TECHNOLOGICAL, PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF MALT WORT ENRICHED WITH COCOA SHELLS

Abstract

This article discusses the production of malt wort enriched with cocoa bean shells, a by-product of chocolate production, and the subsequent evaluation of its technological, physicochemical, and antioxidant properties. Cocoa bean shells contain dietary fiber and phenols, which are useful for producing low-calorie dietary and fiber-rich products. Addition of 2%, 4%, 6%, 8%, 10%, and 20% cocoa bean shell powder was added to milling malt to prepare the malt wort. A control variant without addition was also prepared to compare the results. The color, density, viscosity, antioxidant activity, total polyphenol content, and nitrogen/protein content of the wort were analyzed. The results showed that the malt wort enriched with cocoa bean shell had higher antioxidant activity and total polyphenol content than the control variant without significant impact on protein content. However, deterioration of quality parameters of the wort as density and viscosity was recorded too. The study provides insights into the potential use of cocoa bean shells as a valuable ingredient in the beverages industry.