Journal
FOOD CHEMISTRY
Volume 104, Issue 3, Pages 948-954Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.12.054
Keywords
cocoa; dietary fibre; antioxidant capacity; nutritional properties; functional food
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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.
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