| dc.description.abstract | This study aimed to investigate effects of replacing cocoa powder by cocoa shells (CS)
in making dark chocolate. The dark chocolate samples were examined with different
particle sizes of CS 125µm, 250µm and 355µm, and different ratios replacement varying
from 5 to 20% (weight of CS/ total weight of chocolate sample). Sensory quality, total
phenolic, flavonoid content, antioxidant capacity were determined to estimate the
chocolate quality. Moreover, color and texture were also measured to investigate the
stability of chocolate during storage with different temperature (4oC and room
temperature) in 3 weeks. Overall, replacing 20% CS at 125µm in chocolate production
resulted in significantly higher total phenolic content (6.9±0.2 mg gallic acid GAE/g of
chocolate) and total flavonoid content (14.5±0.1 mg rutin RTE/g of chocolate) than results
of normal dark chocolate (6.4±0.2 mg GAE/g of chocolate and 13.6±0.2mg RTE/g of
chocolate, respectively) while antioxidant capacity of this sample (37.1±0.1%) had no
significant difference from the control one. On the other hand, the sensory evaluation
indicated that no significant difference showed in all attributes between sample with 20%
CS replacement at 125µm and the control. However, after 3 weeks storage, even though
bioactive compounds showed no significant change in different storage conditions (4oC
and room temperature) and the sensory evaluation showed no significant difference in all
attributes during storage, its color became whiter at room temperature while darker at 4oC
and its texture became harder at 4oC while softer at room temperature. Softer in texture
and lighter in color of modified chocolate samples indicate fat bloom. | en_US |
