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Pilot plant extraction of oligo/polysaccharides from cocoa bean shells and their incorporation into chocolate based
Amalie Younes1, Nastaran Razmjooyhassankhani1, Amanda Waglay1
1Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada.
Abstract:
A pilot plant extraction of cocoa bean shell CBS oligo- (hCHO) and polysaccharide (CHO) extracts using alkali isolation (0.5 M KOH) and a commercially available multi-enzymatic product, Depol™ 670L, was performed. Comparisons between laboratory and pilot scale recovery yields and saccharide profiles were assessed. Enrichment of chocolate-based formulations, composed of cocoa and carob, using CBS CHO extracts was investigated for its use as a functional food ingredient without compromising flavor. Sensory panels were held to assess formulations before and after enrichment by rating the intensity and likeness using a 9-point hedonic scale, where attributes consist of chocolate flavor, sweetness, sourness, bitterness, and melting in mouth. Overall, enriched formulations accounted for higher overall acceptance and purchase intent consumer ratings. Factor and boxplot analyses were applied to gain insight and perspective regarding the correlation and interaction between the intensity and likeness attributes, perceived complexity of the sensory attributes, as well as the mean quantitative descriptive responses specified by consumers.
