Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena

undergraduate thesis

• Title (english): Cocoa pod husk and cocoa bean shell – composition and application
• Author: Maja Šturlan
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2021-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Generiranje velikih količina nusproizvoda predstavlja značajan problem na globalnoj razini te se valorizaciji istih počela pridavati sve veća pozornost. U industriji prerade ploda kakaovca (Theobroma cacao L.), samo 20% mase ploda se iskorištava, dok ostalih 80% predstavljaju nusprodukti: ljuska kakaovog ploda, ljuska kakaovog zrna i pulpa. Zahvaljujući bogatom sastavu bioaktivnih komponenta, u kojima dominiraju polifenoli, prehrambena vlakna, metilksantini i mineralne tvari, ali i pektini, nusprodukti kakaovca pokazuju visoki potencijal za daljnje iskorištavanje, osobito u prehrambenoj industriji. Cilj ovog rada je dati kratki pregled istraživanja sastava ljuske kakaovog ploda i kakaovog zrna te potencijalnu primjenu u prehrambenoj, ali i drugim granama industrija.

Abstract (english)

Generating a massive amount of by-products is a significant issue on a global level and the valorization of the same started to get more and more attention. In the cocoa fruit processing industry (Theobroma cacao L.), only 20 % of the fruit mass is used, while the other 80 % are by-products: cocoa pod husk, cocoa bean shell and pulp. Thanks to the rich composition of bioactive components dominated by polyphenols, dietary fiber, methylxanthines and minerals, but also
pectins, cocoa by-products have a high potential in further use, especially in the food industry. The aim of this paper is to give a brief overview of researches which study composition of the cocoa pod husk and cocoa bean shell, as well as their potential use in food, and many other industries.

• Keywords: bioaktivne komponente; ljuska kakaovog ploda; ljuska kakaovog zrna; nusproizvodi; valorizacija
• Keywords (english): bioactive components; by-products; cocoa bean shell; cocoa pod husk; valorization
• Language: croatian
• URN:NBN: urn:nbn:hr:159:222797
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-09-28 11:50:27