Journal
FOOD CONTROL
Volume 110, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2019.107043
Keywords
Cocoa shell; High voltage electrical discharge; 5-HMF; Acrylamide
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Funding
- Croatian Science Foundation [UIP 2017-05-8709]
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5-hydroxymethylfurfural (5-HMF) and acrylamide, as products of Maillard's reactions, are present in roasted cocoa shell. Since the cocoa shell is increasingly being researched for use in food enrichment due to high fiber and polyphenols content, it is necessary to solve the problem of components that can be harmful to human health. We evaluated the effect of high voltage electrical discharge (HVED) on colour, moisture, 5-HMF and acrylamide content in cocoa shell obtained after roasting cocoa beans. The effects of concentration, frequency and time of cocoa shell treatment were investigated. HVED proved to be a successful method for reducing the content of acrylamide and 5-HMF. In addition, darkening of samples was observed which could mean that further reactions of those components occurred.
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