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Roasting Effects on Dietary Fiber Composition of Cocoa Beans
Author(s) -
VALIENTE C.,
ESTEBAN R.M.,
MOLLÁ E.,
LÓPEZANDRÉU F.J.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06914.x
Subject(s) - roasting , maillard reaction , chemistry , food science , fractionation , lignin , sugar , fiber , dietary fiber , composition (language) , cocoa bean , melanoidin , reducing sugar , chromatography , organic chemistry , fermentation , linguistics , philosophy
The effect of roasting on dietary fiber fractions of cocoa beans was determined by gravimetric and fractionation procedures after enzymatic treatment. Roasting had no notable effect on total dietary fiber content (TDF). Components of insoluble dietary fiber (IDF) became redistributed after roasting. One of the largest changes was a sharp increase of Klason lignin. The noted decrease in sugar content without a change in IDF suggested that neutral sugars and uronic acids may be involved in Maillard polymer formation. Soluble dietary fiber (SDF) did not show large variations. Undigestible protein in IDF increased after roasting.