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RUBY CHOCOLATE – BIOACTIVE POTENTIAL AND SENSORY QUALITY CHARACTERISTICS COMPARED WITH DARK, MILK AND WHITE CHOCOLATE
Danijela Šeremet
; Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Ana Mandura
; Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Aleksandra Vojvodić Cebin
; Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Marina Oskomić
; Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Elodie Champion
; National Institute of Agronomy, Food Science and Environment, Agrosup Dijon, France
Arijana Martinić
; Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Draženka Komes
; Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Sažetak
Belgian-Swiss cocoa company Barry Callebaut has recently revealed the fourth type of chocolate - Ruby chocolate characterized by the fresh berry taste and reddish color. Since there is no published data about its bioactive content, the aim of this study was to compare Ruby chocolate with different, well-known types of chocolates (dark, milk, semisweet and white) according to bioactive content and sensory attributes. Dark chocolate exhibited the highest total phenolic content and antioxidant capacity followed by semisweet chocolate, while Ruby chocolate, regarding total phenolic content, was ranged between milk and white chocolate, but exhibited higher antioxidant capacity than milk chocolate, probably due to the higher content of flavan-3-ols and proanthocyanidins. Semisweet and dark chocolate obtained the highest score in chocolate distinctive odour, while for the same attribute, Ruby chocolate was estimated as least preferable chocolate. White chocolate with strawberry was used because of similar sensory characteristics as Ruby chocolate, regarding taste and fruity odour, and was rated with a higher score compared to Ruby. The highest intensity of acidity was determined in Ruby chocolate, which is its main characteristic. All estimated sensory attributes were scored the best for the semisweet chocolate, while Ruby chocolate was least acceptable chocolate.
Ključne riječi
Ruby chocolate; bioactive potential; sensory evaluation
Hrčak ID:
230158
URI
Datum izdavanja:
17.12.2019.
Posjeta: 4.489 *