Akademik Veri Yönetim Sistemi
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.188
Cocoa beans (Theobroma cacao L.) are the main raw material used in chocolate production. During the processing
of cocoa beans, many by-products are produced. One of these is the cocoa bean membrane. The cocoa bean
membrane can undergo many processes to obtain cocoa fiber.Two samples of cocoa fiber to be used within the
scope of the study were obtained in two different specifications (alkaline/natural), and the other two samples,
alkaline and natural, were obtained from brands commonly used in Turkey. In the study, the characterization of
cocoa fibers and cocoa powders obtained from post-processing by-products was carried out with several physical
analyses. In pH analysis, alkalized cocoa fiber 6,30, alkalized cocoa powder 6,40, natural cocoa fiber 5,36, and
natural cocoa powder 5,44, and a correlation was observed between alkalized and natural. In color analysis, the
L* value of alkalized cocoa fiber was 43.04 a* value 8.56 b* value 14.23, the L* value of natural cocoa fiber was
43.72 a* value 11.63 b* value 19.13, the L* value of alkalized cocoa powder was 32.79 a* value 13.20 b* value
15, 14 The L* value of natural cocoa powder was 44.75, a* value was 12.07, b* value was 20.47 and the highest
L* (lightness) value was observed in natural cocoa powder and a big difference was observed between it and
alkalized cocoa powder. In moisture determination, the average moisture content of alkalized cocoa fiber was
7.825%, 7.268% in natural cocoa fiber, 5.337% in alkalized cocoa powder, and 7.213% in natural cocoa powder.
The moisture content of alkalized/natural cocoa fiber and natural cocoa powder were parallel. According to protein
determination, alkalized cocoa fiber was 16.53%, natural cocoa fiber was 16.36%, alkalized cocoa powder was
26.95%, and natural cocoa powder was 28.78%. Protein ratios were grouped between cocoa powder and fiber.
Water holding capacities were 4.17 g /water dw for alkalized cocoa fiber and 5.10 g water/g dw for natural cocoa
fiber. 2.88 g water/g dw for alkalized cocoa powder and 3.14 g water/g dw or natural cocoa powder. Natural cocoa
fiber/powder has a higher hush-holding ability than alkalized cocoa powder/fiber. Fat ratios were 5.89% for
alkalized cocoa fiber, 4.6% for natural cocoa fiber, 12.77% for alkalized cocoa powder, and 16.00% for natural
cocoa powder. Fat ratios showed a significant difference between cocoa powder and fiber.Significant similarities
were obtained between cocoa powder and fiber in the analysis results. This result reveals that cocoa fiber, which
enters our country depending on foreign currency and where cocoa production areas are shrinking in the world,
may show substitution potential for cocoa powder in the present and near future.As a result of the results of the
study, the use of cocoa fiber substitutes at certain ratios to cocoa powder in products such as cakes, biscuits, and
spreadable chocolate, where cocoa powder is frequently used, should be investigated.