Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T001
DOI: https://doi.org/10.24326/ICDSUPL5.T001
Published online: 22 April 2026
Application of cocoa fiber as a by-product of cocoa processing in pasta production
Burcu Aykanat*1, Paulina Łysakowska2, Francesco Genovese1 and Aldona Sobota2
1 DAFE, Department of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100, Potenza, Italy
2 Department of Engineering and Cereal Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704, Lublin, Poland
* Corresponding author: burcu.aykanat@unibas.it
The valorization of food industry by-products represents a key strategy for improving sustainability and developing functional cereal products. Cocoa processing generates large amounts of fiber-rich residues with high bioactive potential. The aim of this study was to evaluate the effect of micronized cocoa fiber (CF) addition on the quality, nutritional value, and technological properties of durum wheat semolina pasta.
Pasta samples were produced by replacing semolina with CF at levels of 2, 4, 6, and 8%. The addition of CF significantly increased the total dietary fiber (TDF) content from 8.09% in the control to 15.17% (d.m.) in pasta with 8% fiber, mainly due to an increase in insoluble dietary fiber (IDF). Ash content also increased, while protein content showed a slight decrease. Cocoa fiber, characterized by high phenolic content (12.49 mg GAE g−1), contributed to a significant increase in total polyphenol content (TPC) in pasta, reaching the highest level in the sample with the greatest addition of CF (up to 1.47 mg GAE g−1 in uncooked pasta and 1.39 mg GAE g−1 after cooking). A similar increasing trend was observed for flavonoid content. The addition of CF affected the farinographic properties of pasta dough. Water absorption increased from 56.65% to 62.40%, indicating a higher hydration capacity of the dough systems. The addition of CF led to a significant reduction in lightness (L*) and yellowness (b*), producing darker pasta. Cooking time slightly decreased from 8.33 min in the control to 7.38 min in the highest fiber sample. Cooking loss increased at higher substitution levels, reaching 5.12% at 6–8% addition, although remaining within acceptable quality limits.
The results show that micronized cocoa fiber can be successfully used in pasta production to enhance nutritional quality and support the development of more sustainable, value-added cereal products.
Keywords: antioxidant activity; by-products; cocoa fiber; dietary fiber; durum wheat pasta
How to cite
Aykanat B., Łysakowska P., Genovese F., Sobota A., 2026. Application of cocoa fiber as a by-product of cocoa processing in pasta production. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.T001