可可豆壳废料营养成分的评价及其在富酚冰茶生产中的应用

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-12-30 DOI:10.1080/15428052.2021.2016531

Sara Micaelle Dos Anjos Lopes, Marcos Vidal Martins, Volnei Brito de Souza, F. Tulini

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引用次数: 3

摘要

每年，可可工业产生大量具有潜在应用价值的废弃物，如富含抗氧化剂和膳食纤维的可可豆壳。因此，本研究旨在评估CBS的成分并生产一种冰茶，并对其进行感官分析。其主要成分为膳食纤维(37.5%)、脂质(19.7%)、蛋白质(14.6%)和没食子酸当量(25.7 mg /g)。冰茶中CBS中酚类物质的保留率为85.3%，最优选/可接受的配方为30 g粉末和1升水。这些结果表明，由于CBS富含酚类化合物和膳食纤维，因此具有作为功能性成分使用的潜力，从而增加了可可工业废物的价值。此外，本研究中生产的冰茶被证明是一种低成本和环保的替代品，可以增加消费者对抗氧化剂的摄入。

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Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste (Theobroma cacao) and Application in the Production of a Phenolic-rich Iced Tea

ABSTRACT Annually, cocoa industry produces tons of wastes with potential applications as functional ingredients, such as the cocoa bean shell (CBS), which is rich in antioxidants and dietary fiber. Thus, this study aimed to evaluate the composition of CBS and produce an iced tea, which was subjected to sensorial analyses. The powder was mainly composed of dietary fiber (37.5%), lipids (19.7%), proteins (14.6%), and 25.7 mg of Gallic acid equivalents/g. The iced tea retained 85.3% of phenolics from CBS, and the most preferred/accepted formulation was prepared with 30 g of powder and 1 liter of water. These results indicate the potential of CBS to be used as a functional ingredient due to the high content of phenolic compounds and dietary fiber, adding value to this cocoa industry waste. In addition, the iced tea produced in this study proved to be a low-cost and eco-friendly alternative to increase consumer’s ingestion of antioxidants.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations