Extraction of dietary fiber from cocoa husk and its use in cookies
1997
Paiboon Thammarutwasik | Rungnapa Prakobkit | Pitaya Adulyatham (Prince of Songkla Univ., Songkhla (Thailand). Faculty of Agro-Industry. Dept. of Agro-Industry Technology)
From the study of dietary fiber extraction from cocoa husk and its use in cookies, it was found that cocoa husk used for raw material comprised 82.28 percent water, 48.40 percent insoluble dietary fiber and 11.55 percent soluble dietary fiber on dry basis. Ash and protein content of dried cocoa husk (DCH) were removed by forming a slurry of 5 percent substrate with 20 percent sodium hydroxide solution (by weight of DCH) and stirring at 65 deg C for 30 min. Delignification and bleaching were carried out twice by reslurrying in an alkaline peroxide solution containing 20 percent hydrogen peroxide (by weight of DCH) at room temperature for 2 hr., maintaining pH of the slurry between 8.5-10.8. Dietary fiber from cocoa husk was dried and ground. The color of this powder ranged from white to yellow and comprised 90.32 percent insoluble dietary fiber, 2.27 percent soluble dietary fiber. Lignin content was 20.82 percent, cellulose content 54.09 percent (on dry basis) and water holding capacity 3.80 g water dietary fiber. The colors in terms of L, a and b were 70.28, 0.21 and 18.44 respectively. Cookies containing dietary fiber were produced using dietary fiber at levels of 0, 5, 10, 15, and 20 percent subtitution of wheat flour. When sensory evaluation of the cookies was evaluated for appearance, color, margarine aroma, off odor, texture, mouthfeel and aftertaste with trained panelists. It was found that there was no significant difference between 0 and 5 percent level (P0.05). The acceptability of cookies was evaluated by untrained taste panelists and it was found that increasing dietary fiber usbstitution resulted in decreasing acceptability but there was no significant difference between cookies containing 0 and 5 percent level of substitution (p0.05).
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