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• Acrylamide was analysed in 100 samples of bread and bakery products. • Acrylamide content in bread and bakery products ranged from

5-hydroxymethylfurfural (5-HMF) and acrylamide, as products of Maillard's reactions, are present in roasted cocoa shell. Since the cocoa shell is increasingly being researched for use in food enrichment due to high fiber and polyphenols content, it is necessary to solve the problem of components that can be harmful to human health. We evaluated the effect of high voltage electrical discharge (HVED) on colour, moisture, 5-HMF and acrylamide content in cocoa shell obtained after roasting cocoa beans. The effects of concentration, frequency and time of cocoa shell treatment were investigated. HVED proved to be a successful method for reducing the content of acrylamide and 5-HMF. In addition, darkening of samples was observed which could mean that further reactions of those components occurred. • Cocoa shell obtained after roasting cocoa beans was treated with HVED. • 5-hydroxymethylfurfural and acrylamide content was reduced after treatment. • Water activity and moisture of treated samples were increased. • Colour results showed darkening of treated samples. [ABSTRACT FROM AUTHOR]