Izvorni znanstveni članak

https://doi.org/10.31727/gzb.42.3.4

Microbial Quality of Cocoa Husk

Kristina Doko ; Federalni agromediteranski zavod, Mostar, Bosna i Hercegovina
Veronika Barišić orcid.org/0000-0001-8185-5155 ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Ivana Flanjak orcid.org/0000-0003-4545-4228 ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Antun Jozinović orcid.org/0000-0001-9627-1013 ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Jurislav Babić orcid.org/0000-0002-6453-1850 ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Đurđica Ačkar orcid.org/0000-0003-4257-2907 ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska

Sažetak

In this paper, microbial quality of cocoa husk, a by-product of chocolate production after roasting cocoa bean, was evaluated. Cocoa husk was treated by high-voltage electrical discharge (HVED) at 40 and 80 Hz during 15, 30 and 45 min in water suspension (at concentration of 1,5 and 3,0%). The research showed that cocoa husk, although it has been subjected to thermal treatment during roasting, is heavily loaded with microorganisms, but the number of enterobacteria may be reduced by HVED. Subsequent drying at 40 °C, on the contrary, enables revival of microorganisms.

Ključne riječi

cocoa shell; high-voltage electrical discharge; aerobic mesophilic bacteria; yeasts and moulds; enterobacteria

Hrčak ID:

220528

URI

https://hrcak.srce.hr/220528

Datum izdavanja:

30.5.2019.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.296 *