Netania, Glynnis and Permana, Tabligh and Effendy, Juli (2020) A Review on The Potential Application of Cacao Shell in Food Industry. Bachelor thesis, Swiss German University.
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Abstract
Cacao shell is one of the main by-products of cacao beans. It is separated from the nibs and disposed because the presence could affect the final quality of cocoa products. Hence, in Indonesia, which is one of the world biggest producer of cacao beans, the waste of cacao shell is estimated to reach hundreds of tons every year. Ironically, despite containing mycotoxins that can be effectively removed by some methods, it is discovered that cacao shell is rich in nutritional value such as high in fiber content, polyphenols, and methyl-xanthines. This paper summarized the overview of the nutritional and chemical compositions of cacao shell and its potential application of cacao shell in food industry. Report showed that cacao shell can be considered as natural source of fiber and phenolic compounds. Hence, food Industry should explore further the great potential of processing cacao shells as ingredients for product application with functional food direction or cost savings purpose.
| Item Type: | Thesis (Bachelor) |
|---|---|
| Uncontrolled Keywords: | Cacao Shell; Cocoa By-Products; Cocoa Waste; Dietary Fiber; Polyphenols |
| Subjects: | Q Science > QP Physiology > QP141 Nutrition T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Faisal Ifzaldi |
| Date Deposited: | 02 Nov 2020 14:07 |
| Last Modified: | 02 Nov 2020 14:07 |
| URI: | http://repository.sgu.ac.id/id/eprint/1871 |
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