Cocoa, ext.

Preparation

Preparation of Cocoa Water-Soluble Dietary Fiber (SDF) by Acid Hydrolysis
The hydrolyzed solution was filtered, and the filtrate was concentrated and treated with 4 times its volume of anhydrous ethanol. After standing for 1 hour, it was filtered through a pre-dried sintered sand funnel to constant weight. The funnel and precipitate were then dried in a 60°C oven to constant weight to obtain cocoa water-soluble dietary fiber.
Preparation of Water-Insoluble Dietary Fiber (IDF)
The filter residue after extracting water-soluble dietary fiber was placed in a beaker and extracted with sodium hydroxide solution at pH 12.0 in an 80°C water bath for 1 hour. After filtration, the residue was washed with running water until neutral. Then, it was extracted with hydrochloric acid at pH 2.0 in a 60°C water bath for 1 hour. After filtration, the residue was washed with running water until neutral. The residue was dried and pulverized to obtain water-insoluble dietary fiber.

Application

Dietary fiber can be used as a food additive to process fortified functional foods and flavored foods with different characteristics. It helps increase the mineral content of food and prevents dehydration and shrinkage of product texture. In meat products, it can help retain the aroma of the meat. In addition, its high water-holding capacity can improve the commercial value of some processed foods, such as reducing moisture loss and extending shelf life in baked goods. This highly active dietary fiber can be used in many foods, such as cereals, noodles, ice cream, fermented dairy products, and beverages.

Description

Theobroma Cacao Shell Powder is a powder obtained from the dried, ground shells of the Cocoa, Theobroma cacao L., Sterculiaceae

Chemical Properties

Cocoa extract is one of the three main products obtained from cocoa seeds. The other two products are cocoa powder and cocoa butter. Following curing and fermentation, the beans are dried and roasted to yield the desired flavor, color and aroma.