Naslov
Fat stability of chocolates with added cocoa shell

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

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

Izvornik
19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY- Book of Abstracts / Babić, Jurislav - Osijek : Zagreb : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2022, 91-91

Skup
19. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 21.09.2022. - 23.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Recenziran

Ključne riječi
cocoa shel ; fatty acids ; peroxide value ; chocolate ; gloss

Sažetak
Chocolates are one of the most favourite confectionery products that have a long shelf life, commonly one to two years. Cocoa bean shell is one of the by-products generated in the cocoa industry that has a high content of dietary fibres and bioactive components. Since this by-product is generated in large quantities, it presents a growing environmental problem. The aim of this study was to implement cocoa shell in chocolate production and analyse the stability of such chocolates. Production was performed in a ball mill. Dark and milk chocolate without added cocoa shell were produced, and the cocoa shell was used in share of 15% for the production of dark chocolate and 5% for the production of milk chocolate. After refining and conching, chocolates were tempered and cooled. All analyses were performed after the production, and after 3, 6, 9 and 12 months of storage in the dark, at ambient temperature. The stability of chocolates was determined by analysing fatty acid composition, peroxide value and gloss of chocolates. Fatty acids were determined by GC-FID and peroxide value was determined by the spectrophotometric method. The gloss of chocolates was measured with a gloss meter. Results showed that chocolates had the highest content of palmitic, oleic and stearic acid. In addition, all analysed fatty acids were stable during tested period. The peroxide value of chocolates after the production was similar for all chocolates, while after one year chocolates with added cocoa shell had a slightly higher peroxide value but it was still in acceptable range. The gloss of all dark chocolates decreased after 3 months and for milk chocolates after 6 months of storage.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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