and Healthy Consumption / Tudoreanu, Liliana ; Schleining, Gerhard ; Flynn, Katherine ; Habershuber, Anita ; Cristea, Stelica - Bukurešt : Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina veterinara Bucuresti, 2020, 34-34

ISBN
978-606-072-022-5

Skup
Food Quality and Texture in Sustainable Production and Healthy Consumption

Mjesto i datum
Bukurešt, Rumunjska, 18.11.2020. - 19.11.2020

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
hazelnut spread ; cocoa shell ; texture ; stability ; color

Sažetak
There is growing demand in food industry to use by-products created during food production. Wastes as cocoa shell, which is rich in dietary fibers and bioactive compounds, present great material for production of nutritionally richer products. Hazelnut spread is one of the most favorite products to many people although it has high contents of sugar and fat. Addition of dietary fiber source into its composition would be nutritionally desirable but this could also change stability and texture of the spread. The aim of this study was to determine colloidal stability, texture (firmness and spreadability) and color of hazelnut spreads enriched with different amounts of cocoa shell. Nine spreads were produced in laboratory ball mill, one control (without cocoa shell) and eight with different amounts of cocoa shell. In those recipes, cocoa shell replaced cocoa powder or sugar. After production, colloidal stability, texture and color of samples was determined. Results showed that colloidal stability was higher for spreads with added cocoa shell. The sample where cocoa shell replaced 15% of sugar had the best colloidal stability. Texture properties showed the same trend. Firmness and spreadability increased as cocoa shell content increased. When cocoa powder and cocoashell were combined in recipes, firmness and spreadability were higher than for samples where cocoa shell replaced part of sugar. Also, total color change of samples changed as cocoa shell content increased. Cocoa shell gives a more intense brown color to the products to which it is added, so that could attract consumers. Overall, cocoa shell could be used in production of hazelnut spreads and thereby reduce environmental pollution and enrich nutritionally poor products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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