Netania, Glynnis and Permana, Tabligh and Effendy, Juli and Santoso, Filiana and Edrick, Edrick (2021) A Review on the Potential Applications of Cocoa Shell in Food Industry. In: Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC- FANRES 2021), 2021.
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Abstract
Cocoa shell is one of the main by-products of cocoa beans. It is separated from the nibs and are disposed of, as it could affect the final quality of cocoa products. As a result, a high amount of waste can be produced during mass production of cocoa beans. Indonesia is one of the largest producers of cocoa beans, and thus hundreds of tonnes of cocoa shells being thrown away can be expected each year. Despite being considered waste, cocoa shells are actually nutritionally dense, containing high amounts of dietary fiber and polyphenols. Using the appropriate treatment to remove the naturally occurring mycotoxins in cocoa shells, this underutilized ingredient can have economical value when incorporated into food products. Some products that are included in this review, namely corn extruded snacks, butter biscuits, cooked beef, and a functional beverage, all show an increase in polyphenols and dietary fibers when cocoa shells were added. However, the main challenge of cocoa shell application lies in the sensory acceptability of the consumers. This paper summarizes the overview of the nutritional and chemical compositions of cocoa shell and its potential application in the food industry as a functional ingredient.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Uncontrolled Keywords: | Cocoa by-products, Cocoa shell, Cocoa waste, Dietary fiber, Polyphenols |
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Divisions: | Faculty of Life Sciences and Technology |
| Depositing User: | Library SGU |
| Date Deposited: | 12 Apr 2023 03:25 |
| Last Modified: | 12 Apr 2023 03:25 |
| URI: | http://repository.sgu.ac.id/id/eprint/2535 |
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