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izvor podataka: crosbi

Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives (CROSBI ID 207535)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Belščak-Cvitanović, Ana ; Komes, Draženka ; Dujmović, Marko ; Karlović, Sven ; Biškić, Matija ; Brnčić, Mladen ; Ježek, Damir Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives // Food chemistry, 167 (2015), 61-70. doi: 10.1016/j.foodchem.2014.06.064

Podaci o odgovornosti

Belščak-Cvitanović, Ana ; Komes, Draženka ; Dujmović, Marko ; Karlović, Sven ; Biškić, Matija ; Brnčić, Mladen ; Ježek, Damir

engleski

Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives

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.

antioxidants; chocolate; functional; polyphenols; stevia; sweeteners; texture

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Podaci o izdanju

167

2015.

61-70

objavljeno

0308-8146

10.1016/j.foodchem.2014.06.064

Povezanost rada

Prehrambena tehnologija

Poveznice
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