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THE PHYSICAL PROPERTIES, POLYPHENOL CONTENT AND SENSORY CHARACTERISTICS OF WHITE CHOCOLATE ENRICHED WITH BLACK TEA EXTRACT
Ivana Lončarević
; University of Novi Sad, Faculty of Technology Novi Sad, 21000 Novi Sad, Serbia
Biljana Pajin
; University of Novi Sad, Faculty of Technology Novi Sad, 21000 Novi Sad, Serbia
Jovana Petrović
; University of Novi Sad, Faculty of Technology Novi Sad, 21000 Novi Sad, Serbia
Danica Zarić
; IHIS Techno Experts d.o.o., Research Development Center, 11000 Belgrade, Serbia
Vesna Tumbas Šaponjac
; University of Novi Sad, Faculty of Technology Novi Sad, 21000 Novi Sad, Serbia
Aleksandar Fišteš
; University of Novi Sad, Faculty of Technology Novi Sad, 21000 Novi Sad, Serbia
Petar Jovanović
; Eugen Chocolate d.o.o., 21412 Gložan, Serbia
Sažetak
Chocolate contains a variety of different compounds such as fats, carbohydrates, proteins, vitamins, and minerals. Fat-free cocoa particles are also extremely rich in polyphenols. While dark chocolate is a most powerful source of antioxidants, the content of these components decreases with the reduction in the content of dark cocoa particles in chocolate. White chocolate differs from milk and dark through the absence of fat-free cocoa particles containing antioxidants.
Today's investigations are focused on finding new methods of creating functional confectionery products. Accordingly, in this study white chocolate was enriched with100 g kg-1 of encapsulated black tea extract in order to increase its polyphenol content.
The addition of encapsulated black tea extract to white chocolate increased the viscosity of enriched chocolate mass to the extent that is acceptable for the production of this kind of product. Total polyphenol content in enriched chocolate was increased over 6 times compared to white chocolate. However, black tea encapsulate contributed to foreign taste of medications in enriched chocolate, making it unacceptable by consumers.
Ključne riječi
white chocolate; encapsulated black tea extract; particle size distribution; rheology; polyphenol content; sensory characteristics
Hrčak ID:
230155
URI
Datum izdavanja:
17.12.2019.
Posjeta: 1.564 *