RT Journal Article
T1 Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose
A1 Rojo Poveda, Olga
A1 Barbosa Pereira, Letricia
A1 Orden, David
A1 Stévigny, Caroline
A1 Zeppa, Giuseppe
A1 Bertolino, Marta
K1 Cocoa bean shell
K1 Cocoa by-product
K1 Functionalized biscuits
K1 Tagatose
K1 Fiber content
AB The cocoa bean shell (CBS), a by-product of the cocoa industry, has been reported to be rich in fiber and polyphenols, which could contribute to reducing the metabolism of sugars and glucose adsorption. The production of CBS-based biscuits in which sucrose is replaced with tagatose (a low-glycemic sugar with prebiotic properties), benefiting diabetic consumers, is proposed. Six prototype biscuits were produced using sucrose, tagatose, and CBS powder at 0%, 10%, and 20% as a wheat flour replacement. Biscuits were studied in terms of fiber content, and those with 10% and 20% CBS showed to contain 5.66% and 8.70–8.71% of total dietary fiber, respectively. Moreover, the physicochemical and structural properties of the biscuits were studied to evaluate their differences due to the use of sucrose and tagatose combined with CBS. Significant effects mainly caused by the reducing nature and lower solubility of tagatose with respect to sugar, and the water retention capacities of CBS were observed. Finally, the biscuits were evaluated by performing a consumer acceptance evaluation, and their perceptible sensorial differences were studied by performing a Napping® sensory characterization. CBS-based biscuits represent an interesting possibility for cocoa by-product revalorization, although an optimized recipe is recommended, especially when employing tagatose
PB MDPI
YR 2020
FD 2020
LK http://hdl.handle.net/10347/23476
UL http://hdl.handle.net/10347/23476
LA eng
NO Rojo-Poveda, O.; Barbosa-Pereira, L.; Orden, D.; Stévigny, C.; Zeppa, G.; Bertolino, M. Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose. Foods 2020, 9, 814
NO The present work has been supported by COVALFOOD “Valorisation of high added-value compounds from cocoa industry by-products as food ingredients and additives”. This project has received funding from the European Union’s Seventh Framework Programme for research and innovation under the Marie Skłodowska-Curie grant agreement No 609402—2020 researchers: Train to Move (T2M)
DS Minerva
RD 5 may 2026