Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose

Abstract

The cocoa bean shell (CBS), a by-product of the cocoa industry, has been reported to be rich in fiber and polyphenols, which could contribute to reducing the metabolism of sugars and glucose adsorption. The production of CBS-based biscuits in which sucrose is replaced with tagatose (a low-glycemic sugar with prebiotic properties), benefiting diabetic consumers, is proposed. Six prototype biscuits were produced using sucrose, tagatose, and CBS powder at 0%, 10%, and 20% as a wheat flour replacement. Biscuits were studied in terms of fiber content, and those with 10% and 20% CBS showed to contain 5.66% and 8.70–8.71% of total dietary fiber, respectively. Moreover, the physicochemical and structural properties of the biscuits were studied to evaluate their differences due to the use of sucrose and tagatose combined with CBS. Significant effects mainly caused by the reducing nature and lower solubility of tagatose with respect to sugar, and the water retention capacities of CBS were observed. Finally, the biscuits were evaluated by performing a consumer acceptance evaluation, and their perceptible sensorial differences were studied by performing a Napping® sensory characterization. CBS-based biscuits represent an interesting possibility for cocoa by-product revalorization, although an optimized recipe is recommended, especially when employing tagatose.

Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models

“…The present study, which is a continuation of a previous one [ 11 ], highlights the potential of using CBS as a functional ingredient for high-fiber functional biscuits, with the possibility of adapting this product for diabetic consumers through the addition of tagatose. It was demonstrated that the substitution of sucrose with tagatose as a sweetener did not affect the bioavailability of bioactive compounds contained in the CBS-based biscuits.…”

“…Mostly, they combine with the cell wall components that constitute dietary fiber [ 25 , 26 ]. Dietary fiber in the biscuits with zero CBS added (control biscuits) has been reported to account for 2.48–2.79% of the dried product [ 11 ].…”

“…Six biscuit types were prepared following the official method AACC 10-53.01 with slight modifications, as described by Rojo-Poveda et al [ 11 ]. Two biscuit groups containing different types of sugar were developed, one with sucrose and one with the low-glycemic sugar tagatose.…”

“…The effects of the biscuit food matrix on both bioaccessibility and intestinal permeability were evaluated. This work has a different approach and is a continuation of our previous work, in which technological aspects linked to the production of the biscuits were assessed [ 11 ].…”

Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

“…Friability is a salient textural characteristic for biscuits [ 41 , 42 ]. Tough, non-crumbly biscuits have low acceptance values in consumer tests [ 43 ]. This variation of breaking strength was significant when comparing control with AS20 and was due to the high presence of fiber in the almond skins.…”