Evaluation of gamma-irradiation in cocoa husk.
gamma-Irradiation was investigated as a technique to improve the hygienic quality of cocoa husk. Cocoa husk is a byproduct of cocoa bean processing industry. It contains approximately 57.5% (w/w) dietary fiber (nonstarch polysaccharides plus lignin), 15% (w/w) crude protein, 10.7% (w/w) mineral elements, 2.32% (w/w) cocoa butter, and 2.8% (w/w) carbohydrates (free sugars plus starch). The effect of irradiation on the growth rates of microorganisms are reported. Total counts, enterobacteriaceae, coliforms, Staphylococcus aureus, Streptococcus "D" of Lancefield, and yeast and mold counts before and after irradiation at 5, 8, and 10 kGy were determined. Cocoa husk was irradiated in open containers. An irradiation dose of 5 kGy was already sufficient to decrease the microbial counts to a very low level. No alteration in dietary fiber was measured in the irradiated product and no significant differences were detected between irradiated and nonirradiated cocoa husk.
Bonvehí
J S
JS
Agricultural and Food Laboratory (Generalitat of Catalonia), Cabrils, Barcelona, Spain. ajrabfe@correu.gencat.es
Isal
D G
DG
D002099:Cacao / Q000737:chemistry / Q000528:radiation effects / Q000592:standards*; D004043:Dietary Fiber / Q000032:analysis; D005514:Food Irradiation; D005720:Gamma Rays; D005843:Geography; D008903:Minerals / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis
D004043:Dietary Fiber; D008903:Minerals; D010940:Plant Proteins