USE OF COCOA SHELL IN INSTANT COCOA POWDERS – RESEARCH OF DIFFERENT HYDROCOLLOID ADDITIONS AND DRYING TECHNIQUES
| Autor: | Barišić, Veronika, Ačkar, Đurđica, Lamešić, Sandra, Grbeš, Josipa, Škrabal, Svjetlana, Flanjak, Ivana |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku Volume 11 Issue 2 |
| ISSN: | 2233-1239 2233-1220 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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