Nutritional Composition of Tonka Bean (Dipteryx odorata) and Its Application as an Elder-Friendly Food with Gelling Agent

Abstract

(1) Background: The purpose of this study was to compare the nutritional characteristics of Tonka beans according to the cooking method and to prove the feasibility of application as an elder-friendly food. (2) Methods: After analyzing the nutritive components, antioxidant activity, and anti-diabetic activity of raw, boiled, and roasted Tonka beans, custards, to which roasted Tonka beans were added, were prepared using a gelling agent to meet the KS viscosity standards (≤1500 mPa.s). (3) Results: The cooking methods decreased the nutritive factors in Tonka beans. However, while boiling caused significant losses, roasting led to minor losses. However, because the elderly should avoid eating uncooked foods for safety reasons, semi-solid elder-friendly food was manufactured with roasted Tonka beans, which caused minor losses compared to boiling. The concentration of each gelling agent satisfying the KS viscosity was less than 0.745% of locust bean gum, 0.734% of κ-carrageenan, and 1.094% of agar. (4) Conclusions: Roasted Tonka beans are suitable for use as an elder-friendly food for the health and safety of the elderly, and it will be possible to promote balanced food intake through the use of gelling agents for the elderly who have difficulty swallowing.

Naturally Occurring Antioxidants in Seven Well-Known Fruits from the Republic of Suriname (South America): Part 1

“…Indeed, the coumarin-rich oil from D. odorata seed displayed meaningful antioxidant activity in several in vitro free radical scavenging assays but also had a substantial total phenolic content [196]. Naturally Occurring Antioxidants in Seven Well-Known Fruits from the Republic of Suriname… DOI: http://dx.doi.org /10.5772/intechopen.110078 And raw, roasted, and boiled D. odorata seeds had a considerable coumarin, total phenolic, and total flavonoid contents and displayed meaningful free radical scavenging activity, superoxide dismutase activity, as well as ferric reducing antioxidant power [197]. However, both coumarins and flavonoids in D. odorata seed preparations elicited antioxidant activities [180,184,185] and can be classified as phenylpropanoidderived natural products.…”

Editorial on the Special Issue “Novel Gels for Food Product Development”

“…The modifications also enhance their effectiveness as emulsifiers and stabilizers, particularly in the case of E1450 preparation. In searching for new raw materials for food gels, Kim and Iida [6] compared the nutritional characteristics of Tonka beans obtained by different cooking methods and explored their potential as elder-friendly food. Different cooking methods, such as boiling and roasting, are compared, and it is found that roasted Tonka beans have minor nutrient losses and are suitable for elder-friendly food applications.…”