Production of low-protein cocoa powder with enzyme-assisted hydrolysis.

Autor: Cerit İ; Department of Food Engineering Sakarya University Esentepe Sakarya Turkey., Mehdizade K; Department of Food Engineering Sakarya University Esentepe Sakarya Turkey., Avcı A; Department of Food Engineering Sakarya University Esentepe Sakarya Turkey., Demirkol O; Department of Food Engineering Sakarya University Esentepe Sakarya Turkey.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2024 Jan 29; Vol. 12 (5), pp. 3309-3321. Date of Electronic Publication: 2024 Jan 29 (Print Publication: 2024).
DOI: 10.1002/fsn3.3997
Abstrakt: Amino acid-related disorders are caused by a defect in the metabolic pathways of amino acid groups. These patients must follow a lifelong protein diet. The objective of this study was to produce a low-protein cocoa powder (LPP) with enzymatic hydrolysis and precipitation method. First, the solubility of cocoa powder was increased by heat and enzyme treatments (Amylase, Viscozyme, and Alcalase). Then, the protein level was decreased by isoelectric precipitation. According to the obtained results, the solubility of cocoa powder rose from 28.61% to 50.69%. Protein content decreased by almost 40% and significant reductions in the amino acid profile were also provided; the highest ones were detected in methionine (100%), lysine (73.65%), leucine (53.64%), alanine (46.17%), and isoleucine (44.73%) levels. LPP had high phenolic content (25.10 mg/g GAE) and the changes in the antioxidant activities were not significant ( p  > .05). Moreover, chocolate production with LPP and control powder was also carried out under laboratory conditions. Hardness (1732.52 g), moisture content (0.60%), and water activity (0.37) of chocolate samples produced with low-protein cocoa powder (LPC) were lower than those of the control sample. The Casson model well fitted to the rheological data ( R 2  > .990) and chocolate samples showed elastic behavior. The removal of proteins from the cocoa was verified with Fourier transform infrared spectroscopy analyses. The melting temperatures of chocolates (31.84 and 31.54°C for control and LPC samples, respectively) did not change with the applied process. As a conclusion, it was revealed that the production of low-protein cocoa powder and chocolate is feasible for patients with amino acid disorders with this study.
Competing Interests: The authors declare no conflicts of interest.
(© 2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
Databáze: MEDLINE
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