ROASTING EFFECTS ON DIETARY FIBER COMPOSITION OF COCOA BEANS

The effect of roasting on dietary fiber fractions of cocoa beans was d etermined by gravimetric and fractionation procedures after enzymatic treatment. Roasting had no notable effect on total dietary fiber conte nt (TDF). Components of insoluble dietary fiber (IDF) became redistrib uted after roasting. One of the largest changes was a sharp increase o f Klason lignin. The noted decrease in sugar content without a change in IDF suggested that neutral sugars and uronic acids may be involved in Maillard polymer formation. Soluble dietary fiber (SDF) did not sho w large variations. Undigestible protein in IDF increased after roasti ng.