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Food Chem. 2016 Mar 1;194:1089-94. doi: 10.1016/j.foodchem.2015.08.126. Epub 2015 Aug 29.

Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.

Author information

1
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seocheon 1, Yongin 446-701, Republic of Korea.
2
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seocheon 1, Yongin 446-701, Republic of Korea. Electronic address: mooyeol@khu.ac.kr.

Abstract

The antioxidant capacity and attributable bioactive compounds of puffed cacao beans were investigated. Roasting was carried out at 190°C for 15min and puffing was performed at 4-7kgf/cm(2). Cacao beans puffed at 4kgf/cm(2) showed the highest total polyphenols (23.16mgGAE/gsample) and total flavonoids (10.65mgCE/gsample) (p<0.05). As the puffing pressure increased, the amount of total polyphenols and total flavonoids decreased. The antioxidant capacity of cacao beans reflected the total polyphenols and flavonoids measured. The quantities of theobromine, catechin, epicatechin, and procyanidin B2 were higher in cacao beans puffed at 4kgf/cm(2) than in roasted cacao beans. Puffed cacao beans received a good sensory score in flavor, but sourness increased as puffing pressure increased. Thus, these results suggest that, in cacao bean processing, puffing could be an alternative to roasting, which provide a rich taste and high antioxidant capacity.

KEYWORDS:

Antioxidant capacity; Cacao beans; HPLC; Puffing; Roasting

PMID:
26471657
DOI:
10.1016/j.foodchem.2015.08.126
[Indexed for MEDLINE]

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