Production of reduced protein cocoa powder

In this study, it was aimed to transform cocoa powder, which is a popular food with high protein content, into low-protein chocolate, which is one of the products that PKU patients can consume with reduced fat and protein. Cocoa proteins were hydrolyzed first with Amylase at 500C, then with Viscozyme and Alkalase at 55-600C by enzymatic method. Then, protein levels were reduced at different pHs (3.0, 3.5, 4.0, 4.5, 5.0) by isoelectric precipitation, and the protein-reduced cocoa concentrate liquid was spray-dried. Thus, the % protein, solubility and sugar (glucose, fructose) ratio of cocoa powder were determined. Two different types of chocolate were produced, control cocoa powder and low protein cocoa powder. Color, antioxidant activity, total phenolic content, DPPH (1,1-Diphenyl-2-picrylhydrazil) free radical scavenging activity, iron ion reduction potential analyzes were applied to both chocolate samples. In addition, amino acid (AA) contents of chocolate samples were determined. When the results of the analysis were evaluated, it was determined that the solubility of cocoa powder increased from 28.61% to 50.69%. The decrease in protein content of cocoa powder by isolic precipitation was determined best at pH:3.5. A 38.61% decrease in protein was detected at pH:3.5. It was observed that total phenolic substance, DPPH and FRAP values were higher in chocolate samples with low protein content compared to the control group chocolate (P<0.05). It was determined that the processes performed to reduce the protein ratio had a statistically significant effect on the color values of chocolate L*, a* and b*. (P<0.05). Although soluble sugar was not detected with the HPLC-RID detector in the control sample, the amount of glucose and fructose was determined to be 23.33 g glucose and 3.55 g fructose in 100 g low protein cocoa powder. In the study, a total of 19 essential (EAA) and non-essential (NEAA) amino acids were identified. Phenylalanine content was determined as 162.80±0.95 in mg/100 g control sample and 138.19±2.11 in low protein chocolate samples, and it was determined that phenylalanine ratio decreased by 15.12% at the end of the study. In summary, evaluating the purpose of comprehensive food material for the consumption of these PKU patients to obtain products with limited protein content; new dark chocolate containing 38% more protein than standard dark chocolate samples was produced.