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

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.

Hydrothermal Hydrolysis of Cocoa Bean Shell to Obtain Bioactive Compounds

“…Moreover, saponins are Comparing the results obtained with similar studies, Kovač et al ( 2021) [34] obtained 0.28 mg of catechin and 0.27 mg of epicatechin per g of CBS using high-voltage electrical discharge (HVED) for 30 min with a solid/liquid ratio of 1:30, similar to the values obtained in this work. However, Barišić et al (2021) [35], who evaluated the use of HVED on the extraction of CBS phenolic components in water (3% w/v), obtained extracts with maximum amounts of catechin and epicatechin of 0.07 and 0.08 mg/g, respectively, after 15 min of treatment, significantly lower values than those obtained in the present work when the pH was adjusted to 4.…”

Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications

“…Cakes obtained employing 75% CBS powder presented satisfactory sensorial and nutritional properties (100 g TE/g CBS, 92 mg GAE/100 g CBS and 7.8 mg anthocyanins/100 g CBS). Bariŝić et al, 2021 [143] employed untreated and treated CBS with high-voltage electrical discharge (HVED) at different proportions (0-15%) to produce enriched chocolate. They reported that milk chocolate with 5% and dark chocolate with 15% of CBS, both untreated and treated, obtained a positive acceptance of consumers mainly due to the softness and darkness of the final products.…”

Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables

“…Chocolate is a range of foods derived from cocoa (Theobroma cacao) seeds and it is becoming one of the most popular sweet products worldwide [1][2][3]. Chocolate is a complex mixture of cocoa and finely powdered sugar in a continuous fat phase, mainly cocoa butter, to produce a solid confectionery [4][5][6].…”