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Bibliographic record number: 585754

Journal

Authors: Belščak-Cvitanović, Ana; Komes, Draženka; Benković, Maja; Karlović, Sven; Hečimović, Ivana; Ježek, Damir; Bauman, Ingrid
Title: Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties
Source: Food research international (0963-9969) 48 (2012), 2; 820-830
Paper type: article
Keywords: antioxidants; chocolates; particle size; polyphenols; red raspberry leaves
Abstract:
In the present study bioactive content, physical and sensory properties of milk, semisweet and dark chocolates enriched with concentrated (1% and 3%) and freeze dried (1%) red raspberry leaf (Rubus idaeus L.) extract were studied. The addition of 3% concentrated extract reduced the particle size distribution parameter d(0.5) (20.15-16.63 μm in milk, 12.55-8.22 μm in semisweet and 13.95-12.05 μm in dark chocolate), but provided harder chocolates with higher viscosity and rough, coarse product surface, resulting in an unattractive and sensorily unacceptable product. The addition of freeze dried extract increased the particle size of chocolates (d(0.5) = 20.15-22.82 μm and d(0.9) = 53.90-65.47 μm in milk, d(0.5) = 13.95-14.29 μm and d(0.9) = 39.51-83.32 μm in dark chocolate), but did not cause any significant difference in the chocolate surface, and was scored the best in terms of visual, textural and flavour attributes. The addition of 1% of concentrated or 1% of freeze dried extract did not alter the total phenol content (TPC) (Folin-Ciocalteu method) of enriched chocolate compared to plain samples, while the addition of 3% concentrated extract enhanced the TPC in all chocolates. Proantocyanidins content was increased only by the addition of 3% of concentrated extract, while the content of flavan-3-ols exhibited an increase after enrichment, but only when determined with vanillin index assay, due to high variability and structural diversity of flavan-3-ols in the substrate, method non-selectivity or interferences. The displayed results indicate that the used concentrations of raspberry leaf extract are not effective enough for enhancing the bioactive profile of chocolates and that for achieving the optimal physical, bioactive and sensory properties a freeze dried concentrate of raspberry leaf should be used.
Project / theme: 058-0000000-3470, 058-0581846-2810
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL: http://dx.doi.org/10.1016/j.foodres.2012.06.023
http://www.sciencedirect.com/science/article/pii/S0963996912002153
http://ac.els-cdn.com/S0963996912002153/1-s2.0-S0963996912002153-main.pdf?_tid=f065a6cc-f05c-11e2-8101-00000aab0f01&acdnat=1374229453_a25b2bba37d1f58ed13cd0781ccfa774
Broj citata:
Altmetric:
DOI: 10.1016/j.foodres.2012.06.023
URL cjelovitog rada: http://dx.doi.org/10.1016/j.foodres.2012.06.023
Google Scholar: Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties
Contrib. to CROSBI by: mbenkovic@pbf.hr (mbenkovic@pbf.hr), 2. Srp. 2012. u 13:41 sati



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