Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

Recently, the enrichment of chocolate has become a very interesting topic, along with management food industry by-products, such as cocoa shells. Cocoa shells could be great raw material for industry, both economical reasons (maximized utilization beans) and their functional properties (increased fiber content). In this research, we used untreated high-voltage electrical discharge (HVED)-treated in production chocolate. Different proportions mass were replaced to produce dark milk chocolates ball mill. Additionally, 15% 5% chosen further research study alteration composition. The rheology, particle size distribution, hardness, color determined all prepared samples. Treated provided inferior physical compared Therefore, selected analysis. addition treated resulted softening darkening samples, which have positive effect consumers. On other hand, distribution rheology negatively affected. Further is needed find solution these problems.