Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate

Document Type : Research Article

Authors

Hadi Mahdavian Mehr 1
Mostafa Mazaheri Tehrani 2

1 Part Sazan Coffee company (MultiCafé), Mashhad

2 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

https://doi.org/10.22067/ifstrj.v10i2.37960
Abstract
This research aims to assess the physicochemical properties, image features, textural and sensory qualities of dark chocolate made using coffee silver skin as a cocoa powder replacement which was substituted for 25%, 50%, 75% and 100% of the cocoa powder (by weight) in chocolates. The results indicated that there was significant differences between the chocolates prepared using 100% coffee skin and the control, for moisture content (p

Keywords

Coffee silver skin
Dark chocolate
Water activity
Image texture
Entropy
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  • Receive Date 21 February 2012
  • Accept Date 23 October 2013
  • First Publish Date 22 June 2014

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