Original scientific paper
USE OF COCOA SHELL IN INSTANT COCOA POWDERS – RESEARCH OF DIFFERENT HYDROCOLLOID ADDITIONS AND DRYING TECHNIQUES
Veronika Barišić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia (astudents of graduate study)
Đurđica Ačkar
orcid.org/0000-0003-4257-2907
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia (astudents of graduate study)
Sandra Lamešić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia (astudents of graduate study)
Josipa Grbeš
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia (astudents of graduate study)
Svjetlana Škrabal
; Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Požega, Vukovarska ulica 17, 34000 Požega, Croatia
Ivana Flanjak
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia (astudents of graduate study)
Abstract
The aim of this research was to examine the influence of the addition of cocoa shell, xanthan gum, guar gum, gum arabic, and carboxymethylcellulose (CMC), as well as drying procedures on the properties of instant cocoa beverages. The cocoa shell was separated from the cocoa bean after roasting, milled, and after milling a fraction smaller than 71 μm was separated by sieving, and used in production. Instant powders were produced by agglomeration and drying (freeze-drying and oven-drying at 40 °C). The results showed that higher content of cocoa shell in instant cocoa beverages increased the wetting time, while the colour of the oven-dried powders was lighter compared to the freeze-dried samples. The bulk density of the powder was higher in samples with a higher content of shell. In samples with a higher amount of cocoa shell, the content of total polyphenols decreased compared to the samples without cocoa shell.
Keywords
cocoa beverage; cocoa shell; xanthan gum; guar gum; gum arabic; CMC; oven-drying; freeze-drying
Hrčak ID:
289628
URI
Publication date:
30.12.2022.
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