Estudio del valor nutricional y funcional de cacao en polvo con diferentes grados de alcalinización

[EN] Cocoa powder is the product obtained by milling the cocoa cake after pressing and removal of fat. This product is considered an essential raw material in the manufacture of biscuits, cakes and bakery products, ice cream and chocolate drinks because of its colour and flavour capability. During processing, cocoa powder can be alkalized in order to neutralize the pH and to develop flavours and colour. Result of chemical reactions occurred during alkalization are a certain components of the sample can be affected as a result of the chemical reaction that give rise to flavour and colour development, thus modifying the nutritional and functional profile of cocoa powders. This work aims to characterize the chemical composition of different cocoa powders with different alkalization degrees, emphasizing those parameters affecting nutritional and functional profile. The results show that the alkalization process does not affect the nutritional profile but is able to diminish the antioxidant capacity of the product. Despite this decline, the analysed cocoa samples have higher antioxidant capacity than samples analysed in other works.