Prospects for using cocoa shell powder as a functional ingredient in food production
Abstract
This study assesses the potential of cocoa shell powder as a functional ingredient and identifies rational conditions for its use in the production of various food products. Potential applications for cocoa shell powder in various food products, including cookies, ice cream, butter, condensed milk, cocoa drinks with milk, yogurts, and hazelnut and peanut butters, have been identified.
About the Authors
A. V. Meleschenya
RUE “Scientific and Practical Center of the National Academy of Sciences of Belarus for Food”
Belarus
Belarus
Meleschenya Aleksey Viktorovich, PhD (Economic), Associate Professor, General Director
29, Kozlova str., 220037, Minsk
D. A. Zaichenko
RUE “Scientific and Practical Center of the National Academy of Sciences of Belarus for Food”
Belarus
Belarus
Zaichenko Dmitry Alexandrovich, PhD (Technical), Associate Professor, Deputy General Director for Scientific and Innovation Work
29, Kozlova str., 220037, Minsk
S. I. Korzan
RUE “Scientific and Practical Center of the National Academy of Sciences of Belarus for Food”
Belarus
Belarus
Korzan Sergey Ivanovich, PhD (Technical), Senior Researcher of the Department of New Technologies and Technology
29, Kozlova str., 220037, Minsk
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Review
For citations:
Meleschenya A.V., Zaichenko D.A., Korzan S.I. Prospects for using cocoa shell powder as a functional ingredient in food production. Food Industry: Science and Technology. 2026;19(1):16-24. (In Russ.)
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