The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate

The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at ۲۷.۲۵ min for ultrasonic time, ۱۲۰ min for osmotic dehydration and ۵۰.۵۲ % for sucrose concentration. The un-treated and pre-treated samples were then dehydrated at۸۰°C. The effective diffusivity calculated by applying the Fick’s diffusion model. The pretreatment caused a decrease in Deff. Application of osmotic-ultrasonic dehydration reduced the sample hardness, color changes and shrinkage while it had increased the sample springiness, and chewiness.