- Journal Article
The cocoa pod husk is a largely underexploited by-product of the cocoa value chain. Functionalization of this valuable side-stream as fiber source would be of great economic and ecological benefit, providing potential additional income opportunities for farmers as well as exploiting a bigger fraction of the cocoa bean. In this study, the endocarp from the cocoa pod husk was processed with a planetary ball mill. Processing parameters such as milling time and rotational speed were investigated and showed to have a major impact on the micronization of the cocoa pod endocarp (CPE). To obtain particles smaller than 30 μm two milling steps, pre-milling and fine milling, with different ball diameters (20 and 10 mm) were necessary. The processed CPE was characterized in size, color, crystallinity, and morphology as function of the energy input. A significant color change of the powder was observed with increased energy input. Similar to that, the decomposition temperature, crystallinity and morphology, changed to more amorphous and rougher surfaces. Thus, depending on the size, shape and surface of the powder, the flow behavior in suspension could be adjusted. This research contributes to a better characterization of cocoa pod endocarp powder and its use in confectionery products as fiber source or coloring agent. Show more
Journal / seriesJournal of Food Engineering
Pages / Article No.
SubjectCocoa pod endocarp; Ball mill; Milling efficiency; Surface characterization
MoreShow all metadata