prikaz prve stranice dokumenta Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling
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Scientific paper - Original scientific paper
Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling
Croatian journal of food science and technology, 14 (2022), 2; 182-193. https://doi.org/10.17508/CJFST.2022.14.2.03
Trgovac, Mirela; Barišić, Veronika; Flanjak, Ivana; Jozinović, Antun; Miličević, Borislav; Babić, Jurislav; Šubarić, Drago; Ačkar, Đurđica

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Trgovac, M., Barišić, V., Flanjak, I., Jozinović, A., Miličević, B., Babić, J. ... Ačkar, Đ. (2022). Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling. Croatian journal of food science and technology, 14. (2), 182-193. doi: 10.17508/CJFST.2022.14.2.03

Trgovac, Mirela, et al. "Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling." Croatian journal of food science and technology, vol. 14, no. 2, 2022, pp. 182-193. https://doi.org/10.17508/CJFST.2022.14.2.03

Trgovac, Mirela, Veronika Barišić, Ivana Flanjak, Antun Jozinović, Borislav Miličević, Jurislav Babić, Drago Šubarić and Đurđica Ačkar. "Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling." Croatian journal of food science and technology 14, no. 2 (2022): 182-193. https://doi.org/10.17508/CJFST.2022.14.2.03

Trgovac, M., et al. (2022) 'Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling', Croatian journal of food science and technology, 14(2), pp. 182-193. doi: 10.17508/CJFST.2022.14.2.03

Trgovac M, Barišić V, Flanjak I, Jozinović A, Miličević B, Babić J, and sur.. Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling. Croatian journal of food science and technology [Internet]. 2022 December 15 [cited 2024 November 26];14(2):182-193. doi: 10.17508/CJFST.2022.14.2.03

M. Trgovac, et al., "Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling", Croatian journal of food science and technology, vol. 14, no. 2, pp. 182-193, December 2022. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:845903. [Accessed: 26 November 2024]

Metadata
Title (english)Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling
AuthorMirela Trgovac
AuthorVeronika Barišić
AuthorIvana Flanjak
AuthorAntun Jozinović
AuthorBorislav Miličević
AuthorJurislav Babić
AuthorDrago Šubarić
AuthorĐurđica Ačkar
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The chocolate industry is constantly developing new products with different fillings, toppings, flavours, etc. Chocolates with alcoholic filling are popular, especially with young adults. In chocolates with alcoholic filling different kinds of thickeners can be used to increase the viscosity of the filling and make production easier. In this study, we examined cocoa shells, a by-product of the chocolate industry, as a new ingredient and thickener of an alcoholic filling. Chocolates with bitter herbal liqueur were produced in a ball mill with four different fillers. A comparison of guar gum and cocoa shell as thickeners was conducted. The influence of the filling ingredients on the stability of the filled chocolate was determined by measuring colour and gloss over 30 days of accelerated fat bloom. The results showed that chocolates for which the cocoa shell was used were more stable than chocolates where guar gum was used. Evaluation of sensory properties of chocolates with bitter herbal liqueur and different thickeners was conducted by the trained sensory panel. The highest-rated, after sensory assessment, were dark chocolates that contained cocoa shells in the filling. Also, an online questionnaire was conducted to examine consumer preference for a new product. According to the results, it can be concluded that the production of this chocolate would be desirable.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 14, no. 2, pp. 182-193
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2022.14.2.03
URN:NBNurn:nbn:hr:109:845903
Publication2022-12-15
Document URLhttps://hrcak.srce.hr/288084
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-06-03 10:39:09