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Pregled bibliografske jedinice broj: 1092766

Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition


Barišić, Veronika; Cvijetić Stokanović, Milica; Flanjak, Ivana; Doko, Kristina; Jozinović, Antun; Babić, Jurislav; Šubarić, Drago; Miličević, Borislav; Cindrić, Ines; Ačkar, Đurđica
Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition // Molecules, 25 (2020), 22; 5470, 12 doi:10.3390/molecules25225470 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1092766 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition

Autori
Barišić, Veronika ; Cvijetić Stokanović, Milica ; Flanjak, Ivana ; Doko, Kristina ; Jozinović, Antun ; Babić, Jurislav ; Šubarić, Drago ; Miličević, Borislav ; Cindrić, Ines ; Ačkar, Đurđica

Izvornik
Molecules (1420-3049) 25 (2020), 22; 5470, 12

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
dark chocolate ; milk chocolate ; cocoa shell ; CBE ; dairy ingredients ; polyphenol ; flavonoid

Sažetak
Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber ; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters ; however, additional research is needed to reveal exact mechanisms and implications.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
HRZZ-UIP-2017-05-8709 - Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda (COCOCHOCO) (Ačkar, Đurđica, HRZZ ) ( POIROT)
EK-EFRR-KK.01.1.1.02.0005 - Atrij znanja (EK - KK.01.1.1.02) ( POIROT)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek,
Veleučilište u Karlovcu,
Veleučilište u Požegi

Poveznice na cjeloviti tekst rada:

doi www.mdpi.com www.mdpi.com

Citiraj ovu publikaciju:

Barišić, Veronika; Cvijetić Stokanović, Milica; Flanjak, Ivana; Doko, Kristina; Jozinović, Antun; Babić, Jurislav; Šubarić, Drago; Miličević, Borislav; Cindrić, Ines; Ačkar, Đurđica
Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition // Molecules, 25 (2020), 22; 5470, 12 doi:10.3390/molecules25225470 (međunarodna recenzija, članak, znanstveni)
Barišić, V., Cvijetić Stokanović, M., Flanjak, I., Doko, K., Jozinović, A., Babić, J., Šubarić, D., Miličević, B., Cindrić, I. & Ačkar, Đ. (2020) Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition. Molecules, 25 (22), 5470, 12 doi:10.3390/molecules25225470.
@article{article, author = {Bari\v{s}i\'{c}, Veronika and Cvijeti\'{c} Stokanovi\'{c}, Milica and Flanjak, Ivana and Doko, Kristina and Jozinovi\'{c}, Antun and Babi\'{c}, Jurislav and \v{S}ubari\'{c}, Drago and Mili\v{c}evi\'{c}, Borislav and Cindri\'{c}, Ines and A\v{c}kar, \DJur\djica}, year = {2020}, pages = {12}, DOI = {10.3390/molecules25225470}, chapter = {5470}, keywords = {dark chocolate, milk chocolate, cocoa shell, CBE, dairy ingredients, polyphenol, flavonoid}, journal = {Molecules}, doi = {10.3390/molecules25225470}, volume = {25}, number = {22}, issn = {1420-3049}, title = {Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition}, keyword = {dark chocolate, milk chocolate, cocoa shell, CBE, dairy ingredients, polyphenol, flavonoid}, chapternumber = {5470} }
@article{article, author = {Bari\v{s}i\'{c}, Veronika and Cvijeti\'{c} Stokanovi\'{c}, Milica and Flanjak, Ivana and Doko, Kristina and Jozinovi\'{c}, Antun and Babi\'{c}, Jurislav and \v{S}ubari\'{c}, Drago and Mili\v{c}evi\'{c}, Borislav and Cindri\'{c}, Ines and A\v{c}kar, \DJur\djica}, year = {2020}, pages = {12}, DOI = {10.3390/molecules25225470}, chapter = {5470}, keywords = {dark chocolate, milk chocolate, cocoa shell, CBE, dairy ingredients, polyphenol, flavonoid}, journal = {Molecules}, doi = {10.3390/molecules25225470}, volume = {25}, number = {22}, issn = {1420-3049}, title = {Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition}, keyword = {dark chocolate, milk chocolate, cocoa shell, CBE, dairy ingredients, polyphenol, flavonoid}, chapternumber = {5470} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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