Utilización de la fibra de cascarilla de cacao en la industria alimentaria.

Abstract

During the last years, the increasing interest of the industry towards the possible uses and benefits of dietary fiber (DF) has been revealed. The objective of this paper was to carry out a bibliographic review about the use of cocoa husk fiber in the food industry emphasizing the nutritional properties of this agro-industrial residue from the cocoa industries. For the development of this study, a search was made through digital web pages such as academic Google, within which norms, articles, theses, doctoral and degree papers related to the subject were reviewed. Updated information was taken from documents that, in their most, have five years since their last publication. Regarding the analysis of the results, averages of the dietary fiber of the cocoa husk were made based on the physical-chemical characterization carried out by different authors and a fiber content was obtained (35.41%), and in cocoa shell flour (49.55%), products based on cocoa husk flour such as infusions (13.85%), dairy drinks (2.20%), pastry products (13.12%). According to the profile of minerals, it is highlighted the high content of potassium (18,905.38 ppm), with respect to the microbiological and sensory characteristics. This functional ingredient is suitable for human consumption, therefore it is concluded that the cocoa husk evidently has fiber, it has been Reported especially for promoting digestive functioning, being a promising food in the food industry with the production of different products and as it does not contain gluten, it is possible to use it in the diet aimed at people from the vulnerable celiac sector. In effect, it helps to the quality of life of the population by enhancing functionality in human nutrition and reducing the environmental impact.