Production of low-protein cocoa powder with enzyme-assisted hydrolysis

Abstract

Amino acid-related disorders are caused by a defect in the metabolic pathways of amino acid groups. These patients must follow a lifelong protein diet. The objective of this study was to produce a low-protein cocoa powder with enzymatic hydrolysis and precipitation method. Firstly, the solubility of cocoa powder was increased by heat and enzyme treatments (Amylase, Viscozyme and Alcalase). Then, protein level was decreased by isoelectric precipitation. According to obtained results, the solubility of cocoa powder rose from 28.61% to 50.69%. Protein content decreased by almost 40.00% and significant reductions in the amino acid profile were also provided; the highest ones were detected in methionine (100%), lysine (73.65%), leucine (53.64%), alanine (46.17%), and isoleucine (44.73%) levels. Low-protein cocoa powder had high phenolic content (25.10 mg/g GAE) and the changes in the antioxidant activities were not significant (p>0.05). Chocolate production has also been carried out successfully with the obtained cocoa powder.