Identificación de fibra dietaria en residuos de cacao (theobroma cacao l. ) variedad complejo nacional trinitario libro de bolsillo

Abstract

The dietary fiber (FD) it is the eatable remainder of the plants and resistant polysaccharides to the human digestive enzymes. The FD is classified as soluble dietary fiber (FDS) and insoluble dietary fiber (FDI). The cocoa for this investigation was provided by TRANSMAR Ecuador. Inside the carried out procedure a sampling was made under the Nicaraguan Technique Norm NTON 17002 - 02, then it was carried out the benefit of the cocoa to obtain the work residuals, which were dried 60° C, and taken to an inferior humidity to 10%, then to be subjected to a mill process. For dietary fiber quantification and functional properties determination in the studied residuals of cocoa: shell, husk and mucilage, particle size of among 640 μm was used. The proximal composition of the residuals was the following one in dry matter (DM), 9.6% of ashy, 4.83% of raw protein, 2.62% of raw fat, 35.9% of raw fiber and 47.05 extract% free of nitrogen (ELN) for the shell. 8.25% of ashy, 18.51% of raw protein, 2.38% of raw fat, 23.15% of raw fiber and 47.71% of ELN in husk and 9.26% of ashy, 6.73% of raw protein, 2.35% of raw fat, 0.47% of raw fiber and 81.21% of ELN in the mucilage. Total Dietary Fiber (FDT) contents, Soluble Dietary Fiber (FDS) and Insoluble Dietary Fiber (FDI), were determined with a technique based in the enzymatic-gravimetric AOAC method 991.43 and they were 64,54%, 4,02% and 60,22% for peel, 62,32%, 18,02% and 45,51% for husk and 20,5%, 18,12% and 0,89% for mucilage, respectively; concluding peel as the FDI major source, mucilage as the major source of FDS and husk as a FDT good source, because their relation FDI/FDS was located between 2,3:1 & 2.9:1.