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Анотація
Food industry generates large amounts of side-streams, from waste water to by-products, leaving large mark on the environment. Food industry by-products should not be treated as waste, as they contain numerous compounds that may be used in food, feed, pharmaceutical products and cosmetics. Plant-based by-products are source of fibre, pigments, bioactive compounds, and often good sources of protein. In addition, new European regulation regarding sustainable supply of cocoa will reduce available quantities of cocoa and raise cocoa prices in the European Union. This increases the need for better use of cocoa bean, e.g. use of cocoa shell. Therefore, the aim of this research was to examine potential of food industry by-product: cocoa shell and novel protein source: fava bean protein for binding liquid oils for the purpose of application in food industry. The potential of high voltage electrical discharge treatment in improving this ability was investigated. Different treatment conditions (time: 30 s – 20 min, frequency: 20 – 80 Hz; injection of air and N2) were explored and binding od sunflower oil was determined after each treatment. The results showed that high-voltage electrical treatment with injection of gas improves oil binding capacity of cocoa shell and fava bean protein, with the maximum value of 3.41 g/g observed for cocoa shell treated for 10 min at 20 Hz with air injection. Some investigated treatment conditions caused the partial loss of phenolic compounds in cocoa shell, and all investigated treatments reduced foaming capacity of fava protein. The results are a good ground for further research of use of cocoa shell and fava bean protein as oleogeling raw-materials for production of substitutes of saturated and hydrogenated fats in food products. Further research is needed for optimization of high-voltage electrical treatment conditions, and exploration of oleogel production.
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Посилання
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