Original scientific paper
APPLICATION OF COCOA BEAN SHELL EXTRACTS IN THE PRODUCTION OF CORN SNACK PRODUCTS
Mario Kovač
; University of Mostar, Faculty of Agriculture and Food Technology, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina
Drago Šubarić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Antun Jozinović
orcid.org/0000-0001-9627-1013
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Jurislav Babić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Joško Bekavac
; Carica Nova Ltd., Velebitska 99, 21000 Split, Croatia
Stela Jokić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Veronika Barišić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Đurđica Ačkar
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Borislav Miličević
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
Abstract
Extruded snacks products are group of products that are consumed by all age groups in significant amounts. Although these products are mainly made from raw materials rich in starch (corn grits, wheat grits, etc.), recently nutritional values is improved by adding various supplements which contain components like polyphenols, food fibers, vitamins, etc. The aim of this study was to examine the possibility of application of extracts from cocoa shell, which is by-product in the processing of cocoa beans, in production of corn snack products. The expansion ratio, bulk density, color, hardness and fracturability, total polyphenol content and antioxidant activity were tested for the obtained extrudates, thereby determining the quality of the obtained products. It has been found that there is a reduction in the expansion ratio and increase in bulk density, as well as increased hardness and reduced fracturability of tested extrudates with te addition of extracts from cocoa shell. Also samples with the addition of extracts were darker. Addition of cocoa shell extracts resulted in increased polyphenol content and antioxidant activity.
Keywords
cocoa bean shell extracts; corn grits; snack products; physical properties; total polyphenol content
Hrčak ID:
269617
URI
Publication date:
29.12.2021.
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