Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 536924
Title Design cocoa processing towards healthy cocoa products : The role of phenolics and melanoidins
Author(s) Quiroz-Reyes, Cinthya Nathaly; Fogliano, Vincenzo
Source Journal of Functional Foods 45 (2018). - ISSN 1756-4646 - p. 480 - 490.
DOI http://dx.doi.org/10.1016/j.jff.2018.04.031
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Antioxidant activity - Cocoa - Maillard reaction - Melanoidins - Phenolic compounds - Roasting process
Abstract Roasting and fermentation are key steps in cocoa processing that can be modulated to optimize the presence of health-promoting compounds in the final product. Roasting promote melanoidins formation and polyphenols depolymerization. Results of Forastero and Criollo cocoa beans were processed in different conditions showed that higher fat content and high phenolic content could promote melanoidins formation. Forastero variety had the highest melanoidins and phenols concentration under severe roasting conditions. More severe thermal treatment decreased the concentration of total phenolic compounds and proanthocyanidins in both varieties and also influenced the flavan-3-ols profile. The antioxidant activity determined using DPPH Quencher assay was the highest in Forastero fractions above 20 kDa obtained under severe roasting condition; thus supporting the idea that melanoidins play a major role in roasted cocoa antioxidant activity. It can be concluded that a proper design of roasting process and the adequate selection of cocoa variety can optimize the cocoa health potential; especially melanoidins and phenolic compounds.
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