Application of Cocoa Shell in Chocolate Production: Young Scientist Day 2021

Application of cocoa shell in chocolate production was explored at the Young Scientist Day 2021. The cocoa shell, a by-product rich in fibers, proteins, and bioactive components, is used in various applications including animal feed, mulching, and biodiesel production. High Voltage Electrical Discharge (HVED) was studied as a nonthermal method for disinfection and extraction, with a focus on its effects on cocoa shell composition and cell wall modification. The utilization of cocoa shell in chocolate production showed promising results, impacting dietary fibers and texture while maintaining polyphenol levels. The research sheds light on innovative approaches in the food industry.

• Cocoa Shell
• Chocolate Production
• Young Scientist Day
• Food Technology
• Innovation

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1. YOUNG SCIENTIST DAY 2021 Application of cocoa shell in chocolate production V. Bari i *, I. Flanjak, . A kar Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuha a 18, 31000 Osijek, Croatia *vbarisic@ptfos.hr This work has been supported in part by Croatian Science Foundation under the project Application of cocoa husk in production of chocolate and chocolate-like products (UIP 2017-05-8709).

2. Cocoa shell 2021 By-product of chocolate industry Removed before or after roasting Rich in fibers, proteins, bioactive components, etc. Protects the bean It s used as animal feed, mulching, production of biodiesel, adsorbents, extraction of bioactive components, researched as food component 2 3rdYOUNG SCIENTIST DAY PhD Conference

3. High voltage electrical discharge (HVED) 2021 Nonthermal method Formation of discharge directly in solvent Formaton of radicals, electrons, ozone, UV- light, etc. Can be used as method for disinfection, cell wall destruction, extraction, material modification 4 3rdYOUNG SCIENTIST DAY PhD Conference

4. High voltage electrical discharge (HVED) 2021 Effect of HVED on cocoa shell: Hydroxymethylfurfural and acrylamide Microorganisms Modification of cellwall 4 08/09/2024 4 3rdYOUNG SCIENTIST DAY PhDConference

5. Cocoa shell in chocolate production 2021 Production inball mill Increased content of dietary fibers Polyphenols not statistically different Effecton texture, viscosity, particle size distribution, color 08/09/2024 3 3rdYOUNG SCIENTIST DAY PhD Conference

6. 2021 THANK YOU FOR YOUR ATTENTION!!! Supporting publication https://istrazivaci-os.com.hr/ 3rdYOUNG SCIENTIST DAY 2021 ISBN 978-953-7736-55-2 6