Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)

A Review on the Potential Applications of Cocoa Shell in Food Industry

Authors
Glynnis Netania1, Tabligh Permana1, *, Juli Effendy2, Filiana Santoso1, Edrick Alvaro Oslo1
1Study Program of Food Technology, Faculty of Life Sciences and Technology, Swiss German University, Indonesia
2PT Indoaroma Kurnia Makmur, Indonesia
*Corresponding author. Email: tabligh.permana@gmail.com
Corresponding Author
Tabligh Permana
Available Online 5 January 2022.
DOI
10.2991/absr.k.220101.017How to use a DOI?
Keywords
Cocoa by-products; Cocoa shell; Cocoa waste; Dietary fiber; Polyphenols
Abstract

Cocoa shell is one of the main by-products of cocoa beans. It is separated from the nibs and are disposed of, as it could affect the final quality of cocoa products. As a result, a high amount of waste can be produced during mass production of cocoa beans. Indonesia is one of the largest producers of cocoa beans, and thus hundreds of tonnes of cocoa shells being thrown away can be expected each year. Despite being considered waste, cocoa shells are actually nutritionally dense, containing high amounts of dietary fiber and polyphenols. Using the appropriate treatment to remove the naturally occurring mycotoxins in cocoa shells, this underutilized ingredient can have economical value when incorporated into food products. Some products that are included in this review, namely corn extruded snacks, butter biscuits, cooked beef, and a functional beverage, all show an increase in polyphenols and dietary fibers when cocoa shells were added. However, the main challenge of cocoa shell application lies in the sensory acceptability of the consumers. This paper summarizes the overview of the nutritional and chemical compositions of cocoa shell and its potential application in the food industry as a functional ingredient.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
Series
Advances in Biological Sciences Research
Publication Date
5 January 2022
ISBN
978-94-6239-506-0
ISSN
2468-5747
DOI
10.2991/absr.k.220101.017How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Glynnis Netania
AU  - Tabligh Permana
AU  - Juli Effendy
AU  - Filiana Santoso
AU  - Edrick Alvaro Oslo
PY  - 2022
DA  - 2022/01/05
TI  - A Review on the Potential Applications of Cocoa Shell in Food Industry
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 126
EP  - 131
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.017
DO  - 10.2991/absr.k.220101.017
ID  - Netania2022
ER  -