Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

Veronika Barišić, Jovana Petrović, Ivana Lončarević, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Kristina Doko, Marijana Blažić and Đurđica Ačkar
Additional contact information
Veronika Barišić: Faculty of Food Technology Osijek, University of Osijek, 31000 Osijek, Croatia
Jovana Petrović: Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
Ivana Lončarević: Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
Ivana Flanjak: Faculty of Food Technology Osijek, University of Osijek, 31000 Osijek, Croatia
Drago Šubarić: Faculty of Food Technology Osijek, University of Osijek, 31000 Osijek, Croatia
Jurislav Babić: Faculty of Food Technology Osijek, University of Osijek, 31000 Osijek, Croatia
Borislav Miličević: Faculty of Food Technology Osijek, University of Osijek, 31000 Osijek, Croatia
Kristina Doko: Federal Agro Mediterranean Institute, 88000 Mostar, Bosnia and Herzegovina
Marijana Blažić: Department of Food Technology, Karlovac University of Applied Sciences, 47000 Karlovac, Croatia
Đurđica Ačkar: Faculty of Food Technology Osijek, University of Osijek, 31000 Osijek, Croatia

Sustainability, 2021, vol. 13, issue 5, 1-14

Abstract: Recently, the enrichment of chocolate has become a very interesting topic, along with the management of food industry by-products, such as cocoa shells. Cocoa shells could be a great raw material for the cocoa industry, both for economical reasons (maximized utilization of cocoa beans) and for their functional properties (increased fiber content). In this research, we used untreated and high-voltage electrical discharge (HVED)-treated cocoa shells in the production of chocolate. Different proportions of cocoa mass were replaced with cocoa shells to produce dark and milk chocolates in a ball mill. Additionally, dark chocolate with 15% and milk chocolate with 5% of shells were chosen for further research and to study the alteration of the composition. The rheology, particle size distribution, hardness, and color were determined for all the prepared samples. Treated cocoa shells provided chocolates with inferior physical properties compared to chocolates with untreated shells. Therefore, untreated cocoa shells were selected for further analysis. The addition of both treated and untreated cocoa shells resulted in softening and darkening of samples, which could have a positive effect for consumers. On the other hand, the particle size distribution and rheology were negatively affected. Further research is needed to find a solution for these problems.

Keywords: milk chocolate; dark chocolate; cocoa shells; high-voltage electrical discharge (HVED); particle size distribution; rheology; hardness; color (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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