Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.)

被引：232

作者：

Lecumberri, Elena

Mateos, Raquel

Izquierdo-Pulido, Maria

Ruperez, Pilar

Goya, Luis

Bravo, Laura

机构：

[1] CSIC, Inst Frio, Dept Metab & Nutr, E-28040 Madrid, Spain

[2] Univ Barcelona, Dept Nutr & Food Sci, Fac Farm, E-08028 Barcelona, Spain

来源：

FOOD CHEMISTRY | 2007年 / 104卷 / 03期

关键词：

cocoa; dietary fibre; antioxidant capacity; nutritional properties; functional food;

D O I：

10.1016/j.foodchem.2006.12.054

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The proximate composition and dietary fibre (DF) content of a fibre-rich product obtained from cocoa were studied. This product contained 60.54% (dry matter basis) of DF, made of mainly insoluble fibre although with appreciable amounts of soluble dietary fibre (10.09% d.m.). The presence of associated polyphenolic compounds (1.32% and 4.46% of soluble polyphenols and condensed tannins, respectively) provides this fibre material with intrinsic antioxidant capacity as determined by the FRAP and TEAC methods. Hydration properties (swelling and water holding capacity) and the glucose retardation index of cocoa fibre were similar to other natural commercial insoluble fibres. The antioxidant capacity of this fibre-rich cocoa powder and its physico-chemical properties render it a suitable product to be used in the preparation of low-calorie, high-fibre foods. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：948 / 954

页数：7

共 42 条

[21] COCOA HULL - A POTENTIAL SOURCE OF DIETARY FIBER [J].