Sažetak / Summary

Projekt je nastavak istraživanja provedenog na UIP-2017-05-8709 Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda, u kojem je kakaova ljuska primijenjena kao zamjena za šećer i/ili kakao u čokoladi i srodnim proizvodima. Cilj ovog projekta je istražiti mogućnost zamjene masti u čokoladi i krem-proizvodima primjenom oleogelova na bazi nusproizvoda prehrambene industrije (kakaova ljuska i pljevica pira, sirutka) i proteina boba te lješnjakovog, suncokretovog ulja i kokosove masti. Također, ispitat će se mogućnost izolacije vlakana iz biljnih nusproizvoda i njihova primjena u oleogelovima za proizvodnju čokolade i krem-proizvoda.
Kakaova ljuska, pljevica pira, sirutka i proteini boba, kao i izolirana vlakna, modificirat će se primjenom visokonaponskog električnog pražnjenja kako bi im se poboljšala svojstva vezanja ulja. Provest će se detaljna karakterizacija modificiranih sirovina, oleogelova, čokolade i krem-proizvoda te će se procijeniti nutritivno poboljšanje krajnjih proizvoda.

The project is the extension of the research conducted within UIP-2017-05-8709 Application of cocoa husk in the production of chocolate and chocolate-like products, in which cocoa shell was used as a substitute for sugar and/or cocoa in chocolate and chocolate-like products. The aim of this research is to examine the potential of fat substitution in chocolate and sweet spreads through application of oleogels based on food industry by-products (cocoa shell, spelt chaff, whey) and broad bean proteins, with hazelnut, sunflower and coconut oil. Isolation of fiber from cocoa shell and spelt chaff, and their application in oleogels for chocolate and sweet spreads will be explored as well.
Cocoa shell, spelt chaff, whey and broad bean proteins, and fiber will be modified by high-voltage electrical treatment in order to enhance their oil binding capacity. Modified raw material, oleogels, chocolates and sweet spreads will be characterized in detail, and nutritional improvement of the final products will be assessed. A PhD thesis, a larger number of graduate theses, minimum of 3 scientific articles in scientific journals (Q1 and Q2), a larger number of presentations at scientific congresses will disseminate results, aid in more extensive use of food industry byproducts, use of fiber- and protein-based oleogels, and in nutritional improvement of confectionery products. At the end of the project, brochure with the results will be published and presented at the final conference.