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Scientific paper - Original scientific paper
Use Of Cocoa Shell in Instant Cocoa Powders – Research of Different Hydrocolloid Additions and Drying Techniques
Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, 11 (2022), 2; 50-57. urn:nbn:hr:277:912441
Barišić, Veronika; Ačkar, Đurđica; Lamešić, Sandra; Grbeš, Josipa; Škrabal, Svjetlana; Flanjak, Ivana

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Barišić, V., Ačkar, Đ., Lamešić, S., Grbeš, J., Škrabal, S. & Flanjak, I. (2022). Use Of Cocoa Shell in Instant Cocoa Powders – Research of Different Hydrocolloid Additions and Drying Techniques. Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, 11. (2), 50-57. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:912441

Barišić, Veronika, et al. "Use Of Cocoa Shell in Instant Cocoa Powders – Research of Different Hydrocolloid Additions and Drying Techniques." Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, vol. 11, no. 2, 2022, pp. 50-57. https://urn.nsk.hr/urn:nbn:hr:277:912441

Barišić, Veronika, Đurđica Ačkar, Sandra Lamešić, Josipa Grbeš, Svjetlana Škrabal and Ivana Flanjak. "Use Of Cocoa Shell in Instant Cocoa Powders – Research of Different Hydrocolloid Additions and Drying Techniques." Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku 11, no. 2 (2022): 50-57. https://urn.nsk.hr/urn:nbn:hr:277:912441

Barišić, V., et al. (2022) 'Use Of Cocoa Shell in Instant Cocoa Powders – Research of Different Hydrocolloid Additions and Drying Techniques', Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, 11(2), pp. 50-57. Available at: https://urn.nsk.hr/urn:nbn:hr:277:912441 (Accessed 18 May 2024)

Barišić V, Ačkar Đ, Lamešić S, Grbeš J, Škrabal S, Flanjak I. Use Of Cocoa Shell in Instant Cocoa Powders – Research of Different Hydrocolloid Additions and Drying Techniques. Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku [Internet]. 2022 [cited 2024 May 18];11(2):50-57. Available at: https://urn.nsk.hr/urn:nbn:hr:277:912441

V. Barišić, Đ. Ačkar, S. Lamešić, J. Grbeš, S. Škrabal and I. Flanjak, "Use Of Cocoa Shell in Instant Cocoa Powders – Research of Different Hydrocolloid Additions and Drying Techniques", Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, vol. 11, no. 2, pp. 50-57, 2022. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:277:912441. [Accessed: 18 May 2024]

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Title (english)Use Of Cocoa Shell in Instant Cocoa Powders – Research of Different Hydrocolloid Additions and Drying Techniques
AuthorVeronika Barišić
AuthorĐurđica Ačkar https://orcid.org/0000-0003-4257-2907
AuthorSandra Lamešić
AuthorJosipa Grbeš
AuthorSvjetlana Škrabal
AuthorIvana Flanjak
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleHrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku
Numberingvol. 11, no. 2, pp. 50-57
p-ISSN2233-1220
e-ISSN2233-1239
URN:NBNurn:nbn:hr:277:912441
Publication2022
Document URLhttps://hrcak.srce.hr/289628
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-03-13 10:16:07