Roasting Effects on Dietary Fiber Composition of Cocoa Beans

Valiente, C.; Esteban, Rosa M.; Mollá, Esperanza; López-Andréu, Francisco J.

doi:10.1111/j.1365-2621.1994.tb06914.x

Cited by 18 publications

(6 citation statements)

References 15 publications

(4 reference statements)

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“…In this specific matrix, Maillard reaction products such as melanoidins, which are not completely cleaved by hydrolysis, may largely contribute to Klason lignin contents. This observation was previously described by Valiente et al, who determined Klason lignin contents in green and roasted coffee beans [53].…”

Section: Lignin As Insoluble Dietary Fiber Constituentsupporting

confidence: 77%

Coffee Silver Skin: Chemical Characterization with Special Consideration of Dietary Fiber and Heat-Induced Contaminants

Gottstein

Bernhardt

Dilger

et al. 2021

Foods

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Coffee silver skin is produced in large amounts as a by-product during the coffee roasting process. In this study, coffee silver skin of the species Coffea arabica L. and Coffea canephora Pierre ex A. Froehner as well as silver skin pellets produced in the coffee industry were characterized with respect to both nutritional value and potential heat-induced contaminants. Enzymatic-gravimetric/chromatographic determination of the dietary fiber content showed values ranging from 59 to 67 g/100 g with a comparably high portion of soluble fiber, whereas low molecular weight soluble fiber was not detected. Compositional and methylation analysis indicated the presence of cellulose and xylans in the insoluble dietary fiber fraction, whereas pectic polysaccharides dominate the soluble dietary fiber fraction. The protein content as determined by the Kjeldahl method was in the range of 18 to 22 g/100 g, and all essential amino acids were present in coffee silver skin; whereas fat contents were low, high ash contents were determined. Elemental analysis by inductively coupled plasma mass spectrometry (ICP-MS) showed the presence of macroelements in large amounts, whereas toxic mineral elements were only detected in trace amounts or being absent. Acrylamide was quantified with levels of 24–161 µg/kg. Although 5-hydroxymethylfurfural was detected, its concentration was below the limit of determination. Furfuryl alcohol was not detected.

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Section: Lignin As Insoluble Dietary Fiber Constituentsupporting

confidence: 77%

Coffee Silver Skin: Chemical Characterization with Special Consideration of Dietary Fiber and Heat-Induced Contaminants

Gottstein

Bernhardt

Dilger

et al. 2021

Foods

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“…The slight difference between the flour and chia seeds' dietary fiber content is that chia flour is made through a delicate physical process, namely roasting for approximately 6 minutes and grinding by a blender did not significantly decrease dietary fiber. Furthermore, in line with the research by Valiente et al (1994) roasting process does not affect the total dietary fiber of cacao beans, insoluble dietary fiber will be redistributed following roasting dissolved food does not show a considerable variation. Besides, the research conducted by Haripriya and Aparna (2018) showed that the increase of total dietary content was 17.61% of the chia flour as the dry roasting result.…”

Section: Resultssupporting

confidence: 75%

The Effect of Chia and Sesame Flour Substitution to Nutrient Content and Sensory Quality of Mini Croissant

Sofyaningsih

Arumsari

2021

JPA

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The use of flour made from sesame seed and chia seed could be applied into bakery products, such as croissant which made into “mini” form fits for one bite-size. Sesame flour contains considerable amount of calcium, fiber, and essential fatty acids compared to wheat flour. Chia flour also can be used as a substitution along with sesame flour as it is one source of linoleic acid. This study aims to develop a substituted mini croissant with added nutrient value and sensory acceptable. This is an experimental study with three levels of flour substitution (0%, 10%, and 20%), each experiment was performed duplicate with sesame flour and chia flour ratio was set at 1:2. The results showed that sesame and chia flour substitution significantly increased the fiber and calcium content of mini croissant, but not the carbohydrate content. Substitution significantly affected sensory profile, both for hedonic test and sensory quality.

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“…The roasting process had no significant effect on crude fiber content (p>0.05). Supporting results were obtained in the study which investigated the effects on roasting on fiber contents of cocoa beans (Valiente et al, 1994).…”

Section: Proximate Compositions Of Unroasted and Fluidized Bed Roasted Longan Stone Powderssupporting

confidence: 65%

Valorization of roasted longan stone in production of functional biscuits with high antioxidant activity and dietary fiber

Bölek

2022

Food Sci. Technol

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Being waste products of the food industry, longan stones can be a promising functional food ingredient owing to their high fiber content, nutrients and antioxidative properties. Biscuits were enriched with roasted and unroasted longan stone powder. The longan stones were roasted at 170 °C for 5, 15, and 25 min by using a fluidized bed roaster. Longan stone powders were incorporated in wheat flours at different concentrations. Biscuits were obtained with higher fiber content (5.72 ± 0.03%) and lower fat content (12.50 ± 0.02%) compared to the control biscuits. Antioxidant activity (51.18 ± 0.02% inhibition) and total phenolic contents (394.61 ± 0.63 mg GAE/100 g) of the biscuits increased significantly as the roasting degree of added longan stone powder increased (p≤0.05). Biscuits enriched with longan stone powder roasted during 15 minutes took higher sensory scores than control biscuits and biscuits enriched with unroasted longan stone powder. The roasting process increased the acceptability of addition longan stone powder.

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Roasting Effects on Dietary Fiber Composition of Cocoa Beans

Cited by 18 publications

References 15 publications

Coffee Silver Skin: Chemical Characterization with Special Consideration of Dietary Fiber and Heat-Induced Contaminants

Coffee Silver Skin: Chemical Characterization with Special Consideration of Dietary Fiber and Heat-Induced Contaminants

The Effect of Chia and Sesame Flour Substitution to Nutrient Content and Sensory Quality of Mini Croissant

Valorization of roasted longan stone in production of functional biscuits with high antioxidant activity and dietary fiber

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