Cocoa bean shells as a source of functional fiber in a muffin model

Area of Science:

• Food Science
• Nutritional Science
• Food Chemistry

Background:

• Cocoa bean shells (CBSs) are a rich source of dietary fiber and bioactive compounds.
• CBSs present a potential functional ingredient for the food industry, particularly in bakery applications.

Purpose of the Study:

• To evaluate the incorporation of CBSs into muffins as a functional food ingredient.
• To assess the impact of CBSs on muffin antioxidant activity, sensory properties, and in vitro prebiotic potential.

Main Methods:

• Muffins were prepared with a 7% inclusion level of CBSs.
• Antioxidant activity was measured using DPPH• and ABTS•+ assays.
• In vitro digestion and colonic fermentation models were employed to assess prebiotic potential.

Main Results:

• CBSs-enriched muffins exhibited significantly increased antioxidant activity.
• Sensory evaluation indicated a positive reception for chocolate-like flavor and shape.
• Fermentation of the insoluble CBSs fraction notably increased butyric acid production, suggesting prebiotic effects.

Conclusions:

• Cocoa bean shells can be effectively incorporated into muffins to enhance nutritional quality.
• CBSs show promise for improving antioxidant properties and potentially delivering prebiotic benefits in bakery products.