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Bibliographic record number: 707862

Journal

Authors: Belščak-Cvitanović, Ana; Komes, Draženka; Dujmović, Marko; Karlović, Sven; Biškić, Matija; Brnčić, Mladen; Ježek, Damir
Title: Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives
Source: Food chemistry (0308-8146) 167 (2015); 61-70
Paper type: article
Keywords: antioxidants; chocolate; functional; polyphenols; stevia; sweeteners; texture
Abstract:
In this study, sugar alcohols, dietary fibers, syrups and natural sweeteners were used as sucrose alternatives in the production of reduced sugar chocolates (50% of cocoa parts) with enhanced bioactive profile. Formulated chocolates were evaluated for their physical (particle size distribution, texture) and sensory properties, sugar composition, polyphenolic compounds content and antioxidant capacity. All produced reduced sugar chocolates ensured >20% lower calorific value than conventional chocolate (prepared with sucrose). Formulated chocolates containing stevia leaves and peppermint exhibited the best sensory properties (especially with regard to mouthfeel, sweetness and herbal aroma), as well as the highest polyphenolic content and antioxidant capacity. Particle size and hardness of chocolates increased in comparison to conventional chocolate, in particular when the combination of fructose and isomalt or lactitol was used. The bioactive profile of produced chocolates was enriched with phenolic acids, flavone (luteolin and apigenin) and flavonol (quercetin) derivatives, which were not identified in control chocolate.
Project / theme: 058-0000000-3470
Original language: ENG
Citation databases: Current Contents Connect (CCC)
MEDLINE
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://www.sciencedirect.com/science/article/pii/S0308814614009509
Broj citata:
Altmetric:
DOI: 10.1016/j.foodchem.2014.06.064
URL cjelovitog rada:
Google Scholar: Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives
Contrib. to CROSBI by: Ana Belščak (abelscak@pbf.hr), 27. Srp. 2014. u 15:21 sati



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