Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Av. Pádua Dias 11, Piracicaba, São Paulo, Brazil.
Plant Foods Hum Nutr. 2011 Nov;66(4):384-90. doi: 10.1007/s11130-011-0254-0.
Cupuassu (Theobroma grandiflorum) is a fruit tree native to the Brazilian Amazon. Cupuassu beans are extensively used in the Brazilian food industry. Fat from cupuassu beans, which are a rich source of triacylglycerols and fatty acids, is used extensively in the production of candies and confectionery in the northern and northeastern regions of Brazil. The potential use of the agro-industrial by-products of cupuassu has only slightly been addressed by the scientific community. Often, such by-products are sources of bioactive compounds with functional properties. Thus, the aims of this study were to characterize the use of cupuassu peel flour (CPF) and to examine the potential of CPF as a partial replacement in the preparation of breads through various means: chemical analyses, determination of protein digestibility, tannins, phytic acid and phenolic contents, pH, color, volume, and acceptance tests. The results show that CPF is a potential source of dietary fiber (79.81%), mainly insoluble fiber (78.29%), and breads made with added CPF present high dietary fiber content (5.40 and 6.15 g/100 g for inclusions with 6 and 9% CPF, respectively) and phytochemical values. The use of this by-product did not produce substantial changes in the physical, chemical or rheological characteristics of breads. Therefore, breads enhanced with CPF may be a convenient functional food, offering a good source of dietary fiber and phytochemicals. Breads prepared with 6% added CPF presented an acceptable overall quality to consumers.
库帕苏（Theobroma grandiflorum）是一种原产于巴西亚马逊地区的果树。库帕苏豆广泛应用于巴西食品工业。库帕苏豆富含三酰基甘油和脂肪酸，其脂肪广泛用于巴西北部和东北部地区糖果和甜食的生产。库帕苏农产品加工的副产物的潜在用途仅受到科学界的轻微关注。通常，这些副产物是具有功能特性的生物活性化合物的来源。因此，本研究的目的是对库帕苏果皮粉（CPF）的用途进行表征，并通过多种方法研究 CPF 作为部分替代品制备面包的潜力：化学分析、蛋白质消化率、单宁、植酸和酚类含量、pH 值、颜色、体积和接受度测试。结果表明，CPF 是膳食纤维的潜在来源（79.81%），主要是不溶性纤维（78.29%），添加 CPF 的面包具有高膳食纤维含量（分别为 6%和 9% CPF 含量的面包为 5.40 和 6.15 g/100 g）和植物化学值。该副产品的使用并未对面包的物理、化学或流变特性产生实质性变化。因此，强化 CPF 的面包可能是一种方便的功能性食品，提供膳食纤维和植物化学物质的良好来源。添加 6% CPF 的面包在整体质量上受到消费者的认可。
