Carbohydrate profile, proximate analysis, phenolic content and antioxidant capacity of Philippine Tablea
Issue Date
4-2016
Abstract
The economic contribution of cacao (Theobroma cacao) is rising globally due to the growth of the chocolate industry. Farmers in the Philippines are encouraged to plant cacao to cash-in in its high demand in the world markets. However, there has been limited study on the nutritional and health aspects of local varieties of cacao. At present, there are no known studies on the cooking and eating qualities of Philippine cacao tableas. The study was conducted to determine the carbohydrate profile, proximate composition, phenolic content and antioxidant capacity of cocoa tablea made from five different varieties of cacao namely K1, K2, BR-25, PBC-123 and UF-18. The highest amount of starch and amylase were obtained from the K2 (89.59%) and PBC-123 (24.796%) varieties, respectively. Cocoa tablea from K1 variety contained the highest amounts of fats (45.45%) and protein (39.25%). The UF-18 variety had the highest amount of phenolic conent with 1173.74 mg CE100gˉ¹ while K2 variety had the highest antioxidant capacity which accounts for 86.9% (scavenging activity). Determining the carbohydrate profile, proximate composition, phenolic content and antioxidant capacity of local cacao tableas are essential research tools to further elucidate the potential health benefits, nutritional, cooking and eating qualities of cacao processed products that may influence consumer preference.
Source or Periodical Title
Philippine Journal of Crop Science
ISSN
0115-463x
Volume
41
Issue
1
Page
70-74
Document Type
Article
Frequency
tri-quarterly
Physical Description
tables, pictures
Language
English
Recommended Citation
Barrion, Aimee Sheree A.; Hurtada, Wilma A.; and Amalin, Divina M., "Carbohydrate profile, proximate analysis, phenolic content and antioxidant capacity of Philippine Tablea" (2016). Journal Article. 4889.
https://www.ukdr.uplb.edu.ph/journal-articles/4889