Carbohydrate profile, proximate analysis, phenolic content and antioxidant capacity of Philippine tablea
2016
Barrion, A.S.A. | Hurtada, W.A. | Amalin, D.M.
The economic contribution of cacao (Theobroma cacao) is rising globally due to the growth of the chocolate industry. Farmers in the Philippines are encouraged to plant cacao to cash-in in its high demand in the world market. However, there has been limited study on the nutritional and health aspects of local varieties of cacao. At present, there are no known studies on the cooking and eating qualities of Philippine cacao tableas. The study was conducted to determine the carbohydrate profile, proximate composition, phenolic content and antioxidant capacity of cocoa tablea made from five different varieties of cacao namely K1, K2, BR-25, PBC-123 and UF-18. The highest amount of starch and amylase were obtained from the K2 (89.59%) and PBC-123 (24.796%) varieties, respectively. Cocoa tablea from K1 variety contained the highest amount of fats (45.45%) and protein (39.25%). The UF-18 variety had the highest amount of phenolic content with 1173.74 mg CE100g-1 while K2 variety had the highest antioxidant capacity which accounts for 86.9% (scavenging activity). Determining the carbohydrate profile, proximate composition, phenolic, content and antioxidant capacity of local cacao tableas are essential research tools to further elucidate the potential health benefits, nutritional, cooking and eating qualities of cacao processed products that may influence consumer preference.
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