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