Naslov
Chemical composition of hazelnut cocoa spreads with added cocoa shell and casein

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
Book of Abstracts of the 2nd International Conference on Advanced Production and Processing / Šereš, Zita - Novi Sad : Tehnološki fakultet Univerziteta u Novom Sadu, 2022, 22-22

ISBN
978-86-6253-160-5

Skup
2nd International Conference on Advanced Production and Processing (ICAPP 2022)

Mjesto i datum
Novi Sad, Srbija, 20.10.2022. - 22.10.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Recenziran

Ključne riječi
hazelnut cocoa spread ; cocoa shell ; casein ; fibers ; sugar

Sažetak
Confectionery products are widespread products that are consumed by all generations. One of them is hazelnut cocoa spread, which is used as a spread on bread and filling in various products. These spreads mainly contain fats and dry ingredients such as sugar, cocoa powder, milk powder and different nuts (hazelnuts, peanuts, pistachios). Since spreads are rich in sugar and are often consumed by children, scientists and industry are trying to replace sugar in these products. The cocoa shell is a by-product of the food industry that is rich in fibers and bioactive components but also presents a global problem for the environment. Because of all that many researchers are trying to implement this by- product in foods production. The aim of this study was to produce hazelnut cocoa spreads without sugar and to use the cocoa shell as a partial replacer. Spreads were produced with a ball mill and xylitol and stevia were used as additional replacers for sugar. Sugar replacers were used in following proportions: cocoa shell and stevia:xylitol 50:50, 40:60, 30:70, 20:80, 10:90, 0:100. In addition, 1 and 2% of casein were used as a replacer for milk powder. After the production of hazelnut cocoa spreads, analyses were performed. The content of insoluble, soluble and total fibers was determined by the enzymatic-gravimetric method. The protein content was determined by the Kjeldahl method and dry ashing at 550 °C was used for ash content determination. Results showed that the addition of cocoa shell caused a significant increase in insoluble, soluble and total dietary fibers while the addition of casein did not affect the content of fibers. Also, the cocoa shell addition caused a more pronounced increase of proteins compared to the addition of casein. Ash content showed the same trend because the addition of cocoa shell caused a more significant increase of ash compared to the addition of casein.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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