Naslov
Application of cocoa shell in production of chocolate

Autori
Barišić, Veronika ; Flanjak, Ivana ; Ačkar, Đurđica

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

Izvornik
3rd YOUNG SCIENTISTS' DAY - Book of Abstracts / Drenjančević, Ines - Osijek : Josip Juraj Strossmayer University of Osijek Faculty of Medicine Osijek, 2021, 28-28

ISBN
978-953-7736-55-2

Skup
3. dani mladih istraživača = 3rd Young Scientists Days Conference

Mjesto i datum
Osijek, Hrvatska, 30.11.2021

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Recenziran

Ključne riječi
cocoa shell ; dietary fibre ; bioactive components ; chocolate production

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA