期刊
FOOD CHEMISTRY
卷 194, 期 -, 页码 1089-1094出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.08.126
关键词
Cacao beans; Puffing; Roasting; Antioxidant capacity; HPLC
资金
- High Value-added Food Technology Development Program, Ministry of Agriculture, Food and Rural Affairs, Republic of Korea
The antioxidant capacity and attributable bioactive compounds of puffed cacao beans were investigated. Roasting was carried out at 190 degrees C for 15 min and puffing was performed at 4-7 kg(f)/cm(2). Cacao beans puffed at 4 kg(f)/cm(2) showed the highest total polyphenols (23.16 mg GAE/g sample) and total flavonoids (10.65 mg CE/g sample) (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 4 kg(f)/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. (C) 2015 Elsevier Ltd. All rights reserved.
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